DIPLOMA IN HOSPITALITY MANAGEMENT (12 Course Management Diploma)

Course Descriptions:

This course will introduce students to the world’s largest service industry and will cover all hotel-operating departments to give students an understanding of each department and how it operates.

Students will be introduced to the dynamic hospitality industry with the most up-to-date information and will also receive a comprehensive introduction to the spectrum of opportunities in the industry, as well as an overview of today’s hot issues. Some topics include:

• Career in food services, hotels, clubs, hospitals and the military

• Hot management issues: diversity, retention, harassment, TQW, leadership, and more

• How management companies and franchises operate

• Ethical challenges of daily business decisions

241 Food and Beverage Management

Students will begin to build the foundation needed to make smart decisions in food and beverage operations. Topics covered include increasing profits by maximizing service, efficiency, and productivity; satisfying the food quality and nutritional demands of guests; meeting legal, safety, and sanitation requirements; and building business through effective marketing.

250 Supervision in the Hospitality Industry

Students will be able to help future hospitality managers succeed with the skills they'll learn in this class. They will be prepared to juggle the expectations of managers, guests, employees, and governmental agencies. The course will use case studies to help students practice solving problems they will face on the job. This class will also assist students in creating a professional development plan for their hospitality career. Students will learn to:

• Identify key supervisory skills and understand why supervisors fail
  

• Develop the communication skills essential for effective leadership
  

• Increase productivity and raise performance standards
  

• Turn basic human resources functions into motivational strategies
  

261 Basic Hotel and Restaurant Accounting

      Accounting operations in today’s hotels and restaurants require specialized knowledge and skills. This class introduces students to the computerized accounting used in real-world hospitality accounting situations.

281 Hospitality Facilities Management and Design

      Students will learn what it takes to keep every area of a hotel property running smoothly. Topics will also include food service equipment and design, environmental guidelines, and functional spaces.

333 Managing Front Office Operations

      Students will learn the front office staff's role in delivering high-quality service, the secrets to keeping the front desk profitable, the impact of e-commerce and the Internet on front office operations and the relationship of the front office to other departments.

338 Managing Housekeeping Operations

     Students will learn what it takes to direct the day-to-day operations of this vital department, from "big picture" management down to the technical details.

357 Managing Hospitality Human Resources

     Students will learn the crucial role the human resources manager plays in a tight labor market as employers continue to struggle with filling positions.

391 Understanding Hospitality Law

     This course will cover court cases and real-world examples and bring students up to date on important issues. Students will learn:

• Laws that affect a hotel's dealings with employees
  

Basic legal principles governing hospitality operations


How building codes and public health regulations apply to hotels


Which tax laws are important for hospitality operations

428 International Hotel Management

Today’s hospitality managers must understand the international business world--no matter where their operations are. Students will learn how to plan, develop, and manage hotels in the rapidly changing global arena. Topics also covered include:

• The unique challenges and opportunities of hotel projects in developing, developed, and resort areas
  How various governments′ political stability and business incentives affect global hospitality companies
  

• Specific international negotiating issues and the fundamentals of international hotel contracts
  

• The differences between recruiting, hiring, orienting, and training international and domestic work forces
  

• Strategies for overcoming travel and trade barriers
  

• How to "internationalize" a hotel through marketing and selling tactics

  
  

472 Hospitality Sales and Marketing

      In today’s highly competitive hospitality market, it is essential to have an understanding of marketing and sales. This class goes beyond theory to focus on a practical approach for effectively marketing hotels and restaurants

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Program starts every two months in Jan, March, May, July, Sept and Nov of each year