Higher Diploma in Hospitality and Tourism Management - Full time

"Introduction to Hospitality and 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 of the hospitality, including 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. Summary of learning Outcomes. To succeed in this module, students must: Describe the operational and supervisory aspects of running an accommodation operation to the requirements of an international client. Explain the basic principles and procedures used in Housekeeping Explain the range of accommodation provided and the regular processes of cleaning and maintenance necessary to ensure the facilities and accommodation meets the customer requirements. Describe the measures which influence and affect the facilities department. Discuss environmental issues and how they are managed. 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. 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. Hospitality Accounting This module will give students 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. Customer Service This module give the students 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 emphasises 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. Organizational Behaviour in Hospitality Industry This is an introduction to the basic concepts and topics in organisational behaviour (OB). It focus 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. 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. 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. Human Resource Management This module will provide the students with 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. They will be introduced to different learning theories and styles, helping them reflect on their learning experience and increasing their effectiveness as independent self-learners. In addition, they will be involved with personal development planning (PDP) to improve their employability and professional skills. Meetings, Incentives, Conferences and Events This module introduces students 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 (MICE) will be discussed, including impacts for tourism development, conference marketing, management of meetings and conferences and the growing importance of event tourism will be discussed. Marketing in Hospitality and Tourism 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 helps the student to understand the marketing contexts better in achieving the organisations goals and objectives and also to maximise revenue and profit in a long term. 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. Students 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 gives a great impact towards the industry. Resort Management This module introduces students 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. Students will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations. Niche and Speciality Tourism 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 speciality/niche types of tourism. This will provide students with the ability to recognise and apply strategies appropriate for particular circumstances and successfully compete for visitors."