At the conclusion of the program, students will be able to:
Students will develop skills in front office operations, including advance (future) reservations, guest registration and guest accounting procedures. This unit will allow students to work effectively in the Front Office Department of a Five Star Hotel or Resort and support the knowledge required for the Front Office Management course.
This unit will be a platform for students to build up skills and habits that promote personal best practice in managing Housekeeping operations.
Students will be able to investigate the role of the Rooms Division within the management of a hospitality operations.
The objectives of this unit are:
To examine the operational elements that comprise of the front office, guest services and management of distribution channels, revenue management and the Housekeeping Department and how these are deployed by management to maximize both occupancy and rooms revenue.
This course focuses upon those aspects of accounting which concern hospitality managers most. These aspects include internal financial statements, budgeting, internal controls and costs.
The objectives of this unit are:
To focus on a detailed analysis of the main financial statements and prior year data to prepare a first-year annual budget and then produce 3 years actual performance data. To make managerial decisions in order to successfully restore a bankrupt Hotel or Resort to a profitable position. .
This unit introduces students to basic concepts of food service and to the skills, knowledge and responsibilities required in food service. The knowledge and skills acquired in this unit will prepare students for roles in food service outlets.
Students will explore the factors involved in the meal experience and will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in a variety of operations. Learners will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs.
The aim of this unit is to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook European food and develop basic skills in preparing, storing and cooking European food.
The aim of this unit is that students will become convinced that a good knowledge of marketing customer buying behaviour, at both the individual and corporate level will help to increase sales volume and profitability. If producers are to market successfully in the hotel and tourism industries, they must understand the behaviour of their customers, their needs and wants and how these can be satisfied. A study will be made of the personal and interpersonal factors, which affect the process.
The UAE has a rich culture and heritage that reflects traditional Arab and Islamic values. Habitat also influenced the lifestyle. The U.A.E and hospitality are synonymous – acts of kindness and tolerance toward visitors are the fabric of Emirati culture, stemming from the incomparable hospitality of Bedouins. The course gives an insight to the student covering Emirati heritage; the legacy and history of the Late Founding Father, Sheikh Zayed bin Sultan Al Nahyan; the Holy Month of Ramadan and Eid; the national dress; what typical family life in the UAE is like; traditional food; traditional sports and work.
The Entrepreneurial Project is an interesting and exciting medium through which students will combine learning from a number of disciplines and develop them in a creative and entrepreneurial way. This allows students to see the close inter-relationships that exist between the courses taught during the semester. Students will create a new and exciting concept, whilst developing a wide range of skills including the ability to work in teams.
Bachelor’s Degree or a Postgraduate Diploma in any discipline, or have minimum of two years suitable experience in the hospitality and tourism industry and suitable academic qualifications.
20 Years old and above
Required English level by interview / HTMi test or have TOEFL 513 or IELTS 5.5 or equivalent HTMi English Placement Test Score
None or two years minimum experience in the hospitality or tourism industry if not a degree or a postgraduate diploma holder.
Students who successfully complete the program (academic study and work placement/internship) will be awarded with the Postgraduate Diploma in International Hotel and Tourism Management by HTMi Hotel and Tourism Management Institute (Switzerland).
Postgraduate Diploma graduates can continue on to the Masters (MSc) in Hospitality and Tourism Management in Switzerland.
MODE OF DELIVERY
- Intake starts: May 2020
- Study mode: Full-time (Sunday – Thursday)
- Study location: HTMi Dubai Campus – H Hotel (Sheikh Zayed Road 1)
Tuition fee: 71,300 AED (payable in 3 installments)
- Program Registration
- Student Visa & Health Insurance
- 6-month Accommodation
- Orientation day & Dubai Tour