The Postgraduate Diploma in Hospitality and Tourism Management awarded by LSBF aim to focus on the latest developments in the hospitality and tourism industry. It will help the students to identify and understand the techniques and theory implied in the hospitality and tourism environment. Students are given emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, team work and other relevant professionalism topics related to the industry.
Hotel Operations Management
Critically understand the nature, scope and diversity of the hotel industry, and to interpret the key components of hotel operations and the best practice in management. Trends and developments in Hotel operations will also be considered. The responsibilities of a hotel general manager, and procedures used to be an effective manager.
In addition students will be introduced to the key elements of the MICROS-Fidelio OPERA software.
Food and Beverage Management
Provides a general overview of the industry. Explores the management and practical aspects of food and beverage production and service. The module will develop students understanding of the practical activities within the F&B sectors, as well as the key role played by management. Examines the management of the food and beverage element of Food Service operations and the varied approaches adopted across different sectors.
Marketing for Hospitality and Tourism
Develop an understanding of the role and importance of marketing in hospitality and tourism. The module is designed to help students to develop a greater understanding of services marketing, and how this may differ in this sector. The module is designed to provide students with theoretical knowledge, analytical skills and critical thinking, as well as the practicalities of marketing in this sector. Students will be able to develop reflective learning and analytical, problems solving skills in the context of hospitality and tourism marketing planning.
Hospitality Service Excellence
Introduces students to a customer-oriented approach to service management within the context of the hospitality industry. The paper explores fundamental theories of customer service, service quality and customer satisfaction. Develop students’ understanding of the concept of hospitality service excellence, and its purpose and role in the modern hospitality industry. Allows students to develop a critical and evaluative approach to hospitality service management.
Contemporary Issues in Hospitality and Tourism
This module is designed to allow students to consider the implications of a changing business environment upon the hospitality and tourism industry, and the strategic options to address these challenges. In addition the module will focus on issues relating to management challenges, including CSR, staffing issues, managing an increasing culturally diverse customer mix, and the issues presented by social media. Enable students to develop a critical awareness of the range of challenges facing both the hospitality and travel industry.
Meetings, Incentives, Conferences and Events
Introduces the nature of events, including the range of events, planning, organising and managing events. It provides students with an overview of the industry as well as examining the marketing, management and operation of such events. The modules will cover: Managing events logistical and strategic planning; market research; monitoring and evaluation of events; selecting and managing events; ticketing; negotiating and managing contracts, partnerships; health and safety.
21 years or above
Minimum Academic Entry Requirement:
MODE OF DELIVERY
Lecture/Tutorial/Seminar/Workshop (Lab Work)
Full Time Classes: 8 months + 6 months IA
Full Time Classes: Every 2 Month/Modular
Please enquire below for course fees and financial grants: