This unit introduces learners to the hospitality industry. It establishes the framework of the
industry using criteria defined by the centre and the learner cohort in a way that reflects their
needs. Learners then review the current structure using the centre definition.

This unit focuses on learners’ development and their future in management. The unit sets thescene by exploring a range of principles and practices of management behaviour. Learners can then apply this knowledge to self-appraisal, examining their own potential as a prospective manager.

The aim of this unit is to introduce learners to the principles and objectives of customer service with a focus on business and services operations, such as sports and leisure and hospitality and catering. The unit will develop an understanding of the nature of a customer service culture and quality service in the business and services management environment. It will provide an appreciation of the importance of information gathered from customers and its relevance to improved delivery of services.

This unit introduces the learner to the practical aspects of food and beverage production and service. Due to the nature of the job, hospitality managers need to have the basic practical skills to enable them to operate effectively within a kitchen and restaurant operation. The focus of this unit is the development and application of practical activities within a food preparation and service environment.

Learners will review and evaluate different food and beverage production and service systems,together with aspects of menu design, financial and staffing implications for different outlets. They will investigate the importance of financial controls, including costs and selling prices and aspects of the purchasing programme.

The aim of this unit is to introduce learners to the key concepts and functions of marketing as they apply to services industries, including hospitality, travel, tourism, sports, leisure, and recreation. The unit aims to equip learners with knowledge and understanding of the key factors affecting marketing environments and the role of marketing in different sectors of relevant service industries.

The aim is to investigate the role of the front office within the management of a hospitality
operation. This unit examines the operational elements that comprise the front office and how these are deployed by management to maximise both occupancy and rooms revenue. The unit provides the learner with an appreciation of the role of the front office as the ‘nerve centre’ of customer activity with network communication links with other departments.

This unit is designed to introduce the learner to the management principles of hospitality
operations. Learners will focus on a wide range of operational and economic characteristics, including customer profiles and patterns of demand. This will lead to the consideration of product development and the opportunities and constraints that affect such development. Learners will also consider a range of pricing and profitability strategies.

This unit gives learners an understanding of the management of information. It develops
appreciation of the fast-changing nature of information and communication technology and itseffects on the management of information. The unit enables learners to apply their
understanding to effectively manage information.

This unit will allow the learner to develop a practical understanding of the accounting
techniques used to control costs and profits and to support the manager in making effective
short-term decisions. Learners will have the opportunity to investigate control systems, income generation and methods of measuring and analysing performance.

This unit extends the scope of the hospitality industry by examining the wider issues of food
and society. Learners will explore the reasons people eat and what influences the choices they make. Food and drink is influenced by a wide range of cultural and global aspects, which will also be the focus of study.

The aim of this unit is to encourage the learner to investigate and develop an appreciation of
the particular needs of clients within the conference and banqueting sector. This unit considers the operational and planning considerations which are specific to this sector of hospitality.

The aim of this unit is to investigate the extent and scope of the contract and event sector of thehospitality industry. The learner will appreciate the services and products within this diverse sector, and will recognise those factors which optimise management and business performance.This unit will address the scope of strategic, operational and financial decisions which affect the success and development of this sector.

This unit aims to develop the learner’s understanding of the importance of sales development and merchandising techniques in business and services operations, such as hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism. The unit is broad-based in its approach, covering both theory and practical application of tools and techniques, used internally and externally, to maximise sales from all aspects of the product mix.

The unit focuses on external issues including customer services, quality and environmental issues, as well as the use and management of buildings. Learners will also examine a range of support functions, such as: procurement, ICT, financial and people management. They will also explore a range of strategic issues, including project management and health and safety.

This unit will develop the learner’s ability to manipulate the techniques of financial accounting that aid medium- and long-term financial decision-making. It will allow the learner to contextualise operational financial considerations into the wider financial context, identifying external as well as internal financial constraints upon performance and investment decision making.