Level 4 Diploma in Hospitality Management

A more in-depth management programme, aimed at providing learners with a broader understanding of the operational aspects of the hospitality industry.

Programme Overview

This is a substantive management programme, typically delivered over a nine month period in the case of full-time students. CTH Level 4 courses combine practical career-based elements with a number of essential management disciplines that will be invaluable as the individual’s career progresses. The course therefore provides the practicality needed for the workplace with the theory needed to advance in management roles and in education.

Students who complete the Level 4 may use it as a pathway to advanced study, typically progressing on to the CTH Level 5 Advanced Diploma. Since the Level 4 Diploma is designed to be broadly equivalent to that of the first year of a bachelor’s degree, students may use the qualification to apply for credit entry to a number of bachelor degree programmes at selected universities worldwide. However, the course is ideal preparation for immediate employment in the sector.

Entry Requirements

Students must be at least 17, have completed secondary education (UK Level 3 / A-Level equivalent) and have English IELTS 5.5 equivalent. Students should also have demonstrable study skills.

Entry & Progression


Sample Certificate


Syllabus Overview

Level 4 Diploma in Hospitality Management (QAN: 601/7119/4)

Students must achieve:
  • All 7 mandatory units, providing 120 credits, of which 45 credits are at level 3 and 75 credits are at level 4
Credit Value (CV): 120
Guided Learning Hours (GLH) for Qualification: 480 Total Qualification Time (TQT) for Qualification: 1200
Mandatory Units
Unit Code Unit Title L CV GLH URN Assessment Method
FTH Finance in Tourism and Hospitality 3 15 80 M/507/3867 Assignment
CSMTH Customer Service Management in Tourism and Hospitality 4 15 60 R/504/4412 Closed book written examination
GTH Global Tourism and Hospitality 4 20 60 H/504/4415 Assignment
RDO Rooms Division Operations 3 15 80 L/504/4389 Closed book written examination
RDS Rooms Division Supervision 4 20 60 K/504/4416 Assignment
FBO Food and Beverage Operations 3 15 80 F/504/4390 Closed book written examination
FBS Food and Beverage Supervision 4 20 60 M/504/4417 Assignment
Diploma Total (7 units) 120 480
Finance in Tourism and Hospitality: 

This unit enables students to gain an understanding of main sources of finance, to understand the relationships between cost volume and profit, to carry out specific costing practices and make recommendations on prices and interpret business performance using recognised tools. It is not an in-depth accounting unit, and this should be borne in mind when planning and executing the delivery.
Assessment: Closed book written examination

Customer Service Management in Tourism and Hospitality:

This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
Assessment: Assignment

Global Tourism and Hospitality:

This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.
Assessment: Assignment

Rooms Division Operations:

This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
Assessment: Closed book written examination

Rooms Division Supervision:

This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
Assessment: Assignment

Food and Beverage Operations:

This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
Assessment: Closed book written examination

Food and Beverage Supervision:

This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.
Assessment: Assignment

CTH Option:

This useful Essential Study Skills unit may also be studied alongside this qualification, if required.

Essential Study Skills - This unit aims to provide learners with essential skills for academic communication, writing assignments and making presentations of academic information and carrying out programmes of academic study.
Assessment: Assignment and presentation

University Pathways

Students who successfully complete the CTH Level 4 Diploma are eligible to gain progression to a number of universities worldwide. Some of these are shown below but for full details click here

“Although I already had seven years experience in the hotel industry across three different countries, (Italy, Germany and United Kingdom) I felt I needed to complete my profile academically in order to develop a career at a management level. I conducted a deep research and I discovered that CTH was the most valuable organisation since it delivers well structured professional courses and it is internationally recognised among the leading hotel companies.”

“I enrolled on the Diploma in Hotel Management programme and after completing my first semester I got a position at the five star deluxe Hotel Langham. This gave me the possibility to under-go a cross-training programme across all the food and beverage outlets since I am food and beverage orientated. After the completion of the diploma level I was promoted to supervisory level and I have since joined a tailored management programme to become a manager within the next couple of years.”