Advanced Diploma in Hospitality and Tourism Management Co-op

Course Programme


You will have at least 960 guided learning hours, followed by 480 practicum hours in an established business.


The work placement will help you apply the theories you learn to practical business situations. We will help you secure your work placement by sending you for interviews.


The modules are:


1. Introduction to Hospitality and Tourism

The aim of this module is to provide an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure you acquire a holistic understanding of the hospitality, including the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.


2. Front Office Operations

This module introduces the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. You will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.


3. Housekeeping

The aim of Housekeeping module is to provide an overview of the range of functions within the facilities department of hotels.


4. Food and Beverage Operations

The aim of Food and Beverage Operations module is to provide an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. You will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and have sufficient knowledge to produce a detailed plan for specified food and beverage operations.


5. Food Sanitation, Safety and Health

This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.


6. Hospitality Accounting

The aim of this module is to provide the knowledge, skills and techniques that will help with the management decision making process. It will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.


7. Customer Service

The aim of this module is to provide a better understanding of what is customer service and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasizes the effective communication skills in customer relations and services, and learn how to deal with various customer-related situations, which is also an integral part of tourism and hospitality studies.


8. Organizational Behavior in Hospitality Industry

This is an introduction to the basic concepts and topics in organizational behavior (OB). It focus on OB at three levels: individual, interpersonal, and collective. You will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.


9. Facilities and Maintenance Management

Facilities management is firmly established as an important subject in the academic discipline in the higher education sectors. This is because this subject introduces the balance of generic management skills core quality of an organization, the value and the risk in processes and to be focused on the facilities operations. These operational skills for the delivery of the facilities services are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.


10. Meetings, Incentives, Conferences and Events

This module introduces you to this sector of the tourism industry, and will cover both business and leisure events. The specific characteristics of the Meetings, Incentives, Conferences, Events sector will be discussed, including impacts for tourism development, conference marketing, management of meetings and conferences and the growing importance of event tourism.


11. Food and Beverage Management

This module focuses on the analysis of the operations and determines the best course of action in food & beverage operations and management. It examines the ways to maximize service efficiency and productivity to satisfy demands of today's guests. Topics also include organization of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, cost controlling, facility design, layout and equipment.


12. Human Resource Management

This module will provide an in-depth understanding of the strategic and coherent approach to an organization's most valued assets - the people working there who individually and collectively contribute to the achievement of the objectives of the business. This module will also focus on effective business practices in the hospitality industry, like performance and reward management, to ensure the motivation and success of the human resource of the company. You will be introduced to different learning theories and styles, helping you reflect on your learning experience and increasing your effectiveness as independent self-learners. In addition, you will be involved with personal development planning (PDP) to improve your employability and professional skills.


13. Marketing in Hospitality and Tourism

This module will provide a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also helps you to understand the marketing contexts better in achieving the organizations goals and objectives and also to maximize revenue and profit in a long term.


14. Issues in Hospitality and Tourism Industry

This module covers the understanding how to identify emerging issues on the tourism and hospitality industry and examining their impact towards the hospitality and tourism industry. You will be able to understand how important it is to tackle all the issues emerging in the hospitality and tourism industry because these issues really give a great impact towards the industry.


15. Resort Management

This module introduces the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including: quality management; operational strategies; performance and control systems. You will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations.


16. Niche and Specialty Management

Niche Tourism studies a wide range of forms of tourism that are becoming increasingly important for the tourism industry. The module covers: culinary and beverage tourism; health and medical tourism; and a wide range of specialty/niche types of tourism. This will provide you with the ability to recognize and apply strategies appropriate for particular circumstances and successfully compete for visitors.


17. Work Placement

At the conclusion of the program, you are required to complete 480 hours of work placement in a suitable business environment. Appropriate business sectors for placement would include Hotels, Restaurants, Clubs and Resorts. Activities performed will vary depending on the Work Placement site, however, key responsibilities include being supervised by a Placement host at all times, observing all workplace and school safety and security procedures, dressing appropriately for the Placement experience, interacting with the Placement staff respectfully, courteously and enthusiastically, learning about the work environment, and participating in the daily routine as required.


Work Placement is part of the educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages application of theory and knowledge in appropriate context. You will be sent for interviews to secure your Work Placement. You must complete your practicum and submit your placement report to be successfully considered a graduate.