PGD HOSPITALITY & DESIGN MANAGEMENT
IHTTI’s Postgraduate Diploma in Hospitality & Design Management has been designed to provide students with a broad understanding of the international hospitality and related industries. The programme has a dual perspective. On one hand it focuses on the daily operations within a hotel’s departments, on the other hand on the decision making processes that lead to effective departmental and hotel management. The programme provides a foundation that allows the student to work effectively within the Hospitality industry and helps to build a career up to executive management level.
The course is particularly useful for those who have already obtained a university level qualification within another discipline and intend to become senior managers within international hotel chains and resorts. It is equally relevant for those who have significant industry experience and need an internationally recognized qualification to advance to the next level on their career.
Programme Structure
The 5-month academic term is based on hotel operations management and executive management studies. Subjects are delivered in a combination of lectures, seminars and industry based case study projects.
The programme is completed with a four to six month optional internship or a 12 to 18 month management trainee progamme depending on previous experience. The internship office arranges these internships. The internship period provides a valuable insight into how businesses function within the industry.
After successful completion of the programme, students will receive a Postgraduate Diploma in Hospitality & Design Management. Graduates may be eligible to continue on to a Master’s level programme at our SEG partner institution.
PGDHM - Postgraduate Diploma in Hospitality & Design Management
Course Description:
Food & Beverage Theory and Menu Planning
This module aims to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. This module embraces the principles and techniques required for professional execution of food andbeverage production in tandem with food and beverage service.
Food & Beverage Management (AH&LA)
This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design, facilities design, layout and equipment. The module also introduces the important element of human resources management within food and beverage operations.
Food and Beverage Cost Control (AH&LA)
Food and beverage cost control provides students with practical knowledge of the management control cycle used in all types of food service operations to plan, attain and maintain organisational objectives, while making the most costeffective use of time.
Housekeeping Management (AH&LA)
This module is designed to enable students to develop an understanding of the principles of housekeeping management and their application in today's hospitality industry. It also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment.
Front Office and Rooms Division Management (AH&LA)
This module addresses front office procedures, from advanced reservations to check out. The various aspects of front office management, including systems and personnel that contribute to the effective running of this department are analysed in depth. This module evaluates the relationship between the front office and housekeeping departments.
Managerial Accounting (AH&LA)
The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.
Human Resource Management (substitute for AH&LA Module)
This module is designed to develop an appreciation of human resource management in general and in the specific context of the hospitality industry. The module emphasises the interaction of management and employees and encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry. It will further provide students with an appreciation of the theory and practical implementation of concepts and developments in the field of management, with particular emphasis on management within the hospitality industry.
Marketing Management for the Service Industry (AH&LA)
This module will explore the phenomenal growth of consumption on a global context and the role of marketing, and specifically promotion, in relation to this. In so doing, the module will identify links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop students’ market research and analytic skills related to a practical marketing planning issue, through the use of ‘real world’ case studies and guest lectures. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.
Applied Research Skills
The service economy relies on particular research methods techniques in order cope with the intangibility of the products and an inherent customer focus. Understanding consumers’ wants and needs as well as satisfaction levels is still an under-skilled and under researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry. This module aims to develop the research and reporting skills of students. The module will progress from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.
Information Systems II
This module aims to provide students with the concepts and skills associated with contemporary web design. The module addresses the essential differences between web and print as a means of communication and explores design concepts, which have been developed from the traditional world or print, demonstrating their adaptation to designs for the Internet. Students will create websites using appropriate software and will produce an on-line document ready for uploading to the Internet. This module also invites you to prepare, modify and enhance designs using CAD software as the principal platform. It provides you with an introduction to the knowledge and skills required to use appropriate computer software as an aid to design in the hospitality industry.
Facility Management and Design
The aim for this module is to enable students to explore the essential elements in the acquisition, maintenance, management quality systems and control of premises, plant and equipment used in the hospitality, leisure and luxury sectors. It is a broadly based module that covers the related understanding of maintenance, design and energy management and their application to current and future industry practice.
Concierge Services (AH&LA)
This module is design to transform the student’s perception of exceeding customer expectations. The corner stones of the module will focus on innovative solutions, building lasting relationships and achieving excellence every time. It aims to develop world-class concierge service skills, along with the required supervisory and communication skills to succeed in concierge and hospitality operations.
Fundamentals of Interior Decorating
The module covers a broad spectrum of interior decorating principles in order for the student to personalise and transform interiors and to acquire the knowledge and skills of dressing a room in different finishes. Students will be challenged with transforming a specific room, taking clients’ needs into consideration. Emphasis will be placed on applying the use of different colours, styles, textiles, lighting, window and floor coverings, textures and accessories, in order to create aeshetic appeal.
Audio & Visual Technology
Audio Visual technology is increasingly being used in hospitality establishments to enhance interaction and communication with clients. The scope of these technologies has gone further to enrich customer satisfaction and staff communication. Technologies including sound, video, lightening display, projection systems, and audiovisual equipment are evident in the hospitality industry today. This course is aimed at teaching students the demonstrate competences in understanding and working with Audio-Visual technology throughout a hospitality establishments operations. Participants will demonstrate competences in choosing, installing and maintaining Audio Visual technology to increase efficiency, and satisfaction in the hospitality establishment. Lectures, inclass exercises, and one-on-one consultations with the instructor focus on applying concepts and techniques as outlined within the specific objectives (competencies) below.
Language Studies - French, German or Spanish
