Hotel and Hospitality Level 4 and 5

• Understand food and beverages operations and the processes involved, including production and service.

• Learn why it is necessary to comply with regulations and management procedures for ensuring food safety.

• Explore the role of the housekeeping department within hospitality and the impact it has on operations.

• Discover the importance of customer-focused hospitality in a competitive environment and develop the skills to deliver excellent customer service to exceed the expectations of customers.

• Understand the role of the front office within hospitality and the impact it has on operations.

• Gain an understanding of the principles of hospitality costing and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them.

• Explore the size and scope of hospitality and global tourism and the effect it has on the growth of its brand.

• Learn the fundamental principles of marketing and how it relates to the hospitality organisation.

• Discover the concept of employee engagement and its key components, and how it can influence an organisation within hospitality.

• Explore different methods of training identification in hospitality as well as planning, designing, delivering and evaluating its effectiveness within an organisation.

• Develop and understanding of supply chain systems and how these are relevant within food and beverage preparation within hospitality both domestically and globally.

• Understand quality and quality management and its role within a hospitality setting and analyse and evaluate a quality management system within an organisation.

• Discover the operational issues that form the basis for successful events and conferences.

• Learn the importance of customer relationship management (CRM) within hospitality and understand how to proceed to ensure effectiveness.

• Recognise the key principles of management behaviour, styles, responsibilities and skills and the effectiveness of management within different organisational structures.

• Recognise the key principles of human resource management (HRM) and the issues that managers must consider when carrying out their duties, in addition to understanding how current legislation impacts human resources within hospitality.

• Discover the key elements of revenue management and how this affects pricing within hospitality, particularly bedrooms. Understand and be able to implement yield management practices and overbooking policies.

• Understand key principles of corporate social responsibility (CSR) and the impact hotels have on social, cultural and environmental factors.

• Gain an understanding of the nature and impact of contemporary issues that affect hospitality, and the need for flexibility.

• Understand how to create a business plan for a hotel or hospitality organisation.

This course is assessed through online assessments and written assignments. Once you have completed each module, you will be provided with an online assessment of 30 multiple-choice questions to complete.
Once each module and online assessment is completed you will be provided with the details for each written assessment. Each assessment is between 3000 – 5000 words long.

You will have access to your course and materials for up to five years. This is more than enough time to give you the flexibility to work at your own pace without the pressure of deadlines.
Each module contains 40 guided learning hours of study material, and an additional 30-50 hours of optional materials are also provided. These include resources such as exercises, additional reading, internet resources and self-testing exercises.

You will study this course via distance learning which means you are in control of your learning. Study when and where you choose and at a pace that suits you.
Throughout the duration of your studies, you will have access to one-to-one Skype sessions with your tutor, interactive and informative webinars and an online social learning forum to help you along your journey.

This course is taught via Online Business School.

Upon completion of this course, students will receive a Qualifi Level 4 Diploma in Hospitality and Tourism Management (603/4399/0) and Qualifi Level 5 Diploma in Hospitality and Tourism Management (603/4404/0).

The level 4 modules and assessments are equivalent to the first year of an undergraduate degree, and the level 5 modules and assessments are equivalent to the second year of an undergraduate degree. On completion of this course, students will be able to progress onto a final year of an accredited undergraduate degree programme or equivalent.

This course will allow you to achieve up to 240 credits.