Course Overview

Explores current trends and developments in the industry and the changing role of hospitality staff in different settings.  You’ll gain insight into everything from business and finance responsibilities to specific skills such as food and beverage management, house-keeping and accommodation, to managing events.  Focuses on promoting top class front-of-house customer service skills. 

Pre-requisites

You must be aged over 16 and have at least GCSE standard D-G or hold an NVQ at level 1, or a GNVQ Foundation Certificate in a relevant area to access this course.  Although not mandatory, some experience in this sector would be beneficial.

Qualification

BTEC Level 3 Advanced Certificate in Hospitality Management

Support and benefits

• Gain a nationally recognised qualification
• Access to a dedicated tutor and student advisors to guide you through your studies
• Complimentary textbook: ‘Food and Drink Service’
• Comprehensive bibliographies and other resources supplied with course materials
  

Key topics

• The Hospitality Industry in Context

Examine the current structure of the hospitality industry, and analyse recent developments. Consider the contribution of the hospitality industry to national and European economies. Explore opportunities for employment and career progression.

• Service and Sales in Hospitality Management

Examine the skills and management practices needed for the delivery of quality customer service. Explore the field of marketing and consider ways in which sales can be maximised.

• Reception and Accommodation Management

Gain the skills and knowledge required to provide effective reception management and effective accommodation management. Explore legal and statutory requirements relevant to the provision of reception and accommodation services.

• Food and Beverage Management

Explore the staff required to deliver food and beverage services. Examine relevant legal and statutory requirements. Study menu planning and presentation. Consider the methods used in purchasing and storing products.

• Business and Finance

Explore double-entry bookkeeping, books of accounts and final accounts. Examine Visitors’ Tabular Ledgers.

• Human Resources Management

Consider how Human Resources Management fits into the overall structure of hospitality organisations. Gain the skills required to select and recruit employees. Consider staff development and welfare. Understand legislation relevant to employment.

• Hospitality Operations

Explore the responsibilities of a hospitality manager. Gain the skills to plan, organise and direct hospitality operations. Understand the legal requirements in the provision of hospitality services.

Course Code

N34

Hours of study

12 months / 190 hours

Technical requirements and fees

Edexcel registration fees of £69.10 are additional to your course fees.

Outline

You’ll complete seven assessments during your course (one assessment per module). These assessments can be submitted to ICS online via the Student Community, or they can be posted to ICS. It is recommended that you submit your assessments online as you will receive your results more quickly this way.

Assessment Breakdown

• Assessment 1: 11 short answer questions
• Assessment 2: 20 short answer questions
• Assessment 3: 18 short answer questions
• Assessment 4: 22 short answer questions
• Assessment 5: 8 short answer questions and 4 accountancy-based questions
• Assessment 6: 14 short answer questions and 1 multiple choice question
• Assessment 7: 10 short answer questions

Notes

Short answer questions normally require you to write around a paragraph, but some questions require lengthier answers.

Each multiple choice question comes with four potential answers. Only one of these answers is correct; the other three are wrong. You must identify the correct answer.