This unit is designed to provide students with key skills for becoming competent
managers in a hospitality environment. Allowing them to understand key principles
with regard to key performance indicators both financial and non-financial.
This unit aims to give students the opportunity to develop their business acumen,
covering a number of different business activities applied within the hospitality
industry context. These include forecasting and budgeting, interpreting financial
statements, recruitment and retention of staff, effective communication and dealing
with legislation and regulation.
This unit is designed to provide students with key skills for becoming competent
managers in a hospitality environment. Allowing them to understand key principles
with regard to key performance indicators both financial and non-financial.
This unit aims to give students the opportunity to develop their business acumen,
covering a number of different business activities applied within the hospitality
industry context. These include forecasting and budgeting, interpreting financial
statements, recruitment and retention of staff, effective communication and dealing
with legislation and regulation.
The sector is an integral part of the hospitality industry and this unit will provide
students with a comprehensive understanding of the diverse accommodation services
available to guests. Students will gain an overview of accommodation services, the
different forms of ownership and classification systems. The functions of the front
office will be introduced and they will explore the role the front office plays within
accommodation services. The importance of housekeeping management will also be
assessed along with the facilities and security functions of accommodation services.
Students will be able to identify trends and technologies for the sector and the impact
they have on the different functions, services and guest provisions.
The sector is an integral part of the hospitality industry and this unit will provide
students with a comprehensive understanding of the diverse accommodation services
available to guests. Students will gain an overview of accommodation services, the
different forms of ownership and classification systems. The functions of the front
office will be introduced and they will explore the role the front office plays within
accommodation services. The importance of housekeeping management will also be
assessed along with the facilities and security functions of accommodation services.
Students will be able to identify trends and technologies for the sector and the impact
they have on the different functions, services and guest provisions.
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.
- Assessor: Chukwuka Ehighibe
- Assessor: Collins Keke
- Assessor: Priscilla Mayuma
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
- Assessor: Collins Keke
- Assessor: Priscilla Mayuma
Learning Outcomes
By the end of this unit students will be able to:
1. Explain the needs and expectations of market segments for the service industry
2. Explore the customer experience map to create business opportunities and optimise customer touch points
3. Investigate the impacts of digital technology in customer relationship management
4. Apply effective customer experience management within a service sector business to maximise customer engagement.
- Assessor: Collins Keke
- Assessor: Priscilla Mayuma
Learning Outcomes
By the end of this unit students will be able to:
1. Explain the needs and expectations of market segments for the service industry
2. Explore the customer experience map to create business opportunities and optimise customer touch points
3. Investigate the impacts of digital technology in customer relationship management
4. Apply effective customer experience management within a service sector
business to maximise customer engagement.
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 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.
- Assessor: Chukwuka Ehighibe