Tourism and Hospitality Management

 
Duration: nine month period in the case of full-time students.  ON SITE OR ONLINE
 
Level 4 courses combine practical career-based elements with a number of essential underpinning management disciplines that will be invaluable as the individual’s career progresses. The course is therefore an ideal preparation for immediate employment in the sector.
Alternatively students may use it as a pathway to advanced study, typically progressing on to the Level 5 Diploma. Since the Level 4 Diploma is designed to be broadly equivalent to that of the first year of a bachelor’s degree, students may use the qualification to apply for credit entry to a number of bachelor degree programs at selected universities worldwide.
 
This management program comprises 7 mandatory units totaling 145 credits ECTS. Minimum guided learning hours are 835 and assessment is by a combination of closed book written 2.5 hour examination or assignment/work assessment.
Students can achieve the guided learning hours in combination of face to face classroom interactions, attending seminars, visits to hotels, self-study and group study as well as research work.
 
Admission requirements
Students must have completed secondary Diploma at A level or Baccalaureate, Abitur, or equivalent with a minimum age of 18 years and have the following English proficiency: Minimum English IELTS 4.5 or an approved equivalent. (Recommended English IELTS 5.5 level or an approved equivalent).
 
 
Syllabus Overview
Students must achieve
All 7 Mandatory units, providing 145 credits.
 
Rooms division operations   20 Credits    

Rooms division supervision  25 Credits
Food and beverage operations  20 Credits
Food and beverage supervision  25 Credits
Essentials of finance in tourism and hospitality 15Credits
Customer service management in tourism and hospitality 20Credits
Global tourism and hospitality  20Cr
 
COURSES
 
Rooms division operations:
This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
Assessment: Assignment
 
Rooms division supervision:
This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
Assessment: Work-based or Assignment
Food and beverage operations:
This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
Assessment: Assignment
Food and beverage supervision:
This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.
Assessment: Work-based or Assignment
Essentials of finance in tourism and hospitality:
This unit aims to introduce learners to the essentials of finance in tourism and hospitality. Learners will understand the key principles for controlling finance, how to interpret financial statements and the use of IT to support financial management in the tourism and hospitality industry.
Assessment: Examination
Customer service management in tourism and hospitality:
This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
Assessment: Work-based or Assignmen
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Global tourism and hospitality:
This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.
Assessment: Assignment
 

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