Overview

Students will be exposed to fundamental business, tourism & hospitality concepts. Students will be trained to develop higher-level skills in managing tourism & hospitality organizations which prepare them in key aspects of business management with special focus on related knowledge and core skills

Objective

The primary aim of this course, Diploma in Hospitality and Tourism Management as offered by City Metropolitan College, is to provide students with the necessary knowledge and understanding of the practices of the hospitality and tourism industry so as to equip them with a thorough understanding of how the hospitality and tourism industry functions as a whole. Apart from equipping them with the necessary and vital text knowledge, students will also be afforded the opportunity to put their knowledge to actual practice by going thru the mock up practical lessons.

Course Structure

This programme aims to help students to develop their understanding of management in the context in hospitality industry. It will give you an overview of the hospitality industry.  It will equip you to find employment with junior management prospects particular in the hospitality industry sector or to continue your professional or academic studies in the related field.

Course Outline

The programme consists of 6 modules:
Marketing in Hospitality and Tourism
Accounting in Hospitality and Tourism
Handling Front Office Operations
Principles of Management
Handling Food and Beverage Service Operations
Understanding Tourism Systems and the Environment

Course Synopsis

Marketing in Hospitality and Tourism Use the fundamental understanding of marketing focusing on the aspects of services with the core marketing mix such as product, price, promotion and place, together with the emphases on building customer loyalty, managing customers feedback and service recovery.

Accounting in Hospitality and TourismStudents will learn how to create financial statements, examine how costs are classified, how budgets are created and the various reports generated. Utilizing key accounting concepts, the students will analyze how financial information is used to evaluate organizational performance and to make effective management decisions.

Handling Front Office Operations Upon completion of this module, the students should be able to:
Apply their knowledge of the rooms division as they appreciate the history, magnitude and culture of the industry.
Identify the hotel type, plan, and estimated rate whenever a hotel brand is named
Distinguish between plans and differentiating these from classes of hotels
Explain the limitations of rating systems especially outside of the United States
Describe the service culture and the impact technology has played in recent decades.

Principles of Management The aim of this module is to provide students with an introduction to the principles and practices of management. Students will learn how to examine the nature of managerial work including strategy, operations and project management, control, ethics, structures and culture, organizational power, groups and teams, individual performance and stress, social responsibility and change management.

Handling Food and Beverage Service Operations Upon completion of this module, the students should be able to:
Use the fundamental concepts of managing services in the food and beverage operations.
Improve service management as well as develop planning techniques and skills in the delivery of quality services, through managing menu designing and beverage control.

Understanding Tourism Systems and the Environment The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure students acquire a holistic understanding the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

Teacher Qualifications

All teachers are notified to with the Committee for Private Education (CPE). All teachers have the required qualifications. Please refer to Our Teachers list in the website for more details.
Average Teacher-Student Ratio is 1:30
Please note that the maximum number of students in the classroom is subjected to the maximum allowable seating capacity.

Education Pathways

Advanced Diploma in Tourism & Hospitality Management awarded by City Metropolitan College

Entry Requirements

Minimum Age: 16 Year Old
Obtained at least 3 passes with credit in GCE 'O' Levels in any subjects or equivalent.