Hotel and Hospitality, University 2nd Year (level 5)

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 supply chain management

Students will understand supply chain systems and procedures, and how organisations use these to procure, produce and prepare food and beverages within the hospitality industry, both domestically and globally. This unit demonstrates how supply chain management is essential for efficient operation and for achieving a competitive edge.

Quality management

Students will be able to understand the concept of quality and quality management and apply it in a hospitality setting. Students will be able to analyse, evaluate and implement a quality management system in a hospitality organisation.

Events and conference management

Students will understand the operational issues that underpin successful events and conference management. This unit examines a wide range of events and discusses the processes and considerations involved.

Customer relations management

Students will understand the importance of Customer Relationship Management (CRM) to hospitality organisations and recognise the necessary processes to ensure its effectiveness. 

Managing people

Students are able to gain an understanding of the key principles of management behaviour and a range of management styles, roles, responsibilities, characteristics and skills. Students will be able to understand the effectiveness of different organisation structures by studying the design and culture within a hospitality setting. 

Current issues in HRM

Students will be able to understand the key principles of Human Resource Management (HRM) and the current issues Human Resource (HR) managers have to consider when carrying out their role and responsibilities. Students will also understand how current legislation has an impact on the HR function in Hotel and Hospitality Management. 

Revenue management

Students will be able to understand what the key elements of revenue management are and how this affects the pricing of hotel bedrooms. Students will also be able to implement the practices of yield management in a hotel and set an overbooking policy. 

Corporate social responsibility

Students will be able to understand key principles of Corporate Social Responsibility (CSR) and sustainable development. Students will learn about the impact hotels have on social, cultural and environmental factors and how the hotel industry can make a difference by implementing practices and procedures to be more sustainable.

Contemporary issues

Students will understand the nature and impact of current and potential Contemporary issues that affect the hospitality industry. This unit will demonstrate the need for organisations to be flexible and to adapt to rapidly changing environments and customer demands.

Business planning

Students will understand how to create a business plan for a hotel or hospitality organisation. Students will learn where the business is positioned in the current market, measure the performance and suggest opportunities for growth.

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.