BTEC International Level 3 Hospitality

Unit 5: Health, Safety and Hygiene in Hospitality — assessment criteria

BTEC International Level 3 Unit 5 (Health, Safety and Hygiene in Hospitality) — 60 Guided Learning Hours.

Mandatory (Pearson-set)60 GLH12 criteria3 learning aims

Teaching this subject at Level 2?

Assessment criteria

Reproduced verbatim from the Pearson specification — the same grid the assignment brief carries. A unit grade is the highest band where all criteria in that band (and every band below it) are met.

Pass

6 criteria

A.P1Explain how the purchasing cycle is used to procure goods and services in the hospitality industry.

A.P2Explain how hospitality businesses control the movement of stock.

B.P3Demonstrate costing procedures for simple hospitality products and services.

B.P4Calculate the break-even point of simple hospitality products and services.

C.P5You were able to identify and explain the use of the different types and sources of financial information.

C.P6Determine the performance of a hospitality business using basic financial information.

Merit

3 criteria

A.M1Analyse the systems used to procure and control goods and services in hospitality businesses.

B.M2Demonstrate accurate costing procedures for complex hospitality products and services in order to make a profit.

C.M3Determine the performance of a hospitality business using a range of financial information, identifying areas for improvement.

Distinction

3 criteria

A.D1NO You were not able to evaluate how goods and services are procured and controlled in a specific hospitality business.

B.D2Demonstrate detailed and precise costing procedures for complex hospitality products and services in order to make a profit.

C.D3Determine the performance of a hospitality business using complex financial information to make justified recommendations for improvement.

Command verbs in this unit

The verb decides the depth expected — that is what separates Pass from Merit and Distinction work on the same learning aim.

ExplainDemonstrateCalculateYouDetermineAnalyseNo

Pearson's ladder runs Identify → Describe → Explain → Compare / Analyse → Evaluate / Justify / Assess. A Merit or Distinction criterion on the same aim always implies the Pass beneath it: an “evaluate” answer that never first “explains” fails, however polished it reads. Hover a verb for what it demands.

Learning aims

A. Understand how goods and services are procured and controlled in the
B. Carry out costing and pricing activities for hospitality products and services
C. Use financial information to measure hospitality business performance

How checkb.tech checks this unit

Upload a learner's submission and checkb.tech reads it against exactly these criteria, reporting each one as met, partly met, or not met — with the evidence that informed the verdict cited, so every call is auditable.

The check runs against the official Pearson documents for this unit, and identical evidence always produces an identical result — the same script gets the same verdict every time.

It never awards a grade. You stay the assessor: confirm, dismiss, or act on every criterion before your assessment decision is final.

Verification & Quality Tools for Unit 5

Free Lead IV and assessor utilities configured for Pearson BTEC International specifications.

Authenticity CheckerAudit Unit 5 Evidence with Free Authenticity Checker

Screen submissions for generic AI filler, inspect slide presentations, and generate oral viva questions.

Lead IV UtilityCalculate IV Sample Size

Generate a JCQ-compliant square-root sampling plan with assessor risk tiers and P/M/D grade distribution.

Compliance CalculatorCheck Resubmission Window

Compute the exact 15th working day deadline excluding term holidays and audit Pearson conditions.

Recommended Guides & Articles

Evidence standards, internal verification protocols, and marking guidance for Unit 5.

8 min read · subject guidesBTEC Unit 5 International Business: Criteria & Report Guide

How to achieve Distinction in BTEC Unit 5 International Business: PESTLE, cultural barriers, trading blocs, global ethics, and market entry strategies.

7 min read · criteria markingBTEC Command Verbs Explained (Pass, Merit & Distinction)

The full BTEC command-verb ladder from identify to evaluate, what each verb demands in evidence, and how verbs decide the Pass, Merit or Distinction band.

6 min read · internal verificationBTEC Resubmission Rules: One Opportunity, Done Right

When a BTEC resubmission is allowed: the one-opportunity rule, Lead IV authorisation, the short window, and what a compliant resubmission looks like.

More Level 3 Hospitality units

Unit 2 — Working in the Hospitality Industry Unit 3 — Food Safety and Health in Hospitality Unit 4 — Sustainability in Hospitality Unit 6 — Food Preparation and Cooking Unit 7 — Food and Beverage Service All units →

Criteria and aim text reproduced for teacher reference from the official Pearson qualification documentation (Pearson BTEC International Level 3 Qualifications). BTEC is a registered trademark of Pearson Education Limited. checkb.tech is an independent tool — not affiliated with, endorsed by, or sponsored by Pearson. It never awards a grade; the teacher stays the assessor.