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 Pearson Education Ltd has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and Pearson Education Ltd awards. A qualified assessor at the centre judges your evidence, and the certificate comes from Pearson Education Ltd.
BTEC Higher Nationals provide specialist learning at Levels 4 and 5 in over 40 subjects, offering a cost-effective, vocational pathway to higher education.
These are the units Pearson Education Ltd 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 Pearson Education Ltd. It does the teaching and the mapping. Pearson Education Ltd 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
Accounting Principles Real unit · Pearson Education Ltd
What you'll be able to do
- Examine the context and purpose of accounting within organisations, including its role in financial reporting, decision-making, and accountability.
- Prepare basic financial statements, including the income statement, balance sheet, and cash flow statement, for unincorporated and small business organisations in accordance with relevant accounting principles, conventions, and standards.
- Interpret financial statements to assess an organisation's financial performance, position, and cash flows, using key ratios and analysis techniques.
- Prepare budgets for planning, control, and decision-making purposes, utilising spreadsheet software to forecast revenues, expenses, and cash flows.
Creative Patisserie and Artisan Bakery Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the key principles and working practices required to maintain a safe and hygienic working environment in a patisserie and bakery setting.
- Apply the techniques required for the preparation, processing, production, and finishing of a range of patisserie products.
- Apply the techniques required for the preparation, processing, production, and finishing of a range of artisan baked products.
- Assess the current drivers, trends, and innovations influencing the culinary arts sector, particularly in patisserie and artisan baking.
Entrepreneurial Ventures Real unit · Pearson Education Ltd
What you'll be able to do
- Examine the characteristics, skills, and motivations required to be a successful entrepreneur.
- Investigate the diverse range and scope of entrepreneurial ventures across different industries and sectors.
- Explore the concept of the entrepreneurial mindset, including creativity, innovation, and risk-taking, and analyse its contribution to the success of entrepreneurial ventures.
- Assess the significant impact of SMEs (Small and Medium Enterprises) on the economy, considering factors such as job creation, innovation, and economic growth.
- Explain the importance of intrapreneurship within both public and corporate organisations, highlighting its role in fostering innovation and driving organisational success.
International Gastronomy Real unit · Pearson Education Ltd
What you'll be able to do
- Explore current international gastronomic trends and developments, considering their impact on the hospitality industry
- Create and develop a unique and innovative gastronomic experience, considering all aspects from concept to execution
- Apply advanced food preparation and cooking skills to produce high-quality gastronomic dishes, adhering to strict food safety and hygiene standards
- Evaluate the quality of gastronomic dishes, providing detailed recommendations for improvement based on taste, presentation, and overall dining experience
Leadership and Management for Hospitality Real unit · Pearson Education Ltd
What you'll be able to do
- Review classical management theories and various leadership styles, evaluating their strengths and weaknesses
- Explore the key factors that influence the selection and implementation of different management styles and organisational structures within the hospitality industry
- Assess the current and future management and leadership skills required for success in the evolving hospitality sector
- Demonstrate practical management and leadership skills effectively in a simulated or real-world hospitality context
Managing Accommodation Services Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the different types of accommodation services available within the hospitality industry, considering their features and target markets.
- Discuss the role of the Front Office department within accommodation services, outlining its key functions and responsibilities.
- Assess the contribution of the Housekeeping department to providing effective accommodation services, evaluating its impact on guest satisfaction.
- Explore the role that facilities management and security play within accommodation services, analysing their importance in ensuring a safe and comfortable environment.
Managing Conference and Events Real unit · Pearson Education Ltd
What you'll be able to do
- Investigate the different categories and dimensions of events within the events sector.
- Examine the considerations for conference and event room set-ups, defining the professional standards required.
- Explore the management skills required to work within the events environment and successfully deal with stakeholders.
- Explain the measures required to manage a secure and safe events environment for both staff and guests.
Managing Food Production Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the different types of food preparation and production systems, and analyse the factors that influence their design.
- Identify the key areas of food production that require planning, and apply methods for planning them to allow optimum profit margins.
- Manage resources effectively to deliver a consistent, safe, and timely food production operation that meets the needs and expectations of both customers and the business.
- Use a variety of methods to monitor the different areas of food production, ensuring a safe and efficient operation.
Managing Food and Beverage Operations Real unit · Pearson Education Ltd
What you'll be able to do
- Explore the diverse landscape of the food and beverage industry, including different styles of food and beverage service outlets, rating systems, and current industry trends
- Demonstrate professional food and beverage service standards in a real working environment, adhering to industry best practices
- Compare and contrast the ways in which different food and beverage operations utilise technology to improve operational efficiency and enhance customer experience
- Analyse customer motivations and behaviour in the context of food and beverage consumption, and explain how food service outlets use this information to maximise business success and customer satisfaction
Managing Front Office Operations Real unit · Pearson Education Ltd
What you'll be able to do
- Explore the role and functions of effective front office operations within a hospitality setting.
- Discuss the role and function of reservations, reception, and the cashiers’ department in front office operations.
- Develop procedures for check-in and check-out processes to ensure customer satisfaction.
- Develop guest account processes that meet customer requirements and organisational standards.
Managing the Customer Experience Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the needs and expectations of different market segments within the hospitality industry.
- Explore the customer experience map to identify hospitality business opportunities and optimise customer touch points.
- Apply the concepts of service excellence to various hospitality business settings.
- Compare a range of metrics used to monitor hospitality customer experiences and drive business objectives.
Marketing Processes and Planning Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the role of marketing within an organisation and its relationship with other business units.
- Compare the different ways in which organisations utilise the elements of the marketing mix to achieve their overall business objectives.
- Produce a comprehensive marketing plan for an organisation that effectively meets specified marketing objectives.
- Develop a detailed media plan to support a marketing campaign for a given organisation.
Professional Identity and Practice Real unit · Pearson Education Ltd
What you'll be able to do
- Explore the importance of ongoing professional development and self-directed learning to enhance professional identity and career opportunities within the service industry.
- Assess own skills, competences, and the different learning and development approaches available to enhance professional capabilities.
- Design a professional development plan, within a specific work context, outlining goals, activities, and timelines for achieving career objectives.
- Demonstrate a range of service industry and transferable skills relevant for a job application, including communication, teamwork, problem-solving, and customer service.
Sustainable Hospitality Practice Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the impact of sustainability principles on various types of hospitality organisations
- Discuss the key characteristics of sustainability and corporate social responsibility within the hospitality sector
- Identify the potential operational risks associated with, and benefits derived from, implementing sustainability initiatives in the hospitality industry
- Present a comprehensive business case for adopting sustainable hospitality practices, demonstrating how these practices can contribute to meeting specific business objectives
The Contemporary Hospitality Environment Real unit · Pearson Education Ltd
What you'll be able to do
- Examine the current structure, scope, and size of the hospitality industry, identifying key sectors and their contributions.
- Explore career routes, skills requirements, and progression opportunities in the hospitality industry, considering different roles and pathways.
- Review the current threats and challenges affecting the hospitality industry, such as economic factors, technological advancements, and changing consumer preferences.
- Assess the current and potential trends affecting the hospitality industry, analysing their impact on business strategies and operations.
The Hospitality Business Toolkit Real unit · Pearson Education Ltd
What you'll be able to do
- Investigate effective strategies for managing finances and accurately recording transactions to minimise costs responsibly within a hospitality business
- Produce a detailed workforce action plan for recruiting and retaining talented staff, specifically addressing the skills shortages commonly encountered in hospitality organisations
- Identify and analyse the potential impact of legal and ethical considerations on the operations and reputation of a hospitality business
- Apply a range of communication tools and techniques effectively in a hospitality context to create a positive and memorable guest experience
Work Experience Real unit · Pearson Education Ltd
What you'll be able to do
- Investigate the value of practical work experience for career development
- Investigate the value of practical work experience for personal development
- Investigate the benefits of practical work experience for career development
- Investigate the benefits of practical work experience for personal development
- Plan suitable work experience in an appropriate service sector organisation
- Plan relevant work experience in an appropriate service sector organisation
- Undertake appropriate work experience to develop professional skills
- Undertake appropriate work experience to develop professional competences
- Evaluate personal skills developed during practical work experiences
- Evaluate personal competences developed during practical work experiences
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
Manage a team to prepare, cook and present food to organisational standards
- Standard
Manage temporary accommodation
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
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 Pearson Education Ltd 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
Accounting PrinciplesCreative Patisserie and Artisan BakeryEntrepreneurial VenturesInternational GastronomyLeadership and Management for HospitalityManaging Accommodation ServicesManaging Conference and EventsManaging Food Production
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 Coach · your practice partner Illustration - Pitch it Evaluate
“Entrepreneurial Ventures” gets practised as a pitch. You make the case out loud, Zavmo asks the question the room would ask, and you make it again.
- Bring your own plan Create
For “Marketing Processes and Planning” you bring the plan you are actually working on, not a case study. Zavmo pulls on the assumptions in it until the weak one shows.
- Draft the real one Create
You do “Accounting Principles” 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
“Leadership and Management for 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 Accounting Principles, one of this qualification's own units.
Applied to your work in any of these jobs
This unit provides learners with an understanding of the context and purpose of accounting within organisations. Learners will prepare and interpret basic financial statements for unincorporated and small businesses in accordance with accounting principles and standards, and prepare budgets for planning and control.
- 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 Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
17 units in this credential, in the order it lists them, awarded by Pearson Education Ltd.
- Accounting Principles
- Creative Patisserie and Artisan Bakery
- Entrepreneurial Ventures
- International Gastronomy
- Leadership and Management for Hospitality
- Managing Accommodation Services
and 11 more in the full unit list below.
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Learned on your own work, taught one-to-one.
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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.