You will gain the knowledge and skills on how to apply managerial finance and control principles in a commercial environment.
Level 3 Foundation Diploma in Tourism and Hospitality
It will enable a student to perform in a manufacturing environment, be able to complete basic management accounts, have a working knowledge of cost accounting, breakeven analysis, cost-volume-profit analysis, advanced costing, budgeting and standard costing, financial management and business ethics. An understanding of cost and management accounting is essential for any bookkeeper, accountant or office manager Toggle navigation.
The Diploma in Hotel Management aims to provide students with a broad understanding of the operational aspects of the international hotel industry, and a knowledge of the underlying principles involved. This is a Guided Learning Hour programme where students are required to demonstrate interpersonal, self study and research and presentation skills throughout the qualification.
Assessments are developed to encourage these skills that will provide students with a very strong foundation for further studies in hospitality and tourism sectors. Students can achieve the guided learning hours in combination of face to face classroom interactions, attending seminars, visits to hotels, self study and group study as well as research work. Assessment: Assignment or work-based assessment.
- OTHER PROGRAMS.
- The Shadow Banking System: Creating Transparency in the Financial Markets;
- Other Programs: BIHR.
- The Strangers on Montagu Street (Tradd Street, Book 3)!
This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands. Assessment: Assignment. This unit covers evaluating the effectiveness of rooms division operations front office and housekeeping departments , supervising housekeeping operations, supervising housekeeping operations and managing the performance of staff.
This unit covers understanding the principles of food production operations, food production operations and food and beverage service. This unit covers evaluating the effectiveness of food and beverage operations, developing food and beverage operations, understanding how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance. This unit covers understanding rooms division operations front office and housekeeping departments , front office processes and housekeeping operations.