Diploma in Hospitality Management QCF Level 4

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The Level 4 Diploma in Hospitality Management aims to provide students with a broad understanding of the operational aspects of the international hospitality industry and a knowledge of the underlying principles involved.

This is a substantive management programme, typically delivered over a nine month period in the case of full-time students. CTH Level 4 courses combine practical career-based elements with a number of essential underpinning management disciplines that will be invaluable as the individual’s career progresses. The course is therefore an ideal preparation for immediate employment in the sector.

Alternatively students may use it as a pathway to advanced study, typically progressing on to the CTH Level 5 Diploma. Since the Level 4 Diploma is designed to be broadly equivalent to that of the first year of a bachelor’s degree, students may use the qualification to apply for credit entry to a number of bachelor degree programmes at selected universities worldwide.

This management programme comprises 7 mandatory units totalling 145 credits. Minimum guided learning hours are 835 and assessment is by a combination of closed book written 2.5 hour examination or assignment/work assessment.

Students can achieve the guided learning hours in combination of face to face classroom interactions, attending seminars, visits to hotels, self-study and group study as well as research work.

Admission requirements

Students must have completed secondary education at AS level with a minimum age of 17 years and have the following English proficiency: Minimum English IELTS 5.5 or an approved equivalent.

Students who do not satisfy the English language requirement may choose to combine this programme with CTH’s Certificate in English for Hospitality & Tourism (Levels 1 & 2).

Syllabus Overview

Candidates must achieve all 7 Mandatory units, providing 145 credits.
i.e. a total of 145 credits, of which 55 credits are at level 3 and 90 credits are at level 4

Min credit (Mandatory units): 145

Min GLH for qualification: 835

Max credit (Mandatory units): 145

Max GLH for qualification: 835

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Syllabus Overview

Mandatory Units

Unit no. Unit title L CV GLH Ofqual no.
RDO Rooms division operations 3 20 140 L/504/4389
This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
Assessment: Assignment
RDS Rooms division supervision 4 25 125 K/504/4416
This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
Assessment: Work-based or Assignment
FBO Food and beverage operations 3 20 140 F/504/4390
This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
Assessment: Assignment
FBS Food and beverage supervision 4 25 125 M/504/4417
This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.
Assessment: Work-based or Assignment
EFTH Essentials of finance in tourism and hospitality 3 15 105 Y/504/4332
This unit aims to introduce learners to the essentials of finance in tourism and hospitality. Learners will understand the key principles for controlling finance, how to interpret financial statements and the use of IT to support financial management in the tourism and hospitality industry.
Assessment: Examination
CSMTH Customer service management in tourism and hospitality 4 20 100 R/504/4412
This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
Assessment: Work-based or Assignment
GTH Global tourism and hospitality 4 20 100 H/504/4415
This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.
Assessment: Assignment
TOTAL 145 835