|1. This unit runs for ten weeks with four hours of learning per week.|
2. Typically this is broken down into two two hour blocks of learning per week.
3. Each lesson is typically resourced with a lesson plan, powerpoint, additional reading material, videos and an online quiz or forums for you to participate in.
4. Every week there will be an opportunitiy for formative feedback through either dialogue in a forum with your teacher and peers OR a quiz. The quiz will help you review your learning and re-direct you to sources which may help you. The quizzes will also give you experience of the types of questions which will be examined in weeks 5 and 10.
5. In weeks 5 and 10 there will be online examinations, there will be a revision quiz for . Week 5 is a mid-term and week 10 is an end of unit examination. More details can be found below.
6. This unit is worth 2 credits towards the Certificate in Business and Hospitality; the minimum pass percentage is 70%. Further details can be found in the specification.
This unit gives learners a general introduction to the hospitality. The unit is split into two sections. The first part looks at the global reach and origin of hospitality; this will also look at current future opportunities and threats. The second half of the unit looks at different types of institutions and the internal functions and processes.
The hospitality industry is large and varied. It is made up of a commercial sector and a catering services sector. The industry offers many different types of employment and career opportunities.
This unit will provide learners with the opportunity to identify the types of hospitality and catering outlets that make up the industry and outline the different services they offer their customers and users.
The unit will enable learners to investigate job roles available at different levels in the industry and the training and career prospects that are available, as well as providing some knowledge of the work patterns that are expected in a service industry that operates 24 hours a day.
Learning outcomes and assessment criteria
In order to pass this unit, learners must achieve an average of 70% as an accumulated average across the four components of the module. Ideally, learners would pass all components at pass level or above but this is not essential.
Formative assessment – weekly quizzes – 100% completion
Summative assessments – as per the table below.
|Assessment type||Assessment outline||Grade percentage toward final grade|
|Mid-term exam||90 minutes. This is an online examination through the VLE in week 5.||30%|
|Written research project||Launched in week 3 and submitted week 9. The project word count is recommended to bebetween 1400 and 1700 words||20%|
|Oral presentation||Created from the written research project and presented and record in week 9. This is a ten minute presentation with five extra minutes for questions.||20%|
|Final exam||105 minutes. This is an online examination through the VLE in week 10.||30%|
Detailed goals and objectives:
|1. Know, describe and evaluate the scope and dynamic nature of the travel and tourism industry;|
|2. Identify and discriminate the origins of the European lodging industry contrasted with another example from around the world;|
|3. Compare and contrast the effects of the industry on franchising, management contracts, referral organisations, independent and chain ownership.|
|4. Understand and evaluate the organisation of Destination Tourism, the management and impacts of large event|
|5. Evaluate the effects of globalisation on the hospitality industry examining recent dynamic world events;|
|6. Analyse the importance of sustainability|
|7. Evaluate other hospitality related industry, trends and opportunities|
|8. Outline the organisational structure and functional areas in commercial and institutional food service operations;|
|9. Identify the general classifications of hotels, comparing and contrasting the most distinctive features of each, noting the divisions or departments of hotels and explaining the responsibilities of each;|
|10. Describe the primary function of the rooms division;|
|11. Recognise and evaluate the origins of the food service industry from around the world;|
|12. Demonstrate knowledge of Food & Beverage controls;|
|13. Explain and contrast the fundamental differences between products and services;|
|14. Explain and research marketing terms and the general functional areas of the marketing and sales division|
|15. Recognize and examine the importance of Engineering and Maintenance Divisions|
|16. Evaluate the function of the Security aspects of an operation.|
|17. Cite and describe opportunities for education, training and career development in the hospitality and business industry.|