Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explain the role of marketing and how it interrelates with other business units of an organisation
LO2 Compare ways in which organisations use elements of the marketing mix to achieve overall business objectives
LO3 Produce a marketing plan for an organisation that meets marketing objectives
LO4 Develop a media plan to support a marketing campaign for an organisation.
- Assessor: Eva Cseri
- Assessor: Daniel Tom-Joe
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explain the role of marketing and how it interrelates with other business units of an organisation
LO2 Compare ways in which organisations use elements of the marketing mix to achieve overall business objectives
LO3 Produce a marketing plan for an organisation that meets marketing objectives
LO4 Develop a media plan to support a marketing campaign for an organisation.
- Assessor: Eva Cseri
- Assessor: Daniel Tom-Joe
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explain the role of marketing and how it interrelates with other business units of an organisation
LO2 Compare ways in which organisations use elements of the marketing mix to achieve overall business objectives
LO3 Produce a marketing plan for an organisation that meets marketing objectives
LO4 Develop a media plan to support a marketing campaign for an organisation.
- Assessor: Eva Cseri
- Assessor: Daniel Tom-Joe
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explain the needs and expectations of market segments for the hospitality industry
LO2 Explore the customer experience map to create hospitality business opportunities and optimise customer touchpoints
LO3 Apply the concepts of service excellence to a specific hospitality business setting
LO4 Compare a range of metrics available to monitor hospitality customer experiences and drive business objectives.
- Assessor: Eva Cseri
- Assessor: Md Iftekharul Islam
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explain the needs and expectations of market segments for the hospitality industry
LO2 Explore the customer experience map to create hospitality business opportunities and optimise customer touchpoints
LO3 Apply the concepts of service excellence to a specific hospitality business setting
LO4 Compare a range of metrics available to monitor hospitality customer experiences and drive business objectives.
- Assessor: Emmanuel Mensah Asiedu
- Assessor: Eva Cseri
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explain the needs and expectations of market segments for the hospitality industry
LO2 Explore the customer experience map to create hospitality business opportunities and optimise customer touchpoints
LO3 Apply the concepts of service excellence to a specific hospitality business setting
LO4 Compare a range of metrics available to monitor hospitality customer experiences and drive business objectives.
- Assessor: Emmanuel Mensah Asiedu
- Assessor: Eva Cseri
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends
LO2 Demonstrate professional food and beverage service standards in a real working environment
LO3 Compare the ways that different food and beverage operations use technology to improve operational efficiency
LO4 Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.
- Assessor: Eva Cseri
- Assessor: Milon Mahmud
- Assessor: Rosemond Sarpong
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends
LO2 Demonstrate professional food and beverage service standards in a real working environment
LO3 Compare the ways that different food and beverage operations use technology to improve operational efficiency
LO4 Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.
- Assessor: Eva Cseri
- Assessor: Milon Mahmud
- Assessor: Rosemond Sarpong
Learning Outcomes
By the end of this unit a student will be able to:
LO1 Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends
LO2 Demonstrate professional food and beverage service standards in a real working environment
LO3 Compare the ways that different food and beverage operations use technology to improve operational efficiency
LO4 Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.
- Assessor: Eva Cseri
- Assessor: Milon Mahmud
- Assessor: Rosemond Sarpong