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Table Of Contents

Qualification titles covered by this specification
Introduction
Structure of the qualification
BTEC Higher National Certificates
BTEC Higher National Diplomas
Key features
National Occupational Standards
Qualification Requirements
Higher-level skills
BTEC Higher National Certificate
BTEC Higher National Diploma
Teaching, learning and assessment
Unit format
Learning and assessment
Grading Higher National units
Grade descriptors
Accreditation of Prior Learning (APL)
Quality assurance of BTEC Higher Nationals
Centre and programme approval
Monitoring centres’ internal quality systems
Independent assessment: the role of the external examiner
Programme design and delivery
Mode of delivery
Resources
Delivery approach
Meeting local needs
Locally-devised specialist units
Limitations on variations from standard specifications
Access and recruitment
Restrictions on learner entry
Access arrangements and special considerations
The wider curriculum
Environmental issues
European developments
Health and safety issues
Equal opportunities issues
Useful publications
Professional body contact details
How to obtain National Occupational Standards
Professional development and training
Further information
units
Unit 1: The Contemporary Hospitality Industry
Unit 2: The Developing Manager
Unit 3: Customer Service
Unit 4: Food and Beverage Operations
Unit 5: Rooms Division Operations
Unit 6: Management Accounting for Hospitality
Unit 7: Industry Experience
Unit 8: Procurement
Unit 9: Hospitality Operations Management
Unit 11: Conference and Banqueting Management
Unit 12: Contract and Event Management
Unit 13: On-Licensed Trade Management
Unit 14: People Management
Unit 15: Marketing
Unit 16: Sales Development and Merchandising
Unit 17: Quality Management
Unit 18: Facilities Operations
Unit 19: Facilities Management
Unit 20: External Business Environment
Unit 21: Business Health Check
Unit 22: Small Business Enterprise
Unit 23: Financial Management
Unit 24: Information Management and Technology
Unit 25: Introduction to Internet and E-Business
Unit 26: Research Project
Unit 27: Cellar and Bar Operations
Unit 28: Law for Licensed Premises
Unit 29: Introduction to Brewing Science
Unit 30: Menu Planning and Product Development
Unit 31: Planning and Managing Food Production
Unit 32: Planning and Managing Food and Beverage Service
Unit 33: Contemporary Gastronomy
Unit 34: World Cuisine
Unit 35: Creative Patisserie
Unit 36: Catering Technology
Unit 37: Food Hygiene and the Environment
Unit 38: Nutrition and Diet
Unit 39: The Sport and Leisure Industry
Unit 40: Heritage and Cultural Management
Unit 41: Entertainment and Venue Management
Unit 42: Sport and Leisure Tourism
Unit 43: The Travel and Tourism Environment
Unit 44: Tourism Development Planning
Unit 45: Tourism Destinations
Unit 46: Tour Operations Management
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BTEC_HM_COURSEBOOK

BTEC_HM_COURSEBOOK

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Published by Rajib Kumar Jha

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Published by: Rajib Kumar Jha on Nov 21, 2010
Copyright:Attribution Non-commercial

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06/05/2013

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