TriVersita School of Tourism and Hospitality
Christmas Special: 5% early registration discounts available on tourism and hospitality course fees if you register before 31 December 2018

Courses > International Programme in Hospitality Management


Level 4 Intermediate Programme in Hospitality Management

Course Code CTH-DIHM


Programme Overview

 

This course combines practical career-based elements with the essential management disciplines that underpin this dynamic industry. It aims to provide students with a comprehensive understanding of the Global Tourism and Hospitality Industry and operational aspects such as rooms division operations and supervision, as well as food and beverage operations and supervision. As people are always at the centre of any hospitality business, there’s also a strong focus on customer service.


Full time students spent 50% of the course duration in industry to gain relevant work experience suitable for immediate employment upon completion of the course with the necessary theoretical underpinnings to progress into supervisory or first line management positions. Since the Level 4 Programme is designed to be broadly equivalent to that of the first year of a bachelor’s degree, students may use the qualification to apply for credit entry to a number of bachelor degree programmes at selected international universities abroad  for those students who aspire to pursue degree studies oversees. Alternatively, students may elect to progress to the Level 5 Advanced Programme.


Entrance Requirements

  • Grade 12, and
  • Completed the CTH Level 3 Diploma in Tourism & Hospitality, or have been granted an exemption from this.


Study Options

  • 12 months full time (6 months theory and 6 months industry experiential learning) starting February and July
  • 18 months part time (12 months theory and maximum 6 months assignment research projects) starting February and July
  • 18 months distance learning. (Prospective students should note that distance learning is only available on the level 3 and level 4 programmes. Should you wish to continue and study the level 5 and level 6 programmes, you will need to attend full or part time classes.)


Modules

  • Subject 1: Finance in Tourism and Hospitality: This unit 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.
  • Subject 2: Customer Service Management in Tourism and Hospitality: This unit covers the management of customer service operations, managing the resolution 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.
  • Subject 3: Global Tourism and Hospitality; This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.
  • Subject 4: Rooms Division Operations: This unit covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
  • Subject 5: Rooms Division Supervision: This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
  • Subject 6: Food and Beverage Operations: This unit covers understanding the principles of food production operations, food production operations and food and beverage service.
  • Subject 7: Food and Beverage Supervision: This unit 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.

 

Career Opportunities

  • Hotel sales executive, head porter, head waiter, head receptionist, general assistant, food and beverage assistant, bookings manager, events assistant, or housekeeping assistant manager


Certification

  • CTH Level 4 Diploma in Hospitality Management (UK Based Qualification)


Accreditation

  • This international qualification is registered on the United Kingdom Qualifications and Credit Framework under QAN 601/7119/4. TriVersita is an accredited training center of the Confederation of Tourism and Hospitality.

  

Hospitality Programme Summary


Course Fee Schedule