Planit


Hospitality Management

Forth Valley College

Venues

Stirling Campus

Content

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.

Content:
Year 1
Human Resource Management; Hospitality Industry; Hospitality Supervision; Hospitality Financial and Control Systems; Food and Beverage Operations; Intermediate Food Hygiene; Hospitality Front Office Procedures (Simulated Live Booking System); Alcoholic Beverages

Year 2
Managing Financial Resources; Managing Hospitality Organisations; Accommodation Management;
Management of Food and Beverage Operations; Gastronomy; Food and Beverage Specialised Services;
Work Placement

Entry Requirements

2 Highers plus National 4 English and Maths; or successful completion of a relevant qualification at SCQF Level 6. Interview.

Progression Routes

Year 2 or 3 of a relevant degree programme.

Start Date

August

Qualification

HND

Study Method

Full time

Course Length

2 years

Department

Hospitality and Cookery

SCQF Level

8