Level 4 - Semester 1 (10 Months) Modules
Food and Beverage Operations, Students will gain an understanding of the processes involved in food and beverage operations, including practical aspects of food and beverage production and service.
Food Safety and Hygiene, Students will understand the need to comply with regulations and effectively manage procedures for ensuring food safety.
Hospitality and Hotel Housekeeping, Students will understand the role of the housekeeping department within a hospitality setting. This unit will identify the importance of the housekeeping department and the impact it has on the hospitality operation.
Customer Service, Students will be able to understand the importance of a customer-focused hospitality establishment in a competitive environment by carrying out research on customers’ requirements and expectations. Students will also gain skills to deliver excellent customer service and evaluate the benefits of exceeding customers’ expectations.
Front Office Operations, Students will understand the role of the front office department within a hospitality setting. This unit will identify the importance of the front office department and the impact it has on the overall hospitality operation.
Introduction to Finance, Students will understand the principles of costing within the hospitality and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them.
Global Tourism and Hospitality, Students will understand the size and scope of the global tourism and hospitality industry. The unit examines the influences that affect it and the growth of its brands within international markets.
Marketing, Students will be able to understand the key principles of the marketing concept and relate the role of the marketing mix to the hospitality industry. Students will understand the marketing cycle and be able to devise a promotional campaign.
Employee Engagement, Students will understand the concept of employee engagement and the key components. Students will be able to assess how employee engagement can have an impact on the overall business performance by introducing specific strategies and practices.
Training and CPD, Students will be able to use different methods for identifying the need for training in a hospitality setting. Students will understand how individuals learn in different ways and the importance of selecting the most effective training method. Students will then be able to plan, design, deliver and evaluate the effectiveness of a training session or program. The students will also be introduced to the concept of Continuous Professional Development and the need and relevance for it in a hospitality setting.
Level 5 - Semester 1 (10 Months) Modules
Food and Beverage Supply Chain Management, Students will understand supply chain systems and procedures, and how organisations use these to procure, produce and prepare food and beverages within the hospitality industry, both domestically and globally. This unit demonstrates how supply chain management is essential for efficient operation and for achieving a competitive edge.
Quality Management, Students will be able to understand the concept of quality and quality management and apply it in a hospitality setting. Students will be able to analyse, evaluate and implement a quality management system in a hospitality organisation.
Events and Conference Management, Students will understand the operational issues that underpin successful events and conference management. This unit examines a wide range of events and discusses the processes and considerations involved.
Customer Relations Management, Students will understand the importance of Customer Relationship Management (CRM) to hospitality organisations and recognise the necessary processes to ensure its effectiveness.
Managing People, Students are able to gain an understanding of the key principles of management behaviour and a range of management styles, roles, responsibilities, characteristics and skills. Students will be able to understand the effectiveness of different organisation structures by studying the design and culture within a hospitality setting.
Current Issues in HRM, Students will be able to understand the key principles of Human Resource Management (HRM) and the current issues Human Resource (HR) managers have to consider when carrying out their role and responsibilities. Students will also understand how current legislation has an impact on the HR function in Hotel and Hospitality Management.
Revenue Management, Students will be able to understand what the key elements of revenue management are and how this affects the pricing of hotel bedrooms. Students will also be able to implement the practices of yield management in a hotel and set an overbooking policy.
Corporate Social Responsibility, Students will be able to understand key principles of Corporate Social Responsibility (CSR) and sustainable development. Students will learn about the impact hotels have on social, cultural and environmental factors and how the hotel industry can make a difference by implementing practices and procedures to be more sustainable.
Contemporary Issues, Students will understand the nature and impact of current and potential Contemporary issues that affect the hospitality industry. This unit will demonstrate the need for organisations to be flexible and to adapt to rapidly changing environments and customer demands.
Business Planning Students will understand how to create a business plan for a hotel or hospitality organisation. Students will learn where the business is positioned in the current market, measure the performance and suggest opportunities for growth.
GRADINGThe ATHE Level 4/5 Extended Diploma in Hotel and Hospitality has 10 modules and 8 written assignments at each level. On completion of the modules, students will be given access to the assignments. The assignments are approximately 3000-5000 words each. Students are provided support on the modules and assignments via the ‘Tutor’ section of the learning platform.