These are your Call to actions triggers. Social media — By now all businesses use social media in some form or another.
At itk Recruitment we are no different. However, where we do differ is how we use Social media and what we do with that information. Much like your website the content you put out is key. We know that a large section of our followers on various platforms are, or have been job seekers. Even so, do they want to see feeds full of lovely jobs to apply to? No, who does?
The content you put out must be targeted to your specific audience. It must be informative, creative, unique and fun. The Candidate — Each candidate is different. Like an employee you treat each one according to their personality and skill set.
Recruitment is about building relationships and that starts with the first conversation you have with the candidate. Listen to them, find out what motivates them, what makes them tick. Find out what they are really looking for. At itk Recruitment we like to meet all our candidates face to face. Not only do we then build a more personal relationship but we can really see what they are about, how they present themselves, their body language and their confidence levels in a real interview situation. We can then offer advice and coaching if needed. We can present to them our clients and advise on which ones we think they are best suited to.
Many of our clients today come from us meeting them years ago and placing them as junior managers. The client — The person who pays your wages! This is something we always try to remember. No matter how many jobs go internally or changing briefs. You can also find out more about how we consider your application in our offer-making process section. Each application will be considered on a case-by-case basis.
Please see below some examples of the qualifications for entry onto Year 1 for September entry:.
If English is not your first language, you will need to provide evidence that you can understand English to a satisfactory level. English language requirements for this course are normally:. These affiliations mean you will always be working to the current industry standard and will therefore be well prepared for the world of work once you graduate.
Our graduates work in a variety of capacities across the hospitality, tourism and leisure sectors. Their employers include premium independent hotels, recognised chains, restaurants and food services management companies. Previous graduates have also set up and now manage their own businesses in the UK, France, Malaysia and Scandinavia. Once you have completed an undergraduate Honours degree, you can further develop your education by studying for a postgraduate degree.
All fees are quoted in pounds sterling and are per year. Your tuition fees will be the same for each year of your course. Find out more about budgeting and living expenses.
Your tuition fee covers expenses associated with your course including tuition materials, access to facilities, mandatory field trips and the following:. Travel costs to and from your placement both in the UK and overseas and any expenses relating to placements e. Information about funding a placement year can be found on our website. On this course you will be taught by staff with relevant expertise and knowledge appropriate to the content of the unit.
The hospitality industry is expected to be at its best level of service delivery at all times. It must adhere to certain working routines to ensure their. Read our top five tips for a long and successful career in the hospitality industry.
Please note that teaching staff can change. Richard research evolves around young adults and alcohol and on food allergen management within the hospitality industry.
Philippa is a food safety professional specialising in the implementation of food safety management systems in smaller businesses. With a background in practical food microbiology, Philippa delivers aspects of food safety and food hygiene to hospitality and nutrition undergraduates. Before commencing his academic life Crispin worked in both the hotel and the licensed retail sectors before spending a number of years within the NHS as a Caterer and as a Hotel Services Manager.
Heather is a registered nutritionist and a member of the Nutrition Society. Her research is within the academic discipline of public health nutrition. Heather is currently leading a pan European project that aims to promote vegetable consumption among adolescence and elderly in Denmark, France, Italy and the UK. Her current research interests and publications include work on the regeneration of coastal resorts; tourism development in Malta; tourism employment; and traditional attractions at British seaside resorts.
She is also interested in the technological affordances for the tourism experience, in particular the practices of ICT use in leisure and business tourism and how future travel experiences are shaped by digital developments. Where the change was made: Course details Sept onwards Change: Changes to all core and option units for students starting in September onwards Previous text: Course details Course search Search form Search. Apply now. Visit us:.
Visit us. Call us:. Contact us. Request a prospectus:. Request a prospectus. Youtube Video. Key information Next start date: September , September Location: Bournemouth University, Talbot Campus. Duration: 4 years including a minimum week work placement. Required subjects: All subjects considered.
Accredited by:. Fees shown are for September entry. Your tuition fee will not change for the duration of your course.
Course details On this course you will be taught by a range of staff with relevant expertise and knowledge appropriate to the content of the unit. Contact hours and assessment Details of the assessment methods and contact hours for each unit of the course can be found in the programme specification. This unit will develop your understanding of the food systems debate in the context of eating out, and help you recognise the relationship between food and health, and food and the environment. You will understand where these influences originate, the impacts they can have and the responses available to organisations of various sizes.
You will develop the ability to evaluate and apply theories, concepts and models to the experience industries of food and hospitality. The unit provides a forum in which you can analyse theories and concepts of professionalism, individual leadership and management, and tests your individual response to situations in which you might encounter or use such approaches.
Core units Your final year pulls together what you learned from years 1 and 2 and your placement, and allows you to fully appreciate micro and macro management.