PGD Hotel Operations Management

This module is designed 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 and beverage production in tandem with food and beverage service.

This module is designed to enable student to practically apply the relevant knowledge and understanding acquired in the module F&B Production and Service Theory. Students learn and practice the application of the previously acquired theoretical input while working in the various food and beverage outlets of SHMS. The style of service varies from basic to five star level, providing the simulation of what will be expected during employment in the food and beverage industry. The module also considers the provision of hospitality outlets and their ability to provide a healthy balanced combination of nutrients.

This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module F&B Production and Service Theory. Students learn and practice the application of the previously acquired theoretical input while working in the various food and beverage outlets of SHMS. The style of production practice varies from basic to five star level, providing the simulation of what will be expected during employment in the food and beverage industry.

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 and dietary needs, facilities design, layout and equipment. The module also introduces the important element of human resources management within F&B operations.

This module is designed to enable students to develop and understanding of the principles of housekeeping management and their application in todayʼs hospitality industry. It also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment.

This module is designed to introduce students to the functions of housekeeping operations and the nature and role of the housekeeping department.

This module addresses front office procedures, from advanced reservations to checkout. 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.

This module is designed to provide students with a working knowledge of the Opera software. Using a variety of scenarios, students will develop the ability to use this knowledge to practically apply these competencies.

Food and beverage cost control provides student 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 cost-effective use of time.

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.

This module aims to provide student with an introductory knowledge and understanding of alcohols (wine, beer, spirits, liqueurs) and their production. Theoretical aspects including the materials used in the industry (distiller, refractormetre, etc.) are addressed. In addition, students are given the opportunity to experience beverages through tastings.

This module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions). Student will be introduced to the complexity of events and key components of event planning and management. This module requires student to draw on theory and previously acquired underpinning knowledge and skills of F&B to organise a complex event including the functions of marketing, fundraising, HR, financial control as well as F&B aspects.

Level Elective