OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONOTHM LEVEL 5DIPLOMA IN TOURISMAND HOSPITALITYMANAGEMENTQualification Number: 603/2333/4(RQF) Specification August 2017 Version 1.0(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 1 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONTABLE OF CONTENTSQUALIFICATION OBJECTIVES . 3QUALITY, STANDARDS AND RECOGNITIONS . 3REGULATORY INFORMATION . 3EQUIVALENCES . 4QUALIFICATION STRUCTURE . 4DEFINITIONS . 4ENTRY REQUIREMENTS . 5PROGRESSION . 5DELIVERY OF OTHM QUALIFICATIONS . 5ASSESSMENT AND VERIFICATION . 5RECOGNITION OF PRIOR LEARNING AND ACHIEVEMENT . 6EQUALITY AND DIVERSITY . 6CONTACT DETAILS . 7UNIT SPECIFICATIONS . 8UNIT 01: CONTEMPORARY ISSUES IN TOURISM AND HOSPITALITY . 9UNIT 02: MARKETING MANAGEMENT. 12UNIT 03: CUSTOMER RELATIONS MANAGEMENT . 14UNIT 04: OPERATIONS MANAGEMENT . 16UNIT 05: FINANCE MANAGEMENT . 19UNIT 06: HUMAN RESOURCE MANAGEMENT . 21IMPORTANT NOTE . 23(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 2 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONQUALIFICATION OBJECTIVESThe objective of the OTHM Level 5 Diploma in Tourism and Hospitality Managementqualification is to enable learners’ development as managers within the tourism andhospitality industry, with a lifelong-learning orientation. It enables learners to critically applycontemporary knowledge and theories to the management of complex problems. Successfulcompletion of this qualification will equip learners with the specialist skills and technicalterminology to develop their management skills and to progress to further study oremployment.QUALITY, STANDARDS AND RECOGNITIONSOTHM Qualifications are approved and regulated by Ofqual (Office of Qualifications andExaminations Regulation). Visit the register of Regulated Qualifications.OTHM has progression arrangement with several UK universities that acknowledges theability of learners after studying Level 3-7 qualifications to be considered for advanced entryinto corresponding degree year/top up and Master’s/top-up programmes.REGULATORY INFORMATIONQualification TitleOTHM Level 5 Diploma in Tourism and HospitalityManagementOfqual Reference Number603/2333/4Regulation Start Date30-Aug-2017Operational Start Date01-Sep-2017Duration1 YearTotal Credit Value120 CreditsTotal Qualification Time (TQT)1200 HoursGuided Learning Hours (GLHs)480 HoursSector Subject Area (SSA)8.2 Travel and tourismOverall Grading TypePass / FailAssessment MethodsCourseworkLanguage of AssessmentEnglish(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 3 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONEQUIVALENCESOTHM qualifications at RQF Level 5 represent practical knowledge, skills, capabilities andcompetences that are assessed in academic terms as being equivalent to FoundationDegrees, Higher National Diploma (HND) and Year 2 of a three-year UK Bachelor's degree.QUALIFICATION STRUCTUREThe OTHM Level 5 Diploma in Tourism and Hospitality Management consists of 6mandatory units for a combined total of 120 credits, 1200 hours Total Qualification Time(TQT) and 480 Guided Learning Hours (GLH) for the completed qualification.Unit Ref. No.Mandatory unit titleCreditGLHTQTF/616/2966Contemporary Issues in Tourism and Hospitality2080200L/616/2968Marketing Management2080200R/616/2969Customer Relations Management2080200J/616/2970Operations Management2080200R/616/2972Finance Management2080200D/616/2974Human Resource Management2080200DEFINITIONSTotal Qualification Time (TQT) is the number of notional hours which represents anestimate of the total amount of time that could reasonably be expected to be required inorder for a Learner to achieve and demonstrate the achievement of the level of attainmentnecessary for the award of a qualification.Total Qualification Time is comprised of the following two elements –a) the number of hours which an awarding organisation has assigned to a qualificationfor Guided Learning, andb) an estimate of the number of hours a Learner will reasonably be likely to spend inpreparation, study or any other form of participation in education or training, includingassessment, which takes place as directed by – but, unlike Guided Learning, notunder the Immediate Guidance or Supervision of – a lecturer, supervisor, tutor orother appropriate provider of education or training.(Ofqual 15/5775 September 2015)Guided Learning Hours (GLH) is defined as the hours that a teacher, lecturer or othermember of staff is available to provide immediate teaching support or supervision to astudent working towards a qualification.Credit value is defined as being the number of credits that may be awarded to a Learner forthe successful achievement of the learning outcomes of a unit. One credit is equal to 10hours of TQT.(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 4 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONENTRY REQUIREMENTSFor entry onto the OTHM Level 5 Diploma in Tourism and Hospitality Managementqualification, learners must possess: Relevant NQF/QCF/RQF Level 4 Diploma or equivalent qualification Mature learners (over 21) with management experience (learners must check withthe delivery centre regarding this experience prior to registering for the programme) Learner must be 18 years or older at the beginning of the course English requirements: If a learner is not from a majority English-speaking countrymust provide evidence of English language competency. For more information visitEnglish Language Expectations page in our website www.othm.org.uk.PROGRESSIONSuccessful completion of Level 5 Diploma in Tourism and Hospitality Management provideslearners the opportunity for a wide range of academic progressions including OTHM Level 6Diploma in Tourism and Hospitality Management. As this qualification is approved andregulated by Ofqual (Office of the Qualifications and Examinations Regulation), learners areeligible to gain direct entry into Final year of a three-year UK Bachelor’s degree programme.For more information visit University Progressions page.DELIVERY OF OTHM QUALIFICATIONSOTHM do not specify the mode of delivery for its qualifications, therefore OTHM Centres arefree to deliver this qualifications using any mode of delivery that meets the needs of theirLearners. However OTHM Centres should consider the Learners’ complete learningexperience when designing the delivery of programmes.OTHM Centres must ensure that the chosen mode of delivery does not unlawfully or unfairlydiscriminate, whether directly or indirectly, and that equality of opportunity is promoted.Where it is reasonable and practicable to do so, it will take steps to address identifiedinequalities or barriers that may arise.Guided Learning Hours (GLH) which are listed in each unit gives the Centres the number ofhours of teacher-supervised or direct study time likely to be required to teach that unit.ASSESSMENT AND VERIFICATIONAll units within this qualification are internally assessed by the centre and externally verifiedby OTHM. The qualifications are criterion referenced, based on the achievement of all thespecified learning outcomes.To achieve a ‘pass’ for a unit, learners must provide evidence to demonstrate that they havefulfilled all the learning outcomes and meet the standards specified by all assessment(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 5 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONcriteria. Judgement that the learners have successfully fulfilled the assessment criteria ismade by the Assessor.The Assessor should provide an audit trail showing how the judgement of the learners’overall achievement has been arrived at.RECOGNITION OF PRIOR LEARNING ANDACHIEVEMENTRecognition of Prior Learning (RPL) is a method of assessment that considers whetherlearners can demonstrate that they can meet the assessment requirements for a unitthrough knowledge, understanding or skills they already possess and do not need to developthrough a course of learning.RPL policies and procedures have been developed over time, which has led to the use of anumber of terms to describe the process. Among the most common are: Accreditation of Prior Learning (APL) Accreditation of Prior Experiential Learning (APEL) Accreditation of Prior Achievement (APA) Accreditation of Prior Learning and Achievement (APLA)All evidence must be evaluated with reference to the stipulated learning outcomes andassessment criteria against the respective unit(s). The assessor must be satisfied that theevidence produced by the learner meets the assessment standard established by thelearning outcome and its related assessment criteria at that particular level.Most often RPL will be used for units. It is not acceptable to claim for an entire qualificationthrough RPL. Where evidence is assessed to be only sufficient to cover one or morelearning outcomes, or to partly meet the need of a learning outcome, then additionalassessment methods should be used to generate sufficient evidence to be able to award thelearning outcome(s) for the whole unit. This may include a combination of units whereapplicable.EQUALITY AND DIVERSITYOTHM Qualifications has adopted a policy of providing equal opportunities for its learners,staff, applicants and others involved in its work. One aspect of this policy is its intention toprevent, as far as possible, the harassment of one person by another, whether on the basisof gender, sexual orientation, sexuality, race or ethnic origin, religion, disability, or any otherpersonal attributes or views held. The qualification is expressly designed to support equalityof opportunity and widening access to HE to all who can benefit from it, and it will operate onan inclusive and supportive basis to and for all learners.(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 6 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONCONTACT DETAILSOTHM QualificationsRegus House, Victory Way, Crossways Business Park, Dartford, Kent DA2 6QDUnited KingdomTelEmailWebsite: 44(0)20 7118 4243: info@othm.org.uk: www.othm.org.uk(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 7 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONUNIT SPECIFICATIONS(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 8 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONUNIT 01: CONTEMPORARY ISSUES IN TOURISM ANDHOSPITALITYUnit Reference NumberF/616/2966Unit TitleContemporary Issues in Tourism and HospitalityUnit Level5Total Qualification Time (TQT)200 HoursGuided Learning Hours (GLH)80 HoursNumber of Credits20Mandatory / OptionalMandatoryUnit Grading StructurePass / FailUnit AimsThe aim of this unit is to develop learners’ skills in analysing contemporary issues that affecttourism and hospitality organisations and in identifying relevant sources of information from avariety of sources.Learning Outcomes and Assessment CriteriaLearning Outcome –The learner will:Assessment Criterion –The learner can:11.1Explain social issues that are influencing thedevelopment of the tourism and hospitalityindustry.1.2Explain environmental issues that areinfluencing the development of thetourism and hospitality industry.1.3Explain technological issues that areinfluencing the development of thetourism and hospitality industry.2.1Assess the impacts of social issues on thedevelopment of the tourism and hospitalityindustry.2.2Assess the impacts of environmentalissues on the development of thetourism and hospitality industry.2.3Assess the impacts of technological issues on thedevelopment of the tourism and hospitalityindustry.3.1Summarise the current trends in business andsociety that can influence the future developmentof the tourism and hospitality industry.3.2Evaluate the impacts of current trends in23Understandcontemporary issuesthat are influencingthe development ofthe tourism andhospitality industry.Understand theimpacts ofcontemporary issueson the tourism andhospitality industry.Understand theimpact of currenttrends on thedevelopment of the(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 9 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONsociety on the future development of thetourism and hospitality industry.tourism andhospitalityindustry.4Be able to researchinformation from arange of academic andindustry sources.4.1Research academic sources to identifycontemporary issues and future trends thatare influencing the development of the tourismand hospitality industry.4.2Research industry sources to identify businessresponses to the contemporary issues and futuretrends that are influencing the development of thetourism and hospitality industry.AssessmentTo achieve a ‘pass’ for this unit, learners must provide evidence to demonstrate that theyhave fulfilled all the learning outcomes and meet the standards specified by all assessmentcriteria.Learning Outcomesto be metAssessment criteriacoveredAssessment typeWord count(approx. length)All 1 to 4All ACs under LO 1 to 4Coursework3000 wordsIndicative contents The impacts of tourism in destinationsSocial factors that influence the development of the contemporary tourism andhospitality industriesEnvironmental factors that influence the development of the contemporary tourismand hospitality industriesTechnological factors that influence the development of the contemporary tourismand hospitality industriesPolitical factors that influence the development of the contemporary tourism andhospitality industriesCrisis Management and the tourism industryGlobalisation and the tourism and hospitality industriesCultural diversity and the hospitality workforceCultural perspectives on hospitality managementOnline Travel Agencies, Meta-search and the hospitality industrySocial media and user-generated generated content in tourism and hospitalityGender and power in the tourism and hospitality industriesThe global economic crisis and tourismSustainable development and the tourism and hospitality industriesSecurity and conflict and the tourism and hospitality industriesTerrorism and tourism(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 10 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONIndicative Reading listCooper, C. and Hall, C-M. (2012) Contemporary Tourism: An international Approach. 2ndEdition. London: GoodfellowPearce, P. (2011) Tourist Behaviour and the Contemporary World. Bristol: Channel ViewSturman, M., Corgel, J. and Verma, R. (2011) The Cornell School of Hotel Administration onHospitality: Cutting Edge Theory and Practice. London: John Wiley & SonsWood, R. (2013) Key Concepts in Hospitality Management. London: Sage(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 11 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATIONUNIT 02: MARKETING MANAGEMENTUnit Reference NumberL/616/2968Unit TitleMarketing ManagementUnit Level5Total Qualification Time (TQT)200 HoursGuided Learning Hours (GLH)80 HoursNumber of Credits20Mandatory / OptionalMandatoryUnit Grading StructurePass / FailUnit AimsThe aim of this unit is to provide learners with a critical understanding of the principles ofmarketing. Learners will develop the ability to apply the marketing mix and to explain the roleand function of marketing within tourism and hospitality organisations.Learning Outcomes and Assessment CriteriaLearning Outcome –The learner will:1234Understand theprinciples ofmarketing.Assessment Criterion –The learner can:1.1Describe the reasons for marketing in contemporaryorganisations.1.2Explain the elements of the marketing mix.1.3Evaluate the importance of the marketing mix in thetourism and hospitality industry.2.1Analyse the importance of marketing in the tourism andhospitality industry.2.2Explain the roles and responsibilities of marketingprofessionals in the tourism and hospitality industry.2.3Explain the marketing management process in the tourismand hospitality industry.Understand theservice marketingapproach in thetourism andhospitality industry.3.1Review the principles of the services marketing approach.3.2Evaluate the benefits of the services marketing approachfor the tourism and hospitality industry.3.3Review the aspects of services marketing in themanagement of tourism and hospitality organisations.Be able to conductmarket research inthe tourism andhospitality industry.4.1Explain the need for market research in tourism andhospitality organisations.4.2Conduct market research using primary data relating to thetourism and hospitality industry.Understand the roleand function ofmarketing in thetourism andhospitality industry.(RQF) SPECIFICATION AUGUST 2017 VERSION 1.0WWW.OTHM.ORG.UKPAGE 12 OF 23
OTHM LEVEL 5 DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (RQF) SPECIFICATION4.3Collate and analyse secondary data relating to the tourismand hospitality industry using the principles of marketresearch.AssessmentTo achieve a ‘pass’ for this unit, learners must provide evidence to demonstrate that theyhave fulfilled all the learning outcomes and meet the standards specified by all assessmentcriteria.Learning Outcomesto be metAssessment criteriacoveredAssessment typeWord count(approx. length)All 1 to 4All ACs under LO 1 to 4Coursework3000 wordsIndicative contents Introduction to marketing management for tourism and hospitalityIntroduction to consumer behaviourCustomer retention in tourism and hospitalityTourism and hospitality marketing environmentsThe tourism and hospitality marketing mixServices MarketingTourism and hospitality brandingUnderstanding the external marketing environmentInternal marketing for tourism and hospitality organisationsTourism and hospitality market researchTourism and hospitality market segmentationTourism and hospitality pricingTourism and h
Degrees, Higher National Diploma (HND) and Year 2 of a three-year UK Bachelor's degree. QUALIFICATION STRUCTURE The OTHM Level 5 Diploma in Tourism and Hospitality Management consists of 6 mandatory units for a combined total of 120 credits, 1200 hours Total Qualification Time
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with API 650’s level of risk of tank failure. Likewise, the rules in the external pressure appendix will be consistent with the basic part of API 650 with regard to loading conditions and combinations. Thus, starting with a specified design external pressure, roof live or snow load, and wind pressure (or velocity), the total roof design pressure is calculated as the greater of DL (Lr or S .
