| Search for a course > HIGHER NATIONAL DIPLOMA (HND) IN HOSPITALITY MANAGEMENT - CULINARY ARTS |
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- MANDATORY UNITS
- The Contemporary Hospitality Industry
- Finance in the Hospitality Industry
- Customer Service
- Research Project
- Food and Beverage Operations Management
- Rooms Division Operations Management
- The Developing Manager
- SPECIALIST UNITS
- Human Resources Management for Service Industries
- Work-based Experience
- Small Business Enterprise
- Planning and Managing Food Production and Beverage Service
- World Food
- Creative Patisserie (double unit)
- New Product Development in Food
- Food Safety Management
- Nutrition and Diet
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- At least 2 'A' Levels or equivalent
- NTC level 2 (now NC Level 4) qualification with work experience
•Foreign non English-speaking learners may have to undergo further selection exercise to ensure they will be able to follow the course.
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3 years |
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Full-Time
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