RDO – Rooms Division Operations
This module covers understanding rooms division operations (front office and housekeeping departments), front office processes and housekeeping operations.
RDS – Rooms Division Supervision
This unit covers evaluating the effectiveness of rooms division operations (front office and housekeeping departments), supervising housekeeping operations and managing the performance of staff.
FBO – Food and Beverage Operations
This unit covers understanding the principles of food production operations and food and beverage service.
FBS – Food and Beverage Supervision
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.
FTH – Finance in Tourism and Hospitality
This unit covers understanding the sources of income generation and other funding in the tourism and hospitality industry; the operation of the business in terms of the elements of costs; be able to apply the concept of marginal costing to price setting, particularly as applied to those costs which change with time or level of activity and be able to prepare budgets with actual results.
CSMTH – Customer Service Management in Tourism and Hospitality
This unit covers the management of customer service operations, managing the resolution to customers’ queries and complaints, analysing the effectiveness of customer service in hospitality or tourism and understanding the use of quality systems in the tourism and hospitality industry.
GTH – Global Tourism and Hospitality
This unit covers understanding the size and scope of the global tourism and hospitality industry, the food and accommodation that sub-sectors it, the issues and influences affecting it and the growth of global tourism and hospitality brands.
IA – Industrial Attachment
The aim of the Industrial Attachment is to expose students to a professional working environment where they can learn through real-world experiences. After completing theoretical components of hospitality service, students get to fully comprehend the service encounter through hands-on learning.
The workplace assessment forms a critical part of the overall assessment for the course and assesses three modules:
- Rooms Division Supervision
- Food and Beverage Supervision
- Customer Service Management in Tourism and Hospitality