Pearson Btec Level 5 Hnd Diploma In Hospitality Management

Course details

The Edexcel BTEC Level 5 HND Diploma in Hospitality Management provides opportunities for learners to apply their knowledge and practical skills in the workplace. The qualification prepares learners for employment in the hospitality sector and will be suitable for learners who have already decided that they wish to enter this area of work. Some adult learners may wish to make the commitment required by this qualification in order to enter a specialist area of employment in hospitality or progress into higher education. Progression from this qualification may well be into or within employment in the hospitality sector. Alternatively, learners may progress to degree or other higher-education studies in the hospitality sector or a related industry.

More about PEARSON BTEC LEVEL 5 HND DIPLOMA IN HOSPITALITY MANAGEMENT

Awarded by:

Pearson Education

Type of award: 

PEARSON BTEC LEVEL 5 HND DIPLOMA IN BUSINESS

Award Criteria:

Pass all 32 assignments with Pass, Merit or Distinction

Attain minimum overall attendance of 90% (International Students) and minimum overall attendance of 75% (Local Students) for the entire course.

• Assessment Methods: Assignment Based (16 modules X 2 assignments per module)
• Mode of Delivery: Face to Face (Classroom Style)

  Minimum Entry Requirement:

Local Students

• At least 1 GCE 'A' Levels pass or
• 3 GCE 'O' Levels passes including English, or
• 5 GCE 'N' Levels passes including English, or
• ITE COS, NTC 2, NITEC Holders or
• Certificates and Diplomas issued by international examination bodies like LCCI, ABE etc.
• Working adults with at least 2 years of relevant working experiences
• Applicants who do not meet the above requirements will be assessed on a case-by-case basis
• English Language Proficiency: At least a C6 in English Language at GCE 'O' Levels or
• Grade D or 5 in GCE 'N' Levels or
• Completed an English-based course of study or
• Passed Portman English placement test

International Students

• Must be at least 18 years old at point of application
• Successfully completed at least 10 years of formal education in their home country
• Certificates and Diplomas issued by international examination bodies like LCCI, ABE etc.
• Applicants who do not meet the above requirements may will be assessed on a case-by-case basis
• English Language Proficiency: IELTS 5.5/TOEFL 525 or
• Passed Portman English placement test
• Students who fail our English placement test can sign up for our preparatory course for IELTS (an English Language programme) to improve their English Language Proficiency before applying with us to study the Pearson BTEC Level 5 HND Diploma courses

UNIT TITLE

• The Contemporary Hospitality Industry
• Finance in the Hospitality Industry
• Customer Service
• Research Project
• Food and Beverage Operations Management
• Rooms pision Operations Management
• The Developing Manager
• Marketing in Hospitality
• Human Resource Managment for Service Industries
• Work-based Experience
• Hospitality Operations Management
• Conference and Banqueting Management
• Hospitality Contract and Event Management
• Business Health Check
• Small Business Enterprise
• World Food        

The BTEC Higher Nationals in Hospitality have been developed to focus on:

• Providing education and training for a range of management careers in hospitality, licensed retail, food and beverage or leisure and tourism sectors; for example food and beverage manager, front of house manager or events manager
• Providing opportunities for hospitality managers to follow specialised areas of study directly relevant to inpidual vocations and professions within the hospitality industry, including study within the licensed trade, leisure and/or tourism sectors, or specialist culinary arts, leading to a nationally-recognised Level 5 vocationally-specific qualification
• Providing opportunities for full-time learners to gain a nationally-recognised vocationally specific qualification to enter employment in hospitality management or progress to higher education, vocational qualifications such as a full-time degree in hospitality management or related areas such as business management or leisure and tourism management
• Developing the knowledge, understanding and skills of learners in the field of hospitality management in a range of fields, including those suggested above
• Providing opportunities for learners to focus on the development of higher-level skills in a hospitality management context, including investigatory and research skills focusing on management issues within the context of hospitality, leisure or tourism
• Providing opportunities for learners to develop a range of skills and techniques and attributes essential for successful performance in working life within the hospitality industry.
• This qualification meets the needs of the above rationale by:
• Developing a range of knowledge and understanding, skills and techniques, personal qualities and attributes essential for successful performance in working life
• Developing the inpidual’s ability to make an immediate contribution to employment in the hospitality management industry, through effective use and combination of the knowledge and skills gained in different parts of the programme
• Providing opportunities for specialist study relevant to inpidual vocations and contexts
• Enabling progression to an undergraduate degree or further professional qualification in hospitality management or a related area
• Providing flexibility, knowledge, skills and motivation as a basis for future studies and career development in hospitality management.

Higher-level Skills

Learners studying for BTEC Higher Nationals in Hospitality Management will be expected to develop the following  skills and learning style during the programme of study:

• analysing, synthesising and summarising information about research and investigations into hospitality management issues critically, such as the findings of Unit 7: Industry Experience
• the ability to read and use appropriate literature, such as reports on the human resource challenges facing the hospitality industry or executive summaries from the annual Chefs Conference, with critical understanding
• the ability to think independently and solve problems, for example about issues such as the contemporary hospitality industry
• the ability to take responsibility for their own learning and recognise their own learning style, reflected in Unit 2: The Developing Manager
• obtaining and integrating several lines of subject-specific evidence to formulate and test hypotheses, for example through Unit 7: Industry Experience or Unit 26: Research Project
• applying subject knowledge and understanding to address familiar and unfamiliar problems, through research into the problems and issues facing commercial hospitality organisations or the wider aspects of the contemporary hospitality industry
• recognising the moral and ethical issues of enquiry into hospitality management and appreciating the need for ethical standards and professional codes of conduct, particularly in Unit 1: The Contemporary Hospitality Industry, Unit 2: The Developing Manager and Unit 26: Research Report
• designing, planning, conducting and reporting on investigations, for example the outcomes of Unit 7: Industry Experience or Unit 26: Research Project.