2.4 - Resource Management 2.4.1 - Production, productivity and efficiency 2.4.2 - Capacity utilisation 2.4.3 - Stock control 2.4.4 - Quality management

2.3 Managing finance 2.3.1 - Profit 2.3.2 - Liquidity 2.3.3 - Business failure

2.2 Financial planning 2.2.1 - Sales forecasting 2.2.2 - Sales, revenue and costs 2.2.3 - Break-even 2.2.4 - Budgets

2.1 - Raising finance 2.1.1 - Internal finance 2.1.2 - External finance 2.1.3 - Liability 2.1.4 - Planning

1.5 Entrepreneurs and leaders 1.5.1 - Role of an entrepreneur 1.5.2 - Entrepreneurial motives and characteristics 1.5.3 - Business objectives 1.5.4 - Forms of business 1.5.5 - Business choices 1.5.6 - Moving from entrepreneur to leader

1.4 - Managing people 1.4.1 - Approaches to staffing 1.4.2 - Recruitment, selection and training 1.4.3 - Organisational Design 1.4.4 - Motivation in theory and practice 1.4.5 -Leadership

1.3 Marketing mix and strategy 1.3.1 - Product/service design 1.3.2 - Branding and promotion 1.3.3 - Pricing strategies 1.3.4 - Distribution 1.3.5 - Marketing strategy

1.2 - The Market 1.2.1 - Demand 1.2.2- Supply 1.2.3 - Markets 1.2.4 - Price elasticity of demand 1.2.5 - Income elasticity of demand

1.1 Meeting customer needs 1.1.1 - The market 1.1.2 - Market research 1.1.3 - Market positioning

Unit 2: Features of worldwide destinations 2.1 Demonstrate knowledge of the main global features 2.2 Demonstrate awareness of different time zones and climates 2.3 Investigate travel and tourism destinations 2.4 Identify and describe the features which attract tourists to a particular destination

Unit 1: The travel and tourism industry 1.1 Understand and explain the structure of the international travel and tourism industry 1.2 Investigate the social, cultural, economic and environmental impact of travel and tourism 1.3 Identify the role of national governments in forming tourism policy and promotion 1.4 Investigate the patterns of demand for international travel and tourism Note: Text book used: Cambridge IGCSE Travel and Tourism Publisher: Cambridge University Press Author: Smith, J D and Warburton, F ISBN 9780521149228

Unit 3: Customer care and working procedures 3.1 Deal with customers and colleagues – “the moment of truth” 3.2 Identify the essential personal skills required when working in the travel and tourism industry 3.3 Follow basic procedures when handling customer enquiries, making reservations and payments 3.4 Use reference sources to obtain information 3.5 Explore the presentation and promotion of tourist facilities

Travel & Tourism - Exam Practice

Unit 4: Travel and tourism products and services 4.1 Identify and describe tourism products 4.2 Explore the roles of tour operators and travel agents in the chain of distribution 4.3 Describe support facilities for travel and tourism 4.4 Explore the features of worldwide transport in relation to major international routes

Unit 5: Marketing and promotion 5.1 Role and function of marketing and promotion 5.2 Market segmentation and targeting 5.3 Product as part of the marketing mix 5.4 Price as part of the marketing mix 5.5 Place as part of the marketing mix 5.6 Promotion as part of the marketing mix

Unit 1 - BUSINESS ACTIVITY AND INFLUENCES ON BUSINESS Unit 2 - PEOPLE IN BUSINESS Unit 3 - FINANCE Unit 4 - MARKETING Unit 5 - BUSINESS OPERATIONS

Unit 3 – Business Finance This section explores the use of accounting and financial information as an aid to decision making.

Unit 4 - Marketing This section focuses on identifying and satisfying customer needs in a changing and competitive international environment.

5.1 Economies and diseconomies of scale 5.1.1 Economies of scale. 5.1.2 Diseconomies of scale. 5.2 Production 5.2.1 Production processes. 5.2.2 Principles of lean production. 5.2.3 Impact of technology in production. 5.3 Factors of production 5.3.1 Changing relationships between enterprise, capital, land, and labour. 5.4 Quality 5.4.1 The concept of quality and its importance.

2.1 Internal and external communication 2.2 Recruitment and selection process 2.3 Training 2.4 Motivation and rewards 2.5 Organisation structure and employees