Program Overview

Award in Hospitality Management (Tourism and Hospitality Management)

Overview

This module equips learners with the necessary knowledge regarding fundamentals operations of hospitality and managing hotels. It allows learners to acquire the necessary knowledge on various operations within hotels such as front office, food and beverage, sales and marketing, and housekeeping.

Awarding Body & Accreditation

This qualification is awarded by eie Institute of Education and is accredited by the Malta Further and Higher Education Authority (MFHEA). MFHEA deems this Award to be at MQF Level 6 (12 ECTS) of the Malta Qualifications Framework and the European Qualifications Framework for lifelong learning.

Learning Outcomes

Competences

At the end of the course, the learner will have acquired the responsibility and autonomy to:

• Communicate effectively with different departments within hospitality organisations
• Be responsible for own work and work in collaboration with other employees and superiors within any given department within the hospitality organisation
• Create plans for effective sales and marketing in collaboration with superior to enhance the success of the organisation

Knowledge

At the end of the course, the learner will have been exposed to the following:

• Critically analyse the organisational structures in hospitality
• Critically list and discuss in detail the various operations of hospitality and their main functions
• Identify the importance of effective food and beverage operations management to enhance customer service
• Assess the key influences which affect consumer demands related to food and beverage services within a hospitality
• Critically analyse the importance of front-office as the first and the last point of contact of a client within hospitality
• Critically assess the role and function of the housekeeping department within hospitality management
• Identify how all departments within hospitality organisations are divided in terms of organisational charts and the role of the different employees and managerial positions
• Critically analyse the importance of effective human resource management in all departments within hospitality
• Critically reflect on the importance of sales and marketing within the overall success and management of a hospitality organisation

Skills

At the end of the course, the learner will have acquired the following skills:

• Compare and contrast between different types of food and beverage service operations
• Use effective communication skills when dealing with any of the operations of the hospitality industry, especially the front-office department
• Practice effective communication skills to communicate with clients in a transparent, and understand manner whilst portraying quality service
• Identify how all of the different functions work together towards the overall objective of the organisation
• Use effective human resource management to manage the different sections within the hospitality industry
• Discuss sales and marketing plans within the hospitality organisation

Teaching Methodology

This course shall be taught with a student-centred approach whereby learners are encouraged to take active participation in their own learning. Learners shall be presented with PowerPoint presentations, case-study examples, and other interactive learning materials. Students will be asked to discuss and exchange communication amongst each other (classroom or online, as per learning mode chosen).

Assessment

This course shall be assessed with an individual presentation (75%), and a reflective journal (5%). Learners are also expected to undergo a classroom assessment including discussions, multiple-choice assessments and/or observation (20%). Moreover, learners are expected to obtain a minimum of 50% of the total mark to successfully pass from the course.

Fees

• Total lecture hours: 60
• Fees: €1,800.00
• EU & Non-EU Nationals: €1,800 Euro (Whole course will cost you €540 after Tax Credit - Save €1,260 Euro) Get Qualified Scheme