Higher Nationals Hospitality Management
Higher Nationals Hospitality Management
Duration
HNC One Academic Year
HND Two Academic Year
Start Dates
April
September
January
Fees
Campus (Home): Year 1 fee, £6,000
Campus (International): Year 1 fee, £12,500
Delivery
3 days a week (average 15 hours each week).
Monday to Friday between 9am and 5pm
Entry Requirements
Minimum 48 UCAS Tariff points
Student Satisfaction
95% of Our students would recommend IBCM / IBCM Student Survey 2022
Awarding Body
Pearson
UCAS Course Code
N/A
Purpose and Objectives of the HN’s in Hospitality Management
The purpose of the BTEC Higher Nationals in Hospitality Management is to develop students as professional, self-reflecting individuals able to meet the demands of employers in Hospitality Management and adapt to a constantly changing world. The qualifications aim to widen access to higher education and enhance the career prospects of those who undertake them.
Key Objectives include:
- To equip students with hospitality skills, knowledge and the understanding necessary to achieve high performance in the global hospitality environment
- To enrich the student experience through a diverse and innovative programme of study that stems from a vocational and technical perspective
- To provide insight and understanding into the diversity of roles within the hospitality industry, recognising the importance of networking and collaboration at all levels
- To provide opportunities for students to enter or progress in employment in hospitality, or to progress to a higher education qualification such as an Honours degree in hospitality or related area.
Unit descriptions: “Students will cover, in year one: The Contemporary Hospitality Industry, Managing the Customer Experience, Professional Identity and Practice, The Hospitality Business Toolkit, Leadership and Management for Service Industries (Pearson set), Managing Food and Beverage Operations, Managing Conference and Events and Human Resource Management.
In Year 2, as well as studying mandatory units Research Project (Pearson set) and Hospitality Consumer Behaviour and Insight, students will choose from a range of optional units including: Hospitality Supply Chain Management, Food Service Management, Front Office Operations Management, Managing and planning an event, Integrated Hospitality Marketing Communications, Diet and Nutrition, Hospitality Business Strategy, Organisational Behaviour, Strategic Human Resources and Managing and Running a small business
MODULES AND ASSESSMENT
The following are the modules (units) you will undertake for both the HNC and HND programmes. For students wishing to complete the HND programme, all year one units (Level 4) the HNC must be completed and passed prior to progressing on to the second year.
Year One (HNC)
120 credits – 1 year full time study or 2 years part-time study
Year Two (HND)
240 credits Two years full time study or four years part-time study
(The above units must be successfully completed* before beginning the following modules:)
Learners will undertake the 2 mandatory units plus a choice from the optional units below totalling a further 120 credits (therefore 240 total, with those from years one and two combined). Choices of optional units will be discussed with students during their first year.
Unit/Module | Mandatory or Optional | Key Learning Outcomes |
18 Research Project (Pearson set)
(30 credits) | Core unit – mandatory | · Examine appropriate research methodologies and methods to identify those appropriate to the research process · Develop a research proposal, including a supporting literature review · Analyse data using appropriate techniques to communicate research findings · Reflect on the application of research methodologies and process
|
19 Hospitality Consumer Behaviour and Insight
(15 credits) | Core unit – mandatory | · Examine the factors that influence hospitality consumer behaviour and attitudes · Demonstrate the ability map a path to purchase in a hospitality context, including the decision-making process · Evaluate the appropriate forms of research to understand influences on the hospitality consumer decision-making process · Evaluate appropriate forms of research to understand influences on the hospitality consumer decision-making process · Evaluate how marketers influence the different stages of the hospitality consumer decision-making process · |
20. Hospitality Supply Chain Management
(15 credits) | Optional | · Apply key supply chain concepts, principles and processes in a hospitality context · Evaluate the importance of effective supply chain management · Examine the interrelationships between supply chain and other areas of a hospitality organisation · Recommend improvements to a supply chain strategy for a hospitality organisation
|
25 Food Service Management
(15 credits) | Optional | · Investigate the sourcing and procurement processes within a food service organisation · Evaluate operations management strategies within a given food service context · Explore the importance of ethical management for overall business success · Produce an improvement plan for a given organisational challenge within a food service organisation
|
29 Managing and Planning an Event
(15 credits) | Optional | · Examine how event plans are researched, developed and agreed to meet customer and business requirements · Develop and implement policies and procedures for events · Manage resources and logistics to ensure events are delivered in line with event plans · Monitor and evaluate events to ensure customer and business requirements are met.
|
33 Integrated Hospitality Marketing Communications
(15 credits) | Optional | · Evaluate different marketing channels and how they serve communication objectives for various hospitality organisations · Devise communication objectives and justify appropriate channel selection and integration · Design and produce content appropriate to the channel and communication objectives · Demonstrate the ability to critically evaluate a hospitality case study involving communication strategy, channel choice and creative content
|
36 Diet and Nutrition
(15 credits) | Optional | · Demonstrate an in-depth knowledge of nutrients and calories, their sources and their effect, on health and well-being · Evaluate the impact of nutritional knowledge in relation to hospitality management · Examine the implications of nutrition in relation to specific diseases, digestive disorders and key stages of life · Discuss menu planning for specialist diets including allergies and intolerance, cultural and ethnic food requirements and plant based diets |
41 Hospitality Business Strategy
(15 credits) | Optional | · Analyse the impact and influence that the macro environment has on a hospitality organisation and its business strategies · Assess a hospitality organisation’s internal environment and capabilities · Evaluate and apply the outcomes of an outcomes of an analysis using Porters Five Forces model to a given market sector · Apply models, theories and concepts, to assist with the understanding and interpretation of strategic directions available to a hospitality organisation |
43 Organisational Behaviour
(15 credits) | Optional | · Analyse the influence of culture, power and politics on the behaviour of others in an organisational context · Evaluate how to motivate individuals and teams to achieve a goal · Demonstrate an understanding of how to cooperate with others · Apply concepts and philosophies of organisational behaviour to a given business situation |
44 Strategic Human Resource Management | Optional | · Analyse key external and contextual developments which influence HR strategy · Apply contemporary theoretical and practical knowledge of HR development · Evaluate how appropriate change management models support HR strategy · Evaluate the contribution of HR management and development to sustainable business performance and growth
|
When you begin your qualification your Programme Leader will take you through all aspects of your timetable, and of the requirements of IBCM and the awarding body Pearson. You will be given an induction to the college and the local area and into the specifics of the qualification including understanding the structure of the programme, the terminology and how assessment and internal quality assurance take place. You will be issued with a range of useful policies and procedures and will have a one to one interview to ensure we can tailor our support to your own individual needs.
- Minimum age 18 years.
- Applicants will ideally have one or more of the following:
- A BTEC Level 3 qualification in business
- A GCE Advanced Level that demonstrates strong performance in a relevant subject
- Other related level 3 qualifications
- Substantial related work experience
- An international equivalent of the above
However students with significant relevant work experience can also be considered.
As this programme is both taught and assessed in English, it is essential that all non-native English speakers can demonstrate capability in English at the levels below:
- IELTS 5.5 (Reading and writing must be at 5.5 )
- PTE 5.2
- Or equivalent
You will be issued with an Assessment Plan at the start of each term. This will outline each unit (module) being studied that term and all relevant submission and assessment dates. To achieve each unit you will have to demonstrate competence in each of the relevant learning outcomes identified above. Assessment may take the form of a completed written assignment or report, a project, or a presentation (or combination of any of the above). Some group work may take place, although you will always be assessed on an individual basis.
You will be given formative assessment early on in each module to enable you to identify where your strengths are and which areas you need to develop in order to be successful.
You will then be assessed at the end of each module against the required Learning outcomes. All assessments go through our own Internal Quality Assurance process to ensure that they meet the highest possible standards and give you every opportunity to achieve (see IBCM Assessment and Verification Policy) link here
Students will be awarded a grade of pass, merit or distinction for each module and an overall grade at the end of the qualification
All of our assessment and internal quality procedures are regularly monitored and an Assessment Board will be held at the end of each term to verify all decisions made as well as to investigate any issues of concern.
Should you not meet the learning outcomes on your first submission, you will be given one opportunity for a resubmission and will be given deadlines for this submission. All resubmissions are capped at a pass grade.
If, at the resubmission, you still do not meet the required outcomes, one opportunity to repeat the unit can be authorised. Full attendance at lessons for the repeated module is required along with appropriate payment. The unit can receive a maximum pass grade.
If a unit is still not passed at this stage it is deemed to have failed. Your assessor will discuss the options with you, such as an alternative unit in the case of optional units, or the provision made within both HNC and HND programmes for “compensation” units (the ability to be awarded the qualification even when one of the 15 credit units has not been achieved).