Diploma in International Hotel and Tourism Management

Graduate Faster Pathway

Programme Objectives and Courses

At the conclusion of the programme, students will be able to:

  1. Demonstrate knowledge and practical skills and competencies required for successful supervisory roles within operational areas of an international hotel and tourism organisation.
  2. Understand the nature of hotel and resort management, the complexities of the commercial hospitality enterprise and financial management processes.
  3. Use English and basic German language skills in an operational setting.
  4. Confidently demonstrate information technology, study skills and research methods at the appropriate level.
  5. Demonstrate knowledge and business management skills for successful supervisory roles within an international hotel and tourism organisation.
This course is the second part of a three-stage programme which will facilitate students to enhance their written and spoken English in order to pass the Cambridge Certificate in Advanced English and IELTS Academic examinations (The Higher Diploma University of Ulster English BSc Entrance examination is a combination of both IELTS and CAE level English). Communication is a crucial competence from which all other skills would sprout and is essential for the management of teams and relationships with guests. This module is designed to continue and build upon the skills acquired in English for Academic Purposes 1. It is designed to enable students to learn the skills necessary for effective communication in the English language in a variety of business and academic settings. The course might also be attended by students whose mother tongue is English, or those who already possess a decent language comprehension, to enhance their understanding of effective communication.
This unit introduces the contemporary and modern perspective on the hospitality industry. Students will actively research contemporary issues and trends within the hospitality and tourism industry. So that, issues currently affecting the two mentioned industries will be examined.
This course shall introduce students to the basics of information technology and make them aware of the school’s computer network and its possibilities. Besides, the course prepares the ground for using some of the most crucial applications, unique to the hospitality industry. Students will gain more in-depth knowledge about mobile and tablet applications in the hospitality industry and reveal the secure connection between technology and hospitality. Students will also be introduced to the basics of web design to support their Soerenberg Concept. The course is designed to help students find solutions for problems that they have not been told before. Students should achieve the main objectives by working with computers either individually or in small groups. Practicality, instead of merely learning the curriculum by heart (which would soon be forgotten), will be put in focus.
The aim of this unit is to enable students to gain knowledge and understanding with regards to different types of alcoholic and non-alcoholic beverages, its storage, production and essential equipment. Students will also be familiarized with the main types of cocktails, and a wide variety of techniques respecting preparation and decoration in a bar-style setting.
Learners will develop skills in front office operations, including reservations, guest registration and guest accounting procedures. This unit will allow students to work effectively in the Front Office Department of a Five Star Hotel or Resort and support the knowledge required for the Front Office Management course in Higher Diploma. Moreover, this unit will be a platform for students to build up skills and habits that promote personal best practice in managing Housekeeping operations. Students will have opportunities to work within accommodation areas in order to demonstrate cleaning and servicing skills using appropriate cleaning agents, equipment, resources and methods.
Event management is an ever-growing and changing industry which has meant for a greater focus on the fundamental aspects of event management that must be continuously monitored to allow event managers to adapt to this dynamic global industry. This module will introduce students to the core functions and principles of event management; scope of events; event planning and feasibility, researching for events, staffing and volunteers, finance planning, logistics, legislation, and evaluation of events. These learnings will be implemented into a practical event where students will be tasked to plan and manage and execute an event. The practical element of this module will focus on the planning, implementation and evaluation of a set event brief.
This unit introduces learners to the concept of marketing, the marketing process and the importance of marketing to tourism and hospitality organisations. Learners will explore the marketing principles of understanding the customer, ensuring that products and services meet customer needs and how marketing can influence customer behaviour. Students will have the chance to research the marketing strategies of a variety of hospitality operations; moreover, they will investigate the basic principles of marketing through the understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Lastly, being an essential element of the course, the role of social media will also be emphasised.
Being the second level of the Soernberg Concept entrepreneurial group projects, it incorporates both Year 1 and Year 2’s studies to facilitate and develop them in a creative and entrepreneurial way. Thus, students will create a new and exciting concept at Level 2, while further developing a wide range of skills, including the ability to work in teams.
This unit introduces students to the basic concepts of food service and the skills, knowledge and responsibilities regarding it. The knowledge and skills acquired in this unit will prepare students for roles in food service outlets. Students will explore the factors involved in the meal experience and will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in a variety of operations. Furthermore, students will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs. Students are required to demonstrate a professional approach towards practical customer care and the demonstration of food service skills. Throughout the unit, students will have the opportunity to develop the skills appropriate for a range of different outlets, such as restaurants – Fine dining, Brasserie, Café, Room Service and Banqueting. Students will learn and understand the importance of the working hygiene conditions, set up place setting based on a given menu, the complexities of order taking, the service of wines and more.
This unit aims to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook European food and develop essential skills in preparing, storing and cooking such.
Module Description to be added.
This unit will enable students to communicate confidently in German at a basic level, and is designed to allow a student to work in direct contact with guests in a variety of positions in five-star properties of Switzerland. Tourism is an international industry and students should have a good grasp of foreign languages. Consequently, German will help them deal with their daily interactions with both guests and colleagues. The emphasis is on communication within a business environment where students are likely to find themselves while on placement in the industry. Furthermore, a good command of German is also beneficial for students who wish to secure placements that demand face-to-face contact with costumers regularly.

Programme Details

Entry requirements: Certificate in International Hotel and Tourism Operations or equivalent.
Age requirements: 18 and above
Language proficiency: Required English level by interview / HTMi test or have TOEFL 500 or IELTS 5.0 – 5.5 or equivalent HTMi English Placement Test Score.
Prior work experience: 6 months, may include work placements / internships

Mode of delivery: Face-to-face, blended learning platforms, online, research, student centred learning, tutorials, lecture, presentations, assessments, project based assignments, and applied learning.
Final assessment: Written exams and final projects.
Graduation requirements: 60%
Average student-teacher ratio: 15 students per 1 teacher
Total contact hours: 440 hours full-time
Duration of programme: Academic Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks

Students who successfully complete the programme (academic study and work placement/internship) will be awarded with the Diploma in International Hotel and Tourism Management by HTMi Hotel and Tourism Management Institute.

Diploma graduates can continue on to the Higher Diploma in International Hotel and Tourism Management.