Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage)
Beacon International College is a BTEC Approved Centre for the above programme.
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- To provide an exciting, stimulating and challenging programme of study in Hospitality that combines subject knowledge and industry experience that is both responsive to the constantly evolving needs of students and employers.
- To equip students with hospitality skills, knowledge and the understanding necessary to achieve high performance in the global hospitality environment.
- To enrich the student experience through a diverse and innovative programme of study that stems from a vocational and technical perspective.
- To empower students through the study of core themes in management, leadership, innovation and entrepreneurship to maximise employability.
- To provide education and training for a range of careers in hospitality, including food and beverage management, hotel management, kitchen management, facilities management and events management.
- To provide insight and understanding into the diversity of roles within the hospitality industry, recognizing the importance of networking and collaboration at all levels.
- To equip students with knowledge and understanding of culturally diverse organizations, cross-cultural issues, diversity and values.
- To provide opportunities for students to enter or progress in employment in hospitality, or progress to higher education qualifications such as an Honours degree in hospitality or a related area.
- To provide opportunities for students to develop the skills, techniques and personal attributes essential for successful working lives.
- To support students to understand the local, regional and global context of the hospitality sector and support those students with a global outlook, to aspire to international career pathways.
- To provide students with opportunities to address contemporary issues facing the industry, and society at large; with particular emphasis on sustainability and the environment, globalization and the impact of digital technology.
- To provide opportunities for students to achieve a nationally-recognised professional qualification within their chosen area of specialisation.
- To offer students the chance of career progression in their chosen field, with particular emphasis on achieving management-level positions, professional recognition and beyond.
- To allow flexibility of study and to meet local or specialist needs.
- To offer a balance between employability skills and the knowledge essential for students with entrepreneurial, employment or academic aspirations.
- To provide students with opportunities to engage in an industry-recognised apprenticeship scheme for Hospitality Manager that aligns with their employer’s needs and their own career aspirations.
- To provide students with the context in which to consider professional ethics and their relation to personal, professional and statutory responsibilities within the industry.
The Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage) is a 240-credit qualification that consists of mandatory core units plus specialist units determined by the college that provide for a combined total of 240 credits.
The Higher National Diploma course comprises of subject units of study determined by the college from the following list:
The 11 core units for the Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Events) are:
The aim of this unit is to provide students with knowledge and understanding of the hospitality industry. Gaining insight into how hospitality organisations function within the wider business environment.
The aim of this unit is to provide students with background knowledge and understanding of how hospitality businesses manage the customer experience from the initial needs analysis through to after sales follow-up.
This unit aims to guide students through the process of self-assessment of skills and competences, personal career planning and the application of different learning and development approaches within a work environment.
This unit aims to give students the opportunity to develop their business acumen, covering a number of different business activities applied within the hospitality industry context.
This unit will enable students to explore and examine a relevant and current topical aspect of leadership and management in the context of the service sector environment. This unit also enables students to gain understanding of leadership and management principles, and to review their potential for a career in management in the service sector.
The aim of this unit is to offer students the opportunity to engage in sustained research in a specific field of study.
This unit is designed to enhance students’ knowledge and understanding of the consumer’s decision-making processes, from needs recognition through research, the evaluation of alternatives, purchase and post-purchase evaluation.
The aim of this unit is to enhance a student’s understanding of the nature, role and contribution of supply chain management to a hospitality business.
In this unit students will be investigating how menus are planned and designed to meet customer requirements within the resource, skills and cost constraints of a hospitality business.
This unit will enable students to manage various drinks-focused establishments such as coffee shops, pubs, bars and clubs effectively.
This unit aims to provide students with an overview of the strategic management processes and practices found within different food service contexts.
The College will select 4 units from the following list:
The aim of this unit is to provide students with background and operational knowledge of the food and beverage industry
The accommodation sector is an integral part of the hospitality industry and this unit will provide students with a comprehensive understanding of the diverse accommodation services available to guests.
The aim of this unit is to give students a background knowledge and understanding of the events and conferencing industry.
The aim of this unit is to enable students to examine different approaches and methods applied to food production planning, preparation and management in professional kitchen management.
This unit aims to enable students to develop personal and professional skills by engaging in practical tasks and activities within a relevant workplace.
This unit is designed to introduce students to the principles of marketing, enabling them to develop a basic marketing plan and to employ elements of the marketing mix to achieve results.
The aim of this unit is to enable students to appreciate and apply principles of effective Human Resource Management (HRM).
This unit provides students with an understanding of the definition and scope of entrepreneurship and an understanding of the enablers and barriers to business start-up.
The aim of this unit is to provide an introduction to the theory and practice of Revenue Management (RM). RM, sometimes referred to as Yield Management, is an applied discipline whose value derives from the business results it achieves.
This unit will explore the Front Office and students will learn about the day-to-day management of the Front Office. Students will gain an understanding of what is involved in each phase of the guest experience as well as an understanding of room sales revenue and the importance of yield management in maximising revenue.
The aim of this unit is to provide students with a background knowledge and an understanding of global events.
The aim of this unit is to introduce students to the major developments taking place in digital marketing. It will enable students to develop an understanding of how hospitality organisations use various digital tools and techniques to engage their guests/customers and maintain a competitive advantage.
This unit is designed to develop students’ knowledge and understanding of marketing communications and the techniques used within the hospitality industry.
The purpose of this unit is to give students an opportunity to explore the world of tourist resorts.
Upon completion of the course, students can develop their careers in the hospitality sector through:
- Entering employment
- Continuing existing employment
- Linking with the appropriate vendor accredited certificates
- Committing to Continuing Professional Development (CPD)
- Progressing to university.
- Chinese Senior Secondary Year 3
- GCE ‘A’ Levels – at least two (2) Grade E
- ITE Higher NITEC 2.5
- STPM – 2 passes
- Vietnam Grade 12
- Any other equivalent qualification
English Entry Requirement
Students with equivalent foreign qualifications may be admitted provided they are proficient in the English Language, and possess
- IELTS 5.5 or equivalent qualifications OR
- a Pass in English Placement Test determined by the College
Those who fail the English Placement Test will be required to successfully complete the EAP/ESL (Lower Intermediate) course conducted by college
This Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage) award takes approximately 960 hours excluding the development and implementation of coursework.
|Total Duration:||18 months (full-time)||24 months (part-time)|
|Total Course Hours:||960 hours|
To be awarded the Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage), the student must meet the award criteria below.
The Pearson BTEC Level 5 Higher National Diploma in Hospitality Management (Food and Beverage) is a 240-credit qualification that consists of mandatory core units and specialist optional units and that provide for a combined total of 240 credits. The rules of combination for this qualification are as specified as follows:
- Completed units equivalent to 120 credits at level 5;
- Achieved at least a pass in 105 credits at level 5;
- Completed units equivalent to 120 credits at level 4;
- Achieved at least a pass in 105 credits at level 4.
Beacon maintains a maximum teacher-student ratio as follows:
Tutorial – 1:40
Lecture – 1:72
The course is mainly conducted in the classroom via face-to-face learning which encourages student-teacher interaction. Students are encouraged to attend field trips and live projects organised by the school to encourage experiential learning.
In-course assessments will be conducted only. In-course assessments may include quizzes, class tests, class participation in question and answer sessions, oral presentation, project, subject assignments including assignment reports and demonstrations where relevant, valid and appropriate