Introduction to Tourism
This unit aims to introduce learners to the tourism and hospitality industry. Learners will understand the types and characteristics of different hotel and food service providers. Learners will also understand the roles and functions of different delivery channels operating within the industry and will be able to gain an insight into how the industry has developed and is likely to develop in
The Tourism Sector
This unit will provide learners with an understanding of the global environment within which the travel and tourism sector operates. The unit examines the historical evolution of tourism, the current structure of the tourism sector, the external influences on tourism and the impact tourism has on host communities and the environment. Learners will also undertake an investigation of international and national policies and assess their influence on the tourism sector. The effects of political change on the sector’s operation will also be examined.
Contemporary Issues in Tourism
The aim of this unit is to provide students with knowledge and understanding of the tourism industry. Gaining insight into how tourism and hospitality organisations function within the wider business environment. Students will examine the purpose of different tourism organisations, exploring the size, scale and scope of the industry. Students will explore the skills requirements and the challenges that organisations have with recruiting sufficiently skilled staff to support business growth. Students will consider the external factors that impact the industry and will gain an understanding of what drives supply and demand for tourism and hospitality products and services. Students can then use the knowledge, understanding and skill sets gained in this unit to be able to identify, and take advantage of, potential trends and developments.
This unit aims to develop the leaners’ knowledge and understanding of components of geography in relation to tourism. The learning objectives of this module include imparting knowledge on the importance of understanding geography to tourism, the map and its components, features of Asian and world geography and the various tourist destinations all over the world.
Meetings, Incentives, Conferencings and Exhibitions (MICE)
The aim is designed to empower students to meet all challenges that surround a production. From the initial concept to ongoing management, techniques to increase the chances of success and systems to avoid many common mistakes. The course shows dozens of ways to save time and money and introduces one to every facet of the planning process. The students will be equipped with new ideas, support, and creative problem-solving skills.
Marketing Management in Tourism Industry
This unit introduces learners to the key concepts and functions of marketing as they apply to services industries, including hospitality, travel, tourism, sports, leisure and recreation. The unit will give learners knowledge and understanding of the key factors affecting marketing environments, and investigate the role of marketing in different sectors of relevant service industries. The unit focuses initially on the concepts of marketing, moving on to the functional and operational aspects of marketing as the unit progresses. Learners will investigate marketing in the context of one of today’s competitive service industries.
Entrepreneurship and Small Businesses
The unit is primarily designed for learners who are interested in small business enterprises and looks at the development and expansion of such businesses. The unit draws together many of the topics covered in other units and allows learners to practice the business skills required in a small business.
The aim of this module is to equip learners with retail merchandising, marketing mix, space allocation, principles of design, visual and marketing communication. Learners will gain understanding in Product Assortments, Inventory movement and other aspects of retail management.
Customer Relations and Management
The aim of this unit is to covers the management of customer service operations, managing the resolution 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.
This unit is designed to introduce learners to the management principles of tourism operations. It is intended for learners who aspire towards a career in general tourism and hospitality management. Learners will focus on a wide range of operational and economic characteristics, including customer profiles and patterns of demand. This will lead to the consideration of product development and the opportunities and constraints that affect such development.
This unit covers evaluating the role of a facilities manager in a hospitality or tourism organisation; ensuring the facilities of a hospitality or tourism organisation meets health, safety and environmental requirements and maintaining and developing the facilities of a hospitality or tourism organisation premises.
The aim of this unit is to enables students to gain an understanding of main sources of finance, to understand the relationships between cost volume and profit, to carry out specific costing practices and make recommendations on prices and interpret business performance using recognised tools.
Food and Beverage Operations
This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills.
Rooms Division Operations
The aim of this unit is to examine the role of the rooms division within the management of a hospitality operation, the operational elements that comprise the rooms division and how these are deployed by management to maximise both occupancy and rooms revenue. Learners will gain understanding of the role of the front office as the ‘nerve centre’ of customer activity with network communication links within and to other departments. They will also gain understanding of the management of housekeeping services.
Human Resource Management
This unit looks at the key elements in human resource management. Learners will investigate employment law and how it affects service industries businesses. They will also investigate the current state of employee relations in service industries. Learners will examine the practicalities of the recruitment and selection process in order to develop the skills required to effectively administer this human resources function. Learners will investigate training and development in service industries businesses to determine the contribution they make to an effective business.
Personal and Professional Development
The aim is to design and to enable learners to assess and develop a range of professional and personal skills in order to promote future personal and career development. It also aims to develop learners’ ability to organise, manage and practise a range of approaches to improve their performance as self-directed learners in preparation for work or further career development. Its emphasis is on the needs of the individual but within the context of how the development of self- management corresponds with effective team management in meeting objectives.
The objective 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.