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Hospitality and Hotel Management

Course Code: UF6622, UX6623

Level: 5
Subject area: Hospitality & Catering
Awarding body: University of Plymouth
Qualification: Foundation Degree
Course type: Full-time, Part-time
Time of Day: Daytime
Duration: Two years (full-time), three years (part-time)
When you'll study: Year 1 - Mondays and Wednesdays, 9.00am - 6.00pm (approx.) + other dates and times depending on practical activities and planned events Year 2 - Tuesdays and Thursdays, 9.00am - 6.00pm (approx.) + other dates and times depending on practical activities and planned events Part-time - dependent on student choices

About the course

Full Fee

Full-time £14,900 (£7,450 per year)
Part-time £11,100 (£3,700 per year)

The hotel and hospitality industry is one of the largest employers in the world, providing a huge range of opportunities to work in any country in the world and to do something different every day.

This Foundation Degree prepares you for a dynamic and exciting career by allowing you to develop yourself – professionally and as a person. Every subject is designed to give you the wide-reaching skills you will need to one day run or own a hospitality business, from understanding the principles of teamwork to the technical skills required in a restaurant setting. 

The College has two realistic working restaurants which provide a learning environment for practical modules and networking opportunities with hospitality businesses when they attend to share their practice with students. This, along with the visits to local hotels and restaurants, give a further experiences that are not only fun but that will give you an insight into the career you may have in the future and the motivation to succeed. 

As part of this course, you will also study for your personal licence at no extra cost.


What you'll learn

Year 1

Business Performance and Enterprise

In the hospitality, events and tourism industry, potential managers need to have an understanding of the principles of managing business performance including techniques or strategies used and their impact on decision making from a financial perspective. This module will examine these principles and apply them to case studies within the sector. 

Customer Relationship Marketing 

This module introduces students to the basic principles of marketing and their application in a hospitality and tourism context. Marketing is at the heart of every organisation’s activities. It is also of growing importance in the non-commercial, public and voluntary sectors. The customer’s needs and expectations will also be introduced along with the tools and techniques used in the modern marketing industry. 

International Tourism and Sustainability 

This module explores the organisation, structure and interdependency of the travel and tourism industry, with a focus on the environmental, political, social and cultural impacts that this has internationally. It will examine case studies and discuss the economic and moral impact tourists have in a given area and highlight their sustainability problems and initiatives.

Leadership and Personal Development Skills

The aim of this module is to give you a general understanding of the management and leadership issues within the tourism, events and hospitality industry. This module will identify theories on leadership, team development, and motivation, which will give you an insight into your own motivation and leadership styles as you develop your personal development plans (PDP).

Restaurant  Operations

This module enables the student to understand the complexities of restaurant management and demonstrate an understanding of theory into practice in restaurant environments

Accommodation Management

This module develops the theoretical understanding behind the range of accommodation now available and how this functions within the context of hospitality and hotel management. The systems and organisational procedures required for the management of rooms division are identified and underpinned by the need for quality provision and high standards of customer service.

Year 2

Research Methods in Hospitality, Tourism and Events management

This module enables you to identify a range of different research methods, processes and ethical considerations which are central in conducting research in your academic or professional discipline.  It allows you to identify the Continuing Professional Development you require to gain employment in the sector.


Staging Events 

This module offers you the opportunity to plan, organise and manage events in the hospitality and tourism sector. The module is designed to develop the academic, organisational and reflective skills necessary to be an effective event manager. Concepts of employability and team dynamics in relation to staging events enables you to gain an understanding of the opportunities that exist for future employment. 

The Hospitality, Tourism and Events Customer Experience

This module examines key aspects of customer service provision within the hotel, tourism and events sector, and evaluates the methods by which organisations manage both customer services and the development of relationships. The module will consider methods employed by organisations, skills required by staff, the use of appropriate technology and quality initiatives used to develop excellence. 

Managing People

This module explores essential theories, attributes, skills, approaches and strategies which contribute to the effective management of the employer/employee relationship. It looks at practical considerations of the management of people in the hospitality, tourism and events sector and develops the employability skills required by the future managers and leaders in the sector.

Contemporary Issues in the Hospitality Industry

The purpose of this module is to identify and analyse a number of contemporary issues and the effects and implications for the hospitality industry. It furthermore develops a range of established management techniques and demonstrates their relevance within current and future planning for a hospitality business. 

Environmental Management in the Hospitality Industry 

This module will identify the environmental issues relevant to the hospitality sector and to evaluate legislative, economic and ethical perspectives. All stakeholders have a responsibility to contribute to sustainable forms of development that allow the hospitality and hotel sector to continue to grow whilst minimising the damage to the planet. This module analyses these responsibilities. 

Entry requirements

If you do not hold a Level 3 qualification we also look at relevant industry experience.

A level/AS level Normal minimum entry requirements are 32 UCAS points 
BTEC National Diploma/QCF Extended Diploma Pass or better
T Level Pass
Access to Higher Education at level 3 Pass
Welsh Baccalaureate Pass
Scottish Qualifications Authority Pass 
Irish Leaving Certificate Pass
International Baccalaureate Pass
Work Experience Relevant work and/or life experiences will be considered for applicants lacking the above qualifications
APEL/APCL Possibilities See academic regulations
Interview requirements Yes, where normal entry requirements are not met

To complete each subject successfully you must demonstrate your competence at meeting the learning outcomes for each module. This will be in a number of ways and wherever possible to reflect the needs of hotel & hospitality employment. Examples are:

  • portfolio of evidence
  • presentation
  • group projects
  • case studies from the world of work
  • seminars
  • reports
  • reflective statements
What's next?

The agreed progression route for students who successfully pass the Foundation Degree is to the BA (Hons) Hospitality, Tourism and Events Management at the University of Plymouth.

Students are able to apply for progression to other programmes but that this will be considered on an individual basis.


Employment examples …

Among the roles our graduates have gone into include:

  • General Manager of a 5* hotel in Dubai
  • Director of marketing for local tour operator
  • Head Chef in Austria
  • Restaurant Owner
  • Hospitality and catering teacher
  • Restaurant Manager
  • Chef Training Manager for contract catering company
  • Rooms Division Manager for 5* hotel
  • Catering Manager for a contract services company
  • Gin Distillery Customer Service Manager 
  • Events Coordinator for a luxury spa hotel.
Important information

Fees quoted apply to courses starting in the academic year 2021/22 (August 2021 – July 2022). There may be a slight increase in fees for courses starting 2022/23.

If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)

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Course Code: UF6622

Course Fees

A Full Course Fee: £7450

B Reduced Course Fee (for those in receipt of qualifying benefits): Not applicable to this course

C Ancillary course costs (ie books and equipment): Not applicable to this course

D Advanced Learner Loan Fee: Not applicable to this course

How old are you? How much will you pay?
16 - 17 This course is not usually available to this age group. Please contact or phone reception on 01752 305 300 for advice.
18 - 23 A
24+ A

Please note fees are quoted for one year only.