Postgraduate Diploma in International Hotel and Tourism Management

Programme Objectives and Courses

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

  1. Application of knowledge and practical skills and competencies required for successful supervisory roles within operational areas of an international hotel and tourism organisation.
  2. Examine the nature of hospitality and tourism management, the complexities of the commercial hospitality enterprise including consumer behaviour, people management and performance, entrepreneurship and finance management processes.
  3. Use conversational German language skills in an operational setting.
  4. Confidently differentiate concepts within financial control systems and information technology.
  5. Demonstrate hospitality and business management skills for successful supervisory roles within an international hotel and tourism management.
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 3 years actual performance data. To make managerial decisions in order to successfully restore a bankrupt Hotel or Resort to a profitable position.

Students will develop skills in front office operations, including advance (future) 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.

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.

To investigate the role of the Room Division within the management of a hospitality operations. To examine the operational elements that comprise the Front Office, Guest Services and management of distribution channels, revenue management and the Housekeeping Department and how these are deployed by management to maximise both occupancy and rooms revenue.
This unit introduces students to basic concepts of food service and to the skills, knowledge and responsibilities required in food service. 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.

Learners 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.

The aim of this unit is to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook European food and develop basic skills in preparing, storing and cooking European food.
The aim of this unit is that students will become convinced that a good knowledge of marketing customer buying behaviour, at both the individual and corporate level will help to increase sales volume and profitability. If producers are to market successfully in the hotel and tourism industries they must understand the behaviour of their customers, their needs and wants and how these can be satisfied. A study will be made of the personal and interpersonal factors, which affect the process.

Marketing Theory is dominated by the concepts of consumer led, or market led marketing – this cannot be achieved if there is no understanding of marketing in itself and its contribution to customer behaviour. By the end of the course the student will have acquired the knowledge needed to analyse why customer make decisions, what marketing strategies best facilitate this and what influences those decisions when purchasing a Tourism Product. This will enable then to work effectively in the marketing department of any Five Star Hotel.

his unit will enable students to communicate confidently in German at an intermediate level, and is designed to allow student to work in direct contact with guests in a variety of positions in five star hotels in Switzerland.

Tourism is an international industry and students should have a good grasp of foreign languages. This will help them with their daily interactions with both guests and work colleagues. The emphasis within this unit is on communication within the business

environment in which students are likely to find themselves when on placement in industry in Switzerland. A good command of the German language is also very beneficial for students who wish to secure placements that have higher levels of face to face customer contact.

The Soerenberg Project is an interesting and exciting medium through which students will combine learning from a number of disciplines and develop them in a creative and entrepreneurial way. This allows students to see the close inter-relationships that exist between the courses taught during the semester. Students will create a new and exciting concept, whilst developing a wide range of skills including the ability to work in teams.

Programme Details

Entry requirements: Bachelor Degree or a Postgraduate Diploma in any discipline, or have minimum of two years suitable experience in the hospitality and tourism industry and suitable academic qualifications.
Age requirements: 20 and above
Language proficiency: Required English level by interview / HTMi test or have TOEFL 513 or IELTS 5.5 or equivalent HTMi English Placement Test Score.
Prior work experience: None or two years minimum experience in the hospitality or tourism industry if not a degree or a postgraduate diploma holder.
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: 420 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 Postgraduate Diploma in International Hotel and Tourism Management by HTMi Hotel and Tourism Management Institute.

Postgraduate Diploma graduates can continue on to the Masters (MSc) in Hospitality and Tourism Management (Edinburg Napier University) and MBA in Hospitality Management (Joint Course – Triple Award: Includes MBA PgD) course.

Programme Progression

Postgraduate Diploma in International Hotel and Tourism Operations
Master (MSc) in Hospitality and Tourism Management and MBA in Hospitality Management


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