Diploma in International Hotel and Tourism Management

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.
The aim of this unit is to enable students to gain knowledge and understanding with regards to different types of alcoholic and non-alcoholic beverages, its storage, production and essential equipment. Students will also be familiarized with the main types of cocktails, and a wide variety of techniques respecting preparation and decoration in a bar-style setting.
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 unit will enable students to describe and implement the complexities that are involved in the design and development of a new hotel or resort and will allow students to enhance their knowledge of the hotel and resort industry.
This unit will enable students to communicate confidently in German at pre-intermediate 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.
Event management is an ever-growing and changing industry which has meant for a greater focus on the fundamental aspects of event management that must be continuously monitored to allow event managers to adapt to this dynamic global industry. This module will introduce students to the core functions and principles of event management; scope of events; event planning and feasibility, researching for events, staffing and volunteers, finance planning, logistics, legislation, and evaluation of events. These learnings will be implemented into a practical event where students will be tasked to plan and manage and execute an event. The practical element of this module will focus on the planning, implementation and evaluation of a set event brief.
At the end of this course, students will have the knowledge and understanding of the elements required to become a successful Food and Beverage manager within the hospitality industry. For instance, how to calculate the selling prices of food items and dishes, to organize and independently manage a restaurant, to formulate the operational and entrepreneurial financial objectives; as well as some basic nutritional knowledge and much more. While the course is theoretical, students will have the opportunity to put their skills into practice within the F&B areas of the school. It will enable students to develop supervisory skills while working in a team, which is an essential element of becoming a successful F&B Manager.
This course is the second part of a three-stage programme which will facilitate students to enhance their written and spoken English in order 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 crucial competence from which all other skills would sprout and is essential for the management of teams and relationships with guests. 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. The course might also be attended by students whose mother tongue is English, or those who already possess a decent language comprehension, to enhance their understanding of effective communication.
This unit introduces learners to the concept of marketing, the marketing process and the importance of marketing to tourism and hospitality organisations. Learners will explore the marketing principles of understanding the customer, ensuring that products and services meet customer needs and how marketing can influence customer behaviour. Students will have the chance to research the marketing strategies of a variety of hospitality operations; moreover, they will investigate the basic principles of marketing through the understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Lastly, being an essential element of the course, the role of social media will also be emphasised.

Being the second level of the Soernberg Concept entrepreneurial group projects, it incorporates both Year 1 and Year 2’s studies to facilitate and develop them in a creative and entrepreneurial way. Thus, students will create a new and exciting concept at Level 2, while 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: 440 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 Management 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 Hospitality Business Management
Bachelor, BA Degree in International Hospitality and Tourism Management
Bachelor, BA Degree in International Hospitality and Events Management
Bachelor, BA Degree in International Hospitality Marketing Management
Bachelor, BA Degree in International Hospitality and Human Resources Management
Bachelor, BSc in International Culinary Arts

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