PROGRAMME
HIGHER EDUCATION PROGRAMME SPECIFICATION
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Programme/Course Title: Higher National Diploma Hospitality Management
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Department: Commercial and Retail
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Course Validation Number:
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UCAS Code: N8S2, INSTITUTION CODE C69, INSTITUTION SHORT CODE: CSUND,
SHORT CODE: HND/TTM
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Qualification/Award Title: Higher National Diploma in Travel & Tourism Management.
Higher National Certificate in Travel & Tourism Management
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Awarding Body: Pearson (BTEC)
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Professional Accreditation:
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Relevant QAA Subject Benchmarking Group:
(include QAA reference number for Units)
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Mode (ways of studying the programme): FT
PROGRAMME AIMS
Include in this section the aims for the broad programme that have been agreed in the course validation document. Aims should be expressed in terms of the sorts of abilities and attitudes the students or professional bodies etc. can expect of the student who successfully completes
the programme.
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The aims of this programme/course are to:
 Provide a specialist vocational programme in Hospitality, linked to professional body requirements and National Occupational Standards where appropriate
 Offer a strong, sector-related emphasis on practical skills development alongside the development of requisite knowledge and understanding.
 Provide a thorough grounding in the key concepts and practical skills required in the Hospitality sector and national recognition by employers allows direct progression to employment
 Provide a key progression path for a BTEC HNC and HND learners. This to the second or third year of a degree or honours degree programme, depending on the match of the
BTEC Higher National units to the degree programme in question.
 Offer a progression route to the professional qualifications
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PROGRAMME STRUCTURES
Indicate the learning outcomes, teaching and learners assessment strategies used for module or unit for: a) knowledge and understanding b) skills and other attributes
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Knowledge and understanding of learning outcomes are:
UNIT 1: THE CONTEMPORARY HOSPITALITY INDUSTRY
Learning outcomes
1 Understand the current structure of the hospitality industry
2 Understand staffing in the hospitality industry
3 Understand recent developments affecting hospitality
4 Be able to recognise potential trends and developments in hospitality.
UNIT 2: FINANCE IN THE HOSPITALITY INDUSTRY
Learning outcomes
1 Understand sources of funding and income generation for business and services industries
2 Understand business in terms of the elements of cost
3 Be able to evaluate business accounts
4 Be able to analyse business performance by the application of ratios
5 Be able to apply the concept of marginal costing.
UNIT 3: CUSTOMER SERVICE
Learning outcomes
1 Understand customer service policies within business and services contexts
2 Understand the purpose of promoting a customer-focused culture
3 Be able to investigate customer requirements and expectations
4 Be able to provide customer service within business and services contexts to meet required standards.
UNIT 4: RESEARCH PROJECT
Learning outcomes
1 Understand how to formulate a research specification
2 Be able to implement the research project within agreed procedures and to specification
3 Be able to evaluate the research outcomes
4 Be able to present the research outcomes.
UNIT 5: FOOD AND BEVERAGE OPERATIONS MANAGEMENT
Learning outcomes
1 Understand different food and beverage production and service systems
2 Understand the financial controls used in food and beverage operations
3 Be able to devise menus for hospitality events
4 Be able to provide food and beverage services for hospitality events.
UNIT 6: ROOMS DIVISION OPERATIONS MANAGEMENT
Learning outcomes
1 Understand services provided by the rooms division in diverse contexts
2 Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
3 Understand factors that contribute to effective management and business performance in the accommodation service function
4 Be able to apply techniques to maximise and measure occupancy and rooms revenue.
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UNIT 7: THE DEVELOPING MANAGER
Learning outcomes
1 Understand principles and practices of management behaviour
2 Be able to review own potential as a prospective manager
3 Be able to show managerial skills within a business and services context
4 Be able to create a career development plan for employment within a business and services context.
UNIT 8: MARKETING IN HOSPITALITY
Learning outcomes
1 Understand the concepts of marketing in a services industry context
2 Understand the role of the marketing mix
3 Be able to use the promotional mix
4 Understand the marketing cycle in a services industry environment.
UNIT 9: HUMAN RESOURCE MANAGEMENT FOR SERVICE INDUSTRIES
Learning outcomes
1 Understand human resource management
2 Understand the effect of employee relations and employment law on service industries businesses
3 Understand the recruitment and selection process
4 Understand training and development in service industries businesses.
UNIT 12: HOSPITALITY OPERATIONS MANAGEMENT
Learning outcomes
1 Understand the operational and economic characteristics of hospitality operations
2 Understand product development within hospitality environments
3 Understand pricing and profitability concepts within hospitality operations
4 Be able to use appraisal techniques to analyse and improve operational performance.
UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT
Learning outcomes
1 Understand the nature of the conference and banqueting sector and the factors influencing its development
2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
3 Understand food production and service systems
4 Understand the ergonomic considerations in the organisation of conference and banqueting event.
UNIT 27: CONTEMPORARY GASTRONOMY
Learning outcomes
1 Understand contemporary gastronomic developments and trends
2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner
3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality
4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings.
UNIT 35: THE ENTERTAINMENT INDUSTRY AND VENUE MANAGEMENT
Learning outcomes
1 Understand the contribution of the entertainment industry to the economy
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2 Understand types of activities offered by the entertainment industry
3 Understand the management and operation of different types of venues
4 Understand trends in the entertainment and venue industries.
UNIT 36: SPORT AND LEISURE TOURISM IN THE UK
Learning outcomes
1 Understand the structure of the sport- and leisure-related tourism sector in the UK
2 Understand the trends and demands for sport and leisure tourism
3 Understand the economic, socio-cultural and environmental issues that affect sport and leisure tourism
4 Be able to evaluate strategies that can be used to maximise the growth of sport- and leisure related tourism.
UNIT 37: THE TRAVEL AND TOURISM SECTOR
Learning outcomes
1 Understand the history and structure of the travel and tourism sector
2 Understand the influence of local and national governments and international agencies on the travel and tourism sector
3 Understand the effects of supply and demand on the travel and tourism sector
4 Understand the impacts of tourism.
12 Knowledge and Understanding Teaching and Learning Strategies are:
The course is a combination of practical, theory, educational visits, investigatory research and individual studies.
13 Knowledge and Understanding Assessment Strategies are:
A mixture of coursework and practical assessments that may include reports, delivery of presentations, viva voce, video submissions will be used to assess learners.
Learners must pass all 8 units on their programme of learning to be awarded a BTEC Higher
National Certificate and all 16 units to be awarded a BTEC Higher National Diploma. The assessment of BTEC Higher National qualifications is criterion-referenced and centres are required to assess the learners’ evidence against published learning outcomes and assessment criteria. All units will be individually graded as pass, merit or distinction. To achieve a pass grade for the unit learners must meet the assessment criteria set out in the specifications. This gives transparency to the assessment process and provides for the establishment of national standards for each qualification.
The units in BTEC Higher National qualifications all have a standard format which is designed to provide clear guidance on the requirements of the qualification for learners, assessors and those responsible for monitoring national standards.
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(B) SKILLS AND OTHER ATTRIBUTES
14 Skills and Other Attributes Learning Outcomes are:
Learners will be expected to develop the following skills during the programme of study:
• Analysing, synthesising and summarising information critically
• The ability to read and use appropriate literature with a full and critical understanding
• The ability to think independently and solve problems
• The ability to take responsibility for their own learning and recognise their own learning style
• Obtaining and integrating several lines of subject-specific evidence to formulate and test
Hypotheses
• Applying subject knowledge and understanding to address familiar and unfamiliar problems
• Designing, planning, conducting and reporting on investigations
15 Skills and Other Attributes Teaching and Learning Strategies are:
As above
16 Skills and Other Attributes Assessment Strategies are:
 To prepare a student for a career in a rapidly changing business and social environment.
 To provide a challenging, integrated programme of study that equips students with a sound general knowledge of organisations, their management and the global environments in which they operate.
 To progressively develop cognitive, intellectual and practical skills within a relevant management context.
 To offer students an opportunity for work based learning within an appropriate hospitality environment.
 To progressively develop transferable graduate skills as a foundation for lifelong learning.
 To develop personal, self-learning and team-working skills necessary for successful employment in business and management
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Explanation of routes, compulsory and optional modules:
Learners must achieve a minimum of 120 credits (of which at least 65 must be at level 4) on their programme of learning to be awarded an Edexcel BTEC Level 4 HNC and a minimum of
240 credits (of which at least 125 must be a level 5) to be awarded an Edexcel BTEC Level 5
HND
The programme consists of 8 mandatory units and 8 specialist units.
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Opportunities for work placement/study abroad:
UK and possible European short visits year one and a year two fieldwork residential research visit to an overseas tourist destination. A work placement will also be taken in the last semester.
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ADMISSIONS
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In order to gain entry to this programme/course you must satisfy the course entry requirements listed below (guidance is available from college staff prior to
enrolment):
THE ENTRY PROFILE IS LIKELY TO INCLUDE ONE OF THE FOLLOWING:-
 BTEC LEVEL 3 QUALIFICATION IN HOSPITALITY
 A GCE ADVANCED LEVEL PROFILE WHICH DEMONSTRATES STRONG PERFORMANCE
IN A RELEVANT SUBJECT OR AN ADEQUATE PERFORMANCE IN MORE THAN ONE GCE.
THIS PROFILE IS LIKELY TO BE SUPPORTED BY GCSE GRADES AT “A” to “C”
 OTHER RELATED LEVEL 3 QUALIFICATIONS
 AN ACCESS TO HIGHER EDUCATION CERTIFICATE AWARDED BY AN APPROVED
FURTHER EDUCATION INSTITUTION
 RELATED WORK EXPERIENCE
 MATURE STUDENTS WHO PRESENT A MORE VARIED PROFILE OF ACHIEVEMENT THAT
IS LIKELY TO INCLUDE EXTENSIVE WORK EXPERIENCE (PAID and/or UNPAID) and/or
ACHIEVEMENT OF A RANGE OF PROFESSIONAL QUALIFICATIONS IN THEIR WORK
SECTOR
20 PROGRESSION
Students from this programme may progress to further study:
Learners studying the Edexcel BTEC Level 5 HND in Hospitality Management should be able to progress to the University of Sunderland, third year entry, where they can study towards a BSc in
International hospitality and tourism management.
Students may choose to leave the programme with an interim award (HNC) as long as
they fulfil the following necessary requirements.
Must achieve a minimum of 120 credits. A minimum credit level 4 is 65 credits. Mandatory core unit’s credit is 30. Specialist unit credit is 90.
Students from this programme may pursue a variety of careers, e.g.:
Transport (Air, Rail, Road, Sea), Accommodation, built and natural attractions, Tour Operators,
Travel Agents, Public Sector Tourism. Jobs mainly in marketing, sales, events, customer services, middle to senior management positions.
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QUALITY MANAGEMENT AND ENHANCEMENT
City of Sunderland College uses a wide range of mechanisms to assure and enhance quality of
the programme:
 Regular evaluation of programmes by students and employers
 Annual monitoring of programmes and modules
 Annual self-assessment of programmes
 Peer observation of teaching
 Internal inspection
 Staff development
21 INDICATORS OF QUALITY:
Prizes awarded to students:
Sunderland College award for the best Higher Education Student in Travel and Tourism
Management.
Professional accreditation:
Can apply for student membership of the Institute of Travel and Tourism and following qualification a Member of the Institute.
Can apply for student membership of the Tourism Society and following qualification a Member of the Society
22 LEARNING SUPPORT/RESOURCES
Students will be offered a range of academic and personal support as:
Induction
Module Guides
Personal Tutors
Library skills induction
Programme Handbook
Learning resources including additional reading material
Library/Learning Centre facilities/support
College e-mail account and ICT access
VLE learning platform
Regular tutorial sessions
Counselling services
Welfare and Guidance services
You will be required to participate in residential experiences.
You may be required to undertake work experience and it will form part of your final assessment.
You will be required to attend educational visits.
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SPECIAL LEARNING SUPPORT
During your course of study you may be entitled to receive special learning support to enable you to
• achieve your qualifications (advice is available from college staff prior to enrolment and during your course).
PERSONAL FINANCIAL EXPENDITURE
30 This programme/course may involve students in personal financial expenditure only as follows:
(Delete or add to the following list as appropriate leaving only what the student will actually experience)
Tuition fee
Cost of all educational visits
Personal expenses during educational visits/work experience
Purchase of stationery
Purchase of textbooks
Purchase of equipment
Purchase of consumable materials
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