CTH Level 4 Diploma in Hospitality Management (QCF) (Full Time & Part Time)

The Level 4 Diploma in Hospitality Management (QCF) awarded by Confederation of Tourism and Hospitality (CTH), aims to provide students with a broad understanding of the operational aspects of the international hospitality industry and a knowledge of the underlying principles involved. Students seeking an essential grounding in management principles for direct entry to the trainee positions should aim for the Level 4 Diploma in Hospitality Management (QCF).

Confederation of Tourism and Hospitality (CTH) is the UK’s leading professional awarding body for qualifications in the specialist growing hospitality and tourism sector worldwide. CTH ensures its quality through its approved status with Ofqual, the regulatory body for qualifications in England.

How to set foot in the rapid growing industry at one of the global hospitality hubs? Kasturi, Head of School of Hospitality at LSBF will provide you with the answer.

 

Learning Outcomes
  • Understand rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
  • Evaluating the effectiveness of room division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing staff performance.
  • Understanding the principles of food production operations, food production operations and food and beverage service.
  • Evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.
  • Introduce students to the essentials of finance in tourism and hospitality. Students will understand the key principles for controlling finance, how to interpret financial statements and the use of IT to support financial management in the tourism and hospitality industry.
  • Management of customer service operations, managing the resolution customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
  • Understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors, the issues and influences affecting it and the growth of global tourism and hospitality brands.
Mode of Delivery

Lectures, case studies and exercises, class discussion, role play

Course Duration

Full Time Classes: 9 Months

Part Time Classes: 12 Months

Course Modules

Rooms Division Operations

This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.

Rooms Division Supervision

This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.

Food and Beverage Operations

This unit covers understanding the principles of food production operations, food production operations and food and beverage service.

Food and Beverage Supervision

This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.

Essentials of Finance in Tourism and Hospitality

This unit aims to introduce learners to the essentials of finance in tourism and hospitality. Learners will understand the key principles for controlling finance, how to interpret financial statements and the use of IT to support financial management in the tourism and hospitality industry.

Customer Service Management in Tourism and Hospitality

This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.

Global Tourism and Hospitality

This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.

 

Course Intakes

Modular

Minimum Academic Entry Requirement

Minimum English Language Entry Requirement

Exemptions

Students, who have other qualifications, will be assessed on a case-by-case basis.

Minimum Age
17 years or above

  • Entry at Level 4 Diploma in Hospitality Management (QCF) is conditional on successful completion of formal secondary education or a duly approved equivalent unless otherwise indicated.
    The following table indicates qualifications that meet CTH's requirements:
     
     Country  Academic Qualification  English Standard
     Singapore  GCE ‘O’ level  Grade 7
     Brunei  GCE ‘O’ level  Grade 7
     China  Year 11 or Year 12 (Gao Er or Goa San)  70%
     India  Secondary School Certificate  55%
     Indonesia  Middle School (SMP)  Grade 7
     Malaysia  SPM  Grade 6
     Myanmar  Basic Education High School Certificate  55%
     Nepal  School Leaving Certificate  55%
     Philippines  High School Diploma  75%
     Sri Lanka  GCE ‘O’ Level  Pass
     Vietnam  Year 12  5.5
  • For mature entry route: Minimum age of 21 plus appropriate level of relevant work experience; will be assessed on a case-by-case basis, which may include interviews and/or further documentation (e.g. company letter or letter of appointment).
    • Students must have achieved a grade C6 or better in English language O level or equivalent, unless otherwise indicated (see above table)
    • Equivalent qualification e.g. IELTS 5.5
Course Fee

International Students
Full time: $5500 (inclusive of GST)

Local Students
Part / Full time: $5500 (inclusive of GST)

Attendance Requirements

International Students: 90%
Local, PR, non-student pass: 75%

Assessment Requirements
  • Closed book examination
  • Assignments and work assessments
Assessment & Award of Diploma

To be awarded the Level 4 Diploma in Hospitality Management (QCF), students need to pass all the 7 modules in the programme.

Teacher Student Ratio
1 : 40

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