Pearson BTEC Level 5 HND Diploma in Hospitality Management (Teach out)

The Higher National Diploma is designed to provide an educational foundation for a range of careers in hospitality.


Beacon International College is a BTEC Approved Centre for the above programme.

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The Pearson BTEC Higher National Diploma Level 5 in Hospitality Management 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
  • To Provide flexibility, knowledge, skills and motivation as a basis for future studies and career development in hospitality management.
Course Syllabus/Content

The Higher National Diploma course comprises of sixteen (16) subject units of study. The sixteen (16) units are determined by the college from the following list:

Mandatory Coure Units

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.

Customer Service

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.

Research Project

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.

Work-based Experience *

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.

Specialist Units – choose units with a total credit value of 115 credits

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.

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.

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.

Employability Skills

This unit provides learners with the opportunity to acquire honed employability skills required for effective employment.

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.

Tourist Destinations

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.

Quality Management in Business

This aim of this unit is to enable learners to understand the concept of quality and quality management and define it in the context of business and service operations

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.

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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

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Course Information

Teacher-Student Ratio

Beacon maintains a maximum teacher-student ratio as follows:

Tutorial – 1:40

Lecture – 1:72


To be awarded the Pearson BTEC Level 5 HND Diploma in Hospitality Management, the student must meet the criteria below:

The Pearson BTEC Level 5 HND Diploma in Hospitality Management is a 240-credit qualification that consists three mandatory core units plus specialist units that provide for a combined total of 240 credits. The rules for combination for this qualification are as specified as follows:

  1. Qualification credit value: a minimum of 240 credits.
  2. Minimum credit to be achieved at the level of the qualification (level 5): 125 credits.
  3. Mandatory core unit credit: 125 credits.
  4. Specialist unit credit: 115 credits.

Course Schedule

This Pearson BTEC Level 5 HND Diploma in Hospitality ManagementAward takes approximately 960 hours excluding the development and implementation of coursework.

Total Duration:18 months (full-time),30 months (part-time)
Total Course Hours:960 hours

Entry Requirements

  • Diploma
  • China Senior Secondary Year 3
  • SMU 3
  • GCE ‘A’ levels – at least two (2) Grade E
  • ITE Higher NITEC 2.5
  • STPM – 2 passes
  • Vietnam Grade 12
  • Any other equivalent qualification
  • Applicants with foreign qualifications equivalent to the above may be admitted provided they are proficient in the English Language, and possess

    1. IELTS 5.5 or equivalent qualifications OR
    2. a Pass in English Placement Test determined by the college.

    *Those without IELTS 5.5 are required to attend an English Course at a fee.

    The Pearson BTEC Higher National qualifications are accredited on the QCF for learners aged 18 and above.

    More mature learners may present a more varied profile of achievement that is likely to include extensive work experience of paid and/or unpaid employment and/or achievement of a range of professional qualifications in their work sector.

Course details


The course is modular in nature, the units may be delivered in any sequence.

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 organised by the school to encourage experiential learning.


In-course assessments will be conducted only. In-course assessments may include quizzes, class tests, class participation in question and answer sessions, oral presentation, project, subject assignments including assignment reports and demonstrations where relevant, valid and appropriate

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