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UNIVERSITY & PROGRAMS
| Diploma in Hospitality Management |
| SEMESTER 1 |
| DHM 220: Hospitality Manager (3 cr) |
Covers management functions, skills, roles towards decision-making, role and nature of services in the hospitality industry, and future challenges in an economic perspective.
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| DHM 221: Hospitality Marketing (4 cr) |
Covers role of marketing in the hospitality industry, the process where hotels analyze and assess their environments for opportunities and threats in order to formulate, implement and evaluate marketing programs to aim at their target markets effectively.
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| DHM 222: Principles of Front Office Operations (6 cr) |
Covers the hospitality industry, structure of hotels, effective communication between the front office and other departments to ensure a satisfying experience for the guests in the guest cycle from pre-arrival, stay and departure.
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| DHM 223: Professional Management of Housekeeping Operations (6 cr) |
Covers handling of chemicals, linen, proper use of equipment and timely procedures in planning for cleaning of guest rooms and public areas, and housekeeping performance evaluation.
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| DHM 224: Food & Beverage Service (6 cr) |
Covers the food service industry, F&B service areas, equipment layout, menu planning & selection, bar operations, the F&B sequence, Gueridon and specialized services, catering, supervisory aspects, maintenance and safety.
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| DHM 225: The HACCP Food Safety Training Manual (5 cr) |
Covers proper food handling procedures, hazard & risk analysis, monitoring techniques, and record keeping in serving or selling food, focusing five major points of a successful HACCP program due to increasing consumer awareness & demand on health and hygiene.
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| SEMESTER 2 |
| DHM 230: Hospitality Management Accounting (6 cr) |
Covers understanding, analysing, interpreting financial statements & ratios, pricing methods, cost, cash & capital analysis and management, cost-volume-profit decisions, operations and capital budgeting, investments, financial goals and use of information systems.
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| DHM 231: Supervision & Leadership in Tourism & Hospitality (5 cr) |
Covers managing workplace operations with focus on the management of staff, including job design, selection, training, and monitoring workplace performance leadership styles, and occupational health and safety.
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| DHM 232: Hospitality Sales (6 cr) |
Covers strategies used by leading hospitality organisations, selling as a vital link to marketing & operations, effective use of office automation in sales, yield management, point of sales systems & guest service technology.
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| DHM233: Resorts - Management and Operation (4 cr) |
Covers resort lodging, food and beverage, and guest activities, details of activity programming, guest safety & security, corporate & meeting planning, management of seasonal employees, and operational & logistical challenges faced.
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| DHM 234: Hotel Convention Sales Services & Operations (3 cr) |
Covers industry overview, the planning involved, its markets, role of convention bureaus, marketing & advertising strategies, sales negotiations & contracts, F&B planning, on-site planning, exhibition & trade-shows planning, industry trends & resources.
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| DHM 235: Food & Beverage Cost Control (6 cr) |
Covers managing revenue & expense, determining sales forecasts, managing cost of F&B, the production process, pricing, cost of labour, controlling other expenses, income statement analysis, planning for profit, maintaining and improving revenue, control systems, global trends & technology's role.
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