Advanced Diploma in Travel, Tourism & Hospitality Management

Course details

Travel, Tourism & Hospitality Management is intended for those who wish to pursue a career in the hospitality line or the service industry. The candidate, after the programme, will be well-versed in the managerial system that is key to the successful running of any hotel as well as the hospitality aspect that is vital in getting customers to return.

Average Teacher to Student Ratio

1:30

Course Modules

Academic and Professional Development 2

• Reflective practice
• Learning style recognition and development
• Leadership and Management Skills
• Writing in different styles for academic, personal and reflective purposes
• Researching and analysing academic work, reference skills.
• The graduate skills and knowledge needed in your chosen industry/sector
• Using and evaluating the use of new skills and knowledge
• Industrial speakers on current issues
• Analysing and presenting data;
• Specifying research questions and testing hypotheses.
• Research styles and traditions: quantitative and qualitative and combining methods.
• Building up a feasible research design, including ethical, sampling and reliability evaluation.
• Philosophical approaches.
• Primary research methods covering a range of qualitative and quantitative methods, such as interviewing, focus groups, observation, questionnaires, SPSS, Nvivo.

Event Catering Management

• Overview of events industry: scale and scope of events industry, current and future trends, types and characteristics of events, impacts on society and people
• Event catering: importance of catering provision within events, determining functional needs and creative options.
• Event planning process: developing concept, organisation, feasibility study, assessment of market/client's needs
• Staffing and training: determining staffing levels, manpower planning, designing recruitment process, managing volunteers
• Logistics and supply: operational plan, menu planning, floor layout, crowd management, purchasing food and beverage
• Contract laws, licensing restrictions, trade description, industrial/public relations, health and safety employment.
• Managing guest experience: setting expectations, marketing, communication, delivering quality service
• Management and organisation: organisational structure, group dynamics and communication, conflict management, work ethics and motivation

International Hotel Management

• International hotel industry overview: structure, ownership, key players, scope of centralisation, branding and standardisation, political context.
• International hotel operations: products, markets, ownership, financing, organisation and general approach, policies, philosophies and strategies, communication and planning.
• Performance in hotels: criteria of performance, financial, internal business, innovation, customer perspective and improving productivity
• Cross cultural communication: cultural difference, cultural identity, cultural taboos, culture shock, international guests.
• Yield Management: concept of yield management, industry applications, yield management vs. discounting strategies, trends in demand for capacity constraint products, distribution channels
• Facilities design and management: property ownership, hotel facilities as products, planning, design and development, property operation and maintenance, environmental influences and legislation.

Trends in the Hospitality Industry

• Consideration of the provision of hospitality outlets in their use of ethically sourced products compared with the economics of such initiatives.
• Food psychology in what determines customer choice and the impact media has on consumerism.
• Issues of global food production and initiatives
• Sustainability of SME to survive in the global market.
• The legislation governing animal welfare and how the hospitality industry has responded to this.
• Global issues and hospitality: demographic and socioeconomic trends, technological innovations, political forces, legislation, ethical and environmental issues.
• Local issues and legislation inhibiting growth and sustainability.

Applied Business Management

• The importance of the brand
• The service concept – quality and its positive contribution to promotional investment
• The control elements of the communications process based upon traditional and emerging AIDA models
• Leadership styles
• The leadership challenge – values and behaviours, reflection
• Theories of motivation
• Effective team management - delegation, managing performance
• Changes in a growing business
• Relevant costs and revenues for decisions
• Control of stock and cash
• Stocktaking and consumption
• Cost-volume profit analysis
• Long term decision techniques
• Long term capital structure and costs
• Investment ratios
• Investment in working capital

Business Development and Entrepreneurship

• Market research
• Creativity
• Innovation
• Entrepreneurship and intrapreneurship
• Market segmentation
• Statistical and market data
• Return on Investment
• Consumer behaviour
• Consumption and industry trends
• E-business and technology
• Sources and types of funding and investment
• Project Management
• Feasibility analysis
• Risk analysis
• Competitor analysis

Entry Criteria

Diploma in Travel, Tourism & Hospitality Management or equivalent

Credit Transfer: Students who have prior studies from other institutions or work experience are eligible for advanced standing. Applicants would need to complete the Application for Credit Transfer form. The Academic Board will assess the student's application and may grant the student with some exemptions from some of the modules. Supporting documents e.g. copies of transcript, letters from current or previous employer stating job details and curriculum vitae are to be submitted to our Administrator for processing. Result will be made known within 3 weeks. Relevant fees may also apply.

Assessment Mode

Examination, Coursework & Work Based Learning

Examination Period

Upon Completion of Each Module

Promotion & Award Criteria

• The Advanced Diploma in Travel, Tourism & Hospitality Management consists of 6 modules of 40 credits each. Students must attain 240 credits in total to be awarded the Advanced Diploma.
• Students who have prior studies or work experience can apply for credit transfers.
• Students with an Advanced Diploma in Travel, Tourism & Hospitality Management from Uptrend College are eligible for direct admission to the Final Year of the University of Derby BA (Hons) in International Hospitality Management.