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Higher National Diploma in Hospitality Management
Department of Hospitality and Tourism Studies

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Award   Higher National Diploma  HND Course Title   Hospitality Management
UCAS Code   078N Award Level   QCF 5
Start Dates   September and January Study Mode  Part-Time [3 years]
Awarding Body  Pearson BTEC
  1. Entry Requirements
  2. Course Overview
  3. Course Structure
  4. Course Content
  5. Progression
  6. Professional Recognition
  7. Fees
  8. Apply Online

Course Overview

BTEC Higher National Diploma in Hospitality Management is a specialist vocational programme, linked to professional body requirements and with a strong work related emphasis.

Hospitality is an exciting and challenging profession and this course provides you with solid knowledge of hospitality management preparing you for a career within this discipline.

The course combines hospitality and management subjects. You will explore key hospitality areas, such as customer services, food and beverages, rooms operations, facilities and sustainability. You will also study management functions within hospitality such as human resources, finance, marketing and entrepreneurship.

You will be taught through a combination of lectures, seminars and tutorials. Your studies will be supported by trips to trade exhibitions, career fairs and guest speakers from the industry. You will also develop your transferable skills such as critical analysis, project management, strategic planning and efficient business communication, to ensure that you have the awareness to succeed in the changing business world.

You will be assessed through individual and group projects, case studies, oral presentations, time-constrained and written assignments.

Entry Requirements

    If you are under 21 years of age at the start of the course, you must have at least one of the following:

    • At least one GCE A-level pass. In addition, you should have appropriate supporting passes at GCSE (including English and Maths at grade C or above) or Key Skills Level 2 qualifications in communication, IT and Application of Number or equivalent.
    • A Level 3 qualification such as: BTEC level 3 Diploma, National Diploma, Advanced GNVQ/NVQ, AVCE/VCE, Foundation Certificate in a relevant subject
    • Access to Higher Education in a relevant subject
    • Advanced Modern Apprenticeship with Level 3 qualifications in a relevant subject
    • Baccalaureate/International Baccalaureate
    • An equivalent foreign qualification
    • Any other level 3 qualification in a relevant subject

    If you are over 21 years of age, you may demonstrate a more varied profile of achievement that is likely to include relevant work experience and/or achievement of a range of professional qualifications in their work sector.

Progression

Pearson BTEC Higher National Diplomas are well-established and internationally recognised qualifications to offering graduates progression directly to employment. This course will prepare you for a range of careers in hospitality management.

On successful completion of your Higher National Diploma you can progress directly to a 1-year BA (Hons) degree top up.

Professional Recognition

Pearson BTEC qualifications are nationally and internationally recognised by employers and professional organisations.

The recognition of the BTEC Higher National Diploma (HND) is a way for students to prepare for jobs and careers in their chosen field through membership of relevant professional bodies.

Students and graduates may be offered exemptions by professional bodies from parts of their own qualifications in relation to membership. Exemptions will be available from various professional bodies in the fields of hospitality, management and marketing.

Course Structure

    To qualify for the Higher National Diploma in Hospitality Management students must complete a minimum of 240 credits.

    • A minimum of 125 credits must be at level 5

Year 1
UNIT CODEUNIT NAMEUNIT LEVELUNIT CREDIT
HNHM 101The Contemporary Hospitality Industry - 5515
HNHM 102Finance in the Hospitality Industry - 4415
HNHM 103Customer Service - 4415
HNHM 105Food and Beverage Operations Management - 4415
HNHM 106Rooms Division Operations Management - 4415
HNHM 107The Developing Manager - 5 515
HNHM 137The Travel and Tourism Sector - 4415
HNHM 138Sustainable Tourism Development - 5515


Year 2
UNIT CODEUNIT NAMEUNIT LEVELUNIT CREDIT
HNHM 104Research Project - 5520
HNHM 108Marketing in Hospitality - 4415
HNHM 109Human Resource Management for Service Industries - 5515
HNHM 112Hospitality Operations Management - 5515
HNHM 114Hospitality Contract and Event Management - 5515
HNHM 118Facilities Operations and Management - 4415
HNHM 121Small Business Enterprise - 5515
HNHM 141Personal and Professional Development - 5515

Tuition Fees

Tuition fees for Part-Time Programmes - 2013/2014

Study Programme Yearly Fees
UK/EU Students
Yearly Fees
International Students
Duration
Foundation Diploma £1,687.50 £2,493.00 2 years
Higher National Certificate
(excludes Engineering)
£2,730.00 £2,975.00 2 years
Higher National Diploma
(excludes Engineering)
£3,640.00 £3,967.00 3 years
Higher National Certificate
Engineering
£2,730.00 £3,300.00 2 years
Higher National Diploma
Engineering
£3,640.00 £4,400.00 3 years
Postgraduate Diploma £1,993.00 £2,820.00 2 years
Postgraduate Standard Diploma £2,360.00 £3,350.00 1 year
Top up degree programmes
New/Current Students
(excluding Enginneering)
£2,730.00 £2,975.00 2 years
Top up degree programmes
New/Current Students
Enginneering
£2,730.00 £3,300.00 2 years

Important Notes

  • The above tuition fees do not include textbooks, study materials or accommodation fees.
  • 5% discount is offered to self-paying students who settle the annual tuition fees in full before the start of the course. This discount applies only when the annual fee is £4000.00+.
  • Administrative charges of £100.00 or £150.00 apply to payments by installments (please refer to payment policy for details).
  • Additional fees per module apply to re-assessments and re-take modules.
  • A graduation fee of £200.00 will be charged to all students attending the Graduation Ceremony.Students who do not wish to attend their Graduation Ceremony will be charged £30
    £200 graduation certification fee, depending on the award and additional services requested (eg apostille, international postage, notary public certification, etc). These charges are due on the final year of study.

Home Students

To be classified as a home student for the purpose of tuition fee payment:
  • you must be a British or EU national
  • you must have resided in the European Union for three years prior to the start of your course
The three year residence rule also applies to you if you have:
  • an indefinite leave to remain in the UK visa
  • a spouse/partner/dependent visa
  • any other visa which permits you to remain and work in the UK without any restrictions

Online Application

Note: Before you apply, please make sure you have access to your email, prepared document scans (picture, passport, other supporting documents)

Please click here to proceed with Online Application (opens in new window)


The Contemporary Hospitality Industry - 5 [HNHM 101]

Unit type:Core

    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.

    Learners will explore the dynamic characteristics of hospitality, concentrating on current topical issues and future trends and developments, building a range of skills including research and the analysis of information, justification of ideas, evaluation and critical thinking.

    This unit introduces learners to the scope, scale and diversity of hospitality. It establishes a framework for the industry, using agreed definitions and the Standard Industrial Classification of the industries that encompass hospitality. Centres and their learners may reasonably wish to adopt a national perspective for this unit; however, it is also important for learners to consider local and international aspects to gain a comprehensive and balanced view.

    Learners are expected to be knowledgeable about particular businesses, their names, brands and the industries with which they are associated. Learners will examine different forms of business ownership and structure. This will create an opportunity to research contemporary issues and recent developments affecting the industry. It will also allow learners to analyse and evaluate breaking news and unexpected developments.

    Learners will investigate the nature and changing situation of hospitality staff. They will examine staff roles and responsibilities in a range of contexts and explore aspects of staff employment. The skills required to recognise and predict future trends and developments likely to affect hospitality operations and management will also be developed. The trends may have an internal industry focus or concentrate on external factors including legislation, political, technical, economic and environmental influences.

    Learners will gain an awareness of the organisations and professional bodies associated with the hospitality industry.


Finance in the Hospitality Industry - 4 [HNHM 102]

Unit type:Core

    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.

    Learners will gain understanding of the sources of funding and income generation for business and services industries. They will also understand business in terms of the elements of cost and how to analyse business performance by the application of ratios.

    Learners will have opportunities to investigate control systems, income generation and methods of measuring and analysing performance.

    On completion of the unit, learners will be able to evaluate business accounts and apply the concept of marginal costing.

    Learners must ensure that their evidence relates to the hospitality industry.


Customer Service - 4 [HNHM 103]

Unit type:Core

    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.

    This unit introduces learners to the principles and objectives of customer service, with a focus on business and services operations, for example hospitality, sports, and travel and tourism. The unit will help learners develop an understanding of the nature of a customer service culture and the principle of quality service in the business and services management environment.

    The units will help learners to appreciate how important information gathered from customers is and its relevance to improved delivery of services.

    Learners must ensure that their evidence relates to the hospitality industry.


Food and Beverage Operations Management - 4 [HNHM 105]

Unit type:Core

    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.

    This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players.

    Learners will develop understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications for different systems and businesses to inform system comparisons. Learners will study menu planning and recipes suitable for different industry contexts. They will also investigate the importance of financial processes including, purchasing options, costing of raw materials and commodities, and different selling price models.

    Learners will develop their understanding of the processes involved in planning and developing recipes and the factors that determine menu compilation for a variety of customer groups. Learning from this unit is demonstrated in the planning, implementation and evaluation of a food and beverages service for a hospitality event. Ultimately, learners will be able to transfer and apply their expertise to different food production and service situations within the hospitality industries.

    The effective use of planning, coordination and communication skills will be emphasised and developed to underpin the work of the unit. The ability to demonstrate learning, with confidence, in a food and beverage operation, is an important feature of this unit.


Rooms Division Operations Management - 4 [HNHM 106]

Unit type:Core

    This unit will provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operatLearners will be able to identify trends and technologies which impact on rooms division operations and effectively utilise a computerised operating system within the rooms division.ions.

    The unit examines the role of the rooms division within the management of a hospitality operation, the operational elements that comprise the rooms division and how these are deployed by management to maximise both occupancy and rooms revenue. Learners will gain understanding of the role of the front office as the ‘nerve centre’ of customer activity with network communication links within and to other departments. They will also gain understanding of the management of housekeeping services.

    Learners will be able to identify trends and technologies which impact on rooms division operations and effectively utilise a computerised operating system within the rooms division.


The Developing Manager - 5 [HNHM 107]

Unit type:Core

    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 focuses on learners’ personal development and their career in management. It explores a range of management behaviour principles and practices. Learners can then apply this knowledge to self-appraisal, examining their potential as a prospective manager.

    Using the knowledge developed throughout this qualification, learners will have the opportunity to actively demonstrate the roles and responsibilities of a manager in an appropriate context. This may be through part-time work, a work placement or simulation. This experience will enable them to consider how the unit and the programme can contribute to their career development.

    Learners must ensure that their evidence relates to the hospitality industry.


The Travel and Tourism Sector - 4 [HNHM 137]

Unit type:Specialist

    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.

    This unit will provide learners with an understanding of the global environment within which the travel and tourism sector operates. The unit examines the historical evolution of tourism, the current structure of the tourism sector, the external influences on tourism and the impact tourism has on host communities and the environment.

    Learners will also undertake an investigation of international and national policies and assess their influence on the tourism sector. The effects of political change on the sector’s operation will also be examined.


Sustainable Tourism Development - 5 [HNHM 138]

Unit type:Specialist

    The aim of this unit is for learners to gain understanding of the rationale and different approaches to tourism planning and development, sustainable tourism, current issues and impacts of tourism.

    This unit aims to increase learners’ awareness of the need to plan and manage tourism at all levels within an international, national, regional and local framework. Emphasis is placed on current trends in planning for tourism development in a range of destinations. The stages in the planning process are identified and learners will be encouraged to apply theoretical models to practical case studies and site visits.

    The principles and philosophy of sustainable development are introduced in this unit and learners will be required to show an in-depth understanding of issues such as carrying capacities, environmental impact and the guest–host relationships as they relate to current tourism initiatives, eg access, conservation, enclave tourism.


Research Project - 5 [HNHM 104]

Unit type:Core

    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.

    This unit is designed to allow learners to become confident in the use of research techniques and methods. It addresses the elements that make up formal research, including the proposal, a variety of methodologies, action planning, carrying out the research itself and presenting the findings. To complete the unit satisfactorily, learners must understand the theory that underpins formal research.

    The research itself is dependent on learners, the context of their area of learning, their focus of interest and the anticipated outcomes. The unit draws together a range of other areas of content within the programme of study to form a holistic piece of work that makes a positive contribution to learners’ area of interest. Learners should seek approval from their tutors before starting the study.


Marketing in Hospitality - 4 [HNHM 108]

Unit type:Specialist

    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.

    This unit introduces learners to the key concepts and functions of marketing as they apply to services industries, including hospitality, travel, tourism, sports, leisure and recreation. The unit will give learners knowledge and understanding of the key factors affecting marketing environments, and investigate the role of marketing in different sectors of relevant service industries.

    The unit focuses initially on the concepts of marketing, moving on to the functional and operational aspects of marketing as the unit progresses. Learners will investigate marketing in the context of one of today’s competitive service industries.


Human Resource Management for Service Industries - 5 [HNHM 109]

Unit type:Specialist

    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.

    This unit looks at the key elements in human resource management.

    Learners will investigate employment law and how it affects service industries businesses. They will also investigate the current state of employee relations in service industries.

    Learners will examine the practicalities of the recruitment and selection process in order to develop the skills required to effectively administer this human resources function.

    Learners will investigate training and development in service industries businesses to determine the contribution they make to an effective business.

    Learners must ensure that their evidence relates to the hospitality industry


Hospitality Operations Management - 5 [HNHM 112]

Unit type:Specialist

    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.

    This unit is designed to introduce learners to the management principles of hospitality operations. It is intended for learners who aspire towards a career in general hospitality management.

    Learners will focus on a wide range of operational and economic characteristics, including customer profiles and patterns of demand. This will lead to the consideration of product development and the opportunities and constraints that affect such development. Learners will also consider a range of pricing and profitability strategies, using ICT software to model different approaches.

    Finally, the unit develops learners’ understanding of the appraisal process in relation to hospitality operations management and how different aspects inter-relate with each other.


Hospitality Contract and Event Management - 5 [HNHM 114]

Unit type:Specialist

    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.

    The unit is designed to raise awareness of the diversity and complexity of the sector and the internal and external factors that influence its success. Learners will be given the opportunity to investigate these factors in the context of finances, sales and marketing, human resources, health, safety and hygiene and the provision of a quality product, that meets the needs of customers and the client.

    This unit will address the scope of strategic, operational and financial decisions which influence an operation’s success.


Facilities Operations and Management - 4 [HNHM 118]

Unit type:Specialist

    This unit will enable learners to gain understanding of the professional scope and practice of contemporary facilities management. Learners will use administrative systems and evaluate the effectiveness of facilities operations.

    This unit develops the essential skills and knowledge required to deliver facilities operations in a wide variety of contexts. These contexts include hospitality and leisure venues, public arts venues, tourist complexes, educational institutions (such as colleges, universities and halls of residence), hospitals and museums. These types of institutions are becoming increasingly dependent on facilities operations, in addition to the primary function of the organisation or venue.

    The unit focuses on the operational and administrative functions of the facilities role. Learners will address the broad responsibilities and duties of a facilities manager. They will consider the legal, health, safety and environmental obligations that fall within the remit of facilities operations and examine the various administrative systems that support them. Learners will also evaluate and review the quality and effectiveness of the facilities operation.

    Learners will adopt a critical and enquiring approach to the concepts and theories underpinning the practice of facilities operations and management. They will acquire a range of skills, enabling them to identify regulatory and related obligations that are appropriate to their environment.

    The unit will also develop learners’ skills in research, the formation of opinion, writing and presenting to groups, as well as seminar leadership and participation.


Small Business Enterprise - 5 [HNHM 121]

Unit type:Specialist

    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.

    The unit is primarily designed for learners who are interested in small business enterprises and looks at the development and expansion of such businesses. The unit draws together many of the topics covered in other units and allows learners to practise the business skills required in a small business.

    Learners must ensure that their evidence relates to the hospitality industry.


Personal and Professional Development - 5 [HNHM 141]

Unit type:Specialist

    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 is designed to enable learners to assess and develop a range of professional and personal skills in order to promote future personal and career development. It also aims to develop learners’ ability to organise, manage and practise a range of approaches to improve their performance as self-directed learners in preparation for work or further career development.

    Its emphasis is on the needs of the individual but within the context of how the development of self-management corresponds with effective team management in meeting objectives.

    Learners will be able to improve their learning, be involved with teamwork and be more capable of problem solving through the use of case studies, role play and real-life activities.


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