Advanced Diploma in Hospitality Management Central

Course details

The Advanced Diploma in Hospitality Management was designed to train and equip our students with the necessary skills and knowledge to take on supervisory and management positions in the Hospitality Industry. Key components include planning, leadership and quality management strategies to equip students to become well-rounded managers. Emphasis is placed on:

Imparting knowledge and skills,
Teaching students to apply this knowledge and skills, and
Teaching students to analyse how this knowledge and skills are applied in the industry
MODULE DESCRIPTIONS

Hospitality Budgeting
The aim of this unit is to provide learners with an overview of basic budgeting activities like making journal entries, reconciling accounts, preparing budget information and monitoring and reviewing budgets. Topics include analysing and interpreting financial statements, cost-volume-profit analysis, budgeting, making capital investment decisions.

Hospitality Finance
The aim of this unit is to introduce learners to roles of accounting and finance and how they can be valuable tools for decision-making purposes. Topics covered are: accounting and finance, measuring and reporting financial position, performance and cash flows.

Hospitality Leadership
The aim of this unit is to introduce learners to leadership types and theories used to model high standards of performance and behaviour. They develop team commitment and cooperation to manage team performance and encourage respect for diversity in workplaces. Topics include: solving problems through analytical and creative methods, team motivation, setting realistic and achieveable goals, empowerment of employees, delegation of tasks and managing change in the workplace. In studying team dynamics, students will learn how team roles are defined and how teams are formed.

Hospitality Workplace Skills
The main focus of this module is to equip students to communicate successfully in hospitality workplace environments. The content is designed to prepare students to identify, respond, and resolve conflict situations with customers and colleagues in the workplace. The tools from this module assist in the preparation and handling of challenging job-related interactions, and the delivery of effective communications.

Hotel Procedures
This unit emphasises the need for formal policies and procedures in hotel operations. The process of creating these policies and procedures is examined, along with how these policies are applied in various departments. Examples studied are those which govern front office, housekeeping, F&B and security operations. In each chapter, learners examine what the policies are, how they are implemented and reviewed periodically.

Human Resource
The human resource function of an organisation is much more than hiring staff to fill job vacancies. This unit teaches students to identify recruitment needs, administer recruitment and develop staff selection. Students will learn to plan and organise induction programs, maintain staff records; develop and implement staff rosters. Topics include job descriptions, employee benefits, monitoring of staff performance, developing training and development needs and labour cost control.

Operations Planning
This unit provides students with skills that help to develop, administer and monitor operational plans. Students are taught how to conduct ongoing evaluations, manage a framework for health safety and security; establish and maintain particpative arrangements for the management of health safety and security.

Research Skills
This unit equips students with the necessary skills and techniques to prepare comprehensive management reports. Topics include: sourcing information, using information, methodology, referencing of information and preparing reports and presentation. All the skills learned are put to use in the final assignment which includes a formal presentation in front of the class.

Workplace Management Skills
This unit equips students to identify, resolve and responds to conflict situations with colleagues and customers. The emphasis of the module is the interpersonal and communication skills required to manage industrial relations and disputes. The module discusses how workplace conflicts are tackled and solved and the roles which are played by unions, employee and employer organisations. Students learn how to build a positive industrial relations climate, establish and implement formal industrial procedures.

DELIVERY METHOD

Classroom lessons include some or all of the following:

Lectures
Group discussions
Presentations
Case studies
Videos
TEACHER:STUDENT RATIO

1:40

ENTRY REQUIREMENTS

Minimum Age Requirement
- Applicants must be 17 years and above

Academic Entry Requirements
- AEC Diploma or any other recognised diploma, or
- 2 GCE A-Level passes, or
- 3 GCE O-Level passes, or
- 4 GCE N-Level passes, or
- Higher NITEC certificate, or
- BTEC Level 4 qualification, or equivalent
English Language Requirement
- Pass in English at GCE N/O-Level, or
- IELTS 5.5, or
- Pass in AEC Level 4 English Proficiency Test, or equivalent
Mature applicants
- Mature applicants above 21 years of age with secondary school education and 2 years relevant working experience may be considered
ASSESSMENT & GRADING

The modules in the programme are assessed by a combination of formative (40%) and summative (60%) assessments. Students must attain an overall Pass grade in the formative and summative assessments in order to pass the module.

GRADUATION CRITERIA

Students must successfully pass all prescribed modules (with the exception of exempted modules) in the programme with grades (Distinction, A, B+, B, C+, C, D+ or D) and meet the minimum attendance requirement, in order to graduate with an Advanced Diploma in Hospitality Management awarded by AEC College.

AWARD

Advanced Diploma in Hospitality Management awarded by AEC College.

COURSE DURATION

INTAKE DATES

20 January 2014
17 March 2014
12 May 2014
7 July 2014
1 September 2014
27 October 2014
22 December 2014