Learning Outcomes

By the end of this unit students will be able to:

1.      Explore the importance of on-going professional development and self-directed learning to enhance professional identity and career opportunities

2.      Assess own skills, competences and the different learning and development approaches

3.      Design a professional development plan, within a specific work context

4.      Demonstrate a range of service industry and transferable skills for a job application.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explore the importance of on-going professional development and self-directed learning to enhance professional identity and career opportunities

2.      Assess own skills, competences and the different learning and development approaches

3.      Design a professional development plan, within a specific work context

4.      Demonstrate a range of service industry and transferable skills for a job application.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explore the importance of on-going professional development and self-directed learning to enhance professional identity and career opportunities

2.      Assess own skills, competences and the different learning and development approaches

3.      Design a professional development plan, within a specific work context

4.      Demonstrate a range of service industry and transferable skills for a job application.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explore the importance of on-going professional development and self-directed learning to enhance professional identity and career opportunities

2.      Assess own skills, competences and the different learning and development approaches

3.      Design a professional development plan, within a specific work context

4.      Demonstrate a range of service industry and transferable skills for a job application.

Learning Outcomes

By the end of this unit students will be able to:

1.      Examine the current structure, scope and size of the hospitality industry

2.      Explore current and anticipated skills requirements in the hospitality industry

3.      Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry

4.      Analyse the current and potential trends and developments affecting the hospitality industry.

Learning Outcomes

By the end of this unit students will be able to:

1.      Examine the current structure, scope and size of the hospitality industry

2.      Explore current and anticipated skills requirements in the hospitality industry

3.      Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry

4.      Analyse the current and potential trends and developments affecting the hospitality industry.

Learning Outcomes

By the end of this unit students will be able to:

1.      Examine the current structure, scope and size of the hospitality industry

2.      Explore current and anticipated skills requirements in the hospitality industry

3.      Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry

4.      Analyse the current and potential trends and developments affecting the hospitality industry.

Learning Outcomes

By the end of this unit students will be able to:

1.      Examine the current structure, scope and size of the hospitality industry

2.      Explore current and anticipated skills requirements in the hospitality industry

3.      Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry

4.      Analyse the current and potential trends and developments affecting the hospitality industry.

Learning Outcomes

By the end of this unit students will be able to:

1.      Review classical management theories and leadership styles

2.      Explore the factors that influence different management styles and structures in a service industry context

3.      Assess current and future management and leadership skills for the service sector

4.Demonstrate management and leadership skills in a service industry context

Learning Outcomes

By the end of this unit students will be able to:

1.      Review classical management theories and leadership styles

2.      Explore the factors that influence different management styles and structures in a service industry context

3.      Assess current and future management and leadership skills for the service sector

4.Demonstrate management and leadership skills in a service industry context

Learning Outcomes

By the end of this unit students will be able to:

1.      Review classical management theories and leadership styles

2.      Explore the factors that influence different management styles and structures in a service industry context

3.      Assess current and future management and leadership skills for the service sector

4.Demonstrate management and leadership skills in a service industry context

Learning Outcomes

By the end of this unit students will be able to:

1.      Review classical management theories and leadership styles

2.      Explore the factors that influence different management styles and structures in a service industry context

3.      Assess current and future management and leadership skills for the service sector

Learning Outcomes

By the end of this unit students will be able to:

1.      Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector

2.      Assess how to manage the Human Resources (HR) life cycle within the context of HR strategy

3.      Illustrate the potential impact of the legal and ethical considerations on a hospitality business

4.      Explain the importance of coordinating and integrating various functions of departments within the hospitality sector.

Learning Outcomes

By the end of this unit students will be able to:

1.      Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector

2.      Assess how to manage the Human Resources (HR) life cycle within the context of HR strategy

3.      Illustrate the potential impact of the legal and ethical considerations on a hospitality business

4.      Explain the importance of coordinating and integrating various functions of departments within the hospitality sector.

Learning Outcomes

By the end of this unit students will be able to:

1.      Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector

2.      Assess how to manage the Human Resources (HR) life cycle within the context of HR strategy

3.      Illustrate the potential impact of the legal and ethical considerations on a hospitality business

4.      Explain the importance of coordinating and integrating various functions of departments within the hospitality sector.

Learning Outcomes

By the end of this unit students will be able to:

1.      Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector

2.      Assess how to manage the Human Resources (HR) life cycle within the context of HR strategy

3.      Illustrate the potential impact of the legal and ethical considerations on a hospitality business

4.      Explain the importance of coordinating and integrating various functions of departments within the hospitality sector.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the types of accommodation services available within the hospitality industry

2.      Discuss the role of the Front Office department within accommodation services

3.      Assess the contribution of the Housekeeping department to providing effective accommodation services

4.      Explore the role facilities and security plays within accommodation services.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the types of accommodation services available within the hospitality industry

2.      Discuss the role of the Front Office department within accommodation services

3.      Assess the contribution of the Housekeeping department to providing effective accommodation services

4.      Explore the role facilities and security plays within accommodation services.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the types of accommodation services available within the hospitality industry

2.      Discuss the role of the Front Office department within accommodation services

3.      Assess the contribution of the Housekeeping department to providing effective accommodation services

4.      Explore the role facilities and security plays within accommodation services.

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the types of accommodation services available within the hospitality industry

2.      Discuss the role of the Front Office department within accommodation services

3.      Assess the contribution of the Housekeeping department to providing effective accommodation services

4.      Explore the role facilities and security plays within accommodation services.

Learning Outcomes

By the end of this unit a student will be able to:

1.      Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation

2.      Compare ways in which hospitality organisations use elements of the marketing mix (7Ps) to achieve overall business objectives

3.      Develop a basic marketing plan to meet marketing objectives for a hospitality organisation.

Learning Outcomes

By the end of this unit a student will be able to:

1.      Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation

2.      Compare ways in which hospitality organisations use elements of the marketing mix (7Ps) to achieve overall business objectives

3.      Develop a basic marketing plan to meet marketing objectives for a hospitality organisation.

Learning Outcomes

By the end of this unit a student will be able to:

1.      Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation

2.      Compare ways in which hospitality organisations use elements of the marketing mix (7Ps) to achieve overall business objectives

3.      Develop a basic marketing plan to meet marketing objectives for a hospitality organisation.

Learning Outcomes

By the end of this unit a student will be able to:

1.      Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation

2.      Compare ways in which hospitality organisations use elements of the marketing mix (7Ps) to achieve overall business objectives

3.      Develop a basic marketing plan to meet marketing objectives for a hospitality organisation.

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.

Learning Outcomes

By the end of this unit students will be able to:

1.    Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends

2.    Demonstrate professional food and beverage service standards in a real working environment

3.    Compare the ways that different food and beverage operations use technology to improve operational efficiency

4.    Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.