Hotel Management Diploma
American Hotel & Lodging Association
Duration:Full-time – 18 months, plus 6-month industry internship, 5 days a week.
Course content:
Provides training in all facets of the hospitality industry operations comprising of the front and back office related operational skills and knowledge necessary to meet the requirements of a supervisory level employee. The full-time programme is suitable for anyone looking to start a career in hospitality.
Cost: Full-time RO4,400.
Hotel Management Diploma – Part Time
Duration: Part-time – 8 weeks, 2 days a week, 2.5 hours a day.
The part-time programme is suitable for employees already working in the hospitality industry with at least 3 years’ work experience.
Cost: RO450 per module.
Hotel Management Diploma – Distance Learning
Cost: RO1,995. Exams to be held at nhi. Distance learning RO240 per module
The Lodging and Food Service Industry
Course content: Lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organisation of hotel and food & beverage operations, and by focusing on industry opportunities and future trends.
Food Safety: Managing the HACCP Process
Course content:Presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, ensures satisfaction for food establishment guests, staff members and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation
Managing Front Office Operations
Course content:Presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management
Managing Housekeeping Operations
Course content: Presents a systematic approach to managing housekeeping operations in the hospitality industry. Areas covered include the role of the housekeeping department in hotel operations, typical cleaning responsibilities, control of expenses in the housekeeping department and the managerial skills necessary to efficiently operate an on-premises laundry operation.
Security and Loss Prevention
Course content:Explains the issues surrounding the need for individualised security programmes, examines a wide variety of security and safety equipment, and procedures, discusses guest protection and internal security for asset protection and explores risk management and loss prevention issues
Hospitality Facilities Management and Design
Course content:Provides hospitality managers and students with information they need to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.
Planning and Control in Food and Beverage Operations
Course content: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labour cost control, and computer applications.
Supervision in the Hospitality Industry
Course content: Designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Areas covered include identifying fundamental supervisory responsibilities, supervisors work with the human resources department and how supervisors can increase employee participation in department activities.
Managing Service in Food and Beverage Operations
Course content:Provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasising the importance of meeting and, whenever possible, exceeding the expectations of guests.
Basic Hotel and Restaurant Accounting
Course content: Provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle in the production of financial statements.
Managing Hospitality Human Resources
Course content: Presents a systematic approach to human resources management in the hospitality industry. Students will analyse contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.
Hospitality Sales and Marketing
Course content:Designed to provide students with a solid background in hospitality sales and marketing. The main focus is on practical sales techniques for selling to targeted markets and includes the duties and responsibilities of positions typically found in a hotel marketing and sales office.
