Diploma in Hotel Management
Course Duration
12 Months
Course Description
This Diploma Program that consists of a significant amount of knowledge and skill related to the Hospitality Industry. The program provides, knowledge and training on how hotels operate and the operations management in these hotels. Much like its successor (SHM-01), this program starts by providing knowledge on the various kinds of hotels and its departments and then emphasizes on training individuals on how operations proceed and how they are to be managed. This program focuses on specifically hotels and the management of their operations.
Learning Outcomes
- Tourism & Hospitality
- Key Skills in Hospitality
- Safety and Security
- The Lodging Industry
- House Keeping
- Leadership in Hospitality
- Front Desk
- Food and Beverage Management
- Food Safety and Sanitation
- Accounting for Hospitality
- Hospitality Sales and Marketing
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 930
- Hours → 710
- Credit Value → 71
Develop a broad understanding of the hospitality and catering industry, exploring the broad structure of the industry, types of operations and establishments within the sectors.
Develop skills and knowledge for key skills needed for become a true professional in the hospitality industry. These includes personal attributes, communication skills, problem-solving, presentation skills, interpersonal abilities, teamwork skills, leadership skills, time management and some others.
Develop fundamental knowledge and understanding of the principles of health and safety in a hospitality and catering environment along with introduction to common hazards in the workplace and immediate action and emergency procedures to ensure a healthy and safe workplace.
Students will learn the do(s) and don't(s) of professional food service for different environments. You will be taught the various nuances of food and beverage service and how they vary for restaurants, cafes, hotels etc.
Developing knowledge of the parameters of basic food safety practices and range of food safety skills directly relevant to the catering and hospitality industry.
Students will learn about the fundamentals of accounting and how they are utilized in the hospitality segment. Particular knowledge relating to front office audits, food & beverages financial cycles, property & equipment accounting and all other important aspects of financial managment and accounting.
Learn how the industry functions as a business from various perspective. Students will also learn about the aspects of marketing and its major categories; followed by insight on how it can be utilized in generating sales.
Lodging and its various aspects will be introduced to students, including the types of lodging, how they function and how they are managed and maintained.
The importance of keeping a tidy and orderly environment as well as the necessary actions to do so will be taught to the students. Students receive the information and abilities they need to guarantee that the area is always available for usage and that all equipment is in good operating condition.
The importance of keeping a tidy and orderly environment as well as the necessary actions to do so will be taught to the students. Students receive the information and abilities they need to guarantee that the area is always available for usage and that all equipment is in good operating condition.
