Programme Objectives and Courses
- Combine an understanding of practical, theoretical and personal skills required for professional management roles in events leadership.
- Cultivate a professional management attitude and nurture team working and project planning skills.
- Use conversational German language skills in an operational setting.
- Confidently differentiate concepts within hotel finance control systems.
- Critically examine the impacts and economical developments from small scale to mega events.
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.
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.
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.
A fairly recent phenomenon in the growth of tourism has been the emergence of the convention, meetings and exhibition industry. Most large cities and resorts now have convention centres and many graduates are likely to find employment in them. The catering and special events industries are among the fastest growing segments of the hospitality industry. This course will focus on two major areas: off-premise and on-premise catering for social and business functions, and the management of large scale, special events, such as sporting events and artistic performances.
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.
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.
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
Postgraduate Diploma graduates can continue on to the Master of Arts (MA) and MA Postgraduate Diploma in Hotel Business Management (Double Award)
Masters of Business Administration (MBA) in Hospitality Management and MBA Postgraduate Diploma in Hospitality Management (Double Award)
Masters (MSc) in Hospitality and Tourism Management (Edinburg Napier University) and MBA in Hospitality Management (Joint Course – Triple Award: Includes MBA PgD) course.