ATHE Level 4: Undergraduate Hotel and Hospitality Management Course

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COURSE OVERVIEW

The undergraduate Hotel and Hospitality Management course is a 120-credit course, made up of 10 level 5 modules. Each module consists of around 40-guided learning hours. All modules have an additional 30-50 learning hours of optional materials, which comprise of recommended exercises, recommended readings and Internet resources. Within the modules are self testing exercises. You must take care in answering these. Although they are not marked nor do they count towards your final assessment, the marking is tested against your scoring on the final assessment to check for consistency of score

The length of the course is typically a year long however, it is dependent upon the learner how quickly he/she is able to finish the course.

Course start dates can be any time throughout the year if the course is pursued online. Please contact college for start dates in case you need to study on campus.

Trading under the College of Birmingham,
449 Stratford Road, Birmingham, West Midlands, B11 4LD, UK

OUR QUALIFICATIONS

Our management qualifications are the culmination of expert input from colleges, sector skills councils, industry professionals and our qualification development team.

We have taken advantage of the flexibility of the QCF to develop a suite of awards, certificates and diplomas that offer progression from level 4 up to level 7.

Key features of the qualifications include:

  • Core units that are common to different sectors offering the opportunity for learners to move between sectors or delay decisions as to which area to specialise in
  • Small qualifications that can be used for professional development for those in employment or for learners who do not have the time to undertake a full time programme
  • Flexible methods of assessment allowing tutors to select the most appropriate methods for their learners

ABOUT ATHE

An Ofqual regulated awarding organisation, providing QCF qualifications in management, health & social care management and travel & tourism management. ATHE are known for their excellent customer service, efficient support and flexible qualifications that offer diverse progression routes.

ENTRYREQUIREMENTS

These qualifications are designed for learners who are typically aged 18 and above. ATHE’s policy regarding access to their qualifications is that:

  • They should be available to everyone who is capable of reaching the required standards
  • They should be free from any barriers that restrict access and progression
  • There should be equal opportunities for all those wishing to access the qualifications.

Centres should review the prior qualifications and experience of each learner and consider whether they provide the necessary foundations to undertake the programme of study at level 4.

For learners with disabilities and specific needs, this review will need to take account of the support available to the learner during teaching and assessment of the qualification.

For learners who have recently been in education or training the entry profile is likely to include one of following:

  • A GCE Advanced level profile with achievement in 2 or more subjects supported by 5 or more GCSEs at grades C and above
  • Other related level 3 subjects
  • An Access to Higher Education Certificate delivered by an approved further education institute and validated by an Access Validating Agency
  • Other equivalent international qualifications

Learners must also have an appropriate standard of English to enable them to access relevant resources and complete the unit assignments. Learners may also have relevant work experience. Mature learners may present a more varied profile of achievement that is likely to include relevant work experience (paid and/or unpaid) with levels of responsibility, participation and/or achievement of relevant professional qualifications. This may be used for recognition of prior learning (RPL).

CREDIT VALUES AND RULES OF COMBINATION

The QCF is a framework, which awards credit for qualifications and units and aims to present qualifications in a way that is easy to understand and measure. There are three sizes of qualification in the QCF:

  • Award, between 1 and 12 credits
  • Certificate, between 13 and 36 credits
  • Diploma, 37 credits and above

Each unit within a qualification has a credit value and a level. The credit value specifies the number of credits that will be awarded to a learner who has achieved the learning outcomes of a unit.

The level is an indication of relative demand, complexity and depth of achievement and autonomy.

Each credit represents 10 hours of learning time. The learning time is a notional measure which indicates the amount of time a learner at the level of the unit is expected to take, on average, to complete the learning outcomes of the unit to the standard determined by the assessment criteria.

Learning time includes activities such as directed study, assessment, tutorials, mentoring and individual private study.

The credit value of the unit will remain constant in all contexts regardless of the assessment method or the mode of delivery. Learners will only be awarded credits for the successful completion of whole units.

Each unit also contains information on guided learning hours (GLH). GLH are intended to provide guidance for centres on the amount of resource needed to deliver the programme and support learners i.e. the time required for face-to-face delivery, tutorials, workshops and associated assessments. Each qualification has agreed rules of combination, which indicate the number of credits to be achieved, which units are mandatory and the choice of optional units. The rule of combination for each qualification is given below.

MODULES

Accounting and Cost Control
Budgeting cost control and sound financial management are a prerequisite for any successful business. This module examines key areas of budgeting and cost management and the importance of financial reporting and analysis.

Hospitality and Hotel Housekeeping
Housekeeping is the public face of this industry and this module focuses on the issues involved in keeping rooming and other public areas to a high quality standard both in Hotels and event locations. Considering quality, customer expectations, logistics and practicalities.             

Quality/health and Safety
There is a massive burden of responsibility in this industry to keep both the public and your guests safe and protected and this responsibility inevitably runs alongside the need for quality in everything you do. This module focuses on the responsibilities both legal and practical in safeguarding staff and customers in the industry and delivering to the highest possible standards.

Facilities Management
This industry relies on many ancillary facilities that need to integrate and operate in harmony. This module focuses on these aspects such as equipment and machinery both in public areas and in areas such as food preparation, heating, lighting and public lifts.

Culinary and Nutritional Aspects
Modern catering and hospitality explores new areas of food and beverage planning with increasing emphasis on dietary and healthy eating requirements. This module looks at the various aspects of menu planning and analysis of dietary and nutritional balance.

Marketing in Hotel and Leisure
This industry is competitive but highly segmented with very specific messages needed to be given for well defines target segments. This module explores the segmentation created within the industry; key factors in exploiting them and how these impact on the marketing plan.

Primary Management Issues for Hospitality and Hotel Management
In the end a successful operation will revolve around a highly quality and well-trained management team. This module explores the key aspects of hotel and hospitality management that need to be identified and developed and the various skills required.

Organisational Behaviour and Social Aspects in Hospitality
The hotel and hospitality industry is primarily customer facing with direct and continuous interaction with customers at all levels and at all points of the customer experience. This places unique cultural and interpersonal issues that need to be recognised and dealt with. This module will explore some of these issues and how they impact on different sectors.   

Training and CPD
Training and continual development is a vital area of this industry and such a broad and diverse range of challenges continually arise. This module will explore the key areas of the industry and the focus on skill development and the planning demanded to sustain a professional and effective organisation.

Teams
This industry is quite unique in the diversity of skills required within the entire customer experience and complementary skills are demanded to ensure a seamless and high quality customer experience. This module explores all aspects of teamwork, the key skill requirements and mechanisms for continual improvement.

GUIDANCE ON ASSESSMENT

Each module consists of 40 guided learning hours of material with an additional 30-50 hours worth of optional materials, which comprise of recommended exercises, recommended readings and Internet resources. Within the modules are self testing exercises. You must take care in answering these. Although they are not marked nor do they count towards your final assessment, the marking is tested against your scoring on the final assessment to check for consistency of score. All course material will be available to access online. Students will also be provided with recommended reading lists and be given guidance wherever needed. Online support is available for all learners. Students will be given access to the School of Business website in which they will be able to communicate with one another, and support staff, through the means of a forum.

The modules are written against prescribed learning outcomes defined by the Qualifications and Credit Framework (QCF) administered by Ofqual, the Government appointed regulator. In addition the learning outcomes are articulated against the ATHE UK curriculum.

FEE

The fee for the ATHE level 4Hotel and Hospitality Management course is £4000. Payment can be made by credit card, debit card, bank transfer or by PayPal.

PROGRESSION

On successful completion of a Level 4 qualification in Hotel and Hospitality Management there are a number of progression opportunities. Learners may progress to a Level 5 in Hotel and Hospitality Management or the Extended Diploma in Management for Travel and Tourism.

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