이과정은 자신의 비즈니스를 시작하려는 사람과
hospitality management 에서 Senior 직책을 원하는 사람들을 대상으로하고 있습니다.
이 학위는 경쟁이 매우 치열해지고 점점 세계화되어가는 hospitality산업에서 성공하기 위해 습득해야하는 기술을 제공하고 있습니다 .
Stage 1
(11 weeks, 165 hours, QCF Level 5)
Gain an understanding of the history and breadth of the hospitality industry and its evolution into today’s global market. Students will be able to interpret local legal requirements, develop entrepreneurial marketing strategies and select effective technology and information systems.
Core Units
- Marketing for Hospitality Management
- The Hospitality Experience
- Hospitality Business Law
- Personal Development and Communication
- Technology and Information Systems in Hospitality Enterprises
Core Aims
- introduce the general concept of hospitality
- evaluate the fundamentals of marketing applied to hospitality enterprises
- provide an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities
- develop an understanding of communication principles and apply them effectively in a hospitality setting
- provide the fundamental skills and knowledge to manage the technology and information systems required for effective management
Stage 2
(11 weeks, 165 hours, QCF Level 5)
Understand the theories of organisational structure, menu development and gastronomy/wine trends. Students will be able to cost and price effectively, execute restaurant set up and understand stock control systems in preparation for Stage 3’s live restaurant experience.
Core Units
- Restaurant Concepts and Design
- Menu Planning and Costing
- Fundamentals of Gastronomy and Wine Practice
- Food and Beverage Management
- Introduction to Hospitality Management
Core Aims
- provide the principles and concepts required to plan, design and establish a restaurant
- enable students to design, cost and price appropriate menus
- articulate the history of gastronomy including current trends in food and wine
- introduce purchasing, budgeting and stock control of food and wine with the use of technology (MICROS)
- introduce students to concepts, theories and practical examples of hospitality organisations
Stage 3
(11 weeks, 165 hours, QCF Level 5)
Practical applications of management theories and concepts from Stages 1 and 2 to plan, market, set up and manage an in-house pop up restaurant. Further units enable students to grasp the core competencies of finance, human resources and food safety.
Core Units
- Live Restaurant Management
- Management Accounting
- Human Resource Management
- Health and Safety and Quality of Food
Core Aims
- integrate and apply food knowledge and business planning skills to a live restaurant experience
- introduce financial reporting and accountancy principles
- apply a strategic approach to human resource planning, recruitment and retention
- explain the Hazard Analysis and Critical Control Points (HACCP) approach to food safety
Stage 4
(11 weeks, 165 hours, QCF Level 5)
Apply an entrepreneurial approach to the development of business plans. Develop creative thinking and innovative approaches to business planning. Become an effective decision maker and dynamic cross functional manager.
Core Units
- Business Planning and Final Portfolio
- Business Planning for the Entrepreneur
- Financial Accounting
- Aesthetics of Food and Wine
- Quality Services Management
Core Aims
- develop and present an entrepreneurial business plan
- assess critical success factors in entrepreneurship
- critically analyse business performance using financial information from a range of sources
- apply cross functional management techniques to deliver quality service throughout organisations
- finalise professional portfolio
● 프로그램 기간- 12개월
● 프로그램 레벨-National Qualification Framework - Level 5
● 입학요건
Option 1 르꼬르동블루 Classic Cycle Diploma 소지자
Option 2 Food Hygiene 레벨 2를 포함한 1년 경력 및 NQF 레벨 3 소지자 (입학심사를 통해 평가)
● 입학시기
2013년 – 1/7일, 4/8일, 7/1일, 9/30일
● 학비
£14,500 (신청서 제출시 학비의 10% 미리 납부)
