Catherine Cheung and Tom Baum. Julia Christensen Hughes and William C. Ronald J. Burke and Julia C. Hughes — Derya Kara and Muzaffer Uysal. Juan M. Madera, Camille E. Kapoor and Lindsey Lee. A case study of the Disney. World employment experience Sara L. If you sit, for example, for one or more subjects in March you will not receive your results until June. This means that if you were to fail a subject in March, you would not be able to re- sit the subject in June, as you will have missed the Closing Date for the June Series.
Our advice is that you try to split your subject examinations between two consecutive Examination Series e. If your programme has four subjects you could take two subjects in one series and two in another series.
On this basis, were you to fail one subject in March you would be able to re-sit it in September, giving you plenty of time for revision. Examination Timetables indicate the closing date for receipt of entries for each sitting and this information also appears on the ICM website.
Entries received after the Closing Date are automatically carried forward to the next Examination Series. Candidates are advised not to telephone the Institute for results as this information is confidential and cannot be disclosed over the telephone.
Please include your Student Registration Number together with your current postal address and indicate which certificate is required. Please note that you may only defer examinations on one occasion. It may also be possible, subject to qualifications held, to obtain exemption from a Level within a programme. No exemptions are given for case studies or assignments. Internally awarded school certificates and diplomas are not accepted for exemption purposes.
Single Subject candidates receive a Single Subject Diploma on successful completion of the relevant subject examination. Single Subjects qualify, on a subject-for-subject basis, for subject exemptions from ICM professional programmes. Note: 1. A student who undertakes, on a Single Subject basis, subjects within a Diploma, Advanced Diploma, Graduate Diploma or Post Graduate ICM programme will not be entitled to a professional Award unless they are exempted from or have completed all lower Levels of that Award.
In order to comply with UKBA requirements, overseas students studying in the UK excluding those from EU countries are not permitted to undertake Single Subjects and must undertake a professional programme. However, your study centre should also provide appropriate help and assistance. Your tutors will direct your studies and ensure that you know what work you need to cover in any given unit. Seek advice from academic staff either during or after class or try to see them during their office hours.
It is important to ensure that you obtain a copy of each unit syllabus from your Teaching Centre. Alternatively, this information can be obtained online at www. Each Unit Syllabus is normally linked to one main textbook and the examiners base their questions on the contents of the nominated core text. The Unit Syllabuses also give details of 'Alternative Texts' and texts recommended for further reading. It is advised that you should refer to the 'Alternative Texts' in order to develop your skills and broaden your knowledge of the subject area.
The choice is yours. Examiners base their questions on the contents of the recommended texts and it is therefore important for you to ensure that you have access to the appropriate texts. We will require a copy of an Assessment Report issued within the last three years. The amount of additional time and any other arrangements will be determined on the basis of the Report relating to your circumstances.
It is possible that you may be granted permission to use a computer or laptop without internet connection in your examinations. These can be found in the Student Resources section of the website.
In addition to providing a comprehensive knowledge of each of the major business functions, the structure of the courses ensure that students have the widest possible range of career, employment and higher education options open to them on successful completion of their studies. It is expected that a student will need at least 18 months to 2 years of full-time study at an ICM Approved Centre to complete the full Advanced Diploma programme and a further months to complete the Graduate Diploma.
Holders of an ICM Diploma may enter the ICM Advanced Diploma programme and completion of this could enable entry to the final year of appropriate Honours degree programmes see Section 3 for more details.
Hospitality Management 8. Customer Service Environmental Management in the Hospitality Industry The unit examines a wide range of subject areas within the operation of food and beverage management and relates these to relevant sectors in the hospitality industry. Developing trends and increasing demands from the general public are studied, using examples from the hospitality industry. Demonstrate an understanding of the complexities of managing food and beverage outlets. Outline the function and responsibilities of food and beverage management.
Summarise the duties of the purchasing manager in relation to the purchasing procedure. Specify the purpose and objectives of food and beverage control. Compare the principles of food and beverage management across a range of catering systems. Formal lectures provide a foundation of information on which the student builds through directed learning and self managed learning outside of the class. The students are actively encouraged to form study groups to discuss course material which fosters a greater depth learning experience.
Cracknell, R. The unit examines the different records that are administered by the front office, as well as appraising financial and security issues. A study is made of the social skills that front office personnel are expected to demonstrate. Understand the importance of the front office in the hotel industry. Demonstrate an understanding of the procedures and processes involved in dealing with advance bookings. Explain how the marketing function of the front office may be achieved.
Outline suitable procedures for front office personnel to increase sales. Describe how room occupancy may be managed and controlled. Lectures will be delivered on the key underpinning knowledge and will be supported by class discussions, using a more interactive approach to the lecture material.
These class discussions will allow the opportunity for learners to form study groups that actively engage with the key issues of this unit. It examines the hotel as a business providing commercial hospitality and focuses on markets, money and people.
It uses examples from hotel operations throughout the world embracing a comprehensive profile of the hotel business. Data, quotes and extracts from a wide range of authoritative industry sources are used and there is a focus on markets, money and people throughout. Understand the importance of hotels to economies and society. Evaluate principal products in the supply of hotel guest services. Outline the elements of the human resource function in hotels.
Demonstrate an understanding of the marketing function in the hotel and catering industry. Appraise the financial characteristics of the hotel and catering industry. The unit examines the range of duties and responsibilities that fall within the scope of a housekeeper. Outline the elements of the housekeeping function in hotels and accommodation establishments. Differentiate between the roles and duties of different personnel that support the housekeeping function.
Evaluate different types of product used in the cleaning process. Demonstrate an understanding of the qualities of materials used in room interiors. The unit examines the range of dishes and accompaniments that may be included on the menu, as well as different styles of food service.
Understand the importance of restaurant service in the hospitality industry. Differentiate between the roles and duties of the range of personnel that participate in the service of food and beverages.
Identify the characteristics of different types of menu. Outline suitable control procedures for food, beverages, linen and customer bills. Demonstrate an understanding of different styles of food service. Prepare statements reporting financial and management accounting performance and position of business entities. Produce solutions to management accounting problems, using a range of management accounting techniques.
Demonstrate an awareness of the context of financial and management accounting within the hospitality industry. It provides students with a solid grounding in the industry, drawing together the main elements of hotel and catering in one unit and also featuring neglected areas such as brewing, contract catering, time share, caravanning and camping.
It introduces real life case studies and uses a student-friendly text which encourages active learning. Demonstrate an understanding of the historical role of hospitality as well as the future of the industry. Exhibit knowledge concerning the various types of hospitality facilities, as well as the managerial segments of each type of facility.
Understand how different types of hospitality facilities appeal to specific market segments. Evaluate current trends in the hospitality industry. Demonstrate a knowledge of the role of human resources and cultural diversity in hospitality. The unit draws on practical examples of how the law affects the working lives of those within the hospitality industry through the use of appropriate case studies.
Demonstrate an understanding of the principles of law as it relates to the hospitality industry. Analyse factors that influence the form a hospitality business will take. Outline the elements to consider when making a contract of booking with a guest. Compare the rights and duties of an innkeeper with those of a hotelier. Explain the rights and duties towards employees in respect of employment, health and safety, discrimination, and dismissal. The unit aims to enable students to appreciate the pivotal role marketing plays within any organisation, but in particular hospitality and tourism and provide an understanding of the principles and practise of marketing as part of the business approach to hospitality and tourism.
Demonstrate knowledge of the role and importance of international marketing in the competitive world of hospitality and tourism including contemporary issues. Reflect on customer buying behaviour and the decision to buy process. Apply marketing principles including segmentation, research and targeting marketing mix. Evaluate the process of developing a marketing plan in a hospitality and tourism context. Formal lectures provide a foundation of knowledge on which students build through directed learning and self managed learning outside of the class.
The students are actively encouraged to form study groups to discuss course material, which fosters a greater depth learning experience.
Kotler, J. Through the use of examples from industry, the unit will examine key roles in Human Resources, the support system and procedures required to meet the needs of the Hospitality industry. Demonstrate an understanding of the function of the Human Resource department in the hospitality industry.
Justify the need for an organised Human Resource department within the hospitality industry with a supporting operational structure. Describe, compile and implement procedures for a professional Human Resource department in hospitality. Create and organise a motivated workforce.
Specify reasons for termination of employment and evaluate the benefits of reducing labour turnover. It provides an insight into the different types of customers likely to be encountered in a business and service environment, their particular characteristics to achieve a successful outcome.
It places effective customer interaction within a strategic context by setting out the stages involved in the development of an effective customer service strategy and the leadership role required to bring this to effective fruition.
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