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  3. BTEC HND In Hospitality Management (Gants Hill)
  4. September 2015

September 2015

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Conference and Banqueting Management (HM 11,12)

Learning Outcome:

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 events.

September 2015
Bruce A J McLauchlan FRSPH
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Conference and Banqueting Management (HM 9)

Learning Outcome:

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 events.

September 2015
Anthony Oyekanmi
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Conference and Banqueting Management (HM 10)

Learning Outcome:

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 events.

September 2015
Sheikh Ziaul Haque
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Business Health Check (HM 9,10)

Learning Outcome:

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.

September 2015
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Business Health Check (HM 11,12)

Learning Outcome:

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

September 2015
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Research Project (HM 11,12)

Learning Outcome:

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

September 2015
Chukwuka C Ehighibe
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Research Project (HM 9 ,10)

Learning Outcome:

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

September 2015
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Food Safety Management (HM 9 + 11 + 12)

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.


September 2015
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Menu Planning & Product Development (HM 9 + 10)

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.


September 2015
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Menu Planning & Product Development (HM 11 + 12)

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.

September 2015
Bruce A J McLauchlan FRSPHAnthony Oyekanmi
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Food Safety Management (HM 10)

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.

September 2015
Lalajike Vishwanath Sadanand
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Marketing in Hospitality (Group HM 9, 10, 11, 12)

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.

September 2015
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Facilities and Operations Management (Group HM 9, 10)

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.

September 2015
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Facilities and Operations Management (Group HM 11, 12)

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.

September 2015
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The Contemporary Hospitality Industry (Group HM 9, 10)

Learning Outcomes

  1. Understand the current structure of the hospitality industry
  2. Understand staffing in the hospitality industry
  3. Understand recent developments affecting hospitality
  4. Be able to recognise potential trends and developments in hospitality.

September 2015
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The Contemporary Hospitality Industry (Group HM 11, 12)

Learning Outcomes

  1. Understand the current structure of the hospitality industry
  2. Understand staffing in the hospitality industry
  3. Understand recent developments affecting hospitality
  4. Be able to recognise potential trends and developments in hospitality.

September 2015
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Food & Beverage Operations Management (9 & 10)

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.

September 2015
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Rooms Division Operations Management (11 & 12)

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.

September 2015
Monika Pundir
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Room Division Operations Management (9 & 10)

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.

September 2015
Get access

Food & Beverage Operations Management (11 & 12)

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.

September 2015
Get access

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.

September 2015
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Customer Service - HM9

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.
September 2015
Get access

Customer Service - HM10

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.
September 2015
Get access

Customer Service - HM11

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.
September 2015
Get access

Customer Service - HM12

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.
September 2015
Get access

Finance in Hospitality Industry - HM 9/10/12

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.
September 2015
Get access

Finance in Hospitality Industry - HM11

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.
September 2015
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Human Resource Management for Service Industries (HM9+11+12)

September 2015
Bruce A J McLauchlan FRSPH
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Human Resource Management for Service Industries (HM10)

September 2015
Hakeem KazeemTsitsi Marima
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Hospitality Operations Management (HM9+11+12)

September 2015
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