Postgraduate Diploma in International Hotel Events Management

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 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 them.

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.

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

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.

A practical introductory 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 of producing events confidently. The course provides students with the skills to plan, organise and stage functions and events. The catering and special events industries are among the fastest-growing segments of the hospitality industry. This course will focus on the theoretical and practical elements of planning, executing, delivering and evaluating hotel events.

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: 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) includes: MBA in Hospitality Management and MBA Postgraduate Diploma

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