Diploma in Hospitality Management
Course Duration - 2 Years
This two-year advanced diploma focuses on the latest developments in the hospitality sector. Acquire recognised leadership skills and competencies to effectively manage a team and operations, while understanding organizational behavior in the hospitality industry.
From operational strategies and marketing process to how to navigate performance and control systems, learn to lead with service-excellence. Develop professional hospitality management competencies and learn the principles behind important management concepts, such as operational strategies, performance and control systems, and effective marketing approaches. This course is complete with sommelier specialization throughout the study of wine culture and specifics. The students will acquire a complete knowledge and experience of the finest wines on a global scale as part of the most popular European tourism acvity.
Application of the self-control system for food safety
This module provides the skills necessary for the verification and self-control of critical points, data collection and processing of supporting documents for monitoring, organization of safety, quality and minimizaon/elimination of risks and dangers.
Layout and setting of the spaces
With this module students acquire the critical thinking necessary to set furniture and layout of the spaces according to the different needs demanded by different situations.
Management of distribution flows
The subject deals with general principles of business management. A special focus is put on management of service distribution in the restaurant and hotel industries, shining a light on the most frequent practices used by industry operators in order to achieve customer satisfaction and obtain positive business results.
Supply and supplier relationship management
Students are going to learn how to analyze supply proposals and select them according to the company needs. They will acquire the skills necessary to negotiate with suppliers and identify the products needed based on existing stock and the expected activity plan.
Preparation of dishes directly on the table
Good techniques and high quality, hygiene and safety standards are taught in this module, which focuses on the preparation of the dishes on the table, as well as the preparation of the table itself ("mise en place").
Reception and customer assistance in catering service
Get the skills required to grasp and interpret customer preferences and requests, as well as the communication style appropriate to talk to customers. Students will learn the right combination of drinks with dishes and how to provide basic information on the origin of the ingredients.
Definition of the characteristics of the service offer based on the forecast budget
Students will learn how to meet customer expectations, by identifying the types of service in relation to user expectations and available resources, and how to prepare a forecast budget, according o the expected progress of the activities.
Customer satisfaction management
Understand how to carry out technical assessment and complaint management; how to prepare and use tools for measuring the degree of customer satisfaction, taking into account all the significant service variables, and finally, translate customer satisfaction data / information into actions to improve the services provided.
Implementation and management of a quality system
Relevant legislation of different sectors will be taught during this module. Students will gain the competences necessary to define the organisational structure and responsibilities, as well as the procedures for handling complaints and the management of non-conformities, corrective and preventive actions.
Planning of ordinary and extraordinary maintenance interventions
This module introduces elements of accounting and budgeting in order to provide knowledge regarding the formulation of proposals for improving company standards, formulating a maintenance plan for equipment and tools, and reporting the level of consumption of the product used.
Administrative management and management control
The aim of this module is to understand the administrative management and provide tools to become a professional, who can plan and analyse costs and performances.
Management of the production cycle of the accommodation and hospitality service
Students will learn how to manage the flow of information amongst departments and how to monitor all activities.
Planning and establishment of relationships with service providers related to the offer to be provided
Commercial negotiation techniques will be explored in this module, allowing students to be able to stipulate contracts with suppliers and assess their performances.
Positioning of the offer and the structure of hospitality services ù
In this module students will acquire marketing elements of tourism services and advertising communication techniques.
Development of promotional initiatives
Students will learn how to prepare and spend promotional content and organise promotional and loyalty initiatives. Hints of multimedia communication and social media marketing techniques will also provided.
Planning and coordination of the organisational structure
This unit will give students the ability to define and monitor an organisational plan to have a vision of all the activities to complete, both in and out the workplace.
Instructional mode: In presence
Level: EQF 4 up to 5
Duration: 2 years
-Year 1 Certificate Program EQF 4 (ECTS 60)
-Year 2 Diploma Program EQF 5 (ECTS 60)
Passport / ID card
Copy of high school diploma or equivalent
IELTS 5.0 minimum score certificate or equivalent
Statement of purpose
Declaration of value