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Frequently Asked Questions

The programme of courses in Financial Accounting and Management Accounting are recognised throughout the hospitality industry and completion of the full
programme provides exemptions from two papers on the Chartered Institute of
Management Accountants (CIMA) Certificate in Business Accounting.

Each course costs £820 (plus VAT); this includes everything you will need for your
studies including all study materials, online tutor support, revision papers,
examinations and membership with HOSPA for the duration of your study.

Each course takes approximately 5 months to complete with enrolment in March and
September of each year.

It is possible to defer your studies to a new cohort start date.  All assignment grades achieved to date will be held for you.  There is a small deferral
fee to cover administration.

Learners have free access to EBSCO Publishing’s database Business Source™ Corporate which provides full text articles from over 5,600 quality business journals covering management, economics, finance, accounting, international business and much more.

All our courses are endorsed by the Institute of Hospitality, demonstrating that
they adhere to good practice standards in training and training delivery, are
relevant to the needs of the industry and meet a wide range of essential
criteria relating to quality standards and quality learning outcomes.

On successful completion of all 3 levels of a programme of study you will be
awarded Certified Associate membership status of HOSPA and will be able to use
the letters AHOSPA Cert after your name.

We appreciate that it is not always possible to stick rigidly to the submission
deadlines.  If you think you do not have sufficient time to complete your assignment on time, contact the Course Tutor so that a new submission date can be agreed.

All payments must be received prior to a course commencing. Refunds cannot be made once a course commences.

This depends on the individual, but on average you should allow 4 to 6 hours of study per week.

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