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  3. BTEC HND In Hospitality Management (Gants Hill)
  4. November 2012

November 2012

Business Health Check (S6, Y2)

Learning Outcomes

  1. Understand the focuses of the business
  2. Be able to develop plans for businesses
  3. Be able to evaluate and develop skills of management and staff.
November 2012
Joseph Barimah
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Conference and Banqueting Management (S5, Y2)

Learning Outcomes

  1. Understand the nature of the conference and banqueting sector and the factors influencing its development
  2. Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
  3. Understand food production and service systems
  4. Understand the ergonomic considerations in the organisation of conference and banqueting event.
November 2012
Margaret Amankwah
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Customer Service

Learning Outcomes

  1. Understand customer service policies within business and services contexts
  2. Understand the purpose of promoting a customer-focused culture
  3. Be able to investigate customer requirements and expectations
  4. Be able to provide customer service within business and services contexts to meet required standards.
November 2012
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Facilities Operation & Management

Learning Outcomes

  1. Understand the operational responsibilities of a facilities manager
  2. Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
  3. Be able to use a range of administrative systems to support facilities operations
  4. Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.
November 2012
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Finance in Hospitality Industry

Learning Outcomes

  1. Understand sources of funding and income generation for business and services industries
  2. Understand business in terms of the elements of cost
  3. Be able to evaluate business accounts
  4. Be able to analyse business performance by the application of ratios
  5. Be able to apply the concept of marginal costing.
November 2012
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Food & Beverage Operations Management

Learning Outcomes

  1. Understand different food and beverage production and service systems
  2. Understand the financial controls used in food and beverage operations
  3. Be able to devise menus for hospitality events
  4. Be able to provide food and beverage services for hospitality events.
November 2012
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Food Safety Management (S5, Y2)

Learning Outcomes

  1. Understand the agents that cause food-borne illness and the contamination of food
  2. Understand the processes that can prevent food spoilage and preserve food quality
  3. Understand the importance of effective prevention systems in the control of food contamination
  4. Be able to construct control and food management systems.
November 2012
Veeren Gowrea
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Hospitality Operations Management

Learning Outcomes

  1. Understand human resource management
  2. Understand the effect of employee relations and employment law on service industries businesses
  3. Understand the recruitment and selection process
  4. Understand training and development in service industries businesses.
November 2012
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Human Resource Management for Service Industries

Learning Outcomes

  1. Understand human resource management
  2. Understand the effect of employee relations and employment law on service industries businesses
  3. Understand the recruitment and selection process
  4. Understand training and development in service industries businesses.
November 2012
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Marketing in Hospitality

Learning Outcomes

  1. Understand the concepts of marketing in a services industry context
  2. Understand the role of the marketing mix
  3. Be able to use the promotional mix
  4. Understand the marketing cycle in a services industry environment.
November 2012
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Menu Planning & Product Development ( S5, Y2)

Learning Outcomes

  1. Understand factors that influence menu planning decisions
  2. Understand menu product development planning processes
  3. Be able to apply design principles within a food service environment
  4. Be able to develop specific and actionable recommendations for a new food service concept.
November 2012
Veeren Gowrea
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Research Project (S6, Y2)

Learning Outcomes

  1. Understand how to formulate a research specification
  2. Be able to implement the research project within agreed procedures and to specification
  3. Be able to evaluate the research outcomes
  4. Be able to present the research outcomes.
November 2012
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Rooms Division Operations Management

Learning Outcomes

  1. Understand services provided by the rooms division in diverse contexts
  2. Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
  3. Understand factors that contribute to effective management and business performance in the accommodation service function
  4. Be able to apply techniques to maximise and measure occupancy and rooms revenue.
November 2012
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The Contemporary Hospitality Industry

Learning Outcomes

  1. Understand the operational responsibilities of a facilities manager
  2. Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
  3. Be able to use a range of administrative systems to support facilities operations
  4. Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.
November 2012
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The Developing Manager

Learning Outcomes

  1. Understand principles and practices of management behaviour
  2. Be able to review own potential as a prospective manager
  3. Be able to show managerial skills within a business and services context
  4. Be able to create a career development plan for employment within a business and services context.
November 2012
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Tour Operations Management

Learning Outcomes

  1. Understand the tour operators industry within the travel and tourism sector
  2. Understand stages involved in creating holidays
  3. Be able to review brochures and methods of distribution used to sell holidays
  4. Understand strategic and tactical decision making for tour operators.
November 2012
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