Pearson BTEC Level 5 HND Diploma in Hospitality Management
Pearson BTEC Level 5 HND Diploma in Hospitality Management - Introduction
The Higher National Diploma is designed to meet the following aims:
- To develop a range of knowledge and understanding, skills and techniques, personal qualities and attributes essential for successful performance in working life;
- To develop the individual’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
- To provide opportunities for specialist study relevant to individual vocations and contexts enable students to make an immediate contribution in employment;
- To enable progression to an undergraduate degree or further professional qualification in hospitality management or a related area
The Higher National Diploma course comprises 16 subject units of study to be taught in 4 semesters.
The subject units are as follows:
The Contemporary Hospitality Industry
This unit will enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.
Finance in the Hospitality Industry
This unit will enable learners to develop practical understanding of the accounting techniques used to control costs and profits, and to support managers in making effective short-term decisions.
This unit enables learners to gain understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service.
To develop learners’ skills of independent enquiry and critical analysis by undertaking a sustained research investigation of direct relevance to their Higher Education programme and professional development.
Food and Beverage Operations Management
This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills.
Rooms Division Operations Management
This unit will provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations.
The Developing Manager
This unit enables learners to gain understanding of behaviour management principles and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career development plan.
This unit aims to enable learners to experience the scope and depth of learning which may take place in a work-based context by planning, monitoring and evaluating the work experience.
Marketing in Hospitality
This unit enables learners to understand the concepts of marketing, the role of the marketing mix, the marketing cycle, and gain skills in using the promotional mix.
Human Resource Management for Service Industries
This unit enables learners to gain understanding of human resource management, employee relations and employment law, recruitment and selection, and training and development in service industries.
Hospitality Operations Management
This unit enables learners to gain understanding of the operational and economic characteristics, product development, pricing and profitability concepts and gain skills to analyse and improve operational performance in hospitality.
Conference and Banqueting Management
This unit will enable learners to gain an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.
Hospitality Contract and Event Management
This unit will enable learners to gain understanding of contract and event management in the hospitality industry, including the diversity of the services and products, and factors that optimise business performance.
Small Business Enterprise
This unit enables learners to gain understanding of performance and impact and management of change in small business enterprises and gain skills to improve management and performance and revise business objectives and plans.
Cellar and Bar Operations Management
This unit will enable learners to gain understanding of the practical aspects of cellar and bar operations management that are fundamental to the licensed retail trade.
Menu Planning and Product Development
This unit will enable learners to understand menu planning and related product development as strategic business processes, and acquire skills in effective implementation of new products and services.
Planning and Managing Food Production and Beverage Service
This unit will enable learners to gain understanding of the dynamic environment of food and beverage delivery systems and develop skills in producing and analysing food and beverage preparation plans.
The Travel and Tourism Sector
This unit enables learners to gain understanding of the travel and tourism sector, the influence of government, the effects of supply and demand, and the impacts of tourism.
The aim of this unit is to enable learners to gain understanding of UK and worldwide destinations, their cultural, social and physical features, their characteristics and issues affecting their popularity.
Personal and Professional Development
This unit aims to help the learner become an effective and confident self-directed employee. This helps the learner become confident in managing own personal and professional skills to achieve personal and career goals.
This unit provides learners with the opportunity to acquire honed employability skills required for effective employment.
The course is mainly conducted in the classroom via face-to-face learning which encourages student-teacher interaction. Students are encouraged to attend field trips and bazaars organised by the school to encourage experiential learning.
This course is assessed by outcome-based coursework which involves doing a report, presentation or project work.
Entry Requirements for Pearson BTEC Level 5 HND Diploma in Hospitality Management
- China Senior Secondary Year 3 AND IELTS 5.5 *
- SMU 3 AND IELTS 5.5 *
- GCE ‘A' levels - 2 passes
- ITE Higher NITEC 2.5
- STPM - 2 passes
- Vietnam Grade 12 AND IELTS 5.5 *
- Any other equivalent qualifications
*Those without IELTS 5.5 are required to attend an English Course at a fee.
Candidates who successfully complete all 16 units of this programme will be given the internationally recognised Pearson BTEC Level 5 HND Diploma in Hospitality Management in Singapore, awarded by Pearson International (UK).
This Pearson BTEC Level 5 HND Diploma in Hospitality Management Award takes approximately 960 hours excluding the development and implementation of coursework.
- 3 - 4 units per semester
- Recommended Duration : 1½ years (Fast Track)
- Recommended Duration : 2 years (Normal Track)
- 2 units per semester
- Recommended Duration : 2 years 6 months
|Class size:||Maximum 25 pax per class for practical and tutorial lessons|
|Maximum 35 pax for lecture|
Upon completion of the course, the students will be expected to develop the following skills:
- analysing, synthesising and summarising information about research and investigations into hospitality management issues critically;
- 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;
- obtaining and integrating several lines of subject-specific evidence to formulate and test hypotheses;
- 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; designing, planning, conducting and reporting on investigations