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.
A range of units will be covered including:
Hospitality Industry; Hospitality Supervision; Hospitality Financial and Control Systems; Food Hygiene Intermediate; Food and Beverage Operations; Alcoholic Beverages: an Introduction; Food Production for Hospitality Managers; Accommodation Operations; Hospitality Front Office Procedures; Creating a Culture of Customer Care and Hospitality Operations: Graded Unit 1.
2 Highers, or Foundation Apprenticeship Food and Drink Technology, or relevant national qualifications at SCQF Level 6. Applicants must attend an interview.
HND Hospitality Management
Hospitality and Professional Cookery