Hospitality BTEC Level 3 Diploma
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Hospitality BTEC Level 3 Diploma

14 Lessons only £0.00
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Syllabus

Unit 1: The Hospitality Industry

You will develop an overview of the importance of the hospitality industry, you will investigate the hospitality industry, and develop an understanding of businesses that provide accommodation, catering and related services. You will explore the diverse types of ownership, products and services offered, as well as customer types, and will develop an understanding of trends within the industry.

You will learn about the operational areas, the staffing structures, hierarchies and job roles that exist within the various parts and look at the range of functions that hospitality organisations use in order to support the business.

Learning Outcomes:

  • Understand the scale and diversity of the hospitality industry
  • Understand the classification systems and their standards
  • Know the organisation and structure of hospitality businesses
  • Know the purpose of support functions in the hospitality businesses

Unit 2: Principles of Supervising Customer Service Performance in Hospitality, Leisure, Travel and Tourism

The Aim of this unit will provide in-depth knowledge of how to supervise customer service performance in the hospitality, leisure travel and tourism sector. The unit will be appropriate for supervisors and managers whose responsibilities include managing staff.

Learning Outcomes:

  • Understand how to develop a customer service culture within their business
  • Understand how to build teams and motivate colleagues through techniques such as on-site coaching
  • Understand how to effectively monitor and communicate levels of customer service performance

Unit 3: Providing Customer Service in Hospitality

The aim of this unit is to enable learners to gain understanding of the role of communication, presentation and teamwork in customer service and develop customer service skills in hospitality.

Learning Outcomes:

  • Understand the role of communication, presentation and teamwork in customer service in hospitality
  • Be able to provide customer service to meet the needs of customers in different hospitality situations

Unit 4: Financial Control in Hospitality

The aim of this unit is to enable you to gain an understanding of the principles of goods selection, costing and pricing, and the use of financial statements to measure hospitality business performance and gain skills to apply controlling and accounting methods for resources.

Learning outcomes:

  • Understand the principles of goods selection in hospitality
  • Understand costing and pricing in hospitality
  • Be able to apply controlling and accounting methods for resources in hospitality
  • Understand the use of financial statements to measure hospitality business performance

Unit 5: Supervisory Skills in the Hospitality Industry

The aim of this unit is to enable the candidate to develop the necessary knowledge and understanding of how to supervise, lead, and train staff. This covers the legislative requirements including the supervisory responsibilities associated with ensuring that the organisation’s working environment and staff are fully compliant with legal requirements. Importance is also placed on identification, monitoring and recording risk assessments and the production and application of health and safety policies and procedures.

Learning outcomes:

  • Be able to apply and monitor good health and safety practices
  • Be able to explain how to apply staff supervisory skills within a small team

Unit 6: Food and Drinks Service

The aim of this unit is to enable learners to gain understanding of the importance of the meal experience in food and drink service operations and skills to prepare, provide and review provision of food and drink service. Observational evidence from unit 5 can be used in conjunction with this unit.

Learning Outcomes:

  • Understand the importance of the meal experience in food and drink service operations
  • Be able to organise the preparation and layout of a food and drink service operation
  • Be able to provide food and drink service and customer service in a professional, safe and hygienic manner
  • Be able to review food and drink service provision

Unit 7: Alcoholic Beverage Service

The aim of this unit is to enable learners to gain knowledge and understanding of different types of alcoholic beverages and appropriate matches with food, its storage, equipment and presentation, the issues concerning its sale and gain skills in serving them. Learners will also gain knowledge of the main types of cocktails and ways in which they are mixed and served. Observational evidence produced in unit 6 could be used in conjunction with this unit.

Learning Outcomes:

  • Know different types of alcoholic beverages and appropriate matches with food
  • Know the storage and equipment requirements of common types of alcoholic beverages
  • Be able to serve alcoholic beverages
  • Know main types of cocktails and ways in which they are mixed and served
  • Understand the issues concerning the sale of alcoholic beverages

Unit 8: The Principles of Food Safety Supervision for Catering

The aim of this unit is to ensure that candidates are trained in accordance EU regulations. These regulations require food businesses to develop and implement food safety management systems that are based on HACCP principles. The unit will ensure that supervisors or prospective supervisors receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities.

Learning Outcomes:

  • Understand the role of the supervisor in ensuring compliance with food safety legislation
  • Understand the application and monitoring of good hygiene practice
  • Understand how to implement food safety management procedures
  • Understand the role of the supervisor in staff training

Unit 9: Personal Selling and Promotional Skills for Hospitality

The aim of this unit is to enable learners to gain knowledge of how personal selling and promotional activities benefit hospitality businesses and the various types of customers and the factors that influence their decisions to purchase, and gain skills to design promotions and use personal selling skills to promote and sell hospitality products and services.

Learning Outcomes:

  • How personal selling and promotional activities benefit hospitality businesses
  • Know the various types of customers and the factors that influence their decisions to purchase
  • Be able to design promotions for use in hospitality businesses
  • Be able to use personal selling skills to promote and sell hospitality products and services

Unit 10: Events Organisation in Hospitality

The aim of this unit is to enable learners to gain knowledge and understanding of different types of events, tasks and skills required for event management, planning considerations and essential requirements for safety, security and crowd management.

Learning Outcomes:

  • Know features of different types of events
  • Know tasks and skills required for event management
  • Understand planning considerations for event management 
  • Understand essential requirements for safety, security and crowd management

Unit 11: Front Office Operations in Hospitality

The aim of this unit is to enable learners to gain knowledge of the structure, role and requirements of front office operations and gain skills to use systems and procedures involved in reservations and registration, and guest accounting and interpret data and room statistics used to assess and improve the performance of front office operations within hospitality businesses.

Learning Outcomes:

  • Know the structure, role and requirements of front office operations within hospitality businesses
  • Be able to use systems and procedures involved in reservations and registration
  • Be able to use systems and procedures involved in guest accounting
  • Be able to interpret data and room statistics used to assess and improve the performance of front office operations.

Unit 12: Personal and Professional Development in Hospitality

The aim of this unit is to enable learners to gain knowledge of the sources of careers information and career progression routes and skills to complete a development plan by carrying out a personal assessment, monitor personal and professional development plans and propose further development activities, and prepare for employment or training in hospitality.

Learning Outcomes:

  • Know the sources of careers information and career progression routes
  • Be able to complete a development plan by carrying out a personal assessment
  • Be able to monitor personal and professional development plans and propose further development activities
  • Be able to prepare for employment or training in hospitality

Unit 13: Industry-related Project in Hospitality

The aim of this unit is to enable learners to develop and use skills to research, plan, carry out and present a hospitality industry related project to an audience.

Learning Outcomes:

  • Be able to identify opportunities for a hospitality project
  • Be able to plan and research the hospitality project
  • Be able to carry out and monitor the hospitality project
  • Be able to present the hospitality project to an audience

Unit 14: Environment and Sustainability in Hospitality

The aim of this unit is to enable learners to gain knowledge and understanding of the impact of the hospitality industry on the environment. Learners will develop an understanding of the environmental impacts, both positive and negative, of the hospitality industry, as well as the conflicting needs of customers, businesses and governments. Learners will also develop an understanding of the costs and benefits of environmentally friendly practices to different parties, such as waste disposal and use of energy, the interest groups driving environmentally friendly operations within the context of the hospitality industry, and the role of government.

Learning Outcomes:

  • Know the impact of the hospitality industry on the environment
  • Understand the conflicting needs of different stakeholders with respect to hospitality
  • Understand the measures taken by the hospitality industry to ensure a sustainable environment
  • Be able to plan and undertake research into an environmental issue in a hospitality business