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  3. BTEC HND In Hospitality Management (Gants Hill)
  4. September 2017

September 2017

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Business Health Check-HM19 & HM20

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 2017
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Business Health Check-HM 17 & HM18

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 2017
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Conference and Banqueting Management- HM17 & HM18

earning 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 2017
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Conference and Banqueting Management- HM19 & HM20

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 2017
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Research Project-HM19 & HM20

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 2017
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Research Project-HM17 & HM18

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 2017
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Food Safety Management - HM19, HM20

September 2017
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Food Safety Management - HM17, HM18

September 2017
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Menu Planning and Product Development - HM19, HM20

September 2017
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Menu Planning and Product Development - HM17, HM18

September 2017
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Human Resource Management for Service Industries (HM19+HM20)

Unit 9: Human Resource Management for Service Industries


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


September 2017
Hakeem Kazeem
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Human Resource Management for Service Industries (HM17+HM18)

Unit 9: Human Resource Management for Service Industries


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


September 2017
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Tour Operations Management (HM17+HM18)

Unit 40: Tour Operations Management
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



September 2017
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Tour Operations Management (HM 19+ HM20)

Unit 40: Tour Operations Management
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



September 2017
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Hospitality Operations Management (HM 19+ HM20)

Unit 12: Hospitality Operations Management
1. Understand the operational and economic characteristics of hospitality operations 2

2. Understand product development within hospitality environments

3. Understand pricing and profitability concepts within hospitality operations

4. Be able to use appraisal techniques to analyse and improve operational performance 


September 2017
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Hospitality Operations Management (HM 17+ HM18)

Unit 12: Hospitality Operations Management
1. Understand the operational and economic characteristics of hospitality operations 2

2. Understand product development within hospitality environments

3. Understand pricing and profitability concepts within hospitality operations

4. Be able to use appraisal techniques to analyse and improve operational performance 


September 2017
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Marketing in Hospitality -HM19 & HM20

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 2017
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Marketing in Hospitality - HM17 & HM18

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 2017
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Facilities Operations Management- HM19 & HM20

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 2017
Ismet MorshedAnthony OyekanmiNilima Jahan Zumur
Teachers
  • Ismet MorshedIsmet Morshed
  • Anthony OyekanmiAnthony Oyekanmi
  • Nilima Jahan ZumurNilima Jahan Zumur
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Facilities Operations Management-HM17 & HM18

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 2017
Bruce A J McLauchlan FRSPHIsmet MorshedAnthony Oyekanmi
Teachers
  • Bruce A J McLauchlan FRSPHBruce A J McLauchlan FRSPH
  • Ismet MorshedIsmet Morshed
  • Anthony OyekanmiAnthony Oyekanmi
  • Nilima Jahan ZumurNilima Jahan Zumur
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The Contemporary Hospitality Industry-HM19 & HM 20

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 2017
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The Contemporary Hospitality Industry-HM17+ HM18

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 2017
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Rooms Division Operations Management - HM19

September 2017
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Rooms Division Operations Management - HM17, HM18, HM 20

September 2017
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The Developing Manager HM19

September 2017
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The Developing Manager HM 17,HM18, HM 20

September 2017
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Customer Service (HM19)

Unit 3: Customer Service
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 2017
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Customer Service (HM17)

Unit 3: Customer Service
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 2017
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Customer Service (HM18,20)

Unit 3: Customer Service
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 2017
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Finance in the Hospitality Industry (HM17,18,19,20)

Unit 2: Finance in Hospitality Industry
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 2017
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