Certificate in International Hotel and Tourism Operations

Programme Objectives and Courses

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

  1. Demonstrate knowledge and practical skills and competencies required for successful operational roles within Food and Beverage areas of an international hotel and tourism organisation.
  2. Understand the nature of tourism, the fundamentals of the commercial hospitality enterprise and the key financial issues.
  3. Use English and basic German language skills in an operational setting.
  4. Demonstrate information technology and study skills at the appropriate level.

This unit introduces students to the 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.

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 have the opportunity to develop the skills appropriate to a range of different outlets, such as restaurants – Fine dining, Brasserie, Café, Room Service, Pool and Spas, and Banqueting. Students will learn and understand the importance of the working hygiene conditions, set up place setting according to a given menu, the complexities of order taking, the service of wines and more. This will enable then to work effectively in the Food and Beverage department of any 5 Star Hotel.

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.

This unit introduces a contemporary and modern perspective on the hospitality industry.

Learners will actively research contemporary issues and trends within hotels and the tourism industry with the aim of writing publishable articles. Parallel to hospitality operations, students will learn issues current to research and the methods used for academic writing to aid the release of the above mentioned articles. The unit gives learners an opportunity to explore the internal structure and external environment of hospitality and tourism businesses and issues affecting performance based on these influences. Finally, students are given the tools for future research and reporting within the industry, be it for higher-level studies or occupational purposes.

This course is the first part of a three stage programme which will enable students to enhance their written and spoken English and bring it to a level equivalent to that required to pass the Cambridge Certificate in Advanced English and IELTS Academic examinations (The Higher Diploma University of Ulster English BSc Entrance examination is a combination of both IELTS and CAE level English). Communication is a key skill from which all other skills develop and is essential for the management of teams and also relationships with guests.

English is the main language of instruction at HTMi, and as such it is important that students have a firm understanding of the uses of the language, and the various ways in which it can be used in the business and education environment.

As the majority of the students are working with English as a second language, the aim is to build confidence in the use of spoken communication, and also clarity of expression in all written forms.

The ultimate goal of the English courses is to prepare the students for their studies at higher levels and ensure that they have a competency in English that is the equivalent of IELTS (International English Language Testing System) level 6.0.

This unit will enable students to communicate confidently in German at a basic 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.

This unit will provide learners with an understanding of the global environment within which the travel and tourism industry operates. The unit examines the historical evolution of tourism, the current structure of the tourism industry, its size and scope, the external influences on tourism and the impact tourism has on host communities and the environment. It will also examine the increasing importance of travel and tourism in the constantly changing environment.

This class shall introduce the students to the basics of information technology make them aware of the school’s computer-­‐network and it’s possibilities as well as prepare the ground for the use of some important applications, special to the hospitality industry. Students will gain a deeper knowledge about mobile and tablet applications in the hospitality industry and reveal the strong connection between technology and hospitality. Students will also be introduced to the basics of web design to support their Soerenberg Concept.

The class is designed to help the students to find solutions for problems that they have not been told before, by training the way how to achieve the goal in individual work with the computers and internet as well as in teamwork with classmates -­‐ instead of presenting the solutions to be simply learned by heart (and become forgotten soon after).

This is the first level of the Soerenberg concept entrepreneurial group project incorporating the learning gained from the Year 1 courses and develops them in a creative and entrepreneurial way. Students will create a new and exciting concept at Level 1, whilst developing a wide range of skills including the ability to work in teams.

Programme Details

Entry requirements: All international high school pass certificates.
Age requirements: 17 and above
Language proficiency: Required English level by interview / HTMi test or have TOEFL 450 or IELTS 5 or equivalent HTMi English Placement Test Score.
Prior work experience: None
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: 460 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 Certificate in International Hotel and Tourism Operations by HTMi Hotel and Tourism Management Institute.

Certificate graduates can continue on to the Diploma in International Hotel and Tourism Management.

Programme Progression

Certificate in International Hotel and Tourism Operations
Diploma in International Hotel and Tourism Management
Higher Diploma in International Hotel and Tourism Management
Bachelor, BSc (Honours) in International Hospitality Management


Bachelor, BA Degree in International Hotel and Tourism Management
Bachelor, BA Degree in International Hotel and Events Management
Bachelor, BSc in International Culinary Arts

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