What you will learn
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Level 4, Unit 1: Food and beverage operations
This first module introduces you to the processes involved in food and beverage operations, including practical aspects of production and service.
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Level 4, Unit 2: Food safety and hygiene
You will gain an understanding of the various regulations that need to be met when it comes to food hygiene and the procedures to follow in order to maintain a safe practice.
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Level 4, Unit 3: Hospitality and hotel housekeeping
In this module, you’ll learn the important role housekeeping teams play in maintaining standards in hospitality operations.
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Level 4, Unit 4: Customer service
This module introduces you to the skills required for delivering outstanding customer service and why a customer-focused hospitality establishment matters in a competitive business environment. You’ll also learn how to evaluate the benefits of exceeding customer expectations.
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Level 4, Unit 5: Front office operations
Here, you’ll understand the importance of the front office department and the impact that it has on the overall operation of the business.
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Level 4, Unit 6: Accounting and cost control
You’ll identify and understand the principles of costing within a hospitality setting and how accounting techniques can be used to analyse the information provided by financial statements.
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Level 4, Unit 7: Global tourism and hospitality
This module examines the size and scope of the global tourism industry. You’ll also learn about the influence this sector has on today’s world.
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Level 4, Unit 8: Marketing
You’ll learn how the key principles of marketing apply to a hospitality setting and the role of the marketing mix to the hospitality industry. This module also presents an opportunity to devise a promotional campaign.
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Level 4, Unit 9 - Employee engagement
You’ll learn the importance of employee engagement and the key concepts associated with it. This module will also uncover how maintaining employee engagement leads to improved business performance.
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Level 4, Unit 10 - Training and CPD
Here, you’ll be introduced to the various methods used for identifying the training requirements for staff working in hospitality. You’ll understand how individuals learn and the need for devising the right teaching methods. From here, you’ll be able to design, deliver and evaluate the effectiveness of a training session or programme.
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Level 5, Unit 1: Food and beverage supply chain management
This module aims to enhance your understanding of supply chain systems and procedures, and how organisations use these to procure, produce and prepare food and beverages domestically and globally. You’ll also demonstrate why supply chain management is essential for efficient operation and how the principles of effective management can present a competitive edge.
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Level 5, Unit 2: Quality management
You’ll identify the role of managing quality within hospitality. You’ll develop understanding further by evaluating and implementing a quality management system.
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Level 5, Unit 3: Events and conference management
This module explores the the operational issues involved in the successful running of events and the considerations to take in planning and execution.
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Level 5, Unit 4: Customer relations management
You will be introduced to the importance of customer relationship management (CRM) within the hospitality industry, recognising processes and how to ensure their effectiveness.
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Level 5, Unit 5: Managing people
This module will allow you to gain an understanding of the key principles associated with management behaviour and introduced you to the various management styles, roles, responsibilities, characteristics and skills that managers possess. You’ll also learn more about the effectiveness of an organisation’s structure, based on culture and design.
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Level 5, Unit 6: Current issues in HRM
This module presents an opportunity to understand the principles of human resource management and how they are applied to a hospitality setting. You’ll also understand the various legislation involved in successful HRM and the function of a HR team.
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Level 5, Unit 7: Revenue management
You will understand the key elements of revenue management and the effects this has on factors such as hotel room pricing. You’ll also learn about yield management principles and how to create a robust overbooking policy.
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Level 5, Unit 8: Corporate social responsibility
This module examines the need for hospitality organisations to implement practices and procedures that enable them to act in a sustainable manner. You’ll also learn the key elements of good CSR and sustainable development within the context of hospitality.
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Level 5, Unit 9: Contemporary issues
This unit will outline why hospitality needs to operate flexibly and ready to adapt to rapidly changing customer demands and the challenges of the sector itself.
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Level 5, Unit 10: Business planning
In this final module, you’ll understand how to create a business plan for a hotel or hospitality organisation. You’ll also learn how to evaluate the business’s position within the market and identify areas for growth and performance evaluation.
Awarding Body
Qualifi is a leading 21st century Awarding Organisation founded to meet the developing education and training needs of learners and employers from the UK and around the globe serving the needs of learners and employers in the UK and worldwide every year.
This online course also carries up to 240 UCAS credits, which are used as part of university applications.
Course Outcome
By completing this combined Level 4 and 5 combined diploma in hotel & hospitality, you’ll be awarded a Ofqual-recognised qualification which you can use to top up a Bachelor’s degree at one of the UK’s top universities.
How is this course assessed or examined?
This course is made up of 10 modules and four written assignments at each level. The written assignments are around 2 000 – 3 000 words in length with assignment feedback provided.
Entry requirements
To enrol on the Level 4 course, you must be at least 18 years of age and have a full secondary education. Before enrolling in level 5, you must complete level 4.
