BTEC

Edexcel Level 5 BTEC Higher Nationals in Hospitality Management
July 2005

Guidance and units

Edexcel Level 5 BTEC Higher Nationals in

Hospitality Management

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Authorised by Jim Dobson Prepared by Hayley Dalton Publications Code BH016271 All the material in this publication is copyright © Edexcel Limited 2005

EDEXCEL LEVEL 5 BTEC HIGHER NATIONALS IN HOSPITALITY MANAGEMENT

BTEC Higher National Certificate and Diploma in Hospitality Management BTEC Higher National Certificate and Diploma in Hospitality Management (Licensed Retail) BTEC Higher National Certificate and Diploma in Hospitality Management (Culinary Arts) BTEC Higher National Certificate and Diploma in Hospitality Management (Leisure and Tourism)
The Qualifications Curriculum Authority (QCA) has introduced changes to the National Qualifications Framework (NQF) in the way it sets out the levels at which qualifications are recognised. Its revised levels broadly compare with the Framework for Higher Education Qualifications (FHEQ). The academic level of BTEC Higher National Certificates and Diplomas has not changed and they will remain as Intermediate level qualifications on the FHEQ. However, the QCA changes will allow the NQF to recognise more precisely the true academic level of BTEC Higher Nationals and they will now be designated at the revised NQF Level 5. As the academic level has not changed, progression to BTEC Higher Nationals will still be from Level 3 qualifications and progression from BTEC Higher Nationals will be to qualifications at the revised Level 6. Learners’ progression routes do not necessarily involve qualifications at every level. Specifications for all new accreditations after September 2004 will show both the original and revised NQF levels and the QCA Openquals database (www.qca.org.uk/openquals) will show both the original level and the revised level for each of these qualifications. Certification will be at the original levels up until December 2005. All certifications after that date will be at the revised levels. Further information on these changes can be obtained from QCA at www.qca.org.uk/qualifications/types/7918.html

BTEC Higher Nationals within the National Qualifications Framework (NQF)
NQF Original levels
5 Level 5 BTEC Advanced Professional Diplomas, Certificates and Awards 4

Revised levels #
8 No current BTEC qualifications 7 Level 7 BTEC Advanced Professional Diplomas, Certificates and Awards 6 No current BTEC qualifications 5

Framework for Higher Education Qualifications (FHEQ)
D (doctoral) doctorates M (masters) masters degrees, postgraduate certificates and diplomas H (honours) bachelors degrees, graduate certificates and diplomas I (intermediate) diplomas of higher education and further education, foundation degrees, higher national diplomas C (certificate) certificates of higher education

Level 4 BTEC Higher National Diplomas and Certificates
Level 4 BTEC Professional Diplomas, Certificates and Awards

Level 5 BTEC Higher National Diplomas and Certificates

Level 5 BTEC Professional Diplomas, Certificates and Awards 4 Level 4 BTEC Professional Diplomas, Certificates and Awards 3 There is no change to Level 3 in the revised NQF

Level 3 BTEC National Diplomas, Certificates and Awards Level 3 BTEC Diplomas, Certificates and Awards Advanced GCE 2 There is no change to Level 2 in the revised NQF Level 2 BTEC First Diplomas and Certificates Level 2 BTEC Diplomas, Certificates and Awards GCSEs grades A*–C 1 There is no change to Level 1 in the revised NQF Level 1 BTEC Introductory Diplomas and Certificates Level 1 BTEC Diplomas, Certificates and Awards GCSEs grades D–G Entry There is no change to Entry Level in the revised NQF Entry Level BTEC Certificates in Skills for Working Life and Life Skills # The revised NQF applies from 1 September 2004 and will be fully implemented from 1 January 2006. The revision is designed to recognise more precisely the academic levels at the higher levels of the framework: the actual content and other attributes of the respective qualifications are not altered or diminished. The revision also provides better alignment with the FHEQ used in universities and higher education institutions.

Contents

Qualification titles covered by this specification Introduction Structure of the qualification
BTEC Higher National Certificates BTEC Higher National Diplomas

1 2 2
2 2

Key features
National Occupational Standards Qualification Requirements Higher-level skills BTEC Higher National Certificate BTEC Higher National Diploma

11
12 12 12 13 13

Teaching, learning and assessment
Unit format Learning and assessment Grading Higher National units Grade descriptors Accreditation of Prior Learning (APL)

14
14 15 16 18 19

Quality assurance of BTEC Higher Nationals
Centre and programme approval Monitoring centres’ internal quality systems Independent assessment: the role of the external examiner

20
20 20 21

Programme design and delivery
Mode of delivery Resources Delivery approach Meeting local needs Locally-devised specialist units Limitations on variations from standard specifications

22
22 23 23 23 24 24

Access and recruitment
Restrictions on learner entry Access arrangements and special considerations

24
25 25

The wider curriculum
Spiritual, moral, ethical, social and cultural issues Environmental issues European developments Health and safety issues Equal opportunities issues

25
25 26 26 26 26

Useful publications
Professional body contact details How to obtain National Occupational Standards

27
27 28

Professional development and training Further information Core units
Unit 1: Unit 2: Unit 3: Unit 4: Unit 5: Unit 6: Unit 7: The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience

28 29 31
33 43 51 59 67 75 81

Specialist units
Unit 8: Unit 9: Procurement Hospitality Operations Management

87
89 95 105 111 117 125 133 141 149 155

Unit 10: Food and Society 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

163 169 175 181 189 197 203 209 217 223 229 235 241 249 257 265 275 283 291 297 305 313 319 327 333 339 345 351 357

Annex A QCA codes 363 363 Annex B Qualification Requirement 365 365 Annex C Wider curriculum mapping 369 369 Annex D National Occupational Standards 371 371 .

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 1 . The Qualification Accreditation Numbers (QANs) for these qualifications are listed in Annex A. centres are able to describe the programme of study leading to the award of the qualification in different ways to suit the medium and the target audience. Learners need to be made aware of this when they are recruited by the centre and registered with Edexcel. These qualification titles are as they will appear on the learner’s certificate.Qualification titles covered by this specification Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management (Licensed Retail) Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management (Licensed Retail) Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management (Culinary Arts) Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management (Culinary Arts) Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management (Leisure and Tourism) Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management (Leisure and Tourism) These qualifications have been accredited to the National Qualifications Framework (NQF). Providing this happens.

BTEC Higher National Diplomas The BTEC Higher National Diplomas in Hospitality Management are 16-unit qualifications of which seven are core units. learning. 2 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . It includes advice about Edexcel’s policy regarding access to its qualifications. Each unit sets out the required outcomes and content and includes advice regarding appropriate delivery and assessment strategies. BTEC Higher National Diploma programmes must contain a minimum of eight units designated at H2 level. The guidance contains further details of the teaching. the design of programmes of study and delivery modes. assessment and quality assurance of these qualifications.Introduction This document contains the units and associated guidance for the National Qualifications Framework (NQF) Edexcel Level 5 BTEC Higher Nationals in Hospitality Management. BTEC Higher National Certificate programmes must contain a minimum of five units designated at H2 level. Structure of the qualification BTEC Higher National Certificates The BTEC Higher National Certificates in Hospitality Management are 10-unit qualifications of which seven are core units.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 3 .Structure of the Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — choose three units 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 Procurement Hospitality Operations Management Food and Society Conference and Banqueting Management Contract and Event Management On-Licensed Trade Management People Management Marketing Sales Development and Merchandising Quality Management Facilities Operations Facilities Management External Business Environment Business Health Check Small Business Enterprise Financial Management Information Management and Technology Introduction to Internet and E-Business Research Project H1 H2 H1 H2 H2 H2 H2 H2 H2 H2 H1 H2 H2 H2 H2 H2 H1 H1 H2 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Certificate programme must contain 10 units with a minimum of five units designated at H2 level.

4 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Structure of Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — choose nine units 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 Procurement Hospitality Operations Management Food and Society Conference and Banqueting Management Contract and Event Management On-Licensed Trade Management People Management Marketing Sales Development and Merchandising Quality Management Facilities Operations Facilities Management External Business Environment Business Health Check Small Business Enterprise Financial Management Information Management and Technology Introduction to Internet and E-Business Research Project H1 H2 H1 H2 H2 H2 H2 H2 H2 H2 H1 H2 H2 H2 H2 H2 H1 H1 H2 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Diploma programme must contain 16 units with a minimum of eight units designated at H2 level.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 5 .Structure of the Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management (Licensed Retail) Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — Group A — choose a minimum of two units 13 16 27 28 29 On-Licensed Trade Management Sales Development and Merchandising Cellar and Bar Operations Law for Licensed Premises Introduction to Brewing Science Specialist units — Group B 9 11 14 15 18 21 25 36 37 Hospitality Operations Management Conference and Banqueting Management People Management Marketing Facilities Operations Business Health Check Introduction to Internet and E-Business Catering Technology Food Hygiene and the Environment H2 H2 H2 H2 H1 H2 H1 H2 H2 H2 H2 H2 H2 H2 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Certificate programme must contain 10 units with a minimum of five units designated at H2 level.

Structure of the Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management (Licensed Retail) Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — Group A — choose a minimum of four units 13 16 27 28 29 On-Licensed Trade Management Sales Development and Merchandising Cellar and Bar Operations Law for Licensed Premises Introduction to Brewing Science Specialist units — Group B 9 11 14 15 18 21 25 36 37 Hospitality Operations Management Conference and Banqueting Management People Management Marketing Facilities Operations Business Health Check Introduction to Internet and E-Business Catering Technology Food Hygiene and the Environment H2 H2 H2 H2 H1 H2 H1 H2 H2 H2 H2 H2 H2 H2 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Diploma programme must contain 16 units with a minimum of eight units designated at H2 level. 6 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Structure of the Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management (Culinary Arts) Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — Group A — choose a minimum of two units 10 30 31 32 33 34 35 Food and Society Menu Planning and Product Development Planning and Managing Food Production Planning and Managing Food and Beverage Service Contemporary Gastronomy (double unit — counts as two units) World Cuisine Creative Patisserie (double unit — counts as two units) Specialist units — Group B 9 11 13 21 22 36 37 38 Hospitality Operations Management Conference and Banqueting Management On-Licensed Trade Management Business Health Check Small Business Enterprise Catering Technology Food Hygiene and the Environment Nutrition and Diet H2 H2 H2 H2 H2 H2 H2 H2 H1 H2 H2 H2 H2 H1 H2 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Certificate programme must contain 10 units with a minimum of five units designated at H2 level. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 7 .

Structure of the Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management (Culinary Arts) Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — Group A — choose a minimum of four units 10 30 31 32 33 34 35 Food and Society Menu Planning and Product Development Planning and Managing Food Production Planning and Managing Food and Beverage Service Contemporary Gastronomy (double unit — counts as two units) World Cuisine Creative Patisserie (double unit — counts as two units) Specialist units — Group B 9 11 13 21 22 36 37 38 Hospitality Operations Management Conference and Banqueting Management On-Licensed Trade Management Business Health Check Small Business Enterprise Catering Technology Food Hygiene and the Environment Nutrition and Diet H2 H2 H2 H2 H2 H2 H2 H2 H1 H2 H2 H2 H2 H1 H2 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Diploma programme must contain 16 units with a minimum of eight units designated at H2 level. 8 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 9 .Structure of the Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management (Leisure and Tourism) Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — Group A — choose a minimum of two units 39 40 41 42 43 44 45 46 The Sport and Leisure Industry Heritage and Cultural Management Entertainment and Venue Management Sport and Leisure Tourism The Travel and Tourism Environment Tourism Development Planning Tourism Destinations Tour Operations Management Specialist units — Group B 9 11 13 14 15 16 19 21 25 Hospitality Operations Management Conference and Banqueting Management On-Licensed Trade Management People Management Marketing Sales Development and Merchandising Facilities Management Business Health Check Introduction to Internet and E-Business H2 H2 H2 H2 H2 H2 H2 H2 H1 H1 H1 H2 H2 H1 H2 H1 H1 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Certificate programme must contain 10 units with a minimum of five units designated at H2 level.

10 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Structure of the Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management (Leisure and Tourism) Unit number 1 2 3 4 5 6 7 Core units — all seven units must be taken The Contemporary Hospitality Industry The Developing Manager Customer Service Food and Beverage Operations Rooms Division Operations Management Accounting for Hospitality Industry Experience Specialist units — Group A — choose a minimum of four units 39 40 41 42 43 44 45 46 The Sport and Leisure Industry Heritage and Cultural Management Entertainment and Venue Management Sport and Leisure Tourism The Travel and Tourism Environment Tourism Development Planning Tourism Destinations Tour Operations Management Specialist units — Group B 9 11 13 14 15 16 19 21 25 Hospitality Operations Management Conference and Banqueting Management On-Licensed Trade Management People Management Marketing Sales Development and Merchandising Facilities Management Business Health Check Introduction to Internet and E-Business H2 H2 H2 H2 H2 H2 H2 H2 H1 H1 H1 H2 H2 H1 H2 H1 H1 Unit level H1 or H2 H2 H2 H1 H1 H1 H1 H2 The BTEC Higher National Diploma programme must contain 16 units with a minimum of eight units designated at H2 level.

front of house manager or events manager providing opportunities for hospitality managers to follow specialised areas of study directly relevant to individual vocations and professions within the hospitality industry. licensed retail. leisure and/or tourism sectors. vocational qualifications such as a full-time degree in hospitality management or related areas such as business management or leisure and tourism management developing the knowledge. leading to a nationally-recognised Level 5 vocationally-specific qualification providing opportunities for full-time learners to gain a nationally-recognised vocationally specific qualification to enter employment in hospitality management or progress to highereducation. • • • • • This qualification meets the needs of the above rationale by: • • developing a range of knowledge and understanding. linked to professional body requirements and National Occupational Standards where appropriate. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 11 . skills and techniques. BTEC Higher Nationals in Hospitality Management have been developed to focus on: • providing education and training for a range of management careers in hospitality. or specialist culinary arts. understanding and skills of learners in the field of hospitality management in a range of fields.Key features BTEC Higher Nationals are designed to provide specialist vocational programmes. skills and motivation as a basis for future studies and career development in hospitality management. with a strong work-related emphasis. through effective use and combination of the knowledge and skills gained in different parts of the programme providing opportunities for specialist study relevant to individual vocations and contexts enabling progression to an undergraduate degree or further professional qualification in hospitality management or a related area providing flexibility. BTEC Higher Nationals offer a strong emphasis on practical skills development alongside the development of requisite knowledge and understanding in their sector. Learners are attracted to this strong vocational programme of study that meets their individual progression needs whether this is into employment or to further study on degree or professional courses. leisure or tourism providing opportunities for learners to develop a range of skills and techniques and attributes essential for successful performance in working life within the hospitality industry. including those suggested above providing opportunities for learners to focus on the development of higher-level skills in a hospitality management context. personal qualities and attributes essential for successful performance in working life developing the individual’s ability to make an immediate contribution to employment in the hospitality management industry. A key progression path for BTEC Higher National Certificate and Diploma learners is to the second or third year of a degree or honours degree programme. The qualifications provide a thorough grounding in the key concepts and practical skills required in their sector and their national recognition by employers allows progression direct into employment. including investigatory and research skills focusing on management issues within the context of hospitality. including study within the licensed trade. depending on the match of the BTEC Higher National units to the degree programme in question. for example food and beverage manager. food and beverage or leisure and tourism sectors. knowledge.

employers and professional bodies to confidently provide progression opportunities to successful learners. Units from the Edexcel Level 5 BTEC Higher Nationals in Hospitality Management have been mapped to the Corpus where appropriate. which are sub-divided into four clusters: • • • • core hospitality topics key management themes sector topics supporting hospitality topics. synthesising and summarising information about research and investigations into hospitality management issues critically. Licensed centres comply with the Qualification Requirements when developing BTEC Higher Nationals under these standard titles. the qualifications provide underpinning knowledge for the National Occupational Standards. Qualification Requirements Edexcel has published Qualification Requirements as part of the revision of BTEC Higher Nationals. This will allow higher education institutions. operational and senior management. They also identify the higher-level skills associated with the qualifications and any recognition by relevant professional bodies. Edexcel standard specification titles are developed from the Qualification Requirements. These relationships are identified in the Links section of the units. as well as developing practical skills in preparation for work and possible achievement of NVQs in due course. which should be demonstrated in a work context. Links to Management National Occupational Standards are indicated in each unit and mapped in Annex D. There are currently no National Occupational Standards for hospitality at Level 5. Qualification Requirements set out the aims and rationale of the qualifications and provide the framework of curriculum content. the Hospitality and Catering International Management Association (HCIMA) publishes their Corpus of Management Excellence. The Qualification Requirement for BTEC Higher Nationals in Hospitality Management is given in Annex B. However. Higher-level skills Learners studying for BTEC Higher Nationals in Hospitality Management will be expected to develop the following skills during the programme of study: • analysing. In addition to the National Occupational Standards. BTEC Higher Nationals do not purport to deliver occupational competence in the sector. which summarises the topics that the hospitality professional can make use of during their working career. Qualification Requirements provide consistent standards within the same vocational area and clearly identify the skills and knowledge that can be expected of any holder of an identical BTEC Higher National. However. which in turn form the basis of the Management National Vocational Qualifications (NVQs). The Corpus is divided into three levels: supervisory.National Occupational Standards BTEC Higher Nationals in Hospitality Management are designed to relate to the National Occupational Standards in the management sector. such as the findings of Unit 7: Industry Experience 12 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . It encompasses 48 blocks. some units in the Higher Nationals in Hospitality Management relate to Management NVQ units.

Full-time learners have the opportunity to do this through formal work placements or their part-time employment experience. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 13 . reflected in Unit 2: The Developing Manager obtaining and integrating several lines of subject-specific evidence to formulate and test hypotheses. The BTEC Higher National Diploma in Hospitality Management provides opportunities for learners to apply their knowledge and practical skills in the workplace. BTEC Higher National Diploma The 16-unit BTEC Higher National Diploma provides greater breadth and specialisation than the BTEC Higher National Certificate. such as reports on the human resource challenges facing the hospitality industry or executive summaries from the annual ‘Chefs’ Conference’. for example the outcomes of Unit 7: Industry Experience or Unit 26: Research Project. This specification provides centres with a framework to develop engaging programmes for higher-education learners who are clear about the area of employment that they wish to enter. either directly on achieving the award or following further study to degree level. planning. In some sectors there are opportunities for those wishing to complete an intensive programme of study in a shorter period of time. • • • • • • BTEC Higher National Certificate The 10-unit BTEC Higher National Certificate in Hospitality Management provides a specialist work-related programme of study that covers the key knowledge. particularly in Unit 1: The Contemporary Hospitality Industry. for example through Unit 7: Industry Experience or Unit 26: Research Project applying subject knowledge and understanding to address familiar and unfamiliar problems. They allow progression into or within employment in the hospitality sector. with critical understanding the ability to think independently and solve problems. The qualifications are mode free but they are primarily undertaken by part-time learners studying over two years.• the ability to read and use appropriate literature. conducting and reporting on investigations. Unit 2: The Developing Manager and Unit 26: Research Report designing. The BTEC Higher National Certificate in Hospitality Management mainly offers a progression route for learners who are employed in the hospitality industry. BTEC Higher National Certificates provide a nationally-recognised qualification offering career progression and professional development for those already in employment and opportunities to progress into higher education. through research into the problems and issues facing commercial hospitality organisations or the wider aspects of the contemporary hospitality industry recognising the moral and ethical issues of enquiry into hospitality management and appreciating the need for ethical standards and professional codes of conduct. understanding and practical skills required in the hospitality sector and also offers particular specialist emphasis through the choice of specialist units. for example about issues such as the contemporary hospitality industry the ability to take responsibility for their own learning and recognise their own learning style. Higher National Diplomas are mode free but are followed predominately by full-time learners.

use of conventions in the field of study. learning and assessment Learners must pass all 10 units on their programme of learning to be awarded a BTEC Higher National Certificate and all 16 units to be awarded a BTEC Higher National Diploma. Unit title. To achieve a pass grade for the unit learners must meet the assessment criteria set out in the specifications. Each unit is assigned a notional level indicator of H1 or H2. use of analytical skills and selection and organisation of information. In BTEC Higher National qualifications each unit consists of 60 guided learning hours. Learners must achieve all the outcomes in order to pass the unit. indicating the relative intellectual demand. theories and practices. complexity and depth of study. Summary of learning outcomes The outcomes of the unit identify what each learner must do in order to pass it.The qualification prepares learners for employment in the hospitality sector and will be suitable for learners who have already decided that they wish to enter this area of work. principles. The assessment of BTEC Higher National qualifications is criterion-referenced and centres are required to assess learners’ evidence against published learning outcomes and assessment criteria. All units will be individually graded as ‘pass’. Progression from this qualification may well be into or within employment in the hospitality sector. learners may progress to degree or other higher-education studies in the hospitality sector or a related industry. and an increasing independence in systematic enquiry and analysis. The units in BTEC Higher National qualifications all have a standard format which is designed to provide clear guidance on the requirements of the qualification for learners. Description of unit A brief description of the overall purpose of the unit is given. Some adult learners may wish to make the commitment required by this qualification in order to enter a specialist area of employment in hospitality or progress into higher education. 14 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . This gives transparency to the assessment process and provides for the establishment of national standards for each qualification. ‘merit’ or ‘distinction’. Other learners may want to extend the specialism that they followed on the BTEC Higher National Certificate programme. skills and understanding. Alternatively. At H2 level the emphasis is on application and evaluation of contrasting ideas. learning hours and NQF level The unit title is accredited by QCA and this form of words will appear on the learner’s Notification of Performance. At H1 level the emphasis is on the application of knowledge. assessors and those responsible for monitoring national standards. Teaching. and learner autonomy. together with the key areas of study associated with the unit. Unit format Each unit is set out in the following way. greater specialisation in the field of study.

the process of assessment should be part of the effective planning of teaching and learning by providing opportunities for both the learner and assessor to obtain information about progress towards learning goals. videos. what further learning needs to take place and how best to do this.Content This section picks up highlighted words from the outcomes and amplifies the content coverage required when addressing the outcomes. The assessment of the evidence relates directly to the assessment criteria for each unit. Any links to the National Occupational Standards will be highlighted here. capitalising on strengths. • • • Learning and assessment The purpose of assessment is to ensure that effective learning of the content of each unit has taken place. textbooks. Guidance This section is not prescriptive but provides additional guidance and amplification related to the unit to support teachers/deliverers and assessors. Please note all aspects of the listed topics should be covered. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 15 . Outcomes and assessment criteria Each unit contains statements of the evidence that each learner should produce in order to receive a pass. delivery and assessment. with clear and constructive comments about weaknesses and how these might be addressed. where appropriate. except those that begin with ‘eg’. The process of assessment can aid effective learning by seeking and interpreting evidence to decide the stage that learners have reached in their learning. publications and websites that may support the delivery of the unit. The centre will be asked to ensure that this resource requirement is in place when it seeks approval from Edexcel to offer the qualification. Provides opportunities for integration of learning. This subsection should be read in conjunction with the assessment criteria and the generic grade descriptors. Its subsections are given below. journals. The assessor and learner must be actively engaged in promoting a common understanding of the assessment criteria and the grade descriptors (what it is they are trying to achieve and how well they achieve it) for further learning to take place. Therefore. learners need constructive feedback and guidance about how to improve. • • Delivery — offers guidance about possible approaches to delivery. where items listed are merely indicative. or the application of the learning etc. Only those subsections which apply to the unit will appear. The guidance is based on the more usual delivery modes and is not intended to rule out alternative approaches. Assessment — provides advice about the nature and type of evidence that learners are likely to need to produce. Evidence of this learning. Links — sets out the links between units. magazines. Therefore. supported by the generic grade descriptors. Support materials — identifies. is required for each unit. The content section will often provide lists of topics. Resources — identifies the specialist resources likely to be needed to allow learners to generate the evidence required by each unit.

16 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . These give a guide to the expected learner performance. This means that learners are able to access the qualification through a unitised approach. The generic merit and distinction grade descriptors listed on pages 18–19 are for grading the total evidence produced for each unit and describe the learner’s performance over and above that for a pass grade. pass requirements achieved all merit grade descriptors achieved. The creation of assessment instruments that are fit for purpose is vital to achievement and their importance cannot be over-emphasised. It is advised that assessment criteria and contextualised grade descriptors are clearly indicated on each assessment instrument to provide a focus for learners (for transparency and to ensure that feedback is specific to the criteria) and to assist with internal standardisation processes. Each unit will be graded as a pass. and support the generic grade descriptors. they need to ensure that the instruments are valid. It is important to note that each assessment activity does not need to incorporate all the merit and/or distinction grade descriptors. centres should select from the list or may construct other appropriate indicative characteristics for their sector programme which may be drawn from the appropriate higher-level skills. to reflect the nature of the sector concerned. Grading Higher National units The assessment of BTEC Higher National qualifications will be at unit level and there will be no overall grade for either the Certificate or the Diploma. Merit and distinction grades are awarded for higher-level achievement. Assessment instruments should collectively ensure coverage of all assessment criteria within each unit and should provide opportunities for the evidencing of all the grade descriptors. Summary of grades In order to achieve a pass In order to achieve a merit • • • In order to achieve a distinction • • all outcomes and associated assessment criteria have been met. The indicative characteristics should reflect the nature of a unit and the context of the sector programme. Each of the generic merit and distinction grade descriptors can be amplified by use of indicative characteristics. pass and merit requirements achieved all distinction grade descriptors achieved. reliable and fit for purpose. The indicative characteristics shown in the table for each of the generic grade descriptors are not exhaustive. Tasks/activities should enable learners to produce evidence that relates directly to the assessment criteria and grade descriptors. providing a realistic scenario for learners to adopt. merit or distinction. making maximum use of work-related practical experience and reflecting typical practice in the sector concerned. eg in a sequential or holistic mode. building on the application of the assessment criteria. Consequently. A pass is awarded for the achievement of all outcomes against the specified assessment criteria. The merit and distinction grade descriptors can be achieved in a flexible way.Assessment instruments are constructed by centres. Centres are encouraged to place emphasis on practical application of the assessment criteria. When centres are designing assessment instruments.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 17 . The relevant generic grade descriptors must be identified and specified within an assignment and the relevant indicative characteristics should be used to place the required evidence in context.Contextualising the generic grade descriptors The generic merit and distinction grade descriptors need to be viewed as a qualitative extension of the assessment criteria for pass within each individual unit.

Merit grade Merit descriptors In order to achieve a merit the learner must: • identify and apply strategies to find appropriate solutions Indicative characteristics The learner’s evidence shows: • • • • select/design and apply appropriate methods/ techniques • • • • • • • • present and communicate appropriate findings • • • • • effective judgements have been made complex problems with more than one variable have been explored an effective approach to study and research has been applied relevant theories and techniques have been applied a range of methods and techniques have been applied a range of sources of information has been used the selection of methods and techniques/sources has been justified the design of methods/techniques has been justified complex information/data has been synthesised and processed appropriate learning methods/techniques have been applied the appropriate structure and approach has been used coherent. logical development of principles/concepts for the intended audience a range of methods of presentation have been used and technical language has been accurately used communication has taken place in familiar and unfamiliar contexts the communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used 18 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Grade descriptors Pass grade A pass grade is achieved by meeting all the requirements defined in the assessment criteria for pass for each unit.

Full guidance about Edexcel’s policy on APL is provided on our website (www.Distinction grade Distinction descriptors In order to achieve a distinction the learner must: • use critical reflection to evaluate own work and justify valid conclusions Indicative characteristics The learner’s evidence shows: • • • • • take responsibility for • managing and organising • activities • • • • demonstrate convergent/lateral/ creative thinking • • • • • • • conclusions have been arrived at through synthesis of ideas and have been justified the validity of results has been evaluated using defined criteria self-criticism of approach has taken place realistic improvements have been proposed against defined characteristics for success autonomy/independence has been demonstrated substantial activities. managed and organised activities have been managed the unforeseen has been accommodated the importance of interdependence has been recognised and achieved ideas have been generated and decisions taken self-evaluation has taken place convergent and lateral thinking have been applied problems have been solved innovation and creative thought have been applied receptiveness to new ideas is evident effective thinking has taken place in unfamiliar contexts Accreditation of Prior Learning (APL) Edexcel encourages centres to recognise learners’ previous achievements and experience through APL. Learners may have evidence that has been generated during previous study. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 19 . in their previous or current employment or whilst undertaking voluntary work that relates to one or more of the units in the qualification.uk).org. Assessors should assess this evidence against the Higher National standards in the specifications in the normal way.edexcel. As with all evidence. assessors should be satisfied about the authenticity and currency of the material when considering whether or not the outcomes of the unit have been met. projects or investigations have been planned.

will comprise three main components: • approval process — a control measure to confirm that individual centres (and programme teams) are appropriately resourced and competent to deliver a BTEC Level 5 programme of study monitoring of centres — a method of monitoring centres’ internal quality systems to ensure ongoing fulfilment of initial requirements and. centres may present evidence of their operation within a recognised code of practice. This measure should be consistent and reliable over time. Edexcel reserves the right to confirm independently that these arrangements are operating to our satisfaction. chief executive. 20 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . as higher-level vocational qualifications at Level 5 on the NQF. so that the certificated outcomes for each learner are not reliant on determinations by individuals or groups with a vested interest in the outcome. enhancement of those requirements to accommodate new qualifications independent assessment — a measure that provides independence within the assessment process. Centres that have a recent history of delivering BTEC Higher National qualifications and have an acceptable quality profile in relation to their delivery will be able to gain approval through an accelerated process. together with the effectiveness of internal examination and standardisation processes. Such applications have to be supported by the head of the centre (principal. We communicate all approvals in writing to the head of centre in the form of a qualification approval letter. and should not create unnecessary barriers. Centres that are new to the delivery of BTEC Higher National qualifications will be required to submit evidence to demonstrate that they: • • • • have the human and physical resources required for effective delivery and assessment understand the implications for independent assessment and agree to abide by these have a robust internal assessment system supported by ‘fit for purpose’ assessment documentation have a system to internally verify assessment decisions to ensure standardised assessment decisions are made across all assessors and sites. Monitoring centres’ internal quality systems Centres will be expected to demonstrate ongoing fulfilment of approval criteria across all programme areas. such as that of the Quality Assurance Agency for Higher Education.Quality assurance of BTEC Higher Nationals The quality assurance system for BTEC Higher National qualifications. Centres may opt for a review of their provision under the quality verifier/quality reviewer arrangements. etc). The approval letter will also contain a programme definition for each qualification approved. which already apply to all further education centres. • • Centre and programme approval Approval to offer BTEC Higher National qualifications will vary depending on the status of the centre. The programme definition clearly states to the centre all units that comprise the qualification for which the centre is approved. Alternatively. This should include the consistent application of policies affecting learner registrations and appeals. where appropriate.

Should any disparity occur between the judgement of centre assessors and that of the external examiner. This process of evaluation may focus upon work in units. They are required to: • • verify that standards are appropriate for the qualification and its elements assist institutions in the comparison of academic standards across similar awards nationally. Edexcel will appoint appropriately qualified subject-specific external examiners to the programme in each centre. The external examiner will be expected to endorse the outcomes of assessment before certification can be authorised. When they visit centres. The report will include comments from the external examiner on: • • • • • • • • • • academic standards and programme specification academic standards and learner performance academic standards and assessment the assessment process assessment meetings physical resources comments of learners meetings with staff external examiner practice issues arising from previous reports BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 21 . (The senior subject examiner may become involved in such instances. the external examiner will revisit the centre in order to independently assess learner work and to evaluate centre assessor decisions on final outcomes. this will be reported to the centre and to Edexcel by the external examiner. a sample of learner work (including the centre-designed assignments on which the samples are based) selected by the external examiner. Independence in confirmation of certificated outcomes In the final year of the programme. in the first year of the programme. Should the external examiner be unable to provide such endorsement. selected by the external examiner. appointment and training process. together with the roles and responsibilities of the external examiners and will communicate the details to centres in a centre handbook. external examiners must be afforded reasonable access to the assessed parts of the programme. that present the most appropriate evidence for this exercise. The centre will be required to agree appropriate corrective action as a result of this report. certification will be withheld until appropriate corrective action has taken place. The function of the external examiner will be to review and evaluate objectively the assessment process and standards of learner attainment by independently reviewing. including evidence of learner performance on placement. Resolution of assessments will normally be handled at the centre’s final programme review board. The work of all learners not already sampled in the first year of the programme will be reviewed. Edexcel will define the selection.Independent assessment: the role of the external examiner Supporting consistency and appropriateness of centre assessor decisions For all BTEC Higher Nationals accredited at Level 5 on the NQF.) The external examiner will be required to prepare a written report after each visit. from across the programme.

and the centre to use for internal/external quality assurance processes. endorses the validity of the assessment process and releases certification for a cohort. It includes an estimate of time that might be allocated to direct teaching. It excludes learner-initiated private study. The external examiner report provides the mechanism by which the external examiner independently verifies learner ability. distance learning or a combination of these. The definition of guided learning hours is ‘a notional measure of the substance of a qualification’. Programme design and delivery The qualifications consist of core units (which are mandatory) and specialist units. areas of good practice and major issues action points. It provides the centre with feedback on the external examining process and on the judgements that determine the external examiner’s decisions on endorsement. Centres are free to offer the qualifications using any mode of delivery that meets the needs of their learners. Centres are advised to consider this definition when planning the programme of study associated with this specification. in the assessment 22 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Full guidance on Edexcel’s policies on ‘distance assessment’ and ‘electronic assessment’ are provided on our website. Whatever mode of delivery is used. Those planning the programme should aim to enhance the vocational nature of the BTEC Higher National qualification by: • • • liaising with employers to ensure that the course is relevant to the specific needs of the learners accessing and using non-confidential data and documents from learners’ workplaces including sponsoring employers in the delivery of the programme and. Learners studying for the qualification on a part-time basis bring with them a wealth of experience that should be utilised to maximum effect by tutors and assessors. open learning. the appointed external examiner. of learner outcomes. or otherwise. instruction and assessment. This is particularly important for learners studying for the qualification through open or distance learning. These specialist units will be mostly optional and are designed to provide a specific focus to the qualification. In BTEC Higher National qualifications each unit consists of 60 guided learning hours.• • • details of sampling general points. centres must ensure that learners have appropriate access to the resources identified in the specifications and to the subject specialists delivering the units. Required combinations of specialist units are clearly set out in relation to each qualification in the defined qualification structures provided in this document. Mode of delivery Edexcel does not define the mode of study for BTEC Higher National qualifications. The report is a confidential document between Edexcel. This may be through traditional classroom teaching. together with other structured learning time such as directed assignments or supported individual study. where appropriate. Assessment instruments based on learners’ work environments should be encouraged.

This will require the development of relevant and up-to-date teaching materials that allow learners to apply their learning to actual events and activity within the sector. Physical resources need to support the delivery of the programme and the proper assessment of the outcomes and. Meeting local needs Centres should note the qualifications set out in these specifications have been developed in consultation with centres and employers in the hospitality sector. videos and documented examples of current practice eg reports from the hospitality industry. Centres should make maximum use of the choice available to them within the specialist units in these specifications to meet the needs of their learners. Staff delivering programmes and conducting the assessments should be fully familiar with current practice and standards in the sector concerned. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 23 .• • linking with company-based/workplace training programmes making full use of the variety of experiences of work and life that learners bring to the programme. Delivery approach It is important that centres develop an approach to teaching and learning that supports the specialist vocational nature of the BTEC Higher National qualifications. centres may seek approval from Edexcel to make use of units from other standard NQF BTEC Higher National specifications. some of which can be theoretical in nature. Requirements for specialist resources are detailed in each unit. Specialist resources should include case study materials. as well as the local skills and training needs identified by organisations such as Regional Development Agencies and Local Learning and Skills Councils. Centres will need to justify the need for importing units from other specifications and Edexcel will ensure that the vocational focus of the qualification has not been diluted. Centres will need to meet any specialist resource requirements when they seek approval from Edexcel. Some units will require access to specialist facilities such as kitchens or laboratories. Resources BTEC Higher National qualifications are designed to prepare learners for employment in specific sectors. The specifications contain a balance of practical skill development and knowledge requirements. therefore. Tutors and assessors need to ensure that appropriate links are made between theory and practice and that the knowledge base is applied to the sector. together with support from the Sector Skills Council for the hospitality sector. Centres may not always be able to meet local needs using the units in this specification. real resources acquired from commercial operations. Maximum use should be made of the learner’s experience. Please refer to the resource section in individual units for specialist resource requirements. In this situation. The units are designed to meet the skill needs of the sector and the specialist units allow coverage of the full range of employment. should normally be of industry standard.

Centres are required to recruit learners to BTEC qualifications with integrity. considering whether this profile shows an ability to progress to a Level 5 qualification. Access and recruitment Edexcel’s policy regarding access to its qualifications is that: • • • the qualifications should be available to everyone who is capable of reaching the required standards the qualifications should be free from any barriers that restrict access and progression there should be equal opportunities for all wishing to access the qualifications. This assessment will need to take account of the support available to the learner within the centre during their programme of study and any specific support that might be necessary to allow the learner to access the assessment for the qualification. This will include ensuring that applicants have appropriate information and advice about the qualifications and that the qualification will meet their needs. Centres will need strong evidence of the local need and the reasons why the existing standard units are inappropriate. centres can seek permission from Edexcel to develop a unit with us to meet this need. Limitations on variations from standard specifications The flexibility to import standard units from other BTEC Higher National specifications and/or to develop unique locally-devised specialist units is limited to a maximum of four units in a BTEC Higher National Diploma qualification and a maximum of two units only in any BTEC Higher National Certificate qualification. Leisure and Recreation or Business a GCE Advanced level profile which demonstrates strong performance in a relevant subject or an adequate performance in more than one GCE subject. Centres should take appropriate steps to assess each applicant’s potential and make a professional judgement about their ability to successfully complete the programme of study and achieve the qualification.Locally-devised specialist units There may be exceptional circumstances where even the flexibility of importing units from other specifications does not meet a particular local need. This profile is likely to be supported by GCSE grades at A* to C other related Level 3 qualifications • 24 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Business or a similar discipline an AVCE/Advanced GNVQ in an appropriate vocational area eg Hospitality and Catering. Edexcel will ensure that the integrity of the qualification is not reduced and that there is a minimum of overlap and duplication of content of existing units. Travel and Tourism. Centres will need to review the profile of qualifications and/or experience held by applicants. Travel and Tourism. In this case. Edexcel will need to validate these units. The cases where this will be allowable will be very limited. Centres should also show regard for Edexcel’s policy on learners with particular requirements. The use of these units cannot be at the expense of the core units in any qualification. For learners who have recently been in education. the entry profile is likely to include one of the following: • • • a BTEC National Certificate or Diploma in Hospitality Supervision.

2002) concerning learners with particular requirements. social and cultural issues and an awareness of environmental issues. health and safety considerations. The wider curriculum The study of the BTEC Higher Nationals in Hospitality Management provides opportunities for learners to develop an understanding of spiritual. learners will gain an increased awareness of their own value and role in life if they adopt the responsibility for finding a suitable commercial organisation and managing the arrangements for Unit 7: Industry Experience or Unit 26: Research Project. and European developments. Learners may also consider the potential for job satisfaction gained from meeting the roles and responsibilities of the job BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 25 . knowledge. moral.org. Further details are given in the policy Access Arrangements and Special Considerations for BTEC and Edexcel NVQ Qualifications. moral. Restrictions on learner entry The majority of BTEC Higher National qualifications are accredited on the NQF for learners aged 16 years and over. For example. Access arrangements and special considerations Edexcel’s policy on access arrangements and special considerations for BTEC and Edexcel NVQ qualifications aims to enhance access to the qualifications for learners with disabilities and other difficulties (as defined by the Disability Discrimination Act 1995 and the amendments to the Act) without compromising the assessment of skills. social and cultural issues The specification contributes to an understanding of: • spiritual issues through development of the self through units such as Unit 2: The Developing Manager. ethical. Learners aged 15 and under cannot be registered for a BTEC Higher National qualification. understanding or competence. which is on the Edexcel website (www. Spiritual. This policy replaces the previous Edexcel policy (Assessment of Vocationally Related Qualifications: Regulations and Guidance Relating to Learners with Special Requirements. The development of management skills through Unit 2: The Developing Manager and the responsibility that accompanies such a role may extend the learner’s own awareness of his/her future role in life.• • an Access to Higher Education Certificate awarded by an approved further education institution related work experience. ethical.edexcel. Mapping of wider curriculum opportunities is provided in Annex C.uk). Unit 7: Industry Experience or Unit 26: Research Project. Mature learners may present a more varied profile of achievement that is likely to include extensive work experience (paid and/or unpaid) and/or achievement of a range of professional qualifications in their work sector.

including the need to consider trends and changes in European models. Learners should be aware of. even though the context of delivery is within the UK. particularly those relating to the management of human resources. as well as themselves. together with other units that involve the use and disposal of a wide range of equipment and products. particularly in consideration of the impact of various units on the lives of an organisation’s staff or clients and the substantial contribution the hospitality industry can make to the local community. and discuss. but learners need to develop their knowledge and skills in the management of these issues. Health and safety issues BTEC Higher Nationals in Hospitality Management are practically based.• moral and ethical issues are encountered throughout the BTEC Higher Nationals in Hospitality Management as dealing with people will always involve the learner engaging in moral and ethical issues. Discussions can be led about the changing nature of customer demand and the effect this has on both the type of service offered by the hospitality industry and the personnel required to provide such a service. Learners will develop a keen awareness of the need to balance a wide range of environmental issues with the operational requirement of a hospitality organisation. Unit 8: Procurement is particularly useful from an environmental perspective. Learners will develop awareness of the safety of others. a developing understanding of the costings function in the hospitality industry will increase the learner’s awareness of the importance of accurate and fair charging for products and services. Discussions can also arise from managing customer service and the global implications of dealing with and responding to foreign cultures. Understanding the relationship between a manager and their staff or clients can lead to discussions on a wide range of social/cultural issues. European developments Much of the content of the BTEC Higher Nationals in Hospitality Management can be applied throughout Europe owing to its service-oriented nature. Equal opportunities issues Equal opportunities issues are implicit throughout the BTEC Higher Nationals in Hospitality Management. Specific applications involving health and safety may not always occur. Discussions can be developed on issues such as organic and genetically modified foods and disposal of waste. 26 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . The European dimensions of hospitality are reflected in a number of units. in all practical activities and consider the responsibilities of the hospitality manager for overarching health and safety issues. • Environmental issues Learners are led to appreciate the importance of environmental issues as they engage in hospitality study as well as through experience of the industry. Discussions could consider issues relating to compliance with the Data Protection Act 1998 and the potential for misuse of data social and cultural issues are encountered throughout the BTEC Higher Nationals in Hospitality Management. for example cooking oils. the impact that changes in technology bring about regarding the disposable nature of almost all ICT equipment. and health and safety issues are encountered throughout. For example.

org. Professional body contact details Hospitality and Catering International Management Association HCIMA Trinity Court 34 West Street Sutton Surrey SM1 1SH Telephone: Fax: Email: Website: 020 8661 4900 020 8661 4901 commdept@hcima. Please check the cost when you order.uk British Institute of Innkeeping Wessex House 80 Park Street Camberley Surrey GU15 3PT Telephone: Fax: Email: Website: 01276 684 449 01276 230 45 reception@bii.org BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 27 .Useful publications Further copies of this document and related publications can be obtained from: Edexcel Publications Adamsway Mansfield Nottinghamshire NG18 4FN Telephone: Fax: Email: • • 01623 467 467 01623 450 481 publications@linneydirect.org.bii. There is also a charge for postage and packing.uk www. NB: Most of our publications are priced.bha-online.org.org.uk www.com Related publications include: the current Edexcel publications catalogue and update catalogue Edexcel publications concerning the quality assurance system and the internal and external verification of vocationally-related programmes may be found on the Edexcel website and in the Edexcel publications catalogue.hcima.uk British Hospitality Association Queens House 55–56 Lincoln’s Inn Fields London WC2A 3BH Telephone: Fax: Email: Website: 020 7404 7744 020 7404 7799 info@bha.org www.

uk www.org.standards@managers.managers.edexcel.co. The support we offer focuses on a range of issues including: • • • • • • • planning for the delivery of a new programme planning for assessment and grading developing effective assignments building your team and teamwork skills developing student-centred learning and teaching approaches building key skills into your programme building in effective and efficient quality assurance systems.uk/msu2001 Professional development and training Edexcel supports UK and international customers with training related to BTEC qualifications. You can request customised training through the website or by contacting one of our advisers in the Professional Development and Training Team on telephone number 0870 240 9800 to discuss your training needs.uk www. 28 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Institute of Customer Service 2 Castle Court St Peter’s Street Colchester CO1 1EW Telephone: Fax: Email: Website: 01206 571 716 01206 546 688 enquiries@icsmail.com How to obtain National Occupational Standards The National Occupational Standards for Management can be obtained from: The Management Standards Centre 3rd Floor 2 Savoy Court The Strand London WC2R 0EZ Telephone: Fax: Email: Website: 020 7240 2826 020 7240 2853 management.org.org. The training we provide: • • • is active — ideas are developed and applied is designed to be supportive and thought provoking builds on best practice. The national programme of training we offer can be viewed on the Edexcel website (www.uk).instituteofcustomerservice. This support is available through a choice of training options offered in our published training directory or through customised training at your centre.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 29 .uk. Further information For further information please call Customer Services on 0870 240 9800 (calls may be recorded for training purposes) or visit our website at www.org.Our training will also underpin many areas of the Higher Education Staff Development Agency (HESDA)/FENTO standards for teachers and lecturers working towards them.edexcel.

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Core units BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 31 .

32 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 33 . They will develop their approach and thinking processes to enable them to predict potential trends and developments in hospitality provision and management. This is designed to be responsive to contemporary issues and will enable learners to react to issues affecting the industry during their period of study. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Review the current structure of the hospitality industry Analyse recent developments in the hospitality industry Explore the changing role of hospitality staff in different contexts Predict potential trends and developments in hospitality provision and management. Learners then have the opportunity to research recent developments in the industry. It establishes the framework of the industry using criteria defined by the centre and the learner cohort in a way that reflects their needs. Learners will also investigate the changing role of hospitality staff in a range of contexts. Learners then review the current structure using the centre definition.Unit 1: Learning hours: NQF Level 5: The Contemporary Hospitality Industry 60 BTEC Higher National — H2 Description of unit This unit introduces learners to the hospitality industry.

media issues Legislation and regulation: influence and impact of national and European legislation. impact of changes on stakeholders eg organisation. employees. team leaders. security). future trends Organisational structure: operational areas eg food preparation. quality improvement.Content 1 Current structure Scale and scope: size of outlet. leisure facilities. management. accommodation services. transferable competencies. operational. socio-cultural issues. to senior managers. performance management. franchised. conference and banqueting. purchasing power Diversity: products and services eg food. organisational change 34 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . craft/operative. type of ownership. sectors eg commercial. e-commerce Managerial issues: eg key players in the hospitality industry. career and employment opportunities 2 Recent developments Operational issues: eg standard operating procedures. conference and banqueting. the impact of market forces. security. contract. food and beverage services. relationships with education/training providers. levels of service. food safety. supervisors. responsibilities eg for junior staff. benchmarking. branding/re-branding. drink. turnover. service requirements/needs. management functions. international aspects. finance. national. customers Contexts: eg international. customer base. front of house services. workforce competency. learning and development. services. supervisor. recruitment and retention. number of employees. project management. policy development. specific procedures/practices. responding to niche markets. kitemarking 3 Changing role Roles: craft. professional attitude Structures: hierarchy. accommodation. formal and practical food safety training Customer issues: customer focus and culture. compliance with legislation eg food hygiene/safety. supervisory. flexible working. effective implementation of food safety management systems. roles eg management. by age/gender. characteristics. outsourcing services (eg human resources. owner manager. environmental issues. levels of productivity. employee expectations.

assessment centres. succession planning. pub ownership. hospitality portfolio management. food and fashion trends. work patterns and work-life balance. responding to external events/influences. globalisation. reversal of existing trends. political stability.4 Potential trends and developments Trends: eg boutique hotels. the learning culture Developments: eg competitors and competing sectors. use of foreign language. technology and technology applications. employee needs. application of forecasting techniques. market saturation. public/private partnerships. entrepreneurial opportunities. measuring success BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 35 . the learning culture.

2 Analyse recent developments in the hospitality industry 3 Explore the changing role of hospitality staff in different contexts • • • • • 4 Predict potential trends and developments in hospitality provision and management.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Review the current structure of the hospitality industry • • • • • analyse the current scale. 36 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . scope and diversity of the hospitality industry explain the organisational structure of different hospitality organisations justify the contemporary focus of the issue analyse operational and managerial issues reflecting recent developments in the hospitality industry compare and contrast the issues at operational and management levels evaluate the changes in the role of hospitality staff in different contexts assess the impact these changes have had on different stakeholders openly reciprocate ideas and viewpoints to underpin potential projections of trends or developments explain predictions of trends and developments provide a rationale and justification to support predictions of trends and developments.

However. budget. where issues only affect a small number of providers. private or public limited company. national or multinational. school meals. which should be to at least national level. hostels. types of contract. Learners can be divided into two groups and asked to research the commercial sector eg hotels. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 37 . Contract catering forms a specialist sub-group. which can reach a peak towards the end of the second year of the programme. This enables them to develop the more advanced thinking required at H2 level focusing on contemporary issues. institutional. and the services sector eg education. Learners will need to understand the differing types of ownership. restaurants. for example owner-manager. Contemporary ideas should address issues at industry level. Centres may also opt for a definition that encompasses some cross-over into other sectors. The central focus is on the hospitality industry. It is the responsibility of the tutor to decide the focus of study. which will vary in different areas of the country and in different years. content is largely indicative and broadly based. would not be acceptable. inns. Learners must be clear in their thoughts and in their evidence about why a particular issue is contemporary. This should be developed to consider the two major sectors of the hospitality industry. However. It is also particularly important to involve industry in the delivery of the unit to ensure currency and vocational relevance. This decision should be reached in collaboration with the learner group and may only establish itself after some initial exploration by the learners of the industry and the issues it faces. time. some centres may choose to define an international perspective to reflect the needs of their learners. total supply) and the terms and conditions attached to different types of contracts. It is possible to deliver Outcome 1 as an introduction to the hospitality industry part of the learners’ induction. such as leisure and tourism. affecting a wider range of operations. which may be worthy of further research into the purpose of contract catering. tutors must first establish a platform upon which to build an assessment of the contemporary hospitality industry. fast-food outlets. Common agreement is also important about what constitutes a contemporary issue. Careful curriculum planning will be needed to support this stage of the unit. halls of residence. Tutors must also be conscious that the flexible nature of this unit may lead to a narrow perspective and should take steps to ensure that learners keep an open and broad approach to their investigations. This can be achieved through presentations by visiting speakers and visits to a range of hospitality operations. hospitals. The unit should develop their thinking processes. (eg tied. this should consider external influences such as the implications of international operations and foreign ownership. pubs. Narrow thinking. They will need to agree with learners a working definition of the hospitality industry. guest houses. Case study materials will be especially helpful throughout this unit as examples of changing practice. partnership. takeaways. contract catering. its characteristics. clubs. pricing.Guidance Delivery Because of the infinitely changing nature of the subject. managed contract. supported by handouts and case study materials. enabling them to consider such issues effectively during their future career. if defined at national level. motels. local. When introducing this unit.

or for example as a role play of a shareholders’ meeting. reflect the trend in changes of ownership for sizeable groups of hotels. This may be through a number of contrasting areas of study. The future is unpredictable but learners need to develop creative and proactive thinking to enable them to anticipate future trends and developments. Learners should also investigate wider issues affecting the hospitality industry. such as the effect of the foot and mouth outbreak on rural hospitality. for example. such as pressures on city-centre hotel accommodation from international incidents (the 9/11 attack on the Twin Towers in New York or the 2003 Iraq war). or a large multinational contract catering provider. study may emphasise localised issues that may affect a particular focus. as British clientele developed wider use of the domestic market. Tutors should recognise that development of these techniques properly belongs in Unit 24: Information Management and Technology and these should then be applied in this unit. One possibility for assessment evidence could be in the form of a mock interview. or a professional discussion. or the type of hotel. Examples include the increasing focus on the customer-centred culture of hospitality and the trend for highlyskilled chefs setting up operations as owner-managers. Alternative forms of evidence include a structured debate with different groups or teams of learners arguing the case for or against a particular development or trend. privately-owned country hotel. it is most important for learners to be able to justify and rationalise their recommendations. Other issues for consideration include the changing roles of hospitality staff. which in turn may lead to further evidence in different formats. When projecting trends and developments. Assessment It is important for tutors to ensure that the area of study reflects all learning outcomes and provides learners with suitable opportunities to develop their evidence. which should be well-reasoned future insights for the hospitality industry. These can result in longitudinal issues that affect the whole or major parts of the industry over a period of time. following the Twin Towers attack. such as global issues. where the question posed by the interviewer could be: ‘What are the challenges facing the hospitality industry over the next 5–10 years?’. It would be the choice of the tutor to define the context and to decide at what stage learners would be told the focus of this aspect of their evidence. Developments in portfolio management. circumstances enhanced trade for rural operations. or through an integrated approach linking all four learning outcomes in a single piece of work. These may include a presentation to a group. a display or exhibition of information. This interview can be set in the context of a small. for example the geographical nature of the locality.The remainder of the unit explores the contemporary hospitality industry. 38 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Alternatively. using the development of the second and third learning outcomes as a basis. However. Tutors and learners must consider positive as well as negative aspects of such events. such as the increasing importance of a customer-centred culture. international trade and city-based operations suffered as a result of customers’ unwillingness to travel abroad. Other chefs are beginning to establish franchise operations within hotel premises. Wider operational issues include the recent development of outsourcing and purchasing by specification to relieve pressure on the core operation of a commercial organisation. giving tutors and learners the opportunity to investigate a changing range of issues and enabling them to focus on those most pressing at the time of study. leading to discussion focusing on large-scale mergers and acquisitions and the potential for the development of global brands. For example. The platform of knowledge reflecting the current structure of the UK hospitality industry underpins the remainder of the unit and learners can provide a suitable formal report. Learners will need to use forecasting techniques to justify their projections.

they have access to the latest technological equipment eg laptop computers. Tutors should seek to integrate this unit with others to underpin the relevance of the issues being studied. dependent on the nature of their investigations. Visits to hospitality operations and presentations by visiting speakers will provide extensive opportunities for debate and may offer suitable opportunities for local study. Links This unit addresses a wide range of contemporary issues and can be linked with any other units within the programme. which may not be explored thoroughly in mainstream units. Their work should be challenging and reflect their developed ability to assess the future of the hospitality industry. Learners must justify and rationalise their projections of potential trends and developments. Programme teams must be careful to consider overlap with other units. but the nature of this unit is to consider the contemporary aspects of different issues. When considering recent developments. before progressing to the assessment of projections. Learners must be encouraged to read publications such as the Caterer and Hotelkeeper at every opportunity to develop their awareness of contemporary issues. LCD projectors. However. Tutors and learners should agree on a suitable blend of types of evidence to suit the nature of the evidence and individual needs. 39 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . for example. presentation of a single issue would require a much greater level of depth than a wider range of contemporary issues. It is not acceptable. both to support the presentation of evidence for this unit and to build their capabilities as future managers of the hospitality industry. This unit links to the following Management NVQ units: • • • • • • • • • B2: Map the environment in which your organisation operates B9: Develop the culture of your organisation F9: Build your organisation’s understanding of its market and customers. to project that a recent development (such as branding) will continue in the future. presentation software. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP17: Self Development and Personal Skills OP18: Management Studies OP20: Managing Change OP22: Managing Quality OP26: Managing Hotel Operations OP37: The Hospitality Industry. tutors should be conscious of the capabilities of individual learners and should encourage them to develop an appropriate range of skills. summarising recent developments and changes in roles.All of these types of evidence reflect the role of the manager in the hospitality industry. learners may focus on one issue or a range. Tutors should also consider the advantages of group work and the diversity offered from presentations by different learners. A bank of current case study materials (which may be drawn from the trade press) is also an essential resource. However. Resources Links with industry are critical for successful delivery. Many issues may occur naturally as part of other units. Tutors may choose to implement a staged assessment. It is strongly recommended that when learners are delivering presentations. They must also be creative in their thinking.

2000) ISBN 0750647116 Brymer R A — Hospitality and Tourism: An Introduction to the Industry (Kendall Hunt. 1999) ISBN 0787248649 Brotherton B — An Introduction to the UK Hospitality Industry: A Comparative Approach (Butterworth-Heinemann.getfreemag. Learners will need access to a library with a variety of texts and journals as well as access to the internet. More details are listed on the following pages. Learners should take this into consideration and not fall into the trap of believing published information to be up to date. this unit should be supported by directories. jobs and employment opportunities are a further necessary resource. 2005) ISBN 0471706388 Walker J R — Introduction to Hospitality Management (Prentice Hall. 1998) ISBN 0787258571 Jones P — An Introduction to Hospitality (Thomson Learning. 2002) ISBN 0826460771 Lattin G W — The Lodging and Food Service Industry (Amer Hotel and Motel Association.greenhotelier. Electronic databases of journal materials will provide details of extended publications. 2003) ISBN 0131112937 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www. Tutors and learners must be aware of the speed with which information contained in textbooks and professional journals will date. Videos and websites which focus on different outlets within the hospitality industry. newspapers. Support materials Books Borchgrevink C — Perspectives on the Hospitality Industry: An Introduction to Hospitality Management (Kendall Hunt. journals and local and national guides for the hospitality industry.Local and national statistics such as those published annually by the Hospitality Training Foundation will also add useful support to the learners’ knowledge and understanding of the size and scope of the industry. 2002) ISBN 0866122354 Powers T and Barrows C W — Introduction to Management in the Hospitality Industry (John Wiley & Sons.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. In addition to links with industry.com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) 40 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

uk www.bha-online.ac.uk www.caterer.com www.co. These resources should be used with caution.hcima.com www.uk Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources.ih-ra.org.Video/DVD Broadcasts of commercial programmes relating to the hospitality industry BBC Learning Zone — hospitality programmes Websites www.people1st. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 41 .bized.uk British Hospitality Association a business and economics service for learners and tutors Caterer and Hotelkeeper website Hotel and Catering International Management Association (provides links to commercial websites) International Hotel and Restaurant Association People1st (formerly Hospitality Training Foundation) www.org.

42 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate principles and practices of management behaviour Analyse own potential as a prospective manager Demonstrate the roles and responsibilities of the manager in the context of a service industry Explore opportunities for career development. The unit sets the scene by exploring a range of principles and practices of management behaviour. This unit is common to more than one Higher National qualification. examining their own potential as a prospective manager. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 43 . learners then have the opportunity to demonstrate the roles and responsibilities of a manager in an appropriate context. a work placement or simulation. Learners can then apply this knowledge to self-appraisal. Their experience will enable them to consider how the unit and the qualification can contribute to their future career development.Unit 2: Learning hours: NQF Level 5: The Developing Manager 60 BTEC Higher National — H2 Description of unit This unit focuses on learners’ development and their future in management. This may be through part-time work. Learners must ensure that their evidence relates to the sector they are studying. Using the knowledge developed throughout the programme.

management/leadership styles. team building and membership. value awareness. influencing skills. planning. leadership skills. decisionmaking. giving and receiving feedback. verbal. learning log. legislative. influence of informal groups. mentoring. sports. practical/technical skills. travel. problem solving. role of partnerships and stakeholders in the organisation Communication: communications process. tourism. types of change eg demographic. non-verbal. lines of communication. action learning sets. managing and measuring the effectiveness of change. self-confidence. motivation techniques. hierarchy of needs. factors influencing changes in culture.Content 1 Principles and practices Management theory and styles: assumptions and drawbacks. action-orientated. personal development plans Own potential: aims. factors affecting motivation and performance. action plan. effective/ineffective teams. goals/objectives Responsibilities: product and service knowledge and development. targets. processes and stages in team development. delegation and empowerment. leading authorities Leadership characteristics: styles eg autocratic. leisure. recreational industries 44 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . review dates. systems approach. facilitation. communicating. learning programme/activities. democratic. managerial/operational control. personal skills (eg interpersonal/motivational/communication skills). qualifications (current/planned). formal/informal. delegation. objectives. sources and types of power. communication. laissez faire. linear. SMART objectives. work scheduling. motivation theories. effective working relationships with subordinates. time management. contingency approach. change drivers 2 Prospective manager Self-knowledge and appraisal: skills audit eg management skills. managers and other stakeholders Context: eg hospitality. main contributors. written. presentation. strengths and weaknesses analysis. lateral. cognitive and creative skills. barriers to effective communication Organisational culture and change: types of organisational structure and culture. management learning contracts. classical theories. learning cycle. coaching. effectiveness. positive thinking. team building. achievement dates 3 Roles and responsibilities Roles: leading and motivating staff. action planning. problem solving. personal learning logs. planned change theory. peers. decisionmaking eg strategic. economic. organising and planning skills. authority. counselling. customer care. conflict management. learning styles. group dynamics. conflict resolution.

adaptability. openings/opportunities Development plan: career development. future needs BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 45 . thinking. personal skills eg attitude. current performance. behaviour. learning. aspirations. personal development. responsibility.4 Career development Career: relevant managerial skills eg communication.

current performance and future needs. • • 46 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . opportunities and threats set.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate principles and practices of management behaviour • • • • • • • differentiate between management styles examine leadership characteristics evaluate communication processes investigate organisational culture and change undertake a skills audit to identify. prioritise and agree with supervisor objectives and targets to develop own potential lead and motivate a team to achieve an agreed goal or objective in the context of a service industry demonstrate appropriate product and/or service knowledge and customer care explain and rationalise decisions made to support achievement of agreed goal or objective explain how own managerial and personal skills will support career development in a service industry devise a development plan to reflect career and personal development aspirations. 2 Analyse own potential as a prospective manager 3 Demonstrate the roles and responsibilities of the manager in the context of a service industry • • • 4 Explore opportunities for career development. review and assess own performance against management skills carry out an analysis of personal strengths. weaknesses.

Learners will benefit from an understanding of different types of organisational structures. systems approaches that introduce the development of socio-technical systems. Management theory can be assessed through a short report. demonstrating report writing skills which may be necessary in the learner’s future career. or hard and soft techniques. thereby relating theory to practice. leisure and recreational industries. Tutors should be aware of the context in which they are delivering the unit and ensure that examples and support materials (eg case studies and product information) are relevant. Further evidence should reflect the personable nature of the manager. interacting with the external environment. maximising opportunities for presentations with audiences that include representatives from industry. such as functional. tourism. Learners should be encouraged to contribute their own experiences. These should be witnessed and accounted for by the tutor. Case studies will support delivery of the principles and practices of management. There should be an emphasis on learner-centred experiential learning and small-group work. The unit should be delivered in a manner that promotes critical self-appraisal and selfdevelopment. Links This unit addresses a wide range of issues relating to management and can be linked with any other units within the qualification. product.Guidance Delivery This unit can be delivered in a wide variety of contexts. location. Tutors should also seek opportunities for professional discussions as a form of evidence. Tutors should seek to integrate this unit with others to underpin the relevance of the issues being studied. for example. travel. and spans and levels of control. sports. technological factors. This unit also links to the following Management NVQ units: • • • • • • • • A1: Manage your own resources A2: Manage your own resources and professional development A3: Develop your personal networks B5: Provide leadership for your team B6: Provide leadership in your area of responsibility B7: Provide leadership for your organisation C1: Encourage innovation in your team C4: Lead change BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 47 . including hospitality. It is important for learners to understand the theories involved. economic. or contingency approaches that explore the effects of political. Assessment This unit’s focus on the development of managerial skills should be clear in assessment evidence. social. line and matrix.

These individual experiences can then be fed back into the group. 2002) ISBN 0273655183 Brooks I — Organisational Behaviour: Individuals. Resources A range of appropriate case study materials will help support the range of theories covered in this unit. Third Edition (Palgrave Macmillan. 2004) ISBN 0072883561 Holt D H — Management: Principles and Practices (Prentice Hall. Second Edition (FT Prentice Hall. 1996) ISBN 0333660951 Dresler G — Management: Principles and Practices for Tomorrow’s Leaders (Prentice Hall. 2003) ISBN 0131044427 Hattersley M E and McJanet L — Management Communication: Principles and Practice. 2004) ISBN 0273688766 Pettinger R — Introduction to Management. 1989) ISBN 0135558220 Maund L — An Introduction to Human Resource Management: Theory and Practice (Palgrave Macmillan.• • • • • • • • • • • D1: Develop productive working relationships with colleagues D2: Develop productive working relationships with colleagues and stakeholders F5: Resolve customer service problems F6: Monitor and solve customer service problems. 2002) ISBN 0333968077 48 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Third Edition (Palgrave Macmillan. apply theory and observe in a reflective way. It is important for learners to relate theory to observable practice in an appropriate service industry sector. Learners should be encouraged to ‘adopt’ an appropriate service organisation and use that organisation as a context within which to assess current practice. 2002) ISBN 0273657984 Dawson S — Analysing Organisations. (Irwin. Groups and Organisation (FT Prentice Hall. Texts and journals will further add to this resource bank. Support materials Books Boddy D — Management: An Introduction. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP17: Self Development and Personal Skills OP18: Management Studies OP20: Managing Change OP22: Managing Quality OP26: Managing Hotel Operations OP37: The Hospitality Industry OP47: Organisational Behaviour. 2001) ISBN 0333912438 Mullins L J — Management and Organisational Behaviour (FT Prentice Hall.

uk www. 2003) ISBN 0749439653 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www. 1995) ISBN 1851842063 Wood J and Wallace J — Organisational Behaviour: A Global Perspective (John Wiley & Sons.people1st.Stredwick J — An Introduction to Human Resource Management (Heinemann Educational.ih-ra. Barber L and Hirsch W — Personal Development Plans: Case Studies of Practice (Institute for Employment Studies.bha-online.getfreemag.uk www. These resources should be used with caution.org.com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) Video/DVD Broadcasts of commercial programmes relating to the hospitality industry BBC Learning Zone — hospitality programmes Websites www.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.caterer.uk British Hospitality Association a business and economics service for learners and tutors Caterer and Hotelkeeper website Hotel and Catering International Management Association International Hotel and Restaurant Association People 1st (formerly Hospitality Training Foundation) Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.ac. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 49 .co.greenhotelier. Websites often make reference to other internet information sources. 2003) ISBN 0470802626 Young T — The Handbook of Project Management: A Practical Guide to Effective Policies and Procedures (Kogan Page.uk www. 2000) ISBN 0750645806 Tamkin P.com www.hcima.com www.org.bized.

50 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

such as sports and leisure and hospitality and catering. The unit will develop an understanding of the nature of a customer service culture and quality service in the business and services management environment. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 51 . Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Analyse a customer service policy within a business and services context Explain the purpose of promoting a customer-focused culture Investigate customer requirements and satisfaction levels Provide customer care and service for business and services operations.Unit 3: Learning hours: NQF Level 5: Customer Service 60 BTEC Higher National — H1 Description of unit The aim of this unit is to introduce learners to the principles and objectives of customer service with a focus on business and services operations. This unit is common to more than one Higher National qualification. It will provide an appreciation of the importance of information gathered from customers and its relevance to improved delivery of services. Learners must ensure that their evidence relates to the sector they are studying.

customer records. hairdressing and beauty therapy. flexibility. quantitative. written. trade journals. group. reliability. use. travel and tourism 2 Customer-focused culture Communication: types eg verbal. motivating staff. focus. identifying and analysing customer requirements and expectations. observation. effective communication Quality of service: methods of assessment. role of the business and services manager. yield data. strategy. external eg government publications. validity. improvements. hospitality and catering. consultation.Content 1 Customer service policy Policies: structure. commercial data Satisfaction levels: planning. staffing levels. customer requirements/expectations. management. contact methods — mail. product and service knowledge. reliability and responsiveness Evaluation: purpose. influences affecting implementation. methods of data collection. non-verbal body language. national organisations. periodicals. staffing levels. monitor customer service and satisfaction. telephone. customer service culture. codes of practice. types of response. assessment of options using researched information. standardised procedures. effect Customer: central role. staff training and development Context: eg sports and leisure. interview — individual. staff competency. accuracy. personal Secondary research: internal eg sales records. confidentiality. use. sources of feedback. client databases. relevance. improvements 52 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . customer perceptions and satisfaction. past information Primary research: sampling. customer expectations. survey. professional associations. staff. financial information. qualitative. influences of service provision on customer perceptions 3 Customer requirements and satisfaction levels Requirements: sources of information eg customers.

reception skills. satisfied. value for money. special requirements. complaints procedure. advice. special needs eg physically disabled. ergonomic. repeat business. training. medication Needs: products and services.4 Customer care and service Types of customers: different age groups eg the elderly. trends eg fashion. under influence eg drugs. alcohol. consumer protection legislation Care: consultation. products and services. increased profit BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 53 . dissatisfied. mental quality of service. urgent/non-urgent. state of customer — physical. equipment. different cultural backgrounds. cultural and social influences. confidentiality Benefits of improved service: customer satisfaction. children. personal selling. improved reputation.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Analyse a customer service policy within a business and services context • • identify the reasons for using customer service policies summarise methods of assessing the quality of customer service provision in a business and services context explain the purpose of evaluating the performance of a customer service policy and how this can assist future staff training and development events describe different communication types and how these are used to best effect explain the central role of the customer in a business and services environment assess a range of sources which provide information concerning customer requirements and satisfaction levels undertake research to investigate customer requirements and satisfaction levels explain how research can be applied to a business and services environment to improve customer satisfaction levels describe the differing and specific needs of a range of business and services customers provide customer care and service in a business and services environment explain the benefits of improved customer service to a given business and services operation. • • • 54 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . • 2 Explain the purpose of promoting a customerfocused culture • • • 3 Investigate customer requirements and satisfaction levels • • 4 Provide customer care and service for business and services operations.

Guidance Delivery Customer service is increasingly becoming the lynchpin of successful business operations. Investors in People (IiP). Learners should be exposed to external methods of assessing the quality of service. A practical. Useful materials to support the development of the unit would include examples of customer service policy from commercial organisations within the relevant industry. travel and tourism. It is important for tutors and learners to recognise the management element of the unit. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 55 . such as customers. presentations. It is important for tutors to develop appropriate links with commercial organisations willing to support the delivery of the unit. as well as internal methods including standard operating procedures and other industry-devised methods. staff. such as the development of customer service policies and the customer focused culture. This unit develops previous study of customer service by considering management issues and decision-making (operational and strategic) within a business and services management context. A period of work experience in a business and services environment prior to the delivery and assessment of this unit will greatly help learners with no prior experience of the industry to which the delivery of this unit relates. Work experience may provide an ideal opportunity to investigate the development of customer service policies in specific organisations. such as International Standards Organisation (ISO). Visiting speakers. particularly in the investigation of the process leading to specified customer service criteria. Learners should examine a range of sources of feedback. visits to commercial outlets and real case studies will add vocational relevance and currency to the delivery and will provide learners with a greater appreciation of a customer focused culture. much of the evidence may be accumulated by learners building a portfolio through work experience. with links to the units listed below. colleagues. hospitality and catering. leisure or recreational management environment. Organisations that have achieved external quality standards such as ISO 9000. Support materials should reflect the focus of the context in which the unit is being delivered. Assessment Evidence of outcomes may be in the form of assignments. For learners to gain the most benefit from this unit. management and how these impact on the formulation of customer service policy. Investors in People and Total Quality Management will provide ideal case study examples for the development of evidence. business and services-related approach is essential. Total Quality Management (TQM). The unit is not intended to focus on the delivery of customer service. Effective management of customer service is key to successful business operations. it will benefit from an integrated approach. hairdressing and beauty therapy. Although this unit can be delivered as a stand-alone unit. All evidence must be relevant and sufficient to justify the grade awarded. As a result. tutors should ensure that it is delivered in the context of study appropriate to the learners’ needs. for example sports and leisure. case studies or projects set during periods of work experience in a sport.

Work experience will provide an invaluable source of information for the unit. Case studies will usefully support this approach. Resources The use of real examples will focus the relevance of the unit and show how different organisations.Links This unit can be linked with the following units in this qualification: • • • • • • • • • • • • • • • Unit 2: The Developing Manager Unit 4: Food and Beverage Operations Unit 5: Rooms Division Operations Unit 11: Conference and Banqueting Management Unit 12: Contract and Event Management Unit 15: Marketing Unit 22: Small Business Enterprise. 2004) ISBN 085199749X Cole G — Management Theory and Practice (Thomson Learning. Measuring and Managing Customer Service (Jossey Bass Wiley. 1998) ISBN 0566080052 56 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . have developed their customer care policies. both local and national. 2003) ISBN 1844800881 Chattell A — Managing for the Future (Saint Martin’s Press. Hospitality and Leisure — Volume 3 (Cabi Publishing. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP1: Managing Customer Service in Hospitality. 1995) ISBN 0312124317 Dawson S — Analysing Organisations (Palgrave Macmillan. This unit links to the following Management NVQ units: F5: Resolve customer service problems F6: Monitor and solve customer service problems F7: Support customer service improvements F8: Work with others to improve customer service F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction. Support materials Books Crouch G et al — Consumer Psychology of Tourism. 2000) ISBN 0787951390 Hayes J and Dredge F — Managing Customer Service (Gower Publishing. Holders of external quality standards provide an ideal focus. 1996) ISBN 0333660951 Goodman G S — Monitoring.

uk www.Kandampully J.bbc.instituteofcustomerservice. Websites often make reference to other internet information sources. These publications are available from: The Institute of Customer Service 2 Castle Court St Peter’s Street Colchester CO1 1EW Telephone: Fax: Email: Website: Websites www.uk www. There are also books on customer service issues. These resources should be used with caution. Mok C and Sparks B A — Service Quality Management in Hospitality.dfes. Video/DVD The BBC’s Learning Zone frequently features programmes on customer service. Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 2002) ISBN 0750652497 Further reading In addition to publications with a hospitality focus (listed in other units). Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.instituteofcustomerservice. Company data.com Department for Education and Skills Information Commissioner’s Office Institute of Customer Service 01206 571 716 01206 546 688 enquiries@icsmail. 3 and 4.gov. 1991) ISBN 0749403527 Williams A — Understanding the Hospitality Customer (Butterworth Heinemann.co. Tutors should use an appropriate selection to support the context of the unit and the approach they take to delivery. regional newsletters and publications associated with the National Occupational Standards in Customer Service at N/SVQ Levels 2.co.uk www.gov. Learners will find such materials useful in explaining customer service management in different organisations. publications and promotional literature There is a wide range of printed material available from organisations at little or no cost. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 57 . Information and programme timings can be found on www.com Many organisations also provide a specific section on customer service on their website. together with detailed material based on their research programme.uk/education/lzone Institute of Customer Service The Institute of Customer Service offers a range of publications including quarterly editions of Customer First and Customer Service newsletters. 1995) ISBN 0304327867 Martin W B — Managing Quality Customer Service (Kogan Page. 2000) ISBN 0789011417 Olsen M (editor) et al — Service Quality in Hospitality Organizations (Thomson Learning.informationcommissioner. there is a wide range of magazines and journals available to support the management of customer service across a broad range of sectors. Tourism and Management (Haworth Press.

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and a range of factors that affect menu compilation. including costs and selling prices and aspects of the purchasing programme. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Review and evaluate various food and beverage systems Investigate the importance of financial controls within food and beverage operations Plan and develop recipes and menus Plan. The focus of this unit is the development and application of practical activities within a food preparation and service environment. The learning for the whole unit is drawn together through the planning.Unit 4: Learning hours: NQF Level 5: Food and Beverage Operations 60 BTEC Higher National — H1 Description of unit This unit introduces the learner to the practical aspects of food and beverage production and service. implementation and evaluation of a hospitality event. financial and staffing implications for different outlets. This unit is common to more than one Higher National qualification. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 59 . together with aspects of menu design. They will investigate the importance of financial controls. the methods that can be used. implement and evaluate a hospitality event. Learners will review and evaluate different food and beverage production and service systems. hospitality managers need to have the basic practical skills to enable them to operate effectively within a kitchen and restaurant operation. Learners will also develop their understanding of the processes involved in planning and developing recipes. Learners must ensure that their evidence relates to the sector they are studying. Due to the nature of the job.

nutritional considerations Methods: using fresh foods. storage of equipment and supplies 3 Recipes and menus Menu and recipe development: cookery styles. wine lists. using prepared foods. cost statements. banqueting. selection. using a combination of prepared and fresh foods. cost elements. balanced menus. cook-chill. overhead costs. purchase specifications. centralised. style of service. product costs Staffing implications: skills and de-skilling. levels of output Food and beverage outlets: eg hotels. food and beverage service skills Health. management objectives. direct. texture. guéridon service. type of customer Cost control: labour materials. sous vide. industrial. plate service. batch cooking Factors affecting menu compilation: taste. operating statements. cooking and presentation. outside catering. availability. restaurants. ethnic and social influences. cook-chill. food and beverage preparation. types of menus. dietary needs. variable. receipt. timescale. cook-freeze Service systems: eg table service. wages. VAT Purchasing process: requisition of equipment and supplies. legislation 4 Hospitality event Customer requirements: type of menu. customer perceptions. temperature. in-flight. family service. choice of products. storage. achieving target profits. budget restrictions Quality standards: setting and maintaining standards. appearance. nutritional value Financial implications: equipment costs. cook-freeze. menus. counter service. colour. cost effectiveness 60 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Content 1 Food and beverage systems Production systems: eg traditional. cook to order. institutional (public and private) 2 Financial controls Financial statements: dish costing sheets. variance analysis Cost and selling price: dishes. table d’hôte. net and gross profit. safety and security of the working environment: procedures. setting and maintaining hygiene practices Evaluation: planning. customer satisfaction. foods which complement each other. job specifications. specialist food service systems Menu design: type of food and beverage operation. indirect cost. invoicing. fixed. à la carte. food and drink which complement each other Alcoholic beverages: sources. silver service. flavour and appearance of dishes. staff training.

materials and commodities/products explain the factors which affect menu and recipe development describe various methods of food preparation evaluate the factors affecting menu compilation analyse the factors affecting the compilation of a wine list and the purchasing of alcoholic beverages plan and develop a menu and wine list for a hospitality event plan and implement a hospitality event. 2 Investigate the importance of financial controls within food and beverage operations • • • 3 Plan and develop recipes and menus • • • • • 4 Plan. safety and security of the working environment evaluate the success of the event and identify issues to be addressed for future events. ensuring that customer requirements and satisfaction. implement and evaluate a hospitality event. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 61 . storage and issue of equipment. maintaining and monitoring the health.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Review and evaluate various food and beverage systems • • • • identify and review different types of food production and service systems investigate the factors affecting menu design evaluate the financial and staffing implications of a range of food and beverage systems analyse food and beverage systems within a range of food and beverage outlets explain and use financial statements used in food and beverage operations calculate the cost and selling price of food and beverage items to reflect a suitable sales mix and differential profit margins describe the purchasing process for the receipt. cost control and financial targets are met implement quality standards.

implementing and evaluating a hospitality event. either on the internet or through visits to local food and beverage outlets. Again.Guidance Delivery This unit focuses initially on the examination of a range of food and beverage systems. tutors should ensure learners also focus on wider issues that may affect their future in the hospitality industry. Such statements can be provided to discussion groups. Decision making about recipe development will ultimately lead to the structure of the event for which learners will be responsible. although the focus of this learning outcome is the planning and implementation of a hospitality event. followed by feedback. but where this is not possible. together with financial and staffing implications. financial controls and menu planning developed during the unit. This also presents an excellent opportunity for learners to undertake some research. subject to appropriate confidentiality agreements. rail catering or cross-channel ferry catering. Local businesses may be willing to share real financial statements. Assessment Evidence of outcomes should be mainly in the form of continuous assessment related to the learner’s practical and managerial skills within operational food production and food and beverage service outlets. 62 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . It is strongly recommended that when learners are delivering presentations. The learning in this unit is drawn together through the planning and implementation of a special event. LCD projectors and presentation software. Such continuous assessment should be supported by assignments. Tutors could also capitalise on alternative areas of food and beverage provision and menu development for the travel sector. This approach can also be adopted to address financial controls. are a useful way of introducing a range of topics and assessing the level of knowledge learners already have of this aspect of the hospitality industry. However. Tutors then need to address issues relating to menu design. Learners can present their findings to the rest of the group to share the knowledge they have gathered. for example in-flight catering. Learners should also be exposed to a variety of purchasing processes and consider the advantages and disadvantages of each. they have access to the latest technological equipment eg laptop computers. Discussion groups. in which learners can assess and make potential decisions on selling prices. this should be drawn out of the findings of learners’ investigations. Where possible. including chefs and development specialists. One major assignment should be completed where the learner demonstrates a range of food and beverage applications including planning. tutors should ensure that delivery and discussion is focused on the wider hospitality industry and addresses the longer-term implications of recipe development for commercial organisations. Learners should take into consideration customer requirements for the occasion and put into practice an appropriate food and beverage system. This investigation should be supported by tutor input to cover areas that learners are unlikely to encounter. realistic data should be developed through case studies. co-ordinated by the tutor to ensure an appropriate range of systems is covered. case studies and examinations as appropriate. The tutor can also develop other food and beverage systems here if necessary. but a range of case studies can underpin content to highlight specific aspects. This area of content can be supported by a range of visiting speakers. such as outside or travel catering.

Learners will need access to a library with a variety of texts and journals associated with food and beverage systems as well as access to the internet. and the use of relevant software applications. It also provides a basis for Unit 9: Hospitality Operations Management.Links This unit has significant links with the units in the Culinary Arts endorsed title. It can also be linked effectively with: • • • • Unit 5: Rooms Division Operations Unit 6: Management Accounting for Hospitality Unit 11: Conference and Banqueting Management Unit 12: Contract and Event Management. Access to a suitable outlet for the hospitality event is essential. This unit links to the following Management NVQ units: • • • • • • • • • • • • • • • • A1: Manage your own resources A2: Manage your own resources and professional development B8: Ensure compliance with legal. This can be a realistic working environment within the centre or a suitable commercial outlet that learners can use to implement their plans. ethical and social requirements E1: Manage a budget E2: Manage finance for your area of responsibility E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F1: Manage projects F5: Resolve customer service problems F6: Monitor and solve customer service problems F11: Manage the achievement of customer satisfaction F12: Improve organisational performance. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 63 . which should be available through contacts with local industry. It would also be useful if a number of operations areas utilised appropriate food and beverage computer systems. regulatory. This should include an industrial food and beverage production and service area. Resources Centres should have access to a variety of food and beverage production and service systems. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP04: Food and Beverage Skills and Knowledge OP07: Managing Food Production Operations OP08: Managing Food and Beverage Service.

bha-online. Ceserani V and Foskett D — The Theory of Catering (Hodder Arnold. Third Edition (Butterworth-Heinemann.uk British Association of Conference Destinations BACD) — provides event organisers with an impartial venue finding service throughout the British Isles British Hospitality Association Caterer and Hotelkeeper website Catering Net Destinations Unlimited — representation company which promotes selected destination management companies www.uk www.caterer.bacd.org. 2002) ISBN 0340847034 Waller K — Customer-Centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 1998) ISBN 0750632860 Kinton R.getfreemag.com www.Support materials Books Cousins J. Stone S and Lockwood A — Food and Beverage Management.uk www.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. Foskett D and Gillespie C — Food and Beverage Management (Longman. 1994) ISBN 0340595124 Lillicrap D — Food and Beverage Service (Hodder Arnold.com 64 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) Websites www.dudmc.co. 1999) ISBN 0340738103 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold.cateringnet.greenhotelier. 2002) ISBN 0582452716 Davis B. 1996) ISBN 075062812X Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www.org.

org.uk www.takeoneproductions. conferences.hcima.co. corporate events.com Evolution Event Management — supports clients across the full live events spectrum.people1st.uk www. for company entertainment and event management Wines and Spirit Education Trust C&B Exclusive — provides conference and banqueting planning services www.co.uk www. hospitality programmes First Conferences — London-based conference organisation working throughout the world Hotel and Catering International Management Association Hospitality Net Mattina — a professional events management service People 1st (formerly Hospitality Training Foundation) provides hospitality services. from managed events to bespoke activity days. Websites often make reference to other internet information sources.com www. including exhibitions.hospitalitynet.co.uk Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.uk www.www.wset.venuefind.mattina.firstconf.evolutionevent.uk www. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 65 . team-building.org www.co. These resources should be used with caution.co.

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Unit 5: Learning hours: NQF Level 5: Rooms Division Operations 60 BTEC Higher National — H1 Description of unit The aim is to investigate the role of the front office within the management of a hospitality operation. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Evaluate the services provided by the rooms division Investigate the factors that contribute to effective management and business performance in the front of house area Investigate the factors that contribute to effective management and business performance in the accommodation service function Apply techniques to maximise and measure occupancy and rooms revenue. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 67 . This unit examines the operational elements that comprise the front office and how these are deployed by management to maximise both occupancy and rooms revenue. The unit provides the learner with an appreciation of the role of the front office as the ‘nerve centre’ of customer activity with network communication links with other departments.

controlling and updating rooms services Operational issues: financial. pricing Front of house area: visual impact. design and layout. marketing. first impressions. functions. design. control mechanisms. operational constraints. administration. diplomatic privileges 2 Front of house area Planning and managing: business/departmental plans. colour. lighting. the guest cycle. zoning. environmental services. POS. guest records. lighting. evaluating. human resources. operations. procedures. ecology and environmental issues. airflow. security. heating. leisure areas. flowers/plants. durability. cost. ratings. decoration and furnishings. customer 68 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . operations. concierge. cleaning and maintenance. use of technology. maintenance. access to and mobility within interior. tariffs and discounting. protective clothing. waste management. security Services: eg rooms related. price tariff and display. meeting. flowers. staff. airflow. hazardous substances. immigration (hotel records). selling and promotion. POS management. working procedures. control mechanisms. ambience. data protection. cleaning. operational constraints. visual impact. customer 3 Accommodation service function Planning and managing: business/departmental plans. procedures Property interiors and design: use. controlling and updating front of house services. human resources. concierge. portering. health and safety. public). quality. consumer law. porter. accommodation environment and occupancy. advanced reservations. use of technology. efficient use of space. first impressions. refurbishment. consumer and data protection. health. security Legal and statutory requirements: health and safety. information.Content 1 Services Accommodation services: roles and responsibilities: housekeeping. function. plants Services: eg rooms (bedrooms. documentation and records Reception services: roles and responsibilities: reception. working procedures. linen and laundry. guest services and supplies. billing. heating. consumer and building regulations. interior design. payment procedures. safety and security. suitability of fabrics/furnishings/fittings. maintenance and self catering equipment. marketing. sales. cleaning services. evaluating. cash control and reconciliation. quality. linen services and laundry. health and safety. administration Operational issues: financial. occupancy rates and monitoring. night audit. sales. smell. ambience. effect of colour.

the use of overbooking (policy on no-shows. repeat business. average room rate. negotiated rates (delegate. airlines. formulation of the marketing and pricing policy. compilation of operational and financial reports. seasonal corporate packages). correspondence research. advantages and limitations of yield management systems Sales techniques: tariff structures. cancellations). central reservations. front office performance indicators (room occupancy %. agents. sleeper occupancy %. average sleeper rate) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 69 . selling other services. referrals Forecasting and statistical data: comparisons of actual performance against projected performance. referrals. customer loyalty schemes. sales leads. upselling. market-based pricing.4 Techniques Yield management: using differential rates and tariff structures to maximise occupancy. sources of bookings. double/twin occupancy %. the use of booking horizons and booking forecasts to maximise yield.

2 Investigate the factors that contribute to effective management and business performance in the front of house area • • • 3 Investigate the factors that contribute to effective management and business performance in the accommodation service function • • • 4 Apply techniques to maximise and measure occupancy and rooms revenue. • • • • 70 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Evaluate the services provided by the rooms division • • • describe a range of accommodation and reception services for different organisations explain the roles and responsibilities of a range of accommodation and reception services staff identify the legal and statutory requirements that apply to rooms division operations explain the importance of the front of house area to effective management summarise the critical aspects of planning and management of the front of house area for a given hospitality operation explain the key operational issues affecting the effective management and business performance of the front office area for a given operation explain the importance of property interiors and design to effective management summarise the critical aspects of planning and management of the accommodation service function for a given hospitality operation explain the key operational issues affecting the effective management and business performance of the accommodation service function for a given operation explain how yield management techniques assist in maximising occupancy and rooms revenue describe the range of sales techniques which rooms division staff can use to promote and maximise revenue explain the purpose of forecasting and statistical data within the rooms division calculate rooms division performance indicators to measure the success of accommodation sales.

Alternatives include exchanging organisations with another group. Assessment Evidence of outcomes may be in the form of tutor-led tests. subject to agreements on confidentiality. Due to the specific content. At this stage. Learners will benefit from exposure to a rooms division operation. This can best be achieved by visits to local organisations. For the final learning outcome. case studies and projects set during periods of work experience in the hospitality industry. However. They will need to investigate the range of services provided by the rooms division of hospitality operations. It is necessary for the learner to understand the nature of the services provided by the rooms division. at unit level or at outcome level. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 71 . tutors will need to explain the theory of different techniques. the tutor or the group may choose to alter the approach. It is important to avoid confusion with terminology. However. but the central focus of this unit is the aspects of planning and managing the division and the different areas of knowledge. This unit will also benefit from visits by an external speaker such as a front office manager or hotel general manager. The next stage of learners’ work is to analyse the factors that contribute to the effective management and business performance for both the front of house area and the accommodation services function. However. Groups can then present information to the rest of the main group. to ensure coverage of content. but must be comprehensive and cover all learning outcomes for all learners. Learners can be divided into groups and allocated to their particular establishment. Real data may be provided by organisations supporting the delivery of this unit. researchdriven assignments or case studies.Guidance Delivery This unit is probably best delivered as a stand-alone package. or arranging for some groups to focus on the front of house area for a group of organisations and for other groups to investigate the accommodation services function. this may be more difficult to evidence. Learning and assessment can be across units. requiring an in-depth knowledge and appreciation of rooms division operations. tutors should highlight links with other units where they occur. Further possibilities would enable investigating groups to share information with the group that carried out the original visit and for that group to present all the information for their original organisation. supported by examples. assignments. learners can continue to investigate the organisation they originally visited. Learners need to understand the broad application of the term ‘rooms division’ and how this may vary in different establishments. ideally during a period of work experience or by visiting a large hospitality rooms division operation. Wherever possible a practical approach should be adopted using hands-on exercises. it will be more difficult to integrate this unit with others. skills and understanding that contribute to effective management and business effectiveness. in order to present a comprehensive package based on one organisation. It would be useful for them to deliver a presentation of their evidence so far before investigating the areas covered by the second and third learning outcomes. Case study materials and plentiful in-tray exercises will support the development of learners’ skills and knowledge in this area. in order to establish a sound platform for their further work.

As a result much of the evidence may be accumulated by learners building a portfolio through work experience. Learners should also be encouraged to compare and evaluate different software packages in terms of benefits to the guest. 1990) ISBN 0748703314 Baker S. Topping S and Cullen S — Rooms Division Operations (Hodder Arnold. front office staff. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP03: Accommodation and Reception Skills and Knowledge OP09: Managing Rooms and Accommodation Services OP10: Front of House Management OP38: Statutory Regulations and Legal Requirements. 1990) ISBN 0748702903 Allen D — Accommodation and Cleaning Services: Management — Volume 2 (Nelson Thornes. they have access to the latest technological equipment eg laptop computers. LCD projectors. Resources Appropriate front office reservation/customer billing software packages should be used to enable learners to appreciate the impact of technology on the front office. Learners will need access to a library with a variety of texts and journals associated with rooms division operations as well as access to the internet. and the organisation. presentation software. and the use of relevant software applications. 1995) ISBN 0340567708 72 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Case study materials will help to highlight specific issues. Social Skills and Management (Butterworth-Heinemann. Links This unit can be linked successfully with Unit 7: Industry Experience as a period of work experience in a rooms division environment prior to the delivery and assessment of this unit will greatly help learners with no front office or accommodation operational experience. All evidence must be relevant and sufficient to justify the grade awarded. Further resources supporting the accommodation operations aspect of this unit will be necessary. Support materials Books Abbott P and Lewry S — Front Office: Procedures. This unit links to the following Management NVQ units: • • • • • • • • B3: Develop a strategic business plan for your organisation B10: Manage risk E1: Manage a budget E2: Manage finance for your area of responsibility. 1999) ISBN 0750642300 Allen D — Accommodation and Cleaning Services: Operations — Volume 1 (Nelson Thornes. It is strongly recommended that when learners are delivering presentations.

com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) Company data and publications Association of Domestic Management C4 Kingfisher House Kingsway TVTE Gateshead NE11 0JQ Telephone: 01661 842 708 Website: www. Hostel and Hospital Housekeeping (Hodder Arnold.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. 2002) ISBN 047101396X Braham B — Hotel Front Office (Nelson Thornes. 1998) ISBN 0582319315 Fellows J — Housekeeping Supervision (Longman.adom.demon. 1990) ISBN 0340525185 Dix C and Baird C — Front Office Operations (Longman. 1985) ISBN 0713448075 Webster K — Environmental Management in the Hospitality Industry (Thomson Learning. 2004) ISBN 0748716327 Branson J C and Lennox M — Hotel.getfreemag. 2000) ISBN 0826447090 Bardi J A — Hotel Front Office Management (John Wiley & Sons.Baker S and Huyton J — Principles of Hotel Front Office Operations (Thomson Learning.greenhotelier.co. 1999) ISBN 1861524897 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www.uk British Cleaning Council PO Box 1328 Kidderminster DY11 5QH Telephone: 01562 851 129 Fax: 01562 850 109 Website: www. 1986) ISBN 027302552X Jones C and Paul V — Accommodation Management (BT Batsford.org BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 73 .britishcleaningcouncil. 1999) ISBN 0304332348 Wood R and Verginis C S — Accommodation Management: Perspectives for the International Hotel Industry (Thomson Learning.

org.caterer.uk www.people1st.bha-online. Websites often make reference to other internet information sources.com www.co.gov. These resources should be used with caution.hcima. 74 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .uk www.informationcommissioner.uk www.com www.org.johnsondiversey.uk British Hospitality Association Caterer and Hotelkeeper website Hotel and Catering International Management Association Information Commissioner’s Office Institute of Customer Service JohnsonDiversey — cleaning and hygiene specialists People 1st (formerly Hospitality Training Foundation) Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.Websites www.com www.instituteofcustomerservice.

Unit 6: Learning hours: NQF Level 5: Management Accounting for Hospitality 60 BTEC Higher National — H1 Description of unit This unit will allow the learner to develop a practical understanding of the accounting techniques used to control costs and profits and to support the manager in making effective short-term decisions. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 5 Describe sources of funding and income generation for business and services industries Describe business in terms of the elements of cost Evaluate a set of business accounts Analyse business performance by the application of ratios Apply the concept of marginal costing. income generation and methods of measuring and analysing performance. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 75 . Learners will have the opportunity to investigate control systems.

franchise. corporation tax. partnerships. materials. fixed. purchase and nominal ledgers Final accounts: types eg sole trader. cost/profit/volume relationship Application: break-even. variance analysis eg sales (volume and average spend). formula to achieve a specific gross profit percentage. master. freelance. post-tax profits. profit variances (gross and net) 4 Business performance Sales profitability ratios: gross and net profit. accruals. Return On Capital Employed (ROCE) Liquidity ratios: current. gearing 5 Marginal costing Costs categorisation and contribution: fixed and variable costs. sponsorship.Content 1 Funding and income generation Funding: sources eg retained profits. contribution calculation eg product/customers. notes to accounts Profit and cash budgets: purpose. capital. prepayments. reconciliation. stock-taking Taxation: income tax. cash. commission. banks. limited company. acid test Efficiency ratios: debtors and creditors payment periods. creditors. sub-letting. cash flow. profit and loss account. schedules. labour. security. structure eg summary of accounts from sales. rates. commission. differential gross/net profit margins. profit/loss potentials. lease schemes. loans. gross and net profits. operating. trading account. labour. hire purchase. setting selling price and discounting 76 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . consumables. peak/off-peak trading Control of stock and cash: methods eg storage. small business schemes. double-entry. discount costing Selling prices: product and service costing. marginal costing. cost variances (raw material. purchasing. types eg profit. adjustments for depreciation. personal/capital allowances. investors. implications 3 Business accounts Trial balance: source. bad debt provision. balance sheet. format eg vertical. grants. sponsorship. assets/liabilities eg capital. debt factoring Income generation: methods eg sales. effect of competition. current. appropriation account. VAT. overheads. overhead). stock turnover Financial ratios: interest earned. tracking mechanisms 2 Elements of cost Elements of cost: sales.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Describe sources of funding and income generation for business and services industries • • describe sources of funding available to business and services industries evaluate the contribution made by a range of methods of generating income within a given business and services operation describe elements of cost. gross profit percentages and selling prices for products and services explain methods of controlling stock and cash in a business and services environment describe the source and structure of the trial balance evaluate a range of business accounts. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 77 . 2 Describe business in terms of the elements of cost • • 3 Evaluate a set of business accounts • • • • 4 Analyse business performance by the application of ratios • • • • • 5 Apply the concept of marginal costing. adjustments and notes explain the process and purpose of budgetary control calculate and analyse variances from budgeted and actual figures. offering suggestions for appropriate future management action calculate and analyse all ratios to offer a consistent interpretation of historical business performance recommend appropriate future management strategies for a given business and services operation classify costs as fixed. variable and semi-variable calculate contribution per product/customer and define the cost/profit/volume relationship for a given scenario make short-term management decisions based on profit/loss potentials and risk (break-even) calculations for a given business and services operation.

they have access to the latest technological equipment eg laptop computers. It should be made clear to the learner that all units have financial components. Case studies of financial data should be a key element. This unit links to the following Management NVQ units: • • • • • • • • A1: Manage your own resources B6: Provide leadership in your area of responsibility B8: Ensure compliance with legal. ethical and social requirements B10: Manage risk E1: Manage a budget E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation F1: Manage projects 78 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . regulatory. working exercises and learners should seek every opportunity to use appropriate financial software. Assessment Evidence of outcomes may be in the form of financial reports. presentation software. a given selling price with an identified group of costs will determine the gross profit percentage. all examples and case study material should be in the context of the hospitality industry. It is strongly recommended that when learners are delivering presentations. LCD projectors. For Outcome 2.Guidance Delivery This unit should have a strong emphasis on the use of practical. Similarly. Evidence may be accumulated by learners building a portfolio of exercises or activities. including: • • • • • Unit 2: The Developing Manager Unit 8: Procurement Unit 15: Marketing Unit 20: External Business Environment Unit 22: Small Business Enterprise. completed class exercises/activities. To ensure maximum realism and relevance. an identified group of costs together with a pre-determined gross profit percentage will generate a selling price. For example. learners should be able to control any two of the three aspects to calculate the third. cost and profit. A comprehensive case study would generate evidence for all learning outcomes. in-class tests. Learners should recognise that all activities in the workplace have an effect on revenue. Links This unit may be linked to other units.

1986) ISBN 0870555057 Mott G — Management Accounting for Decision Makers (FT Prentice Hall. 1993) ISBN 0333585283 Moncarz E S and Portocarrero N D J — Financial Accounting for Hospitality Management (Van Nostrand Reinhold International. 2004) ISBN 1844800288 Dyson J — Accounting for Non-Accounting Students (FT Prentice Hall. particularly spreadsheets. 1995) ISBN 1861524706 Drury C — Management and Cost Accounting (Thomson Learning. Support materials Books Adams D — Management Accounting for the Hospitality Industry: A Strategic Approach (Thomson Learning.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 79 .org. Resources Adequate access to computer and appropriate software. 1996) ISBN 0273625756 Guilding C — Financial Management for Hospitality Decision Makers (ButterworthHeinemann. 1994) ISBN 0748710574 Kotas R — Management Accounting for Hospitality and Tourism (Thomson Learning. is essential. Berry A and Jarvis R — Business Accounting for Hospitality and Tourism (Thomson Learning. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP13: Budgeting and Accounting in Hospitality Operations. 2002) ISBN 075065659X Harris P and Hazzard P — Accounting in the Hotel and Catering Industry (Nelson Thornes. 1999) ISBN 1861524900 Messenger S J and Shaw H — Financial Management for Hospitality. 1991) ISBN 0273033182 Further reading A series of articles and press releases is published on the website of the British Association of Hospitality Accountants (BAHA) at www.• • • F3: Manage business processes F12: Improve organisational performance. Tutors should also develop suitable banks of case study materials and in-tray exercises for demonstration and practice by learners.greenhotelier. Other publications include: Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www.baha-uk. Leisure and Tourism (Palgrave Macmillan. 1997) ISBN 0304329088 Atkinson H.

org British Association of Hospitality Accountants (BAHA) — for professionals involved in financial management and control within the hotel industry.people1st. academics and others who retain an interest in the hotel.caterer.Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. bankers. 80 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .org. extends to cover systems specialists.getfreemag.bha-online. property professionals.co.bized.uk www.uk Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources.uk www.ac. investment analysts. These resources should be used with caution.com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) Websites www. catering and leisure sectors British Hospitality Association a business and economics service for learners and tutors Caterer and Hotelkeeper website Hotel and Catering International Management Association People 1st (formerly Hospitality Training Foundation) www. hospitality consultants and accountants.baha-uk.com www.org.uk www.hcima.

Unit 7: Learning hours: NQF Level 5: Industry Experience 60 BTEC Higher National — H2 Description of unit This unit is designed to provide learners with an opportunity to develop first-hand experience of industry with a relevant organisation. in agreement with their line manager and tutor. Learners must ensure that their evidence relates to the sector they are studying. The management report is reviewed against the agreed targets of the action plan and submitted as a formal report. This unit is common to more than one Higher National qualification. Learners focus on issues or problems relevant to them and the host organisation. objectives and targets. justifying conclusions and associated recommendations. objectives and targets that supports the development of a management report. The unit focuses on an action plan with aims. Learners review their progress and evaluate relevant sources of information and assistance within the host organisation. The report should be supported by evidence collected by the learner and should demonstrate an indepth knowledge of working practices and a broad knowledge of how the host organisation operates. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 81 . The experience enables learners to demonstrate the ability to understand and analyse the relationships between different parts of the host organisation. objectives and targets of the management report with the appropriate manager within the selected organisation Monitor and evaluate progress in achieving aims. using relevant sources of information Present report to colleagues. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Use methods to arrange industry experience that will support the development of a management report in an appropriate services industry context Prepare and agree aims.

colleagues. creativity 82 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . interview (formal/informal). innovation. learning and development. objectives and targets Aims. operational. responsibilities Justification: efficiency. resources. problems eg team working. communicating effectively. email. private. creative. external stakeholders Recommendations: eg changes. contents/index. action planning. interpersonal skills. time scale. public. objectives and targets: personal/career development. innovative. strategy development. reference materials. shortlist potential organisations. effectiveness. peers. benefit to the learner/organisation. tourism. voluntary (not-for-profit) sectors 2 Aims. line manager. collect evidence to support findings. reach and justify conclusions Relevant sources: personnel eg supervisor. problem solving. interview techniques. learning. people-related. flexibility Services industry context: eg hospitality. self-development. computer help-screens. quality. review information with appropriate personnel Evaluate: measure using supportive evidence. action planning. networking. facsimile. methods of achieving aims. assertiveness. action planning. review/achievement dates Research project: negotiation. recreational industries. daily duties and routines. developing and presenting a reasoned case Colleagues: managers. acknowledgements. benefits. meeting needs and requirements of the job role. leisure. customer care. research company background. health and safety. equal opportunities. targets. practical. costs. personal recommendation Management report: issues. letter. activities undertaken eg teamwork. objective setting. objectives. technical. training manuals. travel. the internet. referencing. visual presentations of data including statistics. resources.Content 1 Arrange industry experience Methods: personal skills audit eg negotiation. employees. operational/technical skills. aims. effectiveness. ICT/computer literacy. induction handbook 4 Present report Format: report. benefits. CV. communication. problem-solving. roles. bibliography. sports. time scale. members of the public. objectives and targets. difficulties. work-related eg job competencies. decision making. intended outcomes 3 Monitor and evaluate progress Monitor: gather and record information. amendments. leadership.

objectives and targets determine conclusions that are consistent with the original aims. • research and select a range of suitable organisations that could provide industry experience in an appropriate context explain how the industry experience would support the development of an appropriate management report set. using relevant sources of information Present report to colleagues. • 2 • • • 3 • • • • 4 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 83 . justifying conclusions and associated recommendations. objectives and targets of the management report with the appropriate manager within the selected organisation Monitor and evaluate progress in achieving aims.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Use methods to arrange industry experience that will support the development of a management report in an appropriate services industry context Prepare and agree aims. objectives and targets. objectives and targets identify sufficient data and information to support the conclusions present a report in an appropriate format to colleagues outlining the research undertaken and analysing the outcomes. objectives and targets will benefit the organisation and the learner gather information to monitor and evaluate progress using a range of relevant sources of information and assistance evaluate progress against the original aims. objectives and targets for the management report with the line manager and tutor justify how the aims. prioritise and agree appropriate aims.

Assessment The assessment for this unit is based on the selection by the learner of a range of possible placement host companies. both during the planning stage and also whilst developing the report. objectives and targets should be identified and agreed as the focus of the management report.Guidance Delivery Tutors should be aware of the implications of the context in which they are delivering the unit and ensure that examples and support materials (eg application forms. This unit enables learners to develop an understanding of organisational structures and working practices within an industry environment. questionnaires and subsequent analyses using charts and graphs by ICT. Company background. It is often reassuring to the learner that they know they can approach tutors for advice and support if necessary during the development of their report. Background information outlining the range of suitable industry organisations in the local area may be made available by the tutor or careers service. their background and locations) are relevant. review and evaluation of the outcomes of the industry experience. location and information should be researched as part of the selection process. Learners should have access to a wide range of sources. Knowledge of company structures and daily routines and expectations are essential. It is also important that the number of hours spent developing the report gives the learner sufficient experience of their chosen occupational environment. observations. objectives and work-related targets with their placement hosts forms the focus for the management report and establishes the orientation of this unit. Preparation should cover all of the relevant assessment criteria and the aims. objectives and targets forming the focus for a management report that is undertaken by the learner as a result of the industry experience. information about companies. product information. objectives and targets with tutors and the placement host. Learners will need guidance on selecting an appropriate organisation and to actively negotiate personal as well as work-based aims. which may also involve a pre-placement interview. Learners will need guidance on the preparation of formal reports. The learner must set their own aims. Attention should be given to allow for adequate preparation before the industry experience is implemented. The report should draw conclusions based on the monitoring. The unit lends itself to the collection and presentation of information through the production of interviews. The companies should be vocationally relevant and also meet the needs of the learner. 84 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . The work should allow for an investigation of current working practices with a subsequent analysis of the findings. It is important that the experience allows for the opportunity to examine operational and work-based issues and problems. Identifying and agreeing aims. Learners should also ensure that they collect appropriate information in support of their report. These must be agreed with the tutor and the placement hosts. which should make a valid contribution to the organisation. The final presentation should be in report format. Delivery should enable learners to undertake research based on their own interests and draw from the main themes during the course. Forward planning is essential to ensure that learners maximise their opportunities and secure their own host for their industry experience.

com BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 85 . They may also find the careers library and/or careers service useful in researching and securing a host for the industry experience.videoarts. although there may be several learners working with a large organisation at any one time. Learners are best working individually with one organisation.uk www. objectives and targets. Training videos may also be useful for this unit. Areas that may be relevant include: • • • leadership skills self management dealing with conflict. Feedback from supervisors and colleagues should be recorded and evaluated with any modifications to approach or knowledge. Details and a brochure are available from: Video Arts Group 68 Oxford Street London W1D 1LH Telephone: Email: Website: 020 7637 7288 enquiries@videoarts. with reference to its own local resources. This unit links to the following Management NVQ units: • • • • • • • A1: Manage your own resources A2: Manage your own resources and professional development A3: Develop your personal networks.The report should also discuss and draw conclusions based on the original aims. Supporting evidence or justification is required to substantiate claims made or recommendations relating to future aims. Each centre should seek to produce its own report-writing guidance booklet. Links This unit has links with a number of other units within this qualification. The learner should reflect on their experiences and assess their own personal effectiveness during the industry experience. Some of these can be expensive but often commercial suppliers offer an educational discount. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP12: Work Experience OP17: Self Development and Personal Skills OP18: Management Studies OP37: The Hospitality Industry. Tutors and learners should take into consideration the core operation of the business supporting the industry experience and ensure that links with other relevant units are reflected in their work. objectives or targets. Such resources can normally be purchased or hired.co. Resources Learners must have access to library and research facilities including the internet.

1991) ISBN 1857423194 Smith C and Irving R — No Sweat: The Indispensable Guide to Reports and Dissertations (Institute of Management.work-experience. Third Edition (Thomson Learning. Rees R and Yates J — How to Analyse and Promote Your Skills for Work (University of London Careers Service.greenhotelier. Wood R C and Wilkie E — Researching and Writing Dissertations in Hospitality and Tourism (Thomson Learning.org prospects graduate careers UK placements for undergraduates National Centre for Work Experience Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) Websites www. 2000) ISBN 074943452X Schon D A — The Reflective Practitioner: How Professionals Think in Action (Arena. 2000) ISBN 0718716213 Jankowicz A D — Business Research Projects.com www. 2000) ISBN 1861525494 Moon J — Reflection in Learning and Professional Development: Theory and Practice (Routledge Falmer. 1998) ISBN 0859462951 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www. 1997) ISBN 0137427018 Clark M.getfreemag.Support materials Books Blundel R — Effective Business Communication (FT Prentice Hall.prospects.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.ukplacements. Riley M. 86 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . 2002) ISBN 0761972854 Hill S. Websites often make reference to other internet information sources. 1997) ISBN 1861520468 Easterby-Smith M and Thorpe R — Management Research: An Introduction (Sage Publications.ac. These resources should be used with caution.uk www. Hughes R.

Specialist units BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 87 .

88 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

This unit gives learners an understanding of procurement strategies and their importance in the sector.Unit 8: Learning hours: NQF Level 5: Procurement 60 BTEC Higher National — H1 Description of unit Procurement involves the input of goods and services and the interface between the supplier and the client. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 89 . The unit shows how procurement contributes to profit and how it helps to maintain a competitive edge. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 5 Explain the principles and application of resource management to a commercial operation Explain how the procurement strategy contributes to the achievement of a commercial operation’s objectives Evaluate procurement issues and their application to commercial operations Consider elements of procurement strategies which maximise purchasing power Carry out a review and evaluation of procurement strategies within a named organisation.

essentials for a valid contract. packaging. controlling or resisting price increases. industrial relations. performance indicators and benchmarking 3 Procurement issues Contract: definition. breaches. services. stock control 2 Procurement strategy Systems and processes: standard specification. Pareto analysis. estimating/quoting. value for money. attitude to customers. fundamental mistake. approved supplier lists. lease. service guarantee. acquisition. maintenance. subcontracting/outsourcing. different forms. sample testing and defect elimination 4 Purchasing power Pricing management: techniques. prompt payment discounts Management strategies: competition between suppliers. budgetary restrictions Risks: financial. conditions/warranties. methods of procurement eg centralised. finance. releasing cash and capital by minimising stock. assessing operational needs. equipment. discounts. trace origin data. parties. physical. maximising profit. legal and contractual compliance. compliance with specified requirements. replacement criteria Principles: procurement strategy. negotiating price reductions. vitiating factors eg misrepresentation. negotiating skills Evaluation: communication. negotiating extended credit. supplier identification. contract. receipt and control of purchases. tendering. rules of offer and acceptance. company policies. choice. yield. quality issues. quantity discounts. hygiene factors. determining the right quality for the right application. range. timing. fraud Sourcing issues: method of supply eg buying products/services. effect on process and outcome activities of organisations Managing procurement: profit opportunities. direct and indirect cost-saving opportunities. evaluating the ‘best deal’. credit and price. wastage factors. minimising risk.Content 1 Resource management Methods: selection. delivery. terms and conditions Procurement officer: role. legal implications. task duplication. developing profit margins to increase financial returns. negotiating and developing delivery schedules 90 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . methods of payment. effect on the internal and external customer. selection criteria. tendering. selecting suppliers. ‘just in time’ (JIT). direct and indirect costs. materials. working with specialist suppliers. specification. quality and quantity control. terms eg express/implied.

terms and conditions. contemporary developments.5 Review and evaluation Review: standard specifications. redeveloping strategy. comparing and contrasting purchasing options Evaluate: cost models eg return on investment (ROI). productivity gain. human resource benefits BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 91 . monitoring.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Explain the principles and application of resource management to a commercial operation • • • describe the methods available for managing materials devise specifications of requirements and the selection criteria to be applied explain the principles involved when procuring equipment and the ongoing requirements over the life of that equipment establish an appropriate process to manage the procurement function within a named commercial operation recommend procurement systems and processes with related performance indicators and benchmarking for a given commercial operation examine the role of the procurement officer within a given commercial operation explain the importance of the essential components. • • 92 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . terms and conditions of a specimen contract evaluate the sourcing issues for a given procurement situation using a range of given suppliers describe the management techniques used to appraise and evaluate the suppliers of a commercial operation explain the management strategies that can be used to maximise the purchasing power of the procurement officer discuss and apply a range of pricing management techniques to a given commercial procurement situation explain how review and evaluation can be used to assess procurement strategies apply review and evaluation techniques for a given procurement scenario in a commercial operation. 2 Explain how the procurement strategy contributes to the achievement of a commercial operation’s objectives • • • 3 Evaluate procurement issues and their application to commercial operations • • • 4 Consider elements of procurement strategies which maximise purchasing power • • 5 Carry out a review and evaluation of procurement strategies within a named organisation.

Role-play activities in the form of a business game could be used to develop negotiation skills indicated in Outcome 3. Assessment Evidence of outcomes could be in the form of assignments. Links with other units could be developed in the form of integrated assignments but care is needed in designing such assignments to ensure they are realistic. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 93 . LCD projectors. Time-constrained assessment based on case-study materials could also be included. they have access to the latest technological equipment eg laptop computers. regulatory. Links This unit can be linked to the following units: • • • • • • • • • • • Unit 18: Facilities Operations Unit 20: External Business Environment Unit 23: Financial Management Unit 24: Information Management and Technology. The practical approach should not be at the expense of a sound theoretical base. a practical approach should be adopted and efforts made to identify the variety of operational sourcing issues. case studies and projects set during periods of work experience. Evidence could include individual or group assignments. The use of speakers from purchasing functions in commercial operations is recommended as a means of providing examples of approaches adopted by different types of organisations. Learners working in a purchasing/supply function in a commercial operation could base assignment work around their work place.Guidance Delivery Wherever possible. This approach will add further vocational relevance and currency to the delivery of the unit. This unit links to the following Management NVQ units: B8: Ensure compliance with legal. It is strongly recommended that when learners are delivering presentations. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP11: Managing Hospitality Operations. ethical and social requirements D2: Develop productive working relationships with colleagues and stakeholders E1: Manage a budget E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation F3: Manage business processes. Investigations should be based on actual commercial operations wherever possible. presentation software.

org.uk www. and the of use relevant software applications.com www. if possible. 2004) ISBN 0273646893 Feinstein AH and Stefanelli J M — Purchasing: Selection and Procurement for the Hospitality Industry (John Wiley & Sons.uk www.people1st.com www.bha-online.uk British Hospitality Association a business and economics service for learners and tutors Caterer and Hotelkeeper website Department for Education and Skills Hotel and Catering International Management Association International Hotel and Restaurant Association People 1st (formerly Hospitality Training Foundation) Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.hcima.caterer. Part-time learners working in procurement can be used as a resource by sharing their experiences of different company approaches to procurement.co. Learners will need access to a library with a variety of texts and journals associated with their project as well as access to the internet. 2004) ISBN 0471693146 Harrison M and Lysons K — Principles of Operations Management/Purchasing (FT Prentice Hall.Resources Purchasing and procurement textbooks should be supported by case studies.uk www.org. Websites often make reference to other internet information sources. 1996) ISBN 0273626914 Further reading Caterer and Hotelkeeper (Reed Business Information) Hospitality (Reed Business Information) Voice of the BHA (British Hospitality Association) Websites www.bized. These resources should be used with caution.dfes.gov. 94 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .ih-ra.uk www. Access to procurement sections of local organisations. Support materials Books Baily P — Purchasing Principles and Management (FT Prentice Hall. provides a useful information source.ac.

including customer profiles and patterns of demand. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 95 . Learners will also consider a range of pricing and profitability strategies. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Evaluate the operational and economic characteristics of hospitality operations Analyse product development within a hospitality environment Apply pricing and profitability concepts within hospitality operations Use appraisal techniques to analyse and improve operational performance and make proposals for action. the unit develops learners’ understanding of the appraisal process in relation to hospitality operations management and how different aspects inter-relate with each other. using ICT software to model different approaches. It builds upon the content of Unit 4: Food and Beverage Operations and Unit 5: Rooms Division Operations. Finally. It is intended for learners who aspire towards a career in general hospitality management.Unit 9: Learning hours: NQF Level 5: Hospitality Operations Management 60 BTEC Higher National — H2 Description of unit This unit is designed to introduce the learner to the management principles of hospitality operations. This will lead to the consideration of product development and the opportunities and constraints that affect such development. Learners will focus on a wide range of operational and economic characteristics.

flyers.Content 1 Operational and economic characteristics Nature of hospitality products and services: product and service areas eg food and beverage. control systems. vouchers. hotels. reaching decisions. analysing and evaluating data. disabled access and provision eg accommodation facilities. space utilisation Hospitality advertising: outlets eg pubs. rooms division. time of day/week. free samples 3 Pricing and profitability concepts Methods of pricing: cost-oriented. products. availability of resources (human. tent cards. standardisation. nutrition and dietary requirements. plant. conference and banqueting. develop product image. sociological influences. sweatshirts. forecasting). standardisation. staffing. intangible elements. advertising objectives eg persuade. supplies and commodities Patterns of demand: opening hours. menus. idea evaluation. restaurant access. portion-control 96 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . business and operational plans. seasonality. elasticity of demand Customer profile: spending power. cover charge. additional pricing considerations eg service charge. the meal experience Management issues: integrated planning and resourcing. websites. marketing and sales. concept development. equipment. expectations and requirements. types of media Merchandising objectives: promote consumer/brand awareness. shelf-life. market-oriented. clothing (tee-shirts. elasticity of demand. cultural. customer awareness Opportunities and constraints: brand image. create awareness. training 2 Product development Stages in product development: market research. customer turnover. perishability. team working and team leading. product development. types of hospitality outlet. restaurants. increase market share. tangible. create desire. conference centres. physical). develop brand loyalty. average spending power (ASP) Factors affecting profitability: eg labour intensity. scheduling. sell. wall displays. decision-making (gathering information and data. operating procedures and systems. posters. floor stands. table displays. food and fashion trends. finance. promotions. accommodation trends. encourage consumer/brand loyalty. market segmentation. technical and procedural standards. pricing considerations. quality systems. pricing and economic factors. style of service. menu/accommodation range. support materials eg brochures. minimum charge Factors affecting revenue generation: eg sales mix. financial. regional and ethnic influences. health eating and drinking patterns. service standards. baseball caps).

analysing and evaluating data Appraising revenue. appraising operational performance measurement techniques. strategic analysis and planning. use of budgets. levels of strategy. gross profit and gross profit percentages. external comparisons. apportioning costs. qualitative evaluation. costs and profits: financial measurement techniques. price changes and inflation. information analysis. industry norms. menu engineering.4 Analyse and improve operational performance Approaches to appraisal: fundamentals of appraisal. price and volume data. interpreting calculations. stakeholder interests Appraising the operation: appraising the product. quality management Proposal for action: forecasting future business requirements. identifying and measuring costs. developing qualitative and quantitative data. comparing like-with-like and over time. sales mix analysis. levels of consideration. implementation and managing change BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 97 . net profit and operating profit. profitability measures. quantitative. basis for effective operational appraisal. when and how. assessing organisational capability.

• • 98 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . evaluation and planning appropriate to hospitality operations.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Evaluate the operational and economic characteristics of hospitality operations • • • analyse the nature of the product evaluate the different influences affecting patterns of demand within hospitality operations contrast customer profiles and their differing expectations and requirements in respect of hospitality provision analyse factors affecting average spending power (ASP) in hospitality outlets evaluate the key stages in product and service development applied within a hospitality operation analyse the features which contribute towards the customers’ perception of products and services appraise the opportunities and constraints affecting product and service development within a hospitality environment evaluate a range of merchandising opportunities for hospitality products and services evaluate different methods of pricing and explain and apply additional pricing considerations appraise the factors in hospitality operations which affect revenue generation and profitability identify the aspects of hospitality operations which are commonly appraised apply a range of performance measures and appraisal techniques to individual aspects of hospitality operations. • 2 Analyse product development within a hospitality environment • • • • 3 Apply pricing and profitability concepts within hospitality operations • • • • 4 Use appraisal techniques to analyse and improve operational performance and make proposals for action. the product and the whole operation determine the usefulness and limitations of the various quantitative and qualitative appraisal techniques and their application to hospitality operations identify and apply approaches to business analysis.

value for money/price. Learners also need to consider pricing and profitability concepts. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 99 . The opportunity to meet with senior management during such visits will add value to these activities. the profile of food and beverage customers will raise issues relating to the meal experience. profitable or both. enabling learners to focus on issues which regularly face managers in industry. levels of service. ambience (including staffing). such as a food and beverage manager or a conference and banqueting manager working within either the commercial and/or catering services sectors of the hospitality industry.) Examples of development may include satisfactory or unsatisfactory menu items. Tutors should maximise the contribution made by learners based on their own experiences in food and beverage operations. This will add relevance and vocational realism to group discussions and may contribute to a wide range of issues. Future managers must also consider a range of aspects relating to the customer profile. particularly using ‘what if’ scenarios. for example. for learners to consider a wide range of operational characteristics. The relevance of this unit will be greatly improved if it is delivered following a period of industrial work experience where the learner has worked in a food and beverage environment. This unit closely links with Unit 6: Management Accounting for Hospitality and Unit 23: Financial Management. are essential in order to provide a focus for a wide range of issues. The content is indicative but tutors should maximise the opportunities provided by local industry. Visits should be organised to a wide range of commercial outlets of varying size and complexity. menu engineering. (Current thinking is that the definition of ‘product’ also includes ‘service’. appeal. or satisfactory/unsatisfactory menu items. hygiene and cleanliness. Tutors should ensure that learners understand the separation between operational and management issues. sell). The unit is designed to build on Unit 4: Food and Beverage Operations and Unit 5: Rooms Division Operations. Learners also need to examine the management aspects of product development. It is important.Guidance Delivery The focus of this unit is on the management approach to hospitality operations management. The use of appropriate ICT software to model different approaches is important. such as its function (to inform. menu and beverage list compilation and design. but on the concepts of establishing pricing and profitability concepts. such as food and beverages on offer. Tutors should consult with colleagues delivering these two units to ensure that the overall delivery is properly integrated. atmosphere. Such presentations can be a valuable resource and give learners the opportunity to discuss current aspects of hospitality management with those actively involved in industry. items that are popular. a useful definition in that it is often difficult within the hospitality industry to separate the two. repeat business. Learners should be encouraged to take a keen interest in developments and trends within the commercial and catering services sector of the food and beverage industry and develop their forward-thinking to enable them to capitalise on this aspect of learning in their future careers. Presentations by visiting speakers. It can be advantageous to send small groups of learners on arranged visits to different outlets and subsequently encourage the groups to present their findings and discuss evaluations with their colleagues. For example. This should be supported by a broad range of case study materials to highlight issues that do not appear within local commercial operations. These issues could lead to consideration of menu and beverage list development. This unit is not intended to focus on financial procedures or interpretation. or the structure of accommodation packages. environment.

regulatory. The format of evidence should reflect the nature of the unit. case studies. presentation software. much of the evidence can be accumulated by learners building a portfolio through work experience. ethical and social requirements B9: Develop the culture of your organisation B10: Manage risk B11: Promote diversity in your area of responsibility C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation 100 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . LCD projectors. Presentations to a ‘management group’ will usefully develop learners’ interpersonal skills and will be particularly relevant if representatives from industry are invited to sharpen the focus of presentations. It is strongly recommended that when learners are delivering presentations. and/or projects set during periods of work experience in a food and beverage environment. It is possible to develop an integrated assignment that requires some aspect of each. Learners should be clear about the outcomes of each aspect of appraisal as well as how this affects other aspects. appraising revenue. which in turn may lead to a reconsideration of product development. at unit level or at outcome level.Once again. Alternatively tutors may require some form of formal management report or a professional discussion. costs and profits. which links to pricing and profitability concepts. Assessment Evidence of the outcomes may be in the form of assignments. Learning and assessment can be across units. This unit links to the following Management NVQ units: B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. and appraising the whole operation as an integrated structure. The appraisal of operational performance is a key management function and learners need initially to develop their understanding of the processes. visiting speakers can add significant value through currency and vocational relevance. Tutors can also create artificial situations for learners to consider and work with that will clarify their understanding and require an appropriate level of creative thinking. It is important then for them to be clear about the different stages of appraisal: appraising individual or groups of products. they have access to the latest technological equipment eg laptop computers. Links This unit can be linked successfully with: • • • • • • • • • • • • • • • Unit 1: The Contemporary Hospitality Industry Unit 4: Food and Beverage Operations Unit 5: Rooms Division Operations Unit 7: Industry Experience Unit 15: Marketing Unit 23: Financial Management. As a result.

These individual experiences can then be fed back into a group-learning context. jobs and employment opportunities will add further material to support delivery of this unit. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP11: Managing Hospitality Operations OP26: Managing Hotel Operations. ICT software must be provided to support financial modelling of pricing and profitability concepts. journals. Resources Tutors should ensure that learners have adequate access to industry. 1994) ISBN 0304329223 Jones C. Stone S and Lockwood A (editor) — Food and Beverage Management (ButterworthHeinemann. A range of appropriate case study material can focus on specific issues. Social Skills and Management (Butterworth-Heinemann. It may be useful for learners to link with an individual commercial operation and use that organisation as a context in which to assess current practice. Support materials Books Abbott P and Lewry S — Front Office: Procedures. Paul V and Jowitt V — Accommodation Management (BT Batsford. Videos and websites which focus on different outlets within the hospitality industry. Learners must be encouraged to read publications such as the Caterer and Hotelkeeper at every opportunity to develop their awareness of management issues. 1998) ISBN 0713469374 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 101 . Learners will need access to a library with a variety of texts and journals associated with hospitality operations management as well as access to the internet. Delivery can also be supported by directories. apply theory and observe in a reflective way. 1999) ISBN 0750642300 Braham B — Hotel Front Office (Nelson Thornes. local and national guides for the hospitality industry. 2004) ISBN 0748716327 Cousins J. either through visits or through presentations by visiting speakers. to support the development of knowledge and understanding through ‘theory in practice’. Foskett D and Gillespie C — Food and Beverage Management (Longman. 1998) ISBN 0750632860 Johns N and Edwards J S — Operations Management: Resource Based Approach for the Hospitality and Tourism Industries (Thomson Learning. 2002) ISBN 0582452716 Davis B. newspapers.• • • • • • • • • • E1: Manage a budget E4: Promote the use of technology within your organisation F4: Develop and review a framework for marketing F8: Work with others to improve customer service F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction F12: Improve organisational performance.

com www. 1999) ISBN 0304332348 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Green Hotelier (www.uk www.hospitalitynet.uk British Hospitality Association Caterer and Hotelkeeper website Hotel and Catering International Management Association Hospitality Net Information Commissioner’s Office Institute of Customer Service JohnsonDiversey — cleaning and hygiene specialists People 1st (formerly Hospitality Training Foundation) Royal Institute of Public Health Wine and Spirit Education Trust 102 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .getfreemag.Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S.greenhotelier.com www.bha-online.org.org. 1994) ISBN 0471285684 Verginis C S and Wood R C — Accommodation Management: Perspectives for the International Hotel Industry (Thomson Learning.gov.informationcommissioner.wset. 1994) ISBN 0340595124 Mill R C. 2000) ISBN 8175441984 Rutherford D G — Hotel Management and Operations (John Wiley & Sons.org.uk www.johnsondiversey. 1999) ISBN 1861524897 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann.caterer.co.org www.com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Voice of the BHA (British Hospitality Association) Websites www.co.instituteofcustomerservice.people1st.riph.com www. 1996) ISBN 075062812X Webster K — Environmental Management in the Hospitality Industry: A Guide for Students and Managers (Thomson Learning.hcima. Kaushill S and Kamra K — Hospitality: Operations and Management (AH Wheeler.uk www.com) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.uk www.uk www.

Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 103 . These resources should be used with caution.

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Unit 10:
Learning hours: NQF Level 5:

Food and Society
60 BTEC Higher National — H1

Description of unit
This unit extends the scope of the hospitality industry by examining the wider issues of food and society. Learners will explore the reasons people eat and what influences the choices they make. Food and drink is influenced by a wide range of cultural and global aspects, which will also be the focus of study. Learners will develop their knowledge, skills and understanding of how the five senses can be used to assess the acceptability and quality of food and drink. They will examine ratings scales and the values and criteria that determine results. Finally, they will evaluate an overall food and drink experience, making reasoned judgements and recommendations about how the experience could be improved.

Summary of learning outcomes
To achieve this unit a learner must: 1 2 3 4 Explore the key determinants and influences on food and society Investigate the multi-cultural nature of food and drink Apply sensory evaluation techniques to assess the acceptability and quality of food and drink Apply evaluation techniques and criteria to the food and drink experience.

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Content

1

Key determinants and influences Determinants: the need for food, social eating, lifestyle, availability of time, level of preparation required Influences: eg climate, social groups, taboos, religion, travel, fashion, fads, environment, health, time pressures

2

Multi-cultural nature Multi-cultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends, association and relationship with drink, branded foods and food outlets Drink: current trends, types (alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled waters; teas/speciality teas; coffees eg cappuccino, espresso, mocha, latte); service procedures and techniques, trends eg designer waters, branded alcoholic drinks, energy drinks

3

Sensory evaluation techniques Human senses: the role of the five senses, primary tastes and taste sensitivity, importance of smell, detection and perception of flavour and texture Rating scales: eg hedonic, numeric; criteria and values Sensory techniques: understanding the senses, recording and analysing results, assessing and interpreting sensory perceptions, presenting results

4

Food and drink experience Techniques: collecting information, sources of information eg personal, family, friends, members of the public; qualitative/quantitative feedback, making reasoned judgements based on available information, recommendations for improvement Criteria: eg nature of food and drink experience, suitability for purpose, environment, ambience, quality of product and service, time factors, level of care and satisfaction, value for money Situations: eating for pleasure or necessity eg business lunch, special occasion, conference/function, shopping trip, when travelling

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Outcomes and assessment criteria

Outcomes

Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to:

1

Explore the key determinants and influences on food and society Investigate the multicultural nature of food and drink

• • •

analyse what determines the relationship between food and society for different circumstances identify current influences on eating and drinking habits explain how historical and geographic influences have defined the multi-cultural nature of food and drink explain developments in the association and relationship between food and drink evaluate developing trends in food and drink evaluate the inter-relationship between food and beverages and the five senses identify an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink apply various sensory evaluation techniques to assess the acceptability and quality of food and drink present and interpret the results of the assessment define evaluation techniques and criteria for evaluation of a food and drink experience evaluate different food and drink experiences justify the outcomes of the evaluation make valid recommendations for improvement.

2

• • 3 Apply sensory evaluation techniques to assess the acceptability and quality of food and drink • •

• • 4 Apply evaluation techniques and criteria to the food and drink experience. • • • •

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Guidance

Delivery This unit looks at the wider issues of food and society. Tutors and learners should adopt a shared approach as users rather than providers, although there will naturally be considerable overlap in the thought processes. Learners need to consider the reasons for eating and choices they make either in the home or for example when eating out with friends, formally or informally. The unit also exposes influences such as time pressures and the growing trend for using pre-prepared foods in the home. Global influences will also form a key focus of study. Learners should be encouraged to experiment with menus and recipe development and beverage selection. The overall relationship between food and drink may be affected by different circumstances and this relationship can be challenged and modified. The learners’ own individual interests should also be encouraged in the approach to this unit. Assessment This unit is largely based on investigations into the relationships between food and society. To reflect the nature of the unit, presentations to groups are useful and, in this instance, audiences may include members of the public who have a keen personal and non-professional interest in the subject. Such a presentation lends itself to illustrations, posters, handouts, photographs and other supporting resources. Alternative forms of evidence include written assignment work, although this should be appropriately illustrated. It is strongly recommended that when learners are delivering presentations, they have access to the latest technological equipment eg laptop computers, LCD projectors, presentation software. Links This unit is linked to practical units within the qualification, particularly those within the Culinary Arts pathway: • • • • • • Unit 30: Menu Planning and Product Development Unit 33: Contemporary Gastronomy (double unit) Unit 34: World Cuisine Unit 35: Creative Patisserie (double unit).

This unit links to the following Management NVQ unit: F9: Build your organisation’s understanding of its market and customers.

This unit also links with the following block of the HCIMA Corpus of Knowledge: OP42: Food and society.

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Resources In addition to formal lectures and seminars, the learning for this unit should be supported by elements of laboratory-based learning. Centres should therefore have access to industrial standard food preparation and production and food and beverage service areas, which will provide the focus for delivering the practical aspects of this unit. In addition learners should be encouraged to read professional journals, Sunday supplements and relevant government publications. Support materials Books Ackerman D — A Natural History of the Senses (Phoenix, 1996) ISBN 1857994035 Atkins P and Bowler I — Food in Society: Economy, Culture, Geography (Hodder Arnold, 2000) ISBN 0340720042 Bode W K H — European Gastronomy: The Story of Man’s Food and Eating Customs (Hodder & Stoughton, 1996) ISBN 0470235721 Bryant C, Courtney A and DeWait K — The Cultural Feast: An Introduction to Food and Society (Wadsworth, 2003) ISBN 0534525822 Cousins J, Foskett D and Gillespie C — Food and Beverage Management (Longman, 2002) ISBN 0582452716 Durkan A and Cousins J — The Beverage Book (Hodder Arnold H&S, 1995) ISBN 0340604840 Fine G A — Kitchens: Culture of Restaurant Work (University of California Press, 1996) ISBN 0520200780 Gillespie C and Cousins J (editor) — European Gastronomy into the 21st Century (Butterworth-Heinemann, 2001) ISBN 0750652675 Robinson J (editor) — The Oxford Companion to Wine (Oxford University Press, 1999) ISBN 019866236X Simon J — Wine with Food: The Ultimate Guide to Matching Wine with Food for Every Occasion (Mitchell Beazley, 1999) ISBN 1840001798 Telfer E — Food for Thought, Philosophy and Food (Routledge, 1996) ISBN 0415133823 Whit W C — Food and Society: A Sociological Approach (General Hall, 1995) ISBN 1882289374 Further reading Caterer and Hotelkeeper (Reed Business Information) Food and restaurant guides General food and drink magazines Hospitality (Reed Business Information) Hotel and Restaurant Magazine (Quantum) Menus, wine and drink lists Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association)

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Video/DVD Many of the television ‘fly-on-the wall’ documentaries are well suited to discussions on food and beverage operations. There are also numerous topical food programmes, including those presented by celebrity chefs, that will lend extensive support to the delivery of this unit. Websites www.askachef.com Ask a Chef website — online resource containing recipes, message boards and the opportunity to ask a chef any questions BBC food pages British Dietetic Association Caterer and Hotelkeeper website one-stop website for hoteliers University of Reading’s food law website Restaurants and Institutions magazine website Foodservice World International Hotel and Restaurant Association Into Wine website British Nutrition Foundation The Webtender — an online bartender

www.bbc.co.uk/food www.bda.uk.com www.caterer.com www.ehotelier.com www.foodlaw.rdg.ac.uk www.foodservice411.com/rimag www.foodserviceworld.com www.ih-ra.com www.intowine.com www.nutrition.org.uk www.webtender.com

Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. These resources should be used with caution.

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Unit 11:
Learning hours: NQF Level 5:

Conference and Banqueting Management
60 BTEC Higher National — H2

Description of unit
The aim of this unit is to encourage the learner to investigate and develop an appreciation of the particular needs of clients within the conference and banqueting sector. This unit considers the operational and planning considerations which are specific to this sector of hospitality. This unit is common to more than one Higher National qualification. Learners must ensure that their evidence relates to the sector they are studying.

Summary of learning outcomes
To achieve this unit a learner must: 1 2 3 4 Examine the range of strategic and operational issues Evaluate food production and service Analyse ergonomic considerations Evaluate administrative procedures.

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venue appraisal. lay-up styles. video projections. French/Royal Household. vacuum packaging. advertising. marketing implications. comfort. air-conditioning Audio-visual: lighting. alcoholic. room design. cook-chill. appropriate venues. modern partie system Food production styles: eg banquet. open days. specific conference and banqueting facilities within hotels. stages in the food production process Food and beverage service styles: eg banquet service. ventilation. transport. legal requirements. information gathering. pre-prepared. computer-aided design packages (CAD) Quality of environment: minimum and maximum space/floor occupancy. closed loop evaluation methods 2 Food production and service Food production systems: eg cook-freeze. services and facilities required Planning techniques: decision-making. multi-functional leisure centres. budget projections. full). space allocation Function etiquette and protocol: religious and cultural guidelines. protocol appropriate to different occasions. required profit margins Performance and quality: evaluation and review techniques. seating plans. Hazard Analysis Critical Control Point (HACCP). computer disc presentations. licensing law implications. buffet presentation (finger. events diary. profit realisation. staff utilisation. quality. image. appropriate locations. demands on floor space. special effects. space realisation. internal and external documentation. formal dinners. lighting technology. fork. sound technology 4 Administrative procedures Operational procedures: function sheets.Content 1 Strategic and operational issues Diversity of venues: eg conference centres. production and service capabilities 3 Ergonomic considerations Space utilisation techniques: seating plans/room layout designs to accommodate guests. critical path analysis (CPA) for staffing and design considerations. mailing-lists 112 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . sound. hygiene regulations. change of air rates. client and guest evaluation procedures. full silver service. role of master of ceremonies Marketing: material production. traditional partie system. family service. beverage service. entertainment required Menu planning: composition guidelines. room plans. types of event. weddings. style. discounting initiatives. health and safety legislation eg Health and Safety at Work Act 1974 (HASAW). heating. nonalcoholic On and off-site considerations: equipment hire.

implement and analyse the appropriate planning techniques for a given conference or banqueting event and evaluate appropriate performance and quality review techniques at the end evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet compare on and off-site considerations and analyse the key menu planning considerations for a range of conference and banqueting events apply space utilisation techniques to a given conference or banqueting event evaluate influences which affect the quality of the environment and analyse the range of audio-visual techniques used for a given conference or banqueting event explain operational procedures for a given conference or banqueting event analyse the implications of function etiquette and protocol for conference or banqueting events evaluate the marketing of a given conference or banqueting event. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 113 . 2 Evaluate food production and service • • 3 Analyse ergonomic considerations • • 4 Evaluate administrative procedures.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the range of strategic and operational issues • • describe the diversity of venues used for conference and banqueting events plan.

It is strongly recommended that when learners are delivering presentations. case studies. Assessment Evidence of outcomes may be in the form of assignments. They may also have the opportunity. will enable learners to observe the varied aspects of conference and banqueting operations from an operational perspective. presentation software. they have access to the latest technological equipment eg laptop computers. The delivery of this unit will also be enhanced by a visit from external speakers such as conference and/or banqueting manager. at unit level or at outcome level. regulatory. These may be set during periods of work experience within a conference and/or banqueting environment. Tutors should also be aware of the value of input from specialist providers of conference and banqueting services. with the approval of the operator.Guidance Delivery A practical approach should be adopted using simulated exercises. Learning and assessment can be across units. This unit links to the following Management NVQ units: B1: Develop and implement operational plans for your area of responsibility B8: Ensure compliance with legal. during and after an event. and/or projects. ethical and social requirements E1: Manage a budget E2: Manage finance for your area of responsibility E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your are of responsibility 114 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Visits to commercial operations of different types and sizes will add currency and vocational realism to the delivery of the unit. before. Links This unit provides and can be linked successfully with • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 9: Hospitality Operations Management Unit 12: Contract and Event Management Unit 15: Marketing. LCD projectors. Case study materials will also be useful to highlight key issues or to explore problem areas that learners may not otherwise experience. This unit will be more relevant if it is delivered following a period of work experience where the learner has had exposure to a conference and/or banqueting operation. Visits to such operations. research-driven assignments or case-studies. to discuss with clients different aspects of their needs and how these needs have been met.

Ceserani V and Foskett D — Theory of Catering (Hodder Arnold H&S.• • • • • F9: Build your organisation’s understanding of its market and customers F12: Improve organisational performance. 1992) ISBN 0304325058 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 1998) ISBN 0750640995 Teare R. 2002) ISBN 0582452716 Davis B. Learners will need access to a library with a variety of texts and journals associated with conference and banqueting operations. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann. Support materials Books Callow J — The Sportsworld Guide to Corporate Hospitality (Kogan Page. 1998) ISBN 0750632860 Kinton R. Adams D and Messenger S — Managing Projects in Hospitality Organizations (Thomson Learning. some drawn from the trade press. 1999) ISBN 0340738103 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S. as well as access to the internet. 2002) ISBN 0340847034 Shone A — The Business of Conferences: A Hospitality Sector Overview for the UK and Ireland (Butterworth-Heinemann. Case study materials. 1995) ISBN 0749417994 Cousins J. 1996) ISBN 075062812X Further reading Caterer and Hotelkeeper (Reed Business Information) Conference and Banqueting Croner’s Catering Magazine (Croner Publications) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 115 . Resources It is important for centres to develop supporting relationships with local commercial providers. and the use of relevant software applications. Foskett D and Gillespie C — Food and Beverage Management (Longman. These should be used for visits and as a source of visiting speakers. are a necessary resource. 1994) ISBN 0340595124 Lillicrap D — Food and Beverage Service (Hodder Arnold H&S. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP OP04: Food and Beverage Skills and Knowledge OP07: Managing Food Production Operations OP08: Managing Food and Beverage Service.

getfreemag.uk/~cvs/cvs Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. business meeting venues.uk www. These resources should be used with caution.uk www.uk www.bha-online.com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) Websites www.uk British Association of Conference Destinations (BACD) — provides event organisers with an impartial venue-finding service throughout the British Isles British Hospitality Association Caterer and Hotelkeeper website Conference Search website free venue finding service for the UK.users. conference venue finding Conference Venue Search website www.com www.org.conferencesearch.co.Hospitality Year Book (HCIMA) Hotel and Restaurant Magazine (Quantum) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.co. 116 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .sounds-commercial.co. Websites often make reference to other internet information sources.bacd.caterer. venue search.org.globalnet.

The learner will appreciate the services and products within this diverse sector. This unit will address the scope of strategic. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 Investigate the strategic issues which affect decision-making Explore the operational issues which affect the success of contract and event management Appreciate the financial processes involved in tendering and implementation.Unit 12: Learning hours: NQF Level 5: Contract and Event Management 60 BTEC Higher National — H2 Description of unit The aim of this unit is to investigate the extent and scope of the contract and event sector of the hospitality industry. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 117 . operational and financial decisions which affect the success and development of this sector. and will recognise those factors which optimise management and business performance.

artiste/agent) Type and level of service: suitability of menu design.Content 1 Strategic issues Diversity of sector: employee catering. front office. private functions Types of event and contract service provision: food and beverage services. facilities management. cookfreeze food materials 118 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . service quality. product quality. scheduling. needs and expectations. interface skills. training Customer issues: service. product knowledge. negotiating. worker:management ratio. administration. component elements of the event. casual staff. banqueting. merchandising. space layout. legislation affecting transportation of cook-chill. cleaning. accommodation services. liaison with internal/external providers (executive chef. entertainment. conference centres. human resource services Component elements of the contract/event: menu design. lighting and sound Marketing and sales issues: product placement. client and contractor relationship Quality issues: standards of service. linen and laundry. timing. job skills and tasks. food and beverage service style. type of food service system for a particular contract and event catering situation Purchasing. decoration. safety and hygiene: standards of equipment. administration. maintenance. problems with catering ‘off site’. work patterns. hotel services. utensils and supplies available. hospital catering. location and outdoor events. security. school meals. HR manager. delivering and storage systems: suitability of systems for different types of contract and event catering Client and contractor relationship: interpersonal skills. AV technician. client liaison. market share. full-time or part-time employees. purchasing. targeting Human resource issues: workforce. service styles. bargaining during the contract and event Health. restaurant/bar manger. staffing. florist. arts and entertainments. measurement of quality 2 Operational issues Elements of project management: action planning. decision-making. reception.

breach of contract Financial issues: budget setting and targets. fulfilling contract requirements. nil profit. competitiveness. financial targets. quality targets BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 119 . opportunities for expansion. business expansion targets. bidding for contracts. satisfaction of current contracts. subsidies Business generation: tendering. writing specifications. profit contracts Corporate targets: management targets. negotiating contracts. non-profit contracts. competitive tendering. profit generation. contract law.3 Financial processes Contracts: nature of contracts. acquisitions and mergers. economies of scale. business performance targets.

• • 2 Explore the operational issues which affect the success of contract and event management • • • • • 3 Appreciate the financial processes involved in tendering and implementation. safety and hygiene problems which can affect the operational success of contract and event catering explain the process involved in drawing up contracts describe the financial issues which affect the implementation of a contract explain the process of business generation within contract and event management evaluate business success and achieving corporate targets in corporate and event management.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the strategic issues which affect decisionmaking • identify the complex diversity of the contract and event catering sectors. delivering and storage systems associated with different types of contract and event catering explain the importance of a good client and contractor relationship to ensure successful contract and event catering explain the health. including the different types of event and contract service provision describe the component elements of the contract and event describe the strategic issues affecting decisionmaking including marketing and sales issues. customer issues and quality issues explain the elements of project management which are necessary to ensure effective contract and event management describe the type and level of service associated with a range of contract and event catering occasions explain the purchasing. • • • • 120 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . human resource issues.

they have access to the latest technological equipment eg laptop computers. case studies and/or projects set during periods of work experience in the contract and event management sectors. researchdriven assignments or case-study scenarios. ethical and social requirements D2: Develop productive working relationships with colleagues and stakeholders E1: Manage a budget E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 121 . Learning and assessment can be across units. This unit links to the following Management NVQ units: A3: Develop your personal networks B8: Ensure compliance with legal. LCD projectors. regulatory. Assessment Evidence of outcomes may be in the form of tutor-led tests. The relevance of this unit will be greatly improved if it is delivered following a period of industrial work experience for those learners with no previous knowledge of the contract and event management sector of hospitality. presentation software. at unit level or at outcome level. It is strongly recommended that when learners are delivering presentations. Links This unit provides and can be linked successfully with: • • • • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 11: Conference and Banqueting Management Unit 15: Marketing Unit 23: Financial Management. As a result much of the evidence for this unit may be accumulated by learners building a portfolio through work experience. assignments.Guidance Delivery Wherever possible a practical approach should be adopted using hands-on exercises. This unit will also benefit from a visit from an external speaker such as a contract catering manager or event management organiser.

1999) ISBN 0471339342 Teare R (editor) — Managing Projects in Hospitality Organizations (Thomson Learning. 2004) ISBN 1551803674 Goldbatt J J — Special Events: The Art and Science of Modern Event Management (Van Nostrand Reinhold. 1998) ISBN 0582357063 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) 122 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . as well as access to the internet. Case study materials. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP29: Managing Catering and Multiple Service Contracts OP36: Special Events Management. Allen J and O’Toole W — Festival and Special Event Management (Jacaranda Wiley. 2001) ISBN 0750647965 Callow J (editor) — The Sportsworld Guide to Corporate Hospitality (Kogan Page.• • • • F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation. and the use of relevant software applications. Resources It is important for centres to develop supporting relationships with local commercial providers. 1992) ISBN 0304325058 Thoren-Turner K — Start Your Own Event Planning Business (Entrepreneur Press. are a necessary resource. 1995) ISBN 0749417994 Foster-Walker M and Lemaire C — Start and Run an Event Planning Business (Self-Counsel Press. Support materials Books Allen J — The Business of Event Planning: Behind the Scenes Secrets of Successful Special Events (John Wiley & Sons. 2003) ISBN 0470832606 Bowdin G et al — Events Management (Butterworth-Heinemann. some drawn from the trade press. 2004) ISBN 1932156844 Watt D — Event Management in Leisure and Tourism (Longman. 1997) ISBN 0442022077 McDonnell I. These should be used for visits and as a source of visiting speakers. Learners will need access to a library with a variety of texts and journals associated with contract and event management operations. 2002) ISBN 047083188X Allen J — Event Planning Ethics and Etiquette: A Principled Approach to the Business of Special Event Management (John Wiley & Sons.

caterer.users.org.bha-online.people1st.com www. conference venue finding Conference Venue Search website www.com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) Websites www.uk www. These resources should be used with caution.co.bacd.sounds-commercial.sodexho.uk www.Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotel and Restaurant Magazine (Quantum) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. Websites often make reference to other internet information sources.org.co.conferencesearch.uk www.laca.uk/~cvs/cvs Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.co.uk British Association of Conference Destinations (BACD) British Hospitality Association Caterer and Hotelkeeper website Conference Search website Local Authority Caterers Association People 1st (formerly Hospitality Training Foundation) Sodhexo — provider of food and management services free venue finding service for the UK.co.uk www. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 123 .co. venue search.uk www.co.getfreemag.globalnet.uk www. business meeting venues.

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They will then undertake and review a case study based on a local operation and provide feedback to the owner/manager. development and operation of licensed premises and aspects of marketing.Unit 13: Learning hours: NQF Level 5: On-Licensed Trade Management 60 BTEC Higher National — H2 Description of unit This unit will allow the learner simultaneously to examine this specialist sector of the hospitality industry and to apply the principles. covering different types of agreements and licensed premises. It provides learners with both the theoretical and practical skills required to pursue a career in the licensed trade. This unit is common to more than one Higher National qualification. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Define the current structure of the licensed trade Examine the design. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 125 . Learners will explore the current structure of the licensed trade. They will examine issues relating to the design. Learners must ensure that their evidence relates to the sector they are studying. development and operation of on-licensed premises Develop a marketing strategy for on-licensed premises Undertake and review a case study of an on-licensed premises development. knowledge and techniques learned in other units to its unique situations.

trend identification. provision for family areas (indoor/outdoor) Regulatory constraints: licensing law. stock and cash control systems Financial investment: eg wholesale and incremental project analysis. country. external. planning authorities. Opportunities. development and operation Design: interior and exterior design. the police. timescales. themed. targets.Content 1 Current structure Brewing and the licensed trade: economic. yield Evaluate: types of activities undertaken. payback. community. tenancy Future developments: national. retail and operating cost analysis. Weaknesses. personnel policies. techniques used. entertainment (consistent with target market) Design: eg internal. resources. associated integrated software and paper systems Staffing: structures. social and legislative history Agreements: freehold. difficulties. Strengths. timescales. benefits. Return on Capital Employed (ROCE). current regulatory constraints Systems: eg staffing structure. branded pubs 2 Design. ergonomics. Threats (SWOT) analysis. recruitment. target market identification. training. leasehold. licensing justices. weights and measures. discounted cash flow. interpersonal relationships. resources to be used Focus: food. Point of Sale (POS) materials. back bar design 4 Case study Development project: negotiate and agree with relevant people a development project. economic use of space. customer and workflow. town houses. safety. liquor. retention 3 Marketing strategy Marketing skills application: market research. company or brewer. objectives. games. beverage. objectives. feedback to owner/manager 126 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . market penetration Sales: merchandising and promotional activities. EU influences Types of licensed premises: family. risk analysis Product development: food. Amusement with Prizes (AWP) and Amusement with Skills (AWS) Stock and cash control: Electronic Point of Sale (EPOS) systems. health authorities.

social and legislative pressures that have created the present structure of the licensed trade and that might determine its future design the production and commercial areas — interior and exterior — of a public house. including a development strategy outline the product development area. identifying appropriate control systems detail the constraints upon any design and development activity identify appropriate food. liquor and entertainment products for a specific type of public house design staffing structure and a training programme for a specific type of public house carry out a comprehensive market research exercise for licensed premises plan and promote sales on site agree a development project. • • • • • 4 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 127 . 2 • • • • 3 Develop a marketing strategy for on-licensed premises Undertake and review a case study of an on-licensed premises development. development and operation of on-licensed premises • describe the economic. design. systems and financial investment evaluate the project against original objectives.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Define the current structure of the licensed trade Examine the design. targets. timescales and resources to be used.

Presentations by specialists or owners who have had experience of such constraints will add vocational currency and highlight unique aspects that learners may not otherwise come across. The opportunity to develop a ‘live’ case study — based on on-licensed premises in need of redevelopment — may be provided by a local brewing or pub company. Learners should agree the focus of the study with the tutor and the owner/manager. Access to operations implementing Amusement with Prizes (AWP) and Amusement with Skills (AWS) will establish the issues that must be addressed by organisations wishing to offer such features. but should be addressed here within the specific content of the licensed trade. Data generated will enable learners to negotiate a suitable case study with a local commercial operation. as a way of highlighting many of the issues addressed within the unit. LCD projectors. Marketing principles are linked with other units within the programme. pub management companies and licensed trade organisations will develop the ideas generated and provide a complete picture of the current state of the licensed trade industry. learners would need to give a presentation of a complete development project to a joint academic and industry panel. small privately-owned operations. such as national chains of family pubs. Small discussion groups followed by feedback will begin to outline the structure. Based on this. the delivery of the unit should include trips to breweries and appropriate licensed premises that demonstrate current trends and innovative approaches to trading. they have access to the latest technological equipment eg laptop computers. Learners should also produce a formal report that reflects the nature of the unit. which again can be supported by visiting speakers. Overall. Tutors and learners will initially need to share a common definition of the trade. which may include representatives from industry such as visiting speakers or owners/managers of premises involved in case study development.Guidance Delivery This unit addresses management issues for licensed trade operations. Contributions from national organisations may provide access to corporate design policies. Assessment Evidence of outcomes may be in the form of presentations to a group. It is strongly recommended that when learners are delivering presentations. The unit enables learners to consider issues beyond the operation of licensed premises. presentation software. Tutors should ensure learners experience different characteristics of licensed premises. The two types of evidence may usefully be integrated. Support from local brewers. night-clubs and so on. which must relate specifically to issues addressed by the content of the unit. 128 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . which may have links to marketing departments and feedback from customers. Further considerations that learners should make include regulatory constraints. Substantial case study material will also address aspects that learners may not otherwise experience. They should explore design features.

regulatory. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP04: Food and Beverage Skills and Knowledge OP07: Managing Food Production Operations OP08: Managing Food and Beverage Service OP33: Licensed Retail Management OP38: Statutory Regulations and Legal Requirements. Learners will need access to a library with a variety of texts associated with the licensed trade as well as access to the internet. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 129 . and the use of relevant software applications. Resources Access to a sufficient number of commercial operations to sustain the delivery of the unit is essential. This unit links to the following Management NVQ units: B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your organisation B4: Put the strategic business plan into action B8: Ensure compliance with legal. ethical and social requirements D4: Plan the workforce D7: Provide learning opportunities for colleagues E1: Manage a budget E2: Manage finance for your area of responsibility E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F1: Manage projects F2: Manage a programme of complementary projects F3: Manage business processes F4: Develop and review a framework for marketing. notably: • • • • • • • • • • • • • • • • • • • • • • • • Unit 9: Hospitality Operations Management Unit 15: Marketing Unit 19: Facilities Management Unit 23: Financial Management. These premises should provide access to the latest ICT capacity supporting the licensed trade industry. Trade journals and newspapers should be made available to all learners.Links This unit links the learner’s knowledge and understanding of the licensed trade sector of the hospitality industry with several other units in the programme.

1999) ISBN 0304704288 Johns N and Edwards J S — Operations Management: Resource Based Approach for the Hospitality and Tourism Industries (Thomson Learning. Venues and Conference Centres (Thomson Learning.org.caterer. 2002) ISBN 0749438460 Cousins J. Foskett D and Gillespie C — Food and Beverage Management (Longman. Kaushill S and Kamra K (editor) — Hospitality: Operations and Management (AH Wheeler.uk www. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann.camra. 1998) ISBN 0750632860 Flynn M.com www.uk www. 2000) ISBN 0826448321 Mill R C. 2000) ISBN 8175441984 Rutherford D (editor) — Hotel Management and Operations (John Wiley & Sons.org. 1996) ISBN 075062812X WSET — Behind the Label (Wine and Spirit Education Trust.org British Hospitality Association Campaign for Real Ale Caterer and Hotelkeeper website Hotel and Catering International Management Association Hospitality Net 130 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . 1994) ISBN 0304329223 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S. 1994) ISBN 0471285684 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 1999) ISBN 0304704725 Bruning T and Blyth D (editors) — The Publican’s Handbook (Kogan Page.bha-online.Support materials Books Boella M and Pannett A — Principles of Hospitality Law (Thomson Learning.hcima. 2002) ISBN 0582452716 Davis B.org.hospitalitynet. 2000) ISBN 0750646780 Forsyth P — Maximising Hospitality Sales: How to Sell Hotels. 1999) ISBN 0951793659 Further reading Caterer and Hotelkeeper (Reed Business Information) Croner’s Catering Magazine (Croner Publications) Hospitality (Reed Business Information) Voice of the BHA (British Hospitality Association) Websites www. 1994) ISBN 0340595124 Malison S — The Fundamentals of Hospitality Marketing (Thomson Learning. Ritchie C and Roberts A — Public House and Beverage Management: Key Principles (Butterworth-Heinemann.uk www.

uk www.org. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 131 . These resources should be used with caution.www.riph.people1st.uk www. Websites often make reference to other internet information sources.co.wset.co.uk People 1st (formerly Hospitality Training Foundation) Royal Institute of Public Health Wine and Spirit Education Trust Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.

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tourism. sports. leisure and recreation. The unit provides learners with the opportunity to examine the various practices. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Explain the processes and procedures involved in people management Investigate working relationships within a services industry context Evaluate methods of managing and developing human resources Investigate industrial relations and legislation within the employment relationship. such as hospitality. The unit recognises the critical role that managing people has in the effectiveness and efficiency of an organisation. travel. Learners must ensure that their evidence relates to the sector they are studying. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 133 .Unit 14: Learning hours: NQF Level 5: People Management 60 BTEC Higher National — H2 Description of unit This unit introduces learners to the techniques concerned with the management of people within service industries. procedures and constraints that influence the management of people within a work environment. This unit is common to more than one Higher National qualification.

recreational industries. meeting financial targets 3 Managing and developing human resources Motivation: theories. matching organisational needs with employee potential Reward systems: pay structures. short-term. for the organisation eg qualified staff. private. responsibilities Objectives: induction. relevant legislation eg equal opportunities. monitoring and assessing performance. cost implications. job enlargement. seasonal. labour turnover. managing poor or ineffective performance. market conditions. motivating individuals/teams Training: techniques. estimating manpower requirements. creating a cohesive workforce. current occupational standards. deployment and monitoring of employees. personality Contracts: types eg full/part-time. peers. needs analysis and evaluation. sub-contracted. increase in skilled staff. encouraging individuals. organised. associated legislation Services industry context: eg hospitality. long-term. induction. sports. individuals. supporting team members. well-motivated staff. tourism. fractional posts. use of part-time and older employees Recruitment and selection: job descriptions. operating within constraints. performance related pay. anti-discrimination. pride. qualifications framework. team rewards Benefits: for the individual eg motivation. managing tensions and conflict Managing sub-contractors: negotiating targets. hierarchical eg managerial. contracted-out. advertising. incentive schemes. the labour market. outworking. public. craft. consultant. managerial. in-house. achieving organisation targets. voluntary (not-for-profit) sectors 2 Working relationships Relationships: teams eg ad hoc. future needs Appraisal and development: schemes. job enrichment. interviewing techniques.and off-the-job. subordinate Lines of authority and communication: within the organisation. recruitment sources. management development. preparing employees for progression. leisure. improved results due to increase in quality. within the team Roles: operative. flexible staff 134 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . employee benefits. external qualifications. sickness benefit. employee involvement. supervisory. training and development. skills shortages. personnel specifications. recruitment and selection. selection tests eg psychometric. intelligence. deadlines and performance standards. on. medical insurance. methods. promotions. demographic issues. pensions. job satisfaction. travel.Content 1 Processes and procedures Manpower planning: process. company share schemes.

redundancy. flexible employment practices eg job share. collective bargaining.4 Industrial relations and legislation Contractual regulations: employment contract. disciplinary/grievance interviews. constructive dismissal. codes of practice. working from home) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 135 . resignation. headhunting staff Termination of employment: types of dismissal. conditions. Conciliation and Arbitration Service). disabled provisions. first aid requirements. Race Relations Act 1976. unfair dismissal. the role of ACAS (Advisory. hours. Rehabilitation of Offenders Act 1974. retirement Legislation: UK and EU employment legislation eg Sex Discrimination Act 1975. Equal Pay Act 1970. the role of trade unions. legislation relating to harassment. arbitration procedures. pay. TUPE (1981). right to trade union membership Employment practices: disciplinary and grievance procedures. implications of the Working Time Regulation. maternity/paternity issues. job restructuring. appeals. employment tribunal systems.

• • • • 136 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . 2 Investigate working relationships within a services industry context • • • • • 3 Evaluate methods of managing and developing human resources • • • • 4 Investigate industrial relations and legislation within the employment relationship.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Explain the processes and procedures involved in people management • • • explain how workforce planning is used to assess staffing requirements explain how the general employment environment affects workforce planning within an organisation demonstrate procedures and a range of selection techniques that enable effective recruitment explain the factors that influence working relationships examine lines of authority within a given organisation and explain their purpose discuss roles and responsibilities of employees within a given organisation explain the relevance and objectives of working relationships within an organisation explain the factors to be considered when employing sub-contractors explain the importance of employee motivation and involvement evaluate a range of training techniques employed within a services industry context explain the benefits of training and development to the organisation and the individual explain the role of appraisal and management development schemes within the organisation describe contractual regulations of employment describe at least two recognised employment practices that contribute to effective people management explain the constraints imposed by legislation on termination of employment examine the main features of current employment legislation.

codes of practice. role-play exercises. including hospitality. all role-play exercises. leisure or recreation. tourism. Work experience gained through industrial placement or part-time employment would help learners understand people management in an operational environment. travel. Evidence should be from real situations where possible. case studies. A planned integrated assignment encompassing several overlapping outcomes in other units would be particularly beneficial. Assessment Evidence of outcomes may be in the form of assignments. leisure and recreational industries. such as hospitality. Where examples are cited. Visits to commercial operations and talks by guest speakers will add currency and vocational depth. examples of relevant legislation. Examples include: • • • • • • 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 7: Industry Experience. learners should be coached to identify practical issues (eg levels of staff sickness or turnover) and theoretical concepts (eg models for motivating staff). tourism. travel. staff handbooks. Whilst a practical approach to this unit is desirable. particularly those with a focus on the management of people. examples and case studies should be presented in the context of a relevant services industry. Links This unit links with a range of other units. Alternative forms of evidence might include correspondence and research with actual organisations or individuals in relevant service industries. Tutors should be aware of the context in which they are delivering the unit and ensure that examples and support materials (eg recruitment and selection documentation. examinations or practical exercises using peer groups. Work experience gained through industrial placement or part-time employment would help learners understand people management in an operational environment. sports. As learners are dependent on gathering sensitive information from commercial operations. it should not be at the expense of a sound theoretical base. sports. A practical approach should be adopted with learners encouraged to seek their own evidence from organisations which they are in contact with.Guidance Delivery This unit can be delivered in a wide variety of contexts. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 137 . case studies) are relevant. helping to consolidate the learners’ overall learning. To ensure maximum realism and relevance. tutors should ensure that contacts and appropriate briefings are made with cooperative organisations well in advance.

ethical and social requirements B9: Develop the culture of your organisation B11: Promote diversity in your area of responsibility B12: Promote diversity in your organisation. 2004) ISBN 0131119834 Goldsmith A and Nickson D — Human Resource Management for Hospitality Services (Thomson Learning. It is advisable that learners have access to personnel software so that they can familiarise themselves with the processes and issues involved. Support materials Books Barker D and Padfield C — Law Made Simple.This unit also links to the following Management NVQ units: • • • • • • • • • • B5: Provide leadership for your team B6: Provide leadership in your area of responsibility B7: Provide leadership for your organisation B8: Ensure compliance with legal. Tenth Edition (Heinneman Educational. Conciliation and Arbitration Service (ACAS) and the Chartered Institute of Personnel and Development (CIPD). 1992) ISBN 0749407840 Boella M J — Human Resource Management in the Hospitality Industry (Nelson Thornes. 1998) ISBN 0273625276 D’Annunzio-Green N. Maxwell G and Watson S — Human Resource Management: International Perspectives in Hospitality and Tourism (Thomson Learning. Otter R and Martin J — Law: A Modern Introduction (Hodder Arnold H&S. 1999) ISBN 0340704810 Gilmore S A — Cases in Human Resource Management in Hospitality (Prentice Hall. 1997) ISBN 1861520956 138 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . regulatory. Resources Videos. software packages and appropriate management games can be used to support and enhance the delivery of this unit. 1998) ISBN 0750639148 Bland M and Jackson P — Effective Employee Communications (Kogan Page. 2000) ISBN 0748754660 Corbridge M and Pilbeam S — Employment Resourcing (FT Prentice Hall. 2002) ISBN 0826457657 Denham P. such as data protection. Other sources of information can be provided by external organisations eg Advisory. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP15: Human Resource Management OP16: Training and Developing Others OP38: Statutory Regulations and Legal Requirements.

org.uk www.co. 1999) ISBN 013209164X Maund L — Understanding People and Organisations: Introduction to Organisational Behaviour (Nelson Thornes.videoarts.cipd.ac.uk a business and economics service for learners and tutors Confederation of British Industry Chartered Institute of Personnel and Development Department for Education and Skills Investors in People Trades Union Congress Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 139 . 1997) ISBN 0748724044 Mullins L — Management and Organisational Behaviour (FT Prentice Hall.uk Websites www. Team Spirit? and Where There’s a Will. Taylor S and Hall L — Human Resource Management (FT Prentice Hall.Hollinshead G.org.gov.uk www.bized. 1999) ISBN 027362525X Jerris L — Human Resources Management (Pearson US Imports.uk www. 1996) ISBN 0750627298 Torrington D.co.co.uk www.cbi. 1998) ISBN 0273639102 Riley M — Human Resource Management in the Hospitality and Tourism Industry: Guide to Personnel Management in the Hotel and Catering Industries (Butterworth-Heinemann.uk www.investorsinpeople.dfes. Examples include Managing Problem People. These resources should be used with caution.tuc. Websites often make reference to other internet information sources. Nicholls P and Tailby S — Employee Relations: A Contemporary Perspective (FT Prentice Hall. 1998) ISBN 0273687131 Further reading Human Resource Management Journal (The Eclipse Group) People Management (Chartered Institute of Personnel and Development/Personnel Publications) Video/DVD Companies such as Video Arts produce a variety of videos which may be useful in covering human resource management topics. Further details and catalogues are available from: Video Arts 6–7 St Cross Street London EC1N 8UA www.

140 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Unit 15: Learning hours: NQF Level 5: Marketing 60 BTEC Higher National — H2 Description of unit The aim of this unit is to introduce learners to the key concepts and functions of marketing as they apply to services industries. This unit is common to more than one Higher National qualification. including hospitality. Learners will investigate marketing in the context of one of today’s competitive service industries. sports. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 141 . tourism. The unit aims to equip learners with knowledge and understanding of the key factors affecting marketing environments and the role of marketing in different sectors of relevant service industries. The focus of this unit is initially on the concepts of marketing. travel. Learners must ensure that their evidence relates to the sector they are studying. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate the concepts of marketing in a services industry context Analyse the role of the marketing mix Evaluate the components of the promotional mix Analyse the marketing cycle in a services industry environment. moving on to the functional and operational aspects of marketing as the unit progresses. leisure. and recreation.

price adjustments. ecology. competition. tourism. politics. concept development and testing. legal. people. profitability. voluntary (not-for-profit) sectors 2 Marketing mix Marketing mix elements: nature and characteristics of products and/or services. competitor analysis. test-marketing (simulated and controlled). customer culture. partnerships. relationship marketing. efficiency/effectiveness. policy eg cost-plus. technology. pressure groups. changing emphasis of marketing Marketing environment: micro environment the company. physical distribution and logistics. variable. public relations. price setting considerations. product and services markets. travel. features/benefits. weaknesses. quality. leisure. strategic/tactical marketing. strengths. society. franchising. value chain. lifecycle. competition-based. recreational industries. cost/benefits. service quality. competitors. development processes. long-term relationships Market segmentation: principles of segmentation. reasons for growth. marketing as a business philosophy. customer satisfaction/retention. income. sports. economic. branding Place: distribution channels. private. behavioural. culture. gender Ethics and social responsibility: sustainability. legal and regulatory considerations. financiers. economy. macro environment demographics. value. models and types of behaviour. public. intermediaries. demographic. customer convenience and availability. technical (PEST) analysis. decision process. value-based. the growth of consumerism. consumer orientation (internal and external). segmentation bases eg geographic. competitor orientation. impact of technology. social. lifecycle stage. value and satisfaction. ethics 142 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . ethical issues Pricing: strategies eg skimming. political. customer needs. packaging Products/services: characteristics. targeting and positioning. owners. Porter’s competitive forces Consumer markets: central role of the customer. break-even. social audit. third world issues.Content 1 Concepts of marketing Core concepts: definition of marketing. factors affecting pricing decisions eg demand elasticity. unique selling points (USPs). public policy. product strategy/mix. vertical/horizontal integration. niche marketing. penetration. opportunities and threats (SWOT) analysis. customers. pressure groups Services industry context: eg hospitality. environmentalism. trends eg green issues. product mix. local residents. programming. stakeholders eg suppliers. wants and demands.

branding and merchandising. services and markets. statistics. budgetary considerations. tools. personal selling. and posters. qualitative/quantitative data. industry journals. reach. the marketing research process. defining the market. suitability for specific products. frequency. billboards. services and markets Marketing plan: implementation. quality as an influence on customer perceptions Data collection and analysis: needs. measuring current demand.3 Promotional mix Promotional mix: role eg public relations. advertising and sales promotions. evaluation Communications: range of media eg television. methods. radio. location. objectives. monitoring and evaluating promotions Advertising: objectives. evaluation eg objectives. wants. promotional-mix decisions. secondary research eg internal records. new and existing products. revisions. positioning of products and services. timescales. evaluation 4 Marketing cycle Research and information: relevance. online marketing. forecasting and demand measurement. limitations. costs and budgeting Campaign: format. communication channels. creating copy. and outcomes BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 143 . evaluation Sales promotion: aims and objectives. surveys. focus group. analysis. samples. sponsorship. costs. interviews. published information. branding. magazines. methods. target market. newspapers. primary research eg questionnaires. impact. market information systems. effective communications. reasons for growth. government publications.

using examples. • • • • 144 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . the role of the promotional mix plan an advertising campaign for a services industry operation analyse the role that sales promotion and public relations play in promotional efforts explain the relevance of market research to services industry operations undertake market research for an appropriate product or service. 2 Analyse the role of the marketing mix • • 3 Evaluate the components of the promotional mix • • • 4 Analyse the marketing cycle in a services industry environment.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the concepts of marketing in a services industry context • • • • explain the core concepts of marketing for a relevant services industry assess the impact of the marketing environment on the industry explain the relevance of consumer markets in the industry identify and explain the rationale for developing different market segments explain the key components of the marketing mix and assess their importance to the industry analyse and evaluate a range of pricing strategies and policies in relation to the industry evaluate. using primary and secondary research methods and analyse and evaluate the resulting data analyse the suitability of a range of media for marketing an appropriate product or service evaluate the implementation of the marketing plan for an appropriate product or service.

Learners must also share a common understanding and definition of marketing and the relevant technical terminology. industry-related approach is taken to delivery. at unit level or at outcome level. point of sales materials. 3 and 4. Case studies will enable learners to make comparisons of marketing opportunities and practices in different types of organisations and will support learning for outcomes 2. Learners will need to have a sound appreciation of marketing strategy. or by learners building a portfolio of evidence. leisure and/or recreational context. carrying out appropriate marketing research in a relevant services industry. to enable learners to appreciate the differences between marketing services and marketing products as well as the management of intangibles. Assessment may consist of a combination of formative and summative assessments. Evidence could be at outcome level although opportunities exist for covering more than one outcome in an assignment. leisure and/or recreational context. This should include subsequent analysis of their findings. processes and practices. as well as profit and non-profit making organisations. visits to organisations and residential opportunities to cover key sectors of the relevant services industry. Although there must be a sound theoretical base for this unit. This may be achieved by a combination of visiting speakers and visits to services industry operations to underpin currency and vocational relevance. this should be achievable without undue difficulty. Teachers should be aware of the implications of the context in which they are delivering the unit and ensure that examples and support materials eg brochures. Moral and ethical issues and examination of different marketing trends in the relevant industry will encourage debate and exchange of ideas that will further develop learners’ understanding of marketing decision-making. Learners should also have opportunities for peer and self-assessment in order to develop their skills in being responsible for their own learning and development. every effort should be made to ensure that a practical. case studies are relevant. As marketing underpins business operations. They should include both private and public sectors of their industry. leading to rationalised conclusions.Guidance Delivery This unit should be delivered in a sports. Assessment Evidence of outcomes may be in the form of written or oral assignments or tests. Learners should be encouraged to ‘think marketing’ and to become aware of marketing in their everyday lives. It is important for learners to have practical experience of the marketing cycle. The assignments may focus on real problems or case studies. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 145 . Visits to industry exhibitions will enable learners to make comparisons of promotional techniques used by exhibitors to support the delivery of outcome 4. catalogues. Breadth of knowledge and understanding may be achieved by a combination of visiting speakers. They should examine marketing practices in a sport. Learning and assessment can be across units. The unit may be delivered as a stand-alone package. but the recommendation is that centres plan to integrate this unit with others.

Upto-date journals are important for learners to follow current developments in this competitive. including use of the internet. ever-changing industry. Commercial operations within the relevant services industry should be approached to supply authentic material for analysis or to support the development of case studies. Resources Tutors should have experience of working at a senior level in marketing and ideally within the relevant services industry. 146 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Learners must have access to a library and research facilities. regulatory. ethical and social requirements C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation E1: Manage a budget E2: Manage finance for your area of responsibility F1: Manage projects F3: Manage business processes F4: Develop and review a framework for marketing F9: Build your organisation’s understanding of its market and customers F12: Improve organisational performance.Links This unit can be linked to other units. depending on the style of delivery and learning. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP14: Marketing. This unit also links to the following Management NVQ units: B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your organisation B8: Ensure compliance with legal. including: • • • • • • • • • • • • • • • • • • • • Unit 3: Customer Service Unit 17: Quality Management Unit 20: External Business Environment Unit 21: Business Health Check Unit 22: Small Business Enterprise.

2000) ISBN 0471332704 Lovelock C. 2003) ISBN 186250511X Woodruffe H — Services Marketing (FT Prentice Hall. 2000) ISBN 0198775512 Raza I — Heads in Beds: Hospitality and Tourism Marketing (Prentice Hall. 2002) ISBN 0273657917 Christopher M. 2000) ISBN 0826448321 Palmer A — Principles of Marketing (Oxford University Press. 2003) ISBN 0877785856 Brassington F and Pettitt S — Principles of Marketing (FT Prentice Hall. 2001) ISBN 0077096134 Kotler P. Bowen J and Makens J — Marketing for Hospitality and Tourism (Prentice Hall. 2004) ISBN 0131101005 Reid R and Bojanic D C — Hospitality Marketing Management (John Wiley & Sons. Lewis B and Vandermerwe S — Services Marketing: European Perspectives (FT PrenticeHall. 2002) ISBN 0471348856 Jobber D — Principles and Practice of Marketing. Payne A and Ballantyne D — Relationship Marketing (ButterworthHeinemann. Third Edition (McGraw-Hill Education. 1993) ISBN 0750609788 Hsu C H and Powers T — Marketing Hospitality (John Wiley & Sons. 2000) ISBN 0071169946 Further reading Campaign Event marketing European Journal of Marketing Harvard Business Review Journal of Consumer Marketing Journal of Marketing Management Marketing BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 147 . 2002) ISBN 0130996114 Lewis R C and Chambers R E — Marketing Leadership in Hospitality: Foundations and Practices (John Wiley & Sons. 1994) ISBN 1862504431 Wearne N and Baker K — Hospitality Marketing in the E-Commerce Age (Hospitality Press. 1999) ISBN 013095991X Malison S — The Fundamentals of Hospitality Marketing (Thomson Learning. 1998) ISBN 0273634216 Zeithaml V and Bitner M — Services Marketing (McGraw-Hill Education.Support materials Books Adcock D et al — Marketing: Principles and Practice (Pearson Education. 2001) ISBN 0471354627 Shaw M and Morris S V — Hospitality Sales: A Marketing Approach (John Wiley & Sons. 1999) ISBN 0471296791 Wearne N — Hospitality Marketing (Hospitality Press.

uk www. Websites often make reference to other internet information sources.uk a business and economics service for learners and tutors Department for Education and Skills Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.bized.Marketing Business Marketing Review Marketing Week Quality daily newspapers contain business sections and market reports.ac. 1998) Marketing Decisions (TV Choice. These resources should be used with caution. 2001) Websites www. 148 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .gov. Video/DVD The Marketing Mix at Cadbury’s (TV Choice.dfes. 1998) What is Marketing? (TV Choice.

sports and leisure. hairdressing and beauty therapy. This unit is common to more than one Higher National qualification. used internally and externally. travel and tourism. to maximise sales from all aspects of the product mix. covering both theory and practical application of tools and techniques. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate elements of the product in a business and services context Examine external sales development techniques Evaluate the tools and techniques of internal sales promotion and merchandising Analyse the role of staff in maximising sales. such as hospitality and catering.Unit 16: Learning hours: NQF Level 5: Sales Development and Merchandising 60 BTEC Higher National — H2 Description of unit This unit aims to develop the learner’s understanding of the importance of sales development and merchandising techniques in business and services operations. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 149 . Learners must ensure that their evidence relates to the sector they are studying. The unit is broad-based in its approach.

encouraging repeat business Operational design: ergonomics. positive sales attitude. evaluating effectiveness. matching materials to image created by external methods Sales promotions: range of promotional activities. product knowledge. up-selling opportunities. lighting. test-marketing — simulated and controlled. costs. hairdressing and beauty therapy. sports and leisure. access. specific promotional training. life-cycle. sales promotion External merchandising: design aspects — location. recognising market needs. incentives and rewards. features/benefits. preparation of sales training programme 150 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . benefits and constraints of branding. workflow. branding Market segmentation: rationale for segmentation. matching activities to market and outlet. link between selling and service. equipment Training: incorporation of sales role. customer needs and wants. car parking. unique selling points (USPs). noise. concept development and testing. seasonal opportunities 4 Role of staff Personal selling techniques: non-verbal communication. environment/ambience — heating. seating. sales materials. product strategy/mix. the purchase decision process Advertising: media selection. travel and tourism 2 External sales development techniques Buyer behaviour: motivation theory.Content 1 Product Products/services: characteristics. theme developments Context: eg hospitality and catering. electronic sales aids. signage 3 Tools and techniques Design considerations: customer ergonomics — ease of access to product and point of sale. target markets. development processes. methods of segmentation. equipment Internal merchandising: internal signage. matching ‘offer’ to market segment.

2 Examine external sales development techniques • • • 3 Evaluate the tools and techniques of internal sales promotion and merchandising • • • 4 Analyse the role of staff in maximising sales. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 151 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate elements of the product in a business and services context • • • review and evaluate the key components of the product evaluate the range of contributions to sales and profit of elements in the product mix analyse how market segmentation contributes to sales maximisation explain the factors affecting buyer behaviour suggest appropriate advertising media for a range of sales development situations evaluate the role of external merchandising in maximising customer volumes explain how design and layout might affect customer spend review and evaluate a range of internal merchandising materials suggest promotional activities for a range of outlets and scenarios apply personal selling techniques explain the influence of operational design on sales revenue identify key principles which should be included in a sales training programme.

exploring in more depth some of the theories and how to apply those to the licensed retail sector of the hospitality industry. Research will involve visits to local branded and non-branded licensed retail operations to gain first-hand experience of the customer’s perspective and to collect examples of external and internal merchandising materials. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP02: Sales Management in Hospitality. food. The use of speakers from the management in the sector will also greatly enhance the quality of delivery in this unit. assignments. analytical case studies. completed tests and/or evaluations of class-based exercises. Amusement with Prizes (AWP). A programme of formal lectures and tutorials will provide the theoretical underpinning knowledge and will contain practical activities in analysing examples of materials from industry and case studies. 152 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Guidance Delivery This unit encourages a learner-centred. relative profit contributions. off-sales. accommodation. regulatory. Learners need to appreciate: • the product: eg alcoholic and non-alcoholic beverages. ethical and social requirements D2: Develop productive working relationships with colleagues and stakeholders F9: Build your organisation’s understanding of its market and customers F12: Improve organisational performance. research-based approach. Amusement with Skills (AWS). Links This unit is closely linked with Unit 15: Marketing. This unit also links to the following Management NVQ units: • • • • • • • A2: Manage your own resources and professional development B1: Develop and implement operational plans for your area of responsibility B8: Ensure compliance with legal. sales volumes/average spend per head relationship. Resources Learners need access to different providers so that they can examine the range of products that are offered. snacks. clothing and related sports goods the product mix: ratios of wet to dry. • Assessment Evidence for this unit may include individual or group industry-based projects.

2000) ISBN 0198775512 Randall G — Branding: A Practical Guide to Planning Your Strategy (Kogan Page. 2000) ISBN 0826448321 Palmer A — Principles of Marketing (Oxford University Press. 2002) ISBN 0471348856 Jobber D — Principles and Practice of Marketing. 1998) ISBN 0273634216 Zeithaml V and Bitner M — Services Marketing (McGraw-Hill Education.Support materials Books Adcock D et al — Marketing: Principles and Practice (Pearson Education. 2003) ISBN 186250511X Weeks A and Mordaunt V — Effective Marketing Management: Using Merchandising and Financial Strategies for Retail Success (Fairchild Books. Lewis B and Vandermerwe S — Services Marketing: European Perspectives (FT PrenticeHall. 1999) ISBN 013095991X Malison S — The Fundamentals of Hospitality Marketing (Thomson Learning. 2000) ISBN 0471332704 Lovelock C. 1990) ISBN 0471289833 Shaw M and Morris S V — Hospitality Sales: A Marketing Approach (John Wiley & Sons. 2001) ISBN 0471354627 Seaberg A — Menu Design: Merchandising and Marketing (John Wiley & Sons. 1995) ISBN 0750619317 Brassington F and Pettitt S — Principles of Marketing (FT Prentice Hall. 2001) ISBN 0077096134 Kotler P. 1999) ISBN 0471296791 Teare R et al — Marketing in Hospitality and Tourism: A Consumer Focus (Thomson Learning. 2004) ISBN 0131101005 Reid R and Bojanic D C — Hospitality Marketing Management (John Wiley & Sons. 1994) ISBN 1862504431 Wearne N and Baker K — Hospitality Marketing in the E-Commerce Age (Hospitality Press. 2000) ISBN 0749432810 Raza I — Heads in Beds: Hospitality and Tourism Marketing (Prentice Hall. Third Edition (McGraw-Hill Education. 1994) ISBN 0304328251 Wearne N — Hospitality Marketing (Hospitality Press. 2002) ISBN 0130996114 Lewis R C and Chambers R E — Marketing Leadership in Hospitality: Foundations and Practices (John Wiley & Sons. 1991) ISBN 087005743X Woodruffe H — Services Marketing (FT Prentice Hall. 2003) ISBN 0877785856 Bareham J — Consumer Behaviour in the Food Industry: A European Perspective (Butterworth-Heinemann. 2000) ISBN 0071169946 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 153 . 2002) ISBN 0273657917 Hsu C H and Powers T — Marketing Hospitality (John Wiley & Sons. Bowen J and Makens J — Marketing for Hospitality and Tourism (Prentice Hall.

These resources should be used with caution.dfes. 1998) What is Marketing? (TV Choice. Websites often make reference to other internet information sources.bized.gov. 154 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .uk www. Video/DVD The Marketing Mix at Cadbury’s (TV Choice.ac.Further reading Campaign Marketing Marketing Business Marketing Review Marketing Week Quality daily newspapers contain business sections and market reports. 2001) Websites www. 1998) Marketing Decisions (TV Choice.uk a business and economics service for learners and tutors Department for Education and Skills Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 155 . Learners will investigate the major quality schemes and evaluate these in terms of the benefits to the organisation and to the customers they serve. This unit is common to more than one Higher National qualification. Learners must ensure that their evidence relates to the sector they are studying. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the concept of quality management in a business and services context Investigate four different quality management schemes appropriate to commercial operations Explore a range of quality controls and assess their benefits to the customer Apply principles of quality management to improve the performance of an organisation.Unit 17: Learning hours: NQF Level 5: Quality Management 60 BTEC Higher National — H2 Description of unit 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 services operations.

staff training needs. suggestion schemes. regularity of visits. blanket maildrop. promotional material. Chartermark. similar organisations elsewhere. facilities used. competitors. spend/visit. complaints Profile of non-users: majority group. identification of actions required. sports and leisure. Citizens Charter. notifying actions required. barriers to access. effectiveness as a means to improve service quality Communication and record keeping: importance of communication across whole organisation (vertical/horizontal). appropriateness of each to commercial operations Similarities and differences: structures of schemes. suggestions. responding to customer demand. open meetings. EFQM. priorities for action. targeting all groups. dislikes. staffing levels. price lists. preferences. notion of self-assessment to establish the current position of an organisation. application of standards. use of documentation. currency.Content 1 Concept of quality management Define quality: identifying and providing systems to meet/exceed customer needs/expectations. accuracy and relevance of records kept. likes. location. implementation periods. industry standards. added value and repeat custom Measurement of quality: systems documentation. areas for improvement. hairdressing and beauty therapy 2 Four different quality management schemes Rationale: orientation/emphasis of approach eg ISO 9002. focus groups. complaints procedures. action required. facilities. raising awareness. comparison with historical data. targeted maildrop. activities. aims and objectives. value for money. record keeping 3 Quality controls Customer information: opening times. needs and expectations. evaluating own procedures. planning for continuous improvement Customer satisfaction: understanding the customer. direct approach to group leaders and groups 156 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . costs. Quest. orientation towards customer/staff or organisation. reasons for non-use. applications. expectations/perceptions of service. travel and tourism. procedures for all operations. encouraging and converting non-users Consultation: questionnaires (distributed internally/externally). comparisons with past performance/future plans (business aims and objectives). conveying value for money? User and non-user surveys: profile of users. establishing agreement through consultation. creating true image. meeting or exceeding expectations. benchmarking Context: eg hospitality and catering. assessment methodology. industry standards. IIP Organisations: inter-relationships between systems/staff/customer.

areas for improvement. communication with complainants. explaining rationale (objective of quality scheme). judgement based on current practice. communication and reporting mechanisms. keeping team updated and engaged. feedback and review Service improvements: application of concepts. against benchmarks for future. applying standards. bias. customer friendly/ICT friendly. against competition. monitoring. comparison eg with past performance of organisation. action on improvements. period for remedial action. requirements and commitment from staff. easy to analyse. performance indicators. internal/external. measurement of customer satisfaction 4 Principles of quality management Self-assessment: validity of self-assessment eg subjective. feedback and review BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 157 . implementation. processes involved. administrative processes for communication. documentation. comparisons with similar organisations/industry standards Staff consultation: setting the scene. one dimensional. response times.Complaints: distribution of forms (send out/collect). response time. framing questions.

2 • • 3 Explore a range of quality controls and assess their benefits to the customer • • • • 4 Apply principles of quality management to improve the performance of an organisation. • • • 158 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the concept of quality management in a business and services context Investigate four different quality management schemes appropriate to commercial operations • • • • define quality in terms of businesses and services provision define quality in terms of customer satisfaction explain how quality management can be measured describe the rationale underpinning four quality schemes commonly adopted by commercial operations identify the main similarities and differences between four quality management systems explain the importance of communication and record keeping in quality schemes assess the information made available to customers and the importance given to effective marketing evaluate the benefit of user and non-user surveys in determining customer needs examine the methods of consultation employed in one quality scheme to encourage participation by underrepresented groups investigate the value of complaints procedures at two different centres and analyse how each is used to improve quality identify the role of self assessment in order to determine an organisation’s current ‘state of health’ explain the stages of staff consultation necessary for effective implementation of a quality scheme propose new systems or modifications to existing systems that could improve service quality.

It is strongly recommended that when learners are delivering presentations. reports and individual presentations. Other assessment instruments that would be appropriate to this unit include case studies. they have access to the latest technological equipment eg laptop computers. case studies. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 159 . Links This unit links with a wide range of others that are dependent on quality issues. Considerable information can be accessed on the web and through published literature. Examples include: • • • • • • • Unit 3: Customer Service Unit 7: Industry Experience Unit 9: Hospitality Operations Management Unit 11: Conference and Banqueting Management Unit 12: Contract and Event Management Unit 13: On-licensed Trade Management Unit 26: Research Project.Guidance Delivery This unit should be delivered as a stand-alone unit though some underpinning knowledge for it is provided by Unit 3: Customer Service. Combined assessments could also provide opportunities for learners to work in groups and evidence for the final assessment could be provided (at least in part) by a group presentation. There is scope to combine assessments across all the unit outcomes by adopting a major project approach (summative format) or assess each unit outcome separately (formative format). LCD projectors. In doing so learners could also demonstrate the key skill of interacting with groups. group work (eg a quality circle) and discussion. presentation software. It is also important that learners have the benefit of site visits to assess for themselves the application of quality management in ‘kite marked’ centres. This unit requires a considerable amount of research and guided reading will be an integral part of the delivery. therefore. The unit could be delivered by other inputs including lead lectures. It is. Assessment Assessment could be of a formative or summative nature allowing learners either to build upon the principles of quality and quality management and apply these to local commercial operations or carry out a thesis/project approach to the whole unit. Assessments should be planned to allow learners to visit centres that are quality assured (eg they have a quality ‘kitemark’) and assess the effectiveness of the scheme for themselves. recommended that this unit is delivered after the option unit to provide a logical progression and prepare learners to develop their knowledge base before investigating issues around quality.

Support materials Books Banks J — The Essence of Total Quality Management (Prentice Hall. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP22: Managing Quality. regulatory. Learners should be encouraged to read the trade and specialist press and associated websites regularly. 1997) ISBN 0273626353 Brown M G — Baldridge Award Winning Quality: How to Interpret the Baldridge Criteria for Performance Excellence (Productivity Press.This unit also links to the following Management NVQ units: • • • • • • • • • • • • • • • • • • • • B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your organisation B6: Provide leadership in your area of responsibility B8: Ensure compliance with legal. 2005) ISBN 0750648376 Bendell T. ethical and social requirements B9: Develop the culture of your organisation C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation C4: Lead change C5: Plan change C6: Implement change F5: Resolve customer service problems F6: Monitor and solve customer service problems F7: Support customer service improvements F8: Work with others to improve customer service F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction F12: Improve organisational performance. They should also have full access to the internet for research purposes. Boulter L and Gatford K — The Benchmarking Workout: Toolkit to Help You Construct a World Class Organisation (FT Prentice Hall. Case studies at this level will need careful preparation and management. 1992) ISBN 013284902X Bell D et al — Managing Quality (Butterworth-Heinemann. 2000) ISBN 1563272326 160 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . policies and strategies will support learners’ work. Resources Examples of quality management manuals. frequently through appropriate journals. There are numerous examples of case studies focusing on business excellence in the public domain.

Tourism and Lifestyle Concepts: Implications for Quality Management and Customer Satisfaction (Haworth Press. 1996) ISBN 0304334855 Oakland J S — Total Organizational Excellence: Achieving World Class Performance (Butterworth-Heinemann. Mok C and Sparks B A — Service Quality Management in Hospitality. 1994) ISBN 0412602709 Juran J M — Juran’s Quality Handbook (McGraw-Hill Education. 1999) ISBN 078795084X Fitzsimmons J A and Fitzsimmons M J (editors) — New Service Development: Creating Memorable Experiences (Sage. 1998) ISBN 0750639482 Further reading Benchmarking: An International Journal Benchmarking for Management and Technology Business Process Management Journal Caterer and Hotelkeeper (Reed International) Harvard Business Review Hospitality (Reed Business Information) Hospitality Year Book (HCIMA) International Journal of Contemporary Hospitality Management Managing Service Quality Total Quality Management Voice of the BHA (British Hospitality Association) Video/DVD Broadcasts of commercial programmes relating to the hospitality industry BBC Learning Zone — hospitality programmes BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 161 . Tourism and Leisure (Haworth Press. 2000) ISBN 0071165398 Kandampully J. 1998) ISBN 0873893883 Chang R Y and Kelly P K — Improving Through Benchmarking: A Practical Guide to Achieving Peak Process Performance (Pfeiffer Wiley. 2001) ISBN 0789011417 Kunst P and Lemmink J — Managing Service Quality — Volume 3 (Paul Chapman. 2000) ISBN 0761917411 Huxtable N — Small Business Total Quality (Kluwer Academic. 1997) ISBN 1853963623 Lockwood A (editor) — Quality Management in Hospitality: Best Practice in Action (Thomson Learning. 2001) ISBN 0750652713 Thyne M and Laws E — Hospitality. 1996) ISBN 0866120696 Zairi M — Benchmarking for Best Practice (Butterworth-Heinemann.Camp R — Global Cases in Benchmarking (McGraw-Hill Education. 2005) ISBN 0789027542 Woods R H — Quality Leadership and Management in the Hospitality Industry (SOS Free Stock.

uk www.Websites www.caterer.dfes.uk British Hospitality Association Caterer and Hotelkeeper website Department for Education and Skills Hotel Catering and International Management Association Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.hcima.gov.bha-online.org. Websites often make reference to other internet information sources. 162 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .uk www.com www.org. These resources should be used with caution.

Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate the operational responsibilities of a facilities manager Examine the legal. This unit is common to more than one Higher National qualification. These include hospitality and leisure venues. educational establishments such as colleges. tourist complexes. Learners will address the broad responsibilities and duties of a facilities manager. health and safety obligations that fall within the remit of facilities operations and the various administrative systems that support facilities operations. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 163 . health and safety obligations to be addressed by facilities operations Develop and use a range of administrative systems to support facilities operations Use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities. museums and many other operations which are becoming increasingly dependent on facilities operations.Unit 18: Learning hours: NQF Level 5: Facilities Operations 60 BTEC Higher National — H1 Description of unit This unit develops the essential skills and knowledge required to deliver facilities operations in a wide variety of contexts. Learners will also evaluate and review the quality and effectiveness of the facilities operation. hospitals. public arts venues. halls of residence. Learners must ensure that their evidence relates to the sector they are studying. This unit focuses on the operational and administrative functions of the facilities role. universities. as distinct from the primary function of the organisation or venue. the legal.

building and accessibility regulations. allocation of space. types of written and oral feedback. legal obligations and liabilities. compliance. objectives. accuracy. staff. electrical. employment and insurance law. health and safety obligations Statutory regulations: eg local authority. funding partnerships and sources. transfer of undertakings Buildings: uses. staff wages. employment terms and conditions. appraisal. archive and record keeping Control systems: budgeting and accounting. processing and monitoring sales and bookings. providing information and advice. accessibility. methods of data collection. mailing lists/databases. capacity. training and development. relevant authorities eg Health and Safety Executive Inspectorate. licences. services management.Content 1 Operational responsibilities Staff: structure and responsibilities. recording documentation Health and safety measures: risk assessment procedures. maintenance and repair (planned. discrimination. management. working time regulations. maintenance and refurbishment schedules and records. personal contract and accountability. regulations eg Control of Substances Hazardous to Health (COSHH). purchases and sales. lines of management responsibility. legal issues eg equal opportunities. human resources/manpower planning. essential services and supplies (mechanical. compliance. recording documentation 3 Administrative systems Information processing: communications channels. quantitative. marketing and publicity functions. Environmental Health Officer. salaries. expectations and reactions. financial management. improvements and recommendations 164 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . dismissal. safety and security. planning and scheduling. targets Evaluation: purpose. security Customers: identifying and assessing needs. customer records. refurbishment and development. management board/trustees. emergency/reactive). statutory contributions Building management: multi-use considerations. preventative. ICT systems. reliability. local authority. validity. relevance. providing customer care and control. property management systems (PMS). electronic). management information systems (MIS). equipment and resources controls 4 Evaluation and review Criteria: qualitative. colleagues. impact on facilities operations 2 Legal. fire authority (expectations and requirements). sources of information eg customers. maintaining communication systems and databases. ancillary services and sales Employer/funding agencies: private and/or public ownership of facilities.

• 2 Examine the legal. the responsibility the facilities manager has towards customers using the facility examine the impact on facilities operations of employers and/or funding agencies assess the statutory regulations that will affect facilities operations in an agreed context explain the health and safety measures that must be implemented by a facilities manager in a given context describe the documentation required to account for compliance with statutory regulations and health and safety measures develop and deploy effective systems for processing information and maintaining communications identify the control systems required for effective facilities operations within an agreed context explain the systems needed by a facilities manager to support effective building management establish appropriate criteria to evaluate the quality and effectiveness of facilities operations implement evaluation and review procedures to analyse the quality and effectiveness of facilities operations. using examples. • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 165 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the operational responsibilities of a facilities manager • • • assess the responsibilities of the facilities manager for staff engaged in facilities operations identify the responsibility the facilities manager has to operational aspects of the building explain. health and safety obligations to be addressed by facilities operations • • • 3 Develop and use a range of administrative systems to support facilities operations • • • 4 Use appropriate criteria to carry out evaluation and review of the quality and effectiveness of the facilities.

leisure and recreational industries. Lectures and seminars can be designed to deliver current knowledge and understanding of professional facilities operations practice. examples of documentation. Teachers should be aware of the implications of the context in which they are delivering the unit and ensure that examples and support materials (eg marketing materials for the facility. job descriptions. together with an overview of the skills needed to implement such knowledge and understanding in future practice. Case studies can be used to highlight key issues.Guidance Delivery This unit can be delivered in a wide variety of contexts. case studies. Tutors should take care to deliver the knowledge and understanding of legal. Evidence can be presented as a formal report or through a live presentation to a group. More detailed study of safety management can be achieved through the Higher Nationals in Facilities Management (Unit 4: Safety Management) if required. Investigative work can include research on the internet as well as with real facilities operators. sports. particularly to cover problem areas that may not occur naturally through visits or visiting speakers. feedback from facilities users. health and safety obligations at an appropriate level. Learners are expected to carry out personal research and investigation based on a facility of their choosing. including service industries such as hospitality. lists of useful websites) are relevant. Learners must also share a common understanding and definition of facilities management and the relevant technical terminology. Learners should consider their capabilities regarding interview skills. tourism. travel. but the recommendation is that centres plan to integrate this unit with others. A programme of visits to commercial establishments and visiting speakers will enhance the currency and vocational relevance of this rapidly-developing industry. It is important for learners to understand the differences between the operational and management levels of this area of study. which should include representatives from the facility investigated by the learner. Learners should understand the importance of keeping their knowledge of industry practice up to date. This should relate to their future career aspirations in order to add value to their work. The unit may be delivered as a stand-alone package. Assessment Tutors and learners should be aware that delivery of this unit is dependent on the context in which it is set. 166 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . This unit is an introductory unit for facilities operations and it is important for learners to have an overview of the obligations rather than an in-depth study of associated laws and regulations. Learners should ensure that evidence they generate to demonstrate learning outcomes is appropriate to the context in which they work or intend to work. particularly when investigating the operational responsibilities of a manager.

1996) ISBN 0419205802 Barrett P and Baldry D — Facilities Management: Towards Best Practice (Blackwell Science. such as marketing and administrative materials. Learners will need to make contact with such organisations to develop their investigations into facilities operations. including Unit 19: Facilities Management. Tutors should also gather a bank of documentation used in facilities operations. 1998) ISBN 0713469374 Kirk D — Environmental Management for Hotels: A Student’s Handbook (ButterworthHeinemann. 1995) ISBN 0750623802 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 167 . This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP27: Facilities Management OP28: Property and Estates Management. Resources It is important that centres establish supportive contact with a range of facilities operations in the local area. Case studies will offer the opportunity to develop specific issues. ethical and social requirements E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F5: Resolve customer service problems F6: Monitor and solver customer service problems F7: Support customer service improvements F8: Work with others to improve customer service F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction F12: Improve organisational performance. 2003) ISBN 0632064455 Jones C et al — Accommodation Management (BT Batsford. regulatory.Links This unit has links with a number of other units within this qualification. This unit also links to the following Management NVQ units: • • • • • • • • • • • • • • • • B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. Support materials Books Alexander K (editor) — Facilities Management: Theory and Practice (Spon Press.

These resources should be used with caution.gov.bifm. 2004) ISBN 0750659823 Spedding A (editor) — CIOB Handbook of Facilities Management (Longman.uk www. 2000) ISBN 0750641150 Ransley J and Ingram H — Developing Hospitality Properties and Facilities (ButterworthHeinemann.dfes.fmlink.Medlik S and Ingram H (editor) — The Business of Hotels (Butterworth-Heinemann.ac.future-energy-solutions. 1994) ISBN 0582257425 Further reading Bulletin (BIFM) Facilities Management Journal (Market Place Publishing) Facilities Management UK (Heatherington Enterprises) Facilities Management World (BIFM) International Journal of Facilities Management (E&FN Spon) Premises and Facilities Management (IMP Techpress) Websites www.bized.uk www. Websites often make reference to other internet information sources.uk www.com British Institute of Facilities Management a business and economics service for learners and tutors Department for Education and Skills FM Link Future Energy Solutions Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.com www.org. 168 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

including project management and health and safety. as well as the use and management of buildings. such as: procurement.Unit 19: Learning hours: NQF Level 5: Facilities Management 60 BTEC Higher National — H2 Description of unit This unit builds on Unit 18: Facilities Operations and examines the wider management issues that need to be addressed by a facilities management operation. They will also explore a range of strategic issues. services and fabric Consider the strategic issues facing a facilities manager. ICT. The unit focuses on external issues including customer services. Learners will also examine a range of support functions. financial and people management. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate the public image of facilities management Examine the support functions needed to underpin facilities management Assess a range of issues relating to buildings. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 169 . Learners must ensure that their evidence relates to the sector they are studying. quality and environmental issues. This unit is common to more than one Higher National qualification.

Content 1 Public image Customer services: policy. constraints. evaluation techniques. conflict. team management/building. benchmarking techniques. management control systems. procurement. managing and developing human resources. planning and control systems. legal and political environments Project management: project manager. strategy and management. applying solutions. service specifications. cost/budget centres People management: recruitment and selection of staff. insurance. defining and measuring space. benchmarking Procurement: resource management. quality. customer-focused culture. recording documentation 170 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . flow of information. electronic. analysis of requirements. implications Financial management: sources and flow of finance. preventative. regulatory authorities. tendering. services eg mechanical. pollution 2 Support functions Support services: in-house. brief. external/internal finishes. business continuity. embedding customer service and quality The environment: management of the environment. security. maintenance ie planned. performance. layouts. property and asset registers 4 Strategic issues Facilities management strategies: core business. processes. legislation Property portfolio: legal framework. purchasing power. quality control. managing portfolios. emergency/reactive Space management: space evaluation. equal opportunities. quality provision and systems eg Investors in People. importance to facilities management Safety management: current legislation. techniques. design factors. procurement officer. contracts. requirements and satisfaction levels. energy management. compliance. tenancy agreements. relevant legislation. working relationships. planning and evaluation. facilities management strategies eg sourcing utilities. services and fabric Property: fabric eg building construction and adaptation. electrical. application and implementation. situations. space allocation. collection and analysis of data. trends. trends. systems. communication and reporting. software. socio-economic change. investments. sourcing issues. monitoring and targeting. aesthetic. risk identification and management. out-sourced. risks. uses. industrial relations and legislation 3 Buildings. pricing management Information management and technology: hardware. communication systems. opportunities. decisionmaking. design solutions. influences eg environmental. European Model of Business Excellence. technological developments. problem solving. licenses.

• • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 171 . 2 Examine the support functions needed to underpin facilities management Assess a range of issues relating to buildings. using examples. services and fabric • • • • • 3 4 Consider the strategic issues facing a facilities manager. the effective management of property fabric and services explain how space management impacts on facilities management assess the implications of a property portfolio on wider facilities management issues explain a range of strategies for managing a facility assess the importance of effective project management in managing a facility analyse the implications of safety management in a given facilities management context.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the public image of facilities management • • • assess the delivery of a range of customer services within a facilities management context explain the purpose of embedding customer service and quality within facilities management provision describe different facilities management strategies that contribute to management of the environment describe a range of support functions in a given facilities management context explain the contribution that different support functions make to effective facilities management describe.

examples of working practices. which should include representatives from the facility on which the learner’s work is focused. Learners should also understand the wider aspects of support functions including financial and people management. Evidence can be presented as a formal report or through a live presentation to a group. Tutors should establish relationships with facilities managers in a range of commercial operations. Learners should be encouraged to investigate a range of support issues. Learners must also share a common understanding and definition of facilities management and the relevant technical terminology. but rather to clarify how each aspect contributes to effective facilities management. The unit may be delivered as a stand-alone package. Tutors and learners should be aware that delivery of this unit is dependent on the context in which it is set. documents such as outsourcing contracts and procurement procedures) are relevant. sports. travel. This may involve briefing the visit host in advance to highlight issues the tutor wishes to cover. Such managers can be valuable as visiting speakers to underpin topics such as the public image of facilities management or strategic management issues. It is important for learners to establish good relations with commercial facilities managers in order to provide currency and vocational realism. including service industries such as: hospitality. but the recommendation is that centres plan to integrate this unit with others.Guidance Delivery This unit can be delivered in a wide variety of contexts. Tutors should be aware of the links between this unit and Unit 18: Facilities Operations. Delivery of issues relating to buildings. Learners should ensure that evidence they generate to demonstrate learning outcomes is appropriate to the context in which they work or intend to work. Information management and technology can be delivered through researching the range of software available and presentations either by users or suppliers. It is important for learners to understand the differences between operational and management levels of this area of study. possibly through personal contact with a facilities management operation or through research using the internet. leisure and recreational industries. Tutors should be aware of the context in which they are delivering the unit and ensure that examples and support materials (eg case study materials. Such visits should be hosted by a facilities management specialist who has the capacity and knowledge to relate the visit to the unit content. This unit is not intended to provide the knowledge and understanding to cover these specialist areas. Assessment Facilities management is a service-based sector. 172 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . tourism. services and fabric should be supported by visits to relevant commercial operations.

Resources It is important that centres establish supportive contact with a range of facilities operations in the local area. Case studies will also offer the opportunity to develop specific issues. Learners will need to make contact with such organisations to develop their investigations into facilities management and to support issues relating to property fabric and services. Tutors should include their own centre when considering such facilities. including Unit 18: Facilities Operations. Tutors should also gather a bank of documentation used in facilities management. ethical and social requirements E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F5: Resolve customer service problems F6: Monitor and solve customer service problems F7: Support customer service improvements F8: Work with others to improve customer service F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction F12: Improve organisational performance. service specifications for outsourcing or procurement procedures. regulatory. Information management and technology forms a key area and centres should ensure they have appropriate software for demonstration purposes. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP27: Facilities Management OP28: Property and Estates Management. 2003) ISBN 1844800881 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 173 . 2003) ISBN 0632064455 Cole G A — Management Theory and Practice (Thomson Learning. such as customer service policies. This unit also links to the following Management NVQ units: • • • • • • • • • • • • • • • B2: Map the environment in which your organisation operates B8: Ensure compliance with legal.Links This unit has links with a number of other units within this qualification. Support materials Books Alexander K (editor) — Facilities Management: Theory and Practice (Spon Press. 1996) ISBN 0419205802 Barrett P and Baldry D — Facilities Management: Towards Best Practice (Blackwell Science.

Jones C et al — Accommodation Management (BT Batsford, 1998) ISBN 0713469374 Kirk D — Environmental Management for Hotels: A Student’s Handbook (ButterworthHeinemann, 1995) ISBN 0750623802 Medlik S and Ingram H (editor) — The Business of Hotels (Butterworth-Heinemann, 2000) ISBN 0750641150 Park A — Facilities Management: An Explanation (Palgrave Macmillan, 1998) ISBN 0333737989 Ransley J and Ingram H — Developing Hospitality Properties and Facilities (ButterworthHeinemann, 2004) ISBN 0750659823 Spedding A (editor) — CIOB Handbook of Facilities Management (Longman, 1994) ISBN 0582257425 Wustemann L et al — Facilities Management Handbook (LexisNexis, 2003) ISBN 0754523748 Further reading Bulletin (BIFM) Facilities Management Journal (Market Place Publishing) Facilities Management UK (Heatherington Enterprises) Facilities Management World (BIFM) International Journal of Facilities Management (E&FN Spon) Premises and Facilities Management (IMP Techpress) Websites www.bifm.org.uk www.bized.ac.uk www.dfes.gov.uk www.fmlink.com www.future-energy-solutions.com British Institute of Facilities Management a business and economics service for learners and tutors Department for Education and Skills FM Link website Future Energy Solutions

Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. These resources should be used with caution.

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Unit 20:
Learning hours: NQF Level 5:

External Business Environment
60 BTEC Higher National — H2

Description of unit
This unit investigates the external factors that affect the operation and strategic development of commercial organisations, with a focus on business and services operations, such as hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism. It is a broad-based unit covering the diverse range of external influences that affect business development, including socio-economic change, legal and political issues and the statutory requirements for establishing and developing a business operation. The unit provides the basis for more specific specialist study in aspects of business management. This unit is common to more than one Higher National qualification. Learners must ensure that their evidence relates to the sector they are studying.

Summary of learning outcomes
To achieve this unit a learner must: 1 2 3 Investigate the impact of socio-economic change on the development of commercial organisations in a business and services industry context Investigate how the legal and political environments affect business and service industries Consider the statutory requirements for establishing and developing a business and services operation.

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Content

1

Socio-economic change Structure and operation of UK economy: market structure, perfect/imperfect competition, oligopoly, duopoly and monopoly, national/local factors, determinants of free-market economy Government economic policy: aims and influence, effects on employment policy, inflation, balance of payments, economic growth in industry sector, current issues Income, wealth, employment and occupational distribution: structure and composition of business and services industry, patterns of demand for business and services, the socioeconomic framework of demand, labour demand in industry sector Demographic trends: geographical pattern of labour demand, nature of employment in business and services industries, employment profiles eg age, sex Social structures: types of people employed, geographical variations, self-employed, unemployed, labour turnover, levels of pay Industry context: eg hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism

2

Legal and political environments Structure, operation and influence of local government: structure, areas of control, limits of authority, interface with national government, powers affecting business and services industries Role and influence of the EU: history of the EU, relationship with national and local government, influence of the EU directly/indirectly on business and services industries Pressure groups: role, types, political influence, why they emerge, reasons for existence, memberships, influence of pressure groups on government, national and local issues, overall impact Legal framework within the UK: role of legislation within the UK, regional variations, English system versus Scottish system, legal influences directly affecting business and services industries, impact of national parliaments/assemblies Legislative process: the structure of the legal system, the legislative process in relation to national and local government, the legislative process and the individual

3

Statutory requirements Business and services operations: types eg private ownership, partnership, companies, public, private, limited by shares, limited by guarantee, unlimited companies, business names Registered companies: formation, structure, processes, dissolution, memorandum of association, articles of association, statutory declaration, statutory list, responsibilities and control eg agents, directors, senior executives, different types of company meetings, voting rights

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Outcomes and assessment criteria

Outcomes

Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to:

1

Investigate the impact of socio-economic change on the development of commercial organisations in a business and services industry context

• • •

describe the structure and operation of the UK economy explain current government economic policy and its effect on business and services industries explain income, wealth, employment and occupational distribution in relation to the provision of business and services operations assess the demographic trends that influence employment patterns in business and services industries analyse the social structures of people employed in business and services industries describe the structure, operation and influence of local government evaluate the role and influence of the EU, and its impact on business and services industries assess the role of pressure groups and their political influence in relation to national and local issues summarise the legal framework within the UK, identifying the main differences between the English and Scottish systems explain the legislative process as it affects business and services industries at both local and national level describe the different types and characteristics of business that operate within the business and services sector explain, using examples, the legal processes necessary for formation and dissolution of a registered company describe the structure and processes which determine the responsibilities and control within a registered company.

• 2 Investigate how the legal and political environments affect business and service industries • • • •

• 3 Consider the statutory requirements for establishing and developing a business and services operation. •

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Guidance

Delivery This unit can be delivered as a stand-alone package or integrated with others. For learners to gain the most benefit from this unit, tutors should ensure that it is delivered in the context of study appropriate to the learners’ needs, for example hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism. Support materials should reflect the focus of the context in which the unit is being delivered. Much can be achieved through discussion groups about various aspects of socio-economic change. Research into issues such as demographics can support such discussions. A debate forum can also be a useful way of exploring some of the issues covered by the content of this section. Visiting speakers from national and multinational organisations will support the context of this section. Other invited speakers could include representatives from industry-led groups such as the Sector Skills Councils or the Learning and Skills Council. The section on legal and political environments will require formal input to present a comprehensive summary of issues such as the structure, operation and influence of local government and the role and influence of the EU. Support from local political networks can be useful, but should be handled sensitively to avoid any risk of political bias. Once this has been achieved, further discussion and debate will extend learners’ thinking and enhance their approach to the development of knowledge and understanding. Statutory requirements will again require formal input to establish the frameworks for different types of organisation and the procedures for establishing and dissolving business organisations. Visiting speakers can be drawn from legal advisers such as solicitors and other sources of advice such as business counsellors and banking experts, as well as local business people who have direct experience of such activities. Once again, debate and discussion can highlight advantages and disadvantages of different approaches. Tutors should develop links with appropriate local businesses, which can be used to provide real supporting materials to underpin various issues. Appropriate case study material will enhance the delivery of this unit. For those learners with no previous knowledge of the appropriate industry, the unit will be more relevant if it is delivered following a period of industrial work experience. Learners will benefit from exposure to business and services commercial operations. Wherever possible, a practical approach should be adopted with the use of appropriate case studies. Assessment This unit addresses issues relating to the external business environment within the business and services sector. This includes sports and leisure, hospitality and catering, hairdressing and beauty therapy, travel and tourism. Learners should only be expected to provide evidence from the sports and leisure sector, although some comparisons with other industries would be useful. Tutors should be conscious of the risk of evidence being too theoretical, resulting in a dry and meaningless portfolio of evidence. It is important for learners to base evidence on real local businesses where possible. Case study material based on recent business events will add further to currency and vocational realism. Evidence of outcomes could be in the form of assignments, case studies, projects set during periods of work experience in business and services industries and/or tests/examinations.

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This unit relies heavily on learners investigating the external factors which affect the operation and strategic development of business and services industries. As a result, some of the evidence may be accumulated by learners building a portfolio, which is best achieved through work experience. Links This unit can be linked with a number of units, including: • • • • • • • • • • Unit 3: Customer Service Unit 19: Facilities Management Unit 24: Information Management and Technology.

This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development A3: Develop your personal networks B2: Map the environment in which your organisation operates B8: Ensure compliance with legal, regulatory, ethical and social requirements B9: Develop the culture of your organisation F12: Improve organisational performance.

This unit also links to the following block of the HCIMA Corpus of Knowledge: OP25: The European Business Environment.

Resources Most clearing banks offer business packs which could serve as a useful teaching resource. Additionally, Learning and Skills Councils and Chambers of Commerce can provide a wealth of information to complement learning activities. Support materials Books Baron D — Business and its Environment (Prentice-Hall, 2002) ISBN 0130470643 Blair A and Hitchcock D — Environment and Business (Routledge, 2000) ISBN 0415208319 Butler D — Business Planning: A Guide to Business Start-up (Butterworth-Heinemann, 2000) ISBN 075064706X Campbell D and Craig T — Organizations and the Business Environment (ButterworthHeinemann, 2005) ISBN 0750658290 Cole G A — Management Theory and Practice (Thomson Learning, 1996) ISBN 1858051665 Dawson S — Analysing Organisations (Palgrave Macmillan, 1996) ISBN 0333660951 De la Torre J and Truitt W B — Business Planning: A Comprehensive Framework and Process (Greenwood Press, 2001) ISBN 1567204759 Denham P, Otter R and Martin J — Law: A Modern Introduction (Hodder Arnold H&S, 1999) ISBN 0340704810

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Yu L — The International Hospitality Business: Management and Operations (Haworth Press, 1999) ISBN 078900559X Websites www.bized.ac.uk www.dfes.gov.uk www.future-energy-solutions.com a business and economics service for learners and tutors Department for Education and Skills Future Energy Solutions

Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. These resources should be used with caution.

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Unit 21: Learning hours: NQF Level 5: Business Health Check 60 BTEC Higher National — H2 Description of unit This unit introduces learners to the process of carrying out a business health check. Learners will learn how techniques can be applied to track the progress of a business and amend its direction depending on what is happening inside and outside the business at any time. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 181 . Learners will also develop techniques that review management and staffing skill and enable them to respond to new challenges. Learners must ensure that their evidence relates to the sector they are studying. This unit is common to more than one Higher National qualification. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 Review the focus of the business Develop plans for the business Evaluate and develop skills of management and staff.

skills and abilities (technical. linking skills targets to business targets. performance monitoring. strengths and weaknesses. finances. distracters. advice and training. personal contacts. priorities. financial management systems. overall business performance. limitations of advice and support. quality. laws and regulations (including updating). assess targets set. medium. potential for business improvement Factors impacting on the business: external. risk assessment. roles and responsibilities of staff and management. effect of current performance on the business. current/future aims eg short-. relevant information. business image. make informed judgements Planning and development: assessing re-skilling/up-skilling needs. sales. managerial). sources of advice and guidance. timescales. effectiveness. staffing. successes. costs/benefits analysis Support and advice: free and paid-for help. operational. service. information handling and administration 3 Evaluate and develop skills Evaluate: monitor performance eg current experience. marketing. setting clear targets. other relevant information.and long-term. opportunities. networks. record keeping Business planning: forecasting eg for marketing and sales. design. resources. appropriate sources of advice. internal. fees. productivity. record keeping 182 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . stakeholders. action planning.Content 1 Focus of the business Focus: current positioning of business. threats 2 Develop plans Review: eg products/services.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Review the focus of the business • • • analyse the objectives of the business describe factors that impact on the business determine potential improvements to the business organisation and/or operation review the effectiveness of the business develop plans to improve the business evaluate the current skills of management and staff outline plans for the development of skills for management and staff explain what sources of support and advice are available and how they can contribute to business development. 2 Develop plans for the business Evaluate and develop skills of management and staff. • • • • • 3 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 183 .

premises.Guidance Delivery This unit can be delivered in a wide variety of contexts. Tutors should be aware of the context in which they are delivering the unit and ensure that examples and support materials (eg copies of mission statements. materials and staff needed to run the business and any new developments in technology and materials (such as information and communications technology). Sources of advice and guidance they can explore include: business associates. the amount of money or backing that is available to the business. Tutors should resist. productivity and product development. Business priorities will vary and discussion groups will enable learners to consider a broad range of issues. tutors may choose for the learner group to work as a whole unit to support an existing business. staff. for example. competition. laws or regulations that apply to the business. such as processing materials or disposing of waste. staff training and attitude. developing new products and services or improving existing ones. non-executive directors. sales and marketing. the design and quality of the products or services. sales and marketing issues. or to use a case study. Tutors should also develop learners’ understanding of a range of opportunities and threats that may impact on a business. Learners need to understand the range of support and help they can utilise when carrying out a business health check. mentors. External factors can include: customer demand. case studies. These areas highlight the focus of the unit: to develop learners’ understanding of how to carry out the processes supporting a business health check. customers. cutting costs or putting up prices. Learners should understand the need to take into account the interests of stakeholders. sport. depending on the perspective of the learner and his or her focus of study. The unit may be delivered as a stand-alone package. or simplifying the organisation or operation of the business. These again will vary. Discussion groups could focus on opportunities that include expanding the existing market of a business. leisure and recreational industries. staff. but the recommendation is that centres plan to integrate this unit with others. Threats that learners should consider might include changes in the market for the business’s products and services. materials. It is important to understand the development of health-check processes for the outcome of this unit. directing learners in how to interpret financial statements. cuttings from the business press) are relevant. evaluating actual performance against targets. new laws. tools and equipment. coaches or mentors. In reviewing a business in order to develop plans. such as owners. Operational issues could cover interpreting financial statements or reports. how effectively the business is managed. such as turnover. business advice centres. accountants and other professionals. or problems with suppliers or backers. establishing new markets. profitability. business plans. specialist consultants. tourism. Capacity is limited by the time frame for delivering and assessing the unit and a wider coverage can be achieved through a group effort. including finance. equipment. the tools. Internal factors that may impact on the business include the organisation of staff. backers and suppliers. competition from other businesses. Discussion groups can also support consideration of factors that can impact on the business. Learners should also consider the location of the business and environmental issues. including service industries such as hospitality. customer and employee satisfaction. counsellors. Learners can also discuss the resources that support a business. business advisers. 184 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . and the working environment. travel. quality of products or services.

for example. which would add valuable currency to the focus of the unit. A clear policy statement from the centre reflecting this may encourage local industry to support both delivery and the generation of appropriate evidence. This is to ensure the accuracy and validity of the guidance being proposed. Learners must respect the confidential nature of data and other business-orientated information generated by their investigations. the evidence can be presented in written report format. learners can then carry out an effective business health-check based on a real business with potential outcomes. Links This unit has links with a number of other units within this qualification. trade associations or clubs. Specialists could be invited in as guest speakers. or through the development of networks. Either form of assessment is equally valid in the business world. through training events. which itself will result in a more in-depth business health-check being carried out. discussion groups. with business associates. Assessment Evidence should be gathered where possible from links with local business organisations willing to support the delivery of this unit. This unit also links to the following Management NVQ units: • • • • • • • • • • • • • B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your operation B4: Put the strategic business plan into action B9: Develop the culture of your organisation B10: Manage risk B11: Promote diversity in your area of responsibility B12: Promote diversity in your organisation C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation C4: Lead change C5: Plan change BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 185 . Learners can arrange to work in pairs and share the delivery of the presentation. It is essential that learners confirm the outcomes of their work with the tutor before presenting them to a business manager or owner. Tutors and learners should take into consideration the core operation of the business being investigated and ensure that links with other relevant units are reflected in their work. for example.Learners can also discuss the benefits to be gained from personal contacts. The results of learners’ work can be demonstrated through a presentation. although there are issues of confidentiality and tutors should consider the time required to observe such presentations on an individual basis. suppliers. members of professional associations and through internet chat rooms. where consultants may be asked to provide feedback in different ways. Alternatively. In return.

which will contribute to vocational realism. together with current cuttings and reports from the business press. 2002) ISBN 0793159717 Bowman C and Asch D — Managing Strategy (Palgrave Macmillan. This can be delivered to learners either as stand-alone presentations of business practice. Support materials Books Ace C — Effective Promotional Planning for E-Business: A Practical Guide to Planning and Implementing a Promotional Plan That Works! (Butterworth-Heinemann. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP19: Establishing a Small Business. Product or Service (Dearborn Trade Publishing. Resources The principle resource for this unit is access to a range of local business operations who are willing to co-operate with delivery and assessment. in return for practical guidance through the outcome of learners’ work. or as part of a real business health-check being provided for a local organisation. 1996) ISBN 1858051665 De la Torre J and Truitt W B — Business Planning: A Comprehensive Framework and Process (Greenwood Press. 2000) ISBN 075064706X Chapman J — Successful Business Recovery Planning in a Week (Hodder Arnold H&S. Tutors should also establish relationships with business consultants and other providers of business support. 2002) ISBN 0340804939 Chattell A — Managing for the Future (Palgrave Macmillan. 1999) ISBN 157410117X Bangs D H — The Market Planning Guide: Creating a Plan to Successfully Market Your Business. This should be supported by case studies used to illustrate theoretical points and issues. 2001) ISBN 1567204759 Foster-Walker M and Lemaire C — Start and Run an Event Planning Business (Self-Counsel Press.• • • • • • • • • C6: Implement change D5: Allocate and check work in your team D6: Allocate and monitor the progress and quality of work in your area of responsibility E1: Manage a budget E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation E5: Ensure your own action reduce risks to health and safety F12: Improve organisational performance. 2001) ISBN 0750652683 Arkebauer J B and Miller J — Leading Edge Business Planning for Entrepreneurs (Dearborn Trade Publishing. 1995) ISBN 0333608887 Butler D — Business Planning: A Guide to Business Start-up (Butterworth-Heinemann. 2004) ISBN 1551803674 186 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . 1995) ISBN 0333624890 Cole G A — Management: Theory and Practice (Thomson Learning.

uk BizCoach. Websites often make reference to other internet information sources.bizcoach. 2004) ISBN 0967840236 Thoren-Turner K — Start your own Event Planning Business (Entrepreneur Press.ac.Patsula P J — Successful Business Planning in 30 Days: A Step by Step Guide for Writing a Business Plan and Starting Your Own Business (Patsula Media.org www.uk www.dfes.bized. 2004) ISBN 1405801549 Websites www.org. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 187 .uk www.org — common questions asked by small-business owners a business and economics service for learners and tutors Confederation of British Industry — the UK’s leading employers’ organisation Department for Education and Skills Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. These resources should be used with caution.cbi. 2004) ISBN 1932156844 Woods K — From Acorns: How to Start Your Brilliant Business from Scratch (Prentice Hall.gov.

188 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Learners must ensure that their evidence relates to the sector they are studying. The unit draws together many of the topics covered in other units and allows learners to practise the business skills required in a small business. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 189 . Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate performance of a selected small business enterprise Propose changes to improve management and business performance Revise business objectives and plans to incorporate proposed changes Examine the impact and management of change in the business operations. This unit is common to more than one Higher National qualification.Unit 22: Learning hours: NQF Level 5: Small Business Enterprise 60 BTEC Higher National — H2 Description of unit The unit is primarily designed for learners who are interested in small business enterprises and looks at the development and expansion of such businesses.

human resource efficiency. assessment of business objectives in the light of current performance. human resources. personnel). evaluation of plans against business objectives. objectives of the business. research techniques. building on business strengths. comparisons with businesses in same or similar industry. impact of changes on business plans Business plans: structure of integrated business plans (financial. workloads. evaluating projects. performance measures. sales and marketing. performance measures. production/output. finding solutions and alternatives. responsibilities and liabilities of owner-manager Comparative measures of performance: comparisons with other similar-sized businesses in same geographical area. constraints and restrictions on business. use of technology Analysis of business information: analysis of past and current business information — financial. sources and availability of professional advice in appropriate areas. comparisons should cover all areas — financial. physical aspects eg office space. budget information. job roles. sales.Content 1 Investigate performance Business profile: components of the business. production. importance of good customer/supplier/advisor relationships New opportunities: identifying areas for expansion eg niche markets and export opportunities where appropriate. SWOT analysis. use of technology. budgeting for changes. business reports eg production efficiency 2 Improve management and business performance Overcoming weaknesses: problem-solving strategies. production methods. costing and finding finance for new projects. development of self and associated personnel. systems to manage. incorporating changes to plans. assessing project requirements. anticipating possible obstacles/problems Management of change: monitoring effects of change. appropriate revision of plans in response to actual results 190 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . marketing. monitor and evaluate changes. management effectiveness — using ratios. sales. production. self-evaluation. comparisons with industry averages. market research results. risk assessment Evaluation of management and personnel: skills audit. debt collection Maintaining and strengthening existing business: maintaining appropriate performance records. milestones. maintaining market share/position. setting deadlines 4 Impact and management of change Impact of change: effects of change on all areas of business — finance. maintaining systems and records to evaluate impact of change. morale. internal and external factors affecting business performance. marketing information. availability and use of outsourcing for specific functions eg payroll. assessing costs and benefits of self and staff development 3 Business objectives and plans Business objectives: structure of business objectives. making changes to business objectives. preparation of business forecasts Action plans: plans to implement changes. use of business plans.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate performance of a selected small business enterprise Propose changes to improve management and business performance • • • • • • describe the profile of a selected small business review and analyse the performance of the business identify strengths and weaknesses of the business recommend appropriate actions required to overcome the weaknesses identified investigate ways in which existing performance could be maintained and strengthened suggest new areas in which the business could be expanded. justifying suggestions review existing business objectives and plans revise business plans to incorporate appropriate changes prepare action plans to implement changes assess the impact of changes on the business and associated personnel explain how the implementation of changes will be managed in the business monitor improvements in business and management performance over a given timescale. 2 3 Revise business objectives and plans to incorporate proposed changes • • • 4 Examine the impact and management of change in the business operations. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 191 .

if necessary. learners should be realistic and demonstrate an awareness of the environment in which small businesses operate. such as those operating a small business or organisations that support small businesses. Visits to local business enterprises would also help to develop learners’ understanding of the current issues affecting these enterprises. Assessment Learners will be expected to provide evidence of an investigation into the performance of a selected small business. Although there are generic issues which affect all small businesses. This unit also links to the following Management NVQ units: A3: Develop your personal networks 192 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . including high susceptibility to economic fluctuation and small profit margins. In developing an awareness of business objectives and plans.Guidance Delivery This specialist unit enables learners to explore the performance of a small business enterprise and consider the critical management issues involved in ensuring its success. including: • • • • • • Unit 20: External Business Environment Unit 21: Business Health Check Unit 23: Financial Management Unit 24: Information Management and Technology Unit 25: Introduction to Internet and E-Business. learners should consider realistic scenarios and understand the implications of proposed changes on the operation of the business. case study material may be provided for the learner. learners should consider some of the hospitality-specific issues. wherever possible learners should focus their investigation on real businesses in order to minimise the levels of simulation that are necessary. In order to gain an insight into the issues facing small businesses. They will need to be able to identify the specific problems that a small business can face and find workable solutions to ensure continuation of the business. When proposing changes to improve the performance businesses. Family businesses may also provide opportunities for generating evidence. Learners should be exposed to a variety of case studies from the hospitality industry in order to gain coverage of the different aspects of small business management and development. Some learners may be in a position to use their own employment as a basis for the course. Tutors are advised that economic shifts and changes in legislation or fiscal policy will have an impact on the validity of recommendations that learners make. Links The unit can be linked with a number of others. Although there are limitations to the level of reality that can be achieved. Tutors should be aware that evidence collected from a real business is always most useful for learners but. learners would benefit from guest speakers.

This unit also links to the following block of the HCIMA Corpus of Knowledge: OP19: Establishing a Small Business. 2004) ISBN 0967840236 Scarborough N M and Zimmerer T W — Effective Small Business Management: An Entrepreneurial Approach (Prentice Hall. Product or Service (Dearborn Trade Publishing. Support materials Books Arkebauer J B and Miller J — Leading Edge Business Planning for Entrepreneurs (Dearborn Trade Publishing. 2001) ISBN 0749434996 Butler D — Business Planning: A Guide to Business Start-up (Butterworth-Heinemann. The Open University Business School Small Business Programme publications provide a series of titles covering accounting and finance. 2001) ISBN 1567204759 Foster-Walker M and Lemaire C — Start and Run an Event Planning Business (Self-Counsel Press. Each publication provides knowledge and case study examples. 2002) ISBN 0826456790 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 193 .• • • • • • • • • B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your organisation B8: Ensure compliance with legal. Contact the Open University for details. Higher National Diploma learners will need to be given realistic case studies. product development and marketing. 2002) ISBN 0793159717 Brown R (editor) — The Business Plan Workbook (Kogan Page. 1999) ISBN 157410117X Bangs D H — The Market Planning Guide: Creating a Plan to Successfully Market your Business. regulatory. 2002) ISBN 0130081167 Stokes D — Small Business Management (Thomson Learning. ethical and social requirements C5: Plan change E1: Manage a budget E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation F12: Improve organisational performance. 2000) ISBN 075064706X De la Torre J and Truitt W B — Business Planning: A Comprehensive Framework and Process (Greenwood Press. In some cases a video or audio tape is also available. Resources Some learners may be able to use their own experience of small business as a basis for work on the course. Local government reports and statistics relating to small businesses are available in most public libraries. and human resource management and recruitment. 2004) ISBN 1551803674 Patsula P J — Successful Business Planning in 30 Days: A Step by Step Guide for Writing a Business Plan and Starting Your Own Business (Patsula Media.

sfedi.bvca.org www.smallbusinessbureau.british-franchise.uk The Small Business Bureau Curzon House Church Road Windlesham Surrey GU20 6BH Telephone: Fax: Website: Websites www.uk www.uk SFEDI is the standards setting body for the National Occupational Standards for small firms.org. 2004) ISBN 1405801549 Zimmerer T — Essentials of Entrepreneurship and Small Business Management (Prentice Hall.co.co.co.uk The Prince’s Trust 18 Park Square East London NW1 4LH Telephone: Website: 0800 842 842 www.uk Association of British Insurers British Franchise Association British Venture Capital Association 01276 452 010 01276 451 602 www.princes-trust. A catalogue is available from the above address.Vass J (editor) — The ‘Which?’ Guide to Starting Your Own Business: How to Make a Success of Going Alone (Which? Books.org.uk 194 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Federation of Small Businesses 2 Catherine Place Westminster London SW1E 6HF Telephone: Fax: Website: 020 7592 8100 020 7233 7899 www.abi. 1990) ISBN 0631172548 Woods K — From Acorns: How to Start Your Brilliant Business from Scratch (Prentice Hall.uk Email: info@sfedi. 2004) ISBN 0131491784 Further reading A Guide to Help for Small Firms (Department of Trade and Industry) Useful organisations Small Firms Enterprise Development Initiative (SFEDI) 12 Stephenson Court Fraser Road Priory Business Park Bedford MK44 3WH Telephone/fax: 01234 831222 Website: www.fsb.org.org. 1999) ISBN 0852027699 Wilson P — The Barclays Guide to Financial Management for the Small Business (Blackwell. They publish a wide range of useful material.

companies-house.co.uk www. These resources should be used with caution. Websites often make reference to other internet information sources.gov.www.uk www.cim.gov. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 195 .chamberonline.co.uk www.co.uk British Chambers of Commerce Chartered Institute of Marketing Companies House website Department of Trade and Industry Small Firms Enterprise Development Initiative Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.uk www.dti.sfedi.

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Learners must ensure that their evidence relates to the programme they are undertaking. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Analyse the suitability of various forms of finance available to UK businesses Identify the significance of the various forms of taxation currently levied in the UK Evaluate the viability of a range of investment opportunities Analyse the business performance of quoted corporate bodies. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 197 . identifying external as well as internal financial constraints upon performance and investment decisionmaking.and long-term financial decision-making. This unit is common to more than one Higher National.Unit 23: Learning hours: NQF Level 5: Financial Management 60 BTEC Higher National — H2 Description of unit This unit will develop the learner’s ability to manipulate the techniques of financial accounting that aid medium. It will allow the learner to contextualise operational financial considerations into the wider financial context.

tax credits and debits Investment: government incentives. risk and reward Cost of capital: equity and loan capital costs. dividend yield. caring. internally generated funds. capital allowances.and long-term. personal and capital allowances. weighted average cost computations 2 Various forms of taxation Systems: the main features of income and corporation tax. average annual return. schedules.Content 1 Various forms of finance Internal: managing the elements of working capital to free resources. overall return. earnings yield. rates. retained profits External: short-. before and after tax 4 Business performance Ratios: earnings per share. price:earnings ratio. discounted Cash Flow. post-tax profit implications 3 Investment opportunities Techniques: return on investment. medium. dividend cover 198 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Net Present Value and Yield. payback.

partners and limited companies describe and analyse the tax incentives currently applying to business investment decision-making in the UK apply all appropriate project appraisal techniques to an investment opportunity. medium. offering a comparative analysis of its performance to other comparable companies.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Analyse the suitability of various forms of finance available to UK businesses • apply appropriate strategies for the efficient management of working capital to meet a range of financial needs define the main sources of finance currently available to UK business.and short-term financial needs calculate the cost of a range of capital structures. evaluating their potential for risk and reward compute personal and business tax liability for sole traders. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 199 . analysing its viability evaluate the effectiveness of each technique of financial appraisal apply appropriate ratios to a quoted corporate body in the hospitality sector. evaluating their suitability of application to long-. • • 2 Identify the significance of the various forms of taxation currently levied in the UK • • 3 Evaluate the viability of a range of investment opportunities • • • 4 Analyse the business performance of quoted corporate bodies.

they have access to the latest technological equipment eg laptop computers. All assessments should be analytical and evaluative in order to demonstrate a deeper understanding of the implications of finance to the long-term success of any business venture.Guidance Delivery All worked examples and case study material should be based in the hospitality industry to ensure maximum relevance and realism. presentation software. 200 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . LCD projectors. This unit also links to the following Management NVQ units: • • • • • • • B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your organisation B4: Put the strategic business plan into action B10: Manage risk E1: Manage a budget E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation. It is strongly recommended that when learners are delivering presentations. Assessment Evidence of outcomes may be in the form of financial reports in response to fictional or real case study material. all opportunities to integrate assessed work with other units should be embraced so as to avoid isolating finance from the operational aspects of the industry. Links This unit can successfully be linked with: • • • • • • • • • • Unit 1: The Contemporary Hospitality Industry Unit 2: The Developing Manager Unit 6: Management Accounting for Hospitality Unit 7: Industry Experience Unit 9: Hospitality Operations Management Unit 11: Conference and Banqueting Management Unit 12: Contract and Event Management Unit 13: On-Licensed Trade Management Unit 15: Marketing Unit 16: Sales Development and Merchandising. However.

and the of use relevant software applications. 2000) ISBN 0273651617 Guilding C — Financial Management for Hospitality Decision Makers (ButterworthHeinemann. is essential. Sixth Edition (Thomson Learning. 2002) ISBN 075065659X. 2003) ISBN 0273679627 Drury C — Management and Cost Accounting. 1997) ISBN 0273683853 Glautier M W and Underdown B — Accounting: Theory and Practice (FT Prentice Hall. Berry A and Jarvis R — Business Accounting for Hospitality and Tourism (Thomson Learning. 2004) ISBN 1844800288 Dyson J R — Accounting for Non-Accounting Students (FT Prentice Hall. Resources Access to computers and appropriate software.baha-uk. Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S. 1995) ISBN 1861524706 Atrill P and McLaney E — Accounting and Finance for Non-Specialists (FT Prentice Hall. 1998) ISBN 0582312957 Wood F and Sangster A — Business Accounting — Volume 2 (FT Prentice Hall. 1991) ISBN 0273033182 Owen G — Accounting for Hospitality.This unit also links with the following block of the HCIMA Corpus of Knowledge: • OP13: Budgeting and Accounting in Hospitality Operations. 2002) ISBN 0273655574 Further reading A series of articles and press releases are published on the website of the British Association of Hospitality Accountants (BAHA) at www. and spreadsheets in particular. 1999) ISBN 1861524900 Mott G — Management Accounting for Decision Makers (FT Prentice Hall. Learners will need access to a library with a variety of texts and journals associated with their project as well as access to the internet. 1994) ISBN 0340595124 Kotas R — Management Accounting for Hospitality and Tourism (Thomson Learning. Tourism and Leisure (Longman.org. Caterer and Hotelkeeper (Reed Business Information) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hotel and Restaurant Magazine (Quantum) Hospitality Review (Threshold Press — published quarterly) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 201 . Support materials Books Atkinson H.

com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) Websites www.org www.uk www.uk www.caterer.bized.org.bha-online. 202 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .com www. These resources should be used with caution.hcima.ac.Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.org.people1st.baha-uk.co.uk British Association of Hospitality Accountants (BAHA) British Hospitality Association a business and economics service for learners and tutors Caterer and Hotelkeeper website Hotel and Catering International Management Association People 1st (formerly Hospitality Training Foundation) Websites often make reference to other internet information sources.getfreemag.uk www.

Learners must ensure that their evidence relates to the sector they are studying.Unit 24: Learning hours: NQF Level 5: Information Management and Technology 60 BTEC Higher National — H1 Description of unit This unit gives learners an understanding of the management of information. This unit is common to more than one Higher National qualification. Summary of learning outcomes To achieve this unit a learners must: 1 2 3 4 5 Explain techniques for effective collection. It develops appreciation of the fast-changing nature of information and communication technology and its effects on the management of information. The unit also enables learners to make informed decisions about using ICT to enhance management effectiveness. analysis and use of data Manage the flow of information required for management Use and evaluate a variety of information technology Consider legislation that relates to the use of information technology Describe the implications of trends and developments in information technology. The unit enables learners to apply their understanding to effectively manage information. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 203 .

dissemination eg oral. the internet. health and safety legislation. Obscene Publications Act 1959. patterns. internal. backup Management: access. selection. wide. financial information. external. visual telephones. relevance. manipulation. output devices. radio. networking. secondary methods eg sales and usage figures. global. observation. meetings. cable 4 Legislation Legislation: hardware and equipment eg portable appliance testing. presentations. health and safety regulations 5 Trends and developments Trends: common types of hardware and software. Copyright Act 1976. sufficiency. archiving and retrieval. storage devices Software: systems software eg operating systems. pagers. cost-effectiveness 3 Variety of information technology Hardware: computers. greater reliance on computers. effects on business operation eg reduced staffing. written. consistency. impact on lifestyle. databases. accuracy. qualitative/quantitative. business practices. advantages and disadvantages for a service-driven industry 204 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . efficiency. implementation. general applications software eg word processors. improved service to customers. interrelational databases. environmental legislation. possible negative aspects Implications: operational efficiency. document management. networks. personal laptops. customer databases Analysis: trends. survey. more staff working from home. video conferencing. mobile phones. basic structure of ICT systems. interview. cost-effectiveness. voicemail. validity Use: selection. graphs. purchasing. email. primary methods eg sampling. control systems. industry specific software eg computer-aided design (CAD) Communication systems: networks eg local. communication links eg telephone. electronic. voice and data communication systems. Telecommunications Act 1996. peripherals eg input devices. reliability. spreadsheets. diagrams. data eg Data Protection Act 1998.Content 1 Data Collection: sources. the structure of society Technological developments: fax. benefits of technological developments. feasibility studies. Computer Misuse Act 1990. reports 2 Flow of information Techniques: data management. evaluation. application of statistical data.

using graphical illustrations where appropriate explain how information should be selected and used in the most appropriate manner describe the techniques used for the storage. analysis and use of data • • evaluate a range of methods and sources of data and information collection used in management apply and interpret statistical analysis to a given management situation. equipment and data evaluate a range of current trends in the use of information technology and the implications for management discuss the effect that recent technology developments have had on the learner’s industry. • 5 • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 205 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learners must demonstrate the ability to: 1 Explain techniques for effective collection. • 2 Manage the flow of information required for management • • 3 Use and evaluate a variety of information technology • • • 4 Consider legislation that relates to the use of information technology Describe the implications of trends and developments in information technology. manipulation and flow of data and information explain how management of the flow of information can contribute to the efficiency and cost-effectiveness of an operation select and use a range of methods to collect and input management data into systems use at least one general purpose and one industryspecific software package to process data and present information use at least two communication systems to transmit and receive data describe a range of current legislation that applies to computer hardware.

Tutors should be aware of the context in which they are delivering the unit and ensure that examples and support materials (eg recruitment and selection documentation. Links This unit can be linked successfully with most of the other units. staff handbooks. printouts of automated procedures. observed presentations. Delivery will benefit from guest speakers from both the context industry and the ICT industry and should include materials-based learning. witness testimony or a video/audio tape of learner work. leisure and recreational industries. Centres should take account of new developments when delivering this unit. learner-designed materials. reports. in particular: • • • • • • • • • • Unit 9: Hospitality Operations Management Unit 11: Conference and Banqueting Management Unit 12: Contract and Event Management Unit 13: On-Licensed Trade Management Unit 15: Marketing. This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development B2: Map the environment in which your organisation operates B8: Ensure compliance with legal.Guidance Delivery This unit can be delivered in a wide variety of contexts. including hospitality. particularly with information communication technology. case studies) are relevant. sports. The unit is designed to be delivered with a learner-centred focus involving a large proportion of ‘hands-on’ practical experience. The unit content allows for changing information needs and the fast-evolving nature of information technology. travel. codes of practice. ethical and social requirements E4: Promote the use of technology within your organisation F12: Improve organisational performance. Assessment Evidence may be in the form of completed tests or questionnaires set by the tutor. Some of the underlying principles will need to be delivered by lecture or demonstration. establishing the link between the academic underpinning theory and its practical application. examples of relevant legislation. tourism. regulatory. Assignments can be based on real problems or case studies. 206 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

1998) ISBN 0750639148 Chaffey D. Greasley A and Hickie S — Business Information Systems: Technology. reports from industry — will illustrate the dynamic nature of this unit and add to its currency and vocational relevance. 2002) ISBN 027365540X Cobham D and Curtis G — Business Information Systems: Analysis. Support materials Books Anderson D L — Management Information Systems (Addison Wesley. Development and Management for the E-Business (FT Prentice Hall. memos.com) Journal of Hospitality and Tourism Research (International Council on Hotel and Restaurant Education (CHRIE)) Journal of Management Information Systems (M. videos and documented examples of current practice — eg letters. Appropriate ICT hardware. 2004) ISBN 0131273116 Lucey T — Management Information Systems (Thomson Learning. 2002) ISBN 0201743914 Further reading Caterer and Hotelkeeper (Reed Business Information) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Network Newsflash (Hospitality Training Foundation) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. This will enable learners to use general-purpose and industry-specific application software. Design and Practice (FT Prentice Hall. information transmission and retrieval. 1999) ISBN 0201611767 Avgerou C and Cornford T — Developing Information Systems: Concepts Issues and Practice (Palgrave Macmillan) ISBN 0333732316 Barker D L and Padfield C — Law: Made Simple (Heinemann Educational. as well as communication systems for email.Resources Case studies. software and communication systems are required for the delivery of this unit. Sharpe Inc. E. New York) Voice of the BHA (British Hospitality Association) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 207 .getfreemag. 2004) ISBN 0273687921 Harry M — Business Information: A Systems Approach (FT Prentice Hall.. 1998) ISBN 1858053900 Morgan T — Business Rules and Information Systems: Aligning IT with Business Goals (Addison Wesley. Bocij P. 2001) ISBN 0273646702 Laudon K C and Laudon J — Essentials of Management Information Systems: Managing the Digital Firm (Prentice Hall.

208 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .htm www. Websites often make reference to other internet information sources.uk a business and economics service for learners and tutors Brint Institute — management information systems research Department for Education and Skills Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.gov.brint.bized.dfes.com/isresearch.Websites www.uk www. These resources should be used with caution.ac.

It also provides sufficient understanding of internet technology for learners to appreciate the potential. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 209 . The features of good website design (ease of navigation. and the limitations.Unit 25: Learning hours: NQF Level 5: Introduction to Internet and E-Business 60 BTEC Higher National — H1 Description of unit This unit introduces the learner to the scope of e-business and the benefits it offers to an organisation through the different business models. This unit is common to more than one Higher National qualification. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Explain the scope of e-business Describe how the internet works Differentiate between e-business models Investigate features of good website design. of using the internet for business. Learners must ensure that their evidence relates to the sector they are studying. speed) are also covered.

personal communication (one-to-one) and internet communication (many-to-one and manyto-many) 2 How the internet works Internet technology: the importance of agreed non-proprietary standards. but not its content as in EDI. how the use of internet technology can reduce transaction costs Trust for e-business: the risks of conducting business through the internet. supplying electronic information. or media services eg reports or music. e-business and e-commerce and the distinction between business-to-consumer (B2C) and business-tobusiness (B2B) transactions Benefits to businesses: why a company should have a web presence. forms. lists. tables. paragraphs. from an attractive website 210 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . POP. how messages are transferred across the global communications network using packet switching. charging a subscription for an information service eg news. flights. servers and browsers: the functions of servers and clients and use of two-tier and three-tier architectures. or service eg CDs. charging per transaction for the provision of a service eg airline booking. links and images). headings. extranets. break. (Elements (<Tags>)) — head. defines format of the information and how it is presented. why this is an important consideration Introduction to HTML: the main features of HTML as the language of the www.Content 1 Scope of e-business Definitions: the internet. FTP. body. title. the way information is presented varies according to user’s screen size and set-up Intranets and extranets: differences between the use of the internet. bandwidth as a measure of capacity. highlight the number of software packages available to users who can now build pages without learning HTML brief overview of XML Clients. the worldwide web (www) intranets. advertising revenue. HTTP. the role of the browser to interpret the HTML and present the data to fit the user’s computer screen. an intranet and an extranet. TCP/IP. IMAP and the use of URLs. explain how they can improve security 3 E-business models The five business models: the different ways in which the internet may be used to generate revenue by supporting the sale of a product. the importance of trust for e-business transactions Security and data protection: how security and data protection play an important part in e-business Nature of communication: difference between mass communication (one-to-many).

4 Website design Search engines: to find specific information on the internet (the logic of structuring search questions using venn diagrams) and identify the elements of a web page that may be used by search engines (head — title. attractive page layout. consistent with image of the business (brand). description. clear and informative. colour scheme. body — content and links) Attractive web pages: the design features that make a web page attractive to the visitor ie speed. pictures and links. keywords. builds trust. what legal requirements must be met (disabled user — eg visually impaired and colour blind) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 211 . encourages visitor to return Website usability: what makes a website easy for the visitor to use (meets needs of different stakeholders. availability in different languages to suit the visitor). good website navigation.

which may not generate revenue identify those elements of a web page that may be used by search engines explain the design features that make a web page attractive to the visitor describe what makes a website easy for the visitor to use explain the legal requirements of site design. or service differentiate between other business models for generating revenue from the internet identify other uses of the internet. 2 Describe how the internet works • • • 3 Differentiate between e-business models • • • 4 Investigate features of good website design. intranets and extranets describe how the internet can be used for selling a product. the language of the web differentiate between the internet. • • • • 212 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Explain the scope of e-business • • • differentiate between business-to-consumer (b2c) and business-to-business (b2b) transactions explain how a business benefits from having its own website analyse the nature of e-business communication explain how messages are transferred across the internet describe the main features of HTML.

Assessment Assignments that require learners to demonstrate their understanding of theories and concepts by reviewing e-business websites are recommended. then for learners to review its application for selected websites. are available. where the resources. An appreciation of website design can be developed and assessed by learners designing their own web page. This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development B2: Map the environment in which your organisation operates B8: Ensure compliance with legal.Guidance Delivery This unit should to be taught with learners exploring websites and. ethical and social requirements C1: Encourage innovation in your team BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 213 . including web-page editor software. Links This unit is an introduction to e-business and the internet and has some links with Unit 15: Marketing. They could work individually or in pairs around an internet access point. seeing the application of theories in practice. Knowledge of internet terminology can best be assessed in short-answer tests. These are most suitable for coursework assignments where learners have more scope to develop their ideas. regulatory. but can also be used for examination questions. to encourage creativity and stimulate an appreciation of web page design. followed by discussion of their findings to consolidate learning. usually a personal computer The preferred pattern for a teaching session would be for instruction to be given on a topic. The opportunity to design a simple web page using a web page editor may also be provided to learners. therefore. Exercises in the use of search engines should also be encouraged. Learners would also be expected to explore the use of these techniques by independent research of texts and websites. or concept. It also links with the following units: • • • • • • • • • • Unit 9: Hospitality Operations Management Unit 11: Conference and Banqueting Management Unit 12: Contract and Event Management Unit 13: On-Licensed Trade Management Unit 21: Business Health Check Unit 22: Small Business Enterprise. or examinations.

ac. 2001) ISBN 0751312150 Turban E — Electronic Commerce: A Managerial Perspective (Prentice Hall. 2002) ISBN 032112202X Morath P — Success at E-Business (McGraw Hill. Big Commerce (Virgin Books. 2001) ISBN 0273646702 Laudon K C and Laudon J — Essentials of Management Information Systems: Managing the Digital Firm (Prentice Hall. Websites can be useful in providing information and case studies (eg www. 2001) ISBN 0753505428 Harry M — Business Information: A Systems Approach (FT Prentice Hall. Resources Texts should be supported by the use of websites and case studies. 2000) ISBN 0077096258 Nielsen J — Designing Web Usability (New Riders.• • • • C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation E4: Promote the use of technology within your organisation. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP41: Hospitality Technology.bized. their experience of work should be made use of in comparing approaches adopted. Society (Addison Wesley. 2001) ISBN 013030686X Salter B and Langford-Wood N — A Simple Guide to E-Commerce (Prentice Hall. Design and Practice (FT Prentice Hall. 2004) ISBN 0131273116 Laudon K C and Traver C G — E-Commerce: Business. 2000) ISBN 0130286494 Schneider G P and Perry J T — Electronic Commerce (Course Technology. For those part-time learners working in business. 2003) ISBN 0273683780 Cobham D and Curtis G — Business Information Systems: Analysis. Technology. 2002) ISBN 0130653012 214 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .uk which provides business case studies appropriate for educational purposes). Issues and Practice (Palgrave Macmillan) ISBN 0333732316 Chaffey D — E-Business and E-Commerce Management (FT Prentice Hall. 2000) ISBN 156205810X Oz E — Foundations of E-Commerce (Prentice Hall. Support materials Textbooks Avgerou C and Cornford T — Developing Information Systems: Concepts. 2002) ISBN 0619063114 Sleight S — Moving to E-Business (Dorling Kindersley. 2004) ISBN 0273687921 Cumming T — Little e.

Websites www.cabinetoffice.gov.informationcommissioner.uk www.uk/e-government collated e-commerce material and research a business and economics service for learners and tutors Cabinet Office’s E-Government Unit www.bized.gov. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 215 . These resources should be used with caution. Websites often make reference to other internet information sources.aw-bc.uk Information Commissioner’s Office Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.com/laudon-traver www.ac.

216 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Learners will be required to produce a project report based on independent research into an area of professional business practice that interests them and will add to their professional development. The unit addresses a variety of research methodologies. and should be an exploration of a current major issue. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 217 .Unit 26: Learning hours: NQF Level 5: Research Project 60 BTEC Higher National — H2 Description of unit This unit is designed to introduce learners to the techniques and methods of research. The study should use both primary and secondary sources of information. skills and understanding that have been achieved in other units. The study undertaken should build on knowledge. Learners must ensure that their evidence relates to the sector they are studying. This unit is common to more than one Higher National qualification. Tutor approval should be sought before commencing study. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Prepare a research proposal relating to a specified area of business Conduct research using primary and secondary sources of information Carry out the research project into a specified area of business Present and evaluate the findings with regard to the initial proposal. including the opportunity to carry out interventionist or action research.

forecasting 4 Present and evaluate Presentation: eg formal written format. presentation of data eg bar/pie charts. diagrammatic or graphical figures Methodology: presentation eg ICT. visual aids. sequencing success. timetable and procedure. pure and applied research. time. specialist software. case study. manual/electronic methods. skills and knowledge to be gained. style Secondary: eg books. trends. editing. targets. research and development. strategy 2 Primary and secondary sources Primary: questionnaires — type. survey. bias. monitoring and revision Methodology: literature search eg library. suitability. internet. action research Hypothesis: definition. task dates. developmental. journals. scope and feasibility. milestones. verification of data. place. pace. sector data sources. presentation of data Quantitative data analysis: coding/values.Content 1 Research proposal Research methodologies: intervention. format. library search. research question(s). longitudinal. terminology. agreeing the process. ethical issues Action plan: rationale for research question or hypothesis. statistical tables. hypothesis. categorisation. delivery critique of the methods used in the study. non-intervention. interviews. terms of reference. duration. objectives. graphs. layout. distribution. relationships. focus. by viva voce or oral presentation. audio. critical analysis. time. validity and reliability Qualitative data analysis: interpreting transcripts. comparison of variables. review dates. use of computers. media 3 Research project Preparation: identifying ideas/topics/areas of investigation. monitoring/reviewing process. original research data gathered by the learner. literature search. action plan. discussion of evidence and findings 218 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . recommendations for the future. use of ICT. difficulties Criteria: purpose. selecting interviewees. coding techniques. trends. objectives. aims. recommendations eg using the findings. benefits. concepts and theories. areas for future research Evaluation: planning. internet.

• • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 219 . 2 Conduct research using primary and secondary sources of information Carry out the research project into a specified area of business • • • • • 3 • 4 Present and evaluate the findings with regard to the initial proposal. including primary and secondary research techniques analyse and interpret appropriate qualitative and quantitative data record findings in an accepted format present and summarise the findings using suitable methods evaluate the methodology used and critically analyse the findings propose recommendations based on the findings which identify and justify areas for future research.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Prepare a research proposal relating to a specified area of business • • • • identify a research question or hypothesis and justify choice justify the chosen methodology in terms of the research question prepare an action plan with target dates and methods for monitoring and updating devise a code of ethics for the conduct of the study undertake primary and secondary research relating to the proposal describe and justify the chosen methodology prepare for the research project and agree process and action plan with supervisor monitor and revise schedule when required collect and review data using appropriate methods.

with a view on the issues which impact most strongly upon it. Learners will need further guidance to support the presentation and evaluation of their work. Tutors will need to cover the theory underpinning formal research to enable learners to complete this unit satisfactorily. action planning. The study should show evidence of both primary and secondary research. To accomplish this. with correct referencing and bibliography details. This unit also links to the following Management NVQ units: • • • • A1: Manage your own resources A2: Manage your own resources and professional development A3: Develop your personal networks B2: Map the environment in which your organisation operates 220 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . their focus of interest and the anticipated outcomes. Tutor approval should be sought before beginning the study. The learner will need to demonstrate the ability to work independently. the proposal. The research project itself is dependent on the learner. and to provide evidence of an individual approach in the finished work. but the teaching of presentation skills should not be the focus of this area of work. It is important that learners understand the elements that make up formal research. There should also be an appreciation of historical events which impact most strongly on current structure and operations. including the different methodologies.Guidance Delivery Learners may have developed a range of investigative skills during the programme of study. It should look at the present day and the current culture and operation of the service. The unit should draw together a range of other areas of content within the programme of study to form a holistic piece of work that makes a positive contribution to commercial practice. the context of their area of learning. carrying out the research itself and presenting their findings. demonstrating a sound understanding of research methods and protocol. achievable and economically viable within the scope of the unit. Tutors should deliver an appropriate session to underpin this approach. The presentation of their research should follow formal presentation practice. Assessment Evidence for this unit should be generated through a written assignment or report. learners will need to establish relationships with commercial and industrial organisations in order to generate data that will lead them to such conclusions. It is essential for the tutor to monitor the development of individual research projects closely to ensure they are following the correct guidelines and working towards agreed objectives. Learners will require close supervision and organised tutor support in order to design a study which is realistic. Links This unit offers learners the opportunity to develop their interest in hospitality and links may be established with all other units in the qualification. but this unit formalises the research into a style similar to a thesis.

Resources Tutors will need to establish the availability of resources to support the independent study before allowing the learner to proceed with the proposal. 1998) ISBN 0761959750 Kane E et al — Doing Your Own Research: In the Field and on the Net (Marion Boyars. 2003) ISBN 0826467903 Lock D — Project Management (Gower. Learners will need access to ICT when analysing their findings and writing up their reports. 2001) ISBN 0714530433 Lashley C and Best W — 12 Steps to Study Success (Thomson Learning. 2004) ISBN 0199264465 Coghlan D and Brannick T — Doing Action Research in Your Own Organization (Sage. Support materials Books Bell J — Doing Your Research Project (Open University Press. Where learners are engaged in primary research. 2005) ISBN 0335215041 Bernard H R — Social Research Methods: Qualitative and Quantitative Approaches (Sage. Second Edition (RoutledgeFalmer. 1999) ISBN 0761953531 Bryman A — Social Research Methods (Oxford University Press.• • • • • • B9: Develop the culture of your organisation E4: Promote the use of technology within your organisation F1: Manage projects. 1998) ISBN 0335198066 Field A — Discovering Statistics using SPSS for Windows: Advanced Techniques for Beginners (Sage. 2002) ISBN 0205374077 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 221 . 2001) ISBN 0415219949 Neuman W L — Social Research Methods: Qualitative and Quantitative Approaches (Allyn and Bacon. 2000) ISBN 0761957553 Hart C — Doing a Literature Review: Releasing the Social Science Research Imagination (Sage. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP17: Self Development and Personal Skills OP18: Management Studies OP37: The Hospitality Industry. 2004) ISBN 1412902460 Denscombe M — The Good Research Guide: For Small-Scale Social Research Projects (Open University Press. 2003) ISBN 056608578X McNiff J — Action Research: Principles and Practice. Learners will need access to ICT and to appropriate commercial organisations. the tutor must check that access has been negotiated and that ethical research procedures are being followed. 2000) ISBN 076191403X Black T R — Quantitative Research Design for the Social Sciences (Sage.

2002) ISBN 0273658042 Seale C (editor) — Social Research Methods: A Reader (Routledge. Lewis P and Thornhill A — Research Methods for Business Students (FT Prentice Hall.com) Hotel and Restaurant Magazine (Quantum) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) 222 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .getfreemag. 2003) ISBN 0415300835 Veal A J — Research Methods for Leisure and Tourism: A Practical Guide (FT Prentice Hall. 2005) ISBN 0273682008 Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.Saunders M N K.

Learners will also examine a range of ethical issues relating to the customer and to business operations. This unit will give learners an introduction to these principles by involving them in practical activities. staffing. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 223 . hygiene and safety. quality issues.Unit 27: Learning hours: NQF Level 5: Cellar and Bar Operations 60 BTEC Higher National — H2 Description of unit This unit is designed to give learners an overall understanding of cellar and drink management which is fundamental to the licensed retail trade. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Review cellar management techniques Review bar management techniques Investigate the application of technology Deal with ethical issues. Learners will review contemporary cellar and bar management techniques. including operational aspects. They will also explore developments in technology and the benefits they provide.

recent and future developments.Content 1 Cellar management techniques Cellar operations: size of operation. market needs. future developments Benefits: efficiency gains. consumption analysis. drugs. storage of wet and dry stock and cleaning materials. kinetic handling. drink dispensing methods. Electronic Point of Sale (EPOS). environmental health. local authorities. changing keg/cask barrels and CO2 cylinders. glass identification. cellar maintenance. electronic entrance/exit systems. cleaning Staff issues: productivity. customs and excise. cost of stock losses. environmental procedures Product quality: standards. hygienic methods of working Safety: handling of caustic solutions. door security Relationships: licensing justices. cleaning materials. cellar management systems. improved customer care. staff rostering. trading standards. speed of service. temperature controls 2 Bar management techniques Bar operations: size of operation. prostitution. use of optics. Control of Substances Harmful to Health (COSHH). pilferage. customer relations. violence. under-age drinking. cashless-payment system. maintenance and cleaning of dispensing equipment for a range of draft products. trends Methods: bottling-up-and-down. stock and cash control Safety and hygiene: handling. safe use of CO2. training 3 Application of technology Developments: hardware and software. enhancement to or loss of reputation 224 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . preparing cask ales. stock rotation. safe delivery methods Hygiene: hygienic storage of a range of wet and dry stocks. MIS. swipe cards. Hazard Analysis Critical Control Point (HACCP). police Business implications: theft. consistency. dispense monitoring systems 4 Ethical issues Issues: drunks. stock control Security systems: closed circuit television (CCTV).

2 Review bar management techniques • • • • 3 Investigate the application of technology • • 4 Deal with ethical issues.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Review cellar management techniques • • • • • assess the best methods of dealing with dangerous and heavy loads review relevant environmental health procedures demonstrate the use of a range of cellar equipment assess the effectiveness of different control systems establish criteria for ensuring consistent product quality devise and present a training session demonstrate the use of a range of bar equipment demonstrate application of safe and hygienic methods of working review and evaluate a range of control methods evaluate technological developments and their impacts and benefits suggest potential technological developments and their likely impact explain how a range of ethical issues could be applied when dealing with customers define key relationships of any licensee measure the business implications of stock losses. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 225 .

226 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Such continuous assessment should be supported by appropriate assignments. particularly in the light of the substantial changes to bar management and the potential for the future. Assessment Evidence of the outcomes should be mainly in the form of continuous assessment related to the learner’s practical and managerial skills within licensed retail outlets. role plays. trade fairs and exhibitions and associations with manufacturers and suppliers. Learners should understand the significant advances that technology has achieved in recent years and the contributions it can make to both cellar and bar operations. For both cellar and bar management techniques. Evidence generated through a work placement within licensed premises would be particularly applicable. Learners should develop their knowledge of historical development and their expectations for the future. These aspects also relate well to the content of technology and its applications. It is strongly recommended that when learners are delivering presentations. visits to commercial operations and presentations by visiting specialists will add currency and vocational relevance to delivery. environmental health and so on. The key issues of safety and hygiene in cellar management are best explored through visits to appropriate organisations. Learners need to be keenly aware of the impact on the operation’s reputation of good or bad handling of ethical issues. Learners also need to develop a sound understanding of ethical issues. This unit would be enhanced by a period of work placement in a licensed retail outlet. presentations and projects. either through links with suitable commercial operations or as part of a realistic working environment within a centre. as well as maintaining. These relate to customers and the public relations aspects of bars management. presentation software. Learners must be given the opportunity to practice the preparation and changing of kegs and cask barrels and CO2 cylinders. LCD projectors. Tutors should expose learners to the differences between large corporate operations and small privately owned premises. case studies. Case study materials can highlight problem issues that may not occur naturally. Discussion groups can explore initial ideas about cellar and bar management techniques. Cellar operations must by their nature be delivered in a practical environment. Tutors should again introduce issues based on the differences between large corporate operations and small privately-owned premises. Case studies will again highlight problem issues in a safe manner.Guidance Delivery This unit is essentially practical in nature and tutors should ensure that learners have access to an appropriate working environment. Lectures and discussion groups will expand the content of bar management techniques. they have access to the latest technological equipment eg laptop computers. as well as the operational issues of relationships with licensing justices. cleaning and operating dispense equipment. Tutors should seek to expose learners to the latest applications of technology through visits to commercial operations.

either through links with suitable commercial operations or as part of a realistic working environment within a centre. Centres must provide appropriate facilities for practical demonstrations. ethical and social requirements C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation D1: Develop productive working relationships with colleagues D2: Develop productive working relationships with colleagues and stakeholders D7: Provide learning opportunities for colleagues E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F7: Support customer service improvements F9: Build your organisation’s understanding of its market and customers F12: Improve organisational performance. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP33: Licensed Retail Management OP38: Statutory Regulations and Legal Requirements. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 227 . regulatory. This unit should also be closely linked with: Unit 4: Food and Beverage Operations Unit 37: Food Hygiene and the Environment. such as the capacity to prepare and change keg and cask barrels.Links This unit provides and can be linked successfully with other units in the licensed trade pathway: • • • • • • • • • • • • • • • • • • • • • • • Unit 13: On-Licensed Trade Management Unit 16: Sales Development and Merchandising Unit 28: Law for Licensed Premises Unit 29: Introduction to Brewing Science. clean and operate dispensing equipment. Resources The provision of an appropriate working environment is essential to the success of this unit. Access to commercial operations that are able to demonstrate the latest technology in action are also critically important. This unit also links to the following Management NVQ units: B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. maintain.

caterer. 1996) ISBN 075062812X Websites www.riph. Support materials Books Bruning T and Blyth D (editors) — The Publican’s Handbook (Kogan Press.uk www.org www.Learners will need access to a library with a variety of texts and journals associated with cellar and bar operations. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann.org. 2002) ISBN 0340847034 Waller K — Customer-Centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 1998) ISBN 0750632860 Flynn M.com www.org www.uk www. as well as access to the internet.org.org.bha-online.co. Websites often make reference to other internet information sources.wset.co. 2000) ISBN 0750646780 Lillicrap D — Food and Beverage Service (Hodder Arnold H&S. Ritchie C and Roberts A — Public House and Beverage Management: Key Principles (Butterworth-Heinemann.uk www.bbc. including nutritional.uk www.people1st.hospitalitynet. calorie and fat content values British Institute of Innkeeping British Hospitality Association Campaign for Real Ale Caterer and Hotelkeeper website Hotel and Catering International Management Association Hospitality Net People 1st (formerly Hospitality Training Foundation) Royal Institute of Public Health Wine and Spirit Education Trust Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. These resources should be used with caution.uk/food www. and the of use relevant software applications.camra.uk BBC website with online information.uk www. 2002) ISBN 0749438460 Davis B.bii.co.org.hcima. 228 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

as well as the legislative responsibilities of employers in relation to their staff.Unit 28: Learning hours: NQF Level 5: Law for Licensed Premises 60 BTEC Higher National — H2 Description of unit The aim of this unit is to allow learners to develop a practical understanding of the legislation relating to the management of licensed premises. Learners will focus on health and safety legislation and regulations and the duties and responsibilities of the licensee. Learners are not expected to have an in-depth knowledge of the legislation but they need to develop an understanding of the implications of the legislation on licensed premises from a management perspective. types of licensed premises. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 229 . and conduct and security issues relating to the management of licensed premises. Learners will examine the effects of licensing legislation. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the effects of licensing legislation Investigate consumer protection Review the implications of health. safety and hygiene legislation Examine the legislative responsibilities of employers in relation to staff. They will look at types of licences. including weights and measures. the procedures involved in applying for a licence. Learners will also investigate consumer protection. employer liability and issues relating to misleading information.

maternity. restaurants. fees Conduct of licensed premises: prevention of crime and disorder. safety and hygiene legislation Regulations: health and safety. registration of premises 4 Legislative responsibilities Employers’ responsibilities: appointment and contract. service charges and gratuities. application (new. public houses. protection of children from harm 2 Consumer protection Misleading information: advertisements. race. clubs (members. pay (deductions. termination of employment. spirits. leasehold. temperature controls. enforcement. manual handling operations. risk assessment. renewal). Control of Substances Hazardous to Health (COSHH) Duties and responsibilities: common law.Content 1 Licensing legislation Types of licensed premises: managed houses. music copyright Procedures: local authorities. rehabilitation of offenders. reporting of injuries/diseases and dangerous occurrences. wines. outside catering. labelling. disability. fire regulations Food safety and hygiene: food safety requirements and offences. product liability directive. holidays). equal pay. effect of European Union directives Weights and measures: beer and cider. night). events Types of licence: personal licence. electricity at work. accommodation). display of prices (food. alcoholic strengths. gaming permit. tenancies. trade descriptions Employer liability: sale of goods. negligence. display screen equipment. trade union membership. food labelling. supply of goods and services. sick. insurance. employees’ liability. retirement Discrimination: sex. consumer protection. food handling. defences. HM Customs & Excise 3 Health. first aid. freehold. prices. Hazard Analysis Critical Control Point (HACCP). public safety. premises licence. prevention of public nuisance. hotels. food hygiene regulations. noise at work. proprietary. payslips. current issues 230 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . drink. working hours. redundancy. employers’ liability.

2 Investigate consumer protection • • • 3 Review the implications of health.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the effects of licensing legislation • • • • categorise the different types of licensed premises explain the differences between a personal licence and a premises licence outline the procedures for licence applications devise a set of guidelines on the conduct of licensed premises for use by staff determine the consequences of providing consumers with misleading information assess the extent of employer liability in the protection of consumers develop a policy for ensuring that all aspects of weights and measures legislation are implemented summarise the key components of a range of regulations explain the duties and responsibilities associated with the management of licensed premises carry out a detailed risk assessment for one type of licensed premises review and evaluate the impact of food safety and hygiene legislation detail the responsibilities of employers in employing of staff identify the key aspects of discrimination legislation. • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 231 . safety and hygiene legislation • • • • 4 Examine the legislative responsibilities of employers in relation to staff.

Learners could also provide personal accounts from any work placements they may have experienced. Links This unit can be linked with the following units within the qualification: • • Unit 13: On-Licensed Trade Management Unit 16: Sales Development and Merchandising 232 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Guidance Delivery This unit suits being delivered through a blend of theory and practice. It is strongly recommended that when learners are delivering presentations. LCD projectors. this should have a specific focus on the licensed trade. Formal input will be required to support different aspects of the unit relating to consumer protection. Suitable case study materials will help provide examples of key issues. A certain amount of formal input will be required. Health and safety legislation is underpinned by the content from other units. Research and investigative work alone may not provide sufficient evidence to achieve the unit but can be linked with other forms of evidence to cover the outcomes and assessment criteria. Assessment Tutors should consider the nature of the unit when looking at types of evidence. together with visits to appropriate. for example. Tutors should ensure that this legislation is delivered in the context of the licensed trade. for example by relating to issues about working hours. a small privately-owned operation and a more unusual example such as a nightclub or an outside catering operation. Case studies. Again. A visiting speaker could deliver an overview of the role of HM Customs & Excise and the importance of weights and measures. would be a useful way of presenting a wide variety of information within a single assignment. The procedures for applying for a licence could be presented to the learners by a visiting specialist eg a licence holder. It is important for learners to understand certain aspects of legislation in the context of the licensed trade industry and to be able to translate this into practical scenarios. as well as adding currency by highlighting topical issues. Discussions in small groups will help to identify what learners already know about licensed premises legislation and also allow the exchange of ideas and information. including key legislation. they have access to the latest technological equipment eg laptop computers. contrasting premises. Case studies and other examples of legal cases can help to clarify issues relating to the legal responsibilities of employers for their staff. presentation software. for example a national chain of family pubs. Tutors must be aware of any changes to legislation (including European Union directives and guidelines) and ensure that learners are given up-to-date information. Other visiting speakers from local licensed premises could underpin the unit content relating to the conduct of licensed premises.

2001) ISBN 0471402729 Boella M and Pannett A — The Principles of Hospitality Law (Thomson Learning. particularly where problem areas or other contentious issues cannot be covered elsewhere. Tutors should develop a bank of up-to-date case study materials which highlight key issues. Resources Access to a range of licensed premises is important. As this unit underpins much of the Hospitality Management (Licensed Trade) pathway. as well as access to the internet. This unit also links to the following Management NVQ units: B2: Map the environment in which your organisation operates E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F10: Develop a customer focused organisation. Learners will need access to a library with a variety of texts and journals associated with the licensed trade. together with support from visiting speakers. and the use of relevant software applications. who will add currency and vocational relevance to the unit. there are links with units in that pathway. for example: • • • • • • • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 7: Industry Experience Unit 14: People Management Unit 15: Marketing Unit 19: Facilities Management. Support materials Books Barth S and Hayes D — Hospitality Law: Managing Legal Issues in the Hospitality Industry (Wiley.• • Unit 27: Cellar and Bar Operations Unit 29: Introduction to Brewing Science. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP06: Managing Food Hygiene OP08: Managing Food and Beverage Services OP11: Managing Hospitality Operations OP15: Human Resources Management OP33: Licensed Retail Management OP38: Statutory Regulations and Legal Requirements. 2000) ISBN 0826452736 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 233 . 2001) ISBN 047134849X Barth S et al — Restaurant Law Basics (Wiley.

org www.camra.uk www.people1st.org www.co.bii. 2000) ISBN 0750646780 Kolvin R — Licensed Premises: Law and Practice (Tottel.rsph.com www. 1996) ISBN 075062812X Further reading Catering. 234 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .uk www. Ritchie C and Roberts A — Public House and Beverage Management: Key Principles (Butterworth-Heinneman.uk British Hospitality Association British Institute of Innkeeping Campaign for Real Ale Caterer and Hotelkeeper website Chartered Institute of Environmental Health Food Standards Agency Hotel and Catering International Management Association Hospitality Net People 1st (formerly Hospitality Training Foundation) Royal Institute of Public Health Royal Society for the Promotion of Health Wine and Spirit Education Trust Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.caterer.uk www.uk www. Health and Safety. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann. 1998) ISBN 0750632860 Flynn M.org.hospitalitynet.co.org www. 1996) ISBN 0340630787 Waller K — Customer-Centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. Websites often make reference to other internet information sources.Davis B.food.hcima. 1995) ISBN 0110532279 Websites www.uk www. Food Safety (Croner Publications) Croner’s Licensed Trade Management (Croner Publications) Food Safety (General Food Hygiene) Regulations 1995 (Stationery Office Books.uk www. These resources should be used with caution.riph.bha-online.wset.cieh. 2005) ISBN 1845920236 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold.org.gov.org.org. 1994) ISBN 0340595124 Peters R — Essential Law for Catering Students (Hodder Arnold.org www.

It has been designed in such a way as to allow flexibility of delivery. the learner has a working knowledge of the basic concepts of biological processes as defined in Unit 38: Nutrition and Diet. prior to undertaking this unit. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 235 . fermentation technology or the licensed trade sector. It will support and reinforce the knowledge and appreciation of fermentation systems which will be vital to a proposed career in either brewing. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 5 Investigate fermentation systems Examine the biochemistry of malting and mashing Explore the biochemical conversions in the copper Examine yeast physiology and microbiology Identify fermentation and associated quality control systems. through a practical environment. It is assumed that. It also allows the learner to apply this knowledge.Unit 29: Learning hours: NQF Level 5: Introduction to Brewing Science 60 BTEC Higher National — H2 Description of unit This unit has been designed to introduce the biochemical and biophysical aspects of brewing technology.

methods of controlling a fermentation (tops and bottoms). characteristic properties of each variety. development of colour Mashing process: the ionic balance of the liquor (Burtonization). dynamics of anaerobic respiration/fermentation. sterilisation of the wort. the role of exoenzymes. melanoidin formation. saccaromyces uvarum. the importance of aeration to the fermentation process 236 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . hop additions to brews (biochemistry of action). aroma) Hop biochemistry: the ratio of α and β-acids. polyphenols and some lipids. oxidative conversions to humulones and hulupones. yeast metabolism of micro-nutrients and their effect on product quality. water evaporation and subsequent wort concentration. enhancement of colour (caramelization. precipitation of proteins. production of hop-derived flavours and aromas. factors affecting extraction and enzymatic conversion in the grist. reduction of surface tension Practical control: timescales involved in boiling and the stage points of hop introduction 4 Yeast physiology and microbiology Yeast physiology: saccharomyces cerevisiae. importance of temperature and time controls. saccaromyces carlsbergensis. hop quality (appearance. the distillation of volatile materials.Content 1 Fermentation systems Microbial groupings: microbial range and form Unicellular fungi: importance to the fermentation process especially saccharomyces sp History of fermentation advances: metabolic pathways of respiration. cell-permeability and physiological state. control of N2-content. economic role Yeast chemistry: yeast metabolism of macro-nutrients and the effect of these metabolites on the fermentation product. oxidation of tannins). the role of recombinant DNA technology in future yeast research. selection of yeast strains and their properties. principal steps in the brewing process 2 Biochemistry of malting and mashing Barley physiology: choice of cereal. differences between top-fermenting and bottom-fermenting strains. biochemical changes affected by the malting process Wort composition: biochemical/biophysical conversions Malting process: the enhancement of diastatic power. further precipitation of Ca(PO4)2 (and its effect on pH). the effect of seed content on hop property and the principle contributors to aroma The copper: inactivation of enzymes. monitoring ‘run-off’ from the mash tun for turbidity and specific gravity 3 Biochemical conversions Hop variety: varieties of hops available (including brief histories and geographical location). feel.

temperature. specific and original gravities. fermentation vessel (size and geometry) Beer flavour biochemistry: specific beer flavourants such as CO2. glycerol. factors affecting the flavours of ‘regionality’. viability/vitality. aldehydes. ethanol. esters. OG. beer styles and types BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 237 . organic acids. adjuncts and trub). blind tasting philosophy. determining when a fermentation has ‘run its course’ (end point determinants). effect that fluctuation of temperature control will have on yeast physiology and end product quality. ketones. S2-compounds Industrial quality control: the industry practices of product evaluation. fusel oils. strain purity/contamination). wort composition (dissolved O2 concentration. temperature.5 Quality control systems Physical control systems: parameters instrumental in determining pitching rate. the relationships between hydrometer readings. remedial measures to correct fermentation deviance Physiology of human sensory perception: biology of human senses Beer flavour influences: key contributing agents to beer flavour ie yeast (pitching rate.

2 Examine the biochemistry of malting and mashing • • • 3 Explore the biochemical conversions in the copper • • • 4 Examine yeast physiology and microbiology • • • 5 Identify fermentation and associated quality control systems.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate fermentation systems • • • review microbial range and form review and evaluate the basic biological concepts of fermentation design identify the principal steps of the brewing process explain the role of barley in the malting process highlighting the biochemical changes to the barley distinguish between the biochemical processes involved in the malting and mashing processes apply the practical controls and monitoring systems needed to ensure uniformity of clarified wort ‘run-off’ at least three times categorise the variety of hops available. listing historical aspects and identifying geographical locations describe the biochemical conversions that take place during the boiling and hopping process evaluate the practical systems used to maximise flavour and colour profiles and ensure uniformity of the end product analyse the physiological and economic role played by yeasts in fermentation systems describe the biochemical conversions affected by yeasts during a fermentation and evaluate how these conversions can be controlled by environmental ‘adjustment’ discuss the present and suggest the future roles played by industry in the development of more active fermentation strains describe and apply the main concepts of regulatory control of a fermentation use relevant data sources to identify SG and predict a brew’s final OG and apply these at least twice in a practical fermentation environment discuss and analyse the contributory factors that determine beer flavour carry out practical quality analyses of different beer types and account for regional characteristics of similar brews on at least two occasions appraise the role of blind tasting and quality control systems used by the industry. • • • • • 238 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

LCD projectors. and the use of relevant software applications. Links This unit can be linked with the following units within the qualification: • • • • • • • Unit 13: On-Licensed Trade Management Unit 16: Sales Development and Merchandising Unit 27: Cellar and Bar Operations Unit 28: Law for Licensed Premises.Guidance Delivery A combination of key lectures supported by seminars. Assessment Evidence of outcomes may be in the form of individual or group assignments centred around primary research bases. food sensory facilities (for flavour evaluations and blind tastings) and the use of a micro-brewery facility. they have access to the latest technological equipment eg laptop computers. presentation software. tutorials and workshop sessions is recommended. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 239 . investigative reports and individual or group seminar presentations. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP33: Licensed Retail Management OP38: Statutory Regulations and Legal Requirements. With a unit of this nature. The use of a micro-brewery facility (or equivalent) would enable the practical competencies of the unit to be assessed. all of which should show the learner’s ability to solve problems or produce sustainable theorems. Resources Learners will need access to laboratory facilities. Laboratory-based exercises should be incorporated when necessary (eg fermentations). Learners will need access to a library with a variety of texts and journals associated with brewing science as well as access to the internet. an ability to demonstrate practically based competencies is essential and therefore the need for a substantial practically assessed component to the unit is expected to reflect this need. It is strongly recommended that when learners are delivering presentations. This unit also links to the following Management NVQ unit: A2: Manage your own resources and professional development. Site visits and guest speakers from industry will greatly enhance delivery.

1999) ISBN 0937381748 Hough J S.co.com www. 2002) ISBN 0834216841 Websites www.siba.camra.com www. Hough J S and Briggs D E — Malting and Brewing Science: Hopped Wort and Beer — Volume 2 (Kluwer Academic/Plenum.breweryhistory.brewingservices.uk www.org.org.darwinbrewery. Briggs D E.co.co. 240 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . installation and consultancy company US-based archive of articles from the now defunct Brewing Techniques technical magazine Campaign for Real Ale Darwin Brewery in Sunderland Institute of Brewing and Distilling (formerly Institute and Guild of Brewing) Murphy & Son — suppliers of processing aids and additives to the brewing industry Society of Independent Brewers — professional body representing the small brewery industry www.murphyandson. These resources should be used with caution.uk www. 2001) ISBN 0632054751 Fix G J — Principles of Brewing Science: A Study of Serious Brewing Issues (Brewers.uk Brewery History Society Brewing Services website — brewery development.ibd. 2005) ISBN 140511908X Stevens R.Support materials Books Boulton C and Quain D — Brewing Fermentation and Yeast Biotechnology (Blackwell Science. Young T W.brewingtechniques. Websites often make reference to other internet information sources.uk Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 1981) ISBN 0412165805 Priest F G and Campbell I (editors) — Brewing Microbiology (Kluwer AcademicPlenum.com www. 2002) ISBN 0306472880 Protz R — The Organic Beer Guide (Carlton. Young T W and Stevens R — Malting and Brewing Science: Malt and Sweet Wort — Volume 1 (Kluwer Academic/Plenum. 2002) ISBN 1842225758 Smart K A (editor) — Brewing Yeast Fermentation Performance (Blackwell.uk www.

Learners will have the opportunity to develop the application of management skills involved in the development of products and services as well as research and evaluation of current innovations. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 5 Evaluate the application of current food hygiene legislation and regulations Assess and interpret consumer awareness and expectations of product Plan and develop an innovative and creative range of menus. artistic and innovative approach to this important aspect of the hospitality industry. development and analysis of menus. recipes and service styles Explore the application of design principles within a food service environment Initiate and apply a costs and quality control process. much of them achieved through the contribution made by the media in publicising the innovations of popular and notable chefs. products and services that will continue to meet consumers’ needs and expectations. Changes in consumers’ knowledge and expectations of food and drink. products and services.Unit 30: Learning hours: NQF Level 5: Menu Planning and Product Development 60 BTEC Higher National — H2 Description of unit This unit brings together three interdependent and rapidly developing aspects of food and beverage operations. The unit will provide opportunities for investigation. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 241 . as well as enabling learners to demonstrate a creative. have focused the need to develop menus.

call order. types of menu. background sound. feasibility studies. predicting demand. food hygiene regulations. colour. timing 4 Design principles Menu presentation: language. staff capabilities. recipes and service styles Menu development: principles of menu planning. decision-making. creativity. pictures. spending power 3 Menus. service styles to meet demand 242 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . the meal experience. table. stock control. interpreting data. expectations. counter. maintenance schedules. purchasing. cleaning schedules. temperature. mirrors. appropriate commodities. music. field testing.Content 1 Food hygiene legislation and regulations Legislation and regulations: food safety act. fashions. consistency and standardisation. theme relationships. ‘white space’. theme reflection Ambience: creativity. size. due dilligence. management and operational responsibilities. menu balance. cookery styles. batch cookery. recording and monitoring documentation 2 Consumer awareness and expectations Awareness and expectations: trends. contemporary materials 5 Costs and quality control Costs control: principles of costing. hygiene audits. consistency of product. service staff uniforms or dress code. fashions. colour. cultural. addressing consumer needs and expectations. waste/loss control Quality control: critical control points. training. competitive awareness. portion control. menu terminology Implications: compliance. consumer expectations. combination of fresh and prepared foods. customer profiles. tray. methods eg fresh commodities. use of glass. seasonal factors Recipe development: creativity. food presentation. timing Service development: variations to standard service methods eg silver. themes Menu compilation: eg taste. selection of furniture. nutritional composition. cook-chill/freeze. portion size. prepared foods. appearance. wood. equipment selection and improvisation. commodity planning. texture. fads and trends. decoration. spending power. ethnic and social influences. buffet. healthy or dietary needs. lighting. design styles. terminology. religious.

recipes and service styles • • • 4 Explore the application of design principles within a food service environment • • 5 Initiate and apply a costs and quality control process. • 2 Assess and interpret consumer awareness and expectations of product • • • 3 Plan and develop an innovative and creative range of menus. recipes and service styles. recipe and service developments analyse and apply a range of cost controls to support menu. recipe and service development evaluate a range of quality controls appropriate to the development of menus. recording and monitoring documentation that will ensure compliance with relevant food hygiene legislation and regulations assess consumer awareness and expectations relating to a range of menus. recipes and service styles interpret and present data gathered from consumers explain how interpretation of data will support and inform decision-making apply principles of menu planning to compile an innovative and creative menu develop.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Evaluate the application of current food hygiene legislation and regulations • assess the implications of current food hygiene legislation and regulations to a commercial food development environment prepare appropriate working. • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 243 . recipes and consumer expectations develop and present a menu design to reflect the menu compilation and recipe development assess and apply the development of the ambience of the environment to support menu. prepare and produce a range of recipes that reflect consumer awareness and expectations develop a style of service appropriate to the menu.

This should be achieved by relating it to application in other units. seeking new ways of presenting and enhancing menu information. investigation and practical application. Discussion groups can open up the development of the unit.Guidance Delivery This unit should be delivered through a combination of theory. 244 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . It is important to free learners of conventional constraints. especially in the creation of menus. which can be developed in conjunction with Unit 33: Contemporary Gastronomy. LCD projectors. It is important for learners to understand that creativity serves no purpose if there is no consumer demand. creativity and innovation should then be applied. as would a presentation by a visiting speaker. It is essential before embarking on the main focus of the unit to establish the parameters of food hygiene and safety. It is important for learners to understand the importance of food hygiene and safety throughout their work and particularly in this unit. Recording and monitoring documentation to ensure compliance with food hygiene and safety legislation and regulations must be prepared and applied during learners’ practical work. Assessment Evidence for this unit should combine formal reports or presentations with practical evidence. recipe and service development that includes discarded ideas as well as successful ones. such as Unit 31: Planning and Managing Food Production or Unit 34: World Cuisine. Visits to commercial operations that reflect the principles of this unit would be a useful contribution to delivery. presentation software. presentations can be made to explore and expand proposals. Visits to commercial operations and hospitality exhibitions can also add currency and vocational relevance to the development of design principles. Thought-showers can support the creative and innovative approach that should be reflected throughout this unit. Learners should approach consumers through a variety of contexts in order to develop their knowledge of consumer awareness and expectations. including tastings and feedback from consumers. Creativity and innovation should again be encouraged. Again. This can usefully be linked to Unit 15: Marketing. it is important for learners to understand that the creativity and innovation they have demonstrated during the unit must be accounted for through costs and quality control. the product of which can be used to develop the thinking and development work relating to menus. Finally. Learners must have a sound understanding of the principles of menu compilation. Learners should develop a portfolio of work relating to menu. Case study materials for this and other aspects of this unit will offer useful support for delivery. research. It is strongly recommended that when learners are delivering presentations. these aspects can be delivered in conjunction with other units. to ensure that they properly support delivery of the unit. This can then lead to investigation and research into consumer awareness and expectations. Once this has been achieved. particularly when considering the ambience of the environment. recipes and service. However. it is important to choose such operations or speakers with care. they have access to the latest technological equipment eg laptop computers. provided that this is used to develop the consumer needs and expectations identified earlier. The same principle applies to learners’ approaches to recipe and food service developments. During the development stages. but it is the particular aspects of development work that must be considered. This is a more difficult aspect to deliver and needs the support of experiential learning.

Quality control documentation should also be included showing what aspects have been considered and applied. regulatory. including peers. ethical and social requirements B11: Promote diversity in your area of responsibility B12: Promote diversity in your organisation C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation E1: Manage a budget E2: Manage finance for your area of responsibility E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F1: Manage projects F2: Manage a programme of complementary projects F4: Develop and review a framework for marketing BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 245 .Practical work involving the preparation and cooking of recipes should include feedback from a range of participants. These could include costings sheets. its design as presented to the customer and the service that is used to deliver the food to the customer. Learners must also include evidence of costing methods applied to control the development. tutors and consumers. This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. This should also take account of the menu that has been compiled. Links This unit can be linked with the following units within the qualification: • • • • • • • • • • • • • • • • • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 7: Industry Experience Unit 15: Marketing Unit 33: Contemporary Gastronomy (double unit) Unit 34: World Cuisine Unit 35: Creative Patisserie (double unit) Unit 36: Catering Technology Unit 37: Food Hygiene and the Environment Unit 38: Nutrition and Diet. analysis of staffing needs or selection of commodities.

It is essential for learners to read the trade press and up-to-date journals regularly in order to follow current developments within the industry. as well as a range of investigative and research opportunities. including use of the internet. It would also be useful if this area utilised a food and beverage ICT system. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP04: Food and Beverage Skills and Knowledge OP42: Food and Society. 1996) ISBN 0520200780 Foulkes C (editor) — Larousse Encyclopaedia of Wine (Larousse Kingfisher Chambers. such as contact with consumers when investigating consumer awareness and expectations. 2001) ISBN 2035850134 Gillespie C and Cousins J — European Gastronomy into the 21st Century (ButterworthHeinemann. Foskett D and Gillespie C — Food and Beverage Management (Longman. Kinton R and Foskett D — Practical Cookery (Hodder & Stoughton. Experience of industrial developmental techniques through some form of work experience will be a distinct advantage. Support materials Books Bode W K H — European Gastronomy: The Story of Man’s Food and Eating Customs (Hodder & Stoughton. Access will also be needed to commercial environments to support the experiential aspects of delivery. 1997) ISBN 0471136980 246 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .• • • • • • F8: Work with others to improve customer service F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation F12: Improve organisational performance. Design and Construction: A Survival Manual for Owners. 2004) ISBN 0340811471 Cousins J. A range of appropriate case study materials and development materials from commercial organisations would be useful. 1998) ISBN 0750632860 Fine G A — Kitchens: The Culture of Restaurant Work (University of California Press. Learners must also have access to library and research facilities. The learning for this unit will require access to appropriate centre facilities including industrial-standard food preparation and service environments. Operators and Developers (John Wiley & Sons. 2001) ISBN 0750652675 Katz J B — Restaurant Planning. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann. Tutors should also integrate some practical ‘laboratory’ work to support recipe development. 2002) ISBN 0582452716 Davis B. Resources Tutors should have technical qualifications and experience of working in food preparation and service operations. 1996) ISBN 0470235721 Ceserani V.

org www.acfws.bbc.co. 2002) ISBN 0340847034 Manask A and Schechter M E — The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants. Hayes D K and Dopson L R — Food and Beverage Cost Control (John Wiley & Sons.com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) Websites www. 2004) ISBN 0471477869 Morrison P. 1995) ISBN 0110532279 Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hotel and Restaurant Magazine (Quantum) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. 1996) ISBN 0415144167 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 2003) ISBN 0340850418 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S. Clubs and Bars: Planning.getfreemag. 1996) ISBN 075062812X Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Food Safety (General Food Hygiene) Regulations 1995 (HMSO.com www. 1996) ISBN 0415133823 Unwin T — Wine and the Vine: A Historical Geography of Viticulture and the Wine Trade (Routledge. 1994) ISBN 0340595124 Lawson F — Restaurants. 2001) ISBN 0471396885 Miller J E. Design and Investment in Food Service Facilities (Architectural Press. Catering and Special Events (John Wiley & Sons.bda. 1996) ISBN 0340630787 Telfer E — Food for Thought: Philosophy and Food (Routledge.uk/food www. Ceserani V and Foskett D — The Theory of Catering (Hodder Arnold H&S. 1995) ISBN 0750620765 Lillicrap D — Food and Beverage Service (Hodder Arnold H&S. Ruys H and Morrison B — Cost Management for Profitable Food and Beverage Operations (Hopitality Press.askachef.uk.com Academy of Food and Wine Service Ask a Chef BBC Food pages British Dietetic Association BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 247 .Kinton R. 1998) ISBN 1862504776 Peters R — Essential Law for Catering Students (Hodder Arnold H&S.

org www.caterer.hcima.uk www.foodserviceworld.org.bha-online.gov.winespectator.ranw.webtender.com www.com www.org.uk www.co.com Adams Beverage Group — an information source for the beverage alcohol industry British Hospitality Association British Institute of Innkeeping Caterer and Hotelkeeper website Dine Online — independent reviews European Catering Association (Great Britain) eHotelier website — one-stop website for hoteliers Foodservice Consultants Society International Foodservice World Food Standards Agency University of Reading’s food law website Restaurants and Institutions magazine Hotel and Catering International Management Association Hospitality Net International Hotel and Restaurant Association Into Wine website — covering various aspects of wine British Nutrition Foundation People 1st (formerly Hospitality Training Foundation) Food & Beverage Manager Webtender — an online bartender Wine.bii.ac.net www.food.ih-ra.foodlaw.uk www.com www.org www.hospitalitynet.uk www.intowine.rdg.com www.com www.uk www.com www. 248 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .org www. These resources should be used with caution.www.co.beveragenet.uk www.com Wine Spectator online Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources.org.com/rimag www.com www.wine.fcsi.co.dine-online.com www.ehotelier.ecagb.foodservice411.uk www.uk www.people1st.nutrition.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 249 . The unit will enable learners to experience the principles and concepts of food production management. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Compare and contrast different systems and equipment used for volume food production in different contexts Analyse and critically assess purchasing management for materials.Unit 31: Learning hours: NQF Level 5: Planning and Managing Food Production 60 BTEC Higher National — H2 Description of unit This unit is designed to plan for the needs of quality food production management applicable in all hospitality operations. constructive and evaluative management skills across a range of settings and situations. which they can apply in business. commodities and equipment Produce and critically assess food production plans Investigate food quality control processes and policies for volume food production. New technology will interface with this unit. Learners will develop the necessary tools to allow them to apply objective.

colour. silver. monitoring and recording systems and documentation 250 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . contingency arrangements Materials. monitoring. vendor ratings. technology applications. sous-vide. equipment specifications. futuristic. discounts. modern. reporting procedures Equipment: specialist. imaginative. customised. specifications and methods. financial. legislation. conference and banqueting 2 Purchasing management Supplier: contract. budgets. multi-portioned. communications. organisational policy Strategies: information sources. purchasing specification. flavour Portion control systems: eg preparation. service and point-of-sale applications. effectiveness Implications: costs. planning meetings Methodology: production schedules and methods. ergonomics. family. risk assessment (HASAWA). monitoring and recording. plated. technology applications. batch. individual. cook-to-order. technology applications Policies: hazard analysis (HACCP). centralised. design. cleaning programmes. production issues.Content 1 Systems and equipment Systems: manufacturing. compliance. implications for organisation Factors influencing choice: eg capacity. quality. work flow. yields. volume. events catering. operational/management requirements. assured safe catering (ASC). maintenance and ‘down time’ Contexts: eg contract catering. communication systems. visual aids. multi-portion. quality assurance. nutritional aspects 4 Food quality control processes and policies Processes: receipt. pre-prepared. distribution/transportation. internal/external contacts. individual. yield analysis. economics. preparation. content specification. production. commodities and equipment: branded/non-labelled. product specification. traditional. delivery 3 Food production plans Plans: staffing levels and abilities. availability. cook-chill/freeze. recording Presentation: eg traditional. resource issues eg physical. creative. technology applications. technology applications. storage. consistency and standardisation of product. reliability. in relation to food safety acts and Food Standards Agency. texture. estimates. tools and equipment. nutritional. transportation and delivery. organisational policy. integration.

• • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 251 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Compare and contrast different systems and equipment used for volume food production in different contexts • • compare and contrast systems of volume food production in different contexts identify and critically evaluate types and specifications of a range of volume food production equipment analyse the implications for the organisation of choosing different types of supplier explain the factors associated with supplier selection evaluate the considerations to be made and the decision-making strategy when selecting materials/commodities analyse the strategies that support the development of a production schedule evaluate the resources and methodologies needed to support the development of a production schedule prepare a production schedule for a defined event evaluate the effectiveness of a range of portion control systems identify and evaluate the process required to maintain a quality assured food production process compare and contrast a range of food quality control policies currently used by commercial organisations produce appropriate documentation consistent with current operational quality standards. commodities and equipment • • • 3 Produce and critically assess food production plans • • • • 4 Investigate food quality control processes and policies for volume food production. 2 Analyse and critically assess purchasing management for materials.

presentation software. Learners also need to experience a range of purchasing management functions and the factors that influence the purchasing manager’s choice. practical production sessions. learners could present a written assignment or a formal report. Food production plans could be applied through other units. they have access to the latest technological equipment eg laptop computers. LCD projectors. Food quality control processes and policies. but evidence must be focused on the plan itself and whether this could effectively be put into operation. Visiting speakers can usefully extend the range of operations covered by visits. team/group discussions and through the presentation of their findings. products and specifications from providers of purchasing management systems will be a valuable resource to underpin the range of different applications. Visits to commercial operations will provide a useful opening to the units. supported by case studies. supported by formal input and development of associated theory. 252 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Learners should be exposed to as wide a coverage as possible. particularly to highlight key problems that should not occur within a commercial operation. but learners should adopt an integrative approach to their work. Tutors should adopt a similar approach to the delivery of topics relating to food quality control processes and policies. case study materials will offer useful support. events provision. Materials. as well as their application. Case studies can highlight issues reflecting the impact of poor or non-existent portion control on a commercial operation. Alternatively. exposing learners to a range of different food production systems and equipment in a range of contexts. hospital or airline catering. such as conference and banqueting operations. This is above the level of speciality evening work popular at National Certificate and Diploma levels and should explore a wider range of issues. Learners need to understand the management perspective they are being asked to consider.Guidance Delivery The learning approach for this unit should be based on a combination of practical work and experiential learning. supported by materials from appropriate suppliers of portion control systems and equipment. Assessment Learners will have the opportunity to develop evidence through initial research. Case study material will help to establish the nature of this aspect of management for learners. Experience of commercial operations through some form of work experience will be a distinct advantage. Again. together with portion control systems. or contract catering in its varied forms. Tutors should be clear about what is required of the report format if this is chosen. This could be as a presentation to a group It is strongly recommended that when learners are delivering presentations. A visiting speaker will provide a sound basis for learning in this area. Particular attention should be given to operations involved in volume production. The practical application of portion control systems and their impact on the operation of a food production area can be delivered through discussion groups. can be reflected in the plan or considered separately. Learners also need to examine the management functions of food production planning. The creation of such processes and policies is an important issue.

Case study materials can be used to highlight key issues that may not occur naturally in commercial environments. Resources Tutors should be technically qualified and have up-to-date knowledge of modern food production operations and centres should have access to industrial standard food preparation and production areas. Centres should also ensure that they can involve visiting speakers where appropriate. This unit also links to the following Management NVQ units: B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 253 . This unit also links with the following block of the HCIMA Corpus of Knowledge: OP07: Managing Food Production Operations. The learning for this unit also relies upon support by laboratory-based learning environments. procedures and policies. It is essential for learners to read the trade press and up-to-date journals regularly in order to follow current developments within the industry. Access to a broad range of food production operations in the commercial field is important to provide a wide exposure to different systems. Learners must also have access to library and research facilities. ethical and social requirements E1: Manage a budget E2: Manage finance for your area of responsibility E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F12: Improve organisational performance. regulatory. including use of the internet.Links This unit is linked to: • • • • • • • • • • • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 7: Industry Experience Unit 32: Planning and Managing Food and Beverage Service Unit 33: Contemporary Gastronomy (double unit) Unit 34: World Cuisine Unit 35: Creative Patisserie (double unit) Unit 36: Catering Technology Unit 37: Food Hygiene and the Environment Unit 38: Nutrition and Diet.

2001) ISBN 0471396885 Miller J E. 2001) ISBN 0750652675 Kinton R. 2002) ISBN 0582452716 Davis B. Kinton R and Foskett D — Practical Cookery (Hodder & Stoughton. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann. 1996) ISBN 0520200780 Gillespie C and Cousins J — European Gastronomy into the 21st Century (ButterworthHeinemann. 2000) ISBN 075064480X Further reading Caterer and Hotelkeeper (Reed Business Information) Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Food Safety (General Food Hygiene) Regulations 1995 (HMSO. Catering and Special Events (John Wiley & Sons. Ruys H and Morrison B — Cost Management for Profitable Food and Beverage Operations (Hopitality Press. Ceserani V and Foskett D — The Theory of Catering (Hodder Arnold H&S. Foskett D and Gillespie C — Food and Beverage Management (Longman. 1994) ISBN 0340595124 Lillicrap D — Food and Beverage Service (Hodder Arnold H&S. 2002) ISBN 0471397032 Fine G A — Kitchens: The Culture of Restaurant Work (University of California Press. 2004) ISBN 0340811471 Cousins J. 2002) ISBN 0340847034 Manask A and Schechter M E — The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants.Support materials Books Bode W K H — European Gastronomy: The Story of Man’s Food and Eating Customs (Hodder & Stoughton. 1998) ISBN 1862504776 Peters R — Essential Law for Catering Students (Hodder Arnold H&S. 1996) ISBN 0340630787 Telfer E — Food for Thought: Philosophy and Food (Routledge. 2004) ISBN 0471477869 Morrison P. Beverage and Labor Cost Controls (John Wiley & Sons. 1996) ISBN 0415133823 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 2003) ISBN 0340850418 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S. 1996) ISBN 075062812X Wood R — Strategic Questions in Food and Beverage Management (Butterworth-Heinemann. 1996) ISBN 0470235721 Ceserani V. 1998) ISBN 0750632860 Dittmer P R and Griffin G G — Principles of Food. 1995) ISBN 0110532279 Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hotel and Restaurant Magazine (Quantum) 254 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Hayes D K and Dopson L R — Food and Beverage Cost Control (John Wiley & Sons.

uk/food www.beveragenet.com www.ehotelier.askachef.uk www.hospitalitynet.org www.com www.winespectator.bbc.intowine.com www.org.getfreemag.fcsi.dine-online.bda.uk www.nutrition.uk www.com www.ih-ra.ranw.org.bha-online.foodlaw.rdg.com www.uk www. These resources should be used with caution.co.hcima.com www.foodservice411.org www. Websites often make reference to other internet information sources.com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) Websites www.com Wine Spectator online Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.food.uk www.foodserviceworld.co.com Academy of Food and Wine Service Ask a Chef BBC Food pages British Dietetic Association Adams Beverage Group — an information source for the beverage alcohol industry British Hospitality Association British Institute of Innkeeping Caterer and Hotelkeeper website Dine Online — independent reviews European Catering Association (Great Britain) eHotelier website — one-stop website for hoteliers Foodservice Consultants Society International Foodservice World Food Standards Agency University of Reading’s food law website Restaurants and Institutions magazine Hotel and Catering International Management Association Hospitality Net International Hotel and Restaurant Association Into Wine website — covering various aspects of wine British Nutrition Foundation People 1st (formerly Hospitality Training Foundation) Food & Beverage Manager Webtender — an online bartender Wine.com www.acfws.uk.org www.bii.people1st.com/rimag www.co.org.org www.ecagb.gov.wine.caterer. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 255 .Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www.net www.uk www.com www.uk www.uk www.co.ac.com www.com www.webtender.

256 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Research and implement different food and beverage systems Investigate and apply control systems associated with food and beverage service Explore the implications of staff management and development for food and beverage service systems Review the importance of the customer in the provision of food and beverages.Unit 32: Learning hours: NQF Level 5: Planning and Managing Food and Beverage Service 60 BTEC Higher National — H2 Description of unit This unit is designed to enable learners to develop skills within the dynamic environment of food and beverage service systems. This development will occur through practical application and management activities. constructive evaluative judgements across a range of situations. Learners will develop the essential practical and management tools to allow them to make objective. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 257 .

security. payment controls Reservation systems: manual. responsibility for safety and safe environments 258 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . hazard analysis. financial. impact of legislation on food and beverage service systems 2 Control systems Stock and resources: purchasing. methods and techniques. conference and banqueting. family. appraisal eg individuals. levels of output. complaints. stocktaking. contract catering. wine. labelling. cutlery. off site Implications: eg skills gaps/shortages. furnishings. style and type. due diligence. food courts Systems: food service eg silver. cost/benefits analysis 4 Importance of the customer The meal experience: customers’ needs and expectations. styles of feedback Development: evaluating food and beverage training needs. restaurant. wine list. reconciliation. forecasting Resource implications: eg physical. service styles to meet demand 3 Staff management and development Management: job specifications. room. technology applications eg electronic point of sale (EPOS). human Operational tools: eg menu. work study. high-volume systems. relevance to type of outlet. events catering. task analysis. health and safety. glassware. computerised. electrical equipment. on/off the job. management information. table. incidents. billing function eg cash/credit/debit systems.Content 1 Food and beverage systems Outlets: eg hotel. fitness for purpose. recording and monitoring documentation. floats. staff capabilities. emergencies Legal: use of menu and beverage terminology. forecasting techniques Quality control: eg critical control points. display signs (HM Customs & Excise). contribution to management of food and beverage. trolley/geuridon. large and small equipment eg crockery. de-skilling. technology applications Financial: costing and pricing calculations. appropriate use of equipment. risk assessment. drinks service eg bar. technology applications. dispense. buffet. service area layout Legislation: current hygiene regulations. table coverings and accessories. multi-skilling. teams. consistency and standardisation. drinks list. requisitions. enquiries. advertising/merchandising. ambience of the food and beverage environment. support for food and beverage service system. compliance.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Research and implement different food and beverage systems • • • • evaluate and implement different food and beverage service systems assess the resource implications for contrasting food and beverage service systems explain the contribution of the menu. • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 259 . wine and drinks list to the management of food and beverage summarise current legislation affecting food and beverage service and assess the influence it has on the choice of food and beverage service system evaluate and implement stock and resources control systems analyse the financial control systems needed for a given food and beverage operation compare and contrast manual and computerised reservation systems for a food and beverage operation assess and apply a range of quality controls used to support food and beverage service systems analyse the staff management implications for different types of food and beverage service systems analyse the implications of staff management and development for contrasting food and beverage management systems explain the impact of customers’ needs and expectations on contrasting food and beverage service systems analyse the customer’s meal experience for contrasting food and beverage service systems. 2 Investigate and apply control systems associated with food and beverage service • • • • 3 Explore the implications of staff management and development for food and beverage service systems • • 4 Review the importance of the customer in the provision of food and beverages.

such as advertising and merchandising. events provision. such as Unit 4: Food and Beverage Operations. As future managers. Although it is possible for learners to examine different control systems in isolation. Such visits and speakers will add vocational relevance and currency to the delivery of this unit. In delivering an appropriate food and beverage system. but they should understand the importance of the customer in managing the delivery of food and beverages. enable learners to understand how different systems work with each other to provide comprehensive overall systems of food and beverage service which they can put into practice. Learners must also consider legislation governing the sale and service of alcoholic beverages. Such an opportunity would not necessarily mean a change to the commercial operation. Different systems will impact in different ways on the meal experience and learners need to understand how different aspects will affect the overall delivery. they may be faced with a choice that will respond to the available workforce and it is important for them to understand the issues that will influence this choice.Guidance Delivery The learning approach for this unit should be based on a combination of practical work and experiential learning. 260 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . financial and physical resource requirements of each system they examine. such as conference and banqueting operations. exposing learners to a range of different food and beverage service systems in a range of contexts. some of which they need to apply in a practical situation. This must cover food hygiene and safety and also legislation governing the public face of food and beverage service. Particular attention should be given to operations involved in volume service. learners will be conscious of meeting customers’ needs and expectations. supported by formal input and development of associated theory. Visits to commercial operations will provide a useful opening to the units. These aspects can be delivered in conjunction with other units. The unit is dependent on a systems approach. or contract catering in its varied forms. learners also need to develop their understanding of staff management and development and the implications for different food and beverage systems. In future years. but would involve learners in the implementation of the system used within the operation and would usefully expose them to a range of relevant management issues. Learners should develop their understanding of the legislation relevant to food and beverage service. Learners would benefit greatly if opportunities occur for the group to implement a food and beverage service system in a commercial environment. Case study materials can usefully support problematic aspects of legislation. tutors should seek to develop an integrated approach. Learners should consider the human. Visiting speakers can usefully extend the range of operations covered by visits.

select and keep colleagues D4: Plan the workforce D5: Allocate and check work in your team E2: Manage finance for your area of responsibility E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F9: Build your organisation’s understanding of its market and customers BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 261 . which requires learners to plan. Tutors should be clear about the format of such a report if used. LCD projectors. Different systems can be used to support a range of such events. The evidence should include accounts of how the learners have applied different food and beverage service systems in practical situations. implement and evaluate a hospitality event. exposing the learner group to a variety of systems. This unit would benefit from delivery in conjunction with Unit 4: Food and Beverage Operations. Presentations to a group should be appropriately illustrated. or as a formal report. presentation software. It is strongly recommended that when learners are delivering presentations. they have access to the latest technological equipment eg laptop computers. ethical and social requirements D1: Develop productive working relationships with colleagues D2: Develop productive working relationships with colleagues and stakeholders D3: Recruit. Written evidence could be in the form of a project or assignment. Links This unit is linked to: • • • • • • • • • • • • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 7: Industry Experience Unit 15: Marketing Unit 30: Menu Planning and Product Development Unit 31: Planning and Managing Food Production Unit 36: Catering Technology. or through written results. Both forms of evidence should draw together the different aspects of the unit into an integrated summary of food and beverage systems. This unit also links to the following Management NVQ units: B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B5: Provide leadership for your team B8: Ensure compliance with legal.Assessment Evidence for this unit should be in the form of a presentation to a group. Observation of practical applications can contribute to the learner’s overall evidence for the unit. regulatory.

Learners must also have access to library and research facilities. Access to a broad range of food and beverage service operations in the commercial field is important to provide a wide exposure to different systems and to support the experiential aspects of delivery. Beverage and Labor Cost Controls (John Wiley & Sons. It is essential for learners to read the trade press and up-to-date journals regularly in order to follow current developments within the industry. Clubs and Bars: Planning. Appropriate case study materials reflecting food and beverage service within commercial organisations could be used to highlight key issues that may not occur naturally in commercial environments. 1997) ISBN 0471136980 Kinton R. 1998) ISBN 0750632860 Dittmer P R and Griffin G G — Principles of Food. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann. It would also be useful if this area utilised a food and beverage ICT system. 1994) ISBN 0340595124 Lawson F — Restaurants. 1995) ISBN 0340604840 Katz J — Restaurant Planning. Operators and Developers (John Wiley & Sons. Ceserani V and Foskett D — The Theory of Catering (Hodder Arnold H&S.• • • F11: Manage the achievement of customer satisfaction F12: Improve organisational performance. Design and Investment in Food Service Facilities (Architectural Press. The learning for this unit will require access to appropriate centre facilities including industrial-standard food and beverage service environments. Foskett D and Gillespie C — Food and Beverage Management (Longman. Support materials Books Cousins J. 2003) ISBN 0340850418 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S. 1995) ISBN 0750620765 Lillicrap D — Food and Beverage Service (Hodder Arnold H&S. Learners should also be provided with a range of investigative and research opportunities to examine different food and beverage service systems being operated on a commercial basis. This unit also links with the following block of the HCIMA Corpus of Knowledge: OP08: Managing Food and Beverage Service. Centres should also ensure that they can involve visiting speakers where appropriate. Resources Tutors should have technical qualifications and experience of working in food and beverage service operations. 2002) ISBN 0582452716 Davis B. 2002) ISBN 0471397032 Durkan A and Cousins J — The Beverage Book (Hodder Arnold H&S. Design and Construction: A Survival Manual for Owners. 2002) ISBN 0340847034 262 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Experience of commercial operations through some form of work experience will be a distinct advantage. including use of the internet.

uk/food www. 2001) ISBN 0471396885 Miller J E. 1996) ISBN 075062812X Wood R — Strategic Questions in Food and Beverage Management (Butterworth-Heinemann.co. 1998) ISBN 1862504776 Peters R — Essential Law for Catering Students (Hodder Arnold H&S.org www.org www.acfws.bha-online.uk www. Catering and Special Events (John Wiley & Sons.getfreemag. Hayes D K and Dopson L R — Food and Beverage Cost Control (John Wiley & Sons.com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) Websites www.com www.askachef.bii.uk. 2004) ISBN 0471477869 Morrison P.com www.Manask A and Schechter M E — The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants.bda.com www.org. Ruys H and Morrison B — Cost Management for Profitable Food and Beverage Operations (Hopitality Press.net www.uk Academy of Food and Wine Service Ask a Chef BBC Food pages British Dietetic Association Adams Beverage Group — an information source for the beverage alcohol industry British Hospitality Association British Institute of Innkeeping Caterer and Hotelkeeper website Dine Online — independent reviews BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 263 .bbc. 1996) ISBN 0340630787 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 1995) ISBN 0110532279 Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hotel and Restaurant Magazine (Quantum) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. 2000) ISBN 075064480X Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Food Safety (General Food Hygiene) Regulations 1995 (HMSO.caterer.co.dine-online.beveragenet.

com www.winespectator.uk www.ih-ra.org.uk www.com www.co.com www.uk www.food.ac.foodserviceworld.ehotelier.webtender. Websites often make reference to other internet information sources.com/rimag www.uk www.intowine.www.uk www.rdg.com www.uk www. 264 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .wine.com www.com European Catering Association (Great Britain) eHotelier website — one-stop website for hoteliers Foodservice Consultants Society International Foodservice World Food Standards Agency University of Reading’s food law website Restaurants and Institutions magazine Hotel and Catering International Management Association Hospitality Net International Hotel and Restaurant Association Into Wine website — covering various aspects of wine British Nutrition Foundation People 1st (formerly Hospitality Training Foundation) Food & Beverage Manager Webtender — an online bartender Wine.ranw.nutrition.org.hcima.com www.hospitalitynet.org www.people1st.foodservice411.gov.ecagb.foodlaw. These resources should be used with caution.com Wine Spectator online Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.org www.fcsi.co.com www.

The content is flexible. skills and understanding of gastronomy and gastronomic principles. Finally. safe and hygienic manner Apply sensory evaluation techniques to assess food and beverage acceptability and quality Analyse and evaluate the application of gastronomic principles and practices within contemporary food and beverage settings. enabling learners to respond to trends as they develop and to anticipate where they may lead in the future. they will apply their learning to the evaluation of food and wine using a gastronomic approach. They will examine ratings scales and the values and criteria that determine results. Learners initially develop an overview of gastronomy. together with an appreciation of how such skills can be applied to contemporary gastronomy. Learners will develop their knowledge. which leads to an investigation of gastronomic trends. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 5 Apply gastronomic study principles to an exploration of gastronomy Investigate contemporary gastronomic developments and trends and consider how these might develop in the future Use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional. skills and understanding of how the five senses can be used to assess the acceptability and quality of food and drink. The unit addresses essential academic and organoleptic skills. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 265 .Unit 33: Learning hours: NQF Level 5: Contemporary Gastronomy 120 BTEC Higher National — H2 Description of unit The aim of this unit is to develop learners’ knowledge.

gastronomic milestones. theoretical. timing. major influences eg historical. selecting and using appropriate equipment. good hygienic practices. association of food and wine. design Contemporary influences: key contemporary personalities. commodities and methods. use of resources. service development Gastronomy principles: menu and dish construction. teamwork. speaking. experiential. availability of international foods. service development. codes of practice 266 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . service methods. role of skilled workers and their effects on quality. appearance and acceptability. technological considerations. academic and organoleptic skills Exploring gastronomy: fine dining. processes. status in society. events. codes of practice Safety and hygiene: key legislation eg food safety. future development of trends 3 Food preparation and cooking Preparation: time planning. role. beverage selection. practical. food safety Cooking: methods. changes in balance between food and wine. maintaining quality. personalities. political. client base and choices. other alcoholic/non-alcoholic beverages. selecting and using appropriate equipment Professional: attitude. monitoring and control points. trends in airline catering. wisdom and fallacies of food choice. vision and leadership Relationship between food and drink: construction of menus and dishes. practical. food orders. widening choice in New World wines. history and development. cross contamination. fundamental constructs of major culinary traditions. table etiquette dissemination of knowledge. development and effects of concept cuisines. effectiveness. gastro-history and gastro-geography Professional study: academic. changing nature of dining. attention to detail. phraseology of menus and wine lists 2 Contemporary gastronomic developments and trends Contemporary developments and trends: eg diversity of development. potential key influences. effective communications eg listening. relaying messages and orders accurately and promptly. attentiveness. branded food outlets. increased diversity. sourcing of commodities. body language. entrepreneurial skills. technical and food gastronomy. quality. menu and beverage provision. treating colleagues with respect. geographical. élite establishments. regional/national/international. social. economic. regional gastronomy.Content 1 Gastronomic study principles Approaches to the study of gastronomy: definitions. modern restaurant concepts. operations and systems management. organic foods. high standard of personal appearance including proper uniform. European.

food and beverage service Evaluation techniques: collecting information. colour. recommendations for improvement BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 267 . relationship between food and beverage. qualitative/quantitative feedback.4 Sensory evaluation techniques Human senses: the role of the five senses. working methods. criteria and values Sensory techniques: understanding the senses. texture. matching selections of beverages Environment: food preparation and cooking. importance of smell. dish analysis sheets. detection and perception of flavour and texture. appearance. taste. timing. making reasoned judgements based on available information. food and beverage harmony Food and beverage: aesthetic presentation of food and beverage. timing schedules. wisdom and fallacy of food and beverage choice Rating scales: eg hedonic. assessing and interpreting sensory perceptions. numeric. primary tastes and taste sensitivity. presenting results 5 Application of gastronomic principles and practices Gastronomic approach: differences between fine dining and the consumption of foods and beverages. quality. recording and analysing results.

safe and hygienic manner Apply sensory evaluation techniques to assess food and beverage acceptability and quality • • • • • • 4 • • 268 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . dishes and the selection of appropriate beverages describe the equipment. theoretical.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Apply gastronomic study principles to an exploration of gastronomy • • • • distinguish between practical. commodities and methods used to prepare and cook gastronomic dishes demonstrate skills in the preparation and cooking of a range of gastronomic dishes demonstrate a professional attitude at all times follow safe and hygienic working practices evaluate the inter-relationship between food and beverages and the five senses identify an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink apply various sensory evaluation techniques to assess the acceptability and quality of food and drink present and interpret the results of the assessment 2 Investigate contemporary gastronomic development and trends and how these might develop in the future • • • • • 3 Use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional. technical and food gastronomy summarise the development of gastronomy of a particular region identify major gastronomic influences on contemporary cuisine give examples of the fundamental principles of significant gastronomic traditions and cuisine explain a range of contemporary developments and trends in gastronomy justify the contemporary focus of the developments and trends identify key contemporary personalities and evaluate their role and effectiveness describe the principles of achieving the balance between food and wine and other beverages apply gastronomic principles in the construction of various menus.

• • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 269 .Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 5 Analyse and evaluate the application of gastronomic principles and practices within contemporary food and beverage settings. • • distinguish between dining and the consumption of food and wine apply gastronomic principles in the practical preparation of foods and matching selection of beverages present foods. dishes and matching selection of beverages in compliance with aesthetic and gastronomic principles analyse and evaluate the application of gastronomic principles.

The content of this section is flexible to allow learners to investigate current issues. visiting speakers or other research. for example Unit 26: Research Project. Learners should also be encouraged to be creative in their work. Learners must have the opportunity to develop their skills and knowledge of gastronomy through demonstration. Specialists may be invited in to deliver presentations to support practical. including the key personalities who are dominant in this field at the time of study. They should also consider and challenge traditional wisdom in food choices and the fallacies that have become evident in recent years. Narrow thinking. Common agreement is also important about what constitutes a contemporary issue. although learners may need extensive support during the initial stages of delivery. or the constructs of culinary traditions. would not be acceptable. theoretical. Visiting speakers will also support this area. Academic skills may be cross-referenced with other units. learners need also to consider contemporary influences. Once this knowledge base is soundly established.Guidance Delivery The delivery of this unit develops learners’ knowledge and understanding of contemporary gastronomy. delivery of the unit can move on to contemporary developments and trends in gastronomy. such as menu and dish construction. preparation and cooking of a range of gastronomic dishes. Learners should explore the underpinnings for the subject before tackling contemporary issues. The unit should develop their thinking processes. Learners also need to understand the need for professional study. Tutors should ensure that practical work carried out by learners reflects the purpose of the unit. including the development of academic and organoleptic skills. Learners must be clear in their thoughts and in their evidence about why a particular issue is contemporary. visits. focusing on only one or two developments. theoretical. including appropriate definitions of practical. This must be preceded by a shared understanding of the approaches to the study of gastronomy. As part of this section. enabling them to consider such issues effectively during their future career. Throughout the development of the knowledge base. Tutors should also consider the value of inviting visiting chefs with a gastronomic focus (such visits should be linked with an appropriate practical Culinary Arts pathway unit). The development of organoleptic skills can be achieved alongside the exploration of gastronomy through visits to appropriate establishments. technical and food gastronomy. Tutors must also be conscious that the flexible nature of this unit may lead to a narrow perspective and should take steps to ensure that learners keep an open and broad approach to their investigations. 270 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . tutors should demonstrate and highlight the application of gastronomy principles. Initial discussions will help to assess learners’ level of knowledge at the outset of the unit and will support tutors in focusing delivery to support those areas where additional work may be necessary. the association of food and wine. provided that this is achieved within the scope of the unit and does not become stressful. Dishes should be produced to a standard that would be acceptable to paying customers. linked with an analysis of the menu and dishes from a gastronomic perspective. Case study materials will usefully focus on specific issues that are not otherwise covered through theory. technical and food gastronomy. Contemporary ideas should address a broad range of issues.

a particular aspect of contemporary gastronomy.Learners will need support to develop and apply their understanding of sensory perception. Learners should be able to apply their knowledge of gastronomy to assess food and wine through the application of appropriate evaluation techniques. they have access to the latest technological equipment eg laptop computers. particularly those within the Culinary Arts pathway such as: • • • • Unit 10: Food and Society Unit 30: Menu Planning and Product Development Unit 34: World Cuisine Unit 35: Creative Patisserie (double unit). experimental and development work. or influence on. The whole assessment can be drawn together through a presentation. Examples of rating scales. regulatory. LCD projectors. ethical and social requirements B11: Promote diversity in your area of responsibility C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation F9: Build your organisation’s understanding of its market and customers BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 271 . their uses and ways of interpreting data will support understanding and enable learners to select and apply a suitable scale with appropriate criteria and values. Assessment Much of the evidence for this visit will be generated through assignment work. There are further links through the development of academic study with Unit 26: Research Project. or focused on key developments of. presentation software. they should be clear about the differences between the fine dining of a gastronomic circle and other instances of food and drink consumption. which they should determine. Evidence of key personalities should be included. It is strongly recommended that when learners are delivering presentations. At this stage. Links This unit is linked to practical units within the qualification. The final goal of the unit is for learners to apply a gastronomic approach to the evaluation of food and wine. This should include ways of recording tasting sessions in a way that supports a gastronomic approach. but this could be appropriately supported by an academic paper developing the key points. Practical work will highlight the role of sensory aspects in food appreciation. This unit also links to the following Management NVQ units: • • • • • • • • • A1: Manage your own resources A2: Manage your own resources and professional development B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. A large part of the assessment might be an individual assignment focused on the contemporary gastronomy of a specific region.

A bank of current case study materials (which may be drawn from the trade press) is also an essential resource. such as a fine dining restaurant. 2004) ISBN 0340811471 Cousins J. Foskett D and Gillespie C — Food and Beverage Management (Longman. 1998) ISBN 0750632860 Durkan A and Cousins J — The Beverage Book (Hodder Arnold H&S. 2001) ISBN 2035850134 Gillespie C and Cousins J (editor) — European Gastronomy into the 21st Century (Butterworth-Heinemann. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP04: Food and Beverage Skills and Knowledge OP42: Food and Society. 1996) ISBN 1857994035 Bode W K H — European Gastronomy: The Story of Man’s Food and Eating Customs (Hodder & Stoughton. Specialist resources should include case study materials. Ceserani V and Foskett D — The Theory of Catering (Hodder Arnold H&S. 1995) ISBN 0340604840 Fine G — Kitchens: The Culture of Restaurant Work (University of California Press. 1996) ISBN 0470235721 Ceserani V. In addition learners should be strongly encouraged to read professional journals and relevant texts at every opportunity to support the development of their knowledge and to develop their awareness of contemporary issues. Provision of gastronomy-driven menus and dishes to a local gastronomy society will provide an ideal focus for many practical aspects of this unit and add realism and vocational relevance. 2002) ISBN 0582452716 Davis B. Operators and Developers (John Wiley & Sons. Stone S and Lockwood A — Food and Beverage Management (ButterworthHeinemann. 2003) ISBN 0340850418 272 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Design and Construction: A Survival Manual for Owners. 1997) ISBN 0471136980 Kinton R. Access to outlets that support gastronomic principles. Support materials Books Ackerman D — A Natural History of the Senses (Phoenix. 1996) ISBN 0520200780 Foulkes C (editor) — Larousse Encyclopaedia of Wine (Larousse Kingfisher Chambers. Foskett D and Kinton R — Practical Cookery (Hodder & Stoughton. videos and documented examples of current practice eg reports from the hospitality industry. 2001) ISBN 0750652675 Katz J — Restaurant Planning. Resources In addition to formal lectures and seminars. the learning for this unit should be supported by elements of experiential learning. is essential to enable learners to experience gastronomy as a consumer.• • • • • F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction F12: Improve organisational performance.

Evolution. Design and Investment in Food Service Facilities (Architectural Press. 1995) ISBN 0110532279 Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hotel and Restaurant Magazine (Quantum) Hospitality Review (Threshold Press — published quarterly) Hospitality Year Book (HCIMA) Hotels (official journal of the International Hotel and Restaurant Association — an online copy is available from www. Wine with Food and the Latest Health Findings (Discover Guides. Eccentricities and the Meaning of Table Manners (Penguin. 1996) ISBN 0415144167 Visser M — The Rituals of Dinner: The Origins. 1995) ISBN 0750620765 Lillicrap D — Food and Beverage Service (Hodder Arnold H&S. 1996) ISBN 075062812X Further reading Caterer and Hotelkeeper (Reed Business Information) Cornell Quarterly Croner’s Catering Magazine (Croner Publications) Current Awareness Bulletin for Hospitality Management (HCIMA — published quarterly) Food Safety (General Food Hygiene) Regulations 1995 (HMSO. 2001) ISBN 0471396885 Martin D W et al — The Ultimate Wine Book: Everything You Need to Know about Wine Appreciation. 2004) ISBN 0471477869 Montagne P — The Concise Larousse Gastronomique: The World’s Greatest Cookery Encyclopedia (Hamlyn. 1992) ISBN 0140170790 Waller K — Customer-centred Performance Improvement for Food and Beverage Operations (Butterworth-Heinemann. 1996) ISBN 0415133823 Tuor C — Wine and Food Handbook: Aide Mémoire for the Sommelier and the Waiter (Hodder Arnold H&S. Catering and Special Events (John Wiley & Sons.getfreemag. 2002) ISBN 0340848529 Unwin T — Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade (Routledge. 1999) ISBN 1840001798 Telfer E — Food for Thought: Philosophy and Food (Routledge. Hayes D K and Dopson L R — Food and Beverage Cost Control (John Wiley & Sons.com) Restaurant Magazine (The Restaurant Game) Voice of the BHA (British Hospitality Association) BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 273 . 2003) ISBN 0600608638 Robinson J — The Oxford Companion to Wine (Oxford University Press.Lawson F — Restaurants. Clubs and Bars: Planning. 2002) ISBN 0340847034 Manask A and Schechter M E — The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants. 1999) ISBN 019866236X Simon J — Wine with Food: The Ultimate Guide to Matching Wine with Food for Every Occasion (Mitchell Beazley. 1999) ISBN 094205329X Miller J E.

274 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .uk www.ehotelier.com www.ac.nutrition.org www.org www.uk www.co.com www.co.foodservice411.uk www.beveragenet.org www. storage.com Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.uk www.foodlaw.co.com www.hcima. how wine is made.people1st.com www.fcsi.ranw.wine.webtender.com www.rdg.org www.intowine.com Academy of Food and Wine Service Ask a Chef BBC Food pages British Dietetic Association Adams Beverage Group — an information source for the beverage alcohol industry British Hospitality Association British Institute of Innkeeping Caterer and Hotelkeeper website Dine Online — independent reviews European Catering Association (Great Britain) eHotelier website — one-stop website for hoteliers Foodservice Consultants Society International Foodservice World Food Standards Agency University of Reading’s food law website Restaurants and Institutions magazine Hotel and Catering International Management Association Hospitality Net International Hotel and Restaurant Association Into Wine website.uk www.uk www.bha-online.net www.dine-online. enjoying wine.co.ih-ra.com/rimag www.uk www.askachef.uk/food www.uk.Websites www.bbc.caterer. wine and health and wine resources British Nutrition Foundation People 1st (formerly Hospitality Training Foundation) Food & Beverage Manager Webtender — an online bartender Wine.food.com Wine Spectator online www.com www. Websites often make reference to other internet information sources.winespectator.acfws.hospitalitynet.bda.ecagb.org.uk www.com www. These resources should be used with caution.gov. covering wine regions.bii.foodserviceworld.com www.org.org.com www.

They will have the opportunity to use specialist equipment. commodities and methods used in world cuisine Use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional. Learners will have opportunities to practice and develop their skills in preparing and cooking a range of dishes from different world regions. safe and hygienic practices. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine characteristics and trends in world cuisine Investigate equipment. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 275 . safe and hygienic manner Apply evaluation techniques and criteria to a range of dishes. The unit also develops learners’ skills in evaluating dishes and suggesting improvements. Learners will develop an understanding of how menus are structured in different world regions and will investigate current and developing trends. following professional.Unit 34: Learning hours: NQF Level 5: World Cuisine 60 BTEC Higher National — H1 Description of unit This unit introduces learners to aspects of world cuisine. commodities and specific methods relevant to different world cuisines.

the following specialist equipment should be considered: • • • • • • handis (large surface-area saucepans) open ring stoves tandoori ovens and seekhs (skewers) atmospheric steamer bamboo steamer Chinese burner (wok cooker) Small equipment: in addition to conventional preparation and cooking equipment. dried fruits. lentils. balanced diet. Chinese fruit and vegetables (eg lychees. spices (powdered and whole). regional and cultural variations. health issues eg lifestyle. the following specialist equipment should be considered: • • • • • • • • • • • tawa (type of griddle pan) kadai (cast iron wok) karchi (type of stirring spoon) heavy-duty mixers/blenders thali (silver/stainless steel service dish) Chinese ladles chopsticks cleavers mortar and pestle (or grinder) rice bowls woks Commodities: meat. sesame seeds. melons. ghee. fusion with different cuisines. nuts. commodities and methods Large equipment: in addition to conventional preparation and cooking equipment. Pacific Rim. sauces (eg soy. baby aubergine). okra. seafood. Australasia Characteristics: conventional menu structures eg starters. herbs. changes in customer demand. changes in menu structure 2 Equipment. vegetables (including exotic vegetables eg pumpkin. the Americas. bamboo shoots). fruit. tamarind. Middle East. poultry. pulses. rice vinegar. rice. Far East. sweets. sequencing of courses/dishes Trends: recipe development. batters. Indian sub-continent. anaphylactic shock. breads. main courses. Africa. Caribbean. herbs and spices. water chestnuts. fish. yoghurt. noodles. black bean). rice wine 276 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . tofu.Content 1 Characteristics and trends World regions: eg European. dietary/special requirements.

specialised equipment. making reasoned judgements based on available information. recommendations for improvement Criteria: timing. processes. chopping. appearance and acceptability. filleting. vacuum packed Methods: storage methods and procedures. dried. high standard of personal appearance including proper uniform. use of resources. preparation eg peeling.Categories: eg fresh. liaison. effective communications eg listening. dicing. sealing. cross contamination. working methods. marinading. broiling. food safety Cooking: methods. timing. dish analysis sheets. colleagues. treating colleagues with respect. quality. codes of practice 4 Evaluation techniques and criteria Techniques: collecting information. cooking eg roasting. monitoring and control points. codes of practice Safety and hygiene: key legislation eg food safety. blanching. maintaining quality. texture. quality. pot roasting. baking. skinning. steaming. chilled. selecting and using appropriate equipment. colour. bhunno (browning). seasoning. reasons for change BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 277 . good hygienic practices. teamwork. shallow/deep frying. boning. baking. stir-frying. poaching. frozen. aesthetic appeal. taste. attention to detail. appearance. braising. relaying messages and orders accurately and promptly. sources of information eg customers. stewing. timing schedules. attentiveness. food orders. coating. qualitative/quantitative feedback. body language. speaking. selecting and using appropriate equipment Professional: attitude. tandoori cooking 3 Food preparation and cooking Preparation: time planning. grilling. cost. commodities and methods.

safe and hygienic manner Apply evaluation techniques and criteria to a range of dishes. 2 Investigate equipment.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine characteristics and trends in world cuisine • • compare and contrast the characteristics of different world region cuisines explain and justify trends in regional or world cuisine describe the equipment and methods used to prepare and cook dishes from different world regions compare and contrast the commodities and flavours used in different world cuisines demonstrate skills in the preparation and cooking of a range of dishes from different world cuisines demonstrate a professional attitude at all times follow safe and hygienic working practices when preparing and cooking dishes evaluate clearly and coherently a range of dishes from different world cuisines make valid recommendations for improvement. commodities and methods used in world cuisine • • • • • • • 3 Use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional. 4 278 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

It is important that tutors do not simply give learners a pack of information. Such visits should be an on-going feature of delivery to respond to learners’ needs. It is important at the outset of the unit to deliver two or three sessions through demonstration. Learners should also be encouraged to discuss possible trends from an early stage. such as recipe development or fusion with other cuisines. Learners must develop their theoretical understanding of different world cuisines before tackling practical work. Indian or Chinese.Guidance Delivery This unit is primarily practical and will focus on the preparation and cooking of dishes from different world regions. or improved use of specialist equipment will need tutor support in the early stages of the unit. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 279 . Guidance must also be given where appropriate regarding acceptable taste. enabling learners to appreciate regional variations. learners should take greater control over the evaluation of dishes. recorded as witness statements or in other appropriate formats. flavour and so on. Tutors should encourage the group to explore a broad range of world regional cuisine. Dishes should be produced to a standard that would be acceptable to paying customers. It is important for learners to have some exposure to such equipment through demonstration or practical work. provided that this is achieved within the scope of the unit and does not become stressful. whilst still involving the tutor as an informed observer. Recommendations for improving dishes through changes to preparation or cooking methods. for example with websites. The evaluation of dishes when they have been prepared and cooked is an important element and learners will initially need guidance on how best to achieve this. Diaries or logs of activities would provide useful support for records of observation. appearance. by arranging visits to suitable restaurants and encouraging them to read the trade press. during which different menu structures can be explained. for example. Tutors can support learners’ investigations by giving them direction. Learners should also be encouraged to be creative in their work. quality. commodities. Tutors should ensure that practical work carried out by learners reflects the purpose of the unit. but encourage them to apply the investigative skills that will be useful to them in their future careers as chefs. This will provide the opportunity to experiment with possible trends. which must cover the full spectrum of menu structure. Tutors should promote the use of specialist equipment where this is available. enabling learners to develop a wide range of knowledge and skills. Learners must have the opportunity to explore different cuisines through the preparation and cooking of a range of dishes. although learners may need extensive support during the initial stages of delivery. Later in the unit. These sessions can be supported or delivered by experienced visiting chefs. but this must not be detrimental to their understanding of the characteristics that reflect different regions. Assessment Evidence for this unit should primarily be practical and assessed through observation of learners’ skills in preparing and cooking a range of dishes from different world regions.

commodities and methods used. Links This unit is linked to practical units within the qualification. Formal work involving written assignments is not appropriate for this type of unit. ethical and social requirements B11: Promote diversity in your area of responsibility B12: Promote diversity in your organisation C1: Encourage innovation in your team C2: Encourage innovation in your area of responsibility C3: Encourage innovation in your organisation E1: Manage a budget E2: Manage finance for your area of responsibility E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F2: Manage a programme of complementary projects F9: Build your organisation’s understanding of its market and customers. Evaluation of dishes can be evidenced through group discussions and again could be recorded in logs or diaries. There are further links through the development of academic study with Unit 26: Research Project. such as the equipment. regulatory. to ensure that evidence is presented to demonstrate knowledge and understanding of the characteristics and trends in different regional cuisines. This unit also links to the following Management NVQ units: • • • • • • • • • • • • • • • • • • A2: Manage your own resources and professional development B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. however. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP04: Food and Beverage Skills and Knowledge OP42: Food and Society. particularly those within the Culinary Arts pathway: • • • • Unit 10: Food and Society Unit 30: Menu Planning and Product Development Unit 33: Contemporary Gastronomy (double unit) Unit 35: Creative Patisserie (double unit). 280 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .It is important. Commodities and equipment have been included within the unit as they provide the vehicle for development of primary and creative skills.

Resources The provision of commercial catering equipment that reflects Indian cuisine (eg tandoori ovens. Photographic evidence will support the learner’s portfolio development. 2003) ISBN 8125025189 Shulman M R — Mediterranean Light: Delicious Recipes from the World’s Healthiest Cuisine (Morrow Cookbooks. 2002) ISBN 1862055149 Van Aken N and Van Aken J — New World Kitchen: Latin American and Caribbean Cuisine (Ecco. therefore access to appropriate equipment will be an advantage but not a priority. 1994) ISBN 0340595124 Philip T E — Modern Cookery for Teaching and the Trade (Sangam Books. The use of such equipment and the substantial use of specialist commodities will be a heavy demand that centres must be sure they can meet. 2002) ISBN 0582452716 Doeser L — Classic Chinese Cooking: Tempting Tastes from the East (Lorenz Books. 2001) ISBN 1862053030 Hobson W (editor) — The Classic 1000 Chinese Recipes (Foulsham. 2002) ISBN 0340848537 Civitello L — Cuisine and Culture: A History of Food and People (John Wiley & Sons. Support materials Books Bode W K H — European Gastronomy: The Story of Man’s Food and Eating Customs (Hodder & Stoughton. kadais) is essential to the delivery of this unit. Foskett D and Gillespie C — Food and Beverage Management (Longman. 1996) ISBN 0470235721 Ceserani V and Foskett D — Advanced Practical Cookery (Hodder Arnold H&S. 2003) ISBN 0471202800 Cousins J. 2004) ISBN 1566564514 Thompson D — Thai Food (Pavilion Books. 2000) ISBN 0688174671 Sobell C — New Jewish Cuisine: Contemporary Kosher Cooking from Around the World (Interlink Books. 2003) ISBN 0060185058 Further reading Caterer and Hotelkeeper (Reed Business Information) Chef (Reed International) Croner’s Catering Magazine (Croner Publications) Hospitality (Reed Business Information) Kitchen equipment catalogues BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 281 . ICT is not a major feature of this unit but will be useful in enabling learners to research different types of Indian cuisine. 2000) ISBN 075480092X Hellon J — The Blue Elephant Cookbook (Pavilion Books. 2002) ISBN 0572028490 Hom K — The Taste of China (Paragon. 1995) ISBN 1858131499 Kotas R and Jayawardena C — Profitable Food and Beverage Management (Hodder Arnold H&S.

com http://chinesefood.food.uk www.com www.ethnicgrocer.people1st.kitchenlink.uk www.thaicuisine.Menu specifications Tandoori magazine (Subcontinent Publishing) Voice of the BHA (British Hospitality Association) CD ROMs Catering.tarladalal. 282 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .chopstix.uk www.com www.org www.uk www.com Caterer and Hotelkeeper website Chinese food information Chinese food and culture Croner Publishing International recipes and ingredients for Asian cuisine Food Standards Agency University of Reading’s food law website Restaurants and Institutions magazine Hotel and Catering International Management Association Hospitality Net Kitchen Link — world-wide recipes British Nutrition Foundation Pacific Rim cuisine People 1st (formerly Hospitality Training Foundation) Food & Beverage Manager Royal Institute of Public Health Tandoori Magazine Indian recipe site Thai cuisine recipes.com www.com www.com www.ac.tandoorimagazine.ranw.nutrition.world-cuisines.uk www.foodlaw. Health and Safety.hcima.co.com www.com www.rdg.riph. These resources should be used with caution.org.co.hospitalitynet.gov. Food Safety (Croner Publications) Video/DVD BBC Learning Zone — hospitality programmes Broadcasts of commercial programmes relating to the hospitality industry Websites www.about. restaurants and ingredients World cuisine recipes Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.caterer.co.org. Websites often make reference to other internet information sources.uk www.com/rimag www.uk www.foodservice411.org.uk www.croner.com www.pacificrim-gourmet.

Unit 35: Learning hours: NQF Level 5: Creative Patisserie 120 BTEC Higher National — H2 Description of unit This unit will develop learners’ knowledge and skills in the creative preparation of patisserie goods. The provision. equipment and ingredients available. materials. Learners will also be able to apply creative flair in the preparation of patisserie dishes and develop an innovative approach to their work. either through evolving eating trends. taking into consideration aspects such as food costs. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Explain the use of equipment and methods for creative patisserie work Use food preparation and cooking knowledge and skills to prepare different patisserie items Explain and demonstrate professional. They will also have the opportunity to evaluate products and make recommendations as to how they could be improved. availability of seasonal produce or as a reflection of healthy eating. Learners need to be able to adapt to these changes. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 283 . safe and hygienic kitchen practices Apply evaluation techniques and criteria to a range of patisserie items. composition and presentation of patisserie items changes continually.

puff. conditioning. relaxing. kneading. laminating. sauces and decorative pieces for garnish. individual. salamanders. hot Ice confections: ice creams. hot water. shaping. bains-marie. moulding. cutting. chemically aerated goods. developing. couverture. petits fours Chocolate: flavoured coating. rubbing in. re-heating. fruit cake. strudel. mixing. glazing. individuals. laminated dough Sponges and cakes: slab cake. as a covering medium. warm. dusting. parfaits. provers. liquidising. emulsifying. use of sugar at different degrees. rolling. tempering. doughnuts. coupes. Linzer. as an ingredient. small. poaching Finishing: eg grilling. mixers. blending. as a decoration. almond fillings 284 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . fresh and convenience fruits. sorbets. display pieces/items. stippling. separating. water ices. fermenting. pastillage and royal icing Marzipan and fondant: as an ingredient. Sable. afternoon tea goods Meringues: cold. piping. flambé. sweet bread products eg cookies. speciality pastes eg German. display items. small equipment eg knives. soufflés. stretching paste. short. Swiss roll. use in other items eg tortes. savarines. folding. incorporating fat/salt/sugars/yeast. Almond Fermented goods: rolls. sponge products eg roulade. pastry creams. specialist sugar/chocolate equipment Preparation: eg creaming. boiling. cooling/chilling. specialist equipment eg moulds. petits fours Mousses and Bavarin creams: charlottes. aeration. piping. filling. blending.Content 1 Equipment and methods Equipment: large equipment eg conventional stoves/ovens. shallow/deep-fat frying. sifting. ravioli. colouring. flavouring. portioning. sundaes Sugar work: boiling. pie. glazing. filo. boiling. display work. spreading. production of flavouring. extruding. as a coating medium. melting Cooking: eg steaming. decorating 2 Patisserie items Pastes: sweet. spreading Processing: eg reducing. fresh/synthetic cream. thermometers/probes. slices Sundry items: hot and cold sweets. moulding/de-moulding. frozen yoghurt. enriched dough. savoury. cooling/chilling/freezing. puddings. manipulating. bombes. griddles. chopping boards. noodle. dipping. premixes. baking. whisking. coating. extruding. crème fraiche. breads. gateaux. choux.

appearance and acceptability. colleagues. making reasoned judgements based on available information. attention to detail. cost. recommendations for improvement Criteria: timing. maintaining quality. use of resources. sources of information eg customers. relaying messages and orders accurately and promptly. codes of practice Safety and hygiene: key legislation eg food safety. attentiveness. quality. effective communications eg listening. good hygienic practices. high standard of personal appearance including proper uniform. safe and hygienic Professional: attitude. colour.3 Professional. codes of practice 4 Evaluation techniques and criteria Techniques: collecting information. qualitative/quantitative feedback. texture. treating colleagues with respect. appearance. dish analysis sheets. timing schedules. reasons for change BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 285 . cross contamination. monitoring and control points. teamwork. body language. taste. speaking. working methods.

processing. cooking and finishing of patisserie items explain the methods used for a range of patisserie items demonstrate preparation. processing. small and specialist equipment used in the preparation.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Explain the use of equipment and methods for creative patisserie work • describe a range of large. processing. cooking and finishing pastry items explain and demonstrate at all times safe and hygienic working practices evaluate clearly and coherently a range of patisserie items make valid recommendations for improvement. social and technical skills when preparing. safe and hygienic kitchen practices • 3 • • demonstrate a professional attitude at all times use relevant personal. • • 286 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . cooking and finishing skills for a range of patisserie items • 2 Use food preparation and cooking knowledge and skills to prepare different patisserie items Explain and demonstrate professional. • 4 Apply evaluation techniques and criteria to a range of patisserie items.

Links This unit is linked to practical units within the qualification. This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development B8: Ensure compliance with legal. Formal work involving written assignments is unlikely to be appropriate for this type of unit. Future employers will expect recruits to demonstrate a professional attitude to their work. although learners will need extensive support during the initial stages of delivery. Learners must also be encouraged to be creative in their work. Later in the unit. Assessment Evidence for this unit should primarily be practical and assessed through observation of learners’ skills in preparing. recorded as witness statements or other appropriate formats. to colleagues and to their employers. ethical and social requirements E1: Manage a budget E2: Manage finance for your area of responsibility BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 287 . processing. learners should take greater control over the evaluation of dishes. processing. cooking and finishing a range of patisserie items. social and technical skills and safe and hygienic working practices when working with and communicating with others. Tutors must take great care throughout their work to reinforce the importance of maintaining the right professional attitude. This unit is primarily practical and focuses on the development of preparation. Learners must have the opportunity to develop a wide range of knowledge and practical skills. Evaluation of dishes can be evidenced through group discussions and again could be recorded in logs or diaries. particularly those within the Culinary Arts pathway: • • • • • • • • Unit 10: Food and Society Unit 30: Menu Planning and Product Development Unit 33: Contemporary Gastronomy (double unit) Unit 34: World Cuisine. Dishes should be produced to a standard that would be acceptable to paying customers. provided that this is achieved within the scope of the unit and does not become stressful. whilst still involving the tutor as an informed observer. regulatory. Diaries or logs of activities would provide useful support for records of observation. in terms of personal.Guidance Delivery Professionalism in the hospitality and catering industry is vital both to the success of the hospitality organisation and the learner’s future career. The evaluation of patisserie items is an important element and learners will initially need guidance on how best this can be achieved. cooking and finishing skills for patisserie items. to themselves.

Biscuits. 1998) ISBN 075063815X Maree A — Patisserie: An Encyclopedia of Cakes.uk www.rdg.org.gov. 1988) ISBN 0070233179 Hanneman L J — Patisserie (Butterworth-Heinemann. Chocolate.foodlaw. Resources The provision of commercial catering equipment is essential to the delivery of this unit. 1993) ISBN 0316905593 Wright J — Patisserie of Italy (McGraw-Hill Education. 1988) ISBN 0070720908 Further reading Caterer and Hotelkeeper (Reed Business Information) Croner’s Catering Magazine (Croner Publications) Hospitality (Reed Business Information) Hospitality Matters (British Hospitality Association) Hotel and Restaurant Magazine (Quantum) Voice of the BHA (British Hospitality Association) Websites www.hcima.uk Academy of Food and Wine Service Ask a Chef Caterer and Hotelkeeper website Food Standards Agency University of Reading’s food law website Hotel and Catering International Management Association 288 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .org www. 1993) ISBN 0750604301 Juillet C — Classic Patisserie (Butterworth-Heinemann.com www. Confectionery and Desserts (HarperCollins.com www. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP04: Food and Beverage Skills and Knowledge OP42: Food and Society.food. Cookies. 1994) ISBN 020718478X Roux M and Roux A — The Roux Brothers on Patisserie (Little Brown. The use of such equipment together with the substantial use of commodities will be a heavy demand that centres must be sure they can meet. ICT is not a major feature of this unit but will enable learners to research ideas and developments in patisserie work.caterer.askachef.uk www.acfws. Support materials Books Bacon J — Patisserie of Vienna (McGraw-Hill Education.ac. Pastries.• • • • • E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety.

Websites often make reference to other internet information sources.org www.hospitalitynet. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 289 .uk Hospitality Net People 1st (formerly Hospitality Training Foundation) Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.co.people1st.www. These resources should be used with caution.

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Learners will initially explore the issues surrounding the development of a new product or the modification of an existing one. They will also use testing techniques to investigate the quality of food products. including the issues involved in large-scale production. This aspect will include evaluating the responses of customers to the new product. colour and flavour. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Develop a new or modify an existing food or beverage product Evaluate the issues of large-scale production Investigate food quality using subjective and objective tests Evaluate the responses of customers to the new product. The unit also focuses on the creation of new food products and their assessment as suitable for a prescribed clientele. as well as scientificallybased objective testing.Unit 36: Learning hours: NQF Level 5: Catering Technology 60 BTEC Higher National — H2 Description of unit The aim of this unit is to introduce learners to the principles and practical applications of catering technology. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 291 . such as taste. These will include subjective testing. texture.

risk analysis Influences: eg food fashions. materials. focus groups. globalisation. questionnaires. trend analysis. analysis software and hardware. establishing procedure. operating procedures Technology systems: eg testing and evaluation equipment. vegetarian and healthy eating concepts 2 Large-scale production Production: project design and management Packaging: role of packaging in demand and acceptance. microbiological and organoleptic techniques 4 Evaluate the responses Evaluation techniques: market research. consumer reactions. validity Process: identifying opportunity. smell. food enhancers. ethnic cookery influences. timescales for development. corporate development programmes. presentation methods. colour. specification manual. new equipment requirements. risk assessment Legislation: eg food labelling. distribution channels Equipment: appliances and their versatility. additives. temperature controls and recording. pilots. flavour Objective tests: physio-chemical. food safety. up-skilling/reskilling of staff. texture. recording and analysing results 292 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . tasting panels. stock rotation systems 3 Subjective and objective tests Subjective tests: eg taste. technological developments. selecting sample. food stabilisers.Content 1 Modify an existing food or beverage product Design: concept research. small-scale development. storage monitoring. costings. sampling. environmental issues.

equipment and technological systems have affected large-scale production as well as the design and management of the product design. • 2 Evaluate the issues of largescale production • 3 Investigate food quality using subjective and objective tests Evaluate the responses of customers to the new product.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Develop a new or modify an existing food or beverage product • design a new food or beverage product. implement and evaluate simple subjective and objective tests for sensory evaluation of food design and carry out a range of evaluation techniques to assess the success of a product evaluate the validity of each of the techniques used. adhering to the design specifications and associated legislation and taking account of current influences explain the role of legislation in the development of a new product explain how the development of packaging. • 4 • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 293 .

Guidance

Delivery Tutors can begin the delivery of this unit through discussion groups to examine case studies of food or beverage products that have recently completed the development cycle. Learners can be given freedom to explore the influences that drive product development. Both tutors and learners must be aware that such influences change over time and may themselves be short or long-term. This will affect the development processes, particularly with respect to the cost of development. The discussions can lead to ideas from learners about products they might like to develop or modify. Some theoretical input will be required, particularly to cover issues of legislation. Learners will need considerable support to understand issues relating to large-scale production. Delivery will be enhanced by site visits and guest speakers from the industry. Such associations should ensure that the latest applications of ICT are properly covered. This is a rapidly changing aspect of catering technology that can only be satisfactorily covered through connections with industry. It is important that learners understand wider issues that would affect a major commercial operation, as well as smaller scale issues that will affect the development work they will undertake within the centre. Proper facilities must be provided for development and testing work, including appropriate storage, preparation and cooking equipment, as well as laboratory equipment to undertake objective tests. Suitable recording documentation should be provided, some of which may be designed by learners. Tutors should be aware of the potentially complex nature of recording documentation for scientific testing and should not allow design by learners to detract from the focus of the unit. The issue of subjective testing can then be extended into the market place by evaluating customer response to the new product. This needs to include decisions by learners about which evaluation techniques they will use and agreement on the process of involving potential customers with evaluation. Again, learners must be aware of the differing implications of implementing evaluation for a large-scale commercial operation and for the development work they have completed within the centre. Assessment Tutors should be aware of the highly practical nature of this unit and make appropriate provision for establishing evidence, such as reports and results of laboratory tests and examinations. These may be presented in a formal report format or delivered to a group, which may include representatives from industry. (This would be a useful opportunity to extend the involvement of visiting speakers or those who have hosted visits to commercial operations.) Such reports or presentations can be extended to include accounts of the exploratory and investigative reports that led to laboratory development, as well as the outcomes of the evaluation by potential customers. This would include all aspects of the development process from initial concept through to scale development. The outcome would result in the building of a portfolio of product development, as a complex but holistic piece of work that would reflect the outcomes of a client or company brief, if this were happening in industry. This approach would need careful initial briefing and subsequent close monitoring by the tutor as work progresses.

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It is strongly recommended that when learners are delivering presentations, they have access to the latest technological equipment eg laptop computers, LCD projectors, presentation software. Links This unit can be linked successfully with a range of practical and related units within the programme. • • • • • • • • • • • • • • • • • • • • • • • • • • • • Unit 10: Food and Society Unit 15: Marketing Unit 33: Contemporary Gastronomy (double unit) Unit 37: Food Hygiene and the Environment Unit 38: Nutrition and Diet.

This unit also links to the following Management NVQ units: A2: Manage your own resources B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates B3: Develop a strategic business plan for your organisation B4: Put the strategic business plan into action B8: Ensure compliance with legal, regulatory, ethical and social requirements C1: Encourage innovation in your team C2: Encourage innovation in your are of responsibility E1: Manage a budget E2: Manage finance for your area of responsibility E4: Promote the use of technology within your organisation E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective approach to health and safety F1: Manage projects F3: Manage business processes F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction F12: Improve organisational performance.

This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP07: Managing Food Production Operations OP41: Hospitality Technology OP43: Food Science.

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Resources Proper facilities must be provided for development and testing work, including appropriate storage, preparation and cooking equipment. Learners will need access to a food laboratory with appropriate objective testing equipment and food sensory facilities for taste panels. Learners will need access to a library with a variety of texts, journals and packs on the associated legislation and food and equipment safety. Access to the internet is particularly important, together with the use of relevant software and hardware applications. Support materials Books Bell J — Doing Your Research Project (Open University Press, 2005) ISBN 0335215041 Cousins J, Foskett D and Gillespie C — Food and Beverage Management (Longman, 2002) ISBN 0582452716 Inwood D and Hammond J — Product Development: An Integrated Approach (Kogan Page, 1993) ISBN 0749410043 Jones P and Merricks P (editors) — The Management of Food Service Operations (Thomson Learning, 1994) ISBN 030432907X Knight J B and Kotschevar L H — Quantity Food Production, Planning and Management (John Wiley & Sons, 2000) ISBN 0471333476 Lockwood A (editor) — Quality Management in Hospitality: Best Practice in Action (Thomson Learning, 1996) ISBN 0304334855 Loken J K (editor) — The HACCP Food Safety Manual (John Wiley & Sons, 1995) ISBN 0471056855 Further reading Food Catalogue (Fisher Scientific) — a 128-page catalogue with dedicated ranges of laboratory essentials covering consumables, capital equipment, chemicals and microbiological media (available online from www.fisher.co.uk/catalogues/food.htm) Hotel and Catering Technology Websites www.foodtech.org.uk food technology website including online analytical tools, direct links with professionals; case studies supported by video clips

www.netcomuk.co.uk/~media/foodtech.htm food technology website that provides basic information for learners Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. These resources should be used with caution.

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Unit 37:
Learning hours: NQF Level 5:

Food Hygiene and the Environment
60 BTEC Higher National — H2

Description of unit
The aim of this unit is to define the importance of the hygienic storage, preparation and serving of food in a controlled environment, and investigate the underlying principles of food hygiene. Food hygiene is becoming increasingly important from the perspective of both the operator and the consumer. The intention of this unit is to give a broad insight into the subject from a management perspective. Learners will initially develop their understanding of food poisoning and the processes that can prevent food spoilage and preserve food quality. They will also examine a range of prevention systems and how they can be implemented. Their learning will be underpinned through the analysis of the importance of risk assessment and quality control systems.

Summary of learning outcomes
To achieve this unit a learner must: 1 2 3 4 Describe the agents of food poisoning and food-borne disease Analyse the processes that can effectively prevent food spoilage and preserve food quality Explain the importance of effective prevention systems in the control of food contamination Analyse the importance of risk assessment and quality control systems.

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005

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Content

1

Agents of food poisoning Bacteriology: main bacteria of concern — salmonella, clostridia, listeria, Ecoli, staphylococcus aureus, growth conditions, characteristics, incubation and onset times of illness Physical contamination: explanation of physical contaminants, prevention of physical contamination, methods of control Chemical contamination: types of chemical contaminants, prevention of chemical contamination, methods of control Food poisoning: causes, symptoms, duration Food-borne infections: difference between food-borne infection and food poisoning, agents of food-borne disease, sources of contamination, prevention measures High-risk foods: foods which are most likely to cause food poisoning

2

Processes Food spoilage agents: bacteria, yeasts, moulds, enzymatic activity Food preservation methods: chemical, physical Special processes to prolong shelf-life: irradiation, microwaves, vacuum packing

3

Effective prevention systems Storage: methods and types of storage, storage controls — temperature, humidity, cleanliness, labelling, stock rotation, use-by dates, cross-contamination Personal hygiene: legislation related to personal hygiene, protective clothing, crosscontamination, notification of illness, personal hygiene through training Cleaning and disinfection: definition of detergent, disinfectant, sanitiser, sterilant, storage and use of chemicals, Control of Substances Harmful to Health (COSHH) regulations, modes of action of cleaning materials, design, implementation and monitoring of cleaning schedules Pests: types of pests in food establishments, methods of entry, signs of infestation, control and monitoring Design and construction of premises: systems approach to designing premises, importance of barrier control, legislation of design, cleaning considerations Training: importance of training in how to monitor the systems employed

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BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005

4

Risk assessment and quality control systems Quality control systems: assured safe catering, risk assessment, good manufacturing practice and supplier safety assurance Hazard Analysis and Control of Critical Points (HACCP): implementation, process flow diagrams, monitoring and evaluation, training Legislation: Food Safety Act 1990, Food Safety (Temperature Control) Regulations 1995, Food Safety (General Food Hygiene) Regulations 1995; replacement legislation where applicable

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Outcomes and assessment criteria

Outcomes

Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to:

1

Describe the agents of food poisoning and food-borne disease

• • • •

determine the importance of bacteriology in the prevention of food poisoning describe physical and chemical contaminants and how they can be prevented define the causes, symptoms, duration and onset times of food poisoning with reference to specific causes explain the term ‘food-borne illness’, the associated agents and how it can be prevented summarise the types of food-spoilage agents and the conditions in which they grow describe the methods of food preservation and their effectiveness in controlling food spoilage identify the special processes available and how they work summarise the methods for safe storage of food describe the importance of personal hygiene in the control of food contamination assess cleaning and disinfection as an integral part of safe food production discuss the problems associated with various pests in food establishments evaluate the need for careful design and construction of premises with respect to food hygiene explain the importance of training as a management function describe the various types of quality control systems prepare a risk assessment and quality control system and apply current food safety legislation.

2

Analyse the processes that can effectively prevent food spoilage and preserve food quality

• • •

3

Explain the importance of effective prevention systems in the control of food contamination

• • • • • •

4

Analyse the importance of risk assessment and quality control systems.

• •

300

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005

such as controlled stock rotation and monitoring of storage temperatures in a hospital cook-chill system. Tutors should also use focused case studies. Assessment By its nature. Laboratory experiments can explore the scientific aspects of the processes. Issues relating to quality control and risk assessment are linked to other units within the programme. as well as expected and unexpected forms of physical and chemical contamination. There are plentiful resources produced by the industry. However. it should also be linked to practical units in order to underpin the relevance of the subject and the outcomes to the overarching hospitality industry. Theory should be supported by laboratory work in a controlled environment. This work will lead to a range of effective prevention systems. the Environmental Health Office and other agencies such as the Royal Institute of Public Health that highlight a range of specific issues. Tutors should begin with the theory of agents of food poisoning. the unit will require evidence of theoretical learning. for example a hotel or restaurant. The final learning outcome will require delivery using a blend of theory and practice. but tutors should reinforce the importance of such practices from the food hygiene perspective. which should be used to support vocational relevance. many of which are regrettably based in real life. There are plentiful packages and support resources available in this area. Accounts of laboratory experiments will also be required. However. which is likely to be based on report writing. this aspect begins to link theory with practice. tutors should not overlook the advantages of presentations to a group. Theory should establish the processes involved in the prevention of food spoilage and food preservation. Although theory will be necessary to introduce concepts. Delivery should include theory supported by practical laboratory work. Such environments may also clarify issues of design and construction of premises in a way that may not be so apparent in converted premises. Visits to a range of commercial operations will expose learners to a wider variety of prevention systems. Logs of practical work. Learners will also have the opportunity to carry out risk assessment in a range of areas and compare their results with risk assessment in practice. Further experimentation can examine the additional hazards posed by high-risk foods. such as the risk assessment and its outcomes. also provide alternative forms of evidence. Visiting speakers including food hygiene specialists should be used where possible to add currency and vocational relevance.Guidance Delivery This unit would be best delivered as a stand-alone package in order to ensure all the learning outcomes are achieved. although some may necessarily take place over a longer time period to assess the effects of preservation processes. with a focus on the growth of food poisoning cultures. particularly where the group includes industry specialists such as the local Environmental Health Officer or the food safety officer for the local hospital. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 301 . Learners will be able to observe a range of effective prevention systems in practice within the centre’s realistic working environment. but nonetheless underpin the serious implications of this unit.

they have access to the latest technological equipment eg laptop computers. some of which will probably be drawn from the trade press. regulatory. It is strongly recommended that when learners are delivering presentations. 302 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .There is the potential to design a single assignment covering all aspects of evidence required by the unit. Examples include: • • • • • • • • • • • • • • • • • • • Unit 4: Food and Beverage Operations Unit 13: On-Licensed Trade Management Unit 27: Cellar and Bar Operations 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 35: Creative Patisserie (double unit). ethical and social requirements E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety F12: Improve organisational performance. Details of suggested reading materials are provided below. Tutors should also develop a bank of case study materials. to add currency and vocational relevance. Links This unit provides and can be linked successfully with a wide range of units. and the use of relevant software applications. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP06: Managing Food Hygiene OP07: Managing Food Production Operations OP38: Statutory Regulations and Legal Requirements OP41: Hospitality Technology OP43: Food Science. Laboratory facilities would be helpful to support exploratory work. Resources Learners will need access to a library with a variety of texts. This unit also links to the following Management NVQ units: B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. presentation software. journals and specialist CD ROMs associated with food hygiene as well as access to the internet. This would make a comprehensive assessment vehicle that would add value to learners’ work but tutors must ensure that this is not at the expense of fundamental understanding of the subject. LCD projectors.

co. 2004) ISBN 1904544258 Trickett J — Food Hygiene for Food Handlers (Thomson Learning.co. Engel D and Woffenden C (editor) — A Guide to HACCP: Hazard Analysis for Small Businesses (Highfield. 1996) ISBN 0834216809 Dillon M and Griffith C — How to Audit: Verifying Food Control Systems (MD Associates. 1997) ISBN 1900134055 Dillon M and Griffith C — How to HACCP: An Illustrated Guide (MD Associates.fastrain. 2002) ISBN 0750653493 Leach J — A Guide to Customer Perceptions of Food Hygiene (Chadwick House. Wallace C A and Cassianos C — HACCP: Executive Briefing (Blackwell Science.Support materials Books Blanch S — Food Hygiene (Hodder Arnold H&S. 2003) ISBN 0340858079 Chesworth N — Food Hygiene Auditing (Kluwer Academic/Plenum Publishers. 1997) ISBN 0900103000 Managing Food Safety (FST Interactive — www.fastrain. 2000) ISBN 1900134128 Garbutt J — Essentials of Food Microbiology (Hodder Arnold. 1993) ISBN 034053740X Knowles T — Food Safety in the Hospitality Industry (Butterworth-Heinemann.uk) Caterer and Hotelkeeper (Reed Business Information) Croner Guide: The A-Z to Catering (Croner Publications) Croner’s Catering Magazine (Croner Publications) Food Safety (General Food Hygiene) Regulations 1995 (Stationery Office Books. 1997) ISBN 0340677015 Hobbs B C and Roberts D (editor) — Food Poisoning and Food Hygiene (Hodder Arnold. 1995) ISBN 0110532279 Hospitality (Reed Business Information) Industry Guide to Good Hygiene Practice: Catering Guide (Department of Health/Chadwick House. 1996) ISBN 1861526903 Further reading Assessing Food Hygiene (FST Interactive — www.uk) Voice of the BHA (British Hospitality Association) HCIMA produce a number of copyright-free technical briefs on most aspects of hospitality and catering which are available for free download — see the HCIMA website (details below). BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 303 . 1996) ISBN 1871912903 Mortimore S. 2001) ISBN 0632056487 Sprenger R A — Hygiene for Management (Highfield. 2003) ISBN 1904306004 Macdonald D J.

gov.hsebooks.sofht.gov.co. These resources should be used with caution.co.rsph.croner.highfield.fastrain.uk www.co.hse.uk www.hcima.people1st.uk www. Video/DVD BBC Learning Zone — hospitality and catering programmes Broadcasts of commercial programmes relating to the hospitality and catering industry Essential Food Hygiene (Royal Society of Health) CD ROM Basic Food Hygiene (Highfield Publications — www.com Useful HSE publications include A Guide to Information.food.gov.co.phls.uk www.bha-online. Food and Rural Affairs FST Interactive Food Standards Agency Hotel and Catering International Management Association Health & Safety Executive People 1st (formerly Hospitality Training Foundation) Health Protection Agency Royal Institute of Public Health Royal Society for Promotion of Health The Society of Food Hygiene Technology Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Instruction and Training and Catering Guidance Sheets.uk www.org.co.com www.org.org.caterer.uk www.uk www. Websites often make reference to other internet information sources.org www.cieh.Health and Safety Executive Books are available from: HSE Books PO Box 1999 Sudbury Suffolk CO10 2WA Telephone: 01787 881 165 Website: www.uk www.co.defra.uk www.riph. 304 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .org www.uk British Hospitality Association Caterer and Hotelkeeper website Chartered Institute of Environmental Health Croner Publications Department for Environment.uk www.uk) Websites www.

including contemporary ideas regarding diet and health such as food choice and the influences of society. prior to undertaking the unit. They will then be able to use this to explore the role of nutrition in the planning and management of food production operations.Unit 38: Learning hours: NQF Level 5: Nutrition and Diet 60 BTEC Higher National — H2 Description of unit The aim of this unit is to investigate a number of areas of nutrition. in order to devise and analyse menus for a variety of customers in various sectors of the hospitality industry. the learner has a basic knowledge of nutrition. which underpin the links between diet and health. This will lead to wider issues relating to the role of nutrition in hospitality management. Learners will also have the opportunity to plan and analyse diet and menus for a range of situations and customers. It is assumed that. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Explain nutritional principles Investigate the links between diet and health Plan and analyse diet s and menus Examine the role of nutrition in hospitality management. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 305 . Learners will develop their understanding of nutritional principles.

biochemical. coronary heart disease.Content 1 Nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic. elderly. monosaturates. product development trends linked to customer demands. pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment). body mass index (BMI). cultural. measurement of food and nutrient intake (24 hour recall. snacking) Food classification: main food groups (meat. sugar. milk and dairy foods. diet (eg antioxidant vitamins) and cancer. nutrient and energy needs of population subgroups (children. diabetic. behavioural effects. nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy. nutrient and food recommendations of 1994 COMA report Therapeutic diets: diabetic. weighed inventory. sensory perception). diet and dental health. bread and cereal foods. salt and hypertension Deficiency diseases: folic acid deficiency. polyunsaturates. psychological. use of food tables 2 Diet and health Health: obesity and overweight (nature and extent. salt and increased fibre) 306 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . menus and diets to comply with healthy eating guidelines (reduced fat. anaemia. weight-reducing and glutenfree diets Analysis of menus and diets: measurement. vegan. fruit and vegetables. transfatty acids) and effects on serum cholesterol (LDL and HDL). physically active. causes. fish and alternatives. media. evaluation of the suitability of menus for the intended customers Menu modification: adaptation of recipes. ethical. religious. fatty and sugary foods). 1983 NACNE report. current market share for alcoholic beverages Allergies: eg peanut. omega-3 fatty acids. treatment. colourings 3 Diets and menus Meal/menu planning: construction of healthy. current food trends (eg fast foods. other vitamin and mineral deficiencies Healthy eating: healthy eating guidelines. calculation and estimation of weights of foods in meals and diets. palatable meals and menus for a variety of situations and customers including vegetarian. dietary fats (saturates. National Food Survey). use of food tables and computer programmes in the analysis of the nutrient and energy contents of a variety of menus and diets.and long-term). fibre/NSP (non-starch polysaccharides) and bowel disorders. weight-reducing and gluten-free diets Alcohol: physiological/psychological effects of alcohol in the body (short.

hotels. fast-food outlets) Promotion of healthy eating: importance of a good diet. presentation of nutritional information to customers and staff. restaurants. microwave cooking. sous vide) Nutrition in different sectors of the industry: application of nutritional principles and relative importance of nutrition in a variety of catering outlets (eg schools. nutrition education BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 307 .4 Role of nutrition Food production methods: effects of different food production methods and cooking techniques on the nutritional values of foods (eg conventional large-scale cooking methods. residential homes. cook-chill. hospitals. employee feeding.

2 Investigate the links between diet and health • • • • 3 Plan and analyse diets and menus • • • 4 Examine the role of nutrition in hospitality management. • • • 308 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . palatable meals for a variety of customers and situations analyse menus and diets using food tables and computer programmes modify existing recipes. obesity and coeliac disease appraise the effects of alcohol on the human body and the hospitality world prepare and develop healthy.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Explain nutritional principles • • • • describe the factors affecting food choice and current food trends classify foods according to type and nutrient content describe nutritional requirements of individuals and groups explain methods used for measuring nutritional status and food intake describe the relationships between diet and health explain the principles of healthy eating describe the use of diet in the treatment of diabetes. meals and menus to implement healthy eating principles describe the effects of different food production methods on the nutritional value of foods compare the importance of nutrition and the different nutritional principles involved in a variety of catering outlets produce material which provides nutrition information and promotes concepts of healthy eating suitable for use in the catering industry.

photographs. such as posters. which can be supported by visits to industry. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 309 . Theoretical input will be required to develop learners’ knowledge of food classifications and nutritional requirements. learners can explore a wide variety of user groups and provide feedback to their peers. Learners need to draw together their learning by examining the role of nutrition in hospitality management. Visits to industry to observe the preparation of food and drink that reflects the broad coverage of this unit will provide vocational relevance. This is a useful opportunity to develop contributions from visiting specialists. If directed by the tutor. Assessment Tutors and learners should be aware of the importance of persuading user groups to consider the implications of diet and nutrition. Tutors should focus on the capacity for menu modification to underpin healthy diets. thus extending substantially their range of knowledge. opening opportunities for dietary analysis on a personal level. where the effective application of diet and nutrition can be critical. Other possibilities may include sports coaches or food consultants with a remit for schools provision. such as those caused by the passing trend of junk fast food. Presentations that enable learners to demonstrate a variety of communication skills will enhance the presentation of evidence. theoretical input will form the basis of delivery. will help to focus learners’ current knowledge of diet and nutritional principles. Learners should also include evidence of how menus have been modified for a variety of customers and outlets. However. particularly in the third world. Tutors should use case study material to highlight key diet issues. such as a nutritional specialist from the local hospital. Learners need to be able to link concepts of diet and nutrition to contemporary food and beverage provision. Visual support for presentations. modified and ‘healthy’ recipes. They need to understand the capacity of hospitality managers and practitioners to manage and influence dietary choice and to promote healthy eating. As such. Diet and health issues can be readily related to learners’ own lifestyles. followed by feedback and wider discussion. such as the changes from junk fast food to healthier alternatives that can still be produced and provided quickly. Further visits to industry will enable learners to investigate management policy regarding the nutritional aspects of food provision and the choices available to managers and chefs in practical environments. lengthy reports are unlikely to be an effective assessment vehicle.Guidance Delivery This unit requires delivery using a combination of theory and practical application. When investigating the links between diet and health. material or displays for promotion of nutritional and healthy eating concepts and particularly graphical representations of dietary analysis will add meaning and relevance to the presentation. such as evidence of deficiency diseases. it is important to highlight the risks to the western diet. particularly when the audience includes dietary specialists. This can subsequently be extended to cover a range of other food users. It is important for them to understand that the concept extends beyond hospital and health care provision into everyday hospitality operations. Initial discussions by small groups of learners.

Learners will need access to a library with a variety of texts and journals associated with nutrition and diet as well as access to the internet. Links This unit provides and can be linked successfully with a wide range of units. This unit also links to the following Management NVQ units: B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. and the use of relevant software applications. This unit also links with the following blocks of the HCIMA Corpus of Knowledge: OP05: Nutrition and Diet OP43: Food Science. regulatory. ethical and social requirements F9: Build your organisation’s understanding of its market and customers F10: Develop a customer focused organisation F11: Manage the achievement of customer satisfaction. Support materials Books Barasi M — Human Nutrition: A Health Perspective (Hodder Arnold. 2003) ISBN 0340810254 Bender D A — Nutritional Biochemistry of the Vitamins (Cambridge University Press. Resources Learners will need access to laboratory facilities and software packages for analysis of diets and menus. presentation software. 2003) ISBN 0521803888 Byrom S E — Pocket Guide to Nutrition and Dietetics (Churchill Livingstone. Debruyne L and Whitney E — Nutrition and Diet Therapy (Wadsworth. Examples include: • • • • • • • • • • • • • • Unit 4: Food and Beverage Operations 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 35: Creative Patisserie (double unit) Unit 36: Catering Technology. 1999) ISBN 0443056277 310 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . LCD projectors. 1999) ISBN 0534545947 Garrow J S and James W P T — Human Nutrition and Dietetics (Churchill Livingstone. they have access to the latest technological equipment eg laptop computers.It is strongly recommended that when learners are delivering presentations. 2002) ISBN 0443071365 Cataldo C B.

Nutrition and the Prevention of Chronic Diseases (World Health Organisation.co. 1996) ISBN 0752105957 Websites www.50plushealth. 2003) ISBN 0972018417 Shepard R — Handbook of the Psychophysiology of Human Eating (John Wiley & Sons. 2002) ISBN 0854044280 Manual of Nutrition (MAFF/Stationery OfficeBooks. 2002) ISBN 0721695329 Phillips B — Eating for Life: Your Guide to Great Health. Websites often make reference to other internet information sources. 1989) ISBN 0471914959 Stanfield M S — Nutrition and Diet Therapy (Jones and Bartlett. 2003) ISBN 924120916X McCance and Widdowson’s The Composition of Foods: Summary Edition (Food Standards Agency/Royal Society of Chemistry.uk www. 1991) ISBN 0113213972 Diet. 2002) ISBN 0198508611 Parker R — Introduction to Food Science (Delmar.eatwellcard. 1995) ISBN 0112429912 Nutritional Aspects of Cardiovascular Disease (Health Development Agency.uk nutrition and diet advice for the over-50s nutritional and healthy lifestyle advice Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 311 . Fat Loss and Increased Energy (High Point Media. These resources should be used with caution.co. 2001) ISBN 0766813142 Peckenpaugh N — Nutrition and Essential Diet Therapy (Saunders. 2003) ISBN 0763721409 Webb G — Nutrition: A Health Promotion Approach (Hodder Arnold. 2002) ISBN 0340760699 Further reading Dietary Reference Values of Food Energy and Nutrients for the UK (Department of Health/Stationery Office Books.Mann J and Truss S (editors) — Essentials of Human Nutrition (Oxford University Press.

312 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 313 . Learners must ensure that their evidence relates to the sector they are studying. Learners will also be able to evaluate the implementation of government policy at a local level. Learners will be able to examine the expansion and influence of the sport and leisure industry over the last twenty years as well as the interrelationship between the different partners within the industry. growth and expansion of the sport and leisure industry. which influences the sport and leisure industry. Learners will be expected to look at the role and impact of the political environment. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the growth and influence of the sport and leisure industry Explore the range of sport and leisure providers Investigate the role of government and the political environment in the context of the sport and leisure industry Investigate the key impacts and current issues that affect sport and leisure. social/cultural and environmental theories. as well as the role of both government and government agencies. Learners will be expected to prepare management strategies to meet these impacts and issues at a local level. This unit is common to more than one Higher National qualification.Unit 39: Learning hours: NQF Level 5: The Sport and Leisure Industry 60 BTEC Higher National — H1 Description of unit The aim of this unit is to give learners an understanding of the sport and leisure industry and the environment in which the industry operates. Learners will also explore the significance of key impacts and current issues that affect the sport and leisure industry using relevant economic. This unit develops the underpinning knowledge for this qualification so that learners have a broad understanding of the range.

sector skills councils. professional bodies eg ISRM and ILAM 2 Sport and leisure providers Organisation: funding. equality of access and opportunity eg women and disabled participants. voluntary eg local sports clubs. data protection. inner cities and crime rates. social inclusion. ethical and environmental practices. schools and specialist sports colleges. cinemas and theatres. venue. professional clubs. exhibitions. health and safety. lifestyle. governmental imperatives. voluntary and public provision. economic growth. consumer consumption. new sports colleges and centres of excellence 314 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . profits and market share. government organisations. values and ethics and their use within related activities. sports merchandise. hospitality and exhibitions. sports development policy and planning. mission statements. commercial activities by public and voluntary providers. other stakeholders. arts and entertainment. government targets. lifestyle. implementation and success. events management. Modern Apprenticeships 3 Role of government and the political environment Role: governmental departments and their interrelationship eg education and health. public eg local authority leisure. national governing bodies. management training for different aspects of the sector eg National Occupational Standards. parks and events. scientific management. adventure tourism. outdoor activities. purpose built facilities. socio-economic group. values and objectives: concept of corporate vision. outdoor and indoor. further education centres of excellence. customer friendly. democratic Mission. health and obesity in school children. relationships between the providers. educational eg new sports colleges and centres of excellence. specialist activities. major event planning Policy: support and priority for sport and leisure. disability/health status. fashionable sport and leisure and trends in sport and leisure.Content 1 Growth and influence Sport and leisure industry: facilities and activities. quasi-governmental institutions and government sponsored bodies. commercial and private providers. crime prevention. structure and significance of commercial. health clubs and spas. community activities by commercial providers Management: lines of communication within and external to the organisation. inflation. funding similarities. widening participation. gender. management by objectives. geographical location. other agencies and providers Growth and expansion: related to age. health and social inclusion agenda. recreation. autocratic. central government policy in sport and leisure. level of service. elite training facilities and services eg growth of youth academies for different sports. full employment. entertainment. improved choice. structure eg hierarchical. key legal responsibilities to the consumer and employee. professional sport. sports councils to reflect national government policy on sport and associated areas eg fitness. minority sports. national stadia. setting industry standards. objectives. sales. drama groups. local authority strategies. lottery funding. health clubs.

sports development policy and implementation 4 Key impacts and current issues Impacts: economic eg influence on the growth of other sectors within the economy eg manufacturing of sports-related goods. open days and access for specialist sports.Local authority: eg discretionary power to provide sport and leisure activities to improve health. barriers to participation eg age. loss of school playing fields. marketing events. high levels of importation of related goods and services. health of the nation eg obesity. unemployment trends. energy conservation. improved choice and ‘value for money’. increased participation. seasonality. health and well-being. higher leisure spend. work-life balance/leisure time Strategies: for economic. quality of life. pride. environmental eg pollution. culture. greater provision by local authorities. improve revenue and facilities. development of national stadia. anti-drug. gender. transport. brown field sites versus green field sites. achievement in school. social and cultural eg income and employment. education and lifelong learning. environmental. land use. generation of revenue. use of non-work time and increased leisure time. planning and land use. sustainable transport links. policy planning and management structures. disability. activities and events BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 315 . social and cultural impacts and issues. regeneration of communities. anti-crime. accessible facilities for different community groups eg age. work/life balance. media coverage and influence on participation eg use of selected advertisements to promote sports-related foods. hosting of a major games. waste management and recycling Issues: economic.

economic and environmental theories prepare strategies that can be used to manage a range of sport and leisure issues and impacts.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the growth and influence of the sport and leisure industry • use relevant data to analyse the growth. values and objectives of key sport and leisure providers. • • 316 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . interrelationship. effectiveness and contribution to the sector review the organisation. governance and management of key sport and leisure providers explain the similarities and differences in the organisation of the key sport and leisure providers evaluate the extent to which local sport and leisure providers meet the needs of the community and predict future trends and possible changes describe the role and interrelationship of national government departments with a remit that includes sport and leisure related activities. using relevant social. funding. • 2 Explore the range of sport and leisure providers • • • • 3 Investigate the role of government and the political environment in the context of the sport and leisure industry • • • 4 Investigate the key impacts and current issues that affect sport and leisure. expansion and influence of the sport and leisure industry over the last 10 years explain the range of sport and leisure providers in terms of their roles. facilities and services explain the mission. identifying areas of interest and potential conflict explain current government policy and its effect on the sport and leisure industry evaluate the implementation and success of current government policy and local authority strategy in a selected locality using relevant research data explain and assess the significance of key impacts and current issues that affect sport and leisure. cultural. assessing their impact. participants.

Guidance Delivery This unit can be delivered using a mixture of class discussions. Resources Learners need access to a range of sport and leisure providers as well as current government policies on sport and leisure. It also links with occupational standards for professional qualifications such as those offered by the Institute of Sport and Recreation Management (ISRM) certificate and the Institute of Leisure and Amenity Management (ILAM) diploma. A full discussion with local sports development officers can help raise awareness of local priorities that relate to government policies. Learners will also need to appreciate the role and significance of governmental departments. Support materials Books Cossons N and Anderton D — Looking at Leisure (Hodder Arnold H&S. formal lectures. visits and case study material. 2002) ISBN 0333726871 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 317 . They will also need to be able to discuss current government policies and their impact on sport and leisure. 1992) ISBN 0340570415 Eastwood N — The Sports Funding Guide (Directory of Social Change. Leisure and Culture in 20th Century Britain (Palgrave Macmillan. Assessment Evidence for this unit can be presented as: • • • formal reports showing the expansion and growth of the industry over the last 10 years presentations for a selected audience illustrating the organisation of key sport and leisure providers a series of newspaper articles that show the range of issues that impact on sport and leisure and strategies for managing any changes that can meet the needs of the industry. Links This unit links to the following Management NVQ unit: • B2: Map the environment in which your organisation operates. 1995) ISBN 0748720596 Hill J — Sport. 1999) ISBN 1900360497 Haywood L — Understanding Leisure (Nelson Thornes. Learners should be able to visit a range of sports and leisure organisations in order to understand and discuss the breadth and influence of the industry.

2005) ISBN 0415309964 Wolsey C and Abrams J — Understanding Leisure Organisations (Longman.uk www.Holt R and Mason T — Sport in Britain since 1945 (Blackwell.gov.culture.uk www.statistics.sportengland.co.uk www. 318 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . These resources should be used with caution.audit-commission. Media and Sport Institute of Leisure and Amenity Management Institute of Sport and Recreation Management Sport England National Statistics Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 2000) ISBN 0631171541 Torkildsen G — Leisure and Recreation Management (Routledge. 2002) ISBN 1862403589 Websites www.gov.uk Audit Commission Department for Culture.isrm. 2001) ISBN 0582381657 Further reading Health Club Management Leisure Management Leisure Manager — ILAM journal Recreation — ISRM journal Sport and Recreation: Learning from Audit.co. Websites often make reference to other internet information sources. Inspection and Research (Audit Commission.uk www.gov.ilam.org www.

Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate the growth and development of heritage and cultural providers within the contexts of natural and constructed environments Examine the roles of heritage and cultural attractions within the leisure industry Explore the ownerships and organisations involved in the heritage and cultural industry Investigate the role of interpretation within the heritage and culture providers. The learner will also be able to look at potential conflicts within the industry and the influence of technology. Learners must ensure that their evidence relates to the sector they are studying. Throughout the unit learners will gain an awareness of definitions of heritage and culture. Learners will also be expected to investigate the role and scope of interpretation within this sector and its impact on participants and management. This unit is common to more than one Higher National qualification. the organisations involved in the management of heritage and the different forms of ownership.Unit 40: Learning hours: NQF Level 5: Heritage and Cultural Management 60 BTEC Higher National — H1 Description of unit The aim of this unit is to investigate heritage and cultural management and its role within the leisure sector. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 319 . This unit will provide an in-depth understanding of the economic growth development of the heritage and cultural industry.

language and food. changing staff profiles Audiences: segmentation. advisory and legislative. mission and values. management of change 2 Roles of heritage and cultural attractions Scope of heritage and culture: education. forests. changes eg new technologies. national parks. artefacts. public art. museums. themed sites. the Countryside Agency. impact of visitors on sites and their immediate environments. legend. role in education. control of access and preservation of cultural heritage. transport. conservation threats imposed by further growth.Content 1 Growth and development of heritage and cultural providers Heritage: definitions of heritage. impact of the leisure industry on the conservation and sustainability of such sites Constructed: built heritage environment. brown field sites versus green field sites. income generation and links with tourism and urban regeneration. recreation. changes in attractions and income generation. government departments eg DCMS. government agencies eg English Heritage. song. dance. mission and values. Environment Agency. planning and land use. access to the new technologies eg capital costs and revenue generation. Cadw. quangos and voluntary bodies eg the Civic Trust. visitor levels and usage rates. archaeological sites. sites and venues. sculpture and monuments Cultural heritage: role of heritage industry in shaping and sustaining cultural identity. Wildlife Trusts. the National Parks. specialist groups 3 Ownerships and organisations Ownership of heritage and culture: public and commercial ownership. target groups. role of national governmental departments Roles and responsibilities: funding. analysis of its importance and interest Natural: aspects of heritage including landscape. wildlife. erosion. other habitats. accessibility and sustainability of transport. industrial heritage. regional and national costume. role and operation of charitable trusts. folklore. historic buildings. regional/local authority departments and specialist conservation groups. coastlines. objectives and income generation. myth. new merchandising 320 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . research. up-skilling and re-training staff. potential role and impact of new technologies eg virtual reality and interactive software. overall status of heritage and culture as a leisure activity. entertainment Attractions: differing types of attractions. management roles and responsibilities Organisations: eg structure and remits of the National Trust. Historic Scotland. woodlands. training and up-skilling of staff. training and conservation. impact of issues such as the European Capital of Culture bids Conflicts of interest: access versus conservation. presentation of heritage and culture to visitors. sport-related heritage sites.

combination of interpretative media to achieve appropriate effects BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 321 . audio-visual. audio and other sensory techniques Meeting audience needs: importance of establishing audience needs for effective interpretation.4 Role of interpretation Interpretation: importance of interpretation to the visitor experience. relevance of a thematic approach to interpretation Media for interpretation: published material. drama and role play. language levels. interactive technology.

policies and legislation analyse the impact of technology on the management of the culture and heritage industry compare the scope of heritage and cultural providers and the range of attractions that need to be managed in order to meet the needs of different audiences and venues classify heritage and cultural attractions using audience profiles and venues compare the different forms of ownership within the cultural and heritage industry and the impact on income generation and responsiveness to changing audience needs summarise the structure and management of key heritage organisations and their inter-relationships evaluate the success of two organisations involved in the management of heritage and cultural sites explain the scope and affect of interpretation within the heritage and cultural industry evaluate the impact of contrasting media and the way they affect interpretation prepare an interpretation plan for a specific heritage site which takes account of potential audiences and their needs. • • • 322 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the growth and development of heritage and cultural providers within the contexts of natural and constructed environments • analyse the economic growth of the heritage and cultural industry using examples from the natural and constructed environments explain and exemplify potential conflicts between leisure activities and the conservation of heritage and cultural resources using relevant data. • • 2 Examine the roles of heritage and cultural attractions within the leisure industry • • 3 Explore the ownerships and organisations involved in the heritage and cultural industry • • • 4 Investigate the role of interpretation within the heritage and culture providers.

In developing their submissions for this assessment. Whichever form of submission is used. Whilst this unit deals specifically with the management of heritage and cultural attractions. Assessment This unit will be assessed through the presentation of a study of a chosen heritage cultural site. The nature of the unit content also permits a wide range of opportunities for independent research. The presentation may be in written format or delivered orally. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 323 .Guidance Delivery Whilst much background information required for this unit can be delivered through lectures and seminars. Using case studies can promote the development of skills of analysis and synthesis. learners may benefit from considering the relevance of knowledge and understanding gained in other units. Where an oral presentation is used as the basis for assessment the learner should submit relevant supporting material. including an account of research sources. The consideration of issues such as conservation versus access within the unit is an ideal mechanism for developing a wide range of analytical skills. and their potential contribution to their management and development an evaluation of existing forms of interpretation used in the sites. the role of heritage within the structure of the wider leisure industry and appreciate the significance of heritage attractions within the social contexts of leisure activity. these should include a wide range of heritage case studies to help emphasise the diversity of the sector and the variety of organisations involved in the management of heritage. and a plan outlining their improvement using a range of media. The delivery programme should include as many site visits as possible so that learners can be encouraged to evaluate a range of approaches to conservation and interpretation in practice. and be able to discuss. to the tutor. learners should acknowledge. the following areas should be included in the study: • • • • • • categorisation of the sites being compared an analysis of the scale of the sites in terms of their role as visitor attractions and their contribution to local economies potential conflicts between leisure activities and the sustainability of the sites and their local environments the impact of the different forms of ownership on the sites an outline of the heritage management organisations relevant to the sites.

1999) ISBN 1841500054 Goodey B — Heritage Interpretation Management (John Wiley & Sons. 2003) ISBN 082645898X Leaske A and Yeoman I — Heritage Visitor Attractions: An Operations Management Perspective (Thomson Learning. the Heritage and the Public (University of London Institute of Archaeology. Various government papers and reports on the cultural and heritage industry would also be an advantage as well as documents produced by a range of organisations such as the National Trust. 1994) ISBN 0415068576 Howard P — Heritage: Management. This unit also links to the following Management NVQ unit: • B2: Map the environment in which your organisation operates. Resources Learners need access to a range of cultural and heritage sites as well as use of the internet and any related case studies. 1998) ISBN 0471974048 Hooper-Greenhill E — Museums and Their Visitors (Routledge. 1999) ISBN 0304702927 Merriman N — Beyond the Glass Case: The Past. 2000) ISBN 0905853377 Videos A Watching Brief (National Trust) Keeping House (National Trust) Living History (English Heritage) Protecting our Past (English Heritage) Role up (English Heritage) Sitework (English Heritage) The Past Replayed (English Heritage) Using Museums (Fulcrum/Channel 4) 324 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . 1997) ISBN 0471971200 Hall C M and McArthur S — Integrated Heritage Management (John Wiley & Sons. Interpretation. Support materials Books Ashworth G and Howard P — European Heritage Planning and Management (Intellect Books. Identity (Continuum International.Links There are links between this unit and other related units such as Unit 39: The Sport and Leisure Industry and Unit 26: Research Project.

english-heritage. These resources should be used with caution.uk www.nationaltrust. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 325 .uk www.org.hlf.org.org.Websites www. Websites often make reference to other internet information sources.uk English Heritage Heritage Lottery Fund The National Trust Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.

326 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

entertainment and venue management industry Explore the management and operation of different types of venues Investigate current and future trends in the arts. private and voluntary sectors’ involvement in the world of entertainment. opera. the influence of contrasting financial practices and the underlying trends within the arts and entertainment industry. safety and security. operation and funding of live performance.Unit 41: Learning hours: NQF Level 5: Entertainment and Venue Management 60 BTEC Higher National — H2 Description of unit This unit is designed to give an over-arching view of the arts and entertainment industry with a particular emphasis on venue management. The unit explores the industry’s dynamic structure through an identification of trends in the public. entertainment and venue management industry to the national economy Investigate the range of activities offered by the arts. The impact of large-scale venues needs to be considered in the wider context of leisure management given the vast range of possible entertainment opportunities offered by multi-purpose arena and stadia offering venues for major sporting events. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the contribution of the arts. ice shows. televised events and the attendant venue management problems relating to licensing. entertainment and venue management industry. Learners must ensure that their evidence relates to the sector they are studying. This unit is common to more than one Higher National qualification. A range of activities and venues and the corresponding levels of public usage and support are explored. health. popular music concerts. This will provide the learner with an insight into the management and operation of a range of activities and venues. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 327 .

touring. local authorities. box office Influences: status eg for-profit. homes. theatre. photography Audiences: national usage figures. principles of revenue and capital subsidy. age and socio-economic breakdown. not-for-profit. role of Government and funding agencies. festivals. pubs. community halls. regional arts boards. General Household Survey Economy: ways the arts. semiprofessional. ‘space to sell’ concept. promotion. National Lottery. deployment of staff to ensure a smooth and effective organisation 328 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . film and video including recording. budgeting. by performers eg professional. clubs. bingo. catering and bars. voluntary. the Henley Centre. media relations Employment: managerial and supervisory levels in each sector Staffing: work and responsibilities for selected venues commenting on current practices. staffing. entertainment and venue management industry Data: analysis of data from the entertainment and venue industry eg DCMS Annual Reports. festivals. outdoor spaces. urban/rural provision For-profit sector: areas of private provision eg concerts. merchandising and point-of-sale. technical and production staff. scheduling. safety and security. opera. cinemas. concert halls. Stadia. amateur. direction eg programming. direct and indirect economic benefits 3 Management and operation Strategies: management and operational strategies of organisations within the industry Income generation: revenue generation and procedures within the industry. cleaning and maintenance. voluntary organisations eg ‘Friends’. by venue eg venue-specific. entertainment and venue management industry 2 Range of activities Activity: by type eg public. theatre. entertainment and venue industry have contributed to the national economy and the development and distribution of different activities Agencies: comparison of local. dance. BMRB International. galleries. comedy. NEC. television. schools. visual arts and crafts including exhibitions. arts centres. regional and national funding agencies. non-dedicated spaces eg streets. Target Group Index. spectator and participatory activity. dedicated spaces eg theatres. commercial sponsorship Not-for-profit sector: public and voluntary sectors. private. arts sponsorship. non-statutory provision. front of house operations. their impact on the arts. Arts Council.Content 1 The arts. opportunity-led provision. popular music and recording industry. by art forms eg live performance including music. Leisure Tracking Survey. administration eg licensing. cinema. widening choice Venues: major entertainment venues eg Arenas. resource planning Audience and performance needs: health. clubs. performers Marketing needs: publicity. cabaret.

production. cultural provision as part of major international sports events Technological influences: technical.4 Current and future trends Opportunities: current opportunities in the arts and entertainment industry Future trends: purpose built. commercial approach to management. multi-purpose facilities. effect of technological changes BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 329 . new technologies. partnership funding.

entertainment and venue management industry Explore the management and operation of different types of venues • • • 3 • 4 Investigate current and future trends in the arts. • 2 Investigate the range of activities offered by the arts.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the contribution of the arts. entertainment and venue management industry. entertainment and venue industry compare the scope of the arts entertainment and venue industry and the range of activities offered classify performing arts and entertainment activities using audience profiles and venues compare management and operational strategies for two selected venues. • • • 330 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . entertainment and venue industry to the national economy • analyse data from the arts entertainment and venue industry highlighting ways that they have contributed to the national economy and the development and distribution of different activities compare local. commenting on current practices. deployment of staff to ensure a smooth and effective organisation analyse current trends in the arts entertainment and venue industry explain the affect of current funding arrangements in the arts and entertainment industry and future potential developments analyse the impact of technological changes in the management and operation of arts and entertainment providers. commenting on their revenue generation and procedures evaluate different areas of work and responsibilities for two selected venues. regional and national funding agencies and their impact on the arts.

ethical and social requirements. project-based enquiry. Links This unit can be linked to a number of others which relate to the principles of financial management. Evidence for this unit can be: • • a report on the current and future trends in the management. F10: Develop a customer focused organisation. agency and venue reports eg Arts Council. This unit also links to the following Management NVQ units: • • • B2: Map the environment in which your organisation operates B8: Ensure compliance with legal. socio-economic grouping are identified and analysed. This will enable the learners to understand and explain the context within which arts practitioners operate. case study discussion and contact with arts practitioners and managers. It is advised that research and analysis is undertaken at two levels. The complex nature of the industry however means that obtaining such findings is time consuming and it is suggested that this work should be carried out in teams with information pooled. At the local level it is suggested that the learners concentrate individually on the investigation of two contrasting local venues and that the subsequent analysis of findings is undertaken within the over-arching context of the national arts and entertainment industry. Resources Learners should be given access to a wide range of publications to reflect the diverse nature of this subject area.Guidance Delivery This unit uses both primary and secondary research methods. Assessment This is an internally assessed unit with continuous assessment taking place. human resource management and marketing. gender. BBC BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 331 . Assessment should be of a formative inter-linked nature to enable learners to develop and build upon the knowledge and skills identified in the learning outcomes. These include: • • local and national press company. operation and funding in the arts and entertainment world a case study of a related heritage and/or cultural provider that can be used as a management tool for implementing change such as the use of new technologies to increase audience type and income generation. regulatory. It is important that at the national level statistics such as participation rates by age.

ilam. Media and Sport Institute of Leisure and Amenity Management Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 332 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Support material Books Pick J and Anderton M — Arts Administration (Spon Press.org. LA charitable trust publications eg Carnegie. Arts and Cultural Services (Longman. 1995) ISBN 041918970X Torkildsen G — Leisure and Recreation Management (Routledge.uk www. BMRB International. 2005) ISBN 0415309964 Waters I and Duffield B S (editor) — Entertainment.24hourmuseum. Rowntree statistics as provided by DCMS Annual Reports.co.artscouncil. General Household Survey.culture.uk www. tourism and visitor material professional bodies eg ILAM. Target Group Index. Leisure Tracking Survey. the Henley Centre.uk www.• • • • local authority information eg economic development. EAM.org. Websites often make reference to other internet information sources. 1994) ISBN 0582239052 Further reading Leisure Management Leisure Manager NME Sight and Sound The Stage Websites www. These resources should be used with caution. Gulbenkian.uk National Virtual Museum Arts Council Department for Culture.gov.

Unit 42: Learning hours: NQF Level 5: Sport and Leisure Tourism 60 BTEC Higher National — H2 Description of unit The aim of this unit is to provide learners with an understanding of the tourism industry particularly in relation to sport and leisure. This unit is common to more than one Higher National qualification. socio-cultural and environmental issues that affect sport and leisure tourism Investigate strategies that can be used to maximise the growth of sport and leisure-related tourism. Emphasis is given to the role of sport and leisure-related tourism in the economy and its socio-cultural and environmental implications. Learners will also be expected to prepare data to support a particular sport and leisure-related activity. Learners must ensure that their evidence relates to the sector they are studying. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Investigate the structure of the sport and leisure-related tourism industry Explore the trends and demands for sport and leisure tourism Examine the economic. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 333 . Throughout the unit learners will be expected to use relevant data in order to analyse the trends and nature of demand for sport and leisure tourism. learners will be able to examine the theoretical concept of tourism. In this unit. its structure and organisation.

national and regional tourist boards. socio-cultural and environmental issues Economic: national. regional tourist boards. sector-specific studies eg accommodation surveys. impact of tourism and infrastructure on tourism demand 3 Economic. National Training Organisations. comparative government structures Role of private and voluntary sectors: private sector organisations eg tourist attractions and accommodation providers. planning regulations. local government. role of transport. constructed. shipping. sea and road. international statistics Characteristics and contribution of tourism: patterns of demand. ownership and operation of airports. technological developments in sport and leisure-related tourism Role of public sector: government legislation. airlines. tourism motivators and barriers. environmental impact assessments. tourism authorities. socio-cultural costs and benefits. voluntary sector organisations eg hotels. local. sources of finance for tourism. passenger carriage law. introduction of paid holidays. national. independent surveys. mass tourism. tourism infrastructure including air. contribution to national economy and balance of payments. measuring economic impact. classification of tourism types. funding and grants. tourism-related employment. rail and coach travel. consumer protection law. future markets. career pathways Tourism resources: natural. definitions of tourism and tourists. effects of intercultural contact on host communities. public sector initiatives. cost and benefit analysis. multiplier and leakage effects. competition and conflict issues. tourist movement law eg passports. hostels. effects of intercultural contact on tourists Environmental: positive and negative environmental impacts. partnerships. government and organisational body initiatives 334 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . eco-tourism. tourism sectors including products and services Historical developments: early origins. national and international professional organisations Tourism law: effects of EU and international legislation. sustainable development. effects of deregulation. amenity agencies. protection measures. supply characteristics. labour. laws relating to tourist attractions 2 Trends and demands Sources of tourism data and statistics: international sources. local and regional impacts.Content 1 Sport and leisure-related tourism industry Concept of tourism: models and approaches. growth of spa and seaside towns. political costs and benefits Socio-cultural: social impact models.

new technologies eg interactive software.4 Strategies Regional and national strategies: eg Health of the Nation. accessibility. corporate. Premier League events BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 335 . Wimbledon. Ryder Cup. crime prevention. strategies related to employee recruitment and training and management expertise Events: eg sporting and leisure events. corporate-related. education and training. Grand National. educational Influence: of major initiatives eg Commonwealth Games. transport sustainability. juvenile crime. anti-social behaviour.

• • • 2 Explore the trends and demands for sport and leisure tourism • • 3 Examine the economic. commercial and voluntary sectors to the growth and development of the sport and leisure-related tourism sector analyse the impact of historical developments and concepts on the growth of the sport and leisurerelated tourism industry evaluate the value of EU and international law that affect the sport and leisure-related tourism industry present a statistical analysis identifying trends and the nature of demand for sport and leisure-related tourism in the UK evaluate the nature and availability of sport and leisure related tourism resources evaluate the contribution of the sport and leisurerelated tourism industry to the UK economy analyse the socio-cultural and environmental factors and their impact on the sport and leisure-related tourism industry evaluate regional. • • 4 • • 336 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . socio-cultural and environmental issues that effect sport and leisure tourism Investigate strategies that can be used to maximise the growth of sport and leisure related tourism.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the structure of the sport and leisurerelated tourism industry • compare the structure and operation for two selected sport and leisure-related tourism providers analysing their audience profiles and range of activities evaluate the contribution of the public. national and local strategies that have influenced the growth and demand for sport and leisure-related tourism activities prepare data that can be used to manage the growth and demand for a selected sport and leisure-related tourism activity.

2001) ISBN 0415250811 Judd D R and Fainstein S S (editors) — The Tourist City (Yale University Press. and any legal obligations which influence or affect tourism operations. and visits to relevant tourism destinations where learners can discuss relevant data trends and developments. Assessment Assessment for this unit should take the form of an evaluative case study of a major tourism destination where sport and leisure has had an impact. Resources Learners will need access to a range of sport and leisure-related tourism venues as well as suitable case study material. Support materials Books Hall C M and Page S J — The Geography of Tourism and Recreation: Environment. using visitor profiling and a range of promotional media. both positive and negative. 1999) ISBN 0300078463 Pender L. Gray P and Seaton P — Marketing Management for Travel and Tourism (Nelson Thornes. Place and Space (Routledge. as well as substantive comment on the impacts. Current marketing for the destination should be analysed. This unit also links to the following Management NVQ unit: • B2: Map the environment in which your organisation operates. Access to material produced by the English Tourism Council and other organisations such as major tour operators will also be useful. 1998) ISBN 0748727833 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 337 . The evaluation should include details of the historical development of the destination. with recommendations for its improvement. An analysis of relevant trends and statistics should be included. Visiting talks can also help stimulate discussion as well as opportunities to visit different providers. Links There are links between this unit and other units within the Leisure and Tourism endorsed title. which tourism has on the destination. the evaluation should be substantiated with references and a supporting bibliography of research sources. Abson D. the organisations involved in its management and development. Learners should also be encouraged to draw on their own experiences of travel and tourism and look at the range of materials produced by different tour operators.Guidance Delivery Whilst much of the factual information relevant to this unit may be delivered through lectures and seminars there is considerable scope for the deployment of case study approaches. The destination report may be delivered orally but whether written or oral.

visitbritain. Websites often make reference to other internet information sources.Swarbrooke J and Horner S — Consumer Behaviour in Tourism: An International Perspective (Heinemann Educational. These resources should be used with caution. 1997) ISBN 0273620525 Further reading Journal of Travel and Tourism Marketing Tourism Geographies Websites www3. 1999) ISBN 0750632836 Veal A J — Research Methods for Leisure and Tourism (FT Prentice Hall. 338 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .com/ukindustry Visit Britain UK industry website Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit.

Unit 43: Learning hours: NQF Level 5: The Travel and Tourism Environment 60 BTEC Higher National — H1 Description of unit This unit will provide learners with an understanding of the global environment within which the travel and tourism industry operates. This unit is common to more than one Higher National qualification. The effects of political change on the industry’s operation will also be examined. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 339 . the external influences on tourism and the impact tourism has on host communities and the environment. Learners will also undertake an investigation of international and national policies and assess their influence on the tourism industry. Learners must ensure that their evidence relates to the sector they are studying. The unit examines the historical evolution of tourism. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the history and structure of the travel and tourism industry Explore the influence of local and national governments and international agencies on the travel and tourism industry Investigate the effects of supply and demand on the travel and tourism industry Investigate the positive and negative impacts of tourism. the current structure of the tourism industry.

private. World Travel and Tourism Council. environmental eg conservation and enhancement of natural areas. transport providers.Content 1 History and structure History: ancient times. loss of authenticity. tour operators and travel agents. seasonality. planning to minimise negative effects of tourism Government: levels eg local. Liepers tourist system. English Countryside. service. seasonality. historic and cultural sites. rise in crime 340 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . government sponsored bodies eg Visit Britain. globalisation. tour operators. changing work patterns and workforce. level of disposable income Supply: provision eg accommodation. inflation. money. ancillary services. types of products. multiplier effects. post industrial revolution. macro-economics eg influence of currency exchange rates. direct and indirect employment. inter-relationships International agencies: eg United Nations. technological. English Heritage. reinforcement of stereotypes. generation of foreign exchange and government revenues. quality. possible future developments Structure of the travel and tourism industry: tourist boards. regional tourist boards. economic policy. influence on the growth of other sectors within the economy. inter-relationships with governments 3 Effects of supply and demand Demand: demographics. infrastructure improvement. infrastructure. interest rates. functions. cross cultural exchange and education Negative: economic eg leakage. increasing environmental awareness by tourists and host communities. overcrowding. International Air Transport Association. chain of distribution. political stability. water overuse. indirect. factors facilitating growth eg technology. damage to natural and built environment. post war. time. wildlife. inflation. freedom of movement. accommodation providers. social eg conservation/preservation of cultural heritage. European Union. attractions. sustainability 4 Positive and negative impacts of tourism Positive: economic eg direct and indirect income. World Tourism Organisation. relationships and links between. functions. technology intermediaries. contribution to Gross National Product. over-dependence. levels of integration. environmentalism. social eg loss of amenity to host community. public and voluntary sectors 2 Influence of local and national governments and international agencies Influence: direct. social conditions. regional. current. emerging economies. environmental eg pollution. waste disposal. commercialisation of culture. national. International Civil Aviation Organisation. political change.

2 Explore the influence of local • and national governments and international agencies on the travel and tourism • industry • 3 Investigate the effects of supply and demand on the travel and tourism industry Investigate the positive and negative effects of tourism • • • • 4 • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 341 . environmental and social impacts of tourism explain strategies that can be used to minimise the negative impacts whilst maximising the positive impacts analyse the inter-relationship between these impacts.Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the history and structure of the travel and tourism industry • • summarise key historical developments in the travel and tourism industry describe the structure of the travel and tourism industry explain the function of government. government sponsored bodies and international agencies in travel and tourism explain how local and national economic policy influences the success of the travel and tourism industry explain the implications of political change on the travel and tourism industry in two countries describe the main factors affecting tourism demand explain how supply has changed to meet the effects of demand identify the main economic.

site visits. chains of distribution. 342 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Tutors will need to balance the needs of both groups of learners in their delivery strategy. and local and national economic policies. the structure of the industry and basic functional distinctions such as that between a travel agent and a tour operator. regulatory. trade journals. Learners can work either individually or in groups but tutors will need to be able to assess each team member’s contribution. etc. external speakers and individual projects. ethical and social requirements. Learners should be encouraged to keep up to date with current issues that may influence the industry. This unit may be delivered through the use of group discussions. The assessment strategy should be designed to suit the needs of the individual learners and the local work environment. class discussions. seminars. Centres could help learners with this research by inviting guest speakers on such topics as politics. It is not a requirement of the course to have studied travel and tourism before. this unit could link generally to all other units studied within the travel and tourism pathway. It should be strongly recommended to learners that they engage in regular research through a variety of sources eg reading quality newspapers. There are various ways for learners to present their evidence including case studies. Assessment This unit is internally assessed and should involve learners in an examination of the environment within which the travel and tourism industry operates. It should incorporate all the criteria set but should also reflect current issues that influence the travel and tourism environment. This unit maps to the following Management NVQ unit: • B8: Ensure compliance with legal. lectures. and watching news and current affairs programmes on television. Links As the environment within which the travel and tourism industry operates is crucial to the overall study of the industry. so some learners may be unfamiliar with definitions of tourism. Assessment should encourage learners to apply and reflect on their studies within and across units. formal reports. audio/visual aids. impacts of tourism development. the inter-relationship between sectors. oral presentations. case studies.Guidance Delivery This unit forms the basis of learners’ study for the whole course.

1995) ISBN 0139233431 Walton J — The British Seaside: Holidays and Resorts in the Twentieth Century (Manchester University Press. Support materials Books Bray R and Raitz V — Flight to the Sun: The Story of the Holiday Revolution (Thomson Learning.Resources Learners must have access to library and research facilities. 1976) ISBN 0855272295 Sharpley R (editor) — The Tourism Business: An Introduction (Sunderland Business Education Publishers. Question Time Travel programmes eg Wish You Were Here. 2000) ISBN 0719051703 Withey L — Grand Tours and Cook’s Tours: A History of Leisure Travel 1750–1915 (Aurum Press. 1991) ISBN 0436199939 Holloway J C — The Business of Tourism (FT Prentice Hall. Journal of Tourism Management Quality newspapers Tourist board reports Trade magazines eg Travel Trade Gazette. Leisure and Tourism (Butterworth-Heinemann. television/videos. Media coverage of the industry is high profile and learners should have access to newspaper. A range of guest speakers would also be beneficial. 1999) ISBN 1854504177 Tribe J — The Economics of Recreation. including the worldwide web. 1998) ISBN 1854105485 Further reading Insights Journals eg Tourism Intelligence Quarterly. 2001) ISBN 0273655639 Inglis K — The Delicious History of the Holiday (Routledge. magazine and journal articles. travel and tourism publications and information on the organisations involved in the industry. Holidays from Hell BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 343 . It could be beneficial for learners to visit travel and tourism organisations. 2000) ISBN 041513305X Lickorish L and Jenkins C — An Introduction to Tourism (Heinemann Educational. 1999) ISBN 0750661801 Van Harssel J — Tourism: An Exploration (Prentice Hall. 2002) ISBN 1901888231 Sharpley R — Tourism. Tourists and Society (Elm. 1997) ISBN 0750619562 Pimlott J A R — Englishman’s Holiday: A Social History (Harvester. and the travel trade press. 2001) ISBN 0826457622 Brendon P — Thomas Cook: 50 Years of Popular Tourism (Secker and Warburg. Travel Weekly TV programmes Current affairs programmes eg Newsnight.

statistics.org Key Note — market information Mintel — provides media. These resources should be used with caution.staruk.uk www.co.visitbritain.uk www.travelmole.com www.wttc.mintel.gov.com www.keynote. product and consumer information English tourism statistics National Statistics Online — official UK statistics Travel and tourism news Visit Britain — travel guide to Britain World Travel and Tourism Council Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 344 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .Websites www.com www.com www. Websites often make reference to other internet information sources.

Unit 44: Learning hours: NQF Level 5: Tourism Development Planning 60 BTEC Higher National — H2 Description of unit The aim of this unit is to increase learners’ awareness of the need to plan and manage tourism at all levels within an international. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 345 . regional and local framework. Emphasis is placed on current trends in planning for tourism development in a range of destinations. enclave tourism. Learners must ensure that their evidence relates to the sector they are studying. national. The principles and philosophy of sustainable development are introduced in this unit and learners will be required to show an in-depth understanding of issues such as carrying capacities. The stages in the planning process are identified and learners will be encouraged to apply theoretical models to practical case studies and site visits. conservation. environmental impact and the guest-host relationships as they relate to current tourism initiatives eg access. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the rationale for planning in the travel and tourism industry Investigate the various approaches to tourism planning and development Examine the need for planning for sustainable tourism Investigate current issues related to tourism development planning. This unit is common to more than one Higher National qualification.

Environmental Impact Studies. imposition of limits. natural. pressure on finite resources. cultural. local. government. moral and ethical issues of enclave tourism 346 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . tour operator. social. consumer protection. short term. tourist. provide infrastructure. co-ordinate development. access eg balance of supply and demand. developer. Pro Poor Tourism. local community. co-ordination between public/private partners.Content 1 Rationale Rationale: to achieve the determined objectives eg improved employment opportunities. landscape. strategic. impacts eg economic. methods of measuring tourism impact eg Cambridge Economic Impact Model (STEAM). environmental. new build 3 Sustainable tourism Sustainable tourism: definitions eg Brundtland Report (1987). tourists and host community. regional. conservation. effective use of resources eg infrastructure. quantitative. heritage. qualitative. economic. human resources 2 Planning and development Planning: environmental. involvement of stakeholders eg developers. Responsible Tourism. to maximise benefits. protection and conservation of wildlife. national. tourism industry. social. enclave tourism eg advantages and disadvantages to the local community. Triple Bottom Line. guest-host relationship. interactive planning systems and processes Development: preservation. international. public/private partnerships and advantages/disadvantages of. World Travel and Tourism Council (WTTC) Principles for Sustainable Development (1995) 4 Current issues Current issues: conflict eg tension between the planner.

Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Examine the rationale for planning in the travel and tourism industry • explain how all stakeholders can benefit from planning of tourism developments with reference to a current case study summarise the rationale for careful planning in the development of new tourist attractions explain the advantages and disadvantages of public/private sector tourism planning partnerships drawing on a current example analyse the main features of tourism development planning at different levels evaluate the significance of interactive planning systems and processes in tourism developments examine the different methods available to measure tourist impact define ‘sustainable tourism’ and justify the introduction of the concept of sustainability in tourism development examine factors that may prevent/hinder sustainable tourism development analyse the main stages in planning for sustainability and apply to a case study/destination that has been through such a planning process explain the most appropriate methods of resolving a conflict of interests to ensure the future well-being of a developing tourism destination critically analyse the implications of balancing supply and demand evaluate the moral and ethical issues of enclave tourism. • • 2 Investigate the various approaches to tourism planning and development • • • 3 Examine the need for planning for sustainable tourism • • • 4 Investigate current issues related to tourism development planning. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 347 .

models and techniques as accessed through texts such as Cooper. visits to relevant destinations in the UK and abroad should be undertaken. systems. Links This unit has links with Unit 26: Research Project. Unit 43: The Travel and Tourism Environment and Unit 45: Tourism Destinations. principles and concepts be undertaken within contextual studies of destinations. Use should be made of local case studies and guest speakers from interested/involved organisations. Tourism development planning can be a dry subject and it is strongly recommended that delivery and assessment of the theory. This unit maps to the following Management NVQ units: • • B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates.Guidance Delivery Where possible. Gunn and Hall (see Resources). There are a number of examples throughout the UK of planned urban regeneration schemes. These could be studied as examples of best practice and should support the theoretical study of tourism planning processes. Learners should be strongly encouraged to become familiar with the Brundtland Report and with various definitions of ‘sustainable tourism’ and ‘responsible tourism’. Assessment Evidence of outcomes may be in the form of assignments. TV current affairs and travel videos) and texts to bring the planning issues to life. presentations or written reports. airport extensions and upgrades. public/private partnerships and the adoption of sustainable principles. new tourism attractions have benefited from interactive planning processes. Tutors could also make considerable use of case studies (educational. 348 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . This can be achieved through a residential trip. new hotel/country club/health club developments. Learning and assessment can be undertaken by integrating the outcomes into a series of case studies on various destinations. visits and/or the use of case studies and videos. Resources Learners will need access to a library with a wide variety of texts and journals associated with their project as well as access to the internet and the relevant software applications.

org www. Leisure and Recreation (Nelson Thornes.staruk. 2002) ISBN 0415932696 Hall M C — Tourism and Planning (Prentice Hall.gov. Media and Sport The International Ecotourism Society English tourism statistics Tourism Concern The Tourism Society Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 2004) ISBN 027368406X Gunn C A and Var T (editor) — Tourism Planning: Basics.tourismconcern.tourismsociety.culture. 1999) ISBN 0582320283 Middleton V — Sustainable Tourism: A Marketing Perspective (Butterworth-Heinemann.Support materials Books Cooper C et al — Tourism: Principles and Practice (FT Prentice Hall. 2001) ISBN 9284401836 Websites www. Websites often make reference to other internet information sources.org. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 349 . Concepts. Cases (Routledge. These resources should be used with caution.com www.uk www.org Department for Culture. 1998) ISBN 0750623853 Nagle G — Focus on Geography: Tourism.ecotourism.uk www. 1999) ISBN 0174447051 Further reading In Focus Insights Journal of Sustainable Tourism National and Regional Tourism Planning: Methodologies and Case Studies (World Tourism Organization.

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the cultural. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 351 . social and physical features of those destinations and the issues and trends that affect their popularity. Summary of learning outcomes To achieve this unit a learner must: 1 2 3 4 Examine the main tourist destinations of the world Determine cultural. statistics and other relevant data. enabling them to appreciate the impact they can have on a destination and its continued popularity. It recognises that not all learners studying the BTEC Higher National will have studied travel and tourism previously. This unit is common to more than one Higher National qualification. social and physical features distinguishing tourist destinations Explore how the characteristics of destinations affect their appeal to tourists Investigate issues likely to affect the popularity of tourist destinations. Learners must ensure that their evidence relates to the sector they are studying.Unit 45: Learning hours: NQF Level 5: Tourism Destinations 60 BTEC Higher National — H1 Description of unit The aim of this unit is to introduce learners to the location of tourist destinations. learners should be more aware of past issues affecting tourism. as part of the essential selling skills and knowledge needed by managers within the travel and tourism industry. Through studying visitor numbers.

Content

1

Main tourist destinations Main: by income generated, visitor numbers and tourism statistics Tourist destinations: major tourist destinations selected from UK, Europe and the rest of the world Generators: source of tourists

2

Cultural, social and physical features Cultural: resources eg museums, monuments, churches, megaliths, festivals, food, and drink Social: social groups eg national, regional, religious, needs of different customer groups, impact of tourism on resources and the local community, carrying capacity, sustainability eg policy dilemma, alternatives to mass market Physical: landscape eg geology of lakes, mountains, coastline, profile of beaches, flora and fauna, preferences of landscape, effects of people and the need for conservation

3

Characteristics of destinations Characteristics: cultural aspects eg behaviour, norms, lifestyles, stereotypes, needs and requirements, social aspects, values, traditions, customs, historical, wildlife, and urban resources, accessibility eg modes of transport Destinations: selected from UK, Europe and the rest of the world, leading destinations, developing destinations Appeal: popularity, change in visitor numbers, types of visitor eg business, pleasure, visiting friends and relatives, change, product life cycle

4

Issues Issues: eg climate, global warming, Arctic flows, ocean current, natural disasters, natural phenomena, political, growth of nationalism and religious fundamentalism, terrorism, economics, trade links, sports links, linguistic links, ethical, role of the media Popularity: visitor numbers, statistics, economic data, tourist generation eg factors determining demand, reason for growth, world distribution — domestic and international

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Outcomes and assessment criteria

Outcomes

Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to:

1

Examine the main tourist destinations of the world

determine the main tourist destinations and generators of the world in terms of visitor numbers and income generation analyse statistics to determine tourism destination trends and predict future trends analyse cultural, social and physical features of tourist destinations explaining their appeal to tourists compare the features of top contrasting tourist destinations compare and contrast the features of one developing and one leading tourist destination evaluate the appeal of a current leading tourist destination with that of a currently developing tourist destination examine how the characteristics of a tourist destination affect its appeal examine the issues that affect the popularity of tourist destinations analyse the potential for responsible tourism to enhance the host community at worldwide tourist destinations.

• 2 Determine cultural, social and physical features distinguishing tourist destinations •

• •

3

Explore how the characteristics of destinations affect their appeal to tourists

• • •

4

Investigate issues likely to affect the popularity of tourist destinations.

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Guidance

Delivery The unit lends itself to a variety of teaching and learning styles, such as discussions and debates on issues affecting demand and the impact of tourism. Learner-centred learning can be used to enhance the delivery and learning within the unit. Learners could lead seminars on current socio-political issues affecting the popularity of tourism destinations and this would enhance their research and presentation skills. Links with the sales and promotion wings of tourism organisations would bring extra relevance to the unit. Opportunities could also be built into the teaching schedule for learners to visit industry. A field study to a destination would also be valuable. Assessment Evidence of outcomes may be in the form of assignments, case studies, presentations and comparisons. The following are suggestions that could be used to support evidence collected: • • assignments — written reports or accounts discussing findings and providing valid, thorough conclusions case studies — examining current characteristics, features and issues affecting the appeal of destinations and sites where responsible tourism has been effective.

Links This unit links with Unit 26: Research Project and Unit 43: The Travel and Tourism Environment. This unit maps to the following Management NVQ unit: • B2: Map the environment in which your organisation operates.

Resources Learners must have access to library and research facilities, including the worldwide web, travel and tourism publications and statistics. Learners must have access to newspaper/magazine articles, television/video, and the travel trade press. Support materials Books Boniface B and Cooper C — Worldwide Destinations: The Geography of Travel and Tourism Casebook (Butterworth-Heinemann, 2005) ISBN 0750664401 Frechtling D — Forecasting Tourism Demand: Methods and Strategies (ButterworthHeinemann, 2001) ISBN 0750651709 Harrison L C and Husbands W — Practising Responsible Tourism: International Case Studies in Tourism, Planning, Policy and Development (John Wiley & Sons, 1996) ISBN 047112236X

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Laws E — Tourism Destination Management: Issues, Analysis and Policies (Thomson Learning, 1995) ISBN 0415105919 Swarbrooke J and Horner S — Consumer Behaviour in Tourism: An International Perspective (Heinemann Educational, 1999) ISBN 0750632836 Further reading Insights Quality newspapers’ travel supplements Tourism Intelligence Quarterly Travel Trade Gazette Travel Weekly Video/DVD The Holiday Programme News/current affairs programmes Travel, geographical and environmental documentaries Wish You Were Here Websites www.mintel.com www.statistics.gov.uk www.tourismconcern.co.uk www.staruk.com www.visitbritain.com Mintel — site provides media, product and consumer information National Statistics Online — official UK statistics Tourism Concern English tourism statistics Visit Britain

Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. These resources should be used with caution.

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Unit 46:
Learning hours: NQF Level 5:

Tour Operations Management
60 BTEC Higher National — H1

Description of unit
Learners will investigate the tour operations sector of the travel and tourism industry, including the different types of operator, their products and services, the scale of the sector and how it has been affected by trends and developments. Management issues will be covered by examining strategic and tactical decision making in order to develop learners’ own decision-making skills. Learners will explore the stages involved in developing a package holiday and develop skills associated with determining a selling price for a holiday from given information. The role of the brochure will be reviewed against the introduction of new methods of promoting package holidays. Learners will also review distribution methods used by tour operators to sell holidays, including the traditional use of travel agencies and the emergence of methods such as the internet and television. This unit is common to more than one Higher National qualification. Learners must ensure that their evidence relates to the sector they are studying.

Summary of learning outcomes
To achieve this unit a learner must: 1 2 3 4 Investigate the tour operations sector of the travel and tourism industry Explore the stages involved in developing packages Review the role of brochures and methods of distribution used to sell package holidays Examine strategic and tactical decision making for tour operators.

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Content

1

Tour operations sector Tour operations: as defined by Package Directive, UK; different types of tour operators including outbound operators, domestic operators, incoming operators, specialist operators, direct sell operators Sector: identification of major tour operators, their origins, ownership, market segments, competition, identification of specific operators within each category; scale eg number of passengers carried, market share, turnover; products and services to meet different markets; vertical and horizontal integration in leading operators, impact of integration; European and global links; trends eg changing trends in package holidays (eg mass market tourism to customisation, product range, all-inclusive holidays), un-packaging the package, expansion of the cruise market; environmental awareness of tour operators, responsible tourism; effect of economy and other external factors eg discounting, emergence of e-commerce, budget airlines; role of trade bodies including Association of British Travel Agents (ABTA), Association of Independent Tour Operators (AITO), Federation of Tour Operators (FTO), British Incoming Tour Operators Association (BITOA), Civil Aviation Authority (CAA)

2

Stages Stages: eg market research; planning and scheduling; forecasting; contracting eg allocation, commitment, ad hoc, time series charters, split charters, ad hoc chartering, scheduled services, using air brokers; costing the package (fixed and variable costs, direct and indirect costs, load factors, mark-up, profit margins, seasonal flexing, competitive pricing, skimming, special offers, discounting strategies, currency exchange eg forward buying of currency, interest earning, cash flow); timescales

3

Brochures and methods of distribution Brochures: recognition of the planning issues eg deciding the format (content, structure, style, paper quality, size), based on product, target market and budget, determining print specifications, print run, multiple editions; timescales and stages of production including creative brief, copywriting, proofing, colour proof, printing; brochure launch; recognition of legal implications; other formats eg CD, video, internet, intranet, television; examination of distribution channels eg direct mail, specialist carriers, haulier, consolidated delivery companies, travel agencies, intensive/selective distribution systems; racking agreements Methods of distribution: eg direct sell, agencies, call centres, internet, teletext, telephone

4

Strategic and tactical decision making Strategic: examination of strategic decisions eg volume, pricing strategies, surcharge policy, positioning and image/branding, choice of product in relation to customer portfolio, distribution decisions, investment funded by capitalisation eg cruise ships and aircraft Tactical: responses eg triggered by competition, price wars, external factors; decisions eg fluid pricing, yield management, maximising occupancy of contracted beds, utilisation of coach and aircraft seats, consolidations; tactical marketing eg discounting, late sales

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Outcomes and assessment criteria Outcomes Assessment criteria for pass To achieve each outcome a learner must demonstrate the ability to: 1 Investigate the tour operations sector of the travel and tourism industry • • describe the tour operations sector of the travel and tourism industry explain the effects of current and recent trends and developments on the tour operations sector of the travel and tourism industry describe the stages and timescales involved in developing the holiday package explain the suitability of different methods of contracting for different components of the package holiday and different types of tour operator determine a selling price for a package holiday from given information explain the planning decisions taken for a specified brochure explain the suitability of alternatives to a traditional brochure for different types of tour operator explain the suitability of different methods of distribution used to sell a holiday for different types of tour operator explain the strategic decisions made by different types of tour operator explain the tactical decisions that could be taken by a specified tour operator in different situations. 2 Explore the stages involved in developing packages • • • 3 Review the role of brochures and methods of distribution used to sell package holidays • • • 4 Examine strategic and tactical decision making for tour operators. • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 359 .

The content for this unit is extensive and not all aspects of tour operations can be explored in detail. evaluate and recommend distribution. it is important that learners are given first-hand experience of different types of tour operator to support learning for outcomes 2. This can be achieved by using specialist guest speakers and through visits to tour operators to support independent research and delivery.Guidance Delivery It would be beneficial if tutors have relevant experience of working in the tour operations sector of the industry. supported by a variety of guest speakers to enable learners to gather sector specific information which cannot be found elsewhere. scale and complexities of tour operations today and to examine the implications of current trends and decision making on the industry. Given the diversity of the tour operating sector. to appreciate how the industry has developed. Outcomes 1 and 4 would lend themselves to a report on tour operations in the twenty-first century. It is essential that a visit to at least one tour operator is organised. 3 and 4. An integrative approach to visits and industry guest speakers should be explored to ensure maximum benefit is derived from such activities. the size. Outcomes 2 and 3 could be combined within an industry set or simulated product development case study. This would involve learners in some of the practical aspects of developing and distributing tour operator packages. case studies. in which learners propose suitable contracting methods for a simulated programme. The assignment should encourage learners to research extensively and independently. Links This unit can be linked successfully with Unit 43: The Travel and Tourism Environment. Aspects of core subjects such as marketing and finance would be included automatically on a well-structured visit to a tour operator while specialist subjects including overseas resort management could be covered in some depth with selected operators. prepare a package costing. Assessment Evidence for the outcomes may follow a number of formats: research projects. assignments. explain the stages of development. This unit maps to the following Management NVQ units: • • • B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates F4: Develop and review a framework for marketing. Visits to tour operators and talks by tour operating personnel would help to support knowledge and understanding for others units within the qualification. draw up timescales. set tasks or a combination of these. 360 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . Industry set projects may be sought to add vocational relevance and currency to the unit.

384 International Passenger Survey Package Travel Regulations Travel Trade Gazette Travel Weekly Websites www.caa. These resources should be used with caution.fto.tui. 1996) ISBN 0415113474 Middleton V T C and Clarke J R — Marketing in Travel and Tourism.firstchoiceplc.uk www. 1995) ISBN 058280731X Holloway J C — The Business of Tourism (FT Prentice Hall.uk www. Third Edition (Butterworth-Heinemann.co.aito.com www. Websites often make reference to other internet information sources.com Association of British Travel Agents Association of Independent Tour Operators Civil Aviation Authority First Choice Holidays Federation of Tour Operators My Travel Group Thomas Cook TUI Group Learners should be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. 2001) ISBN 0273655639 Laws E — Managing Package Tourism (Thomson Learning.mytravelgroup.co.com www.co.thomascook.co.Resources Learners will need access to a library with a variety of texts and journals associated with their project. Support materials Books Bull A — The Economics of Travel and Tourism (Longman.uk www. 2000) ISBN 0750644710 Yale P — The Business of Tour Operations (Longman. as well as access to the internet and the use of relevant software applications.abtanet.uk www.com www. 1995) ISBN 0582277973 Further reading ABTA/AITO Code of Conduct ABTA Handbook ABTA Information Bureau Holiday Statistics CAA document number 221. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 361 .

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The QCA qualification and unit codes will appear on the learner’s final certification documentation. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 363 .Annex A QCA codes The QCA National Qualifications Framework (NQF) code is known as a Qualification Accreditation Number (QAN). The QANs for the qualifications in this publication are: 100/4906/X 100/4907/1 Edexcel Level 5 BTEC Higher National Certificate in Hospitality Management Edexcel Level 5 BTEC Higher National Diploma in Hospitality Management These QANs also apply to the relevant qualification’s endorsed titles. Each unit within a qualification will also have a QCA NQF unit code.

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• • • • Aims of the qualification This qualification meets the needs of the above rationale by: • • developing a range of knowledge and understanding.Annex B Qualification Requirement BTEC Higher Nationals in Hospitality Management This Qualification Requirement should be read in conjunction with overarching guidance from Edexcel. understanding and skills of learners in the field of hospitality management providing opportunities for learners to focus on the development of higher level skills in a hospitality management context providing opportunities for learners to develop a range of skills and techniques and attributes essential for successful performance in working life. leading to a nationally recognised level four vocationally specific qualification providing opportunities for full-time learners to gain a nationally-recognised vocationally specific qualification to enter employment in hospitality management or progress to higher education vocational qualifications such as a full-time degree in hospitality management or related area developing the knowledge. licensed retail. • • • BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 365 . knowledge. skills and motivation as a basis for future studies and career development in hospitality management. Rationale The BTEC Higher Nationals in Hospitality Management have been developed to focus on: • • providing education and training for a range of management careers in hospitality. skills and techniques. through effective use and combination of the knowledge and skills gained in different parts of the programme providing opportunities for specialist study relevant to individual vocations and contexts enabling progression to an undergraduate degree or further professional qualification in hospitality management or related area providing flexibility. in line with any overarching annex agreed with QCA. personal qualities and attributes essential for successful performance in working life developing the individual’s ability to make an immediate contribution to employment in the hospitality management industry. food and beverage or leisure and tourism sectors providing opportunities for hospitality managers to follow specialised areas of study directly relevant to individual vocations and professions within the hospitality industry.

hospitality operations management. principles and concepts. Learners who successfully complete the Diploma may wish to apply for Associate Member of the Hotel and Catering International Management Association. implications for Hospitality Operations Management. Contract and Event Management. 366 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 . plan and operate food production and service areas. marketing. world cuisine. current issues and trends. Marketing. Optional curriculum Optional specialist units can be developed to address one of the following pathways within a hospitality management context. contemporary gastronomy. Food/beverage and rooms division operations: food and beverage systems. conference and banqueting management and on-licensed trade management. Information Management and Technology. techniques to maximise and measure occupancy and rooms revenue. food and society. marginal costing. Conference and Banqueting Management. details of research methodology. scope and diversity of the leisure and tourism Industries. hospitality operations management. food processing. facilities operations. the learner’s potential as a prospective manager. E-commerce. interpreting data. Hospitality Operations Management. Accounting in hospitality: elements of cost. OnLicensed Trade Management. Facilities Management. Sales Development and Merchandising. catering technology. use of quantitative and qualitative research approaches in the context of the topic. front office and rooms division systems. business issues such as e-commerce. explaining and solving work-related problems. Gastronomy. Marketing. on-licensed trade management. scope and diversity of the hospitality industry. final accounts. including administrative. food art and presentation. Pathway 2 — Licensed Retail: cellar and bar operations. sales development and merchandising. The Business Environment including small businesses. profit and cash budgets. Conference and Banqueting. Pathway 1 — Hospitality Management: Facilities Operations and Management. Management development: principles and practices of management behaviour. budgeted balance sheets. food hygiene and the environment. conference and banqueting management. Sales Development and Merchandising. financial and legal requirements. Human Resource Management. patisserie. current issues and trends.Mandatory curriculum Contemporary hospitality industry: the scale. On-Licensed Trade Management. the customer cycle. Pathway 3 — Culinary Arts: menu. Research: responding to changing and future positioning of organisations and the external environment in which they operate. Pathway 4 — Leisure and Tourism: scale. Human Resource Management. financial controls. human resource management. applying theories. catering technology. Professional body recognition Learners studying for this qualification will be able to seek student membership of the British Institute of Innkeeping. recipe and menu planning and development. Financial Management. associated business aspects including small business enterprise. business performance and ratios. management of customer care. the roles and responsibilities of the manager and opportunities for career development. nutrition and diet. including legislation. brewing science. product and service development.

Learners who enter with at least one of the following are likely to benefit more readily from a hospitality management programme: • • • • a BTEC National. understanding and skills for the NVQs in Management. Hospitality and Catering) at least one GCE A-level pass in a relevant subject with appropriate supporting passes at GCSE an Access to Higher Education Certificate awarded by an approved further education institution appropriate industry experience.Links to National Occupational Standards There is the opportunity for the BTEC Higher Nationals in Hospitality Management to provide some of the underpinning knowledge. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 367 . Higher-level skills and abilities Learners will be expected to develop the following skills during the programme of study: • • • • • • • • analysing. conducting and reporting on investigations. planning. Advanced GNVQ or AVCE in a related subject (eg Business Studies. please refer to Edexcel guidance on entry requirements. synthesising and summarising information critically the ability to read and use appropriate literature with critical understanding the ability to think independently and solve problems the ability to take responsibility for their own learning and recognise their own learning style obtaining and integrating several lines of subject-specific evidence to formulate and test hypotheses applying subject knowledge and understanding to address familiar and unfamiliar problems recognising the moral and ethical issues of enquiry into hospitality management and appreciating the need for ethical standards and professional codes of conduct designing. Entry prerequisites There are no particular entry requirements for this qualification.

368 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Moral issues Social issues Ethical issues Cultural issues Spiritual issues Units 1—25 Annex C Wider curriculum issue Equal opportunities HNC/D titles Environmental issues Health and safety issues European developments Wider curriculum mapping 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 Unit 8: Procurement 3 3 3 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 Unit 9: Hospitality Operations Management Unit 10: Food and Society 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 369 Unit 24: Information Management and Technology Unit 25: Introduction to Internet and E-Business .

370 HNC/D titles Moral issues Social issues Ethical issues Cultural issues Spiritual issues Units 26—46 Wider curriculum issue Equal opportunities Environmental issues Health and safety issues European developments 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

Units 1—25 NVQ unit titles Annex D A1: Manage your own resources B1: Develop and implement operational plans for your area of responsibility B2: Map the environment in which your organisation operates HNC/D titles A2: Manage your own resources and professional development A3: Develop your personal networks B3: Develop a strategic business plan for your organisation National Occupational Standards Mapping against the NVQ in Management 3 3 Unit 3: Customer Service Unit 1: The Contemporary Hospitality Industry 3 3 3 Unit 4: Food and Beverage Operations 3 Unit 2: The Developing Manager 3 3 3 3 3 Unit 5: Rooms Division Operations Unit 6: Management Accounting for Hospitality Unit 7: Industry Experience Unit 8: Procurement The following grid maps the knowledge covered in the NVQ in Management against the underpinning knowledge of the Edexcel Level 5 BTEC Higher National Certificate/Diploma in Hospitality Management. BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 Unit 9: Hospitality Operations Management Unit 10: Food and Society 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 3 3 3 3 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 371 Unit 24: Information Management and Technology Unit 25: Introduction to Internet and E-Business .

372 HNC/D titles NVQ unit titles B10: Manage risk B12: Promote diversity in your organisation B7: Provide leadership for your organisation B9: Develop the culture of your organisation C1: Encourage innovation in your team B4: Put the strategic business plan into action B8: Ensure compliance with legal. regulatory. ethical and social requirements B6: Provide leadership in your area of responsibility B11: Promote diversity in your area of responsibility B5: Provide leadership for your team 3 Unit 1: The Contemporary Hospitality Industry 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 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 10: Food and Society 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

NVQ unit titles C5: Plan change C4: Lead change C6: Implement change D4: Plan the workforce D1: Develop productive working relationships with colleagues D2: Develop productive working relationships with colleagues and stakeholders C3: Encourage innovation in your organisation C2: Encourage innovation in your area of responsibility D6: Allocate and monitor the progress and quality of work in your area of responsibility Unit 1: The Contemporary Hospitality Industry HNC/D titles D5: Allocate and check work in your team 3 3 3 3 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 3 3 Unit 9: Hospitality Operations Management Unit 10: Food and Society 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 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 3 3 Unit 21: Business Health Check 3 3 3 Unit 22: Small Business Enterprise Unit 23: Financial Management 373 Unit 24: Information Management and Technology Unit 25: Introduction to Internet and E-Business .

374 Unit 1: The Contemporary Hospitality Industry Unit 2: The Developing Manager Unit 3: Customer Service HNC/D titles NVQ unit titles F1: Manage projects E1: Manage a budget F2: Manage a programme of complementary projects E4: Promote the use of technology within your organisation D7: Provide learning opportunities for colleagues E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E2: Manage finance for your area of responsibility E3: Obtain additional finance for the organisation E7: Ensure an effective organisational approach to health and safety 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 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 10: Food and Society 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

NVQ unit titles F12: Improve organisational performance HNC/D titles F7: Support customer service improvements F5: Resolve customer service problems F3: Manage business processes F9: Build your organisation’s understanding of its market and customers F6: Monitor and solve customer service problems F11: Manage the achievement of customer satisfaction F8: Work with others to improve customer service F10: Develop a customer focused organisation F4: Develop and review a framework for marketing 3 3 3 3 3 3 Unit 1: The Contemporary Hospitality Industry Unit 2: The Developing Manager Unit 3: Customer Service Unit 4: Food and Beverage Operations 3 3 3 3 3 3 3 3 3 Unit 5: Rooms Division Operations 3 3 Unit 6: Management Accounting for Hospitality Unit 7: Industry Experience Unit 8: Procurement BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 Unit 9: Hospitality Operations Management Unit 10: Food and Society 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 375 Unit 24: Information Management and Technology Unit 25: Introduction to Internet and E-Business .

regulatory.376 HNC/D titles NVQ unit titles Units 26—46 B9: Develop the culture of your organisation A1: Manage your own resources B1: Develop and implement operational plans for your area of responsibility B4: Put the strategic business plan into action B8: Ensure compliance with legal. ethical and social requirements B2: Map the environment in which your organisation operates A2: Manage your own resources and professional development A3: Develop your personal networks B5: Provide leadership for your team B3: Develop a strategic business plan for your organisation 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

select and keep colleagues B12: Promote diversity in your organisation D1: Develop productive working relationships with colleagues D2: Develop productive working relationships with colleagues and stakeholders C3: Encourage innovation in your organisation C2: Encourage innovation in your area of responsibility C1: Encourage innovation in your team B11: Promote diversity in your area of responsibility D5: Allocate and check work in your team 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 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 3 3 3 3 3 3 3 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 377 .NVQ unit titles D4: Plan the workforce Unit 26: Research Project HNC/D titles D3: Recruit.

378 HNC/D titles NVQ unit titles F1: Manage projects E1: Manage a budget F2: Manage a programme of complementary projects F3: Manage business processes E4: Promote the use of technology within your organisation D7: Provide learning opportunities for colleagues E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E2: Manage finance for your area of responsibility E7: Ensure an effective organisational approach to health and safety 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 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 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 .

NVQ unit titles F12: Improve organisational performance Unit 26: Research Project HNC/D titles F7: Support customer service improvements F9: Build your organisation’s understanding of its market and customers F11: Manage the achievement of customer satisfaction F8: Work with others to improve customer service F10: Develop a customer focused organisation F4: Develop and review a framework for marketing 3 3 3 3 3 3 3 3 3 3 934rl110705LT\PD\HIGHER NATIONALS\BH016271 HN IN HOSPITALITY MANAGEMENT L5.1-388/1 3 3 3 3 3 3 3 BH016271 – Guidance and units – Edexcel Level 5 BTEC Higher Nationals in Hospitality Management – Issue 1 – July 2005 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 3 Unit 34: World Cuisine Unit 35: Creative Patisserie 3 3 3 3 3 3 3 3 3 3 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 379 .DOC.

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