PGD Hotel Management

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 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 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 cost-effective use of time.

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.

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.

This module is designed to take the student through the basics of financial data collection, calculation (including various asses valuation techniques), organisation and reporting. It provides and introduction to the corporate environment and operating structures.

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 studentsʼ market research and analytic skills related to a practical marketing planning issue, through the use of ʻmark worldʼ 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

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 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 of 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.

The service economy relies on particular research methods techniques in order cope with the intangibility of the products and an inherent customer focus. Understanding consumersʼ 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.

The aim of 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 tourism 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.

This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.