Undergraduate Diploma in Hospitality Management

Learners who wish to widen access to higher education and improve their career prospects within the hospitality sector.

‍Target Audience:

• 18+

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Certificate

Managing the customer experience (8 ECTS Credits)

This unit provides the Learner with background knowledge and understanding of the hospitality business. It also provides the learner with effective customer experience management within the service sector business to maximize customer satisfaction

The Hospitality Business Management Toolkit (7 ECTS Credits)

This unit is designed to provide learners with key skills for becoming competent managers in a hospitality environment. This allows the learners to understand key principles with regard to key performance indicators both financial and non-financial.

Leadership and Management for the Service Industries (7 ECTS Credits)

This unit enables learners to gain an understanding of leadership and management principles. This enables them to review their potential for a career in management in the service sector. The learners will be given the opportunity to explore the structures and cultures of organizations and learn classical management theories and leadership styles. Learners will explore how these theories and styles are applied to manage commercial organizations.

Human Resource Management (8 ECTS Credits)

The aim of this unit is to enable learners to understand and apply principles of effective Human Resource Management (HRM). Being able to attract, recruit, and retain talented staff is at the core of all HRM activity. This unit will explore the tools and techniques used in HRM to maximize employee contribution and how to use HR methods to gain competitive advantage.

Diploma

Entrepreneurship and Small Business Management (7 ECTS Credits)

This unit provides the learner with an understanding and an explanation of and purpose of an entrepreneurial venture. It provides also what may be the enablers and obstructions to a small business setup.

Front Office Operations Management (7 ECTS Credits)

The aim of the unit is to provide learners with an understanding of how the Hotel Front Office is managed and its importance within the accommodation services.

This unit will explore the Front Office and learners will learn about day-to-day management of the Front Office. Learners will gain an understanding of what is involved in each phase of the guest experience as well as an understanding of room sales revenue and the importance of yield management in maximising revenue.

Managing and Planning an Event (7 ECTS Credits)

The aim of this unit is to provide learners with the background knowledge and understanding of event planning and management, from agreeing on the cope and concept of the event to managing, monitoring, and evaluating the success of the event.

Learners will gain an understanding of the process and procedures used to manage events that meet customer and business requirements and the skills needed to oversee a successful event including planning, time management, communication, evaluating outcomes, contingency planning, selling ideas through proposals, and managing a team.

Leadership and Management – Research Project for the Hospitality Industry (7 ECTS Credits)

This unit will be assessed by the Domain Academy examination board set assignment. The theme will be provided by the DA board and the learners will choose their own project based on this theme. This theme will be valid for a year which will then be revised and changed by the DA board.

Learners will have the opportunity to explore and examine a current topic in the context of the hospitality environment preferably in Malta or their country of origin. The unit offers the opportunity for the learners to engage in research in a specific field of study related to the theme provided.

On successful completion of this unit, learners will have more confidence to engage in decision-making, problem-solving, and research activities using project management skills.

Assessment

Formative assessment

The goal of formative assessment is to monitor student learning to provide ongoing feedback that can be used by lecturers to improve their teaching and by students to improve their learning and development. More specifically, formative assessments throughout the modules will:

• Help students identify their strengths and weaknesses and target areas that need improvement
• Help lecturers recognize where students are struggling and address problems immediately

Summative assessment

Assessments will be designed according to the guidelines of each module specification. In general, the assessments will enable learners to demonstrate achievement of learning outcomes across the individual elements of the program. The range of assessments utilized will normally include essays, reports, presentations, and other structured assignments.

Assessments are drafted in conjunction with the curriculum development department and tutor concerned. The final version is confirmed by the curriculum development department.

Assessments are moderated by the tutor concerned, and then also verified by the Internal Verifier.

The assessment will be based on assignments for each module. There may be one or two assignments for each module.

The assignment will consist of criteria related to each topic within the module with the respective outcomes.

Teaching, Learning, and Assessment Procedures

This program offers both variety and flexibility, ensuring that the learning and assessment activities are relevant and of value for future progression. Throughout this program learners are continuously and actively involved in all teaching methods including;

• Lectures
• Hands-on activities
• Seminar
• Workshops
• Enquiry-based learning

Lectures and other teaching methods are delivered interactively, with discussion sessions and tutorials in the form of hands-on and problem-solving activities building on the relevant academic study skills including concepts and practices.

These activities help learners to use different research and online tools. Learners are asked to reflect on the tools and activities, inviting discussions with regard to their own knowledge and skill and adapting these tools to their current situations and contexts. Feedback is given where appropriate throughout the course.

Learners are also introduced to appropriate websites and other related material for further development of their knowledge and skills.

Grading System

Grading will be based on – Pass – Merit – and Distinction.

Resits will be permitted for each respective assignment and module. No more than two resits are permitted to the student and the grading will be only a Pass.

Upon successful completion of the course the learner will have:

Knowledge

• A complete understanding of the principles of management in hospitality
• Understand the diversity of roles within the Hospitality industry, recognizing the importance of networking and collaboration at all levels
• Knowledge and understanding of culturally diverse organizations, cross-cultural issues, diversity, and values
• Understand and reflect on the processes of personal learning and development

Skills

• Review and apply the principles of business management within the Hospitality industry
• Demonstrated the ability to analyze problem-solving techniques specific to the Hospitality environment
• Enhanced analytical and evaluative skills relating to hospitality management across a number of industries
• Manage one’s own personal development and growth

Competences

• Learned to work independently and as part of a team
• Managed to select, collate, review, and analyze information from a wide range of sources
• The learning skills and knowledge necessary to undertake further studies with a degree of autonomy

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