Higher Diploma in International Hotel and Tourism Management

Programme Objectives and Courses

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

  1. Apply knowledge and use a range of practical skills and personal attributes required for successful first line management roles within a variety of international hotel and tourism organisation.
  2. Differentiate the operational, financial and marketing processes of a commercial hospitality enterprise within the context of the global nature of the business.
  3. Cultivate a professional management attitude and nurture team-working and leadership skills.
  4. Confidently demonstrate business English and research and study skills at the appropriate level.
  5. Critically analyse cultural issues and business management skills for successful first line management roles within an international hotel and tourism organisation.
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.

The aim of this unit is that students will become convinced that a good knowledge of customer buying behaviour, at both the individual and corporate level, will help to increase sales volume and profitability. If producers are to market successfully in the hotel and tourism industries they must understand the behaviour of their customers, their needs and wants and how these can be satisfied. A study will be made of the personal and interpersonal factors, which affect the process. Marketing theory is dominated by the concepts of consumer led, or market led marketing – this cannot be achieved if there is no understanding of customer behaviour. By the end of the course the student will have acquired the knowledge needed to analyse why customers make decisions, and what influences those decisions when purchasing a tourism product.
This unit requires developing a critical approach to the analysis of human resource practices and problem solving in an international context by encouraging examination and questioning of traditions and the nature of perceived constraints and the contribution of other functional aspects of Human Resource Management processes.

The aims of the unit are to:
• enable students to develop an understanding of the currently accepted body of knowledge in Human Resource Management (HRM)
• develop and understand the emerging practices and strategy for HRM in hospitality
• develop and understand the emerging practices and strategy for HRM in hospitality
• develop an awareness of how organisational processes and realities impact the nature of the hospitality employment relationship
• critically consider the future implications for HRM and for flexible working practices
• compare HRM policies and practices in differing international contexts and organisational settings

Destination marketing is a core component of travel and tourism. Few places become tourist destinations without skilful, focused marketing and management efforts, which recognise and respond to the motivations of potential visitors, the characteristics of travel industry partners, and the needs and concerns of destination stakeholders. In order to remain successful, destinations need to maintain and develop their marketing practices through a strategic approach that embraces a range of tactical devices.

This course introduces students to tourism destination marketing. Utilising applicable theories and models, students will critically evaluate marketing methods and practices including destination image and branding, image recovery after crisis through case study readings and exercises.

Practically oriented, assessment tasks will complement the theoretical components of the course.

Tourism Destination Marketing aims to provide students with a solid foundation in the principles of marketing in the context of a tourism destination. This is achieved through the examination of core theories, methods and practices from the field of marketing, which are then applied through lectures, case studies, readings, and practically-oriented, assignment tasks.

A very 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 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.

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.
The main aim of this module is to give students the opportunity to apply their theoretical knowledge of the research process and produce an independent research project. This is to enable progressive development towards the BSc research paper. Students will choose a research area that interests them and will add to their professional development. The study will mostly be formulated through secondary research (existing data). However, they will have the opportunity to design a primary research methodology appropriate to their topic.

The ability to use search engines and the library to find academic journals and books is an integral part of the course. Students need to read extensively throughout this research process to develop knowledge and understanding of their chosen subject area.

This module is very student-centred. The learner will need to demonstrate the ability to work independently and provide evidence of an individual approach in the finished work.

This course is the final 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 University of Ulster BSc English examination. 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 Business English and Study Skills 2. It is designed to enable students to learn the skills necessary for effective business communication in the English language in a variety of business 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 business communication.

This is the third level of the Soernberg concept entrepreneurial group project incorporating previous learning plus the learning from the Year 3 courses and develops them in a creative and entrepreneurial way. Students will create a new and exciting concept at Level 3, whilst further developing a wide range of skills including the ability to work in teams.

Programme Details

Entry requirements: Diploma in International Hotel and Tourism Management or equivalent.
Age requirements: 19 and above
Language proficiency: Required English level by interview / HTMi test or have TOEFL 500 – 550 or IELTS 5.5 or equivalent HTMi English Placement Test Score.
Prior work experience: 1 year, 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: 400 hours full-time
Duration of programme: Academic Study: 20 Weeks
Students who successfully complete the programme will be awarded with the Higher Diploma in International Hotel and Tourism Operations by HTMi Hotel and Tourism Management Institute.

Higher Diploma graduates can continue on to one of the Bachelors degree programmes: BSc (honours) in International Hospitality Management, BA in International Hotel and Tourism Management, BA in International Hotel and Events Management, or BA in Culinary 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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