Pearson BTEC Level 5 HND Diploma in Hospitality Management (QCF)

Introduction
About Pearson (www.pearson.com/uk)
Pearson Education Limited is the UK’s largest awarding body providing a wide range of qualifications including academic, vocational, occupational and specific programmes for employers.Pearson is the world’s leading learning company with the aim is to help everyone progress in their lives through education. Pearson has been involved in education for over 150 years, and by working across 70 countries, in 100 languages, have built an international reputation for a commitment to high standards and raising achievement through innovation in education.

Pearson BTEC Level 5 HND Diploma in Hospitality Management (QCF)

To complete the course students have to successfully complete 7 mandatory core units as well as 9 optional units.

Syllabus Overview

Mandatory Units
– The Contemporary Hospitality Industry
– Finance in the Hospitality Industry
– Customer Service
– Research Project
– Food and Beverage Operations Management
– Rooms Division Operations Management
– The Developing Manager
– Industrial Attachment* (6 Months)

*Additional Subject Information
Students who are not granted a Training Work Permit by the Ministry of Manpower (Singapore) can complete the course by writing a Student Report based on knowledge gained during their theory component of the course. The report must have a word count of 3000 +/- 5%.

Optional Units (8 units must be completed)
– Marketing in Hospitality
– Human Resource Management for Service Industries
– Hospitality Operations Management
– Conference and Banqueting Management
– Hospitality Contract and Event Management
– Quality Management in Business
– Facilities Operations and Management
– Food Safety Management
– The Travel and Tourism Sector
– Sustainable Tourism Development
– Tourist Destinations
– Personal and Professional Development

Pearson’s BTEC programme, offered in Singapore, is delivered through classroom lectures, group and individual assignments, case studies, in-class exercises and industry visits where appropriate.
Full–time
18 months (Theory)
Monday to Friday, 3 hours per session

Part–time
30 months (Theory)
3 days a week, 3 hours per session

6 months (Industrial Attachment)
44 hours per week
Industrial Attachment for international students is not guaranteed as a training work permit is required to undertake the on the job training. The application for training work permit is subject to approval by the Ministry of Manpower.

Full Time Intake
Dates available on request

Part-Time Intake
Dates available on request

Awarding Body
The Pearson BTEC Level 5 HND Diploma in Hospitality Management (QCF) is awarded by Pearson Education Limited, UK.

Full Time Intake

Class Commencement Enrolment Period
13 Feb 2017 19 Dec 2016 – 15 Jan 2017
20 Mar 2017 16 Jan 2017 – 19 Feb 2017
24 Apr 2017 20 Feb 2017 – 26 Mar 2017

Part-Time Intake
Dates available on request

To be eligible for admission to Pearson BTEC Level 5 HND Diploma in Hospitality Management (QCF), you must:
  • be at least 18 years old at the time of application
  • meet the minimum academic qualification and English standard listed in table below:
Progression Route- BTEC Level 3 qualification in Hospitality Management or related Level 3 qualification or equivalent

- Higher Education Certificate awarded by an approved further education institution
Academic Route- Obtain at least a C6 at GCE A Levels in any three subjects or equivalent
Mature Candidate Route21 years old and above and;

- Minimum of 2 years relevant work experience orn

- GCE O Level 2013 3 passes (1 pass must be in English) or equivalent or

- GCE N Level 2013 5 passes (1 pass must be in English) or equivalent
English Requirement- IELTS 5.5 or equivalent

- At least a C6 at GCE O Level English or equivalent
The Contemporary Hospitality Industry

This unit introduces learners to the scope, scale and diversity of hospitality. It establishes a framework for the industry, using agreed definitions and the Standard Industrial Classification of the industries that encompass hospitality.

  • On successful completion of this unit a learner will:
  • Understand the current structure of the hospitality industry
  • Understand staffing in the hospitality industry
  • Understand recent developments affecting hospitality
  • Be able to recognise potential trends and developments in hospitality

Finance in the Hospitality Industry
This unit will enable learners to develop practical understanding of the accounting techniques used to control costs and profits, and to support managers in making effective short-term decisions.

On successful completion of this unit a learner will:

  • Understand sources of funding and income generation for business and services industries
  • Understand business in terms of the elements of cost
  • Be able to evaluate business accounts
  • Be able to analyse business performance by the application of ratios
  • Be able to apply the concept of marginal costing

Customer Service
This unit enables learners to gain understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service.

On successful completion of this unit, a learner will:

  • Understand customer service policies within business and services contexts
  • Understand the purpose of promoting a customer-focused culture
  • Be able to investigate customer requirements and expectations

Research Project
To develop learners’ skills of independent enquiry and critical analysis by undertaking a sustained research investigation of direct relevance to their Higher Education programme and professional development.

On successful completion of this unit a learner will:

  • Understand how to formulate a research specification
  • Be able to implement the research project within agreed procedures and to specification
  • Be able to evaluate the research outcomes
  • Be able to present the research outcomes

Food and Beverage Operations Management

This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills.

On successful completion of this unit a learner will:

  • Understand different food and beverage production and service systems
  • Understand the financial controls used in food and beverage operations
  • Be able to devise menus for hospitality events
  • Be able to provide food and beverage services for hospitality events

Rooms Division Operations Management

This unit will provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations.

On successful completion of this unit a learner will:

  • Understand services provided by the rooms division in diverse contexts
  • Understand the impact of contemporary management issues on the effective management and business performance in the front of house area
  • Understand factors that contribute to effective management and business performance in the accommodation service function
  • Be able to apply techniques to maximise and measure occupancy and rooms revenue

The Developing Manager
This unit enables learners to gain understanding of behaviour management principles and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career development plan.

On successful completion of this unit, a learner will:

  • Understand principles and practices of management behaviour
  • Be able to review own potential as a prospective manager
  • Be able to show managerial skills within a business and services context
  • Be able to create a career development plan for employment within a business and services context

Industrial Attachment (6 Months)
On successful completion of this unit, a learner will:

  • Be able to negotiate industry experience
  • Understand the specific requirements of the placement
  • Be able to undertake work experience as identified
  • Be able to monitor and evaluate own performance and learning

Marketing in Hospitality

This unit enables learners to understand the concepts of marketing, the role of the marketing mix, the marketing cycle, and gain skills in using the promotional mix.

On successful completion of this unit, a learner will:

  • Understand the concepts of marketing in a services industry context
  • Understand the role of the marketing mix
  • Be able to use the promotional mix
  • Understand the marketing cycle in a services industry environment

Human Resource Management for Service Industries

This unit enables learners to gain understanding of human resource management, employee relations and employment law, recruitment and selection, and training and development in service industries.
On successful completion of this unit, a learner will:

  • Understand human resource management
  • Understand the effect of employee relations and employment law on service industries businesses
  • Understand the recruitment and selection process
  • Understand training and development in service industries businesses

Hospitality Operations Management

This unit enables learners to gain understanding of the operational and economic characteristics, product development, pricing and profitability concepts and gain skills to analyse and improve operational performance in hospitality.

On successful completion of this unit, a learner will:

  • Understand the operational and economic characteristics of hospitality operations
  • Understand product development within hospitality environments
  • Understand pricing and profitability concepts within hospitality operations
  • Be able to use appraisal techniques to analyse and improve operational performance

Conference and Banqueting Management

This unit will enable learners to gain an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.

On successful completion of this unit, a learner will:

  • Understand the nature of the conference and banqueting sector and the factors influencing its development
  • Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
  • Understand food production and service systems
  • Understand the ergonomic considerations in the organisation of conference and banqueting event

Hospitality Contract and Event Management

This unit will enable learners to gain understanding of contract and event management in the hospitality industry, including the diversity of the services and products, and factors that optimize business performance.

On successful completion of this unit, a learner will:

  • Understand external factors that affect planning and management in the event and contract sectors
  • Understand the operational issues which affect the success of event management
  • Understand the client and contractor relationship
  • Understand the financial processes involved in tendering for and implementation of events

Quality Management in Business

The aim of this unit is to enable learners to understand the concept of quality and quality management and define it in the context of business and service operations.

On successful completion of this unit a learner will:

  • Understand the different approaches to quality management appropriate to commercial operations
  • Understand the benefits of quality management in a business and services context
  • Understand a range of quality controls and how service to the customer can be improved
  • Be able to apply the principles of quality management to improve the performance of an organisation

Facilities Operations and Management

This unit will enable learners to gain understanding of the professional scope and practice of contemporary facilities management. Learners will use administrative systems and evaluate the effectiveness of facilities operations.

On successful completion of this unit a learner will:

  • Understand the operational responsibilities of a facilities manager
  • Understand the legal, health, safety and environmental obligations to be addressed by facilities operations
  • Be able to use a range of administrative systems to support facilities operations
  • Be able to use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities

Food Safety Management

This unit will enable learners to gain understanding of the systems and processes required to produce safe food, and the management activities and controls required to achieve this.

On successful completion of this unit a learner will:

  • Understand the agents that cause food-borne illness and the contamination of food
  • Understand the processes that can prevent food spoilage and preserve food quality
  • Understand the importance of effective prevention systems in the control of food contamination
  • Be able to construct control and food management systems

The Travel and Tourism Sector

This unit enables learners to gain understanding of the travel and tourism sector, the influence of government, the effects of supply and demand, and the impacts of tourism.

On successful completion of this unit, a learner will:

  • Understand the history and structure of the travel and tourism sector
  • Understand the influence of local and national governments and international agencies on the travel and tourism sector
  • Understand the effects of supply and demand on the travel and tourism sector
  • Understand the impacts of tourism

Sustainable Tourism Development

The aim of this unit is for learners to gain understanding of the rationale and different approaches to tourism planning and development, sustainable tourism, current issues and impacts of tourism.

On successful completion of this unit, a learner will:

  • Understand the rationale for planning in the travel and tourism industry
  • Understand different approaches to tourism planning and development
  • Understand the need for planning for sustainable tourism
  • Understand current issues related to tourism development planning
  • Understand the socio-cultural, environmental and economic impacts of tourism in developing countries and emerging destinations

Tourist Destinations

The aim of this unit is to enable learners to gain understanding of UK and worldwide destinations, their cultural, social and physical features, their characteristics and issues affecting their popularity.

On successful completion of this unit, a learner will:

  • Understand the scope of key UK and worldwide tourist destinations
  • Understand the cultural, social and physical features of tourist destinations
  • Understand how the characteristics of destinations affect their appeal to tourists
  • Understand issues likely to affect the popularity of tourist destinations

Personal and Professional Development

This unit aims to help the learner become an effective and confident self-directed employee. This helps the learner become confident in managing own personal and professional skills to achieve personal and career goals.

On successful completion of this unit, a learner will:

  • Understand how self-managed learning can enhance lifelong development
  • Be able to take responsibility for own personal and professional development
  • Be able to implement and continually review own personal and professional development plan
  • Be able to demonstrate acquired interpersonal and transferable skill
University Pathway
BTEC Higher Nationals are well recognised internationally – the qualifications are currently delivered in 65 different countries.

As with most progression pathways to degrees, the entry point for a learner is at the discretion of the international higher education centre. In addition, the centre may have specific requirements around language levels, etc. that the learner will need to meet as part of the application process.

Over 100 universities worldwide recognise BTEC qualifications for progression so graduates can pursue a top-up final year degree with British, Australia and US universities. Find out more here.

Career Prospects
The BTEC Higher National Diploma in Hospitality Management is a vocational qualification and so provides learners in Singapore with a range of skills and knowledge that can be readily applied in the workplace.

Application FeeLocal StudentInternational Student
Application Fee (non refundable)50.0050.00

For CourseLocal Student International Student
Material Fee450.00450.00
Examination Fee2000.002000.00
Pearson Registration Fee700.00700.00
Medical Insurance Fee*120.00120.00
FPS Insurance Fee*700.00700.00
Uniform Fee50.0050.00
Student Pass Fee*N.A.120.00
Medical Check up**N.A.50.00
Registration Fee*100.00250.00
Course Fee13,560.0013,560.00
Total17,680.0018,000.00
GST1,237.601,260.00
Net Fees18,917.6019,260.00

* Non-refundable fees consumed upon enrolment
** Non-refundable fees after consumed

Miscellaneous FeesLocal StudentInternational Student
Penalty charge for late payment of course fee50.0050.00
Re-assignment fee per assignment115.00115.00
Appeal to the Academic and Examination Board against examination result150.00150.00
Additional Student Guidebook per copy30.0030.00
Student Pass Renewal FeeNA120.00
Application for Exemption Fee100.00100.00
Reprint of Diploma certificate200.00200.00
Additional Uniform Fee per Shirt25.0025.00
Student ID Card30.0030.00

¹ All Course fees payable by local and international students are protected under the Fee Protection Scheme (FPS) except Goods and Services Tax. Students can pay both their course and miscellaneous fees directly into ‘Boston Business School Pte Ltd’ DBS Account No. 003-901554-2 through any of the following methods:

  • SGD crossed cheque
  • SGD cash
  • Cashier’s order
  • Bank draft
  • Telegraphic transfer
  • NETS

² Miscellaneous fees are non-compulsory and non-standard fees which are paid only when necessary or applicable.

³ All fees are in Singapore dollars and are subject to 7% Goods and Services Tax.

Students have to pass 16 units in order to be awarded the qualification. Assessments take place throughout the course at various points during each unit. Most assessments are assignment based and there is no examination. This allows students to demonstrate their understanding of topics as they progress through the course.

Each unit is delivered over a four week period. Students are required to submit assignments and work by the specific dates set, and will be penalized for late submission of work. Students will receive a time-table at the start of their course. Each successfully completed unit will be graded as a pass, merit or distinction. A pass is awarded for the achievement of all outcomes against the specific criteria given.