Course Introduction:

Total Qualification Time: 1400 hours (inclusive of internship/work placement)

1. Financial Management: This module enables students to gain an understanding of main sources of finance, to understand the relationships between cost volume and profit, to carry out specific costing practices and make recommendations on prices and interpret business performance using recognised tools. It is not an in-depth accounting unit, and this should be borne in mind when planning and executing the delivery.
2. Customer Relationship Management: This module covers the management of customer service operations, managing the resolution of customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.

4. Global Tourism & Hospitality: This module covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors, the issues and influences affecting it and the growth of global tourism and hospitality brands.
5. Rooms Division Operations: This module covers room division operations (front office and housekeeping departments), front office processes and housekeeping operations. 

5. Rooms Division Supervision: This module covers evaluating the effectiveness of room division operations (front office and housekeeping departments), front office processes and housekeeping operations.

6. Food and Beverage Operations: This module covers understanding the principles of food production operations, food production operations and food and beverage service.
7. Food and Beverage Supervision: This module covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance.