This is a substantive management program, which combines practical career-based elements with a number of essential underpinning management disciplines that will be invaluable as the individual’s career progresses. The course is therefore an ideal preparation for immediate employment in the sector and who are willing to join the hospitality industry.
Level 4 Diploma is designed to be broadly equivalent to that of the first year of a bachelor’s degree; students may use the qualification to apply for credit entry to a number of bachelor degree programs at selected universities worldwide. This management program comprises 7 mandatory units and assessment is by a combination of closed book written 3 hour examination or assignment.
- Rooms division operations: (Assessed by – Examination)
This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
- Rooms division supervision: (Assessed by – Assignment)
This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
- Food and beverage operations: (Assessed by – Examination)
This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
- Food and beverage supervision: (Assessed by – Assignment)
This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.
- Finance in tourism and hospitality: (Assessed by – Examination)
This unit enables students to gain an understanding of main sources of finance, to understand the relationships between cost volume and profit, to carry out specific costing practices and make recommendations on prices and interpret business performance using recognised tools. It is not an in-depth accounting unit, and this should be borne in mind when planning and executing the delivery
- Customer service management in tourism and hospitality: (Assessed by – Assignment)
This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analyzing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
- Global tourism and hospitality: (Assessed by – Assignment)
This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.
|CTH-UK Programme||Recommended Entry Requirements|
|Recommended Entry Requirements(L4)||
Completed A/L (Local/London) OR
CTH Level 3 or other regulated vocational qualification at a level appropriate for the level of the qualification applied for (i.e. Level 3)
Evidence of at least 2 years work experience in the hospitality/tourism industry
Minimum IELTS 5.5 or other evidence of competence in English at this level