Business Health Check (S6, Y2)
Learning Outcomes
- Understand the focuses of the business
- Be able to develop plans for businesses
- Be able to evaluate and develop skills of management and staff.
Conference and Banqueting Management (S5, Y2)
Learning Outcomes
- Understand the nature of the conference and banqueting sector and the factors influencing its development
- Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
- Understand food production and service systems
- Understand the ergonomic considerations in the organisation of conference and banqueting event.
Customer Service
Learning Outcomes
- Understand customer service policies within business and services contexts
- Understand the purpose of promoting a customer-focused culture
- Be able to investigate customer requirements and expectations
- Be able to provide customer service within business and services contexts to meet required standards.
Facilities Operation & Management
Learning Outcomes
- Understand the operational responsibilities of a facilities manager
- Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
- Be able to use a range of administrative systems to support facilities operations
- Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.
Finance in Hospitality Industry
Learning Outcomes
- Understand sources of funding and income generation for business and services industries
- Understand business in terms of the elements of cost
- Be able to evaluate business accounts
- Be able to analyse business performance by the application of ratios
- Be able to apply the concept of marginal costing.
Food & Beverage Operations Management
Learning Outcomes
- Understand different food and beverage production and service systems
- Understand the financial controls used in food and beverage operations
- Be able to devise menus for hospitality events
- Be able to provide food and beverage services for hospitality events.
Food Safety Management (S5, Y2)
Learning Outcomes
- Understand the agents that cause food-borne illness and the contamination of food
- Understand the processes that can prevent food spoilage and preserve food quality
- Understand the importance of effective prevention systems in the control of food contamination
- Be able to construct control and food management systems.
Hospitality Operations Management
Learning Outcomes
- Understand human resource management
- Understand the effect of employee relations and employment law on service industries businesses
- Understand the recruitment and selection process
- Understand training and development in service industries businesses.
Human Resource Management for Service Industries
Learning Outcomes
- Understand human resource management
- Understand the effect of employee relations and employment law on service industries businesses
- Understand the recruitment and selection process
- Understand training and development in service industries businesses.
Marketing in Hospitality
Learning Outcomes
- Understand the concepts of marketing in a services industry context
- Understand the role of the marketing mix
- Be able to use the promotional mix
- Understand the marketing cycle in a services industry environment.
Menu Planning & Product Development ( S5, Y2)
Learning Outcomes
- Understand factors that influence menu planning decisions
- Understand menu product development planning processes
- Be able to apply design principles within a food service environment
- Be able to develop specific and actionable recommendations for a new food service concept.
Research Project (S6, Y2)
Learning Outcomes
- Understand how to formulate a research specification
- Be able to implement the research project within agreed procedures and to specification
- Be able to evaluate the research outcomes
- Be able to present the research outcomes.
Rooms Division Operations Management
Learning Outcomes
- Understand services provided by the rooms division in diverse contexts
- Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
- Understand factors that contribute to effective management and business performance in the accommodation service function
- Be able to apply techniques to maximise and measure occupancy and rooms revenue.
The Contemporary Hospitality Industry
Learning Outcomes
- Understand the operational responsibilities of a facilities manager
- Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
- Be able to use a range of administrative systems to support facilities operations
- Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.
The Developing Manager
Learning Outcomes
- Understand principles and practices of management behaviour
- Be able to review own potential as a prospective manager
- Be able to show managerial skills within a business and services context
- Be able to create a career development plan for employment within a business and services context.
Tour Operations Management
Learning Outcomes
- Understand the tour operators industry within the travel and tourism sector
- Understand stages involved in creating holidays
- Be able to review brochures and methods of distribution used to sell holidays
- Understand strategic and tactical decision making for tour operators.