Qualification Ref: 600/6642/8
The Course is available through electronic learning.
The average course is 9 Months; however your own length of learning will be individually agreed.
The maximum number of workplace visits will be one visit per calendar month.
There will be an individually agreed programme of on and off the job learning.
To achieve learners must complete a minimum of 37 credits
- 16 credits from GROUP A – MANDATORY UNITS
- A minimum of 16 credits from GROUP B – OPTIONAL UNITS
- A minimum of 5 credits from GROUP C – OPTIONAL UNITS
|UNIT TITLE||CREDIT VALUE||PLEASE TICK|
|GROUP A – MANDATORY UNITS|
|Understanding leadership and management in hospitality organisations||6|
|Understand the market in which an organisation operates||5|
|Understanding how to comply with legal and regulatory, requirements within hospitality organisations||5|
|GROUP B – OPTIONAL UNITS|
|Understand how to maximise the efficient use of physical resources||5|
|Principles of financial performance management in hospitality operations||7|
|Understand how to develop hospitality teams||5|
|Understand how to manage the provision of customer service in hospitality organisations||6|
|Understanding how to effectively manage the sales of hospitality services||9|
|GROUP C – OPTIONAL UNITS|
|Principles of bar and cellar management||6|
|The principles of food safety management for catering||6|
|Principles of food and beverage operations management||9|
|Principles of hospitality accommodation management||7|
|Understand how to plan and manage kitchen operations||7|
|Principles of rooms division operations management||5|
For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.