1.1 Explain the Concept of Sustainability SUSTAINABILITY IN TOURISM AND HOSPITALITY (Credit Value: 20)
Course Aims: The aim of this unit is to develop learners’ understanding of the principles of sustainability that are important for those working in a managerial role in the tourism and hospitality industry. The unit introduces the concept of sustainability and sustainable development and contextualises it for different types of business and destinations in the tourism and hospitality industry.
Course Learning Outcomes: Code
Learning Outcome (The Learner will:)
LO1
Understand sustainability and the sustainable development concept.
LO2
Understand the impacts of the tourism and hospitality industry on destinations.
LO3
Understand the principles of sustainable tourism.
LO4
Understand sustainability initiatives in tourism and hospitality businesses.
Learning Outcomes Mapping: Learning Outcome
Assessment Criteria
LO1
1.1 Explain the concept of sustainability.
1.2 Discuss the role of sustainability in a range of business contexts.
1.3 Explain the concept of sustainable development.
LO2
2.1 Explain the different types of impacts that the tourism and hospitality industry has on destinations.
2.2 Discuss the ways in which different types of impacts can be managed.
LO3
3.1 Explain the principles of sustainable tourism.
3.2 Show how sustainable tourism approaches help to mitigate the negative impacts of tourism.
3.3 Discuss policy initiatives that support sustainable tourism.
LO4
4.1 Explain sustainability initiatives in different types of tourism and hospitality businesses.
4.2 Discuss best practice in sustainable business practice in tourism and hospitality.
4.3 Explain the impacts of sustainability initiatives on tourism and hospitality businesses.
Teaching Guideline: Sr. #
Teaching Guideline
Details
1
Class Duration
Each lecture will be conducted for 1.5 Hours (90 Minutes).
2
Topic Delivery Time
60 Minutes will be utilized for delivery of the lecture topic as per the approved lesson planner.
3
Research Project Time
30 Minutes of every lecture will be allocated for research project guidance, supervision, discussion, monitoring and progress review.
4
Teaching Methodology
Interactive lectures, demonstrations, discussions, presentations, workshops, guided reading, reflective activities, research supervision and case studies.
5
Audio Visual Aids
Instructor shall use Multimedia Projector, PowerPoint Presentations, Videos, Online Academic Databases, White Board, Flip Charts, Research Journals and Digital Learning Resources wherever applicable.
6
Student Participation
Active participation shall be ensured through presentations, discussions, peer reviews, critical analysis exercises and classroom activities.
7
Research Supervision
Instructor shall continuously monitor and supervise students` research progress throughout the course.
8
Independent Learning
Students shall conduct independent reading, literature review, information gathering and assignment work outside classroom hours.
9
Attendance Requirement
Students must comply with institutional attendance i.e. 80%, requirements before appearing in assessments.
10
Academic Integrity
Instructor shall ensure adherence to academic integrity, referencing and plagiarism policies throughout the course.
Research Project Guidelines: Requirement
Details
Project Type
Individual Assignments
Group Work
Not Allowed (Can study in Group/Groups)
Number of Assignments
Three Assignments
Assignment 1
Scenario Based, Word Limit 1000 Words, No references
Assignment 2
Scenario Based, Word Limit 1000 Words, No references
Assignment 3
Word Limit 1000 Words, excluding references
Student Responsibility
Each student shall prepare his/her own project independently
Research Monitoring
Instructor shall ensure students are conducting research independently
Academic Integrity
Strictly enforced
Submission Type
Soft Copy word document (docx. File), Alignment Justified, Headings Font Size: 12 pts, Text Font Size: 11 pts, Font: Times New Roman
Assignment 1 Soft Copy Submission
During Progress Test II (Week 20)
Assignment 2 Soft Copy Submission
Week 21
Assignment 3 Soft Copy Submission
Week 24
Final Defense & Viva
Conducted during Final Examination
Instructor Responsibility
Verify originality and authenticity of student work
Research Record
Instructor shall maintain progress records of each student including Plagiarism Report and submit it to academics department.
Assessment and Examination Guidelines: Activity
Week
Responsibility
Remarks
Progress Test I
Week 10
Instructor
Mandatory Invigilation
Progress Test II
Week 20
Instructor
Mandatory Invigilation
Final Examination
Week 24
Instructor
Mandatory Invigilation
Viva / Final Defense
Week 24
Instructor
Mandatory
Assignment Monitoring
Throughout Course
Instructor
Mandatory
Research Progress Monitoring
Weekly
Instructor
Mandatory
Plagiarism Verification
Week 24
Instructor
Mandatory
Plagiarism Policy: Requirement
Standard
Overall Similarity Index
Not more than 18%
Similarity from Single Source
Not more than 5%
Plagiarism Report Submission
Mandatory in Week 24
Report Responsibility
Instructor
Software
Turnitin or Institution Approved Similarity Checker
Non-Compliance
Assignment may be rejected or penalized according to institutional policy
Final Approval
Subject to plagiarism compliance
Assignment Assessment Structure Component (Assignment 1)
Details
Learning Outcomes Covered
LO1 and LO2
Assessment Criteria Covered
1.1 – 1.3 and 2.1 – 2.2
Assessment Type
Coursework
Scenario
You recently joined Tourism Magazine as a junior writer, a magazine that deals primarily with tourism and hospitality matters. As part of this month`s theme, they will focus on sustainability within tourism and hospitality industries. Your task is to write two pieces for the magazine. You will need to conduct some research in order to provide articles that are relevant and interesting.
Assignment Brief and Guidance
Write a journalistic style article in which students must:
Explain the concept of sustainability. Discuss the role of sustainability in a range of business contexts. Explain the concept of sustainable development. Explain the different types of impacts that the tourism and hospitality industry has on destinations. Discuss the ways in which different types of impacts can be managed for sustainable development Word Count
Maximum 1000 Words
References
None
Total Marks
50 Marks
Submission
The submission is in the form of an article. Soft Copy (Week 20)
Component (Assignment 2)
Details
Learning Outcomes Covered
LO3 and LO4
Assessment Criteria Covered
3.1 – 3.3 and 4.1 – 4.3
Assessment Type
Coursework
Assignment Brief and Guidance
Write a journalistic style article in which student must:
Explain the principles of sustainable tourism. Demonstrate how sustainable tourism approaches help to mitigate the negative impacts of tourism. Discuss policy initiatives that support sustainable tourism. Explain sustainability initiatives for three different types of tourism and hospitality businesses. Discuss best practice in sustainable business practice in tourism and hospitality. Explain the impacts of sustainability initiatives on tourism and hospitality businesses. Word Count
Maximum 1000 Words
References
None
Total Marks
50 Marks
Submission
The submission is in the form of an article. Soft Copy (Week 21)
Component (Assignment 3)
Details
Learning Outcomes Covered
LO1, LO2, LO3 and LO4
Assessment Criteria Covered
1.1 – 1.3, 2.1 – 2.2, 3.1 – 3.3 and 4.1 – 4.3
Assessment Type
Coursework
Assignment Brief and Guidance
For this task, students should provide an annotated bibliography for the sources that they used to support their writing in Assignments 1 and 2.
To do this, students are required to:
Include a full Harvard reference for each source that you used Write an explanation under each source of how you found it, and how it supported your journalistic-style writing, explaining which sections of your writing it relates to in tasks 2 and 3. Word Count
Maximum 1000 words
References
References should place in a list, using Harvard Referencing style.
Total Marks
100 Marks
Submission
The submission is in the form of a report. Soft Copy (Week 24)
Lesson Planner Lec #
Week #
Subject Content
LO Ref
AC Ref
Book Reference (Chapter & Starting Page)
Time In
Time Out
Activity Date
Teacher Signature
1
1
Introduction to Sustainability and Sustainable Development
LO1
1.1
Part One – Introduction (p.1)
2
Concept and Evolution of Sustainability
LO1
1.1
Ch.1 Historical Background (p.3)
3
2
History of Sustainable Development
LO1
1.1
Ch.1 Historical Background (p.3)
4
Global Need for Sustainable Development
LO1
1.1
Ch.2 Nature and Scope of Sustainable Tourism (p.13)
5
3
Role of Sustainability in Business Contexts
LO1
1.2
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
6
Sustainability in Tourism and Hospitality Businesses
LO1
1.2
Ch.9 The Industry (p.104)
7
4
Sustainable Development Goals (SDGs)
LO1
1.3
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
8
United Nations Sustainable Development Goals and Tourism
LO1
1.3
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
9
5
Sustainable Development Policies
LO1
1.3
Ch.8 The Public Sector (p.87)
10
International and National Sustainability Policies
LO1
1.3
Ch.8 The Public Sector (p.87)
11
6
Brundtland Report and Sustainable Development
LO1
1.3
Ch.3 A Critique of Current Thinking in Sustainable Tourism Management (p.24)
12
Approaches to Sustainability: 3-Legged Stool, Circular Economy & Green Economy
LO1
1.3
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
13
7
Introduction to Tourism and Hospitality Impacts on Destinations
LO2
2.1
Part Two – Three Dimensions of Sustainable Tourism (p.47)
14
Urban Tourism Impacts
LO2
2.1
Ch.16 Urban Areas (p.172)
15
8
Coastal Tourism Impacts
LO2
2.1
Ch.14 Coastal Areas and the Sea (p.155)
16
Island Tourism Impacts
LO2
2.1
Ch.18 Islands (p.193)
17
9
Rural Tourism Impacts
LO2
2.1
Ch.15 Rural Areas (p.161)
18
Economic Impacts of Tourism and Hospitality
LO2
2.1
Ch.6 The Economic Dimension (p.59)
19
10
Social Impacts of Tourism and Hospitality
LO2
2.1
Ch.7 The Social Dimension (p.69)
20
Environmental Impacts of Tourism and Hospitality
LO2
2.1
Ch.5 The Environmental Dimension (p.49)
21
11
Progress Test I
(MCQs Based Assessment)
(Invigilation by the trainer)
22
Principles of Destination Management for Sustainability
LO2
2.2
Ch.24 Tourist Destinations (p.255)
23
12
Destination Management Strategies
LO2
2.2
Ch.24 Tourist Destinations (p.255)
24
Best Practices in Sustainable Destination Management
LO2
2.2
Ch.24 Tourist Destinations (p.255)
25
13
Introduction to Sustainable Tourism
LO3
3.1
Ch.2 Nature and Scope of Sustainable Tourism (p.13)
26
Principles of Sustainable Tourism
LO3
3.1
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
27
14
Sustainable Tourism and Sustainable Development
LO3
3.2
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
28
Sustainable Tourism and Economic Development
LO3
3.2
Ch.6 The Economic Dimension (p.59)
29
15
Sustainable Tourism and Social Development
LO3
3.2
Ch.7 The Social Dimension (p.69)
30
Sustainable Tourism and Environmental Protection
LO3
3.2
Ch.5 The Environmental Dimension (p.49)
31
16
Mitigating Negative Impacts through Sustainable Tourism
LO3
3.2
Ch.4 Towards a New Approach to Sustainable Tourism Management (p.41)
32
Sustainable Tourism Best Practices and Case Studies
LO3
3.2
Ch.9 The Industry (p.104)
33
17
Policy Initiatives for Sustainable Tourism
LO3
3.3
Ch.8 The Public Sector (p.87)
34
United Nations World Tourism Organization (UNWTO) Policies
LO3
3.3
Ch.8 The Public Sector (p.87)
35
18
OECD and European Union Sustainable Tourism Policies
LO3
3.3
Ch.8 The Public Sector (p.87)
36
ASEAN and National Sustainable Tourism Policies
LO3
3.3
Ch.8 The Public Sector (p.87)
37
19
Sustainability in Tourism and Hospitality Businesses
LO4
4.1
Ch.9 The Industry (p.104)
38
Corporate Social Responsibility (CSR) and Green Consumers
LO4
4.1
Ch.9 The Industry (p.104)
39
20
Sustainability Reporting, Regulation and ESG
LO4
4.1
Ch.20 Marketing Management (p.217)
40
Submission of Assignment I
41
21
Progress Test II
(MCQs Based Assessment)
(Invigilation by the trainer)
42
Submission of Assignment II
43
22
Sustainability Policies, Certifications and Awards
LO4
4.2
Ch.8 The Public Sector (p.87)
44
Staff Incentives and Sustainability Programs
LO4
4.2
Ch.21 Human Resource Management (p.230)
45
23
Sustainable Practices in Travel Sector
LO4
4.2
Ch.27 Transport (p.288)
46
Sustainable Practices in Accommodation and Restaurants, Sustainable Practices for Tour Operators
LO4
4.2
Ch.28 Hospitality (p.299) & Ch.26 Tour Operations (p.276)
47
24
Submission of Assignment III
48
Measuring Sustainability Success and Sustainability Indicators, Impacts of Sustainability Initiatives on Tourism & Hospitality Businesses
LO4
4.3
Ch.20 Marketing Management (p.217) & Ch.34 The Future of Sustainable Tourism (p.350)
Final Exam and
Final Defense + Viva
(Mandatory Invigilation by the trainer)
Guided Learning Hours Calculation: Description
Calculation
Guided Learning Hours
Total Weeks
24 Weeks
Duration Per Lecture
1.5 Hours
Lectures Per Week
2 Lectures per Week
Total Lectures = 24 x 2 = 48 Lectures
48 * 1.5 Hours = 72 Hours
Dining Skills Training (DST)
4 Hours per day x 6 Days
24 Hours
Industrial Visit
Any relevant property visit
4 Hours
Total GLH Requirement
Contact Hours + DST + Industrial visit
100 Hours