This course is designed to enable candidates to obtain the key competencies required for entry into operational, supervisory and management positions in a wide range of hospitality businesses.
Mandatory units include; Hospitality Industry; Hospitality Supervision; Hospitality Financial and Control Systems; Food Hygiene Intermediate; Food and Beverage Service and Graded Unit. Procedures; Creating a Culture of Customer Care and Hospitality Operations: Graded Unit 1.
2 Highers, or relevant national qualifications at SCQF Level 6. Applicants must attend an interview.
HND Hospitality Management
Hospitality and Professional Cookery