DIPLOMA IN HOSPITALITY MANAGEMENT
HMT 1100 INTRODUCTION TO HOSPITALITY AND TOURISM
This course is designed to provide a basic understanding of the principles, concepts and functions of management in a hospitality operation. It is a study of the overview of the hospitality industry from a profile of its historical development to its three principal areas “the food and beverage segment, the lodging segment, and travel and tourism. It will provide the student with a clear understanding of career opportunities available within the hospitality industry.
BBA 1800 BUSINESS COMMUNICATION 1
Business Communications impacts all aspects of our lives. This introductory course will teach students to communicate in a clear, courteous, concise, complete and correct manner on both personal and professional levels. Competency will be developed in oral, written, interpersonal, and technological and employment communication. Listening skills will be incorporated throughout the semester. The overriding goal is to provide students with a solid communication base so they are able to communicate effectively.
HMT 1250 FOOD SERVICE THEORY
This course introduces the management aspects of hotel, restaurant and fast food operations and provides the theoretical knowledge relevant to work systems, work practices and regulatory requirements in hotels and restaurants. The course also examines the function of food and beverage service departments in relation to other operating departments, the cost revenue relationships and team and group management.
HMT 1200 FOOD SERVICE OPERATIONS
To expose the student to basic restaurant service, and the interaction between the kitchen and the service staff. This course also exposes the students from various cultures to western restaurant culture and habits. At the completion course, the student posses the appropriate skills required to perform in their industry training.
HMT 1700 PRINCIPLES OF FOOD PRODUCTION
This subject provides students with the basic food production skills including the terminology and definitions used and the scientific principles of preparation and selection criteria for all categories of foods served in food service operations which will increase professionalism within the field of food service.
BBA 1300 SALES AND MARKETING
This module seeks to equip students with the basic knowledge of sales, marketing and personnel selling. It also provides the students with the operations and marketing information essential to driving sales. The steps to successful selling are clearly outlined and real life situations help students learn to achieve their goals in the hospitality industry.
HMT 1400 LEARNING AND STUDY METHODOLOGY 1
This course aim to familiarize students with the process and outcomes of research. Students will be guided step by step through the activities required in a research project, so they can satisfactorily conduct their own research project. Furthermore, the course aims to show the wide applicability of skills so as to enable students to independently conduct a valid and reliable research project/ thesis that can provide answers relevant to questions related to organizations within the hospitality industry.
BBA 1500 ACCOUNTING 1
This module covers the practical learning of first understanding a range of normal business transactions, describing those transactions in journal entries, posting the journal entries to the general ledger, balancing the general ledger accounts, preparing a trial balance, closing the appropriate ledger accounts, and finally preparing the balance sheet and profit and loss statements.
Mode of Teaching
Classroom Based
Teacher to Student Ratio
1:20
Mode of Assessment
Written Examination, Assignments, Presentation and Practical
Entry Requirements
- “A” Level or Equivalent
- 18 years of age
- IELTS 4.5 or equivalent
Duration
Full Time: 12 months (Date: To be advised)
Part Time: 18 months (Date: To be advised)
Graduation Requirements
Achieved at least 50% in the overall grading for all modules .
90% Attendance rate (International Students) and 75% for (local Students).
HIGHER DIPLOMA IN HOSPITALITY MANAGEMENT
HMT2100 FRONT OFFICE MANAGEMENT
Offers students the opportunity to acquire the knowledge and skills, necessary to provide the front desk services of a lodging establishment. Emphasis is placed on the interrelated elements of front desk operations. Topics include: advanced bookings and check in related issues, guest accounting, legal aspects, dealing with people, increasing the yield, management aspects, legal aspects and security and hospitality, social skills and sales and marketing, yield management and groups, tariffs and control.
HMT 2150 HOUSE KEEPING
Housekeeping Management course presents a systematic approach to managing housekeeping operations and provides a thorough overview of the role of housekeeping in hospitality operations, planning and organizing the house keeping department, house keeping human resource issues, managing inventories and controlling expenses, safety and security, managing an on premises laundry, guest room cleaning, and public areas and other types of cleaning.
BBA 2800 BUSINESS COMMUNICATION 2
This advanced course can be used to build upon the skills acquired in Business Communication I or used as a standalone class that focuses on additional methods of constructive communication skills. This module aim is to help the students to become a more effective communicator in their writing, in presentations, and in their one on one dealing with others and is organized accordingly. This module is focused to promote students development in the intellectual, communicative, social and moral and aesthetic spheres through learning of business communication. It also aims in preparing confident and responsible for further education and for further career development. Students will complete the course with a greater understanding of the impact of technology and the need for effective communication skills to advance in a business career.
HMT 2200 INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT
This module examines the function of food and beverage and the F & B service department in relation to other operating departments of a hotel, the cost – revenue relationships and team and group management practices. Managing quality in food and beverage operations, the marketing there of advertising and public relations, menus and price lists, the overall F & B control system, the financial aspect, purchasing, receiving, production and service methods as well as the catering function are discussed.
HMT 2900 CONVENTIONS AND EVENTS MANAGEMENT
This module will provide the following details: an introduction to the international meetings, incentives, conferences and the exhibitions market value and its importance. It gives the definition of conference and the components of conference markets, introducing of convention venues and the merits of each type of venues, an introduction to the associations market, nature of the associations market, meeting patterns of association, venue requirements, corporate meetings market and its characteristic of the corporate meetings market, the decision and planning process, facilities and service demand factors, new product development to serve the corporate market, an introduction to trade shows, benefits, major participants, an introduction to convention planning, major attributes of meeting planners are explained.
BBA 2100 INTRODUCTION TO MANAGEMENT THEORY AND PRACTICE
The aim of this module is to provide an accessible introduction to the principal ideas and developments in the management theory and practice. This module starts with an overview of developments in the management theory and followed by some theoretical framework which is based on the management activities that can be analyzed in terms of four essentials groups of activities namely planning, organizing, motivating and controlling.
BBA 2200 MICRO AND MACRO ECONOMICS
This module focuses mainly on microeconomic concepts with the major macroeconomic concepts covered only at a level sufficient to familiarize the student with the concepts. Because of its significance in microeconomics and its applicability to almost every other business topic offered in the qualification, supply and demand is the main area covered in this course. The student will be introduced to the concept of supply and demand using simple relevant examples. Elasticity of supply and demand will be covered as well as the determinants of supply and demand. Competition and its effect on business behaviour will also be a major topic in this course. Finally the macroeconomic concepts of inflation, GDP and unemployment will be introduced.
BBA 2700 HR MANAGEMENT
This module seeks to equip students with the fundamental knowledge of Human Resource Management, basic problems of staffing and recruitment and key principles of Human Resource Management. It brings the students to think like hoteliers in the hospitality industry, Furthermore, it also emphasise on the key principles of staffing, recruitment and training, showing them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later human resource courses.
BBA 2500 ACCOUNING II
Accounting 2 is intended to introduce students to the subject of managerial accounting, which is the language of business. It provides a context for dialog amongst all business disciplines. It analysis cost terminology and cost flow, set predetermined overhead rates, analyses activity base on management, looks at product costing and standard costing.
HMT 2300 BUSINESS LAW I
Introduction to legal rights, jurisdiction and the courts, dispute resolution, torts, business crimes, contracts, warranty and product liability, agency, consumer, environmental, employment and property law.
HMT 2700 STUDY AND RESEARCH METHODOLOGY II
This specialize subject introduces the various research methodologies, as required in the advanced research. The subject introduces quantitative and qualitative research methods, hypothesis, and how to interpret data. Students are assisted in this subject for the purpose of thesis research, design and documentation.
Mode of Teaching
Classroom Based
Teacher to Student Ratio
1:20
Mode of Assessment
Written Examination, Assignments, Presentation
and Practical
Entry Requirements
- "A” Level or equivalent.
- 18 years of age
- IELTS 5.0 or equivalent
Duration
Full Time: 18 months (Date: To be advised)
Part Time: 24 months (Date: To be advised)
Graduation Requirements
Achieved at least 50% in the overall grading for all modules.
90% Attendance rate (International Students) and 75% for (local Students).
