Topics covered in the syllabus for the Hospitality and Tourism Management Foundation include:
- business in context: how businesses and organisations work hospitality operations from sole trader to transnational
- the industry in context: hospitality and tourism in the UK and worldwide
- service and quality: defining and delivering quality customer service
- diet, food & nutrition
- managing operations: reception and accommodation
- food and beverage
- managing business resources: human, physical, financial and technological
- health & safety in the workplace
- food and hygiene
- managing data and statistics
- introduction to marketing
- effective language, communication and study skills
- Knowledge of how businesses and organisations work, underpinned by work experience
- Detailed understanding of a practical aspect of the hospitality and tourism sector
- Knowledge of specialist topics taught in supplementary modules
- Appropriate level of English fluency, study skills and communication skills through intensive language and skills training
A variety of supplementary modules are available on the Hospitality and Tourism Management Foundation which enable you to focus on a specific topic of direct relevance to your future study or career. These include:
- international cuisines
- food and wine
- ticketing systems
- foreign languages
Assessment is integral to the course. You will write regular coursework assignments and take exams throughout the course.
Your final assessment is based on BTEC Level 3 National awards.
