Hotel and Hospitality Level 4 and 5

Course code: OBS032

Improve your hotel and hospitality knowledge from the comfort of your own home, and achieve an Ofqual regulated Level 4 and 5 Diploma in Hotel and Hospitality.

  • Understand the food and beverage options in the industry, as well as the food safety and hygiene regulations you need to comply with.
  • Learn more about the scope of global tourism and the factors that affect the industry.
  • Study the supply chain systems in the hospitality industry and how the supply chain can help you achieve a competitive edge.
  • Improve your knowledge of conference and events management and the processes and considerations involved.
  • Understand how to manage people in a hospitality environment and the key principles of human resource management.
This course is only available to study online.
Course Overview

Combining both levels 4 and 5, this course provides you with the skills and knowledge required to succeed within the hotel and hospitality industry.

It is ideal for:

  • Students who want to begin or further their career in the hotel and hospitality industry.
  • Learners that want to go onto university and further learning.
  • Those aspiring to develop their knowledge and skills in areas such as food and beverage supply, account and cost control and more.

This course provides you with the equivalent skills and education of the first two years of an undergraduate degree, at a pace that suits you.

Join over 90,000 other students who chose to improve their education and boost their employability through distance learning.

Course Duration

Up to five years

Course Outcome

You will receive an ATHE Level 4 and 5 Diploma in Hospitality and Hotel Management.

Entry Requirements

You must be at least 18 years of age and have completed secondary education


Online and written assignments.

Course Content

ATHE Level 4 Diploma in Hospitality and Hotel Management–  603/3485/X

ATHE Level 5 Diploma in Hospitality and Hotel Management –  603/4947/5

  • Understand food and beverages operations and the processes involved, including production and service.
  • Learn why it is necessary to comply with regulations and management procedures for ensuring food safety.
  • Explore the role of the housekeeping department within hospitality and the impact it has on operations.
  • Discover the importance of customer-focused hospitality in a competitive environment and develop the skills to deliver excellent customer service to exceed the expectations of customers.
  • Understand the role of the front office within hospitality and the impact it has on operations.
  • Gain an understanding of the principles of hospitality costing and the contents of key financial statements used, along with the basic accounting techniques used to produce and analyse them.
  • Explore the size and scope of hospitality and global tourism and the effect it has on the growth of its brand.
  • Learn the fundamental principles of marketing and how it relates to the hospitality organisation.
  • Discover the concept of employee engagement and its key components, and how it can influence an organisation within hospitality.
  • Explore different methods of training identification in hospitality as well as planning, designing, delivering and evaluating its effectiveness within an organisation.
  • Develop and understanding of supply chain systems and how these are relevant within food and beverage preparation within hospitality both domestically and globally.
  • Understand quality and quality management and its role within a hospitality setting and analyse and evaluate a quality management system within an organisation.
  • Discover the operational issues that form the basis for successful events and conferences.
  • Learn the importance of customer relationship management (CRM) within hospitality and understand how to proceed to ensure effectiveness.
  • Recognise the key principles of management behaviour, styles, responsibilities and skills and the effectiveness of management within different organisational structures.
  • Recognise the key principles of human resource management (HRM) and the issues that managers must consider when carrying out their duties, in addition to understanding how current legislation impacts human resources within hospitality.
  • Discover the key elements of revenue management and how this affects pricing within hospitality, particularly bedrooms. Understand and be able to implement yield management practices and overbooking policies.
  • Understand key principles of corporate social responsibility (CSR) and the impact hotels have on social, cultural and environmental factors.
  • Gain an understanding of the nature and impact of contemporary issues that affect hospitality, and the need for flexibility.
  • Understand how to create a business plan for a hotel or hospitality organisation.