This module aims to familiarize students with the professional food & beverage industry standards. Moreover, students will learn how to adapt to the inescapable circumstances of working in a group of individuals in order to form an efficient cooperative team heading to a prevailing direction to achieve the goals previously set. Vital objectives of the module for Students to acquire the desired level of competence are to obtain the knowledge necessary for effective team management, as well as to follow the principles of adequate self-service. The module equips learners with management skills in terms of training, leadership, managing teams, being role models as well as following hygiene protocols and acknowledged behavioural regulations and implementation of the self-service operation. Moreover, they take responsibility to respect standards and quality of service with the Certificate, Diploma and Postgraduate students.
The aim of this module is to give students the opportunity to apply theoretical knowledge of the research process and produce an individual academic research project. Students choose a research area that interests them and will add to their professional development. The study will mostly be formulated through secondary research with the possibility of designing a primary research methodology appropriate for the chosen topic. Students will read extensively throughout the research process to develop competence for their topic area. Learners will need to demonstrate the ability to work independently, unfold creative and abstract thinking, and provide evidence of an individual approach in their research performance.
Destination marketing is a core component of travel and tourism. Few places become tourist destinations without skilful, focused marketing and management efforts, which recognise and respond to the motivations of potential visitors, the characteristics of travel industry partners, and the needs and concerns of destination stakeholders. To remain successful, destinations need to maintain and develop their marketing practices through a strategic approach that embraces a range of tactical devices. This course introduces students to tourism destination marketing. Utilising applicable theories and models, students will critically evaluate marketing methods and practices including destination image and branding, image recovery after crisis through case study readings and exercises. Practically oriented, assessment tasks will complement the theoretical components of the course. Tourism Destination Marketing aims to provide students with a solid foundation in the principles of marketing in the context of a tourism destination. It is achieved through the examination of core theories, methods and practices from the field of marketing, which are then applied through lectures, case studies, readings, and practically-oriented, assignment tasks. Many destination strategies around the world are evaluated. Furthermore, the course analyses the role of social media and influencers for successful destination marketing.
This module requires the development of a critical and creative approach to the analysis and application of human resource practices by encouraging the examination and the questioning of traditions and the nature of perceived constraints by expanding thoughts to broader social, political, and cultural contexts. The aims of the module are to enable students to: • develop critical reflection of currently accepted knowledge of Human Resource Management – in association with issues of organisational behaviour and citizenship • analyse emerging strategies and tools for leading people in the service industry • build awareness of how organisational processes and realities impact the nature of engaging hospitality work environments • question Human Resource Management approaches implied in differing contexts and organisational settings, and consider moral and societal implications for an honest and fair future.
This course focuses upon those aspects of accounting which concern hospitality managers most. These aspects include internal financial statements, budgeting, internal controls and costs. The objectives of this unit are: To focus on a detailed analysis of the main financial statements and prior year data to prepare a first-year annual budget and then produce three years of actual performance data. To make managerial decisions in order to successfully restore a bankrupted Hotel or Resort to a profitable position.
The unit focuses on the investigation of the role of Rooms Division within the management of hospitality operations. Furthermore, it involves the examination of operational elements comprising the Front Office, Guest Services and controlling of distribution channels, revenue management and how the mentioned are deployed by the administration to maximise both occupancy and rooms revenue. The module focuses on the planning and evaluating functions of management and includes elements such as forecasting, budgeting, analysing hotel data and statistics.
The unit is the third level of the Soerenberg Concept entrepreneurial group projects, which incorporates the studies of the previous years as well as the learnings of the courses being taught in Year 3. Students will create a new and exciting concept at Level 3, while further developing a wide range of skills, including the ability to work in teams and an entrepreneurial way of thinking.
Entry requirements: Diploma in International Hotel and Tourism Management or equivalent. Age requirements: 19 and above Language proficiency: Required English level by interview / HTMi test or have TOEFL 500 – 550 or IELTS 5.5 or equivalent HTMi English Placement Test Score. Prior work experience: 1 year, 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: 400 hours full-time Duration of programme: Academic Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks
Students who successfully complete the programme will be awarded with the Higher Diploma in International Hotel and Tourism Operations by HTMi Hotel and Tourism Management Institute.
Higher Diploma graduates can continue on to one of the Bachelors degree programmes: BSc (honours) in International Hospitality Management, BA in International Hotel and Tourism Management, BA in International Hotel and Events Management, or BA in Culinary Management