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BTEC Higher National Diploma in Hospitality Management

About the course

A sound foundation for a career in hospitality or tourism, either managing your own small business or in middle management in a larger organisation. This course is designed with a global focus, to provide broad based skills, and a capacity to adapt to change in what is a dynamic and rapidly evolving industry.

Key Information

Starting DatesJanuary / April / September
Mode of StudyFull-time & Part-time
Duration2 years / 3 years
Awarding BodyPearson
AwardBTEC HND Diploma in Hospitality Management
PriceFull Time £6,165/year

The BTEC Level 5 HND programme must contain a minimum of 125 credits at level 5.

BTEC Higher National Diploma in Hospitality Management
UnitMandatory core unitsUnit LevelUnit Credit
1
The Contemporary Hospitality Industry
Unit 1: The Contemporary Hospitality Industry
Aim
This unit will enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.
Unit Abstract
Learners will explore the dynamic characteristics of hospitality, concentrating on current topical issues and future trends and developments, building a range of skills including research and the analysis of information, justification of ideas, evaluation and critical thinking. This unit introduces learners to the scope, scale and diversity of hospitality. It establishes a framework for the industry, using agreed definitions and the Standard Industrial Classification of the industries that encompass hospitality. Centres and their learners may reasonably wish to adopt a national perspective for this unit; however, it is also important for learners to consider local and international aspects to gain a comprehensive and balanced view. Learners are expected to be knowledgeable about particular businesses, their names, brands and the industries with which they are associated. Learners will examine different forms of business ownership and structure. This will create an opportunity to research contemporary issues and recent developments affecting the industry. It will also allow learners to analyse and evaluate breaking news and unexpected developments. Learners will investigate the nature and changing situation of hospitality staff. They will examine staff roles and responsibilities in a range of contexts and explore aspects of staff employment. The skills required to recognise and predict future trends and developments likely to affect hospitality operations and management will also be developed. The trends may have an internal industry focus or concentrate on external factors including legislation, political, technical, economic and environmental influences. Learners will gain an awareness of the organisations and professional bodies associated with the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the current structure of the hospitality industry
• Understand staffing in the hospitality industry
• Understand recent developments affecting hospitality
• Be able to recognise potential trends and developments in hospitality.
515
2
Finance in the Hospitality Industry
Unit 2: Finance in the Hospitality Industry
Aim
This unit will enable learners to develop practical understanding of the accounting techniques used to control costs and profits, and to support managers in making effective short-term decisions. Abstract
Learners will gain understanding of the sources of funding and income generation for business and services industries. They will also understand business in terms of the elements of cost and how to analyse business performance by the application of ratios. Learners will have opportunities to investigate control systems, income generation and methods of measuring and analysing performance. On completion of the unit, learners will be able to evaluate business accounts and apply the concept of marginal costing. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand sources of funding and income generation for business and services industries
• Understand business in terms of the elements of cost
• Be able to evaluate business accounts
• Be able to analyse business performance by the application of ratios
• Be able to apply the concept of marginal costing.
415
3
Customer Service
Unit 3: Customer Service
Aim
This unit enables learners to gain understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service.
Abstract
This unit introduces learners to the principles and objectives of customer service, with a focus on business and services operations, for example hospitality, sports, and travel and tourism. The unit will help learners develop an understanding of the nature of a customer service culture and the principle of quality service in the business and services management environment. The units will help learners to appreciate how important information gathered from customers is and its relevance to improved delivery of services. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand customer service policies within business and services contexts
• Understand the purpose of promoting a customer-focused culture
• Be able to investigate customer requirements and expectations
• Be able to provide customer service within business and services contexts to meet required standards.
415
4
Research Project
Unit 4: Research Project
Aim
To develop learners’ skills of independent enquiry and critical analysis by undertaking a sustained research investigation of direct relevance to their Higher Education programme and professional development.
Abstract
This unit is designed to allow learners to become confident in the use of research techniques and methods. It addresses the elements that make up formal research, including the proposal, a variety of methodologies, action planning, carrying out the research itself and presenting the findings. To complete the unit satisfactorily, learners must understand the theory that underpins formal research. The research itself is dependent on learners, the context of their area of learning, their focus of interest and the anticipated outcomes. The unit draws together a range of other areas of content within the programme of study to form a holistic piece of work that makes a positive contribution to learners’ area of interest. Learners should seek approval from their tutors before starting the study.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand how to formulate a research specification
• Be able to implement the research project within agreed procedures and to specification
• Be able to evaluate the research outcomes
• Be able to present the research outcomes.
520
5
Food and Beverage Operations Management
Unit 5: Food and Beverage Operations Management
Aim
This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills.
Abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and commodities, and different selling price models. Learners will develop their understanding of the processes involved in planning and developing recipes and the factors that determine menu compilation for a variety of customer groups. Learning from this unit is demonstrated in the planning, implementation and evaluation of a food and beverages service for a hospitality event. Ultimately, learners will be able to transfer and apply their expertise to different food production and service situations within the hospitality industries. The effective use of planning, coordination and communication skills will be emphasised and developed to underpin the work of the unit. The ability to demonstrate learning, with confidence, in a food and beverage operation, is an important feature of this unit.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand different food and beverage production and service systems
• Understand the financial controls used in food and beverage operations
• Be able to devise menus for hospitality events
• Be able to provide food and beverage services for hospitality events.
415
6
Room Division Operation Management
Unit 6: Room Division Operations Management
Aim
This unit will provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations.
Abstract
The unit examines the role of the rooms division within the management of a hospitality operation, the operational elements that comprise the rooms division and how these are deployed by management to maximise both occupancy and rooms revenue. Learners will gain understanding of the role of the front office as the ‘nerve centre’ of customer activity with network communication links within and to other departments. They will also gain understanding of the management of housekeeping services. Learners will be able to identify trends and technologies which impact on rooms division operations and effectively utilise a computerised operating system within the rooms division.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand services provided by the rooms division in diverse contexts
• Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
• Understand factors that contribute to effective management and business performance in the accommodation service function
• Be able to apply techniques to maximise and measure occupancy and rooms revenue.
415
7
The Developing Manager
Unit 7: The Developing Manager
Aim
This unit enables learners to gain understanding of behaviour management principles and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career development plan.
Abstract
This unit focuses on learners’ personal development and their career in management. It explores a range of management behaviour principles and practices. Learners can then apply this knowledge to self-appraisal, examining their potential as a prospective manager. Using the knowledge developed throughout this qualification, learners will have the opportunity to actively demonstrate the roles and responsibilities of a manager in an appropriate context. This may be through part-time work, a work placement or simulation. This experience will enable them to consider how the unit and the programme can contribute to their career development. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand principles and practices of management behaviour
• Be able to review own potential as a prospective manager
• Be able to show managerial skills within a business and services context
• Be able to create a career development plan for employment within a business and services context.
515
This is a 16-unit qualification made up of mandatory core and specialist units. Listed below are the specialist units. Specialist units must have a total credit value of 130 credits.
UnitSpecialist unitsUnit LevelUnit Credit
8
Marketing in Hospitality
Unit 8: Marketing in Hospitality
Aim
This unit enables learners to understand the concepts of marketing, the role of the marketing mix, the marketing cycle, and gain skills in using the promotional mix.
Abstract
This unit introduces learners to the key concepts and functions of marketing as they apply to services industries, including hospitality, travel, tourism, sports, leisure and recreation. The unit will give learners knowledge and understanding of the key factors affecting marketing environments, and investigate the role of marketing in different sectors of relevant service industries. The unit focuses initially on the concepts of marketing, moving on to the functional and operational aspects of marketing as the unit progresses. Learners will investigate marketing in the context of one of today’s competitive service industries.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the concepts of marketing in a services industry context
• Understand the role of the marketing mix
• Be able to use the promotional mix
• Understand the marketing cycle in a services industry environment.
415
9
Human Resource Management for Service Industries
Unit 9: Human Resource Management for Service Industries
Aim
This unit enables learners to gain understanding of human resource management, employee relations and employment law, recruitment and selection, and training and development in service industries.
Abstract
This unit looks at the key elements in human resource management. Learners will investigate employment law and how it affects service industries businesses. They will also investigate the current state of employee relations in service industries. Learners will examine the practicalities of the recruitment and selection process in order to develop the skills required to effectively administer this human resources function. Learners will investigate training and development in service industries businesses to determine the contribution they make to an effective business. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand human resource management
• Understand the effect of employee relations and employment law on service industries
• businesses
• Understand the recruitment and selection process
• Understand training and development in service industries businesses.
515
12
Hospitality Operations Management
Unit 12: Hospitality Operations Management
Aim
This unit enables learners to gain understanding of the operational and economic characteristics, product development, pricing and profitability concepts and gain skills to analyse and improve operational performance in hospitality.
Abstract
This unit is designed to introduce learners to the management principles of hospitality operations. It is intended for learners who aspire towards a career in general hospitality management. Learners will focus on a wide range of operational and economic characteristics, including customer profiles and patterns of demand. This will lead to the consideration of product development and the opportunities and constraints that affect such development. Learners will also consider a range of pricing and profitability strategies, using ICT software to model different approaches. Finally, the unit develops learners’ understanding of the appraisal process in relation to hospitality operations management and how different aspects inter-relate with each other.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the operational and economic characteristics of hospitality operations
• Understand product development within hospitality environments
• Understand pricing and profitability concepts within hospitality operations
• Be able to use appraisal techniques to analyse and improve operational performance.
515
13
Conference and Banqueting Management
Unit 13: Conference and Banqueting Management
Aim
This unit will enable learners to gain an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.
Abstract
Learners will investigate the size, scope and diversity of the industry and the strategic and operational issues that influence business success. The unit will encourage learners to investigate and develop an appreciation of the particular needs of clients within the conference and banqueting sector and to consider the operational and planning issues which are specific to this sector of hospitality.
Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the nature of the conference and banqueting sector and the factors influencing its development
• Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
• Understand food production and service systems
• Understand the ergonomic considerations in the organisation of conference and banqueting event.
515
19
External Business Environment
Unit 19: External Business Environment
Aim
This unit enables learners to gain understanding of the impacts of socio-economic change, legal and political environments and statutory requirements on business and service industries.
Abstract
This unit investigates the external factors that affect the operation and strategic development of commercial organisations, with a focus on business and services operations such as hospitality and catering, hairdressing and beauty therapy, sports and leisure, and travel and tourism. It is a broad-based unit covering the diverse range of external influences that affect business development, such as socio-economic change, legal and political issues, and the statutory requirements for establishing and developing a business operation. The unit provides the basis for more specific specialist study of aspects of business management. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the impact of socio-economic change on the development of commercial organisations in a business and services industry context
• Understand the effect of legal and political environments on business and service industries
• Understand the statutory requirements for establishing and developing a business and services operation.
515
20
Business Health Check
Unit 20: Business Health Check
Aim
This unit enables learners to gain understanding of the focuses of the business, gain skills to develop plans, and evaluate and develop management and staff skills.
Abstract
This unit introduces learners to the process of carrying out a business health check. Learners will study how techniques can be applied to track the progress of a business and amend its direction depending on what is happening inside and outside the business at any time. Learners will consider issues such as turnover, profitability, sales and marketing, customer and employee satisfaction, quality of products or services, productivity and product development. They will also take into account the interests of stakeholders, such as owners, customers, staff, backers and suppliers. Learners will also develop techniques to review management and staffing skills and enable them to respond to new challenges. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the focuses of the business
• Be able to develop plans for businesses
• Be able to evaluate and develop skills of management and staff.
515
23
Law of Licensed Premises
Unit 23: Law for Licensed Premises
Aim
This unit will enable learners to understand the effects of licensing legislation and the legislative responsibilities of employers, including consumer protection and the implications of health, safety and hygiene legislation.
Abstract
This unit will allow learners to develop a practical understanding of the legislation relating to the management of licensed premises. Learners need to develop understanding of the implications of the legislation on licensed premises from a management perspective. Learners will examine the effects of licensing legislation. They will look at types of licences, types of licensed premises, the procedures involved in applying for a licence, and conduct and security issues relating to the management of licensed premises. Learners will also investigate consumer protection, including weights and measures, employer liability and issues relating to misleading information. Learners will focus on health and safety legislation and regulations, the duties and responsibilities of the licensee, and the legislative responsibilities of employers in relation to their staff.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the effects of licensing legislation
• Understand consumer protection
• Understand the implications of health, safety and hygiene legislation
• Understand the legislative responsibilities of employers in relation to staff.
515
25
Menu Planning and Product Development
Unit 25: Menu Planning and Product Development
Aim
This unit will enable learners to understand menu planning and related product development as strategic business processes, and acquire skills in effective implementation of new products and services.
Abstract
This unit introduces learners to the principles and objectives of professional menu planning and meal management within the framework of a new product development approach. The unit will utilise a range of hospitality scenarios to explore the development process from a broad consumer perspective, which will include cultural, physiological, psychological, socio-economic and other dimensions. Also the unit will provide an appreciation and application of market research to the process. This will include competitor analysis as well as design and promotional strategies all of which contribute to the success of the overall process.
Learners will apply newly acquired management skills to the development of new menu products and services. They will also conduct research and evaluate current trends, and innovatory products and services. In doing so, the unit provides opportunities for investigation, development and analysis of menus and related products and services, as well as enabling learners to demonstrate a creative and innovative approach to this important management process.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand factors that influence menu planning decisions
• Understand menu product development planning processes
• Be able to apply design principles within a food service environment
• Be able to develop specific and actionable recommendations for a new food service concept.
515
32
Nutrition and Diet
Unit 32: Nutrition and Diet
Aim
This unit will enable learners to understand nutrition and diet with particular reference to hospitality management, including current nutritional principles and guidelines and the links between diet and health.
Abstract
This unit will investigate a number of areas of nutrition, including contemporary ideas regarding diet and health such as food choice and the influences of society. This will enable learners to devise and analyse menus for a variety of customers in various sectors of the hospitality industry. Learners will develop their understanding of nutritional principles which underpin the links between diet and health. They will then be able to use this to explore the role of nutrition in the planning and management of food production operations. Learners will also develop the skills required to plan and analyse diet and menus for a range of situations and customers. This will lead to examination of wider issues relating to the role of nutrition in hospitality management. It is assumed that, before undertaking the unit, learners have a basic knowledge of nutrition.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand nutritional principles
• Understand the links between diet and health
• Be able to plan and analyse diets and menus
• Understand the role of nutrition in hospitality management.
515
34
Heritage and Culture Tourism Management
Unit 34: Heritage and Cultural Tourism Management
Aim
The aim of this unit is to enable learners to gain understanding of the heritage and cultural industry, the organisations within it, the purpose of attractions and methods of interpretation.
Abstract
This unit looks at heritage and cultural management and its role within the travel and tourism sector. Throughout the unit learners will gain an awareness of definitions of heritage and culture, the organisations involved in the management of heritage and the different types of ownership. This unit will provide an in-depth understanding of the growth and development of the heritage and cultural industry. Learners will also be able to look at potential conflicts within the industry and the influence of technology. Learners will also be expected to investigate the role and scope of interpretation within this sector and its impact on participants and management.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the growth and development of the heritage and cultural industry within travel and tourism
• Understand the purpose of heritage and cultural attractions within the travel and tourism sector
• Understand roles, responsibilities and ownership of organisations in the heritage and cultural industry
• Understand the role of methods of interpretation within the heritage and culture industry.
415
35
The Entertainment Industry and Venue Management
Unit 35: The Entertainment Industry and Venue Management
Aim
This unit enables learners to gain an understanding of the entertainment industry, the activities offered, the management and operation of venues and trends in the industry.
Abstract
This unit is designed to give an over-arching view of the entertainment industry with a particular emphasis on venue management, operation and funding of live performance, conference/banqueting and on-licenced trade. The unit explores the industry’s dynamic structure through an identification of trends in the public, private and voluntary sectors’ involvement in the world of entertainment. A range of activities and venues and the corresponding levels of public usage and support are explored. This will provide learners with an insight into the management and operation of a range of activities and venues; the influence of contrasting financial practices and the underlying trends within the entertainment industry. The impact of large-scale venues needs to be considered in the wider context of leisure management given the vast range of possible entertainment opportunities offered by multipurpose arena and stadia offering venues for major sporting events, popular music concerts, opera, ice shows, televised events and the attendant venue management problems relating to licensing, health, safety and security. Learners must ensure that their evidence relates to the hospitality industry.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the contribution of the entertainment industry to the economy
• Understand types of activities offered by the entertainment industry
• Understand the management and operation of different types of venues
• Understand trends in the entertainment and venue industries.
515
37
The Travel and Tourism Sector
Unit 37: The Travel and Tourism Sector
Aim
This unit enables learners to gain understanding of the travel and tourism sector, the influence of government, the effects of supply and demand, and the impacts of tourism.
Abstract
This unit will provide learners with an understanding of the global environment within which the travel and tourism sector operates. The unit examines the historical evolution of tourism, the current structure of the tourism sector, the external influences on tourism and the impact tourism has on host communities and the environment. Learners will also undertake an investigation of international and national policies and assess their influence on the tourism sector. The effects of political change on the sector’s operation will also be examined.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the history and structure of the travel and tourism sector
• Understand the influence of local and national governments and international agencies on the travel and tourism sector
• Understand the effects of supply and demand on the travel and tourism sector
• Understand the impacts of tourism.
415
38
Sustainable Tourism Development
Unit 38: Sustainable Tourism Development
Aim
The aim of this unit is for learners to gain understanding of the rationale and different approaches to tourism planning and development, sustainable tourism, current issues and impacts of tourism.
Abstract
This unit aims to increase learners’ awareness of the need to plan and manage tourism at all levels within an international, national, regional and local framework. Emphasis is placed on current trends in planning for tourism development in a range of destinations. The stages in the planning process are identified and learners will be encouraged to apply theoretical models to practical case studies and site visits. The principles and philosophy of sustainable development are introduced in this unit and learners will be required to show an in-depth understanding of issues such as carrying capacities, environmental impact and the guest–host relationships as they relate to current tourism initiatives, eg access, conservation, enclave tourism.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the rationale for planning in the travel and tourism industry
• Understand different approaches to tourism planning and development
• Understand the need for planning for sustainable tourism
• Understand current issues related to tourism development planning
• Understand the socio-cultural, environmental and economic impacts of tourism in developing countries and emerging destinations.
515
39
Tourist Destinations
Unit 39: Tourist Destinations
Aim
The aim of this unit is to enable learners to gain understanding of UK and worldwide destinations, their cultural, social and physical features, their characteristics and issues affecting their popularity.
Abstract
This unit introduces learners to the main UK and worldwide tourist destinations in terms of visitor numbers and income generation and their location. Learners will look into the cultural, social and physical features of those destinations and the issues and trends that affect their popularity, as part of the essential selling skills and knowledge needed by managers within the travel and tourism sector. Through studying visitor numbers, statistics and other relevant data, learners should be more aware of past issues affecting tourism, enabling them to appreciate the impact they can have on a destination and its continued popularity.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the scope of key UK and worldwide tourist destinations
• Understand the cultural, social and physical features of tourist destinations
• Understand how the characteristics of destinations affect their appeal to tourists
• Understand issues likely to affect the popularity of tourist destinations.
415
40
Tours Operations Management
Unit 40: Tour Operations Management
Aim
This unit enables learners to gain understanding of the tour operators industry, the stages involved in creating holidays, brochures and methods of distribution used to sell holidays, and strategic decision making.
Abstract
Learners will investigate the tour operators industry of the travel and tourism sector, including the different types of operator, their products and services, the scale of the industry and how it has been affected by trends and developments. Management issues will be covered by examining strategic and tactical decision making in order to develop learners’ decision-making skills. Learners will explore the stages involved in creating a holiday and develop skills associated with determining a selling price for a holiday from given information. The role of the brochure will be reviewed against the introduction of new methods of promoting holidays. Learners will also review distribution methods used by tour operators to sell holidays, including the traditional use of travel agencies and the emergence of methods such as the internet and television.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand the tour operators industry within the travel and tourism sector
• Understand stages involved in creating holidays
• Be able to review brochures and methods of distribution used to sell holidays
• Understand strategic and tactical decision making for tour operators.
415
41
Personal and Professional Development
Unit 41: Personal and Professional Development
Aim
This unit aims to help the learner become an effective and confident self-directed employee. This helps the learner become confident in managing own personal and professional skills to achieve personal and career goals.
Abstract
This unit is designed to enable learners to assess and develop a range of professional and personal skills in order to promote future personal and career development. It also aims to develop learners’ ability to organise, manage and practise a range of approaches to improve their performance as self-directed learners in preparation for work or further career development. Its emphasis is on the needs of the individual but within the context of how the development of self-management corresponds with effective team management in meeting objectives. Learners will be able to improve their learning, be involved with teamwork and be more capable of problem solving through the use of case studies, role play and real-life activities.
Learning Outcomes
On successful completion of this unit a learner will:
• Understand how self-managed learning can enhance lifelong development
• Be able to take responsibility for own personal and professional development
• Be able to implement and continually review own personal and professional development plan
• Be able to demonstrate acquired interpersonal and transferable skills.
515
42
Employability Skills
Unit 42: Employability Skills
Aim
This unit provides learners with the opportunity to acquire honed employability skills required for effective employment.
Abstract
All learners at all levels of education and experience require honed employability skills as a prerequisite to entering the job market. This unit gives learners an opportunity to assess and develop an understanding of their responsibilities and performance in or when entering the workplace. Learners will consider the skills required for general employment such as interpersonal and transferable skills, and understand the dynamics of working with others in teams or groups, and the importance of leadership and communication skills. The unit also deals with the everyday working requirement of problem solving, which includes the identification or specification of the ‘problem’, strategies for its solution, and then evaluation of the results of the solution through reflective practice.
Learning Outcomes
On successful completion of this unit a learner will:
• Be able to determine own responsibilities and performance
• Be able to develop interpersonal and transferable skills
• Understand the dynamics of working with others
• Be able to develop strategies for problem solving.
515

 

Qualification credit value : a minimum of 240 credits

Programme Structure
The normal timescale for an HND by full time study is two years and, although you will receive a Diploma certificate at the end of those two years, you will, at the same time, have completed the equivalent of the first two years of a Hospitality Management degree from a UK university.

The BTEC Higher National Diploma is awarded by Pearson and The City College works in partnership with this organisation to deliver the programme. As the awarding organisation, Pearson has approved The City College to offer a variety of HND qualifications. The College’s management team is then responsible for ensuring that the quality of the provision offered meets Pearson’s exacting conditions and standards.

Quality is monitored regularly through visits from Pearson’s External Examiners and regular management review. The HND is a 16-unit qualification of which seven units are mandatory core units, and a further nine units are chosen by the College from a list generated by Pearson. Taken all together will be 16 units that will give you an excellent grounding for going on to study all these important management subjects at a higher level.

Assessment
Your academic year is divided into three terms, in each term you will normally study 2-3 units, split between core units and elective units. Each unit is assessed by a single assessment instrument which will be either an assignment or an examination. Overall, you will be expected to attend College for lectures for a minimum 15-18 hours every week.

Entrance Requirements
Applicants must be at least 18 years of age and possess either a level 3 qualification (or equivalent) or at least 4 GCSEs, one GCE A level with a good command of the English Language. Equivalent overseas qualifications are also accepted. Applicants over 21 years of age without formal qualifications with appropriate work experience may also be accepted.

All applicants will be asked to provide evidence of their proficiency in English Language equivalent to an overall IELTS score of 5.5 with no section scoring less than 5.00.

All applicants will also need to sit a Literacy & Numeracy test and attend an interview as part of the selection process for Admission.

What can I do with my HND in Hospitality Management?

Once you have successfully completed your HND in Hospitality Management, you can continue to finish an undergraduate degree in the field of hospitality or hotel or, perhaps, even the leisure industry or conference or event management. Your HND is equivalent to the first two years of an undergraduate degree so you should be eligible for direct entry to the final year of a three year undergraduate degree in a related field. Different universities will have different entry requirements (in terms of the grade they require in your HND) so it is worth checking this as soon as you decide which university you might like to attend. If you are planning to fund this final year through the Student Finance England student loan scheme, you should be funded for this final year but you can check this with the Student Finance Advisor at the College if you have any concerns.

Alternatively, if you wish to go straight into work with your HND, you will find that you can apply for more senior or more specialist roles than before. Again, depending on the grades that you have achieved during your HND, you may even be able to apply for graduate positions and, of course, your work experience from before and during your studies will all count too!

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    I would like to get place that course in September 2018.

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Start On 08/01/2018
Duration 2 YEARS/ Full Time
Level Diploma
Price £6,165 / year

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