Pearson Education Ltd · RQF Level 5
Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 5
- Total credits240
- Guided learning960 hours
- Units in this qualification40
Awarded by Pearson Education Ltd · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
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, and every one you earn is yours to keep.
Accounting PrinciplesReal unit · Pearson Education Ltd
You'll examine the context and purpose of accounting within organisations. The unit covers preparing basic financial statements for unincorporated and small businesses in accordance with accounting principles and standards, interpreting these statements, and preparing budgets for planning and control.
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.
Barista to Bar ManagementReal unit · Pearson Education Ltd
You'll compare structures and sectors within the beverage industry and licenced trade. The unit covers investigating storage, maintenance, and safety practices, evaluating beverage management strategies, and analysing compliance requirements to support business success in drinks-led organisations.
What you'll be able to do
- Compare and contrast the differing structures and make-up of the beverage industry and licensed sectors, identifying key players and market segments.
- Investigate storage, maintenance, and safety practices within drinks organisations, ensuring compliance with relevant regulations and standards.
- Evaluate beverage management practices that lead to business success in a drinks-led organisation, considering factors such as inventory control, pricing strategies, and customer service.
- Analyse legislative responsibilities affecting the drinks and licensed trade industries, including licensing laws, health and safety regulations, and responsible alcohol service.
Business StrategyReal unit · Pearson Education Ltd
It teaches you to analyse the macro environment's impact on organisations and assess internal capabilities. You'll apply strategic management tools to develop and evaluate business strategies within a given market sector, adapting to environmental changes for competitive advantage.
What you'll be able to do
- Analyse the impact and influence which the macro environment has on an organisation and its business strategies.
- Assess an organisation’s internal environment and capabilities.
- Apply the outcomes of an analysis using an appropriate strategic management tool within a given market sector.
- Develop a strategic management plan in an organisation, informed by models, theories and concepts to achieve competitive advantage within a given market sector.
Creative Kitchen ManagementReal unit · Pearson Education Ltd
You'll evaluate the role and responsibilities of a kitchen manager for effective hospitality management. The unit includes examining sustainable resourcing and supply chains, investigating environmental impacts of food production, and analysing strategies for sustainable kitchen operations.
What you'll be able to do
- Evaluate the role of a kitchen manager for effective management in a hospitality context
- Evaluate the responsibilities of a kitchen manager for effective management in a hospitality context
- Examine sustainable resourcing in commercial kitchens
- Analyse the implications of sustainable resourcing for developing a sustainable supply chain
- Investigate the environmental impacts of food production
- Evaluate innovations in commercial kitchen design to support business objectives
- Evaluate innovations in commercial kitchen technology to support business objectives
Creative Patisserie and Artisan BakeryReal unit · Pearson Education Ltd
This unit covers the principles and working practices necessary to maintain a safe and hygienic environment in patisserie and artisan bakery settings. You'll apply techniques for preparing, processing, producing, and finishing various patisserie and bakery products and assess current culinary trends.
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.
Diet and NutritionReal unit · Pearson Education Ltd
You'll gain in-depth knowledge of macronutrients and micronutrients, their sources, and their effects on health and well-being. The unit also evaluates the role of nutritional knowledge in hospitality management and examines nutrition's implications for specific diseases and life stages.
What you'll be able to do
- Demonstrate in depth knowledge of nutrients and calories.
- Identify the sources of nutrients and calories.
- Explain the effect of nutrients and calories on health and well-being.
- Evaluate the impact of nutritional knowledge in relation to hospitality management.
- Examine the implications of nutrition in relation to specific diseases.
- Examine the implications of nutrition in relation to disorders.
- Examine the implications of nutrition in relation to key stages of life.
- Discuss menu planning for specialist diets including allergies and intolerance.
- Discuss menu planning for cultural and ethnic food requirements.
- Discuss menu planning for plant based diets.
Digital MarketingReal unit · Pearson Education Ltd
You'll investigate the impact of the digital environment on marketing strategies, examine digital tools and techniques, and design a multi-media digital marketing campaign. The unit also covers methods to monitor and evaluate campaign effectiveness within business organisations.
What you'll be able to do
- Investigate the influence of the digital environment on the effective marketing of business organisations.
- Examine digital tools and techniques for an integrated marketing approach within business organisations.
- Design a digital marketing campaign using multi-media to optimise content that targets key audiences.
- Evaluate methods of monitoring and measuring a digital marketing campaign in line with marketing objectives to increase engagement and conversions.
Entrepreneurial VenturesReal unit · Pearson Education Ltd
This unit examines the characteristics, skills, and motivations of successful entrepreneurs and the scope of entrepreneurial ventures. You'll explore the entrepreneurial mindset, including creativity and risk-taking, and assess the economic impact of SMEs and the importance of intrapreneurship.
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.
Facilities ManagementReal unit · Pearson Education Ltd
You'll analyse the importance of facilities management operations for effective business performance in hospitality. The unit covers evaluating global market trends, major players, opportunities, competition, and investigating key aspects of people management within facilities management.
What you'll be able to do
- Analyse the importance of facilities management operations for effective business performance
- Evaluate the global market trends in facilities management in the hospitality industry
- Evaluate the major players in facilities management in the hospitality industry
- Evaluate the opportunities in facilities management in the hospitality industry
- Evaluate the competition in facilities management in the hospitality industry
- Investigate the key aspects of people management in facilities management
- Investigate the importance of people management in facilities management
- Investigate the key aspects of workplace productivity in facilities management
- Investigate the importance of workplace productivity in facilities management
- Investigate the key aspects of health and safety in facilities management
- Investigate the importance of health and safety in facilities management
- Explore the importance of benchmarking best practices on hospitality business objectives
- Explore the importance of sustainability measures on hospitality business objectives
- Explore the importance of environmental impact on hospitality business objectives
Food InnovationReal unit · Pearson Education Ltd
You'll analyse current trends and influences on food innovation in hospitality, investigating tools and techniques used to transform foods. They will develop and evaluate innovative dishes and recipes aligned with specific business requirements.
What you'll be able to do
- Analyse current trends and influences affecting food innovation within the hospitality industry.
- Investigate the application of various tools, techniques and ingredients in transforming foods.
- Examine the processes involved in developing innovative dishes and recipes that align with specific business requirements.
- Develop innovative dishes and recipes that meet defined business requirements.
- Evaluate the innovative dishes and recipes against the defined business requirements.
Food Service ManagementReal unit · Pearson Education Ltd
You'll investigate sourcing and procurement processes for food, beverage, equipment, and supplies within a food service organisation. The unit also evaluates operations management strategies, emphasises ethical management, and requires learners to produce an improvement plan for organisational change.
What you'll be able to do
- Investigate the sourcing processes within a food service organisation.
- Investigate the procurement processes within a food service organisation.
- Evaluate operations management strategies within a given food service context.
- Explore the importance of ethical management for overall business success.
- Produce an improvement plan for a given organisational challenge within a food service organisation.
Front Office Operations ManagementReal unit · Pearson Education Ltd
This unit provides a comprehensive understanding of Front Office operations within various accommodation organisations. You'll evaluate the department's role, manage reservation processes for revenue maximisation, analyse the guest experience journey, and assess the impact of technology.
What you'll be able to do
- Evaluate the role of the Front Office department within various accommodation organisations.
- Evaluate the function of the Front Office department within various accommodation organisations.
- Discuss the importance of managing the reservation process to ensure maximisation of revenue.
- Discuss the importance of managing the reservation process to ensure maximisation of profit.
- Analyse the guest experience journey within Front Office operations.
- Assess how Front Office operations manage the quality-of-service delivery.
Global EventsReal unit · Pearson Education Ltd
This unit explores the diversity of the global events industry and factors influencing its development. You'll evaluate the value, legacy, and environmental impact of events, and appraise management strategies that support responsible and sustainable event development.
What you'll be able to do
- Explore the diversity of the global events industry
- Explore the factors that have influenced the development of the global events industry
- Evaluate the value of events on the environment in which they operate
- Evaluate the legacy of events on the environment in which they operate
- Evaluate the impact of events on the environment in which they operate
- Appraise the management strategies used to support responsible event development
- Assess the impacts the macroenvironment has on the global events industry
- Assess the influence of the macroenvironment on decision-making within the global events industry
- Assess the influence of the macroenvironment on organisational behaviour within the global events industry
- Evaluate the criteria essential for the successful planning of specific events
Hospitality Consumer Behaviour and InsightReal unit · Pearson Education Ltd
You'll examine psychological, social, and cultural factors influencing hospitality consumer behaviour and attitudes. The unit covers evaluating research methods to understand consumer decision-making and transforming data into actionable insights, including mapping the consumer path to purchase.
What you'll be able to do
- Examine the factors that influence hospitality consumer behaviour and attitudes, considering psychological, social, and cultural influences.
- Evaluate appropriate forms of research to understand the hospitality consumer decision-making process and transform data into actionable insights, using both qualitative and quantitative methods.
- Demonstrate the ability to map a path to purchase in a hospitality context, including the decision-making process, identifying key touchpoints and influences.
- Evaluate how marketers influence the different stages of the hospitality consumer decision-making process, analysing the effectiveness of various marketing strategies.
Hospitality Interpersonal SkillsReal unit · Pearson Education Ltd
This unit equips learners with interpersonal skills for managing relationships with stakeholders in a hospitality context. You'll develop communication techniques, work collabouratively to share good practice, and apply coaching and mentoring methods to support team development.
What you'll be able to do
- Apply a range of interpersonal skills and different approaches to various stakeholder (partners, suppliers and employees) relationship management, adapting communication styles to suit different individuals and situations.
- Work collaboratively to enable delivery with others and share good practice in a hospitality context, contributing effectively to team goals and objectives.
- Apply coaching and mentoring techniques to support learning and development of others, providing constructive feedback and guidance to enhance performance.
- Communicate effectively in a hospitality context using a range of verbal and non-verbal communication tools to overcome barriers, ensuring clear and concise messaging.
Hospitality Procurement and Supply Chain ManagementReal unit · Pearson Education Ltd
This unit equips learners to apply procurement and supply chain concepts and principles within hospitality. You'll evaluate the importance of ethical and sustainable procurement practices and examine the interrelationships between supply chain management and other organisational areas.
What you'll be able to do
- Apply key procurement concepts in a hospitality context.
- Apply key procurement principles in a hospitality context.
- Apply key procurement processes in a hospitality context.
- Apply key supply chain concepts in a hospitality context.
- Apply key supply chain principles in a hospitality context.
- Apply key supply chain processes in a hospitality context.
- Evaluate the importance of ethical practices in procurement and supply to achieve responsible management.
- Evaluate the importance of sustainable practices in procurement and supply to achieve responsible management.
- Examine the interrelationships between supply chain and other areas of a hospitality organisation.
- Recommend improvements to a procurement strategy for a hospitality organisation.
- Recommend improvements to a supply chain strategy for a hospitality organisation.
Integrated Marketing CommunicationsReal unit · Pearson Education Ltd
You'll evaluate marketing channels and develop integrated marketing communications plans to achieve business communication objectives. They will produce suitable content for marketing channels and apply monitoring methods to maximise reach and return on investment.
What you'll be able to do
- Evaluate marketing channels for achieving communication objectives as part of a communications strategy.
- Develop an integrated marketing communications plan to achieve specified communication objectives within a business context.
- Produce appropriate content for a marketing channel that meets specified communication objectives.
- Apply methods for monitoring an integrated marketing communications plan (IMC) to maximise reach and achieve positive ROI.
International GastronomyReal unit · Pearson Education Ltd
It teaches you to explore current international gastronomic trends and their impact on the hospitality industry. You'll create and develop unique gastronomic experiences, apply advanced food preparation skills safely, and evaluate dish quality with recommendations for improvement.
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
Launching a New VentureReal unit · Pearson Education Ltd
This unit equips learners to investigate the financial, physical, and human resources required to launch a new venture. You'll explore essential skills and capabilities, develop promotional activities, and produce a budget for launching a small business or social enterprise.
What you'll be able to do
- Investigate the resources required to launch a new venture successfully.
- Explore the skills and capabilities required to support the launch of a new venture.
- Develop promotional activities to support the launch of a new venture.
- Produce a budget for launching a new venture for a small business or social enterprise.
Leadership and Management for HospitalityReal unit · Pearson Education Ltd
You'll review classical management theories and leadership styles, exploring factors influencing management style selection and organisational structures in hospitality. They will assess current and future management skills and demonstrate practical leadership abilities.
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 ServicesReal unit · Pearson Education Ltd
It teaches you to explain types of accommodation services and discuss the roles of Front Office and Housekeeping departments. They will assess facilities management and security contributions to effective accommodation service delivery.
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 EventsReal unit · Pearson Education Ltd
This unit investigates the categories and dimensions of events within the events sector. You'll examine considerations for conference and event room set-ups, explore management skills required in the events environment, and explain measures to ensure a secure and safe events environment.
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 ProductionReal unit · Pearson Education Ltd
You'll explain different food preparation and production systems and the factors influencing their design. The unit covers planning key areas of food production to optimise profit margins and managing resources to deliver consistent, safe, and timely food production operations.
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 OperationsReal unit · Pearson Education Ltd
This unit explores the food and beverage industry, including service outlet styles, rating systems, and industry trends. You'll demonstrate professional service standards and compare operational methods to enhance customer experience and efficiency.
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 OperationsReal unit · Pearson Education Ltd
You'll explore the role and functions of front office operations in hospitality, including reservations, reception, and cashier departments. The unit covers the development of procedures for check-in and check-out processes and guest account management to ensure customer satisfaction.
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 and Planning an EventReal unit · Pearson Education Ltd
It teaches you to examine the research, development, and agreement processes involved in event planning to meet customer and business requirements. You'll develop, implement, and review event policies and procedures, manage resources and logistics, and monitor event delivery.
What you'll be able to do
- Examine how event plans are researched to meet customer and business requirements
- Examine how event plans are developed to meet customer and business requirements
- Examine how event plans are agreed to meet customer and business requirements
- Develop policies and procedures for an event
- Implement policies and procedures for an event
- Review policies and procedures for an event
- Manage resources to ensure an event is delivered within the confines of the event specifications
- Manage logistics to ensure an event is delivered within the confines of the event specifications
- Monitor an event to ensure customer and business requirements are met
- Evaluate an event to ensure customer and business requirements are met
Managing and Running a Small BusinessReal unit · Pearson Education Ltd
You'll explore resource planning and allocation in small businesses or social enterprises to achieve objectives. The unit includes evaluating customer relationship management, developing cash flow forecasts, and conducting break-even analyses to support effective financial and operational management.
What you'll be able to do
- Explore how a small business or social enterprise plans the allocation of resources to achieve its objectives.
- Analyse how a small business or social enterprise allocates resources to achieve its objectives.
- Evaluate the customer relationship management process for a small business or social enterprise.
- Develop a cash flow forecast for a small business or social enterprise.
- Develop a break-even analysis for a small business or social enterprise.
- Discuss the financial statements that apply to a small business or social enterprise.
- Discuss the regulations that apply to a small business or social enterprise.
- Discuss the legislation that applies to a small business or social enterprise.
Managing the Customer ExperienceReal unit · Pearson Education Ltd
It teaches you to understand customer needs and expectations within the hospitality industry. You'll explore customer experience mapping to identify business opportunities, apply service excellence concepts, and compare metrics for monitoring and improving customer experiences.
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 PlanningReal unit · Pearson Education Ltd
This unit provides learners with an understanding of marketing processes and planning within organisations. You'll explain marketing's role, compare marketing mix elements, produce marketing plans, and develop media plans to support marketing campaigns aligned with business objectives.
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.
Menu Development, Planning and DesignReal unit · Pearson Education Ltd
You'll investigate menu planning and design processes to meet customer and business needs. They will determine factors affecting costing and pricing, develop menus accordingly, and evaluate menu performance against objectives.
What you'll be able to do
- Investigate the processes involved in planning and designing menus to satisfy both customer preferences and business objectives.
- Determine the key factors that must be considered when costing and pricing items on a menu.
- Develop a menu that effectively meets the identified customer needs and business requirements.
- Evaluate the performance of a menu in relation to customer satisfaction and business profitability.
Organisational Behaviour ManagementReal unit · Pearson Education Ltd
You'll reflect on their personality traits and perceptions to understand their influence on management approaches. The unit covers applying motivation theories to maintain effective workforces, leading group activities, and analysing power dynamics and organisational culture in management contexts.
What you'll be able to do
- Reflect on own personality and perceptions to understand how individual difference informs and influences management approaches.
- Apply content and process theories of motivation to create and maintain an effective workforce.
- Lead a group team activity for a given business situation to demonstrate effective team leadership skills.
- Examine how power, politics and culture can be used to influence employee behaviour and accomplish organisational goals.
Professional Identity and PracticeReal unit · Pearson Education Ltd
This unit explores the importance of continuous professional development and self-directed learning in enhancing professional identity and career prospects within the service industry. You'll assess their own skills and competences and design a professional development plan tailored to a specific work context.
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.
Research ProjectReal unit · Pearson Education Ltd
You'll examine quantitative and qualitative research methodologies and select appropriate methods for their research. The unit includes developing a research proposal with a litreature review, analysing data using suitable techniques, communicating findings, and reflecting on the research process.
What you'll be able to do
- Examine appropriate research methodologies and methods to identify those appropriate to the research process.
- Develop a research proposal including a supporting literature review.
- Analyse data using appropriate techniques to communicate research findings.
- Reflect on the application of research methodologies and process.
Revenue ManagementReal unit · Pearson Education Ltd
You'll explore the origins, core concepts, and key characteristics of Revenue Management (RM) and its impact on the hospitality industry. The unit assesses the relationship between RM systems and business goals, examines information requirements, and evaluates RM strategies for capacity and pricing.
What you'll be able to do
- Explore the origin of Revenue Management (RM) and its core concepts.
- Identify the key characteristics of RM and analyse their impact on the hospitality industry.
- Assess the relationship between RM systems and processes.
- Explain how RM systems and processes link to strategic hospitality business goals.
- Explain how RM systems and processes link to tactical hospitality business goals.
- Explain how RM systems and processes link to operational hospitality business goals.
- Examine the information requirements of the RM process.
- Explain the role of market segmentation in effective business analysis.
- Explain the role of market segmentation in forecast creation.
- Apply pricing tools in dynamic hospitality contexts to formulate revenue optimisation decisions.
- Apply non-pricing tools in dynamic hospitality contexts to formulate revenue optimisation decisions.
- Justify revenue optimisation decisions in dynamic hospitality contexts.
Strategic Human Resource ManagementReal unit · Pearson Education Ltd
It teaches you to assess how external and contextual factors influence HR strategy and practices. You'll appraise theoretical perspectives of strategic HRM and evaluate strategic HR initiatives aimed at developing high-performance cultures within organisations.
What you'll be able to do
- Assess how HR strategy and practices are influenced by developments in an organisation's external and contextual environment.
- Appraise the theoretical perspectives of strategic HRM and their associated practices in different types of organisations.
- Evaluate how strategic HR initiatives can be utilised to develop high-performance organisational cultures.
- Develop an integrated HR strategy to support sustainable business performance and growth.
Sustainable Hospitality PracticeReal unit · Pearson Education Ltd
You'll explain sustainability principles and their impact on hospitality organisations. The unit discusses corporate social responsibility, identifies operational risks and benefits of sustainability initiatives, and requires learners to present a business case for adopting sustainable hospitality practices.
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 EnvironmentReal unit · Pearson Education Ltd
This unit examines the structure, scope, and size of the hospitality industry, including career routes and skills requirements. You'll review current threats and challenges and assess trends affecting the industry's future development.
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 ToolkitReal unit · Pearson Education Ltd
This unit covers managing finances and recording transactions to minimise costs responsibly within the hospitality industry. You'll produce workforce action plans to recruit and retain talent, and identify the impact of legal and ethical considerations on hospitality businesses.
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
Tourist Resort ManagementReal unit · Pearson Education Ltd
It teaches you to examine features and management challenges of various tourist resorts. You'll evaluate resort types and packages, analyse consumer needs to create targeted resort packages, and explore sustainable tourism principles applicable to resort management.
What you'll be able to do
- Examine the different features of common resorts
- Examine the potential issues of managing common resorts
- Evaluate the different types of resorts
- Evaluate the different packages available at resorts
- Analyse the consumer needs in a specific location to create a resort package that focuses on these needs
- Explore the guiding principles for achieving sustainable tourism for a chosen resort
Work ExperienceReal unit · Pearson Education Ltd
You'll investigate the value of practical work experience for career and personal development. The unit involves planning and undertaking relevant work experience within a service sector organisation and evaluating personal and professional growth resulting from this experience.
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 honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 5 credits are regulated. 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’ve earned and what’s next.
Accounting PrinciplesBarista to Bar ManagementBusiness StrategyCreative Kitchen ManagementCreative Patisserie and Artisan BakeryDiet and NutritionDigital MarketingEntrepreneurial Ventures
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
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Helps you show what you can actually do, gathering the evidence that proves it as you learn.
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Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
Where this can lead
Global Events Manager
Your journey as a Global Events Manager is just one step on a path that can lead to significant leadership roles, both within experiential marketing and across the wider business. We're looking for someone with the ambition and capability to not just manage, but to truly transform and lead.
See the whole journey →Opens the roleGlobal Events ManagerOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Opens the roleF&B Operations SpecialistOne of the jobs this qualification is a route intoSee the role →Opens the roleReception SupervisorOne of the jobs this qualification is a route intoSee the role →Opens the roleF&B Operations Specialist ManagerOne of the jobs this qualification is a route intoSee the role →Opens the roleF&B Operations Lead / Restaurant Systems AnalystOne of the jobs this qualification is a route intoSee the role →Opens the roleDirector of Global EventsOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →
Showing 6 roles, drawn from 12 job records mapped to this qualification.
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Manage purchasing costs in hospitalityManage temporary accommodation
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your work in any of these jobs
Which job do you mean?
Learners will examine the context and purpose of accounting within organisations. The unit covers preparing basic financial statements for unincorporated and small businesses in accordance with accounting principles and standards, interpreting these statements, and preparing budgets for planning and control.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
40 units in this credential, in the order it lists them, awarded by Pearson Education Ltd.
- Accounting Principles
- Barista to Bar Management
- Business Strategy
- Creative Kitchen Management
- Creative Patisserie and Artisan Bakery
- Diet and Nutrition
and 34 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
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.