The hospitality and catering industry is one of the largest industries in the world. Each year progressively more meals and bed nights are purchased.

The hospitality and catering industry is currently the third largest employer of labour worldwide. This module explores the scope of the industry, the various activities contained within it and its position in relation to the world market.

Summary of Learning Outcomes

On completion of this unit students will be able to;

• Investigate a range of Global Hospitality outlets and their contribution to the economy
• Explain the organisation systems for a range of hospitality operations
• Explore different techniques to optimise business performance
• Describe the influencing factors upon the hospitality industry

Syllabus

• Overview of the industry;
• The hospitality industry;
• The history of the hospitality industry;
• Internal and external influences;
• Business and conference hotels, branding;
• Yield management, global distribution systems, computer reservation systems; 
  
• Resort hotels; 
• Budget hotels, hostels and halls of residence; 
• Boutique hotels, guest houses and small hotels; 
• Restaurant and fast food; Contract catering, employee feeding; 
• The licensed trade; 
• Welfare catering; 
• Travel catering.

Assessment

This module will be assessed via a 2 ½ hour examination set and marked by CTH. The examination will cover the whole of the assessment criteria in this unit and will take the form of 10 x 2 mark questions and 5 x 4 mark questions in Section A (40 marks), Section B will comprise of 5 x 20 mark questions of which students must select and answer three (60 marks).

CTH is a London based body and the syllabus content will in general reflect this. Any legislation and codes of practice will reflect the international nature of the industry and will not be country specific.