This course aims to equip students with a wide range of supervisory and managerial skills required for a career in the hospitality industry. It will promote an awareness and understanding of business principles and how they relate to the industry. This course will include human resources, finance, communication, and will develop interpersonal skills. Students will benefit from work experience throughout the programme.
Human Resource Management; Hospitality Industry; Hospitality Supervision; Hospitality Financial and Control Systems; Food and Beverage Service; Food Production Processes; Intermediate Food Hygiene; Front Office Procedures; Alcoholic Beverages; Management Accounting; Managing Hospitality Organisations; Accommodation Servicing and Management; Management of Food and Beverage Operations; Work Experience.
2 Highers plus National 4 English and Maths; or successful completion of a relevant qualification at SCQF Level 6. Interview.
Year 2 or 3 of a relevant degree programme.
Hospitality and Cookery