International Diploma in Hospitality Management

Course details

Tutorial: 1:10
Lecture: 1:25
Practical: 1:8
Course Intake: Available intakes in year 2014:

Intake No
Course ID
Course Commencement date
Course End date
1
IDHM/2014/01
13/02/2014
12/02/2015
2
IDHM/2014/02
14/04/2014
13/04/2014
3
IDHM/2014/03
16/06/2014
15/06/2014
4
IDHM/2014/04
11/08/2014
10/08/2014
5
IDHM/2014/05
13/10/2014
12/10/2014
6
IDHM/2014/06
15/12/2014
14/12/2014
Note: Application closes 1 month before the course commencement date for international students and 1 week for local students.

On Campus theory and practical

12 months

Module :

Module 1: Introduction to Hospitality Management


This module introduces the learner to the various segments in the world of hospitality, leading names in the industry, career avenues and growth prospects. The student is familiarized with the service sector, its culture and issues faced by the managements.

Module 2: Business Communication

A subject gaining wide publicity and importance in the modern world as distances become small and globalization becomes the way of life. This module is essential for all learners interested in pursuing a career in the Hospitality Industry. This module helps the student to understand different ways of communication, contemporary trends, customs and practices reigning in the industry.

Module 3: Basic Economics

The study of Economics is key to the understanding of market dynamics. The module aims to prepare students to plan and execute economically viable and profitable projects in future. The study holds relevance to the hospitality industry and will guide students through basics of the subjects, preparing them for their future operations.

Module 4: Food & Beverage Service & Operations

F&B service and operations is a challenging, yet an interesting subject of study. In this module, students will be focusing on guest relations, marketing and technology pertaining to the F&B industry. In addition students will also be exposed to ways of handling changes and complex situations professionally.

Module 5: Hospitality Supervision

A hospitality manager faces the most challenging responsibility of finding the right employees and keeping them motivated in the job. A supervisory role is not just to oversee subordinates' works but primarily to guide and nurture them to be better professionals. This module will provide students with a broad overview of supervisory functions and activities in modern-day hospitality business.

Module 6: Introduction to Culinary Art

The way into anybody's heart they say is through the stomach. This module seeks to equip students to flourish in the exciting world of culinary art and the rudiments of culinary secrets are gradually unveiled before them.

Module 7: Introduction to Conference & Convention Planning

MICE (Meeting, Incentives, Convention and Exhibition) industry demands great attention and focus with its rapid growth and popularity. It is pertinent that hospitality students be introduced to the specifics of the MICE industry. This module will enable students to understand the high expectations, sophistication and technological advancement prevailing currently in the industry.

Module 8: Food Service Safety, Trends and Challenges

Food service safety and hygiene has gained wide focus and awareness in the present environment. It is vital for hospitality students to understand and learn the best practices of food service safety and hygiene. This module will enable students to appreciate its importance.

Module 9: Bar & Beverage Management

This is a study of the wide variety of beverages consumed by people on a regular basis. The module intends to familiarize students not only to the type of beverages but also to the beverage dispensing equipment, selling techniques and control measures needed, while running the Beverage Operations.

Module 10: Accommodation Management

Increasingly demanding customers in the hospitality industry has created a demand for trained personnel to handle the front office role efficiently. This module facilitates the learners to gain knowledge of the varying needs of the complex front office personnel and become a part of the operations. Housekeeping operations also form an essential part of this module as it prepares the students to plan, organize and perform the daily functions in a structured manner.

Minimum Age
16

Academic Level
GCE 'O' Level or its equivalent

Language Proficiency
A pass in English in GCE 'O' Level , IELTS 4.5 - 5.0 or its equivalent

Final Assessment is conducted by Bradford-Rex College of Hospitality & Management
Students with a min. of 90% (International) and 75% (Locals) attendance can register for examinations.
Assessment consists of only theory examinations.
Student's who have successfully completed and passed the examination will be awarded with International Diploma in Hospitality Management from Chichester College, United Kingdom
Bradford-Rex College will provide a certificate of attendance for those who have not passed the examination.