Diploma in Tourism and Hospitality Management (Mandarin)

Tourism, is gotten from the root word, “tour”. Which simply means to leave your comfort zone, or area or locality and travel to another location for business or pleasure purposes. However, tourism is also a business. Hospitality on the other hand, refers to the interaction or relationship between a guest and his or her host. Putting this into perspective, tourism and management industry is the business and management of individuals or group of people relocation to another destination for business or pleasure. To accomplish this, the visitors need to have a satisfactory service from hosts. To accomplish this, is why you have to enrol for this course.

The essence of this module is to improve the students scope and knowledge of the tourism and management sector, making them aware of the business opportunities there in and preferring ways on how to venture into them. The students will also understand the evolution of hotels, the need for quality staffing, training and monitoring, the different services they render, their growth patterns, and their modes of operations.

Aims:

The essence of this module is to improve the students scope and knowledge of the tourism and management sector, making them aware of the business opportunities there in and preferring ways on how to venture into them. The students will also understand the evolution of hotels, the need for quality staffing, training and monitoring, the different services they render, their growth patterns, and their modes of operations.

Objectives:

By the end of the course, the students should be able to:

1. Distinguish between tourism and hospitality, explaining them in details.

2. Outline the challenges faced by managers in the tourism and hospitality industry.

3. Describe the roles of visitors and hosts in the sustainability of the industry.

4. Outline the different needs of customers and ways to meet these needs in the industry.

5. Enumerate the market principles needed to properly manage the day to day affairs of the tourism and hospitality industry.

6. Explain the importance of geographic areas to providing products and services to customers.

7. Explain the importance of communication to enhancing host to visitor relationship.

This module shows how to reach your target audience based on the products and services you have to offer. These services could involve your brand location, situation, room and apartment style and designs, room service and so on. Marketing tourism and hospitality also defines how you go about in reaching your customers and make them do business with you. Since marketing is about creativity and innovation, this module also present ways to create a market even when such does not exist, just in a bid to outwit competitors. In the tourism and marketing sector, it is also very important to establish partnership with travel agencies, hotel and resorts, transporters and even the government.

Aims:

The aim of this module is to expose students to importance of using the basic principles of marketing to identify and solve real life challenges. They will also develop their analytical skills which is paramount to becoming a successful manager in the field of tourism and hospitality. The students will also learn from case studies of marketing strategies employed by managers to make advancement in the field.

Objectives:

By the end of this module, the students should be able to:

1. Explain the concept of tourism and hospitality marketing.

2. Describe the patterns of customer needs and ways to meet them.

3. Use real life scenarios to tackle challenges faced by marketers in the tourism and hospitality sector.

4. List and explain ways of developing marketing strategies and how to apply them to achieve organisational goals.

The front office of a hotel is the chance the hotel has to make a first impression. It is usually the first place a customer goes and the last place he or she visits before leaving. The front desk tells the customer the kind of products and services the hotel has to offer as well as taking orders and taking enquiries. Communication is a very vital skill in the day to day operation of this department. This module exposes students to issues facing accommodation operations and the meaning and scope of a guest cycle.

Aims:

The aim of this module is to expose students to step by step procedures of the front desk operation by ensuring stability in the hotel business through initial reservation details and enquiries, ending with the customer checking out and probably repeating the cycle. This module exposes students to the rigors of having an effective frontline management, stressing on front office operations, planning and staff management.

Objectives:

By the end of the class, the students should be able to:

1. Define and explain the importance of front office and accommodation operations to a hotel.

2. Illustrate business models to develop the front office and accommodation department.

3. Explain ways to segment customers and anticipate their needs and wants.

4. State and explain the principles of quality and systematic management.

5. Explain when and why it is necessary to outsource the front desk and accommodation departments.

6. State the importance of having HSE policies in the hotel.

The food and beverage operations department in a hotel is very vital. This department deals with the procurement, preparation, storing and stock keeping of raw materials. The operation of this department also deals with catering services. It is also important to analyse current trends to make decisions on future policies and procedures. This module takes the student round the product cycle of the food and beverage cycle and how it is important to sustaining the food and beverage department and the hotel at large.

Aims:

This module aims to expose the students to understand the basics of the food and beverage industry and how it is being run. Topics to cover include an in-depth overview of the food and beverage department, marketing of food, nutritional planning, pricing and production, health, safety and automation of food services. This module also exposes students to computer packages that aid the smooth running of the operations of the food and beverage department.

Objectives:

By the end of this course, students should be able to:

1. Explain food and beverage operations and state its importance to the hotel management.

2. Use technological for the service of food and the cycle of guest services.

3. Explain ways to improve customer satisfaction to ensure continuity and loyalty.

4. Demonstrate ways of attending to different customer needs.

5. Explain ways of setting up and arranging a drink and bar section.

6. Carry out routine operations in the food and beverage department like opening, running and shutting down

According to the world health organisation, food hygiene are the measures put in place to make sure that the safety of food is guaranteed from its production stage to its consumption stage. Food contamination can occur during the processes involved from production to consumption. If the health and hygiene of food is not properly dealt with, it can lead to sicknesses and diseases, and ultimately death to an individual. By law, food vendors whether residential, commercial or residential are required to have adequate information, instruction, training, supervision and discipline when dealing with food hygiene.

Aims:

The aim of this module is to enlighten students on the importance of food safety and hygiene methods to the hotel business by using programs to audit and monitor hygienic practices and behaviour of staff. Students will be exposed to the need of sometimes inviting external enforcement teams, training staff and interpreting the requirements of the law as concerning food hygiene and safety.

Objectives:

By the end of this course, students should be able to:

1. Define food health and hygiene and outline its importance to the lives of consumers and the hotel business.

2. Identify food borne diseases and what causes them.

3. List ways of reducing food contamination to the barest minimum.

4. List ways of carrying out personal hygiene practises.

5. Enumerate safety tips required to function properly in the food health and hygiene sector.