Pearson
Level 5
QN: 610/4611/5
Curriculum Active
Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
Official qualification regulated by Ofqual, awarded by Pearson. Classified as a Other Vocational Qualification. Total guided learning hours: 2460 hours.
Qualification Level
Level 5
Awarding Body
Pearson
Syllabus Units
40 Units
Guided Hours
2460 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Accounting Principles
Verified
Key Learning Objectives:
- Examine the context and purpose of accounting.2.
- Prepare basic financial statements for unincorporated and small business organisations in accordance with accounting principles, conventions and standards.3.
- Interpret financial statements.4.
- Prepare budgets for planning, control and decision-making using spreadsheets.
2
Barista to Bar Management
Verified
Key Learning Objectives:
- Compare and contrast the differing structures and make-up of the beverage industry and licensed sectors.2.
- Investigate storage, maintenance and safety practices within drinks organisations.3.
- Evaluate beverage management practices that lead to business success in a drinks-led organisation.4.
- Analyse legislative responsibilities affecting the drinks and licensed trade industries.
3
Business Strategy
Verified
Key Learning Objectives:
- Analyse the impact and influence which the macro environment has on an organisation and its business strategies.2.
- Assess an organisation’s internal environment and capabilities.3.
- Apply the outcomes of an analysis using an appropriate strategic management tool within a given market sector.4.
- Develop a strategic management plan in an organisation, informed by models, theories and concepts to achieve competitive advantage within a given market sector.
4
Creative Kitchen Management
Verified
Key Learning Objectives:
- Evaluate the role and responsibilities of a kitchen manager for effective management in a hospitality context.2.
- Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain.3.
- Investigate the environmental impacts of food production.4.
- Evaluate innovations in commercial kitchen design and technology to support business objectives.
5
Creative Patisserie and Artisan Bakery
Verified
Key Learning Objectives:
- Explain the key principles and working practices of a safe and hygienic working environment
- Apply the techniques required for the preparation, processing, production and finishing of different patisserie products
- Apply the techniques required for the preparation, processing, production and finishing of different artisan baked products
- Assess the current drivers, trends and innovations influencing the culinary arts sector
6
Diet and Nutrition
Verified
Key Learning Objectives:
- Demonstrate in depth knowledge of nutrients and calories, their sources and their effect, on health and well-being
- Evaluate the impact of nutritional knowledge in relation to hospitality management
- Examine the implications of nutrition in relation to specific diseases, disorders and key stages of life
- Discuss menu planning for specialist diets including allergies and intolerance, cultural and ethnic food requirements and plant based diets
7
Digital Marketing
Verified
Key Learning Objectives:
- Investigate the influence of the digital environment for effective marketing of business organisations.2.
- Examine digital tools and techniques for an integrated marketing approach within business organisations.3. Design a digital marketing campaign using multi-media to optimise content that targets key audiences.4.
- Evaluate methods of monitoring and measuring a digital marketing campaign in line with marketing objectives to increase engagement and conversions.
8
Entrepreneurial Ventures
Verified
Key Learning Objectives:
- Examine what it takes to be an entrepreneur and the scope of entrepreneurial ventures.2.
- Explore the concept of the entrepreneurial mindset and its contribution to entrepreneurial ventures.3.
- Assess the impact of SMEs (Small medium enterprise) on the economy.4.
- Explain the importance of intrapreneurship in both public and corporate organisations.
9
Facilities Management
Verified
Key Learning Objectives:
- Analyse the importance of facilities management operations for effective business performance
- Evaluate the global market trends in facilities management, major players, opportunities and the competition in the hospitality industry
- Investigate the key aspects and importance of people management
- work place productivity and health & safety in facilities management
- Explore the importance of benchmarking best practices, sustainability measures and environmental impact on hospitality business objectives
10
Food Innovation
Verified
Key Learning Objectives:
- Analyse current trends in, and influences on, food innovation in the hospitality industry.2.
- Investigate how a variety of tools, techniques and ingredients are used to transform foods.3.
- Examine the development process of innovative dishes and recipes to meet business requirements.4.
- Develop and evaluate innovative dishes and recipes to meet business requirements.
11
Food Service Management
Verified
Key Learning Objectives:
- Investigate the sourcing and procurement processes within a food service organisation.2.
- Evaluate operations management strategies within a given food service context.3.
- Explore the importance of ethical management for overall business success.4.
- Produce an improvement plan for a given organisational challenge within a food service organisation.
12
Front Office Operations Management
Verified
Key Learning Objectives:
- Evaluate the role and function of the Front Office department within various accommodation organisations.2.
- Discuss the importance of managing the reservation process to ensure maximisation of revenue and profit.3.
- Analyse the guest experience journey within Front Office operations.4.
- Assess how Front Office operations manage the quality-of-service delivery.
13
Global Events
Verified
Key Learning Objectives:
- Explore the diversity of the global events industry and the factors that have influenced its development.2.
- Evaluate the value, legacy and the impact of events on the environment in which they operate and appraise the management strategies used to support responsible event development.3.
- Assess the impacts the macroenvironment has on the global events industry and their influence on decision-making and organisational behaviour.4.
- Evaluate the criteria essential for the successful planning of specific events.
14
Hospitality Consumer Behaviour and Insight
Verified
Key Learning Objectives:
- Examine the factors that influence hospitality consumer behaviour and attitudes.2.
- Evaluate appropriate forms of research to understand the hospitality consumer decision-making process and transform data into actionable insights.3.
- Demonstrate the ability to map a path to purchase in a hospitality context, including the decision-making process.4.
- Evaluate how marketers influence the different stages of the hospitality consumer decision-making process.
15
Hospitality Interpersonal Skills
Verified
Key Learning Objectives:
- Apply a range of interpersonal skills and different approaches to various stakeholders (partners, suppliers and employees) relationship management.2.
- Work collaboratively to enable delivery with others and share good practice in a hospitality context.3.
- Apply coaching and mentoring techniques to support learning and development of others.4.
- Communicate effectively in a hospitality context using a range of verbal and non-verbal communication tools to overcome barriers.
16
Hospitality Procurement and Supply Chain Management
Verified
Key Learning Objectives:
- Apply key procurement and supply chain concepts, principles, and processes in a hospitality context.2.
- Evaluate the importance of ethical and sustainable practices in procurement and supply to achieve responsible management.3.
- Examine the interrelationships between supply chain and other areas of a hospitality organisation.4.
- Recommend improvements to a procurement and supply chain strategy for a hospitality organisation.
17
Integrated Marketing Communications
Verified
Key Learning Objectives:
- Evaluate marketing channels for achieving communication objectives as part of a communications strategy.2.
- Develop an integrated marketing communications plan to achieve specified communication objectives within a business context.3.
- Produce appropriate content for a marketing channel that meets specified communication objectives.4.
- Apply methods for monitoring an integrated marketing communications plan (IMC) to maximise reach and achieve positive ROI.
18
International Gastronomy
Verified
Key Learning Objectives:
- Explore current international gastronomic trends and developments
- Create and develop a gastronomic experience
- Apply food preparation and cooking skills to produce gastronomic dishes in a safe and hygienic manner
- Evaluate the quality of gastronomic dishes making recommendations for improvement
19
Launching a New Venture
Verified
Key Learning Objectives:
- Investigate the resources required to launch a new venture.2.
- Explore the skills and capabilities required to support the launch of a new venture.3.
- Develop promotional activities to support the launch of a new venture.4.
- Produce a budget for launching a new venture for a small business or social enterprise.
20
Leadership and Management for Hospitality
Verified
Key Learning Objectives:
- Review classical management theories and leadership styles.2.
- Explore the factors that influence different management styles and structures in a hospitality industry context.3.
- Assess current and future management and leadership skills for the hospitality sector.4.
- Demonstrate management and leadership skills in a hospitality context.
21
Managing Accommodation Services
Verified
Key Learning Objectives:
- Explain the types of accommodation services available within the hospitality industry
- Discuss the role of the Front Office department within accommodation services
- Assess the contribution of the Housekeeping department to providing effective accommodation services
- Explore the role facilities and security plays within accommodation services
22
Managing and Planning an Event
Verified
Key Learning Objectives:
- Examine how event plans are researched, developed and agreed to meet customer and business requirements.2.
- implement, and review policies and procedures for an event.3.
- Manage resources and logistics to ensure an event is delivered within the confines of the event specifications.4.
- Monitor and evaluate an event to ensure customer and business requirements are met.
23
Managing and Running a Small Business
Verified
Key Learning Objectives:
- Explore how a small business or social enterprise plans and allocates resources to achieve objectives.2.
- Evaluate the customer relationship management process for a small business or social enterprise.3.
- Develop a cash flow forecast and break-even analysis for a small business or social enterprise.4.
- Discuss the financial statements, regulation and legislation that applies to a small business or social enterprise.
24
Managing Conference and Events
Verified
Key Learning Objectives:
- Investigate the different categories and dimensions of events within the events sector.2.
- Examine the considerations for conference and event room set-ups, defining the professional standards required.3.
- Explore the management skills required to work within the events environment and successfully deal with stakeholders.4.
- Explain the measures required to manage a secure and safe events environment for staff and guests.
25
Managing Food and Beverage Operations
Verified
Key Learning Objectives:
- Explore the food and beverage industry including different styles of food and beverage service outlets, rating systems and current industry trends.2.
- Demonstrate professional food and beverage service standards in a real working environment.3. Compare the ways that different food and beverage operations use technology to improve operational efficiency.4.
- Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success.
26
Managing Food Production
Verified
Key Learning Objectives:
- Explain the different types of food preparation and production systems and the factors that influence their design.2.
- Identify the key areas of food production that requires planning and the methods for planning them to allow optimum profit margins.3.
- Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business.4.
- Use a variety of methods to monitor the different areas of food production, to be taken to ensure a safe and efficient operation.
27
Managing Front Office Operations
Verified
Key Learning Objectives:
- Explore the role and functions of effective front office operations.2.
- Discuss the role and function of reservations, reception and the cashiers’ department.3.
- Develop procedures for check- in and check-out to ensure customer satisfaction.4.
- Develop guest account processes that meet customer requirements.
28
Managing the Customer Experience
Verified
Key Learning Objectives:
- Explain the needs and expectations of market segments for the hospitality industry.2.
- Explore the customer experience map to create hospitality business opportunities and optimise customer touch points.3.
- Apply the concepts of service excellence to different hospitality business settings.4. Compare a range of metrics available to monitor hospitality customer experiences and drive business objectives.
29
Marketing Processes and Planning
Verified
Key Learning Objectives:
- Explain the role of marketing and how it interrelates with other business units of an organisation.2. Compare ways in which organisations use elements of the marketing mix to achieve overall business objectives.3.
- Produce a marketing plan for an organisation that meets marketing objectives.4.
- Develop a media plan to support a marketing campaign for an organisation.
30
Menu Development, Planning and Design
Verified
Key Learning Objectives:
- Investigate how menus are planned and designed to meet customer and business requirements.2.
- Determine the factors to consider when costing and pricing a menu.3.
- Develop a menu to meet customer and business requirements.4.
- Evaluate the performance of a menu to meet customer and business requirements.
31
Organisational Behaviour Management
Verified
Key Learning Objectives:
- Reflect on own personality and perceptions to understand how individual difference informs and influences management approaches
- Apply content and process theories of motivation to create and maintain an effective workforce
- Lead a group team activity for a given business situation to demonstrate effective team leadership skills
- Examine how power, politics and culture can be used to influence employee behaviour and accomplish organisational goals
32
Professional Identity and Practice
Verified
Key Learning Objectives:
- Explore the importance of ongoing professional development and self-directed learning to enhance professional identity and career opportunities
- Assess own skills, competences and the different learning & development approaches
- Design a professional development plan, within a specific work context
- Demonstrate a range of service industry and transferable skills for a job application
33
Research Project
Verified
Key Learning Objectives:
- Examine appropriate research methodologies and methods to identify those appropriate to the research process.2.
- Develop a research proposal including a supporting literature review.3.
- Analyse data using appropriate techniques to communicate research findings.4.
- Reflect on the application of research methodologies and process.
34
Revenue Management
Verified
Key Learning Objectives:
- Explore the origin, the core concepts and key characteristics of RM and their impact on the hospitality industry.2.
- Assess the relationship between RM systems and processes and how these link to strategic, tactical and operational hospitality business goals.3.
- Examine the information requirements of the RM process and the role of market segmentation in effective business analysis and forecast creation.4.
- Apply pricing and non-pricing tools in dynamic hospitality contexts to formulate and justify revenue optimisation decisions.
35
Strategic Human Resource Management
Verified
Key Learning Objectives:
- Assess how HR strategy and practices are influenced by developments in an organisations external and contextual environment.2. Appraise the theoretical perspectives of strategic HRM and their associated practices in different types of organisations.3.
- Evaluate how strategic HR initiatives can be utilised to develop high- performance organisational cultures.4.
- Develop an integrated HR strategy to support sustainable business performance and growth.
36
Sustainable Hospitality Practice
Verified
Key Learning Objectives:
- Explain the impact of sustainability principles for hospitality organisations.2.
- Discuss the characteristics of sustainability and corporate social responsibility.3.
- Identify operational risks and benefits of sustainability in the hospitality industry.4. Present a business case for adopting sustainable hospitality practices to meet business objectives.
37
The Contemporary Hospitality Environment
Verified
Key Learning Objectives:
- Examine the current structure, scope and size of the hospitality industry.2.
- Explore career routes, skills requirements, and progression opportunities in the hospitality industry.3.
- Review the current threats and challenges affecting the hospitality industry.4.
- Assess the current and potential trends affecting the hospitality industry.
38
The Hospitality Business Toolkit
Verified
Key Learning Objectives:
- Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality industry.2.
- Produce a workforce action plan for recruiting and retaining talent to address skills shortages in a hospitality organisation.3.
- Identify the potential impact of legal and ethical considerations on a hospitality business.4.
- Apply a range of communication tools in a hospitality context to create a positive guest experience.
39
Tourist Resort Management
Verified
Key Learning Objectives:
- Examine the different features of common resorts and the potential issues of managing them.2.
- Evaluate the different types of resorts and the packages available.3.
- Analyse the consumer needs in a specific location to create a resort package that focuses on these needs.4.
- Explore the guiding principles for achieving sustainable tourism for a chosen resort.
40
Work Experience
Verified
Key Learning Objectives:
- Investigate the value and benefits of practical work experience for career and personal development
- Plan suitable and relevant work experience in an appropriate service sector organisation
- Undertake appropriate work experience to develop professional skills and competences
- Evaluate personal skills and competences developed during practical work experiences
Regulatory & Verification Details
- Qualification Number (QN)
- 610/4611/5
- Regulated Status
- Available to learners
- Awarding Body
- Pearson
- Qualification Type
- Other Vocational Qualification
- Operational Start
- Sept 2025