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Hotel and Hospitality (1st and 2nd year of University (Level 4 & 5) 240 Credit
1st and 2nd year of University (level 4 & 5)
Prepare for an exciting career in the hospitality industry through the online Hotel Management course. Students on our online Hospitality Management program will undertake Level 4 & 5, 240 credit course, designed to prepare students with the skills needed to be a competent employee in the hospitality industry.
During the Hotel Management course, students will have the ability to access tutor support and webinars, a social learning forum, and additional materials to complete their diploma. For more information on the support available to students, visit our Student Resources page.
Each module consists of 40 guided learning hours of material with an additional 30-50 hours’ worth of optional materials that comprise of recommended exercises, recommended readings, Internet resources, and self-testing exercises.Upon passing the online assessments and written assignments, students will be awarded a ATHE diploma and will be able to enter the final year of a university bachelor’s degree
The ATHE Level 4/5 Hotel and Hospitality course is made up of 10 modules and 10 written assignments at each level. On completion of the modules, students will be given access to the assignments. The assignments are approximately 5,000-8,000 words each. Students are provided support on the modules and assignments via the ‘Tutor’ section of the learning platform.
Core Units level 4
- Food and beverage operations
- Food safety and hygiene
- Hospitality and hotel house keeping
- Customer service
- Front office operations
- Global tourism and hospitality
- Employee engagement
- Marketing in hospitality
- Accounting and cost control
- Training and CPD
Core Units level 5
- Food and beverage supply chain management
- Quality management
- Events and conference management
- Customer relationship management
- People management in hospitality industry
- HRM issues in the hospitality industry
- Revenue management in hotels
- Corporate social responsibility
- Contemporary issues in the hospitality industry
- Business planning in the hospitality industry
- These qualifications are designed for learners who are typically aged 18 and above.
- Other related level 3 subjects such as ATHE level 3 Diplomas
- An Access to Higher Education Certificate delivered by an approved further education institute and validated by an Access Validating Agency
- Other equivalent international qualifications.
- For those whom English is not their first language we recommend the following standards of proficiency in English language skills or an approved equivalent for this qualification • IELTs 5.5 or Common European Framework of Reference (CEFR) B2 or equivalent qualification
Mode of Study
Blended Learning (for students who are in the UK)
Online learning (International students who are abroad)
Full time: If you are studying full time online or blended learning you can complete each level in 6 months duration.
Part time: if you are studying part time online or blended learning you can complete each level in 2 years from the date of enrolment.
Fast track full time: if you are studying full time online or blended learning you can complete this level in 3 months.
Online: if you are studying online and studying at your own pace you can complete in 3/4 years’ time.
Exam and Assessment
- There are no written Exams, only written assignment it must be submitted after completing each module.
- Overall Grading Type: Pass / Merit / Distinction
- 240 credit overall
After successfully passing all core units of level 4 & 5, you will receive Hotel and Hospitality Diploma level 4&5 from ATHE (Awards for Training and Higher Education).
On successful completion of a Level 5 qualification in Hotel and Hospitality there are a number of progression opportunities. Students may progress to:
- Employment or have increased opportunities for progression in their current role in Hotel and Management industry.
- Level 6 qualification route on successful completion of the required units at level 5.
- Final year of degree programmes at some universities in UK.
Modules contents overview
Food and beverage operations
Students will gain an understanding of the processes involved in food and beverage operations, including practical aspects of food and beverage production and service.
Food safety and hygiene
Students will understand the need to comply with regulations and effectively manage procedures for ensuring food safety.
Hospitality and hotel housekeeping
Students will understand the role of the housekeeping department within a hospitality setting. This unit will identify the importance of the housekeeping department and the impact it has on the hospitality operation.
Students will be able to understand the importance of a customer focused hospitality establishment in a competitive environment by carrying out research on customers’ requirements and expectations. Students will also gain skills to deliver excellent customer service and evaluate the benefits of exceeding customers’ expectations.
Front office operations
Students will understand the role of the front office department within a hospitality setting. This unit will identify the importance of the front office department and the impact it has on the overall hospitality operation.
Accounting and cost control
Students will understand the principles of costing within hospitality and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them.
Global tourism and hospitality
Students will understand the size and scope of the global tourism and hospitality industry. The unit examines the influences that affect it and the growth of its brands within international markets.
Students will be able to understand the key principles of the marketing concept and relate the role of the marketing mix to the hospitality industry. Students will understand the marketing cycle and be able to devise a promotional campaign.
Students will understand the concept of employee engagement and the key components. Students will be able to assess how employee engagement can have an impact on the overall business performance by introducing specific strategies and practices.
Training and CPD
Students will be able to use different methods for identifying the need for training in a hospitality setting. Students will understand how individuals learn in different ways and the importance of selecting the most effective training method. Students will then be able to plan, design, deliver and evaluate the effectiveness of a training session or program. The students will also be introduced to the concept of Continuous Professional Development and the need and relevance for it in a hospitality setting.
Food and beverage supply chain management
Students will understand supply chain systems and procedures, and how organisations use these to procure, produce and prepare food and beverages within the hospitality industry, both domestically and globally. This unit demonstrates how supply chain management is essential for efficient operation and for achieving a competitive edge.
Students will be able to understand the concept of quality and quality management and apply it in a hospitality setting. Students will be able to analyse, evaluate and implement a quality management system in a hospitality organisation.
Events and conference management
Students will understand the operational issues that underpin successful events and conference management. This unit examines a wide range of events and discusses the processes and considerations involved.
Customer relations management
Students will understand the importance of Customer Relationship Management (CRM) to hospitality organisations and recognise the necessary processes to ensure its effectiveness.
Students are able to gain an understanding of the key principles of management behaviour and a range of management styles, roles, responsibilities, characteristics and skills. Students will be able to understand the effectiveness of different organisation structures by studying the design and culture within a hospitality setting.
Current issues in HRM
Students will be able to understand the key principles of Human Resource Management (HRM) and the current issues Human Resource (HR) managers have to consider when carrying out their role and responsibilities. Students will also understand how current legislation has an impact on the HR function in Hotel and Hospitality Management.
Students will be able to understand what the key elements of revenue management are and how this affects the pricing of hotel bedrooms. Students will also be able to implement the practices of yield management in a hotel and set an overbooking policy.
Corporate social responsibility
Students will be able to understand key principles of Corporate Social Responsibility (CSR) and sustainable development. Students will learn about the impact hotels have on social, cultural and environmental factors and how the hotel industry can make a difference by implementing practices and procedures to be more sustainable.
Students will understand the nature and impact of current and potential Contemporary issues that affect the hospitality industry. This unit will demonstrate the need for organisations to be flexible and to adapt to rapidly changing environments and customer demands.
Students will understand how to create a business plan for a hotel or hospitality organisation. Students will learn where the business is positioned in the current market, measure the performance and suggest opportunities for growth.