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Hospitality Management Level 4 Diploma In Hospitality Management (QCF)
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 1 year |
| Intakes | January, June, September |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | B$ 7,196 |
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Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- B$ 7,196
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- Minimum Age: 17.5 years;
- 10 years of basic education in the English medium
- OR Any other equivalent qualification
Note: FTMSGlobal entry requirements are communicated via “Years of basic education” i.e. 9years, 10years, 11years or 12years which are equivalent to ‘N’ Level, GCE ‘O’ Level or ‘A’ Level.
Curriculum
Rooms Division Operations
This unit covers understanding room’s division operations (front office and housekeeping departments), front office processes and housekeeping operations.
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.
Food and Beverage Operations
This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
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.
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.
Customer Service Management in Tourism and Hospitality
This unit covers the management of customer service operations, managing the resolution customers’ queries and complaints, analyzing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
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.
Industrial Attachment (6 months)
This module helps students explore their career choices in hospitality and tourism field. Students will gain hands-on skills through exposure to the industry and acquire a fundamental understanding on the dynamics of the industry. Students will also identify, understand and work with professional standards. On completion of the course, students are able to put classroom theories into practice and develop an awareness of the industry’s norms and practices.