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Hotel Management |
CTH Advanced Diploma in Hotel Management
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with Work Experience Programme
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FB Mgt - Food and Beverage Management
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This module focuses on the development and application of practical activities within a Food and Beverage environment. It gives an overview of the organisation of Food and Beverage Management and develops the practices and procedures which must be followed. |
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On completion of this module, you will be able to: |
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Analyse business environments |
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Set and enforce operational standards |
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Identify customer requirements |
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Develop ideas and concepts to meet customer requirements |
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Explain and develop the relationship between customers and the operation |
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Plan both the food and beverage production and service elements with regard to correct safety and hygiene practices |
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Construct beverage lists and describe the range of beverages to customers |
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Manage the purchasing, storage and sale of beverages in line with legal constraints |
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Implement the principles of equipment planning |
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Plan and manage the staff of an operation |
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Appraise the results of the food and beverage operations. |
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SM - Strategic Management
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This module makes you aware of the strategic planning process and its impact on the Hospitality Industry. You will gain a thorough understanding of Hospitality policy-making within global, international and national contexts and create an ability to develop and apply innovative strategic planning approaches in response to corporate policies. You will gain sense and imagination in the relationship between policy and practice and they will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning. You will learn how to explore the necessary tools, procedures and competencies needed to analyse, define, plan and manage change in an international context. |
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On completion of this module, you will be able to: |
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Identify and evaluate the process of strategy formation for the Hospitality Industry |
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Assess the range of tools available for strategic planning |
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Develop and critically evaluate strategic policy and action. |
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FM - Facilities Management
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This module develops an understanding of the requirements of a facilities manager in relation to the management of services which support an organisation. You will consider Facilities Management and how this can affect the success of the operation. This module is topical and reflects current issues. |
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On completion of this module, you will be able to: |
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Identify and describe the facilities operations within the individual sectors of the hospitality industry |
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Evaluate procurement issues and their application in facilities management |
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Describe the trends and developments in information technology and the implication these changes have on Facilities Management |
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Examine influences on space planning processes |
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Demonstrate how to manage and monitor health and safety in a facilities context |
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Describe the effect facilities management have on the internal and external environment |
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Define agreed terms of quality and assess their relevance to the facilities management. |
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MA - Management Accounting
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This module provides you with an understanding of the financial and accounting records used in the Hospitality Industry, and the ways these can aid effective managerial decision-making. It gives detailed additional coverage on Sales & Cash Budgeting, Marginal Costing and Final Accounts for internal use. The course content should follow on from the material in Finance for Hospitality and Tourism, allowing students to calculate marginal costings and formulate decisions from such material. It gives students the ability to interpret accounting information and maximise the use of computing in management accounting. |
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On completion of this module, you will be able to: |
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Prepare and understand internal final accounts for Sole Traders, Partnerships and Limited Companies |
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Control cash and credit sales |
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Calculate costings for a range of goods and services |
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Make pricing decisions on the basis of costings and other factors |
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Prepare budgets and use variances to analyse and compare actual and budgeted figures |
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Evaluate capital investment decisions using a variety of techniques |
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Interpret accounts using standard ratios and percentages. |
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HRM - Human Resource Management
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This module provides you a foundation in both the knowledge and skills of Human Resource Management required by managers in the hospitality industry. The module recognises that management of human resources at all levels can critically affect the efficiency and effectiveness of an organisation. |
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On completion of this module, you will be able to: |
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Explain the role of HRM in an organisation |
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Identify and appraise HRM policies |
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Select appropriate strategies for the recruitment and selection of staff |
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Operate HRM policies regarding absenteeism, disciplinary and grievance procedures within a legal framework |
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Select and justify remuneration methods appropriate to given roles |
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Monitor, appraise, train and develop staff using a variety of techniques |
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Understand and implement the legal and contractual responsibilities on both managers and employees |
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Observe the highest ethical standards with regards to staff and customers. |
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MRR - Management Research Report
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This module should be studied concurrently with other Advanced Diploma Modules over the same period. It offers you the opportunity to carry out a research report that involves analysing and interpreting data and making recommendations for future action. It has a secondary aim of developing independent research and study skills that you will require when following a further period of study or working in the industry. |
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On completion of this module, you will be able to: |
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Demonstrate the ability to undertake independent research |
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Collect relevant data |
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Demonstrate the ability to interpret data |
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Present the information in an agreed format. |
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