BTEC Higher National Diploma HND in Business – Accredited Course
Turn your dreams into reality with this widely-recognised and highly-valued …
What you'll learn
Year 1 – HNC
Business & Business Environment (15 credits)
Marketing Process & Planning (15 credits)
Human Resources Management (15 credits)
Leadership & Management (15 credits)
Accounting Principles (15 credits)
Managing A Successful Business Project (15 credits)
Innovation & Commercialization (15 credits)
Entrepreneurial Ventures (15 credits)
Year 2 – HND
Research Project (Pearson set – 30 credits)
Organisational Behaviour (15 credits)
International Marketing (15 credits)
Global Business Environment (15 credits)
Digital Marketing (15 credits)
Business Strategy (15 credits)
Developing Individuals, Teams & Organisations (15 credits)
Featured
Sales Skills
This course is fully accredited by the internationally recognized agency …
What you'll learn
Basic Rules for Sales People
Introduction
Basic Rules for Sales People
The Rules of Sales
Cold Calling
What Is Cold Calling
Gatekeepers
Face-to-Face Meetings
The Basics
Presentation
Rapport Building
Reception to Meeting Room
Sales Presentations
Preparation
The Presentation
Presentation Aids
Results Selling
Handling Negotiations
Dealing With Objections
Objections
Dealing With Price Objections
Closing the Sale
What Is Closing?
What People Do Wrong
How to Close Well
Assessment
Featured
Supervising Food Safety – Level 3
This course is fully accredited by the internationally recognized agency …
What you'll learn
Introduction to Food Safety
Description
Introduction and Definitions
Development of Food Safety
High-risk Foods
Raw Foods
Low-risk Foods
Benefits of Good Food Safety Practices
Food Poisoning, Spoilage & Preservation
Food Poisoning
Prevention of Food Poisoning
Food Spoilage
Food Preservation
Foodborne Disease
Microbiology
Basic Bacteriology
Basic Needs
Controls
Environmental Needs
Microbiological Hazards & Controls
Microbiological hazards
Sources, vehicles and routes
Chemical Hazards, Controls & Prevention
Allergen Hazards & Controls
Physical Hazards & Controls
Personal Hygiene
Design and Use of Food Premises and Equipment
Cleaning & Disinfection
Pests & Pest Management
HACCP & FSMS
Implementation of HACCP
7 Principles of Hazard Control
Food Safety Legislation & Enforcement
Final Test
