Hospitality Business Pathway Course Guide

This course will provide an introduction to human nutrition and cooking, including but not limited to the major food groups and how consuming an excess or lack of any one group can affect your health, different methods of cooking and how these methods affect nutrients, a look at food allergies and the various ways to preserve the nutrient value of foods.

This course will take a look at the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation) in order to maximise efficiency, hygiene and service. It will include but not be limited to the effects of food preparation on nutrition, food contamination and food allergies, and the ethics that relate to kitchen and food management.

This course will provide an overview on how to plan menus or lists of food products for sale, including but not limited to the culinary needs of different groups of people and how to meet these requirements, what contributes to a good menu, how to assess the dietary intake of yourself and others and a look at plate waste.

This course will take a look at the differences in appropriate catering management in a range of situations as well as how to manage staff in the food and restaurant industries. It will include but not be limited to an overview of catering types, how new management may make various businesses more profitable and the knowledge requirements for a management training program.

This course will take a look at how to consolidate skills developed throughout this entire course into an overall understanding of the management of catering services. It will include but not be limited to the components of restaurant marketing (e.g. feasibility research, competitive analysis, market analysis and financial analysis), steps to follow when advertising and how to be successful in food purchasing.

This course will provide a broad overview of the bar industry, including but not limited to duties, menus, laws relating to the provision of alcohol, equipment and the importance of providing quality service.

This course will provide an introduction to the range of alcoholic products commonly found in a bar, and will include but not be limited to the ways these alcoholic products are made, wine storage methods and how to manage the provision of alcoholic beverages appropriately in different situations.

This course will take a look at how to manage the provision of non-alcoholic beverages appropriately, in different situations. It will include but not be limited to a range of non-alcoholic drinks, a look at the different coffee blends and degrees of roasting, as well as how to correctly grind different coffee brews and how to best prepare and provide different types of tea, soft drinks and fruit juices.

This course will provide an overview of how to mix a range of drinks and provide improved service to bar customers. It will include but not be limited to the general rules for mixing cocktails, a look at bar flaring and the four golden rules pertaining to it, as well as the correct ways for staff to interact with customers and how to correctly deal with incidents that may occur.

This course will take a look at understanding and appreciation of different wines, including but not limited to processes involved in wine selection, how to correctly present, open and serve wine, the characteristics and culture of varying grape varieties and how to create a good wine list.

This course will provide an introduction to the nature and scope of the tourism industry, including but not limited to the distinction and overlap between travellers and tourists, types of tourism systems in each country, tourist categories and how to travel responsibly.

This course will take a look at how to recommend tourism destinations relevant to client needs, including but not limited to what is meant by major and minor tourist destinations and why each one is important, cultural differences that should be considered when travelling internationally, and some of the common religions and the general beliefs/customs of each religion.

This course will take a look at how to advise a client on planning for unforeseen circumstances, and will include but not be limited to considerations regarding money, the main aspects of insurance, how seasonal variations and political influences can affect a trip as well as the various legalities to consider when travelling.

This course will provide an introduction to the operation of various accommodation options available to a client, including but not limited to the different types of accommodation and the categories that an accommodation establishment may fall into, considerations of pets and travel, accommodation products and decisions that must be made by tour operators/guides.

This course will provide an overview of travel agency procedure systems and determining appropriate operational systems for management of a tourism service. It will include but not be limited to a look at customer service and support, the considerations of using office telephones and office cleaning, the importance of interpersonal skills and the various duties of a travel agent.

This course will provide an introduction to the operation of airlines, including but not limited to booking procedures, travel classes and different types of aircraft and seating, and how to identify airline codes and obtain information about airlines.

This course will take a look at the operation of car rental services, including but not limited to booking procedures, points to consider regarding rental agreements and the considerations involved in planning a driving holiday.

This course will take a look at the operation of other transport services such as shipping, bus and rail. It will include but not be limited to the main aspects of cruises (including life on board a cruise ship and point to point travel) and the advantages and limitations of coach travel and other forms of transport.

This course will take a look at how to advise clients on package tour options to satisfy their specified requirements, and will include but not be limited to the different types of packages that you can find, the difference between wholesalers and tour operators, how to create a brochure to advertise a package tour and the factors and considerations of calculating prices and ticketing.

In this course, you will look at how to describe the range of hotels in operation globally. You will also look at how to explain the rationale for the range of hotels and their various management policies. It will discuss the reasons behind varying accommodation sizes, and the advantages and disadvantages of this variation. It also covers franchising, semantic differences between staff, the hierarchy of plans & sub-plans, long & short term planning, and the economy of scale in establishments.

This course will look at management structures and the way in which the workplace is organised. It will outline variations in organisations, as well as the nature and purpose of it, concepts involved in the mechanistic view of the organisation, and the arguments to support this view and concepts involved in the human relations view of the organisation. You’ll understand advantages and disadvantages of the informal structure, and the organisation of different departments in a hotel.

This course will provide an introduction to identifying factors that contribute to or inhibit successful management of staff. You’ll identify the different areas of management, and what sort of decisions are involved in each area, what is meant by departmental support, project management, routine management, and long-range planning, concepts regarding communication, the elements that can be present in faulty systems of communication. It also covers authority, staff motivation, organisational conflict, and career development.

This course will look at how to explain factors involved in maintaining an overall system of control within a hotel. You’ll look into sources and storage of information (specifically, internal and external sources and storage), how to create and maintain control systems, and the key aspects of quality control, sales control, labour utilisation control, materials control, maintenance control, and financial control.

This course discusses the complexities and management issues relating to front desk operations. It will look at reservation systems, the ways in which guests may register and individual functions of the front office, and proper processes and procedures of safe deposits. You’ll also look at payment methods, dealing with complaints and grievances, communication & communication barriers, telephone & business letters, and public speaking.

This course will teach how to identify the use and maintenance of equipment and linen required to service and clean rooms. You’ll delve into service equipment, the advantages and disadvantages of hiring equipment, articles of linen and ordering linen. You’ll also gain an understanding of the “linen cycle”, and the environmental considerations in hotel management, and the advantages of incorporating environmental practices into the hotel procedures and operations.

In this course, you will look at how to implement facilities management systems. You’ll discover aspects of hotel maintenance, including service agreements and maintenance records, frequent maintenance problems (including dampness and electrical problems), what is included in health and safety and administrative tasks involved in managing maintenance.

This course will identify requirements for managing an activities service. It looks at processes involved in managing exercise programs, planning for recreation activity, and more.

You’ll be introduced to the management of a range of food services that may be offered in a hotel, catering requirements, waiting skills, beverage lists and food service management. In-depth looks at kitchen management, design and equipment, and much more.

This course takes you through the essential steps of starting a business, from selecting and registering a name to choosing the right structure, meeting compliance requirements, and understanding legal and tax obligations. You’ll explore strategies for identifying and reaching your target market, setting prices, and assessing start-up financial needs, as well as the ongoing reporting required to remain compliant. Along the way, you’ll also be introduced to the main types of businesses, their structures, and core functions, learning what defines a business, the different types that exist, and the roles they play in the economy.

This course guides you through the essential steps of planning a business, from shaping your idea and setting measurable goals to creating a detailed business plan. You’ll explore each key section of a plan, including products or services, target market, operations, and finances, and learn how to use it as a practical tool for decision-making and adapting as your business develops.

This course provides a foundational introduction to key business and accounting concepts. You’ll explore the main business types and structures, including definitions, functions, and how they operate. You’ll gain a basic understanding of accounting, from the purpose and function of the accounting equation to different account types, their classifications, and how transactions affect them. The course covers essential business transactions, the meaning of key terms, the role of invoices, and the importance of accurate record keeping. You’ll also examine the expanded accounting equation, the calculation of Owner’s Equity closing balance, and how to distinguish debit and credit accounts, including their impact on the Balance Sheet. In addition, you’ll learn about Financial Statements, including their purpose, the Trial Balance, and the roles of the Balance Sheet and Income Statement. Finally, you’ll be introduced to Value Added Tax (VAT), including its meaning, exemptions, differences between invoice and payments accounting bases, and methods of calculation.

This course provides a comprehensive introduction to Xero, covering its benefits, system requirements, and how to navigate the dashboard. You’ll learn how to work with the Chart of Accounts, including adding accounts, understanding classifications, and applying tax settings. The course explores managing contacts, customers, suppliers, and employees—along with importing, exporting, and archiving them. You’ll develop skills in invoicing, sales, quotes, and inventory, as well as managing purchases, bills, batch payments, and remittance advice. Bank reconciliation is covered in detail, including bank feeds, handling overpayments and prepayments, and reconciliation options. You’ll also learn how to use the Xero Report Centre to generate, customise, and export interactive reports, prepare VAT reports, and file VAT returns. Finally, the course introduces Xero add-ons and apps, including four built-in Xero add-ons and the Xero App Marketplace.

This course gives you a clear plan and strategy to achieve your marketing goals, using powerful tools like ChatGPT, Canva AI, and more to create attention-grabbing content. You’ll learn how to run high-performing search, shopping, display, and YouTube ads, and how to reach the right audience with impactful targeting. The course also covers smart conversion strategies to turn more leads into loyal customers.