Mathematics in hospitality principal learning Learners will find opportunities to work with mathematics as they investigate the hospitality sector, work in real industry environments and explore the business, finance and customer service aspects featured in the hospitality principal learning. Level 1 Learners investigate the scale and range of the UK hospitality industry: the categories of establishments and the range of services provided. As they carry out enquiries, learners have the chance to interpret statistical and graphical information (Level 1 unit 1). Learners carry out basic calculations for the menus they are constructing. They calculate costs and measures of ingredients. They plan timings for preparation and cooking. They work with metric and imperial weights and measures (Level 1 unit 4). Level 2 Level 2 explores the scale and range of the hospitality industry, including trends and changes (Level 2 unit 1) (Level 2 unit 6). Learners look at customer service using quantitative methods (Level 2 unit 2). Level 2 introduces the topic of business and finance. Learners develop an understanding of budgets by costing the dishes they prepare (Level 2 unit 7), using costing sheets and conducting break-even analyses. Through this they learn to appreciate the cost of commodities, gross profit, sales and net profit. Learners monitor expenditure and income, interpreting and constructing basic financial documents (Level 2 unit 5). Levels 1 and 2 at key stage 4 The mathematics required within levels 1 and 2 is to be found in the key stage 4 programme of study. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-1 -
Teaching implications for levels 1 and 2 The mathematics in levels 1 and 2 is likely to be within the scope of expertise of hospitality teachers. Learners are best supported if hospitality specialists and mathematics teachers teaching Diploma learners are able to meet frequently to plan learning opportunities together and develop a common terminology. Level 3 Learners interpret quantitative data in investigating social and economic trends in the industry (Level 3 unit 1). At level 3 they carry out customer service surveys and make recommendations for improvements, handling and interpreting quantitative data (Level 3 unit 3). Level 3 also provides opportunities for more extensive mathematics in business and finance. Learners use mathematics on controlling costs to ensure profitability (Level 3 unit 6). Learners develop their financial skills by planning a hospitalityrelated enterprise (Level 3 unit 7). They develop their understanding of how sales and marketing are structured (Level 3 unit 8). Through experience of running a kitchen, learners understanding of costing of dishes (balanced with meeting customer needs) must extend to considering profitability (Level 3 unit 9). Teaching implications for level 3 The mathematics at level 3 will be within the scope of expertise of hospitality and catering teachers, with the possible exception of the data handling elements. Curriculum planners may wish to deploy mathematics specialists to support the data handling elements. It is important that hospitality specialists and mathematics specialists teaching Diploma learners are able to meet frequently to plan learning opportunities together and to develop a common terminology. Information, advice and guidance supporting level 3 Learners intending to study the level 3 hospitality principal learning need to know that grade C GCSE mathematics is usually advisable as prior attainment. Learners thinking of taking business-related courses as further study beyond level 3 should be advised, as they choose their additional and specialist learning, that some universities look for breadth and experience including A level mathematics, but not A level business studies itself. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-2 -
Level 1 unit 1 Introducing the UK hospitality industry Areas: Be able to research, collate and interpret quantitative data on the hospitality industry. Mathematical knowledge and understanding: Interpreting numerical and statistical data; Understanding and handling numbers, fractions, decimals, ratio, proportion and simple percentages; Statistical diagrams: (comparative) bar, pie, and other charts, line graphs; Measures of central tendency (averages) and spread (range). Mathematical skills: Interpreting and evaluating; Communicating. Overlap with key stage 4: Number and algebra; Statistics. Supportive prior learning: Key stage 3 Number and algebra; Statistics. Level 1 unit 4 Preparing and serving food and beverages estimate the cost of a menu collect information regarding portion sizes for dishes research for preparation of healthy menus. percentages; Simple calculations; Estimating and checking; Measures (temperature, quantities in litres, grams, kilograms etc); Conversions. Mathematical skills: Analysing (calculating quantities of ingredients); Interpreting and evaluating (numerical data in guidance on healthy eating and balanced diets from the Food Standards Agency). Overlap with key stage 4: Number and algebra. Supportive prior learning: Key stage 3 Number and algebra. Level 2 unit 1 Exploring the UK hospitality industry Areas: Be able to research, collate and interpret quantitative data on the hospitality industry. Mathematical knowledge and understanding: Interpreting numerical and statistical data relating to industry trends; Understanding and handling numbers, fractions, decimals, ratio, proportion and simple percentages (eg as interest rates); Statistical diagrams: (comparative) bar, pie, and other charts, line graphs; Measures of central tendency (and spread). Mathematical skills: Analysing; Interpreting and evaluating (numerical and statistical data relating to industry trends eg identifying the possible impact on customer numbers and profits); Communicating. Overlap with key stage 4: Number and algebra; Statistics: the handling data cycle. Supportive prior learning: Key stage 3 Number; Statistics: the handling data cycle. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-3 -
Level 2 unit 6 Providing a hospitality service Areas: This could include understanding of trends in the sector as well as understanding statistics about sensible drinking limits. percentages; Statistical diagrams: (comparative) bar, pie, and other charts, line graphs; Measures of central tendency (and spread). Mathematical skills: Interpreting and evaluating (numerical and statistical data). Overlap with key stage 4: Number; Statistics. Supportive prior learning: Number and algebra; Statistics. Level 2 unit 2 Customer service in hospitality gather and evaluate quantitative customer service understand data on the level of sales. percentages (eg as interest rates); Statistical diagrams: (comparative) bar, pie, and other charts, line graphs; Measures of central tendency (and spread). Mathematical skills: Representing; Analysing (processing the data); Interpreting and evaluating; Communicating (presenting findings). Overlap with key stage 4: Number and algebra; Statistics: the handling data cycle. Supportive prior learning: Key stage 3 Number and algebra; Statistics: the handling data cycle. Level 2 unit 7 Food preparation and cooking calculate costs associated with menus plan timings associated with preparing and cooking food, as well as weighing and measuring it. percentages; Measures (temperature, quantities in litres, grams, kilograms etc), conversions. Mathematical skills: Analysing. Overlap with key stage 4: Number and algebra. Supportive prior learning: Key stage 3 Number and algebra. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-4 -
Level 2 unit 5 Dealing with costs and income in hospitality understand basic financial principles and terminology relevant to the sector understand the relationship between income, costs, volume, cash flow and profit. percentages (eg related to costs and selling prices, VAT, discounts, service charges, calculating break-even points etc); Measures of central tendency (and spread). Mathematical skills: Analysing (processing the data); Interpreting and evaluating; Communicating (presenting findings). Overlap with key stage 4: Number and algebra; Statistics: the handling data cycle. Not usually covered in key stage 4: Learners will not have break-even calculations. Supportive prior learning: Key stage 3 Number and algebra; Statistics: the handling data cycle. Level 3 unit 1 Investigating the hospitality industry research, collate and interpret quantitative data on the hospitality industry understand data on size, range and variety to be able to reflect critically on these identify and reach conclusions on trends in the sector. Mathematical knowledge and understanding: Ratio, proportion and simple percentages; Statistical comparisons, measures of central tendency, simple statistical charts including trend lines; Interpretation of numerical and statistical data relating to economic and social trends. Mathematical skills: Representing (selecting appropriate methods and mathematical information to identify the size and range of the hospitality industry); Analysing (carrying out calculations to make comparisons); Interpreting and evaluating (making sense of data including trends). Overlap with A level and other qualifications: AS use of mathematics; Advanced level Free Standing Mathematics Qualification (FSMQ) data analysis; GCSE mathematics; GCSE statistics; Intermediate level FSMQ data handling. Supportive prior learning: Key stage 4 Number and algebra; Statistics. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-5 -
Level 3 unit 3 Customer service in the hospitality industry Areas: Be able to gather and evaluate quantitative customer service data. Mathematical knowledge and understanding: Questionnaire construction; Diagrams, bar charts, pie charts; Trend lines; Measures of central tendency (and spread). Mathematical skills: Representing; Interpreting and evaluating. Overlap with A level and other qualifications: AS use of mathematics; Advanced level FSMQ data analysis; GCSE mathematics; GCSE statistics; Intermediate level FSMQ data handling. Supportive prior learning: Key stage 4 Number and algebra; Statistics: the handling data cycle. Level 3 unit 6 Finance and budgetary control understand the purpose and main components of financial documents and terminology understand how costs are categorised understand the principles of VAT and corporation tax use appropriate financial terminology correctly and confidently prepare straightforward profit and loss accounts, balance sheets and cash flow statements use break-even analysis as a decision-making tool. Mathematical knowledge and understanding: Profit and loss accounting; VAT; Budgeting; Break-even analysis and charts; Ratio, proportion and simple percentages. Mathematical skills: Representing; Analysing; Interpreting and evaluating; Communicating. Overlap with A level and other qualifications: AS use of mathematics; Advanced level FSMQ personal finance; GCSE mathematics; Intermediate level FSMQ financial calculations. Supportive prior learning: Key stage 4 Number and algebra Learners at key stage 4 may not have encountered calculating techniques in financial contexts, eg calculating break-even points. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-6 -
Level 3 unit 7 Running a hospitality business Areas: Be able to understand and express the financial aspects of setting up and managing a successful small hospitality business, including the relationship between income, costs, volume, cash flow and profit. Mathematical knowledge and understanding: Calculations (involving ratio, proportion, percentages, negative numbers etc) associated with income, costs, cash flow, profit and loss; Construction of break-even charts and graphs; Financial planning as part of business planning, including analysis of financial risks. Mathematical skills: Analysing; Interpreting and evaluating. Overlap with A level and other qualifications: AS use of mathematics; Advanced level FSMQ personal finance; GCSE mathematics; Intermediate level FSMQ financial calculations. Supportive prior learning: Key stage 4 Number and algebra. Level 3 unit 8 Sales and marketing collate and interpret routine and complex quantitative marketing data use mathematical concepts to evaluate marketing activity. Mathematical knowledge and understanding: Calculations (involving ratio, proportion, percentages, negative numbers etc); Statistics: sampling and sample size; Statistical diagrams and measures. Mathematical skills: Analysing; Interpreting and evaluating (including data from primary and secondary sources); Communicating. Overlap with A level and other qualifications: GCSE mathematics; GCSE statistics; Intermediate level FSMQ handling data; Intermediate level FSMQ financial calculations. Supportive prior learning: Key stage 4 Number; Statistics. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-7 -
Level 3 unit 9 Managing a food operation in hospitality cost a menu establish viability organise time. Mathematical knowledge and understanding: Calculations (involving ratio, proportion). Mathematical skills: Representing; Analysing. Overlap with A level and other qualifications: GCSE mathematics. Supportive prior learning: Key stage 4 Number and algebra. The Qualifications and Curriculum Development Agency is the non-regulatory part of the Qualification and Curriculum Authority QCA 2010-8 -