///Postgraduate Diploma in International Hotel Events Management
Postgraduate Diploma in International Hotel Events Management 2016-12-21T09:49:12+00:00

Programme Objectives and Courses

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

  1. Combine an understanding of practical, theoretical and personal skills required for professional management roles in events leadership.
  2. Cultivate a professional management attitude and nurture team working and project planning skills.
  3. Use conversational German language skills in an operational setting.
  4. Confidently differentiate concepts within hotel finance control systems.
  5. Critically examine the impacts and economical developments from small scale to mega events.
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.
A very practical course designed to provide the information necessary to successfully, safely and efficiently stage events. The course addresses current issues and equips those involved in managing large and small events, with the skills and understanding to confidently produce truly great events. This course is equips students with the skills to plan, organise and stage functions and events.

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.

This 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 Events Management by HTMi Hotel and Tourism Management Institute.

Postgraduate Diploma graduates can continue on to the Master of Arts (MA) and MA Postgraduate Diploma in Hotel Business Management (Double Award)
Or
Masters of Business Administration (MBA) in Hospitality Management and MBA Postgraduate Diploma in Hospitality Management (Double Award)
Or
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 Events Operations
Master of Arts (MA) in Hotel Business Management

Or

MBA Hospitality Management

Or

Master (MSc) in Hospitality and Tourism Management and MBA in Hospitality Management

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