Hospitality & Restaurant Management equips learners with essential knowledge of service excellence, operations management, customer experience, food safety standards, leadership skills, and business strategy to succeed in the fast-paced hospitality industry.
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1 Year Access 
Level 7
48 Students 
3 weeks, 5 days 
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Hospitality & Restaurant Management course builds strong foundations in Guest Services, Hotel Operations, and Restaurant Operations. Students learn essential concepts of Front Office management, Customer Experience, and Food Service. The program focuses on Service Quality and industry standards, preparing learners for dynamic roles in hotels and restaurants worldwide successfully prepared.
Hospitality & Restaurant Management curriculum develops expertise in Staff Management, Menu Planning, and Restaurant Operations. It covers Recruitment, Training, and Front Office responsibilities while strengthening Customer Experience. Learners gain practical knowledge of Food Safety and Hotel Operations, ensuring efficient service delivery and high Service Quality across hospitality environments globally successfully.
Hospitality & Restaurant Management program emphasizes advanced Food Safety, Controlling Contamination, and Hygiene practices. It strengthens Staff Management through Food Safety Training, Pest Management, and Supervision systems. Students master Restaurant Operations, Menu Planning, and Service Quality standards to ensure safe, efficient, and high-quality Food Service in modern hospitality industries globally.
Learners complete an assignment designed to evaluate their understanding of the course content. The assignment is reviewed by qualified tutors who provide personalised feedback, allowing learners to demonstrate their applied knowledge and skills.
After completing the Hospitality & Restaurant Management course assessment, you will be eligible to receive a CPD-accredited certificate worth £9 from One Education to demonstrate your achievement.
The certificate is also available as a printed hard copy delivered by post for £15.
Quality Licence Scheme Endorsed Certificate
Learners also have the option to order a Quality Licence Scheme (QLS) Endorsed Certificate as additional proof of achievement. The QLS Endorsed Certificate can be delivered by post for £129, with an additional £10 postage charge for international students.
This course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. Your training provider will be able to advise you on any further recognition, for example progression routes into further and/or higher education. For further information please visit the Learner FAQs on the Quality Licence Scheme website.
Why Study This Hospitality & Restaurant Management Course? The hospitality and restaurant industry relies on excellent service, efficient operations, and strong customer experience management to remain competitive and meet evolving guest expectations.
Studying this course develops skills in service management, food and beverage operations, and customer relations. It strengthens leadership and organisational abilities, enabling professionals to manage hospitality environments effectively and deliver high-quality guest experiences.
The Hospitality & Restaurant Management Course has a total study time of 3 weeks, 5 days. Learners can complete the programme at a flexible, self-paced schedule, allowing them to develop comprehensive knowledge of hospitality operations, restaurant management, customer service, and industry best practices in a way that fits comfortably around their availability and learning needs.
The Hospitality & Restaurant Management course requirements are suitable for learners interested in service industry operations and customer experience management. Applicants should have basic communication and organisational skills, an interest in hospitality services, and the ability to work in dynamic environments. Access to an internet-enabled device is required for flexible, self-paced online learning.
It is the study and practice of managing hotels, restaurants, and hospitality services to ensure high-quality customer experiences, efficient operations, and business success.
It is suitable for beginners, restaurant staff, hotel employees, hospitality students, supervisors, and anyone interested in the hospitality industry.
You will learn about customer service, food and beverage operations, front office management, staff supervision, health and safety, hospitality marketing, and business operations.
No, it is designed for beginners, although experience in hospitality or customer service is helpful.
It ensures excellent guest experiences, efficient service delivery, strong business performance, and customer satisfaction.
It can lead to roles such as restaurant manager, hotel supervisor, front office manager, catering manager, or hospitality operations coordinator.
| Module 1: Introduction to Hospitality Management | |||
| Introduction to Hospitality Management | 00:21:00 | ||
| Module 2: An Overview of Hotel Industry | |||
| An Overview of Hotel Industry | 00:15:00 | ||
| Module 3: Restaurant Industry | |||
| Restaurant Industry | 00:32:00 | ||
| Module 4: Restaurant Leadership and Management | |||
| Restaurant Leadership and Management | 00:22:00 | ||
| Module 5: The Process of Selection and Recruitment in the Hospitality Industry | |||
| The Process of Selection and Recruitment in the Hospitality Industry | 00:18:00 | ||
| Module 6: The Process of Development and Training in the Hospitality Industry | |||
| The Process of Development and Training in the Hospitality Industry | 00:21:00 | ||
| Module 7: Management of Front Office Operations | |||
| Management of Front Office Operations | 00:16:00 | ||
| Module 8: Management of Food and Beverage Operations | |||
| Management of Food and Beverage Operations | 00:17:00 | ||
| Module 9: Food Safety – An Introduction | |||
| Food Safety – An Introduction | 00:26:00 | ||
| Module 10: Supervision of Food Safety | |||
| Supervision of Food Safety | 00:34:00 | ||
| Module 11: Food Safety Legislation | |||
| Food Safety Legislation | 00:31:00 | ||
| Module 12: Food Safety Management System | |||
| Food Safety Management System | 00:41:00 | ||
| Module 13: Food Safety Management Tools | |||
| Food Safety Management Tools | 00:27:00 | ||
| Module 14: Contamination Hazards | |||
| Contamination Hazards | 00:26:00 | ||
| Module 15: Controlling Contamination | |||
| Controlling Contamination | 00:36:00 | ||
| Module 16: Food Poisoning (Bacterial) and Food-Borne Illness | |||
| Food Poisoning (Bacterial) and Food-Borne Illness | 00:29:00 | ||
| Module 17: Food Poisoning (Non-Bacterial) | |||
| Food Poisoning (Non-Bacterial) | 00:29:00 | ||
| Module 18: Personal Hygiene | |||
| Personal Hygiene | 00:27:00 | ||
| Module 19: Food Premises and Equipment: The Design and Construction | |||
| Food Premises and Equipment: The Design and Construction | 00:30:00 | ||
| Module 20: Pest Management | |||
| Pest Management | 00:27:00 | ||
| Module 21: Food Safety Training for the Staff | |||
| Food Safety Training for the Staff | 00:15:00 | ||
| Assignment | |||
| Assignment – Hospitality & Restaurant Management | 3 weeks, 4 days | ||
| Order Your Certificate | |||
| Order Your Certificate QLS | 00:00:00 | ||
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