This is a multi disciplinary course validated by London Metropolitan University. The course integrates academic and work-based learning and is intended to equip you with the vocational skills, competencies and knowledge relevant to your future career in the hospitality industry.
As well as studying topics such as front of house, rooms divisions and operations, food and beverage operations, marketing, and customer relationship management, you will also learn about other important aspects of the hospitality industry including finance and human resource management.
You’ll be trained on MICROS software and hardware – a property management and computer reservation system used to book guest services and record sales. You’ll learn to use MICROS for both front and back office tasks such as placing food orders from customers and recording menu sales.
Guest speakers from the food, beverage, conference, banqueting, and recruitment fields will share their expertise, and educational visits to various hotels offering a range of guest experiences will also be provided.
Course Structure / Units
|Autumn Term (Level 4|
|Autumn Period (15 weeks)||LT4F12GN||Customer Service||30|
|Autumn Period (15 weeks)||LT4F14GN||Marketing and Customer Retention in the Hospitality Industry||30|
|Spring (Level 4)|
|Spring Period (15 weeks)||LT4F13GN||Food and Beverage Operations management||30|
|Spring Period (15 weeks)||LT4F15GN||Rooms Division Operations Management||30|
|Autumn Term (Level 5)|
|Autumn Period (15 weeks)||LT5F22GN||Managing Financial Resources in Hospitality Industry||30|
|Autumn Period (15 weeks)||LT5F20GN||Conference, Banqueting and Event Management||30|
|Year Long (30 weeks)||LT5W01||Work-Based Learning||30|
|Spring Term (Level 5)|
|Spring Term (15 weeks)||LT5F21GN||Managing and Developing People
in the Hospitality Industry
|Year Long (30 weeks)||LT5W01||Work-Based Learning||30|
Prospective students will be required to produce a minimum of 4 GSCE at minimum C grade. Foreign students will be required to compare their qualifications through UK NARIC.
- 160 points UCAS in A Level
- BTEC National Diploma
- BTEC National Certificate
- A recognised Access to Higher Education Certificate in a related field or equivalent
Students whose first language is not English will be required to produce:
- 5.5 IELTS
- 79 TOEFL (internet-based)
All applicants may be asked to sit entry test(s).
In exceptional circumstances, candidates with lower qualifications and suitable industrial or external experience in Business disciplines may be registered as a student of Foundation Degree.
Accredited Prior Learning (APL) and Prior Experiential Learning (APEL) is permitted, in line with the University's regulations.
In addition to entry requirements above, the College must comply with its Policy and Procedures and other regulatory bodies requirements in relation to entry and admission processes.
The College's Recruitment, Selection and Admission Policy can be found under the following link: Recruitment, Selection and Admission Policy
A key progression path for students completing Foundation Degree in Business is to the third year of a degree. Students completing their Foundation Degree 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.
Assignment Weighting / Assessment:
This course consists of various assessment methods including coursework and projects. Students will be required to use: case studies, presentations, portfolios and demonstrate effective teamwork. Further information on the assessment weighting can be found in the course and unit specifications.
Location of Study:
- Most of the learning will take place on the college premises (Nelson College London, Commercial House, 406-410 Eastern Avenue, Ilford, Essex, IG2 6NQ), in our well-equipped classrooms. The college is easily accessible as it is near Gants Hill tube station and is served by many local buses.
- This 240-credit course is offered on a full-time basis, with entry in the Autumn of each Academic Year
- The course runs over two academic years
- Students are assessed using formative assessments, summative assessments, peer assessments, self-assessments and reflection, which are all part of the assessment strategy for this course. All summative assessments are internally moderated and aimed to assess performance against the aims of the module and its learning outcomes; these are also externally scrutinised
- There are eight modules to the course (Year One: Customer Service; Food and Beverage Operations Management; Marketing and Customer Retention in the Hospitality Industry; Rooms Division Operations Management. Year Two: Conference, Banqueting and Event Management; Managing and Developing People in the Hospitality Industry; Managing Financial Resources in the Hospitality Industry; Work-Based Learning)
- Students are assessed using a variety of methods, including personal reflective portfolios, group reports, individual reports, marketing plans, time-constrained assessment, individual essays, work-based business reports, individual practical demonstrations, individual surveys, menu evaluations, group food events, group presentations
- Each module will include several core and additional textbooks (available in the library), together with other resources
- The modules are segmented into a pattern involving guided study and independent study
- The college fee for this course is £8,000 (year one) and £8,000 (year two)
- NCL attaches the following conditions to the fee; these are set out in the offer letter to the students:
- The College reserves the right to increase course fees annually in line with the Retail Prices Index to take account of the College’s increased costs of delivering educational services. If the College intends to increase your course fees it will notify you of this as soon as reasonably practicable.
- The FdA course requires students to undertake a Work Based Learning module, as specified in the programme documentation; students must comply with such requirements and bear all the necessary costs, including but not limited to travel, food and hotel (if required).