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hnd diploma in tourism and hospitality management n.
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HND DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT PowerPoint Presentation
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HND DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT

HND DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT

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HND DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT

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  1. Course Duration: 14 months Institutional Training & 6 months Industrial Attachment (20 months in total; Full-Time) Course Entry Requirement(s) Age: At least 17 years old or above. Academic Level: High school Diploma or equivalent qualification. English Proficiency: Level 4 or successful completion of 6-month intensive English at equivalent level. Course Learning Outcome(s): For Hospitality requirements This course aims to develop students a broad base of hospitality knowledge and management skills applicable for career development or for further study at tertiary level. By the end of the course, students are expected to have built up the competency in general hospitality operation and management, marketing and event, facilities management, F&B operation, finance, customer services and room division operation, etc. HND DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT

  2. 1.The contemporary hospitality industry this module aims to enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.2.Finance for hospitality industry this module will enable learners to develop practical understanding of the accounting techniques used to control costs and profits, and to support managers in making effective short-term decisions. 3.Customer service this module is intended to gain understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service. 4.Research project the aim of this module is to develop learners’ skills of independent enquiry and critical analysis by undertaking a sustained research investigation of direct relevance to higher education programme and professional development. 5.Food and beverage management this module aims to enable students to gain an understanding of the day-to-day activities and procedures involved in food and beverage operations, while also developing a range of practical operational skills. 6.Rooms division management this module is intended to provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations. 7.The developing managerthis unit enables learners to gain understanding of behaviour management principles and gainskills to review their managerial potential, show managerial roles and responsibilities and create acareer development plan.

  3. 8.Marketing in hospitality this module aims to develop students’ understanding of the concepts of marketing, the role of the marketing mix, the marketing cycle, and gain skills in using the promotional mix. 9.Human resource management for service industries this module is intended to develop students’ understanding of human resource management, employee relations and employment law, recruitment and selection, and training and development in service industries.10.Hospitality operations management this module aims to enable learners to gain understanding of the operational and economic characteristics, product development, pricing and profitability concepts and gain skills to analyse and improve operational performance in hospitality.11.Tour operations managementthis unit enables learners to gain understanding of the tour operators industry, the stagesinvolved in creating holidays, brochures and methods of distribution used to sell holidays, andstrategic decision making.12.Tourism destinationsthe aim of this unit is to introduce learners to the location of tourist destinations, the cultural, social and physical features of those destinations and the issues and trends that affect their popularity, as part of the essential selling skills and knowledge needed by managers within the travel and tourism industry. 13.The travel and tourism sector the aim of this module is to enable learners to understand the concept of quality and quality management and define it in the context of business and service operations.

  4. 14.Hospitality operations managementthis unit will enable learners to gain understanding of the professional scope and practice ofcontemporary facilities management. Learners will use administrative systems and evaluate theeffectiveness of facilities operations.15.Employability skillsthis module aims to enable learners to gain understanding of the opportunity to acquire honed employability skills required for effective employment.16.Work-based experience the aim of this module is to enable learners to experience the scope and depth of learning which may take place in a work-based context by planning, monitoring and evaluating the work experience. Course schedule: 20 months institutional learning with time and sequence set according to scheme of work. (Maximum period to complete the course is 40 months.) Contact hours / class schedule: full-time: 4 sessions per week in the day time from monday to friday; 2 hours per session; 4hours tutoring ; 12 hours per week.