One of the following payment options is available to students:

Credit or debit card
Bank transfer
Interest free monthly instalments
Paypal
Western Union

Food and beverage enterprises

Students will learn about the processes involved in food and beverage operations, as well as practical aspects of food and beverage production and service.

Food safety and sanitation

Students will understand the importance of following regulations and managing procedures to ensure food safety.

Hotel housekeeping and hospitality

Students will comprehend the function of the housekeeping department in a hospitality setting. This unit will examine the significance of the housekeeping department and its impact on the hospitality industry.

Front-desk operations

Students will comprehend the function of the front office department in a hospitality setting. The importance of the front office department and its impact on the overall hospitality operation will be identified in this unit.

Accounting and cost management

Students will understand the costing principles used in hospitality, as well as the contents of key financial statements and the basic accounting techniques used to produce and analyze them.

Tourism and hospitality around the world

Students will gain an understanding of the global tourism and hospitality industry’s size and scope. The unit investigates the influences on it as well as the growth of its brands in international markets.

Employee relations

Employee engagement and its key components will be understood by students. By introducing specific strategies and practices, students will be able to assess how employee engagement can affect overall business performance.

Training and continuing education

Students will be able to identify the need for training in a hospitality setting using various methods. Students will comprehend how different people learn and the significance of selecting the most effective training method. After that, students will be able to plan, design, deliver, and assess the effectiveness of a training session or program. Students will also be introduced to the concept of Continuous Professional Development and its importance and relevance in the hospitality industry.

Management of the food and beverage supply chain

Students will learn about supply chain systems and procedures, as well as how organizations use them to procure, produce, and prepare food and beverages in the hospitality industry on a national and global scale. This module demonstrates how supply chain management is critical for efficient operations and gaining a competitive advantage.

Quality control

Students will be able to apply their understanding of quality and quality management in a hospitality setting. Students will be able to analyze, assess, and implement a quality management system in a hospitality setting.

Management of events and conferences

The operational issues that underpin successful event and conference management will be understood by students. This unit looks at a variety of events and discusses the processes and considerations that go into them.

Customer service management

Students will recognize the importance of Customer Relationship Management (CRM) in hospitality organizations and the processes required to ensure its effectiveness.

Managing Others

Students can learn about the key principles of management behavior as well as a variety of management styles, roles, responsibilities, characteristics, and skills. By studying the design and culture of a hospitality setting, students will be able to understand the effectiveness of various organizational structures.

Current HRM issues

Students will understand the key principles of Human Resource Management (HRM) as well as the current issues that Human Resource (HR) managers must consider when carrying out their roles and responsibilities. Students will also comprehend how current legislation affects the HR function.

Revenue administration

Students will be able to identify the key components of revenue management and how they affect hotel room pricing. Students will also be able to implement yield management practices in a hotel and set an overbooking policy.

Social responsibility in business

Students will understand key concepts in Corporate Social Responsibility (CSR) and sustainable development. Students will learn about the impact hotels have on social, cultural, and environmental factors, as well as how the hotel industry can make a difference by implementing more sustainable practices and procedures.

Business strategy

Students will learn how to write a business plan for a hotel or hospitality company. Students will learn where the company stands in the current market, how to measure performance, and identify opportunities for growth.

• Course materials, including written assignments and online modules
• 1-on-1 Zoom meetings for personal tutor help
• Committed to assisting students
• Access to a social learning forum online
• Grading work and providing feedback

Students will have the chance to apply for admission to a full BA degree program at a number of UK institutions after completing this course. Students may also choose to do our level 4/5 business management diploma and then go on to one of many UK institutions to earn a BA as a top-up.

There are six modules and six written tasks in the level 3 course. Each module has 40 hours of guided learning content and an extra 30 to 50 hours of optional content, which includes suggested exercises, readings, online resources, and self-testing activities.

You must be at least 18 and have completed your secondary school in order to enroll in the level 4 course. You must have completed a level 4 course or its equivalent before enrolling in the level 5 one.

Each level of the hotel and hospitality course consists of 10 modules and four written assignments. Students will have access to the assignments once they have completed the modules. Each assignment is between 2,000 and 3,000 words long.

The level 4 course’s assignment that students must complete are:

1. Sustainability in tourism and hospitality management
2. Operations management in tourism and resort operations
3. Management of visitor attractions
4. Employability and development in the hospitality industry

The level 5 course’s assignment that students must complete are:

• Tourism destination management
• Entrepreneurship in tourism and hospitality management
• Cultural tourism management
• Research project