Level 4 Higher National Certificate in Hospitality Management

After securing a good understanding of the threats, challenges and trends affecting the hospitality industry you will explore how businesses manage the customer experience, provide service excellence and be able to map the customer journey with a view to providing service excellence. The principles, operational risks and benefits of sustainability are considered alongside the development of sustainability strategies within the sector.

The Hospitality Business Toolkit unit you will develop business acumen as you learn about key financial principles and practices, legal and ethical considerations, performance indicators and the management of financial and non-financial resources. You will explore management theories, leadership styles and be able to assess and demonstrate relevant skills in a hospitality context.

You will learn the operational skills required to work in the food and beverage sector, the equipment and technology used and explore the different types of service outlets and industry trends, including customer motivations and behaviour. There is an opportunity to examine different approaches and methods applied to food production planning, preparation and management in a professional kitchen with the aim of being able to manage and monitor food production to ensure an efficient operation. Development of knowledge and skills to manage and supervise departmental processes and procedures will be realised as you explore the various roles and functions of this essential operation.