Postgraduate Diploma in Hospitality and Tourism Management Awarded by London School of Business and Finance (LSBF) | London School of Business & Finance, Jobscentral Learning

Course introduction

Introduction

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.

Curriculum Overview

Programme Structure

To develop graduates with the necessary skills, knowledge to be immediately effective within the hospitality and tourism industry
To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry
To enable students to apply and evaluate managerial level decision making and problem solving
To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organisation and as part of a team
To enable critical reflection on the role of customer service, quality and productivity
To evaluate and assess the critical challenges and changes in the industry

Area of Studies

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.

Entry Requirements

Minimum Age:
21 years or above

Minimum Academic Entry Requirement:

Completion of Degree from a recognized university; or
Minimum age of 21 with a recognized Polytechnic Diploma (or equivalent) plus 3 years appropriate relevant work experience
Other relevant qualifications

Minimum English Language Entry Requirement:
Students must have achieved a grade C6 or better in English language GCE ‘O’ level, or the equivalent. All international students for whom English is not their first language and have not studied in an English language medium must provide evidence of their linguistic ability at IELTS 6.0 or equivalent.

Exemptions:
Students, who have other qualifications, will be assessed on a case-by-case basis.

Duration & Intake

Programme Duration

MODE OF DELIVERY

Lecture/Tutorial/Seminar/Workshop (Lab Work)

COURSE DURATION

Full Time Classes: 8 months + 6 months IA

COURSE INTAKE

Full Time Classes: Every 2 Month/Modular