Diploma in Principles of Hospitality Management

The aim of this programme is to allow the learners to gain knowledge in hospitality and catering industry following apprenticeship framework

Jan, Mar, May, Jul, Sep, Nov

1 year

Full time

English

Entry Requirements
- 18 years old and above
- Advanced Diploma level under City & Guilds (UK) programme/any relevant Diploma
Assessment Methods
- Portfolio assessment
- Theory assessment
- Practical assessment
Programme Modules
Mandatory topic
1. Understanding leadership and management in hospitality organization
2. Understand the market in which an organization operates
3. Understanding how to comply with legal and regulatory, requirements within hospitality organization
Optional Group A
1. Understand how to maximise the efficient use of physical resources
2. Principles of financial performances management in hospitality operations
3. Understand how to develop hospitality teams
4. Understand how to manage the provision of customer service in hospitality organization
5. Understanding how to effectively manage the sales of hospitality services
Optional B
1. Principles of bar and celler management
2. The principles of food safety management for catering
3. Principles of food and beverage operations management
4. Principles of hospitality accommodation management
5. Understand how to plan and manage kitchen operations
6. Principles of rooms division operations management

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