Duration of Study Programme
1 Academic Year
October & January
The Higher National Certificate in Hospitality prepares you for a role in supervisory management in the Hospitality Industry. This is the world’s largest industry and comprises of hundreds of different types of operation, from guest houses to hotels, bars to cafe’s, nightclubs to events, contract catering to large scale conferences. This course is designed to prepare you to specialise in a range of administrative and managerial positions within these fields.
This emphasises the use of knowledge and practical skills in areas such as hospitality operations, banqueting and conference management, food and beverage operations, customer servicing, facilities operations, and human resources management, etc. It provides specialist routes of studies that relate to individual professions within the hospitality world.
By the end of the course, you will be able to:
- Develop in-depth knowledge, to understand and develop skills in the fields of different areas of hospitality, licensed retail, food and beverage or leisure and tourism sectors.
- Analyse, synthesise and summarise information on hospitality management critically.
- Read and use literature on hospitality management with a good, critical understanding.
- Apply subject knowledge and understanding to address familiar and unfamiliar problems.
- Have the capacity to give a clear and accurate account of a subject, assemble arguments in a logical way and engage in debate and dialogue both with specialist and non-specialist subjects.
What you will study
You will study modules such as:
- The Contemporary Hospitality Management
The aim of this unit is to provide students with knowledge and understanding of the hospitality industry. Gaining insight into how hospitality organisations function within the wider business environment.
Students will examine the purpose of different hospitality organisations, exploring the size, scale and scope of the hospitality industry. Students will explore the skills requirements and the challenges that hospitality organisations have with recruiting sufficiently skilled staff to support business growth. Students will consider the external factors that impact the hospitality industry and will gain an understanding of what drives supply and demand for hospitality products and services. Students can then use the knowledge, understanding and skill sets gained in this unit to be able to identify, and take advantage of, potential trends and developments.
- Managing the Customer Experience
The aim of this unit is to provide students with background knowledge and understanding of how hospitality businesses manage the customer experience from the initial needs analysis through to after sales follow-up.
During the unit, students will be able to map the journey that a customer makes through a hospitality business, identifying crucial touch points and recognising how these touch points can be managed to optimise the customer’s experience.
Students will consider how technology is changing the way customers interact with hospitality businesses and how digital initiatives should complement existing customer journeys whist recognising that online and offline consumers are distinctly different. Students can then use this knowledge to provide customer service both within business and services and on-line contexts to meet required standards.
- Professional Identity and Practice
With employment opportunities and career progression becoming increasingly competitive, it is vital that new employees appreciate the value of the correct skills and competences expected by employers.
This unit aims to guide students through the process of self-assessment of skills and competences, personal career planning and the application of different learning and development approaches within a work environment. Students are not necessarily expected to engage in work activities, however self-assessment and design must be applied within a specific work context to avoid it being generic. This unit compliments Unit 13: Work experience, to apply theory to practice as content links closely together.
The unit will also give students direction on how to prepare for job applications and interviews in a formalised manner, with the aim to improve career prospects.
Students are expected to undertake a practical interview arranged and guided by the tutor or relevant employer.
- The Hospitality Business Toolkit
This unit is designed to provide students with key skills for becoming competent managers in a hospitality environment. Allowing them to understand key principles with regard to key performance indicators both financial and non-financial.
This unit aims to give students the opportunity to develop their business acumen, covering a number of different business activities applied within the hospitality industry context. These include forecasting and budgeting, interpreting financial statements, recruitment and retention of staff, effective communication and dealing with legislation and regulation.
- Leadership and Management for Service Industries (Pearson-set)
This unit is a Pearson-set unit. Tutors will choose a topic based on a theme and selection of topics provided by Pearson (this will change annually). The unit will enable students to explore and examine a relevant and current topical aspect of leadership and management in the context of the service sector environment.
This unit also enables students to gain understanding of leadership and management principles, and to review their potential for a career in management in the service sector. After exploring organisations’ structures and cultures they will learn classical management theories and leadership styles and how these are applied to managing commercial organisations.
In addition to the students gaining a good understanding of how management theories are practiced in today’s industries they will evaluate effective management and leadership skills for the service industries through application and reflection on skills required and applied in a service industry context.
- Managing Food and Beverage Operations
The aim of this unit is to provide students with background and operational knowledge of the food and beverage industry. Students will examine the different kind of businesses found within the hospitality sector and the standards associated with them.
Students will be expected to learn the operational skills required to work within the food and beverage sector and gain an appreciation for the equipment and technology used in operations. Students will learn how they can gain commercial advantage both operationally and from a marketing perspective. Finally, students will also learn about which factors effect customer’s decision to purchase. Students will be able to use this knowledge as a foundation to develop a career in food and beverage management.
- Managing Conference and Events
The aim of this unit is to give students a background knowledge and understanding of the events and conferencing industry. Students will be required to study the different types of events and profile real events from different events categories.
Students will learn how to set up a variety of conferences and the type of equipment and resources required to set up conferences and events.
Students will discover the different job roles in the events industry and the skills required for the roles. Students will evaluate their own skills to identify what they need to improve on to gain their desired roles.
Students will investigate the criteria required to run and manage a safe and secure event, both in terms of the physical venue and dealing with situations that might occur. On completion of the unit students will have a good understanding of the industry and the skills required and transferable skills in safety, which is invaluable for any area of the events sector.
- Human Resource Management
The aim of this unit is to enable students to appreciate and apply principles of effective Human Resource Management (HRM). People are the lifeblood of any organisation and being able to attract, recruit and retain talented staff is at the core of all HRM activity. This unit will explore the tools and techniques used in HRM to maximise the employee contribution and how to use Human Resource (HR) methods to gain competitive advantage. Students will explore the importance of training and development in building and extending the skills base of the organisation and ensuring it is relevant to the ever-changing business environment.
Students will also consider the growing importance of becoming a flexible organisation with an equally flexible labour force, and become familiar with techniques of job design and with different reward systems.
The unit investigates the importance of good employee relations and the ways in which employers engage with their staff and possibly with trade unions. Students will gain an understanding of the law governing HRM processes as well as the best practices which enable an employer to become an ‘employer of choice’ in their labour market.
How you will learn
This diploma is delivered with a flexible classroom-based method, through a variety of course materials, case studies, discussions, presentations, enquiry-based learning and problem-solving activities. We provide you with key reading and research activities, and you will make the most of our own teaching portal.
Method of Assessment
The purpose of assessment is to ensure that effective learning has taken place of the content of each unit. Evidence of this learning, or the application of the learning, is required for each unit. The assessment of the evidence relates directly to the assessment criteria for each unit. The grading of BTEC Higher National qualifications is at the unit and the qualification level.
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 specified assessment criteria. Merit and distinction grades are awarded for higher-level achievement.
Summary of grades
|In order to achieve a pass in a unit||
|In order to achieve a merit in a unit||
|In order to achieve a distinction in a unit||
Have an ‘A’ Level standard of education; or
- Relevant qualification at EQF/MQF Level 4 or equivalent
- If English is not your first language, you will need: IELTS 5.5 or equivalent
Exemptions from providing evidence of English language proficiency may arise if you have studied your previous qualification in English.
Students should produce copies of certificates, full CV preferably in EuroFormat and passport-size photo.
Fees & funding
Refund through Get Qualified Scheme: €3,500*
Net Amount: €1,500*
*Terms and Conditions Apply