Food and Beverage Operations

Students will gain an understanding of the processes involved in food and beverage operations, including practical aspects of food and beverage production and service.

Food Safety and Hygiene

Students will understand the need to comply with regulations and effectively manage procedures for ensuring food safety.

Hospitality and Hotel Housekeeping

Students will understand the role of the housekeeping department within a hospitality setting.

Customer Service

Students will be able to understand the importance of a customer focused hospitality establishment in a competitive environment by carrying out research on customers’ requirements and expectations.

Front Office Operations

This unit will identify the importance of the front office department and the impact it has on the overall hospitality operation.

Accounting and Cost Control

Students will understand the principles of costing within hospitality and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them. Global Tourism and Hospitality Students will understand the size and scope of the global tourism and hospitality industry.

Marketing

Students will be able to understand the key principles of the marketing concept and relate the role of the marketing mix to the hospitality industry.

Employee Engagement

Students will understand the concept of employee engagement and the key components.

Training and CPD

Students will be able to use different methods for identifying the need for training in a hospitality setting.

 The Qualifi level 4/5 hotel and hospitality course is made up of 10 modules and 4 written assignments at each level. On completion of the modules, students will be given access to the assignments. The assignments are approximately 2,000-3,000 words each. Students are provided support on the modules and assignments via the ‘Tutor’ section of the learning platform.

The assignment unit titles for the level 4 course are:

• Sustainability in tourism and hospitality management
• Operations management in tourism and resort operations
• Management of visitor attractions Employability and development in the hospitality industry

Food and Beverage Supply Chain Management

This unit demonstrates how supply chain management is essential for efficient operation and for achieving a competitive edge.

Quality Management

Students will be able to analyse, evaluate and implement a quality management system in a hospitality organisation. Events and Conference Management Students will understand the operational issues that underpin successful events and conference management.

Customer Relations Management

Students will understand the importance of Customer Relationship Management (CRM) to hospitality organisations and recognise the necessary processes to ensure its effectiveness.

Managing People

Students are able to gain an understanding of the key principles of management behaviour and a range of management styles, roles, responsibilities, characteristics and skills.

Current Issues in HRM

Students will be able to understand the key principles of Human Resource Management (HRM) and the current issues Human Resource (HR) managers have to consider when carrying out their role and responsibilities.

Revenue Management

Students will be able to understand what the key elements of revenue management are and how this affects the pricing of hotel bedrooms.

Corporate Social Responsibility

Students will be able to understand key principles of CSR and sustainable development.

Contemporary Issues

This unit will demonstrate the need for organisations to be flexible and to adapt to rapidly changing environments and customer demands.

Business Planning

Students will understand how to create a business plan for a hotel or hospitality organisation.

The Qualifi level 4/5 hotel and hospitality course is made up of 10 modules and 4 written assignments at each level. On completion of the modules, students will be given access to the assignments. The assignments are approximately 2,000-3,000 words each. Students are provided support on the modules and assignments via the ‘Tutor’ section of the learning platform.

The assignment unit titles for the level 5 course are:

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

Students are provided the online modules and assignments at the start of their programme. These contain the titles and tasks of the assignments and are made available to students for 5 years. There are 6 assignments in total for level 4 and 6 assignments in total for level 5, each consisting of specific topics and tasks. It is recommended to have a word count between 2,000-3,000 words per assignment and it is also recommended to use the Harvard style of referencing. Students are provided with tips on writing and a guide to referencing.

An assignment cannot be submitted for marking until it has been checked for plagiarism. Once the work has been checked and verified, it will then be sent to an external examiner who will mark the work against the awarding bodies marking standards.

At level 4/5, assignments are graded Pass or Fail. If a student fails the assignment, they will be provided feedback on the areas that need improving and are allowed to resubmit the assignment free of charge.

After a student has completed and passed all the assignments, they will be sent to the awarding body for verification and if the work is deemed acceptable, the student will receive their diploma certificate within 4 weeks of submission.

Graduating students can progress onto a university programme either to join at undergraduate entry level, usually on completion of a Level 3 programme, or onto a “top-up” degree, depending on the level of their completed Ofqual programme. Generally, Level 3 is undergraduate entry, Level 4 first year degree, Level 5 second year degree, Level 6 Graduate level and Level 7 Post Graduate level.

University top-up courses require you to have a qualification in a relevant subject. This means that the course of study that you choose should be closely tied to your previous qualification. However, it does not have to be the same subject. There is wide flexibility which allows our students to have a wide range of career or completion prospects upon graduation from one of our courses. Universities will generally look at your broader experiences and motivations as well as formal qualifications.

On completion of your Diploma, you will be eligible to complete a university top up programme from one of our university partners. Your final degree will be awarded by your chosen University and will not state that it has been completed online.

Level 4 is the equivalent to the first year of a bachelor’s Degree programme.

Level 5 is the equivalent to the second year of a bachelor’s degree programme. It is also equivalent to a HND diploma.

Undergraduate level 4/5 programme requirements

Entry to a level 4 programme generally requires a full secondary education and a minimum age of 18. Entry to a level 5 programme depends on a student gaining level 4 or equivalent. Level 4 is equivalent to the first year of a degree or HNC or local equivalent. Level 5 is equivalent to the second year of a university degree. If English is not your native language, you may need to provide verification of your English language capability. There may be an IELTS or TOEFL English language requirement or equivalent. Please note specific university requirements will differ between universities. Normally, universities will accept the 240 credits offered by the programme at Level 4/5 for final year completion, but students should check with their chosen university for specific entry requirements before enrolling through us.

 There are no specific ‘enrolment dates’. Students are able to start and finish the course at a time and date that suits them. 

The cost of the course is £1900 per level or £3000 for two levels together.