3 units of interactive presentations: Ancient & Medieval Travel; Renaissance & Modern Travel; Travel in the USA. This module includes learning outcomes and lesson summary units.

3 units of interactive presentations: Modes of Travel; History of Accommodation; Time, Money and Motivation. This module includes learning outcomes and lesson summary units.

3 units of interactive presentations: Tourist or Traveller?; Careers in Tourism (Part 1); Careers in Tourism (Part 2). This module includes learning outcomes and lesson summary units.

3 units of interactive presentations: Tourist Attractions; Tourist Amenities; Transport Systems. This module includes learning outcomes and lesson summary units.

This assessment will test your knowledge of the following modules from the Diploma in Tourism and Hospitality Management course: History of Travel; Factors Influencing Travel; Careers and Tourism; Amenities and Transport. You can repeat this assessment in order to pass it.

3 units of interactive presentations: Reasons for Travel; Travel for Pleasure; Business Travel. This module includes learning outcomes and lesson summary units.

3 units of interactive presentations: Sun Holidays; Marketing Tourism; City & Country. This module includes learning outcomes and lesson summary units.

2 units of interactive presentations: Target Audience; Advertising Methods. This module includes learning outcomes and lesson summary units.

3 units of interactive presentations: Determining Objectives; Attracting Attention; Promoting Loyalty. This module includes learning outcomes and lesson summary units.

3 units of interactive presentations: Tour Packages; Retail Travel Agencies; Online Travel Services. This module includes learning outcomes and lesson summary units.

This assessment will test your knowledge of the following modules from the Diploma in Tourism and Hospitality Management course: Types of Travel; Travel Destinations; Advertising Tourism; Promotional Campaigns; The Tourist Industry. You can repeat this assessment in order to pass it.

In this module, you will be given an insight into the characteristics of the hospitality industry. You will explore various topics such as key terms associated with hospitality to career prospects within the hospitality industry.

This module focuses on accommodation and various types of rooms within the hospitality industry. You will learn how the rooms are rated and the different types of bed.

In this module, you will learn all you need to know about hotel management, from the organization structure of a hotel to the functions of different hotel departments.

This module provides useful information on the hotel front office. You will learn about the day-to-day operations of the front of house and the four steps of the guest cycle.

This module teaches you about the housekeeping department and the various characteristics of this area. You will learn about different roles and the duties of key positions in this department as well as the room status codes.

This assessment will test your knowledge of the following modules from the Diploma in Tourism and Hospitality Management course: Characteristics of the Hospitality Industry; Introduction to the Accommodation Sector; Introduction to Hotel Management; Hotel Front Office Operations; Hotel Housekeeping Department. You can repeat this assessment in order to pass it.

This module focuses on the food and beverage sector in a hotel. You will become knowledgeable on the different functions of the food and beverage departments as well as the key restaurant positions.

In this module, you will learn about various aspects of food and beverage services. You will learn about the five food groups and what is needed for a balanced diet. This module also teaches you about different menu types.

This module provides you with knowledge on a number of areas associated with restaurant planning. You will learn about the menu planning process as well as the steps involved in setting a table correctly.

This module teaches you the features of a well planned kitchen. You will learn about the different types of kitchen equipment and how to manage personal hygiene in the kitchen.

In this module, the main focus is on the observance of good hygiene codes and habits in relation to the food handling process, from initial food purchasing and storage through the preparation and cooking procedures to food service and finally disposal.

This module covers the main types of accidents in the food service sector, and the procedures and precautions that can be undertaken to minimize the effects. Fire safety and basic first aid procedures are also covered.

You must score 80% or more to pass this assessment.