January 2026

The aim of this unit is to provide students with knowledge and understanding of the

hospitality industry. Gaining insight into how hospitality organisations function within

the wider business environment.

LEARNING OUTCOMES FOR CHI (The Contemporary Hospitality Industry)

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.

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.

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. 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

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.