///Diploma in International Hotel and Tourism Management
Diploma in International Hotel and Tourism Management 2016-12-21T09:48:41+00:00

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 supervisory roles within operational areas of an international hotel and tourism organisation.
  2. Understand the nature of hotel and resort management, the complexities of the commercial hospitality enterprise and financial management processes.
  3. Use English and basic German language skills in an operational setting.
  4. Confidently demonstrate information technology, study skills and research methods at the appropriate level.
  5. Demonstrate knowledge and business management skills for successful supervisory roles within an international hotel and tourism organisation.
This unit will enable students to describe the complexities that are involved in the design and development of a new resort, and will enable the student to enhance their knowledge of the five star hotel and resort industry- this unit underpins the knowledge necessary for both the Destination Marketing course and the Convention and Event management courses in the Higher Diploma.
At the end of this course, the students will have the knowledge and understanding of the elements required, to control and manage the main financial aspects of the key operational departments within a Hotel.

It is recognised within the Hospitality Industry that Finance and Accounting is paramount to the overall success of any Hospitality Businesses. Hotels and Resorts continue to be developed very rapidly. A property manager today needs more knowledge than ever before, especially in Finance where bottom line focus is the prime responsibility of senior management.

Managerial accounting 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 for the Diploma course are:
To use a range of business simulations to focus on the key revenue generating operational departments (Rooms and Food & Beverage) and their control systems within a simple restaurant environment and then expanding this to International Hotels and Resorts.

The simulations will provide the framework for the course to give the topics under discussion a direct focus to an operating model. Topics to be discussed will include:
Accounting basics and principles, income/ departmental operating statements, balance sheets, cash flows, budgets and forecasting, direct / indirect costs, fixed / variable costs, inventory and cost control, payroll / labour cost control, break-even point and CVVP analysis, horizontal and vertical analysis and ratio analysis.

The aim of this unit is to enable learners to gain knowledge and understanding of current issues, responsibilities, policies, procedures, and processes applicable to human resources and organisational dynamics in hospitality businesses. A student should hold the necessary skills to be able to supervise a team within a quality hotel operation. This course underpins the Human Resource Management course in the Higher Diploma.
The aim of this unit is to enable learners to gain knowledge and understanding of different types of alcoholic and non-alcoholic beverages, its storage, production and support equipment. Learners will also gain knowledge of the main types of cocktails and ways in which they are mixed and garnished in a bar type settings.
Learners 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 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.

The aim of this unit is to enable learners to gain knowledge and understanding of current issues, responsibilities, policies, procedures, and processes applicable to human resources and organisational dynamics in hospitality businesses. A student should hold the necessary skills to be able to supervise a team within a quality hotel operation. This course underpins the Human Resource Management course in the Higher Diploma.
At the end of this course, the students will have the knowledge and understanding of the elements required, to become a successful Food and Beverage manager within the hospitality industry.

Whilst this course is theoretical in nature the students have the opportunity to put their skills into practice within the F&B areas of the school. This will enable students to develop supervisory skills and supervise within a team. This is seen as an essential element of becoming a successful F&B Manager and is a key skill required for the Convention and Events Management Course within Higher Diploma.

This class is a follow on from IT1 and develops the students skills and knowledge in the area of web design adn Apps. Students will also be introduce for the use of some important applications, special to the hospitality-­‐industry, like HOTS and Opera Students will gain a deeper knowledge about mobile and tablet applications in the hospitality industry and reveal the strong connection between technology and hospitality.

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 course is the second 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, and therefore an essential element to all parts of the students’ course.

Many students will not have English as their mother tongue. This module is designed to continue and build upon the skills acquired in English for Academic Purposes 1. It is designed to enable students to learn the skills necessary for effective communication in the English language in a variety of business and academic settings. It may also be taken by students whose mother tongue is English, or who already have good English skills, to enhance their understanding of effective communication.

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.

This is the second level of the Soernberg concept entrepreneurial group project incorporating previous learning plus the learning from the Year 2 courses and develops them in a creative and entrepreneurial way. Students will create a new and exciting concept at Level 2, whilst further developing a wide range of skills including the ability to work in teams.

Programme Details

Entry requirements: Certificate in International Hotel and Tourism Operations or equivalent.
Age requirements: 18 and above
Language proficiency: Required English level by interview / HTMi test or have TOEFL 500 or IELTS 5.0 – 5.5 or equivalent HTMi English Placement Test Score.
Prior work experience: 6 months, may include work placements / internships
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: 480 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 Diploma in International Hotel and Tourism Operations by HTMi Hotel and Tourism Management Institute.

Diploma graduates can continue on to the Higher 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

Or

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

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