Level 5 Accredited Diploma in Hospitality Management
Unit 1: Global Tourism and Hospitality
Tourism is one of the strongest drivers of world trade and prosperity. Globally, tourism contributes to 5% of GDP and it is estimated that 1 in 12 jobs worldwide is in the industry. Despite turbulent times for the world’s economy, these basic facts are unlikely to change.
This unit will examine how travel and tourism organisations operate globally and what global factors influence their operation. Students will understand the differences between travel and tourism. The specific sectors will be examined and the links between the two explored. The challenges to and responsibilities for their operations will be evaluated.
The impact on the industry of the economic and social policies of national governments and global policy making organisations will be evaluated and analysed. Both historical and current events will be examined to give the student a comprehensive understanding of the inter-relations between political decisions, general economic activity and the successful growth of tourism. The relationship between tourism development and the general hospitality industry will be evaluated.
Modern innovations and concerns such as new technologies and environmental protection will be assessed in terms of present and future local and global tourism. By means of case studies, a review of the impact of these current issues will be conducted and students will be expected to propose strategies to address issues that have been identified.
Unit 2: Sport and Leisure Sector
The leisure sector is difficult to identify as it can be argued that all hospitality is based on leisure. In this unit, we will examine the scope and structure of the leisure industry and focus on the provision of sport within the industry.
Elite sport is now a multi-million-pound industry, in contrast grass route sport is mainly publicly funded and dependant on volunteers. The relationship between elite and general sport development will be analysed and how it impacts on the funding of both sectors. The social, cultural and economic importance of both elite and general sport provision will be discussed.
There will be an examination of how leisure and recreation enterprises cater for local needs and their importance to the local economy and culture.
Unit 3: Arts, Culture and Heritage
Heritage and culture are pivotal to any nation, they inform our present and mould our future, it is therefore unsurprising that buildings, events and practices that give a greater understanding are consistently in demand.
In this unit, the appeal of cultural activities and sites will be discussed and analysed. Both from a hospitality and tourism perspective, the different types of cultural attraction will be explored. The particular issues relating to the conservation of our heritage and the creating of authentic cultural experiences will be evaluated, plus the concerns regarding the commercialisation of culture, known as ´trinketization´.
In addition, the special place of the arts in both heritage and culture will be explored. Diversification and the impact of modern technology on contemporary art performances and installations will be examined and the effect on the modern industry investigated.
Unit 4: Communication in Business
Although some jobs in the hospitality industry can be insular, the clear majority of roles involve day to day dealings with a range of distinct stake holders. You could be interfacing with consumers, government agencies, a variety of officials and staff from a host of differing organisations and some or all of these could be from divergent cultures and speak different languages. Effective and precise communication is therefore of utmost importance if an organization is to run effectively and avoid confusion.
In this unit, the range of oral and written communication including the increasing use of technology will be examined. The potential hazards of communication will be explored and systems to avoid them will be explained and analysed in different contexts.
The differences between communication within, between and amongst stakeholders will be explained and theories of interpersonal communication applied.
Students will be required to audit their own interpersonal skills, reflect on what is learnt and produce a personal development plan to improve communication skills. A similar review of an organisation will complete this unit.
Unit 5: Managing People in Organisations
Managing people in any context can be a difficult task. In the hospitality industry people management can become very complex as stakeholders can be diverse in terms of social, economic and cultural backgrounds. This unit will explore how organizational structures can aid and hinder effective people management and give an outline of motivational theories that can inform good practice.
In the first instance, students will be given an understanding of how organizational structure and culture impacts on people and how negative effects can be minimalised.
There will be an explanation and analysis of the predominant motivational theories of Taylor, Mayo, Maslow, Herzberg and McGregor. Students will evaluate how theory can improve good practice in an organization by the study of case studies and by reviewing their own experiences. The role of coaching, mentoring and personal development will be assessed.
Unit 6: Sales Development and Merchandising
To increase profitability, many hospitality businesses have diversified and sell a range of products, usually branded. In this unit, the range of products available to meet the demand of target markets will be examined. The role of marketing will be analysed with a focus on branding.
Merchandising and personal selling skills will be discussed with the opportunity for students to evaluate their own skills and investigate how these skills can be improved.
Unit 7: Contract and Events Management
With changes in working practices in the private and public sector, there is an increased use of contracted-out services. In this unit, the growth of contracted services will be examined and the implications to the hospitality industry, in particular the catering sector, will be evaluated.
Event management saw an explosion of growth from the late twentieth century and is still one of the fastest growing areas of contracted services. Event management encompasses events from small local conferences, exhibitions and fairs to major international events such as the World Cup, the Olympics and G7 conferences.
In this unit, the elements of good event management will be explored and the impact of events on both the local and international environment will be analysed.
Unit 8: Sustainable Development
A sustainable approach to tourism means that neither the natural environment nor the socio-cultural fabric of the host communities will be impaired by the arrival of tourists. On the contrary, the natural environment and the local communities should benefit from tourism, both economically and culturally. UNESCO
In this unit, the principles of sustainable tourism will be explained and, by use of real situations, the difficulty of realizing these principles will be evaluated.
Different approaches to planning will be explored. How negative environmental and socio cultural impacts can be avoided and how positive effects can be maximized will be investigated and evaluated.
After studying present viewpoints of those involved in destination developments, students will make and justify recommendations to preserve the environmental and social fabric of a destination.