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London School of Business and Finance Sceptre Court, 40 Tower Hill, London, EC3N 4DX, United Kingdom

HND Hospitality Management – Course Structure

The course consists of 22 units with 15 mandatory units and 7 optional mandatory units. These required units cover essential topics including finance, Front office procedures, food and beverage service.

Emphasis is placed encouraging you to progress to becoming an exceptional professional in the industry. You will gain practical management skills vital to understanding and applying key hospitality business principles.

  • Minimum age, 18+ years old
  • Full secondary education. NQF 3 for example A levels OR AS levels (no less than grade D)
  • English proficiency: PTE 51 (Minimum: Listening 51, Reading 51, Speaking 51, Writing 51) or equivalent, IELTS 5.5 (Minimum: Listening 5.5, Reading 5.5, Speaking 5.5, Writing 5.5)* or equivalent, TOEFL 87 (Minimum: Reading 22, Writing 21, Listening 21, Speaking 23) or equivalent
  • Full Personal Statement – explaining how you would benefit from the course
  • Mature students (over 21) are accepted, subject to professional references

*Don’t have the IELTS required? Get the IELTS preparation you need with The Language Gallery.

Next Intakes

  • September 2015
  • January 2016


  • 2 years, full-time (22 units)

Campus Available

  • London
  • Birmingham
  • Manchester

Accredited by

  • SQA


Click here for the latest fees.

Click here for the Bursaries and Scholarships.


To apply for this programme or for further information call us on: + 44 (0) 203 005 6202. or email us at:

Programme Structure

The course is structured to examine the economic, social, political and environmental aspects of Hospitality Management. During the course, you will gain the practical and management skills vital to understanding key business principles.



  • Hospitality Industry
  • Hospitality Supervision
  • Hospitality: Financial and Control Systems
  • Food Hygiene Intermediate
  • Food and Beverage Service
  • Hospitality Management Accounting
  • Management of Food and Beverage Operations
  • Accommodation Management
  • Managing Hospitality Organisations 1
  • Managing Hospitality Organisations 2
  • Managing Financial Resources in Hospitality
  • Food Production Processes
  • Accommodation Servicing
  • Hospitality Front Office Procedures  1
  • Graded Unit 2


In addition to mandatory units*, you are also required to undertake the following centre selected units to enhance your academic and hospitality industry related skills:

  • Human Resource Management Practice
  • Work Experience
  • Hospitality Front Office Procedures 2
  • Marketing Planning in Travel and Tourism
  • Personal Development Planning
  • Licensed Premises Operation
  • Graded Unit: 1

*Non-Core units are subject to change.

Course Structure

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