iCQ
Level 4
QN: 600/8068/1
Curriculum Active
iCQ Level 4 Diploma in Hospitality Management
Official qualification regulated by Ofqual, awarded by iCQ. Classified as a Occupational Qualification. Total guided learning hours: 1614 hours.
Qualification Level
Level 4
Awarding Body
iCQ
Syllabus Units
54 Units
Guided Hours
1614 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Current hospitality industry and food trends
Verified
Key Learning Objectives:
- Be able to investigate current industry and food production trends
- Be able to apply new methods to food production within an organisation’s constraints
- Understand how to investigate current industry and food production trends
- Understand how to apply new methods to food production within an organisation’s constraints
2
Design, implement and manage a food safety management system
Verified
Key Learning Objectives:
- Be able to establish the requirements of a food safety management system
- Be able to implement and manage a food safety management system
- Understand how to design implement and monitor a food safety management system
3
Determine market opportunities for hospitality services
Verified
Key Learning Objectives:
- Be able to determine market opportunities for hospitality services based on research and analysis
- Be able to interpret the analysis to determine market opportunities for hospitality services
- Be able to prepare for the implementation of new and modified hospitality services
- Understand how to research and analyse data to help determine market opportunities for hospitality services
- Understand how to interpret the analysis to determine market opportunities in line with an organisation’s objectives
- Understand how to prepare for the implementation of new or modified hospitality services
4
Develop and create innovative dishes and recipes
Verified
Key Learning Objectives:
- Be able develop dishes and recipes that reflect organisational style
- Be able to cost dishes and recipes
- Understand how to develop and introduce dishes and recipes
- Understand the impact of the cost of dishes and recipes
5
Develop beverage lists to complement menus
Verified
Key Learning Objectives:
- Be able to produce beverage lists for the organisation that meet legal requirements
- Be able to manage beverage lists to complement menus and service styles
- Be able to manage the purchase of beverages
- Be able to review the organisation’s beverage list
- Understand how to develop beverage lists which reflect organisational style and comply with relevant legislation
- Understand different types of beverage and their source
- Understand how to manage beverage lists that complement menus and service styles
6
Develop enhanced levels of food and beverage service
Verified
Key Learning Objectives:
- Be able to establish procedures and guidelines to enhance levels of food and beverage service
- Be able to develop a team to enhance levels of food and beverage service
- Be able to use appropriate sources of information to improve the food and beverage service
- Understand key facts to providing enhanced levels of food and beverage service
- Understand how to develop team members to enhance levels of food and beverage service
7
Develop menus to meet the organisation’s cost requirements
Verified
Key Learning Objectives:
- Be able to plan menus
- Be able to develop menus
- Be able to cost menus
- Understand how to plan menus
- Understand how to develop menus
- Understand how to cost menus
8
Devise and implement training and development plans
Verified
Key Learning Objectives:
- Be able to identify training needs in relation to an organisation’s aims and objectives
- Be able to produce and implement personal development plans with team members
- Be able to monitor staff training and identify the need for further development
- Understand how to identify training needs in relation to the organisation’s aims
- Understand how to produce and implement personal development plans with team members
9
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
10
Handle referred customer complaints
Verified
Key Learning Objectives:
- investigate referred customer complaints, take action to deal with referred customer complaints
- identify repeated customer complaints and recommend changes to policies and procedures
- understand how to handle referred customer complaints
11
Implement and manage housekeeping procedures in hospitality
Verified
Key Learning Objectives:
- Be able to plan and implement housekeeping procedures
- Be able to monitor housekeeping procedures to meet an organisation’s standards and needs
- Understand how to implement housekeeping procedures
- Understand how to manage housekeeping procedures to meet organisational standards and needs
12
Implement change in own area of responsibility
Verified
Key Learning Objectives:
- Understand how to implement change in own area of responsibility.
- Be able to involve and support others through the change process.
- Be able to implement and monitor a plan for change in own area of responsibility.
13
Information systems management in hospitality
Verified
Key Learning Objectives:
- Be able to manage information systems to meet operational needs
- Be able to evaluate information systems to meet operational needs
- Understand how to manage information systems to meet operational needs
14
Know how to follow disciplinary procedures
Verified
Key Learning Objectives:
- Be able to understand performance expectations of an organisation.
- Be able to identify and use communication methods to assess potential cases of misconduct or unsatisfactory performance.
- Be able to know how to informally with cases of minor misconduct or unsatisfactory performance.
- Be able to follow an organisation’s formal disciplinary procedure.
15
Manage a budget for own area or activity of work
Verified
Key Learning Objectives:
- Be able to prepare a budget for own area of responsibility.
- Be able to manage a budget.
- Be able to review budget management performance.
16
Manage a food and beverage service
Verified
Key Learning Objectives:
- Be able to manage a food and beverage team to meet organisational standards
- Be able to manage a food and beverage operation to meet an organisation’s standards
- Be able to manage the quality of food and beverage operations
- Understand how to manage a food and beverage team to consistently meet an organisation’s standards
- Understand how to manage food and beverage operations to meet an organisation’s standards
- Understand how to manage the performance of food and beverage services
- Understand how to meet the needs of an organisation’s customers
17
Manage a team meeting
Verified
Key Learning Objectives:
- Be able to organise and manage meetings
- Be able to follow up the actions of a meeting to achieve objectives
- Understand how to organise and manage meetings
- Understand how to follow up the actions of a meeting to achieve objectives
- Understand how own performance can be improved at future meeting
18
Manage a team to prepare, cook and present food
Verified
Key Learning Objectives:
- Be able to plan food production to an organisation’s standards
- Be able to manage food production operations to an organisation’s standards
- Understand how to plan food production to an organisation’s standards
- Understand how to manage food production operations to an organisation’s standards
19
Manage arrivals and departures of guest to maximise revenue
Verified
Key Learning Objectives:
- Be able to establish systems and procedures for the arrival and departure of guests
- Be able to manage procedures for the arrival and departure of guests
- Be able to meet targets and maximise revenue potential
- Understand how to manage procedures for guest arrivals and departures
- Understand how to meet targets and maximise revenue potential
20
Manage cellar and beverage operations
Verified
Key Learning Objectives:
- Be able to manage the implementation of cellar and beverage storage procedures
- Be able to manage the efficient running of the cellar and beverage operations
- Be able to implement and communicate changes to the cellar and beverage operations
- Understand how to manage the cellar and beverage storage procedures
- Understand how to manage the efficient running of the cellar and beverage operations
21
Manage compliance with regulatory and legislative requirements in hospitality
Verified
Key Learning Objectives:
- Be able to keep up to date with regulatory and legislative requirements
- Be able to monitor team member’s compliance to regulatory and legislative requirements
- Be able to plan for and action outcomes of regulatory and legislative inspections and compliance visits
- Understand how to monitor an organisation’s compliance to regulatory and legislative requirements
- Understand how to manage team member’s compliance to regulatory and legislative requirements
- Understand how to plan for and action outcomes of regulatory and legislative inspections and compliance visits
22
Manage customer profile information to improve service
Verified
Key Learning Objectives:
- Be able to establish and manage customer profile information systems
- Be able to utilise customer profile information to provide an enhanced customer service
- Be able to forecast future trends using customer profiles
- Understand how to establish and maintain systems for managing customer profile information
- Understand how to utilise customer profile information to provide an enhanced customer service
- Understand how to forecast future trends using customer profiles
23
Manage feedback from customers of hospitality services
Verified
Key Learning Objectives:
- Be able to obtain customer feedback on hospitality services
- Be able to analyse customer feedback on hospitality services
- Be able to use customer feedback to improve work processes and staff performance
- Understand how to obtain
- analyse and implement actions in response to customer feedback
24
Manage front of house and guest relations
Verified
Key Learning Objectives:
- Be able to manage front of ho
- use services
- Be able to manage the receipt and secure storage of customer property
- Be able to manage customer relation services
- Understand how to manage front of ho
- Understand how to manage customer relation services
25
Manage hospitality functions
Verified
Key Learning Objectives:
- Be able to manage the organisation of a hospitality function
- Be able to monitor the function
- Be able to evaluate the success of a function
- Understand how to plan a function
- Understand how to monitor a function
- Understand how to evaluate a function
26
Manage operational aspects of hospitality premises refurbishment programmes
Verified
Key Learning Objectives:
- Be able to plan refurbishment programmes
- Be able to oversee refurbishments
- Be able to evaluate refurbishments
- Understand how to plan refurbishments
- Understand how to oversee refurbishments
- Understand how to evaluate refurbishments
27
Manage own professional development within an organisation
Verified
Key Learning Objectives:
- Be able to assess own career goals and personal development.
- Be able to set personal work objectives.
- Be able to produce a personal development plan.
- Be able to implement and monitor own personal development plan.
28
Manage physical resources
Verified
Key Learning Objectives:
- Understand the importance of sustainability when using physical resources.
- Be able to identify resource requirements for own area of responsibility.
- Be able to obtain required resources for own area of responsibility.
- Be able to monitor and review the quality and usage of resources in own area of responsibility.
29
Manage purchasing costs in hospitality
Verified
Key Learning Objectives:
- Be able to manage the supply of goods from suppliers
- Be able to manage the delivery of supplies
- Be able to establish procedures to reduce waste and promote sustainability
- Understand how to manage purchasing costs
30
Manage room availability to maximise revenue potential
Verified
Key Learning Objectives:
- Be able to monitor room availability to maximise revenue potential
- Be able to monitor staff to ensure room availability which maximises revenue potential
- Understand how to manage room availability to maximise revenue potential
31
Manage staffing rotas for a hospitality team
Verified
Key Learning Objectives:
- Be able to plan staffing rotas for own team
- Be able to produce rotas for own team
- Understand how to plan and produce staffing rotas for a hospitality team
32
Manage statutory fire and security procedures for a hospitality establishment
Verified
Key Learning Objectives:
- Be able to implement
- monitor and review statutory fire and security procedures
- Be able to conduct and act on risk assessments and compliance inspections
- Be able to oversee the management the statutory fire and security procedures
- Understand key factors when monitoring statutory fire and security procedures
- Understand how to manage risk assessment and compliance
- Understand how to oversee the management the statutory fire and security procedures
33
Manage supplier contracts
Verified
Key Learning Objectives:
- Be able to initiate contracts with suppliers and contractors to meet identified organisational needs
- Be able to manage supplier/contractor contracts
- Be able to evaluate the success of contractual arrangements for the future benefit of an organisation
- Understand how to initiate contracts with suppliers/contractors
- Understand how to manage supplier/contractor contracts
- Understand how to evaluate suppliers in line with an organisation’s requirements
34
Manage the billing and payment processes
Verified
Key Learning Objectives:
- Be able to manage the billing and payment process
- Be able to manage the operation of payment handling system and procedures
- Be able to establish and maintain the security of payment handling systems
- Understand how to monitor and evaluate the billing and payment processes
- Understand how to manage the operation of the billing and payment process
- Understand how to establish and maintain the security of payment handling systems
35
Manage the environmental impact of work activities
Verified
Key Learning Objectives:
- Understand the legal requirements and environmental policies that impact on own area of responsibility.
- Understand how to assess the impact of work activities on the environment and how this can be minimised.
- Be able to assess and report on the environmental impact of work activities in own area of responsibility.
- Be able to organise work activities and resource use to minimise environmental impact.
- Be able to promote ongoing improvement in environmental performance.
36
Manage the linen service
Verified
Key Learning Objectives:
- Be able to monitor a linen service
- Be able to manage the linen service team
- Be able to manage a system for the delivery of linen
- Understand how to manage the delivery of linen to ensure required quality
37
Manage the organisation of the food and beverage service area
Verified
Key Learning Objectives:
- Be able to plan the organisation of the food and beverage service area
- Be able to manage the food and beverage service area
- Be able to review the organisation of a food and beverage service area
- Understand how to manage the organisation of food and beverage service areas
38
Manage the payroll costs of a hospitality team
Verified
Key Learning Objectives:
- Be able to budget for required team staffing levels in line with legal requirements
- Be able to manage a team payroll
- Understand how to plan for and review payroll costs
- Understand how to monitor the operation of a payroll system
39
Manage the performance of teams and individuals
Verified
Key Learning Objectives:
- Be able to set objectives and work plans with teams and individuals
- Be able to communicate
- manage and evaluate objectives and work plans
- Be able to assess the performance of teams and individuals against objectives and work plans
- Be able to provide feedback to teams and individuals on performance in line with organisational guidelines
- Understand how to agree and set objectives and work plans with teams and individuals
- Understand how to assess the performance of teams and individuals
- Understand how to provide feedback to teams and individuals on performance
40
Manage the presentation and portion size of dishes
Verified
Key Learning Objectives:
- Be able to manage the portion size and presentation of dishes to meet an organisation’s standards
- Understand how to manage the portion size, to minimise waste
- Understand how to manage the presentation of dishes to meet an organisation’s standards
41
Manage the production and presentation of menus
Verified
Key Learning Objectives:
- Be able to source information to develop new menus
- Be able to produce and present menus
- Be able to evaluate the impact of new menus to inform the management team
- Understand how to source information to develop new menus
- Understand how to produce and present menus
42
Manage the provision of additional services
Verified
Key Learning Objectives:
- Be able to identify and plan for additional services
- Be able to monitor additional services
- Understand how to identify and plan for additional services
- Understand how to manage additional services
43
Manage the reservation systems
Verified
Key Learning Objectives:
- Be able to manage the reservation service in line with an organisation’s procedures and systems
- Be able to manage the operation of the reservation service
- Understand the legal requirements, policies, procedures and systems for managing the reservation service
- Understand how to manage the operation of the reservation service
44
Manage the security and privacy of hospitality guests
Verified
Key Learning Objectives:
- Be able to manage a team to protect guest security and privacy
- Be able to manage guest security and privacy in accordance with organisational and legal requirements
- Understand how to manage guest security and privacy in accordance with legislation, regulations and an organisation’s procedures
- Understand how to manage a team to protect guest security and privacy
45
Manage the supply of uniforms and housekeeping of staff areas
Verified
Key Learning Objectives:
- Be able to monitor the supply and up
- keep of staff uniforms
- Be able to monitor the housekeeping of staff areas
- Understand how to manage the provision and up
- Understand how to manage the housekeeping of staff areas
46
Managing grievance procedures
Verified
Key Learning Objectives:
- Understand how to prevent potential grievances.
- Understand an organisation’s grievance policy and procedure and deal with concerns raised by individuals informally.
- Understand how to follow grievance procedures.
47
Maximise sales and profit from hospitality services
Verified
Key Learning Objectives:
- Be able to obtain information that can help maximise sales and profit
- Be able to implement strategies for maximising sales and profit
- Be able to analyse strategies for maximising sales and profit
- Understand how to obtain information that can help develop strategies to maximise sales and profit
- Understand how to agree and implement strategies for maximising sales and profit
- Understand how to analyse strategies for maximising sales and profit
48
Monitor maintenance and repair work within a hospitality premises
Verified
Key Learning Objectives:
- Be able to plan maintenance and repair work in an organisation
- Be able to monitor arrangements for maintenance and repair work in an organisation
- Be able to manage the use of external contractors
- Understand how to monitor the maintenance and repair work for an organisation
49
Organise the promotion of additional services or products to customers
Verified
Key Learning Objectives:
- offer additional services or products
- organise support to promote use of additional services or products
- monitor the promotion of additional services or products
- understand how to organise and promote services or products to customers
50
Plan and design food production areas
Verified
Key Learning Objectives:
- Be able to assess the future needs of food production areas
- Be able to re-design food preparation and production areas
- Understand how to assess and plan for the future needs of food production areas
- Understand how to re-design food preparation and production areas
51
Recruit and select hospitality staff
Verified
Key Learning Objectives:
- Be able to identify the need for hospitality staff
- Be able to prepare to recruit and select hospitality staff
- Be able to manage the recruitment and selection process of hospitality team members
- Be able to evaluate the recruitment, selection and retention of team members
- Understand how to identify the need for additional hospitality team members
- Understand how to manage the recruitment and selection process
- Understand how to evaluate the loss and retention of team members
52
Review the quality of customer service
Verified
Key Learning Objectives:
- plan how to measure customer service, collect and analyse information on customer service
- understand how to review the quality of customer service
53
Use customer service as a competitive tool
Verified
Key Learning Objectives:
- organise customer service to gain a competitive advantage, deliver a competitive service
- understand how to use customer service as a competitive tool
54
Work as part of a hospitality management team to achieve strategic goals
Verified
Key Learning Objectives:
- Be able to participate in management team meetings
- Be able to work interactively with the management team
- Be able to recruit and develop team members
- Be able to take responsibility for the management team at periodic times
- Understand how to participate in management team meetings
- Understand how to work interactively with the management team
- Understand how to review own team’s performance
Regulatory & Verification Details
- Qualification Number (QN)
- 600/8068/1
- Regulated Status
- Available to learners
- Awarding Body
- iCQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2013