How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer Confederation of Tourism and Hospitality has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and Confederation of Tourism and Hospitality awards. A qualified assessor at the centre judges your evidence, and the certificate comes from Confederation of Tourism and Hospitality.
Developing future management talent for the industry. CTH Management Programmes offer an excellent alternative, or complement to, university study in hospitality and tourism.
These are the units Confederation of Tourism and Hospitality registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with Confederation of Tourism and Hospitality. It does the teaching and the mapping. Confederation of Tourism and Hospitality sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
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What each unit actually teaches you to do
Customer service management in tourism and hospitality Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Manage customer service operations effectively within a hospitality or tourism context
- Manage the resolution of customers’ queries and complaints in a hospitality or tourism setting, ensuring customer satisfaction
- Analyse the effectiveness of customer service strategies and operations in hospitality or tourism environments
- Understand the application and importance of quality systems within the tourism and hospitality industry
Finance in Tourism and Hospitality Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Understand the various sources of income generation and other funding available to businesses in the tourism and hospitality industry, including revenue streams, investment, and grants.
- Understand how a tourism or hospitality business operates in terms of its cost structure, including fixed costs, variable costs, and overheads.
- Apply the concept of marginal costing to price setting decisions, particularly in relation to costs that fluctuate with time or changes in the level of business activity.
- Prepare realistic and accurate budgets for a tourism or hospitality business, and compare these budgets with actual financial results to identify variances and areas for improvement.
- Interpret business performance data from profit and loss statements and balance sheets, using financial ratios and percentages to assess profitability, liquidity, and solvency.
Food and beverage operations Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Understand the fundamental principles that underpin effective food and beverage operations within a hospitality setting.
- Understand the key processes and considerations involved in food production operations, from sourcing to preparation.
- Understand the different methods and techniques used in food and beverage service, and their impact on customer experience.
Food and beverage supervision Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Evaluate the effectiveness of existing food and beverage operations, identifying areas for improvement and optimisation.
- Develop strategies and plans to improve food and beverage operations, considering factors such as efficiency, profitability, and customer satisfaction.
- Understand the logistical and organisational requirements for arranging banquets and functions, including menu planning, staffing, and service standards.
- Understand the procedures for supervising the purchasing and storage of food and beverages, ensuring quality, cost-effectiveness, and compliance with hygiene regulations.
- Manage the performance of staff working in food and beverage roles, providing guidance, training, and feedback to ensure high standards of service and productivity.
Global tourism and hospitality Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Understand the overall size and economic scope of the global tourism and hospitality industry, including its various sectors and contributions.
- Understand the specific characteristics and operational aspects of the food and accommodation sub-sectors within the global tourism and hospitality industry.
- Understand the key issues, trends, and external influences that are currently affecting the global tourism and hospitality industry, such as economic factors, social trends, and environmental concerns.
- Understand the factors contributing to the growth and expansion of global tourism and hospitality brands, including branding strategies, market penetration, and international partnerships.
Rooms division operations Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Understand the integrated nature of rooms division operations, encompassing both front office and housekeeping departments, and their contribution to overall guest satisfaction.
- Understand the key processes and procedures involved in front office operations, including reservations, check-in/check-out, guest services, and revenue management.
- Understand the principles and practices of effective housekeeping operations, including cleaning standards, room maintenance, inventory management, and staff scheduling.
Rooms division supervision Real unit · Confederation of Tourism and Hospitality
What you'll be able to do
- Evaluate the effectiveness of rooms division operations, including front office and housekeeping departments, against established standards
- Supervise front office processes to ensure efficient and effective service delivery
- Supervise housekeeping operations to maintain high standards of cleanliness and presentation
- Manage the performance of staff within the rooms division, providing guidance and support to achieve operational goals
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Identify and manage talent in a food and drink business
- Standard
Manage room availability to maximise revenue potential
The jobs these credits are mapped to
A qualification is never a dead end here. Each of these is a job record this qualification is a mapped route into.
- 1 record
- 1 record
- 1 record
- 1 record
- 1 record
Where this can lead
F&B Operations Director, Associate
This work builds the foundations for running a full F&B operation, and can lead to a General Manager, Area Manager, or Operations Trainer role.
See the whole journeyThe credits, and who awards them
Level 4 credits are regulated, and they are awarded by Confederation of Tourism and Hospitality rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.
What you would be collecting
Customer service management in tourism and hospitalityFinance in Tourism and HospitalityFood and beverage operationsFood and beverage supervisionGlobal tourism and hospitalityRooms division operationsRooms division supervision
Each one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Practical Builder · your make-it-real tutor Illustration - Draft the real one Create
You do “Finance in Tourism and Hospitality” on a real document of your own. Zavmo works on the draft you have to send anyway, so the coursework and the job are the same piece of work.
- Lead it Apply
“Customer service management in tourism and hospitality” is practised on the team you actually have. You talk through the call you are about to make, and Zavmo makes you say it the way you would say it to them.
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Customer service management in tourism and hospitality, one of this qualification's own units.
Applied to your work in any of these jobs
This unit equips learners with skills to manage customer service operations in tourism and hospitality. Learners will handle customer queries and complaints, analyse service effectiveness, and understand quality systems to improve business outcomes.
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
Built for CTH Level 4 Diploma in Hospitality Management
7 units in this credential, in the order it lists them, awarded by Confederation of Tourism and Hospitality.
- Customer service management in tourism and hospitality
- Finance in Tourism and Hospitality
- Food and beverage operations
- Food and beverage supervision
- Global tourism and hospitality
- Rooms division operations
and 1 more in the full unit list below.
Free tools
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Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.