Strategic Hospitality Management

Using a strategic approach, students will analyse current management theories relevant to the international hospitality industry. Key issues include the application of strategic management processes within the hospitality industry; gaining a competitive advantage with regard to sustainability, minimising risk, and investing in innovative competencies; operating effectively within a hospitality operation structure; and creating economic value for a hospitality organisation.

Events and Conference Management

This course is designed to provide an opportunity for the student to develop flexibility and inventiveness in the provision of events services. It develops within the student the capacity to learn by observing and interpreting current industrial practices within events activities. It also develop positive attitudes toward quality control systems within events activities and recognize the importance of implementing dynamic marketing strategies in events management together enabling the student to utilize supervisory skills previously acquired to develop human resource management, negotiation and project skills & develop attitudes to quality and value in respect of people, management and customer care.

Current Trends in Food and Beverage Industry

This module aims to introduce students to the current trends in the food and beverage and restaurant industry. The continuous and dynamic food and beverage industry requires operators to have a contemporary understanding of the developments in the field, on both a global and local level. Effective managers of food and beverage and restaurant operations need to understand these current developments to make optimal business decisions and run successful operations

Food and Beverage Service

This module is designed to expose students to restaurant and bar service. It will enhance the students developing their technical, practical and professional skills to allow them to function with minimum supervision and also to upgrade the sales and marketing skills so that the student may competently and confidently give suggestions to customers which will increase the profit base of the operation. It also develop attitudes to quality and value in respect of people, management and customer care.

Food and Beverage Management

This module is designed to enable students to critically appraise the particular problems of food handling and service, recognize solutions adopted by management and propose alternative and effective solutions. Isolate and compare the elements common to profitable food and beverage provision systems, recognizing the particular differences within and between each system. Examine the cultural dimensions of food and beverages and to make an enlightened contribution to current industrial practice and development of management techniques within the food and beverage area.

Food and Beverage and Yield Management

This module aims to provide the skills to make smart, strategic decisions about revenue, yield and cost in food and beverage management. Yield management is an increasingly vital function and involves a coordinated effort across the organisation. Food and beverage operations can increase revenue through balancing demand, reservation scheduling and pricing strategies. The module focuses primarily on pricing, advertising and revenue forecasting as the prime decisions. Market and rate strategies are analysed through case studies.

Industrial Attachment

As part of the course, this compulsory module enables students to consolidate the theoretical knowledge acquired during the Postgraduate Diploma programme in a real-life work environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment.