COURSE OVERVIEW

Course Stucture

MANDATORY UNITS

• The Contemporary Hospitality Industry
• Finance in the Hospitality Industry
• Customer Service
• Research Project
• Food and Beverage Operations Management
• Rooms Division Operations Management
• The Developing Manager

SPECIALIST UNITS

• Human Resources Management for Service Industries
• Work-based Experience
• Small Business Enterprise
• Planning and Managing Food Production and Beverage Service
• World Food
• Creative Patisserie (double unit)
• New Product Development in Food
• Food Safety Management
• Nutrition and Diet

STUDY MODE

DURATION

AWARDING BODY

INTAKE

ENTRY REQUIREMENTS

At least 2 ‘A’ Levels or equivalent or NTC level 2 (now NC Level 4) qualification with work experience (Foreign non English-speaking learners may have to undergo further selection exercise to ensure they will be able to follow the course)