The Diploma in International Hospitality Management aims to provide students with the skills to identify and understand the techniques and theories in the hospitality environment. Students will also attend a 6 months industrial attachment to develop the professional skills that is required in the industry.
About this course
"Local students shall possess one of the following:
At least two passes in GCE ‘A’ Level
International Baccalaureate (24 points)
Local Polytechnic Diploma in any field
International students shall possess one of the following:
Completion of Year 12 High School Qualification or equivalent.
Completed International Baccalaureate (24 points)
Equivalent Local Polytechnic Diploma.
Both local and international students MUST fulfil the minimum English language entry requirement.
Minimum Age:18 years and above"
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Subjects
Hospitality Management
Hospitality
Customer Service
Marketing
International
Tourism
Industry
Full Time
Course programme
"Customer Service
This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasises the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.
Front Office Operations
This module introduces students to 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. Students 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.
Food and Beverage Operations
The aim of Food and Beverage Operations module is to provide students with 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. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.
Marketing in Hospitality and Tourism Management
This module will provide the learners with a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also enables students to understand how marketing activities help organisations to acheive goals and objectives and also maximise revenue and profit in the long run. Read more about the module here.
Food Sanitation, Safety and Health
This module makes 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 students are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.
Introduction to Hospitality & Tourism
The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure students acquire a holistic understanding the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. Students 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.
Housekeeping
The aim of Housekeeping module is to provide students with an overview of the range of functions within the facilities department of hotels.
Organisational Behaviour in Hospitality Industry
This is an introduction to the basic concepts and topics in organisational behaviour (OB). It focuses on OB at three levels: individual, interpersonal, and collective. Students 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."
See related categories
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Business Management Undergraduate Degrees
Distance learning Business Management Undergraduate Degrees
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Diploma in International Hospitality Management - Full time
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