The Higher Diploma in Hospitality and Tourism Management awarded by LSBFaim to focus on the latest development in the hospitality industry. It will help the students to identify and understand the techniques and theory implied in the hospitality environment. Students are given the emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, teamwork and other relevant professionalism topics related to the industry.

A hospitality course is not entirely complete without On-the-Job-Training (OJT). Therefore our philosophy is to integrate classroom studies with supervised practical work experience directly related to academic and career goals.

The Higher Diploma in Hospitality and Tourism Management aims to develop a range of skills, covering the following fields:

• Management within the Hospitality and Tourism Industry
• Marketing for the Travel and Hospitality Industry
• Food and Beverage
• HRM
• Issues relating to the Industry

• To evaluate and understand the importance of the hospitality industry’s nature.
• To develop the professional skills that are acquired in the hospitality industry.
• To develop graduates with the necessary skills, knowledge to be immediately effective within the hospitality and tourism industry.
• To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organization and as part of a team.
• To enable students to make the managerial level decision making.
• To keep up to date on the industries' technological advancement.
• To develop a critical appreciation of the roles of managers within the hospitality and tourism industry.
• To develop an understanding of the hospitality and tourism industry, including challenges and issues facing the industry.

Each module is equivalent to 15 credit points for a total of 240 credit points plus Industrial attachment.

Introduction to Hospitality and Tourism

The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure students acquire a holistic understanding of hospitality, including the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

Housekeeping
The aim of the Housekeeping module is to provide students with an overview of the range of functions within the facilities department of hotels. Summary of learning outcomes. To succeed in this module, students must:

• Describe the operational and supervisory aspects of running an accommodation operation to the requirements of an international client.
• Explain the basic principles and procedures used in Housekeeping
• Explain the range of accommodation provided and the regular processes of cleaning and maintenance necessary to ensure the facilities and accommodation meets the customer requirements.
• Describe the measures which influence and affect the facilities department.
• Discuss environmental issues and how they are managed.

Front Office Operations
This module introduces students to the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.

Food and Beverage Operations
The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

Food Sanitation, Safety, and Health
This module makes an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure students are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

Hospitality Accounting
This module will give students the knowledge, skills, and techniques that will help with the management decision making process. It will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.

Customer Service
This module gives the students a better understanding of what is customer service and how it can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes the effective communication skills in customer relations and services, and learn how to deal with various customer-related situations, which is also an integral part of tourism and hospitality studies.

Organizational Behaviour in the Hospitality Industry
This is an introduction to the basic concepts and topics in organizational behavior (OB). It focuses on OB at three levels: individual, interpersonal, and collective. Students will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.

Facilities and Maintenance Management
Facilities management is firmly established as an important subject in the academic discipline in the higher education sectors. This is because this subject introduces the balance of generic management skills core quality of an organization, the value and the risk in processes and to be focused on the facilities operations. These operational skills for the delivery of the facilities services are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.

Food and Beverage Management
This module focuses on the analysis of the operations and determines the best course of action in food & beverage operations and management. It examines the ways to maximize service efficiency and productivity to satisfy the demands of today's guests. Topics also include the organization of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, cost control, facility design, layout, and equipment.

Human Resource Management
This module will provide the students with an in-depth understanding of the strategic and coherent approach to an organization's most valued assets - the people working there who individually and collectively contribute to the achievement of the objectives of the business. This module will also focus on effective business practices in the hospitality industry, like performance and reward management, to ensure the motivation and success of the human resource of the company. They will be introduced to different learning theories and styles, helping them reflect on their learning experience and increasing their effectiveness as independent self-learners. In addition, they will be involved with personal development planning (PDP) to improve their employability and professional skills.

Meetings, Incentives, Conferences, and Events
This module introduces students to this sector of the tourism industry and will cover both business and leisure events. The specific characteristics of the Meetings, Incentives, Conferences, Events sector (MICE) will be discussed, including impacts for tourism development, conference marketing, management of meetings and conferences and the growing importance of event tourism will be discussed.

Marketing in Hospitality and Tourism
This module will provide the learners with a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also helps the student to understand the marketing contexts better in achieving the organizations' goals and objectives and also to maximize revenue and profit in the long term.

Issues in the Hospitality and Tourism Industry
This module covers the understanding of how to identify emerging issues in the tourism and hospitality industry and examining their impact on the hospitality and tourism industry. Students will be able to understand how important it is to tackle all the issues emerging in the hospitality and tourism industry because these issues really give a great impact on the industry.

Resort Management
This module introduces students to the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including quality management; operational strategies; performance and control systems. Students will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations.

Niche and Speciality Tourism
Niche Tourism studies a wide range of forms of tourism that are becoming increasingly important for the tourism industry. The module covers: culinary and beverage tourism; health and medical tourism; and a wide range of specialty/niche types of tourism. This will provide students with the ability to recognize and apply strategies appropriate for particular circumstances and successfully compete for visitors.

Industrial Attachment is part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages the application of theory and knowledge in an appropriate context. Industrial Attachment applies to all students. Students who are already working may produce a letter from their respective employers to show a minimum of six months of work experience in the relevant industry (subject to school approval) for an exemption to IA.

To be eligible for Industrial Attachment a student must have passed a minimum of 12 modules during their course of study.

Students who commence an Industrial Attachment and subsequently fail to complete this will not be awarded the Higher Diploma in International Hospitality Management but will be awarded a Diploma in International Hospitality Management as an Exit award.

Industrial Attachment is considered to be an integral part of the Higher Diploma. In the unlikely event that a student cannot be placed for IA LSBF will allow the student to complete a 5000 word Project in a maximum of 2 months.

Where students specifically request they may be granted the option of completing a Project rather than undertake the Industrial Attachment. The project (5000 words) topic is assigned by the School, students have a maximum of 2 months to complete the project after approval. Students must still meet the same eligibility requirements (12 passes) to take the Project.

On completion of Industrial Attachment/ Project students will be able to:

• Understand the importance and role of the hospitality industry during the actual work experience
• Understand how to overcome issues and problems faced by the industry on a day to day basis
• Knows about the standard practices and general laws of the industry and how they impact the business
• Demonstrate and establish interest in the activities and task given by applying the knowledge and skills learned in school
• Understand how every individual can take personal responsibility to reach the objective of the organization