Hotel and Hospitality, University 1st Year (level 4)

All course material, including online modules and written assignments
Personal tutor support with 1-2-1 Skype sessions
Dedicated student support
Access to an online social learning forum
Assignment marking and feedback

To enrol in a Level 4 course, you must be at least 18 and have a full secondary education. Before enrolling in level 5, you must complete level 4.

On completion of this course students have the opportunity to complete the third year of a degree programme (BA Top up)  from a range of UK universities. The Top up programme can be studied online or on campus.

Students can apply to any university offering the BA Top up, listed below some universities that offer the BA Top up programme in Hotel and Hospitality:

University of Derby

International Hospitality Business Management (Top-Up)

Bournemouth University

BA (Hons) International Hospitality & Tourism Management 

University of Central Lancashire

Management in Hospitality BA – Top up

University of Sunderland

International Tourism and Hospitality Management (Top-Up) BSc (Hons)

University of Northampton

International Tourism Management (Top-Up) BA 

Food and beverage operations

Students will gain an understanding of the processes involved in food and beverage operations, including practical aspects of food and beverage production and service.

Food safety and hygiene

Students will understand the need to comply with regulations and effectively manage procedures for ensuring food safety.

Hospitality and hotel housekeeping

Students will understand the role of the housekeeping department within a hospitality setting. This unit will identify the importance of the housekeeping department and the impact it has on the hospitality operation.

Customer service

Students will be able to understand the importance of a customer focused hospitality establishment in a competitive environment by carrying out research on customers’ requirements and expectations. Students will also gain skills to deliver excellent customer service and evaluate the benefits of exceeding customers’ expectations.

Front office operations

Students will understand the role of the front office department within a hospitality setting. This unit will identify the importance of the front office department and the impact it has on the overall hospitality operation.

Accounting and cost control

Students will understand the principles of costing within hospitality and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them.

Global tourism and hospitality

Students will understand the size and scope of the global tourism and hospitality industry. The unit examines the influences that affect it and the growth of its brands within international markets.

Marketing

Students will be able to understand the key principles of the marketing concept and relate the role of the marketing mix to the hospitality industry. Students will understand the marketing cycle and be able to devise a promotional campaign.

Employee engagement

Students will understand the concept of employee engagement and the key components. Students will be able to assess how employee engagement can have an impact on the overall business performance by introducing specific strategies and practices.

Training and CPD

Students will be able to use different methods for identifying the need for training in a hospitality setting. Students will understand how individuals learn in different ways and the importance of selecting the most effective training method. Students will then be able to plan, design, deliver and evaluate the effectiveness of a training session or program. The students will also be introduced to the concept of Continuous Professional Development and the need and relevance for it in a hospitality setting.

The ATHE Level 4/5 Hotel and Hospitality course is made up of 10 modules and 10 written assignments at each level. On completion of the modules, students will be given access to the assignments. The assignments are approximately 5,000-8,000 words each. Students are provided support on the modules and assignments via the ‘Tutor’ section of the learning platform.

The assignment unit titles for the level 4 course are:

1. Food and beverage operations
2. Food safety and hygiene
3. Hospitality and hotel house keeping
4. Customer service
5. Front office operations
6. Global tourism and hospitality
7. Employee engagement
8. Marketing in hospitality
9. Accounting and cost control
10. Training and CPD

The assignment unit titles for the level 5 course are:

1. Food and beverage supply chain management
2. Quality management
3. Events and conference management
4. Customer relationship management
5. People management in hospitality industry
6. HRM issues in the hospitality industry
7. Revenue management in hotels
8. Corporate social responsibility
9. Contemporary issues in the hospitality industry
10. Business planning in the hospitality industry

During the course of study for their diploma in Hospitality Management, students will gain skills in food and beverage supply chain Management, accounting and cost control, marketing in Hotel and leisure, and more. Upon successful completion of the course, students can pursue positions at hotels, restaurants, resorts, and other associated properties in the Hotel and Hospitality industry.