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) |
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Students must achieve:
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| 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 | ||||
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
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
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
This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
Assessment: Closed book written examination
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
This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
Assessment: Closed book written examination
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
