The BTEC Higher National Diploma in Hospitality Management is a nationally recognised course developed as a progression route to the professional qualifications offered by the Institute of Hospitality. This qualification encourages and provides opportunities for learners to access higher education, vocational qualifications such as a full-time degree in hospitality management or related areas such as business management and tourism management.
The BTEC Higher National Diploma in Hospitality Management is designed for learners who wish to adopt careers in areas such as hospitality, licensed retail, food and beverage or leisure and tourism sectors.
The focus of this qualification is on extensively developing the knowledge, understanding and skills of the learner in the field of hospitality management in a range of sectors, including those suggested above. Learners will benefit from developing these skills, techniques and attributes which are essential for successful performance in contributing to working life within the hospitality industry.
This qualification aims to develop the higher level skills in a hospitality management context, including investigatory research and research skills focusing on management issues within the context of hospitality, leisure or tourism. This is an ideal route for providing flexibility, knowledge, skills and motivation as a basis for future studies and career development in hospitality management.
Course Structure / Units
The Pearson BTEC Level 5 Higher National Diploma in Hospitality Management consists of eight units in Year 1, plus a further eight units from Year 2.
Effective from September 2018
Year 1 - Students will study eight units at Leve l 4, with a value of 15 credits each = 120 credits.
Year 2 - Students will study a further eight units (7 at 15 credits each plus one at 30 credits) = 120 credits
|Unit Code||Unit Name||Level||Credit Value||Year||Comment|
|2||Managing the Customer Experience||4||15||S1, Y1||Core|
|6||Managing Food and Beverage Operations||4||15||S1, Y1||Optional|
|15||Hospitality Marketing Essentials||4||15||S1, Y1||Optional|
|7||Managing Accommodation Services||4||15||S2, Y1||Optional|
|4||The Hospitality Business Toolkit||4||15||S2, Y1||Core|
|1||The Contemporary Hospitality Industry||4||15||S3, Y1||Core|
|5||Leadership and Management for Service Industries (Pearson-set)||4||15||S3, Y1||Core|
|3||Professional Identity and Practice||4||15||S3, Y1||Core|
|25||Food Service Management||5||15||S4, Y2||Specialist|
|19||Food Service Management||5||15||S4, Y2||Core|
|30||Global Events||5||15||S4, Y2||Specialist|
|21||Menu Development, Planning and Design||5||15||S5, Y2||Specialist|
|18||Menu Development, Planning and Design||5||30||S4, S5, S6, Y2||Core/Person Set|
|33||Integrated Hospitality Marketing Communications||5||15||S6, Y2||Specialist|
|41||Hospitality Business Strategy||5||15||S6, Y2||Specialist|
September 2017 Intakes Only
Year 1 - Students will study eight units (6 at Level 4 and 2 at Level 5), with a value of 15 credits each = 120 credits.
Year 2 - Students will study a further eight units (8 at Level 5), (7 at 15 credits each plus one at 20 credits) = 125 credits.
|Unit Code||Unit Name||Credit Value||Level||Comment|
|2||Finance in the Hospitality Industry||15||4||Core|
|5||Food & Beverage Operations Management||15||4||Core|
|6||Rooms Division Operations Management||15||4||Core|
|7||The Developing Manager||15||5||Core|
|8||Marketing in Hospitality||15||4||Specialist|
|1||The Contemporary Hospitalrty Industry||15||5||Core|
|18||Facilities Operations and Management||15||4||Specialist|
|40||Tour Operations Management||15||4||Specialist|
|9||Human Resource Management for Service Industries||15||5||Specialist|
|12||Hosprtality Operations Management||15||5||Specialist|
|25||Menu Planning & Product Development||15||5||Specialist|
|31||Food Safety Management||15||5||Specialist|
|13||Conference and Banqueting Management||15||5||Specialist|
|20||Business Health Check||15||5||Specialist|
For learners who have recently been in education, the entry profile is likely to include one of the following:
- An AVCE/GNVQ in an appropriate vocational area (e.g.: Business, Hospitality and Catering, Travel and Tourism);
- A BTEC National Certificate or Diploma in Business Studies, Hospitality Supervision, or a similar discipline;
- A GCE Advanced level profile which demonstrates strong performance in a relevant subject or an adequate performance in more than one GCE subject. 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 learners may 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.
English Language Requirement
Students are expected to be able to demonstrate English language comprehension at a level equivalent to IELTS (International English Language Testing System) 5.5 to be able to study BTEC Higher Nationals.
The Pearson expectation of IELTS 5.5 (Reading and Writing must be at 5.5) applies to all students recruited to BTEC level 4 and level 5 qualifications after 1st January 2015 (a higher expectation applies for level 6 and level 7). The college is required to satisfy itself of the fact that the students have been recruited with integrity and that they will be able to cope with the rigour of the programme.
A centre can adopt its own internal English test. It is for the Centre to satisfy itself that the student’s score is commensurate with IELTS 5.5, but the expectation is not limited to the use of IELTS.
All students seeking admission to NCL (including EU and Overseas) are asked to provide one of the following:
- Recent evidence that their command of spoken and written English is at IELTS 5.5 (or equivalent) adequate for the programme of study for which they have applied. The expectation can be met using other English language tests such as Pearson PTE, City & Guilds, Cambridge and ESOL etc.
- Please note, evidence of English language proficiency is not needed for students who have studied in English for the final two years of school (e.g. GCSE).
- Completed a school leaving qualification containing English, which NCL considers to meet the CEFR B2 level in all four skills prior to the proposed date of enrolment.
- The college is permitted to adopt its own internal English language test to judge whether students meet this standard. It is for the College to satisfy itself that the student’s score is commensurate with IELTS 5.5, but the expectation is not limited to the use of IELTS. The college reserves the right, in individual circumstances, to specify an additional language requirement for an applicant.
Students completing their BTEC Higher Nationals in Business will have strong career prospects in various areas of business including Marketing, Operations management, Project Management, Human resource management and General administration on successful completion of the course. You will also develop skills to start your own business or to improve your existing business setup. By completing this course you could also progress to a final year at university.
For further information on the assessment methods and teaching strategies please see course specification. click here to view
Assignment Weighting / Assessment:
100% Coursework (15 assignments)
|Application Form||684.64 KB|
|Pearson BTEC Hospitality Management Specification Oct 2016 Issue 6||1.16 MB|
|HND_HM_Aug_16 - Programme Specification - HOSPITALITY Management Aug- 2016||190.42 KB|