BTEC International Level 3 Hospitality

Unit 9: Unit 9 — assessment criteria

BTEC International Level 3 Unit 9 (Unit 9) — 60 Guided Learning Hours.

Internal / Optional60 GLH17 criteria
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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

8 criteria
A.P1Explain the importance of factors influencing the global economy.
A.P2Explain the impact of globalisation on the national economies of contrasting countries.
B.P3Explain the impact of trading associations on an international business organisation.
B.P4Explain the impact of trading barriers on an international business organization.
B.P5Produce a simple plan to prepare for a drinks service.
C.P5Explain the current strategic approach of an international business organisation
C.P6Explain reasons for own recommendations for the future strategic direction of an international business organisation
C.P7Describe factors affecting an alcoholic beverage service.

Merit

6 criteria
A.M1Analyse the importance of factors influencing the global economy and the impact of globalisation on the national economies of contrasting countries.
B.M2Analyse the impact of trading associations and trading barriers on an international trading organization.
B.M3Produce a complex plan and drinks menu for a given brief
C.M3Analyse the current strategic international approach of a business organisation.
C.M4Analyse the future strategic direction of an international business organisation, with rationale for own recommendations.
C.M5Analyse how service staff can respond to factors affecting an alcoholic beverage service

Distinction

3 criteria
A.D1Evaluate the importance of factors influencing the global economy and the impact of globalisation on the national economies of contrasting countries
B.D2Evaluate the impact of trading associations and trading barriers on an international trading organization.
C.D3Demonstrate excellent preparation and service skills for alcoholic beverages in accordance with business needs and recommend with justification how service staff can respond to factors affecting an alcoholic beverage service.

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.

ExplainProduceDescribeAnalyseEvaluateDemonstrate
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.

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 9

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

More Level 3 Hospitality 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.