Hospitality Business-Toolkit (HM3,HM4)

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.


Hospitality Business-Toolkit (HM1,HM2)

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.


Managing Accommodation Services (HM3,HM4)

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the types of accommodation services available within the hospitality industry

2.      Discuss the role of the Front Office department within accommodation services

3.      Assess the contribution of the Housekeeping department to providing effective accommodation services

4.      Explore the role facilities and security plays within accommodation services.


Managing Accommodation Services (HM1,HM2)

Learning Outcomes

By the end of this unit students will be able to:

1.      Explain the types of accommodation services available within the hospitality industry

2.      Discuss the role of the Front Office department within accommodation services

3.      Assess the contribution of the Housekeeping department to providing effective accommodation services

4.      Explore the role facilities and security plays within accommodation services.


Hospitality Marketing Essentials-HM3 & HM4

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.


Hospitality Marketing Essentials - HM1 & HM2

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.


Managing Food & Beverage Operations- HM3 & HM4

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.


Managing Food & Beverage Operations- HM1& HM2

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.


Managing Customer Experience-HM3 & HM4

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

Apply effective customer experience management within a service sector business to maximise customer engagement

Managing Customer Experience(HM1& HM2)

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

Apply effective customer experience management within a service sector business to maximise customer engagement