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C&G Level 4 Diploma in the Principles of Hospitality Management


This qualification is for the candidate who works or wants to work as a hospitality manager, head of department, front of house manager, food & beverage manager, restaurant manager and bar manager in the hospitality and catering sector.

78650
Bangor, Downpatrick
36 Weeks
Level 4
Full-Time Study
Summary

Campus: Bangor, Downpatrick

Course Code: 78650

Duration: 36 Weeks

Level: 4

Type: Full-Time

Course Structure

Units to be studied:

  1. Understanding leadership and management in hospitality organisations
  2. Understand the market in which an organisation operates 
  3. Understanding how to comply with legal and regulatory, requirements within hospitality organisations
  4. Understand how to maximise the efficient use of physical resources
  5. Understand how to develop hospitality teams 
  6. Understand how to manage the provision of customer service in hospitality organisations 
  7. Principles of food and beverage operations management
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Available Sessions
Title Campus Type Start Spaces Fee
C&G Level 4 Diploma in the Principles of Hospitality Management
78650 / BRF1A
Swipe/Scroll

Bangor

Full-Time

02/09/2019

16

£2500.00

C&G Level 4 Diploma in the Principles of Hospitality Management
78650 / DPF1A
Swipe/Scroll

Downpatrick

Full-Time

02/09/2019

16

£2500.00

Please select a campus from the list above to view the available sessions.

Contact Hours

Contact Hours Per Week

18 hours contact time to include practical classes, lectures, workshops and tutorials  

Mandatory Additional Study

Maximum 18 hours per week average over the academic year  

Personal Study

6 hours maximum studying and preparing assessments in your own time per week, including use of online materials

Entry Requirements

UCAS

  • Level 3 Qualification in Hospitality or related area.
  • Significant Industry experience e.g. Deputy Head/ Supervisor within the Industry

English Language Requirements for International students:

  • Common European Framework of Reference (CEFR) level B2
  • IELTS 6.0 (minimum of 5.5 in all skills)
  • PTE 51 Or an approved equivalent test in English

Equivalent qualifications include:

  • Grade C (or above) in GCSE English
  • Successfully completion of a Level 3 Vocational Programme with assessments completed in English Language
  • Essential Skills in Literacy (Level 2)
  • ESOL Level 2

Tier 4 Students:

  • SERC will only accept a Secure English Language Test (SELT) for issuing a Certificate of Acceptance for Studies (CAS)

Admissions Requirements:

  • Successful completion of the admissions process

APEL Requirements:

Provide evidence of ability to undertake the programme by meeting the requirements for the accreditation of prior experiential learning.  Further details on APEL can be found in the admissions section.

 

 

How will I be assessed and given feedback?

Students are assessed using a range of different methods. These include examinations, coursework, Project Based Learning, presentations, practical, posters, leaflets, role-play, and case studies.  This is dependent on the requirements of each unit of study.  Oral, written and online feedback will be provided during your course to help improve and monitor performance.

Where will it take me?
It allows candidates to progress into hospitality and catering management roles or to ILM Level 4 or Level 5 qualifications in management, City and Guilds Recognition Awards or other Higher Education Qualifications Level 5 qualification. 
How will it make me more employable?
The Level 4 Diploma in Principles of Hospitality Management aims to provide students with a broad understanding of the operational aspects of the hospitality industry and a knowledge of the underlying principles involved.
Additional Costs
Elements of a restaurant service uniform are required with approximate cost of £60.00 
Accreditation
Accredited by City & Guilds 
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

In addition to the above Terms & Conditions students must also adhere to the following:
 
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All information correct at time of print. Please note all courses are subject to funding and demand.
While we promote a wide number of courses however not all are guaranteed to run. Page printed on 21/07/2019 10:40:28