Level 5 Higher Diploma in Hospitality Management

Aims

The Higher Diploma in Hospitality Management (QCF) have been developed to focus on:

• providing education and training for a range of supervisory-management careers in the hospitality industry
• providing opportunities for those already in employment in the hospitality industry to follow a programme of study directly relevant to individual vocations and professions within the hospitality industry, leading to a nationally-recognised level 5 vocationallyspecific qualification
• providing opportunities for full-time learners to gain a nationally-recognised, vocationally-specific qualification to enter employment in hospitality management or progress to higher education vocational qualifications such as a full-time degree in hospitality management or related area
• providing opportunities for learners to develop a range of skills, techniques and attributes essential for successful performance in working life.

Overall Programme Outcomes

On completion of this programme, learners will be able to:

After completing the course the student will be able to:

• develop in-depth knowledge and develop skills in the fields of different areas of hospitality management.
• analyse, synthesise and summarise information on hospitality management critically
• Apply subject knowledge and understanding to address familiar and unfamiliar problems relating to operating and managing in a hospitality industry environment.
• Acquire a strong foundation in knowledge and skills to enable progression to the final year of an undergraduate degree in Hospitality Management

Assessments

Assessments are based wholly on course work and assignments submitted by learners

Entry Requirement

• Completion of a level 4 qualification or equivalent.
• Applicants may be admitted on evidence to show they are able to fulfill and benefit from the objectives of the programme and achieve the standards required via APL or APEL.

Programme Structure

The Level 5 Higher Diploma in Hospitality Management accrues 120 credits over 8 modules.  Each module carries 15 credits and are in:

• Module 1- Finance in the Hospitality Industry
• Module 2 –Food and Beverage Operations Management
• Module 3 – Hospitality Marketing
• Module 4 – Leading and Managing in Hospitality Organisations
• Module 5 – Legal Aspects of Hospitality Operations
• Module 6- Developing Hospitality Teams
• Module 7 – Managing Sales in Hospitality Industry
• Module 8 – Managing People

Module 1: Finance in the Hospitality Industry

On successful completion of this module, students will be able to:

• identify and analyse various sources of funding and income generation for business and services industries
• understand business operations in terms of the elements of cost
• interpret and evaluate business accounts and note their implications for the business entity
• analyse business performance by the application of financial  ratios
• apply the concept of marginal costing.

Module content includes:

1. Sources of funding and income generation for business and services industries

• Funding: sources e.g. retained profits, loans, banks, investors, small business schemes, franchise, hire purchase, sponsorship, lease schemes, creditors, debt factoring
• Income generation: methods e.g. sales, commission, sub-letting, sponsorship, grants, tracking mechanisms

2. Business operations in terms of the elements of cost

• Elements of cost: sales; materials; consumables; labour; overheads; capital; gross and net profits; discount costing
• Selling prices: product and service costing; formula to achieve a specific gross profit percentage; differential gross/net profit margins; marginal costing; effect of competition; freelance; commission; peak/off-peak trading
• Control of stock and cash: methods eg storage, purchasing, cash, security, reconciliation, stock-taking
• Taxation: income tax; Value Added Tax (VAT); corporation tax; schedules; rates; personal/capital allowances; post-tax profits, implications

3. Interpret and evaluate business accounts

• Trial balance: source; structure e.g. summary of accounts from sales, purchase and nominal ledgers
• Final accounts: types e.g. sole trader, partnerships, limited company, trading account, profit and loss account, balance sheet, adjustments for depreciation, accruals, prepayments, bad debt provision; format e.g. vertical, double-entry, appropriation account; assets/liabilities e.g. capital, fixed, current, notes to accounts
• Profit and cash budgets: purpose; types eg profit, cash flow, operating, master; variance analysis to include sales (volume and average spend), cost variances (raw material, labour, overhead), profit variances (gross and net)

4. Analyse business performance by the application of financial ratios

• Sales profitability ratios: gross and net profit; Return On Capital Employed (ROCE)
• Liquidity ratios: current; acid test
• Efficiency ratios: debtors and creditors payment periods; stock turnover
• Financial ratios: interest earned; gearing

5. Apply the concept of marginal costing

• Costs categorisation and contribution: fixed and variable costs; contribution calculation eg product/customers, cost/profit/volume relationship
• Application: break-even; profit/loss potentials; setting selling price and discounting

Module 2 – Food and Beverage Operations Management

Upon completion of this module, learners will be able to:

• understand different food and beverage production and service systems
• understand the financial controls used in food and beverage operations
• devise menus for hospitality events
• provide food and beverage services for hospitality events.

Module content includes:

1. Understand different food and beverage production and service systems

• Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze
• Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems
• Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value
• Cost implications: system costs; equipment; staff; products
• Staffing implications: system skills and de-skilling; job specifications; training; levels of output
• Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering

2. Understand the financial processes used in food and beverage operations

• Financial statements: dish costing sheets; cost statements; operating statements; variance analysis; sales records
• Costs and pricing: dishes; menus; beverage lists; sales mix; net and gross profit; fixed, variable, direct, indirect cost; cost elements; VAT; discounting
• Purchasing process: requisition of equipment and supplies; purchasing options; purchase specifications; receipt; invoicing; storage of equipment and supplies

3. Devise menus for hospitality events

• Menu and recipe considerations: cookery styles; types of menus; balance; dietary needs; allergy considerations; ethnic influences; social trends and fashions; nutritional content
• Dish recipes: using fresh foods; prepared foods and levels of processing; combination of prepared and fresh foods; dish specifications; standard recipes
• Factors affecting menu compilation and dish selection: taste; colour; texture; temperature; appearance; seasonal and local produce; complementary or contrasting foods; food and drink matching
• Beverages: alcoholic; non-alcoholic; sources; selection; availability; storage; legislation

4. Provide food and beverage services for hospitality events

• Planning: type of menu; style of service; timescale; customer requirements
• Cost control: staffing; materials; overheads; achieving target profits; budget restrictions
• Quality standards: production and service planning; food and beverage preparation; cooking and presentation; food and beverage service levels; setting and maintaining standards
• Health, safety and security of the working environment: procedures; monitoring; setting and maintaining hygiene practices
• Evaluation factors: planning; organisation; management objectives; implementation; quality; customer satisfaction; cost effectiveness

Module 3 – Hospitality Marketing

Upon completion of this module, learners will be able to:

• understand how customer needs can be identified and met
• understand and analyse the characteristics of hospitality markets
• demonstrate ability to undertake market analysis and how to implement a market analysis
• report market research findings to inform managerial decisions.

Module content includes:

1. Understand how customer needs can be identified and met

• Market at work: Demand and Supply forces
• Market structures: Types and implications
• Customers: Perceptions and needs

2. Understand and analyse the characteristics of hospitality markets

• Issues and trends in the hospitality market
• Product / service offering
• Service characteristics linked to customer requirements
• Exploring services management

3. Demonstrate ability to undertake market analysis and how to implement a market analysis

• Price elasticity of demand/ consumer buying behaviour
• Macroeconomics policies and impact on the market
• Globalisation of the service industry

4. Report market research findings to inform managerial decisions.

• Sources and methods of market research
• Communication findings through various ways
• Interpreting results for managerial decision making

Module 4 – Leading and Managing in Hospitality Organisations

Upon completion of this unit, learners will be able to:

• understand the difference between leading and managing teams
• understand and analyse commonly applied theoretical concepts which describe human nature and managerial behaviour in the workplace
• understand how management style can influence managerial behaviour
• understand how to apply managerial styles in hospitality contexts.

Module content includes

1. Understand the difference between leadership and management

• definition of management
• role of managers
• duties of managers – planning, organising, controlling, directing and monitoring
• classification of approaches to management
• future for management in hospitality organisations
• definition of leadership
• formal and informal leadership
• similarities and differences between leaders and managers

2. Analyse models which make suppositions about human nature and behaviour at work

• theories on motivation – Maslow, Herzberg, McClelland, expectancy theory and equity theory
• motivation through job design
• motivation through empowerment
• explain how attitudes and assumptions can influence managerial behaviour

3. Analyse models that illustrate different management styles

• autocratic, paternalistic, consultative and democratic
• Tannenbaum and Schmidt
• Hersey–Blanchard
• compare the behaviours that are associated with effective leadership
• identify how the customer interface in hospitality businesses can directly impact on managerial styles and behaviour
• review situations and circumstances which require application of differing management styles and behaviour
• compare the relationships between individual manager performance and expected organisational managerial performance and behaviour

4. How leadership and management styles can be adapted to respond to particular work situations

• defining what we mean by effectiveness
• the measures of effectiveness
• explain links between management style and managerial effectiveness and efficiency

Module 5 – Legal Aspects of Hospitality Operations

Upon completion of this module, learners will be able to:

• understand requirements placed on hospitality organisations by legal, regulatory, ethical and social responsibilities
• understand how to monitor the operational compliance of a hospitality organisation in meeting legal, regulatory, ethical and social responsibilities
• understand how to make recommendations on areas of non-compliance with legal, regulatory, ethical and social responsibilities

Module content includes

1. identify key legal requirements placed on hospitality organisations including those relating to:

• food safety
• public safety
• employment
• financial management
• data protection
• trade descriptions
• licensing
• discrimination

2. The impact of ethical guidelines upon hospitality organisations
   • Obligations placed on hospitality organisations by local communities
   • Impact that non-compliance with legal, regulatory, ethical and social responsibilities can have on hospitality organisations
   • Impact that non-compliance with legal and regulatory requirements has upon the individual manager working within a hospitality organisation
3. Systems used to monitor compliance against food and safety regulation
4. How hospitality organisations monitor programmes of work to identify compliance with ethical and social requirements
5. Common courses of action to resolve non-compliance
6. Responsibilities of the individual managers when identifying areas of non-compliance with legal, regulatory, ethical and social responsibilities
7. Recommendations for corrections to enable compliance with procedures can be made

Module 6 – Developing Hospitality Teams

Upon completion of this unit, learners will be able to:

• understand the role of training in the development of effective teams
• understand how to analyse the training needs of people in the workplace

• understand how to devise plans for the development of teams in the workplace to improve performance.

Module content includes

1. Role of training in the development of effective teams
   • approaches that hospitality organisations use to increase the capability and performance of teams
   • how training can increase the effectiveness of teams working in hospitality organisations
   • Identify the existing development mechanisms available within an organisation
   • Team dynamics
2. Training needs analysis

• What is a TNA?
• How to conduct a TNA?
• Analysing TNA and making decision about training and development

3. Training and Development

Benefits of training and development

Balance the development needs of teams and individual team members

Training methods

4. Development methods and tools

Evaluating development tools available within an organisation to accommodate the development needs of individuals in the workplace

5. Designing and Implementing Training and Development
   • Producing a development plan to progress identified development needs
   • How to implement individual training interventions identified within a training plan

Module 7 – Managing Sales in Hospitality Industry

Upon completion of this module, learners will be able to:

• explain the importance of monitoring the sales performance of staff
• explain the importance of providing feedback on sales performance
• analyse the use of key performance indicators in monitoring sales performance
• explain the importance of encouraging staff to ask questions, make suggestions and seek clarification regarding hospitality products and services
• apply the use of sales-related information in managing the sales performance of staff team members in formal performance appraisals
• identify techniques used to recognise selling situations and opportunities
• evaluate the use of different sales and communication techniques
• analyse how to select sales techniques for the situation
• identify techniques and strategies used to improve sales skills and performance
• analyse ways in which consumer behaviour impacts on the buying decisions of customers
• explain how a competitor analysis can be implemented
• explain how to produce sales targets based on sales forecasts
• analyse the importance of knowing the target clients and their typical consumer behaviour

Module content includes:

• Sales performance in the hospitality industry
• Identifying the hospitality industry and the role of sales
• Measuring and monitoring performance
• The planning process
• Identifying marketing and sales approaches and activities
• SWOT analysis
• Sales and marketing action plan
• Roles and responsibilities of sales personnel
• The hospitality sales cycle and categorising a sales team
• The sale and marketing function
• The hospitality cycle and promoting products / services
• Aspects of promotion and selling
• The skills and attributes of sales personnel
• Developing product knowledge and sales skills
• Identifying buyer behaviour patterns
• Forecasting and budgeting
• Costing in the sales planning
• Competitiveness and up selling

Module 8 –  Managing People

Upon completion of this unit, learners will be able to:

• Demonstrate an understanding of the implications of HR decisions on the workforce and the organisation.
• Develop a critical awareness and understanding of current theory and good practice in the management of people.

Module content includes:

• An introduction to people management, the importance of the human resource to effective organisational performance and the distinction between specialist HR and line management responsibilities.
• HRP, flexibility, recruitment and selection.
• Managing reward, performance & conduct.
• Employee development.
• Managing health & safety, managing stress.
• Diversity management.
• Generating commitment through involvement.
• Employee relations.
• Contemporary issues.