TVET FIRST
Applied Management N5
Main changes to the curriculum • Introduc on of the latest technological systems used in the hotel and related industries. • Some addi ons or removals in each module. Changes to the previous curriculum
New content
Module 1: Introduc on (10%) • Was 5%
1.1.1
Terminology: interpersonal skills, rapport, professional behaviour, poise, deportment, ancillary, revenue genera ng, non-revenue genera ng
1.2.2
Describe ways to establish a rapport with clients.
1.2.3
Explain the importance of maintaining a professional rela onship with clients/ professional behaviour toward clients.
1.2.5
Social media presence
1.3.1
Name and describe the different suppor ng services in the hospitality industry: housekeeping (i.e. room a endant, supervisor), public and service area cleaning, room’s division staff (including: front desk a endant, valet parking, concierge, general maintenance, laundry services).
1.3.2
Name and describe the different ancillary services in the hospitality industry: travel insurance, car hire, transfers to the hotel, currency exchange.
1.3.3
List the revenue-genera ng areas in an accommoda on establishment (guest and func on rooms, food and beverage, bars, laundry) and non-revenue genera ng areas in an accommoda on establishment (front office, marke ng, human resources, finance, maintenance, security).
2.1.1
Terminology: front of house, back of house, banque ng, organisa onal structure, grading
• Terminology (LC 1.1) – Added a new learning content sec on on terminology. • Professional behaviour (LC 1.2) – ‘Social skills’ have been changed to ‘interpersonal skills’ and students must now explain the importance of these skills for a front office manager/staff interac ng with clients. – Added three new learning outcome sec ons (LO 1.2.2, LO 1.2.3, LO 1.2.5) covering rapport, professional rela onships and social media presence. – Expanded upon the concepts of ‘Poise and deportment’ and students must now describe how these create a professional impression with clients and improve the image of the establishment. • Suppor ng and ancillary services (LC 1.3) – Was ‘Suppor ng services’. – Used to be one outcome of ‘Name and describe shortly the different suppor ng services in the hospitality industry’. – Now has three full outcomes: two are completely new, one has new content.
Module 2: Organisa on and grading (10%) • Terminology (LC 2.1) – Added a new learning content sec on on terminolog.
Applied Management N5
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