HOTEL AND HOSPITALITY MANAGEMENT
UNIVERSITY 1st Year
LEVELS: 4 | CREDITS: 120 | £1500
HOTEL AND HOSPITALITY MANAGEMENT
UNIVERSITY 2nd Year
LEVELS: 5 | CREDITS: 120 | £1500
Prepare for an exciting career in the hospitality industry through the online Hotel Management course. Students on our online Hospitality Management program will undertake a Level 4/5 240-credit course, designed to prepare students with the skills needed to be a competent employee in the hospitality industry. During the Hotel Management program, students will have the ability to access tutor support and webinars, a social learning forum, and additional materials to help in the completion of their diploma. For more information on the support available to students, visit our Student Resources page.
Each module consists of 40 guided learning hours of material with an additional 30-50 hours worth of optional materials that comprise of recommended exercises, recommended readings, Internet resources, and self-testing exercises.
Upon passing the online assessments and written assignments, students will be awarded an ATHE diploma and will be able to top up to a bachelor’s degree.
To enroll onto the level 4 course, you must be at least 18 and have a full secondary education. Before enrolling onto the level 5 course, you must have attained a level 4 or equivalent.
The fee for enrolling onto the level 4 and level 5 courses together is £1800. Alternatively students can enroll onto a single level (level 4 or 5) for £1500 each.
Students can make payment using one of the following methods:
The Course Fee includes
Students will gain an understanding of the processes involved in food and beverage operations, including practical aspects of food and beverage production and service.
Students will understand the need to comply with regulations and effectively manage procedures for ensuring food safety.
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.
Students will be able to understand the importance of a customer-focused hospitality establishment in a competitive environment by researching customers’ requirements and expectations. Students will also gain skills to deliver excellent customer service and evaluate the benefits of exceeding customers’ expectations.
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.
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 analyze them.
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.
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.
Students will understand the concept of employee engagement and key components. Students will be able to assess how employee engagement can have an impact on overall business performance by introducing specific strategies and practices.
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.
Students will understand supply chain systems and procedures, and how organizations 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.
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 analyze, evaluate and implement a quality management system in a hospitality organization.
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.
Students will understand the importance of Customer Relationship Management (CRM) to hospitality organizations and recognize the necessary processes to ensure its effectiveness.
Students can gain an understanding of the key principles of management behavior and a range of management styles, roles, responsibilities, characteristics, and skills. Students will be able to understand the effectiveness of different organizational structures by studying the design and culture within a hospitality setting.
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 roles and responsibilities. Students will also understand how current legislation has an impact on the HR function in Hotel and Hospitality 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.
Students will be able to understand the 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.
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 organizations to be flexible and to adapt to rapidly changing environments and customer demands.
Students will understand how to create a business plan for a hotel or hospitality organization. Students will learn where the business is positioned in the current market, measure the performance and suggest opportunities for growth
Assessment at Mortha Halls of Ivy is a very straightforward process:
On completion of this course, students have the opportunity to complete the third year of a degree program (BA Top-up) from a range of UK universities. The Top-up program can be studied online or on campus.
Students can apply to any university offering the BA Top-up, listed below some universities that offer the BA Top-up program in Hotel and Hospitality:
During study for their diploma in Hospitality Management, students will gain skills in food and beverage supply chain management, accounting and cost control, marketing in Hotel and leisure, and more. Upon successful completion of the course, students can pursue positions at hotels, restaurants, resorts, and other associated properties in the Hotel and Hospitality industry.