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A course for absolute beginners

Pre-Intermediate Level Course 2

English Upper Intermediate Level course

Strategic Quality and Systems Management

Research Methods for Strategic Managers

Project Development and Implementation for Strategic Managers

Strategic Change Management - This is a Level 7 postgraduate course.

Aim: The unit aim is to provide learners with an understanding of where and how to access sources of finance for a business, and the skills to use financial information for decision making.


Aim: The aim of this unit is to give learners an understanding of individual and group behaviour in organisations and to examine current theories and their application in managing behaviour in the workplace.

Aim: This unit aims to provide learners with understanding and skills relating to the fundamental concepts and principles that underpin the marketing process.
Unit Aim: The aim of this unit is to provide learners with an understanding of different organisations, the influence of stakeholders and the relationship between businesses and the local, national and global environments.

Unit Aim: This unit enables learners to gain understanding of the focuses of the business, gain skills to develop plans, and evaluate and develop management and staff skills.

Unit Aim: This unit enables learners to gain understanding of the travel and tourism sector, the influence of government, the effects of supply and demand, and the impacts of tourism.

Unit Aim: This unit enables learners to gain understanding of the tour operators industry, the stages involved in creating holidays, brochures and methods of distribution used to sell holidays, and strategic decision making

Unit Aim: The aim of this unit is to enable learners to gain understanding of the role of the hospitality  industry, the impact of integration, and gain skills to plan hospitality businesses.

Aim: This unit will enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.

Aim: This unit enables learners to gain understanding of customer service policies and the purpose of

promoting a customer-focused culture and to gain skills to provide customer service.

Unit Aim: This unit will enable learners to develop practical understanding of the accounting techniques

used to control costs and profits, and to support managers in making effective short-term decisions.

This unit provides the learner with an understanding of how to review current organisational management strategies and the skills to develop a strategy plan in an organisational context.

Unit aim: This unit provides the learner with an understanding of the links between strategic management, leadership and organisational direction, and the skills to be able to apply this understanding.

Unit aim: This unit provides the learner with the understanding and skills to support active engagement in the process of strategic change management.

Unit aim: This unit provides the learner with an understanding of the methods and techniques used and required when carrying out formal research. The unit addresses a variety of research methodologies and offers the learner the opportunity to develop research skills.

Unit aim: This unit provides learners with an opportunity to develop their project management and research skills by developing a project where they plan and implement a new product, service or process. 

This unit aims to help learners develop the knowledge and skills necessary to lead and manage a restaurant workforce. Learners will understand the leadership and motivation of a restaurant and catering workforce and be able to manage equality and cultural diversity within a restaurant and
workforce itself.

Unit Aims: Help learners develop research project proposals in a catering or restaurant context.  Learners will be able to formulate the research topic; choose a research approach and strategy; plan a restaurant-related research project and present a research proposal for a restaurant-related project

Unit aims: Help learners manage projects in restaurants and catering operations. Learners will be able to develop a specification for a restaurant-related project; develop and implement a project plan, evaluate and present the outcomes of a restaurant-related project

Unit Aim: Learners will be able to contribute to the strategic marketing of a restaurant that creates competitive advantage and long-term sustainable growth for the business. Learners will understand the concepts of marketing in a restaurant or catering context and the principles of new product or service development and be able to analyse the impact of the internal and external environment on the success of a restaurant; develop a strategic marketing plan for a restaurant and an evaluation plan of marketing activities

Unit aims: Provide learners with the knowledge and skills required to manage human resources within a restaurant.  Learners will understand the recruitment, selection and performance management of staff within a restaurant and develop the skills to be able to assess the human resources (HR) issues and policy within a restaurant context and plan the use of human resources.

Unit aims: Provide students with all the necessary knowledge and skills required to develop, interpret and analyse financial statements of a business organization, and use different tools and techniques for financial planning, price determination and decision making in hospitality and tourism industry


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Picture of Vincent K
Your Journey Starts Here
by Vincent K - Friday, 3 October 2014, 12:10 PM
 

Your Journey Starts Here