COURSE FACTSHEET
Level 4 Diploma in Hospitality Management Who is this course for?
Second year university entry
This course is for students who want fast track entry to Year 2 of a degree course in Hospitality Management or to begin their career at junior management level.
The course is a Level 4 qualification which leads to the second year of an undergraduate degree in a variety of Tourism and Hospitality subjects. The course is recognised by several leading universities including Bournemouth University, University of Central Lancashire, Coventry University College, University of Wolverhampton, University of West London, London South Bank University, University of Sunderland, University of Gloucestershire, Glasgow Caledonian University, University of Plymouth, Anglia Ruskin University. CTH also has agreements with several hotel schools including Les Roches (Switzerland) and Glion (Switzerland).
Key Facts Start dates: 11 September 2017 Locations offered:
Bournemouth
Level: Minimum IELTS 5.5. Completion of high school. Length: 3 terms Lessons: Average 21 hours per week (plus homework and private study) Class size: 8 – 14 Minimum age: 18 Learning outcomes: à Raise academic qualifications to level required for second year degree entry à Raise English to university level à Understand customer service, global operations, room divisions, food and beverage and finance
This course is taught in partnership with the Confederation of Tourism and Hospitality (CTH). CTH is one of the world’s leading specialist hospitality and tourism professional bodies whose core mission is to provide the highest standard of industry-focussed professional qualifications. CTH is a member of the Federation of Awarding Bodies and is approved and regulated by Ofqual.
Course content All students take the following core modules. Global tourism and hospitality Students start the course with an understanding of the history, size and scope of the global tourism and hospitality industry, which includes an understanding of tourist types, destination analysis and the food and accommodation sectors within it. It also covers the issues and influences affecting the industry and its development, sustainable tourism and the growth of global tourism and hospitality brands.
Vacation
Sept
Jun
Apr
Jan
Sept
The course also prepares students successfully for progression to professional training in specialist institutions in other countries.
The course is studied as a 3-term programme. In addition to taught classes, students are expected to complete extensive private study plus individual projects and presentations.
Pathway
3 Academic terms
à Hospitality and Tourism Management à Hotel and Catering Management à International Hotel Management à Event Management à Leisure Marketing à Hospitality and Food Management
Course structure and content
Customer service management in tourism and hospitality This unit covers the management of customer service operations as well as managing the
IELTS 6.0
Kings students are able to progress on to Year 2 of popular and competitive undergraduate degree courses in many aspects of the Tourism and Hospitality sectors, including:
Second Year University entry
resolution of customers’ queries and complaints. Students analyse the effectiveness of customer service within a hospitality or tourism establishment and understand the importance of staff management and the use of quality systems to set standards. Food and beverage operations Students gain an understanding of the principles of food and beverage operations, its service, methods of cookery, kitchen layout and different methods of purchasing and food storage. The operational and supervisory aspects of running a food and beverage operation plus the importance of hygiene, health and safety and its legislation will also be covered. Continued overleaf æ
COURSE FACTSHEET
Course structure and content (continued) Food and beverage supervision The effectiveness of food and beverage operations within establishments is evaluated to encourage appreciation of the various factors involved in meeting customer needs. This includes the development of plans and menus and an understanding of how to arrange banquets and functions, supervise the purchasing and storage of food and beverages and managing staff performance.
Essentials of finance in tourism and hospitality Learners are introduced to the key principles for controlling finance, how to interpret financial statements and the use of IT to support financial management and record keeping in the tourism and hospitality industry. Rooms divisions operations This module delivers an understanding of operations within Rooms Divisions, which includes the function and activities of front office in reservations, reception and guest
Academic enrichment
accounting, housekeeping and maintenance in providing a clean and safe environment and the role they all play in selling the hotel and the guest cycle. Rooms divisions supervision This unit looks at how to evaluate the effectiveness of the departments within Rooms Divisions and analyse the supervision of staff as well as managing their performance and providing recommendations based on theory learnt.
Assessment and certificates
Visits to local businesses and organisations The academic content of the course is underpinned by visits to local businesses and organisations and by lectures given by hospitality and tourism professionals. Examples of recent visits and lectures include: Visits àV isits to top hotels in Bournemouth including The Marriott àV isits to Radisson Blu and Manor House Hotel, Guildford àT rips to local tourist locations such as the New Forest àT rips to Ringwood Brewery & wine tasting
Work placements Students are asked to go on study placements in various local hotels for short periods to work with experienced professionals. This forms the basis for assessed research projects. Industry placements are agreed with top quality hotels with whom we have working partnerships. These can also provide a reference for future internship positions. Other experience will be gained through visits to different tourism and hospitality establishments, by talks from industry professionals and through research projects which will require working in groups with other students.
à Examination and assessment is an integral part of the course. Each module is assessed by either examination or an investigative assignment to evaluate a hospitality organisation. à A ll assessments and exams are set and assessed by CTH. à Students’ work will be measured against the specified learning outcomes and assessment criteria of each unit. à A ll students will receive the CTH Diploma in Hospitality Management upon successful completion of all modules.
Talks à Talks by local restaurateurs àT alks by local hoteliers on branding and franchising àT alks on visits to hotels by hotel department managers
Alumni degree courses Below is a selection of degree courses some of our most recent alumni have gone on to study: Student name
Nationality
University
Course name
Huisu Choi
Korean
Bournemouth University
International Hospitality Management
John Liu
Chinese
Bournemouth University
International Hospitality Management
Virginia Contratto
Italian
Bournemouth University
Tourism Management
Dana Kanibolotska
Romanian
Oxford Brookes University
International Hospitality Management
Oguzhan Ozalp
Turkish
Glion Institute, Switzerland
International Hospitality Management
(starting placement at Shangri-La Bosphorus, Istanbul) Portuguese
Glion Institute, Switzerland
International Hospitality Management
Izel Zulfugarzade
Azerbaijan
Les Roches, Switzerland
International Hospitality Management
Martin Smeets
Belgian
Bournemouth University
International Hospitality Management
Andriy Avramenko
Ukranian
Bournemouth University
International Hospitality Management
Lorenzo Fumasoni
Italian
Bournemouth University
International Hospitality Management
1233 08/16
Jorge Portela