Unit 1 Understanding the Tourism and Hospitality Industry with Work.docx

Unit 1: Understanding the Tourism and Hospitality Industry
with Work Placement
Introduction
To be assessed on this unit you need to undertake and
SUBMIT
a 2,000 word assignment, clearly following relevant
instructions
on content, word count and referencing procedures.
The assignment is designed to cover the learning outcomes of
the unit and help you obtain a clear understanding of the subject
area via the research, reading and relevant work experience (if
APPLICABLE
) undertaken during your studies.
You may already be working in the industry and studying
OTHM on a part-time basis or perhaps an individual who wishes
to
ENTER
the industry or
upgrade
skills through study and work placement.
Some Issues to Consider
Historically, Great Britain played a major role in developing the
tourism infrastructure used today, starting with the first tour
operator and leading to the development of railway networks
and travel by ocean liner – enabling visitors to travel both
nationally and internationally.
Modern tourism is a major source of
FOREX
to many developing economies and is often the main industry
in an economy. An increase in disposable
income
and the growth of mass air, coach and rail travel has also had a
major impact (sometimes negative as well as positive) on a
region or economy.
Tourism and hospitality is the world’s largest

EMPLOYER
and an understanding of the industry will enable you to
progress further with the other specialist areas of the
diploma
.
Researching the Tourism and Hospitality
The assignment has been designed to encourage you to research
the industry, considering the main factors driving the
development and demand within the industry. Your assignment
should also allow you to gain a clear understanding of the
supply chain within the tourism and hospitality industry.
You are required to choose a number of case examples that
include
TRAVEL AGENTS
/ tour operators,
carriers
, accommodation and relevant ancillary services. Examples may
include major industry players of SMEs that you are familiar
with.
2 18 /02/2014
Part I: Assignment Brief
100% of Unit Grade (2,000 words) – Learning Outcomes 1, 2, 3
and 4
Brief:
Your assignment structure and case examples will be
CONFIRMED
by your course tutor via a series of five meetings. Your tutor
will be expected to
complete
the ‘tracking sheet’ which also needs to be signed by you –
prior to the submission of your assignment.
In order to attempt the assignment you should be studying the
topics linked to the learning outcomes and assessment criteria
of unit 1: ‘Understanding the Tourism and Hospitality Industry’
as well as undertaking primary research – within and also out of

the workplace.
.............................................
SUBMISSION
FORM
(AMG00)
Student to
Complete
For Office Use Only
reviewed by the examiner to check
Marks are only allocated for the assignment/report and not
given for an appendix
3 18 /02/2014
Part I Assignment Topics Word Count
Mark Allocation
Marker % and Comments
Verifier % and Comments
1.
Confirm
your understanding of how the modern tourism and hospitality
industry developed, describing the roles of the main
stakeholders
and their interrelationships
Range: 180 – 220
Actual:
10%
2. Undertake an industry audit using the PEST model to
confirm
the impact of these variables on
demand
within the industry and how these affect
BUSINESS PLANNING

.
Detail
relevant examples of how
stakeholders
may address a particular problem (caused by changing external
PEST factors)
Range: 450 – 550
Actual:
25%
3. Explain, with examples, the major factors impacting on
tourist demand. Choosing a suitable business in the tourism
and/or hospitality sector, explain the impact of seasonal or
variable demand for their services
Range: 450 – 550
Actual:
25%
4. Clearly describe and explain the roles of travel
AGENTS
and tour operators and their relationship with other
intermediaries in the supply chain
Range: 360 – 440
Actual:
20%
5. Describe, with examples, the roles of national, regional and
local tourist organisations, reviewing their impact and
usefulness to the industry and other stakeholders
Range: 360 – 440
Actual:
20%
For student
completion
: Total marks awarded: Total: _____ % Total: _____ %
Name of student: ______________________________________
OTHM student number:
______________________________________

Signature: _____________________________
Date: _________________________________
Name of marker: ______________
Signature: ______________
Date: ______________
Name of verifier: ______________
Signature: ______________
Date: ______________
4 18 /02/2014
Part II: Report from OTHM Delivery Centre Supervising Tutor
Briefing to the OTHM Tutor:
As part of your responsibility to both the student and OTHM
you should have already covered the suggested syllabus on
Understanding the Tourism and Hospitality Industry with Work
Placement, using OTHM tutor resource materials,
SUPPLEMENTED
with additional information relevant to the subject area.
The student may be new to the tourism and hospitality sector, or
already be in
employment
within the industry.
OTHM have designed an additional tracking sheet for
assignments and projects recommended to be undertaken by
students, which requires the input of the tutor during the writing
of the assignment/report. This allows Tutors to monitor the
student’s progress, attitude, time management and progress
during the work placement and studies at the OTHM delivery
centre
Unit 2: Understanding Communication and
CUSTOMER CARE
in the Tourism and Hospitality Industry with Work Placement
Introduction
To be assessed on this unit you need to undertake and submit a
2,000 word assignment, clearly following relevant

INSTRUCTIONS
APPLICABLE
to enter the industry or upgrade skills through study and work
placement.
The tourism and hospitality sector is still and will always be
dependent on good service quality at the point of delivery or
contact with customers and other relevant industry stakeholders.
Some individuals have a natural ability to communicate, while
others need training, encouragement and support to reach the
required standards of
EMPLOYERS
and customers.
A combination of product knowledge and the understanding of
buyer expectations and behaviour go a long way to help deliver
high quality
CUSTOMER CARE
. You are expected to understand and perhaps demonstrate the
working of the promotional mix in relation to your chosen
organisation and/or department.
Importance of your Assignment
Communication and customer care give you the opportunity to
write about practical real life situations that have occurred and
solutions offered and implemented to maintain and improve
SERVQUAL.
You should also be able to forward real examples of the
workings of the promotional mix within your chosen
organisation or workplace.

2 18 /02/2014
and 4
Brief:
CONFIRMED
will be expected to complete the ‘tracking sheet’ which also
needs to be signed by you – prior to the submission of your
assignment.
of unit 2: ‘Understanding Communication and Customer Care in
the Tourism and Hospitality Industry’ as well as undertaking
primary research – within and also out of the workplace.
.............................................
appendices, e.g. statistics, models)
reviewed by the examiner to
CHECK
assignment/report and not given for an appendix
3 18 /02/2014
SUBMISSION FORM (AMG00)
Student to
COMPLETE
For Office Use Only
Part I Assignment Topics Word Count Mark Allocation
1. Using a suitable model, explain the importance of consumer
buyer behaviour in relation to the tourism and hospitality

industry
Range: 225 – 275 Actual:
10%
2. Show your understanding of the DMU and DMP when
customers (individuals as well as organisations) make a
BUYING
decision. Also suggest any differences between consumer and
business buyer behaviour.
10%
3. Briefly describe the promotional mix and give clear practical
examples of different promotion techniques
25%
4. Use an organisation you are familiar with to explain the
WORKINGS
and usefulness of the DAGMAR and AIDA models in relation
to marketing communication and the delivery of SERVQUAL
10%
5. Explain what you understand by SERVQUAL, giving TWO
practical examples of resolving customer service issues. Also
suggest common areas of customer complaint or frustration
when receiving the service and clear proposals to improve
CUSTOMER CARE
both immediately and in the future
15%
6. Explain appropriate verbal and non-verbal communications
with people both inside and outside the organisation. Suggest
any barriers to effective communication and give two examples
of how these barriers can be overcome
10%
7. Produce a 200 word press release of a new service or
OFFER

being made by your organisation to the public. Explain the
target group and media used to communicate the release
10%
8. Using a practical example or situation, produce a 100 word
letter of response to a customer complaint that they received a
poor service in relation to your organisation
10%
For student completion: Total marks awarded: Total: _____ %
Total: _____ %
Name of student: ______________________________________
______________________________________
Signature: _____________________________
Date: _________________________________
Name of marker: ____________
Signature: ____________
Date: ____________
Name of verifier: ____________
Signature: ____________
Date: ____________
4 18 /02/2014
Understanding Communication and
CUSTOMER CARE
in the Tourism and Hospitality Industry with Work Placement,
using OTHM tutor resource materials, supplemented with
additional information relevant to the subject area.
already be in

EMPLOYMENT
student’s progress, attitude, time management and progr
Unit 3: Understanding
ACCOUNTING
& Finance in the Tourism and Hospitality Industry with Work
Placement
Introduction
To be assessed on this unit you need to undertake and submit a
2,000 word assignment, clearly following relevant
INSTRUCTIONS
APPLICABLE
to
ENTER
the industry or upgrade skills through study and work
placement.
ACCOUNTING
and finance is an integral part of any business operation.
Because the tourism and hospitality sector is so large,
businesses within it will have many different sources of income
and it is important that these are managed effectively. You may
be an
ACCOUNTANT

working for a private company, independent organisation or
public tourist board – and each of these ownership models
brings with it different accounting practices.
Without proper management of working capital or the right
budgets in place, a business will suffer both in the long-term
and short-term. IT developments in recent years have brought
great changes in the amount of information available to
ACCOUNTANTS
and also on manipulating that data into useful reports. It is
important to understand how these developments have impacted
the tourism and hospitality industry.
2 18 /02/2014
and 4
Brief:
CONFIRMED
will be expected to
COMPLETE
the ‘tracking sheet’ which also needs to be signed by you –
prior to the submission of your assignment.
of unit 3: ‘Understanding Accounting & Finance in the Tourism
and Hospitality Industry’ as well as undertaking primary
research – within and also out of the workplace.
.............................................
Student to Complete
For Office Use Only
Part I Assignment Topics Word Count Mark Allocation

will be
3 18 /02/2014
1. Explain the difference between the private and public sectors
in terms of ownership and objectives. Outline the difference
between a sole
TRADER
, a partnership and a limited company and give examples of
sectors in the tourism and hospitality industry that are
particularly suited to each type of organisation
Range: 180 – 220
Actual:
10%
2. Describe the types of
SOURCES OF FINANCE
available to a business and the ways a business can raise
capital. Explain how an organisation should manage its working
capital and the implications of failing to do so effectively,
supporting your answer with an example of a cash budget
Range: 270 – 330
Actual:
15%
3. Describe the documents involved in recording different types
of cash receipts and cash payments. Explain the calculation and
ACCOUNTING
treatment for VAT on purchases and sales. Show how a bank
reconciliation is prepared and state its purpose. Outline the way
that the double entry bookkeeping system works and explain the
role of a trial balance. Explain how financial software can
support tourism and hospitality organisations’
ACCOUNTING

functions
Range: 360 – 440
Actual:
20%
4. Show how a Statement of Comprehensive Income (trading
and profit and loss
ACCOUNT
) and a Statement of Financial Position (balance sheet) are
prepared from a trial balance. Explain how accounting policies
and principles can affect these statements and discuss
developments in accounting policies over recent years
Range: 360 – 440
Actual:
20%
5. Explain the reasons for budgetary control and the processes
involved. Explain the difference between financial and
management accounting
Range: 360 – 440
Actual:
20%
6. Discuss how changes in IT have brought customers within the
tourism and hospitality environment a wider range of
information and reservation possibilities. Include in your
answer how direct access via
THE INTERNET
has impacted on service providers
Range: 360 – 440
Actual:
15%
For student
COMPLETION
Name of student: ______________________________________
OTHM student number:__________________
Signature: _____________________________

Date: _________________________________
Signature: ____________
Date: ____________
Name of verifier: ____________
Signature: ____________
Date: ____________
4 18 /02/2014
Understanding
ACCOUNTING
and Finance in the Tourism and Hospitality Industry with Work
Placement, using OTHM tutor resource materials, supplemented
already be in
EMPLOYMENT
student’s
PROGRESS
, attitude, time management and progress during the
Unit 4: Understanding the Tourism and Hospitality Business
with Work Placement
Introduction
To be assessed on this unit you need to undertake a two part
written submission, clearly following

INSTRUCTIONS
The assignments are designed to cover the learning outcomes of
area via research, reading and relevant work experience during
your studies.
Choosing a Topic / Organisation
The assignment has been designed to allow you to choose an
organisation within the tourism and hospitality industry and not
be restricted to any one specific area. You may be interested in
travel, tourism and/or hospitality, so the range of organisations
may vary from tourism boards, tour operators,
TRAVEL AGENTS
, transport (including air, sea, road and rail) to hoteliers,
restaurateurs, conference centres, event management
organisations or other businesses (large or small) related to
tourism and hospitality.
2
Level 4 Unit 4: Understanding the Tourism and Hospitality
Business with Work Placement The Organisation for Tourism
and Hospitality Management
18/02/2013
75% of Unit Grade (2,000 words) – Learning Outcomes 1, 2, 3,
4 and 5
Brief:
Choosing a suitable organisation that operates in the tourism
and hospitality sector, prepare and submit a two part written
report to
CONFIRM YOUR
understanding of the tourism and Hospitality business that
includes the following:
.............................................
count for

CHECK
3
Business with
WORK
Placement The Organisation for Tourism and Hospitality
Management
18/02/2013
Student to
COMPLETE
For Office Use Only
Mark Allocation
1. Taking an organisation of your choice, write a brief outline
of the legal structure, history and background of the
organisation and the services it provides in the sector
Range: 180 – 220
Actual:
10%
2. Clearly explain, with examples, the differences between
public, private and third sector organisations in the tourism and
hospitality sector. Describe the culture, expectations and social
responsibility of the organisation of your work placement or
current
EMPLOYMENT
Range: 270 – 330

Actual:
15%
3. Using the organisation’s mission statement (if it exists),
describe the strategic direction the organisation is following and
any recommendations to continue or change the strategic
direction. Give examples of the organisation’s short, medium
and long-
TERM
aims and objectives
Range: 540 – 660
Actual:
30%
4. Give clear examples of primary and secondary data used by
the organisation, explaining the importance of quality data
collection and usage by the organisation
Range: 270 – 330
Actual:
15%
5. Using SWOT and PESTLE analysis models, firstly explain
their usefulness in
AUDITING
and planning and then use the models to outline the
organisation’s situation in the current Micro and Macro
environments
Range: 540 – 660
Actual:
30%
For student
COMPLETION
Name of student: ______________________________________
______________________________________
Signature: _____________________________
Date: _________________________________

Signature: ______________
Date: ______________
Signature: ______________
Date: ______________
4
Business with
WORK
Management
18/02/2013
Part II: Essay Brief
4 and 5
Prepare a 1,000 word essay reflecting on the
WORK
placement, including your
WORK
responsibilities and practical experience gained during your
placement(s). In addition, written feedback is required from the
host organisation and your OTHM Delivery Centre supervising
tutor.
As with Part I, students must make reference to appropriate
theory and models and use Harvard referencing throughout.
.............................................
5
18/02/2013
Part II Section A: Student Essay (70% of Part II marks)

Student to
COMPLETE
For Office Use Only
Part II Assignment Topics Word Count
Mark Allocation
1. Briefly
CONFIRM
the name of the organisation, location and initial duties
undertaken when joining
Range: 90 – 110
Actual:
10%
2.
CONFIRM
areas of on-the-job training, including any job shadowing and
early responsibility and opportunities to examine the tourism
and hospitality business during your placement
Range: 180 – 220
Actual:
20%
3.
CONFIRM
events and operational areas that you were involved in, and
also your thoughts on the organisation achieving their short,
medium and long-term objectives
Range: 180 – 220
Actual:
20%
4. Comment on your use and understanding of both primary and
secondary data, and how the information assisted you and the
organisation to deliver a more professional and focused service
in a competitive business environment
Range: 270 – 330

Actual:
30%
5. Critically assess your performance and progress as a student
during the work placement or as an employee in your current
role being performed
Range: 180 – 220
Actual:
20%
For student
COMPLETION
Name of student: ______________________________________
______________________________________
Signature: _____________________________
Date: _________________________________
Signature: ______________
Date: ______________
Signature: ______________
Date: ______________
6
18/02/2013
Part II Section B: Report from
EMPLOYER
(15% of Part II marks)
Briefing to
EMPLOYER
organisation:
We thank you in advance for your cooperation in

OFFERING
an OTHM student a work experience/placement opportunity.
Alternatively, the student may already be a member of your
existing staff in the process of qualifying with OTHM.
The summary sheet below is designed to assist you with your
feedback report which should be approximately 300 words:
7
Business with
WORK
Management
18/02/2013
OTHM Work Placement Organisation Report Sheet (ARE00)
(We recommend that the student completes Part I of this form
and forwards it to their
EMPLOYER
to complete Part II and Part III)
Part I
1. Name of organisation:
...............................................................................................
........
2.
ADDRESS
:
...............................................................................................
..............................
3. Website:
...............................................................................................
.............................
4. Name of key contact/report writer:
..................................................................................
5. Email
ADDRESS

:
...............................................................................................
....................
6. Mobile number:
...............................................................................................
.................
7. Name of OTHM student:
...............................................................................................
....
8. OTHM student number:
...............................................................................................
.....
9. Date student/employee commenced work:
.....................................................................
10.
JOB TITLE
of student/employee:
..........................................................................................
8
18/02/2013
Part II
1. Areas of allocated responsibility and work experience of
student/employee (50 to 100 words)
2. Performance of candidate (150 to 200 words), including: a.
Time management b. The quality of performance during tasks c.
Suggested areas for improvement and/or additional
responsibility
3. Working hours and shift patterns (50 words)
4. Any other comments including any
FUTURE
opportunities with your organisation (maximum 100 words)

Part III
Signature of representative of work placement organisation:
.................................... Date: ...../...../.....
9
18/02/2013
Part II Section C: Report from OTHM Delivery Centre
Supervising Tutor (15% of Part II marks)
Understanding the Tourism and Hospitality Business with Work
Placement, using OTHM tutor resource materials, supplemented
already be in
EMPLOYMENT
during the work placement and studies at the OTHM delivery
centre.
Unit 5: Academic and
EMPLOYABILITY
Skills with Work Placement
Introduction
The academic and employability unit is designed to clearly
assist the learner with using and enhancing skills covered in the

classroom through
APPLICATION
and experience in the workplace.
To be assessed on this unit you need to undertake a work-based
assignment in report format, clearly following
INSTRUCTIONS
your studies.
You will require the cooperation of your work placement
organisation and your OTHM delivery centre course tutor to
complete Part II.
TRAVEL AGENTS
2 1 8/02/2014
4 and 5
Brief:
and hospitality sector, prepare and
SUBMIT
a work-based reflective report covering the areas listed below.
The content and weighting of information and format of

assessment has already been set by OTHM.
.............................................
3 1 8/02/2014
Student to
COMPLETE
For Office Use Only
Mark Allocation
1. Taking an organisation of your choice, write a brief
description of the organisation and the role and responsibilities
you have been allocated during your work placement (or your
current
EMPLOYMENT
contract with the organisation)
Range: 360 – 440
Actual:
20%
2. Explain the relevance of individuals having different
‘learning styles’ in relation to working alone or as part of a
team when delivering a service. Include clear examples of time
management and CPD training
ESSENTIAL
to effective team or individual work
Range: 540 – 660
Actual:

30%
3. Give working examples of relevant data sources, methods of
collection or
ACCESS
and how the information is presented and used to enhance your
service delivery
Range: 540 – 660
Actual:
30%
4. Explain the different methods of presenting information and
how recipients
CONFIRM
their understanding of the data which then can be critically
interpreted and effectively used
Range: 360 – 440
Actual:
20%
For student
COMPLETION
Name of student: ______________________________________
______________________________________
Signature: _____________________________
Date: _________________________________
Signature: ______________
Date: ______________
Signature: ______________
Date: ______________
4 1 8/02/2014
Part II: Workplace Appraisal
25% of Unit Grade

Part II Section A: Workplace Appraisal (10% of overall marks)
Briefing to
EMPLOYER
organisation:
OFFERING
EMPLOYER
5 1 8/02/2014
Part I
........................................................................................ .......
........
2.
ADDRESS
:
...............................................................................................
..............................
3. Website:
..................................................................................... ..........
.............................
..................................................................................
5. Email address:
...............................................................................................

....................
6. Mobile number:
...............................................................................................
.................
...............................................................................................
....
...............................................................................................
.....
.....................................................................
10.
JOB TITLE
..........................................................................................
6 1 8/02/2014
Part II
responsibility
FUTURE
Part III
.................................... Date: ...../...../.....
7 1 8/02/2014

Part II Section B: Report from OTHM Delivery Centre
Supervising Tutor (15% of overall marks)
Academic and
EMPLOYABILITY
Skills with Work Placement, using OTHM tutor resource
materials, supplemented with additional information relevant to
the subject area.
already be in
EMPLOYMENT
during the
Unit 6: Understanding Events Management in Tourism and
Hospitality with Work Placement
Introduction
To be assessed on this unit you need to undertake a two part
written submission, clearly following
INSTRUCTIONS
The assignments are designed to cover the learning outcomes of
your studies.
You will require the cooperation of your work placement
organisation and your OTHM delivery centre course tutor to
COMPLETE

Part II.
TRAVEL AGENTS
Events Management
Events can vary from conferences, weddings, receptions,
seminars and sports tournaments to concerts, cultural
ACTIVITIES
, carnivals and exhibitions – to name just a few.
2 18/02/2014
75% of Unit Grade (2,500 words) – Learning Outcomes 1, 2,
and 5
Brief:
and hospitality sector, prepare and submit a two part written
assignment that includes a diary to
CONFIRM YOUR
understanding of a successful delivery process for events in the
tourism and hospitality workplace, which includes the
following:
.............................................
appendices, e.g. statistics, models
CHECK

3 18/02/2014
Student to
COMPLETE
For Office Use Only
Mark Allocation
1. Taking an organisation of your choice, write a brief
description of the organisation and brand and the event
management services
OFFERED
to particular segments in the marketplace
Range: 225 – 275
Actual:
10%
2. Taking an event of your choice, explain the marketing and
promotion of the event, the USPs the organisation
OFFERS
and the customer group targeted
Range: 450 – 550
Actual:
20%
3. Give clear examples of time management during the planning
and delivery of the event
Range: 450 – 550
Actual:
20%
4. Discuss the importance of venue
SELECTION
and location when organising the event

Range: 225 – 275
Actual:
10%
5. Outline the procedures used for site clearance, staff
debriefing and post-event client contact
Range: 450 – 550
Actual:
20%
6. Clarify the
FINANCIAL
and marketing importance of successful event management to
the organisation, and also any perceived legacy after the event
delivery
Range: 450 – 550
Actual:
20%
For student
COMPLETION
Name of student: ______________________________________
______________________________________
Signature: _____________________________
Date: _________________________________
Signature: ______________
Date: ______________
Signature: ______________
Date: ______________
4 18/02/2014
Part II: Diary Brief
25% of Unit Grade (1,000 words) – Learning Outcomes 3 and 4

Prepare a 1,000 word essay reflecting on the
WORK
placement, including your work responsibilities and practical
experience gained during your placement(s). In addition, written
feedback is required from the host organisation and your OTHM
Delivery Centre supervising tutor.
As with Part I, students must make reference to appropriate
theory and models and use Harvard referencing throughout.
OTHM examiners will review your diary entries and aim to
CONFIRM YOUR
coverage of the topic areas required. Marks will be allocated in
relation to your weighting of information in your diary.
.............................................
5 18/02/2014
Part II Section A: Student Diary (70% of Part II marks)
SUBMISSION FORM (AMG00) Student to
COMPLETE
For Office Use Only
Part II Assignment Topics Word Count
Mark Allocation
1. Briefly
CONFIRM
the name of the organisation, location and initial duties
undertaken when joining
Range: 90 – 110
Actual:
10%
2. Outline the training and team
SELECTION
strategies used by your organisation to ensure an efficient and
professional delivery of the event
Range: 180 – 220
Actual:

20%
3. Include
DETAILS
of your involvement in organising your selected event and
outline the legal and health & safety issues that need to be met
when organising the event
Range: 90 – 110
Actual:
10%
4. Also include your areas of responsibility and possible input
during the promotion, planning, delivery and post-event
ACTIVITIES LINKED
to the event
Range: 180 – 220
Actual:
20%
5.
CONFIRM
any contingency plans, highlighting at least three things that
could go wrong before, during or after the event
Range: 90 – 110
Actual:
10%
6. Clarify the factors to be considered when pricing and
budgeting an event for a successful yet profitable outcome and
any techniques used to track
INCOME
and expenditure related to the event
Range: 180 – 220
Actual:
20%
7. Critically assess your performance and progress as a student
during the work placement, or as an employee in relation to
your current role being performed and your involvement in the
event
Range: 90 – 110

Actual:
10%
For student
COMPLETION
Name of student: ______________________________________
______________________________________
Signature: _____________________________
Date: _________________________________
Signature: ____________
Date: ____________
Name of verifier: ____________ __
Signature: ____________
Date: ____________
6 18/02/2014
Part II Section B: Report from
EMPLOYER
(15% of Part II marks)
Briefing to
EMPLOYER
organisation:
OFFERING
7 18/02/2014

EMPLOYER
Part I
...............................................................................................
........
2. Address:
...............................................................................................
..............................
3. Website:
...............................................................................................
.............................
..................................................................................
5. Email address:
...............................................................................................
....................
6. Mobile number:
...............................................................................................
.................
...............................................................................................
....
...............................................................................................
.....
.....................................................................
10.
JOB TITLE
..........................................................................................
Part II

8 18/02/2014
responsibility
FUTURE
Part III
.................................... Date: ...../...../.....
9 18/02/2014
Part II Section C: Report from OTHM Delivery Centre
Supervising Tutor (15% of Part II marks)
Understanding Events Management in Tourism and Hospitality
with
WORK
Placement, using OTHM tutor resource materials,
supplemented with additional information relevant to the
subject area.
already be in
EMPLOYMENT

student’s
PROGRESS
, attitude, time management and progress during the work
placement and studies at the OTHM delivery centre.

Unit 1 Understanding the Tourism and Hospitality Industry with Work.docx

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Unit 1 Understanding the Tourism and Hospitality Industry with Work.docx