Advanced Diploma in Hospitality Operations

The Advanced Diploma in Hospitality Operations is designed for learners who wish to develop knowledge skills required by junior managers and entrepreneur’s learners will have the opportunity to prepare themselves for a career in the Hospitality industry. Learners will also gain valuable work experience through the 6-month internship.

Core Modules
Academic and Research Skills
This unit aims to develop learners’ academic research and writing skills. Topics include academic English, primary and secondary research, writing and reading strategies, referencing, and crafting research proposal. 

Business Communication
This unit introduces various communications options available in business context so that students can make appropriate choices in the workplace. Students will gain confidence in their ability to communicate by practicing and receiving feedback on business communication skills. Opportunities for improving academic language proficiency are embedded in this unit.

Front Office Operations
This unit introduce students to the systems and procedures required for front office operations. It emphasises the importance of high standards in personal qualities and the provision of customer service. 

This unit aims to develop learners’ knowledge and understanding of the scope and importance of Customer Relationship Management (CRM). Learners will be equipped with skills to deliver effective CRM in the baking and food service industry.

Housekeeping Operations
This unit equip learners with necessary knowledge and skills required to work in an Housekeeping department. Students gain confidence to identify and serve the needs of the guests by providing appropriate care in Housekeeping industry. 

Food and Beverage Operations
This unit aims to equip learners with knowledge and practical skills required in a food and beverage environment. Topics include food and cuisines, alcoholic and non-alcoholic beverages, table-setting and serving techniques. 

Pastry and Baking Techniques
This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.

Culinary Skills
This unit introduces the learners to the principles and practices associated with culinary operations enabling them to produce safe, sound, and wholesome food. This module will develop techniques and processes essential to culinary arts. 

Meetings, Incentives, Conferences and Exhibitions (MICE) Management
This unit gives learners the understanding of the dynamic nature of the tourism and hospitality industry in Meetings, Incentives, Conventions and Events Management. It explores the importance of destination branding and uses different case studies and examples from around the world.