Hotel and Hospitality, University 1st Year (Level 4)

Food and Beverage Operations, Students will gain an understanding of the processes involved in food and beverage operations, including practical aspects of food and beverage production and service.

Food Safety and Hygiene, Students will understand the need to comply with regulations and effectively manage procedures for ensuring food safety.

Hospitality and Hotel Housekeeping, Students will understand the role of the housekeeping department within a hospitality setting. This unit will identify the importance of the housekeeping department and the impact it has on the hospitality operation.

Customer Service, Students will be able to understand the importance of a customer focused hospitality establishment in a competitive environment by carrying out research on customers’ requirements and expectations. Students will also gain skills to deliver excellent customer service and evaluate the benefits of exceeding customers’ expectations.

Front Office Operations, Students will understand the role of the front office department within a hospitality setting. This unit will identify the importance of the front office department and the impact it has on the overall hospitality operation.

Introduction to Finance, Students will understand the principles of costing within hospitality and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them.

Global Tourism and Hospitality, Students will understand the size and scope of the global tourism and hospitality industry. The unit examines the influences that affect it and the growth of its brands within international markets.

Marketing, Students will be able to understand the key principles of the marketing concept and relate the role of the marketing mix to the hospitality industry. Students will understand the marketing cycle and be able to devise a promotional campaign.

Employee Engagement, Students will understand the concept of employee engagement and the key components. Students will be able to assess how employee engagement can have an impact on the overall business performance by introducing specific strategies and practices.

Training and CPD, Students will be able to use different methods for identifying the need for training in a hospitality setting. Students will understand how individuals learn in different ways and the importance of selecting the most effective training method. Students will then be able to plan, design, deliver and evaluate the effectiveness of a training session or program. The students will also be introduced to the concept of Continuous Professional Development and the need and relevance for it in a hospitality setting.