iCQ Level 4 Diploma in Hospitality Management
600/8068/1
- Level: Level 4
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: iCan Qualifications Limited (Recognised)
- Total credits: 59
- Guided learning hours: 196
- Total qualification time: 590
- Assessment methods: Portfolio of Evidence
Units (54)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector RN5325/T/601/7214 |
Level 2 | 2 | 16 |
Manage a team meeting RN5325/R/504/1056 |
Level 3 | 3 | 14 |
Manage own professional development within an organisation RN5325/L/600/9586 |
Level 3 | 4 | 20 |
Organise the promotion of additional services or products to customers RN5325/D/601/1231 |
Level 3 | 7 | 47 |
Use customer service as a competitive tool RN5325/D/601/1228 |
Level 3 | 8 | 53 |
Current hospitality industry and food trends RN5325/K/504/1029 |
Level 4 | 10 | 23 |
Design, implement and manage a food safety management system RN5325/A/504/0998 |
Level 4 | 7 | 23 |
Determine market opportunities for hospitality services RN5325/T/504/1048 |
Level 4 | 11 | 44 |
Develop and create innovative dishes and recipes RN5325/H/504/1000 |
Level 4 | 11 | 34 |
Develop beverage lists to complement menus RN5325/L/504/1041 |
Level 4 | 6 | 26 |
Develop enhanced levels of food and beverage service RN5325/D/504/1044 |
Level 4 | 7 | 26 |
Develop menus to meet the organisation’s cost requirements RN5325/H/504/1062 |
Level 4 | 10 | 32 |
Devise and implement training and development plans RN5325/K/504/1046 |
Level 4 | 7 | 30 |
Handle referred customer complaints RN5325/K/601/1524 |
Level 4 | 10 | 67 |
Implement and manage housekeeping procedures in hospitality RN5325/K/504/1032 |
Level 4 | 8 | 30 |
Implement change in own area of responsibility RN5325/M/600/9659 |
Level 4 | 6 | 25 |
Information systems management in hospitality RN5325/M/504/1047 |
Level 4 | 11 | 50 |
Know how to follow disciplinary procedures RN5325/H/600/9691 |
Level 4 | 4 | 20 |
Manage a food and beverage service RN5325/R/504/1039 |
Level 4 | 7 | 32 |
Manage a team to prepare, cook and present food RN5325/M/504/1064 |
Level 4 | 12 | 38 |
Manage arrivals and departures of guest to maximise revenue RN5325/D/504/1030 |
Level 4 | 9 | 34 |
Manage cellar and beverage operations RN5325/Y/504/1043 |
Level 4 | 7 | 26 |
Manage compliance with regulatory and legislative requirements in hospitality RN5325/H/504/1059 |
Level 4 | 6 | 28 |
Manage customer profile information to improve service RN5325/J/504/1068 |
Level 4 | 11 | 47 |
Manage feedback from customers of hospitality services RN5325/L/504/1055 |
Level 4 | 8 | 23 |
Manage front of house and guest relations RN5325/J/504/1071 |
Level 4 | 10 | 57 |
Manage hospitality functions RN5325/A/504/1052 |
Level 4 | 8 | 34 |
Manage operational aspects of hospitality premises refurbishment programmes RN5325/M/504/1050 |
Level 4 | 9 | 40 |
Manage physical resources RN5325/K/600/9711 |
Level 4 | 3 | 25 |
Manage purchasing costs in hospitality RN5325/H/504/1045 |
Level 4 | 9 | 39 |
Manage room availability to maximise revenue potential RN5325/A/504/1035 |
Level 4 | 5 | 18 |
Manage staffing rotas for a hospitality team RN5325/K/504/1063 |
Level 4 | 6 | 18 |
Manage statutory fire and security procedures for a hospitality establishment RN5325/L/504/1069 |
Level 4 | 9 | 35 |
Manage supplier contracts RN5325/T/504/1051 |
Level 4 | 7 | 36 |
Manage the billing and payment processes RN5325/F/504/1070 |
Level 4 | 10 | 42 |
Manage the environmental impact of work activities RN5325/M/600/9712 |
Level 4 | 5 | 10 |
Manage the linen service RN5325/J/504/1037 |
Level 4 | 4 | 15 |
Manage the organisation of the food and beverage service area RN5325/J/504/1040 |
Level 4 | 6 | 24 |
Manage the payroll costs of a hospitality team RN5325/J/504/1054 |
Level 4 | 8 | 30 |
Manage the performance of teams and individuals RN5325/Y/504/1057 |
Level 4 | 6 | 16 |
Manage the presentation and portion size of dishes RN5325/H/504/1028 |
Level 4 | 7 | 21 |
Manage the production and presentation of menus RN5325/R/504/1042 |
Level 4 | 6 | 21 |
Manage the provision of additional services RN5325/F/504/1036 |
Level 4 | 4 | 13 |
Manage the reservation systems RN5325/H/504/1031 |
Level 4 | 7 | 34 |
Manage the security and privacy of hospitality guests RN5325/M/504/1033 |
Level 4 | 4 | 16 |
Manage the supply of uniforms and housekeeping of staff areas RN5325/L/504/1038 |
Level 4 | 4 | 16 |
Managing grievance procedures RN5325/K/600/9692 |
Level 4 | 3 | 10 |
Maximise sales and profit from hospitality services RN5325/A/504/1049 |
Level 4 | 10 | 47 |
Monitor maintenance and repair work within a hospitality premises RN5325/T/504/1034 |
Level 4 | 6 | 19 |
Plan and design food production areas RN5325/A/504/1066 |
Level 4 | 8 | 25 |
Recruit and select hospitality staff RN5325/Y/504/1060 |
Level 4 | 8 | 29 |
Review the quality of customer service RN5325/J/601/1238 |
Level 4 | 8 | 53 |
Work as part of a hospitality management team to achieve strategic goals RN5325/D/504/1058 |
Level 4 | 6 | 33 |
Manage a budget for own area or activity of work RN5325/A/600/9695 |
Level 5 | 7 | 30 |