Diploma in Hospitality & Tourism Management Level 4

This course offers you an online study path with exciting career opportunities in the field of hospitality. The course will enable students to develop competitive skills required in the hospitality industry. The program pathway will be of 240 credit hours for Level 4 & 5 both. Students competency will be developed throughout this course by offering them quality tutorship, additional material and webinars. Furthermore, they can also learn through a social forum.

Instructor: Ofqual UK

Language: English

Validity Period: 365 days

$1125 4% OFF

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	Orientation
		Typsy Australia Portal
		COTHM Community
		GPDP Level 1
		Hospitality Workplace Skills
		On Demand Live Session
	Requisition Form
		On Demand Live Session Request Form
		Assignment Session Request Form
		Qualification Request Form
	Level 4 - Module -1: Accounting & Cost Control
		Introduction
		Lesson 1. Businesses and Their Financial Needs
		Lesson 2. How Businesses Generate Income
		Lesson 3. Suitable Finance Sources for Various Business Types
		Lesson 4. Essential Costing Principles
		Lesson 5. Cost Classifications
		Lesson 6. Costs, Production Levels, and Profitability / Setting Prices for Products and Services
		Lesson 7. Basic Accounting Concepts
		Lesson 8. Contents and Use of Financial Statements
		Lesson 9. Preparing Statements from Accounts
		Lesson 10. Financial Ratios
		Lesson 11. Interpretation of Ratios
		Quiz L-4: Accounting & Cost Control
	Level 4 - Module - 2: Customer Services
		Introduction
		Lesson 1. Creating Customer Service Policies
		Lesson 2. Understanding Customer Perception
		Lesson 3. Hierarchy of Customer Expectations
		Lesson 4. Communication
		Lesson 5. Skills for Providing Customer Service
		Lesson 6. Advantages of Outstanding Service
		Lesson 7. Understanding and Meeting Customer Needs
		Lesson 8. Identifying Customers' Needs: Approaches and Techniques
		Lesson 9. Approaches to Evaluating Customer Satisfaction
		Quiz Level 4: Customer Service
	Level 4 - Module - 3: Employee Engagement
		Introduction
		Lesson 1. The Concept of Employee Engagement
		Lesson 2. Practices to Engage and Motivate Employees
		Lesson 3. Organisational Commitment and Employee Involvement
		Lesson 4. An Employee Engagement Strategy
		Lesson 5. Employee Engagement Activities
		Lesson 6. Benefits of an Employee Engagement Policy
		Lesson 7. Implementing an Employee Engagement Policy
		Lesson 8. Possible Barriers To Employee Engagement
		Lesson 9. Evaluating the Success of an Employee Engagement Policy
		Quiz L-4: Employee Engagement
	Level 4 - Module - 4: Food And Beverage Operations
		Introduction
		Lesson 1. The Nature of Food and Beverage Service Organisations
		Lesson 2. Restructuring Within the Food and Beverage Industry's Organizations
		Lesson 3. Roles and Responsibilities of Those Working Within The Industry
		Lesson 4. The Comprehensive Dining Experience Provided by Various Establishments
		Lesson 5. Considerations Influencing Menu Design and Planning
		Lesson 6. The Impact of Service and Communication on Customer Satisfaction
		Lesson 7. The Types of Beverages Offered By a Variety of Outlets
		Lesson 8. Fundamental Principles of Beverage Management
		Lesson 9. Legal Considerations in Beverage Provision
		Lesson 10. The Procurement Role in Food and Beverage Management
		Lesson 11. Ensuring Security Measures for Inventory Management
		Lesson 12. Methods of Controlling Costs
		Quiz L-4: Food & Beverage Operations
	Level 4 - Module - 5: Food Safety and Sanitation
		Introduction
		Lesson 1. Organization of the Industry
		Lesson 2. Duties and Obligations
		Lesson 3: Values of Hygiene
		Level 4: Types of Food
		Lesson 5: Types of Hazard
		Lesson 6: Sources of Contamination
		Lesson 7: Detection of Physical Contaminants
		Lesson 8: Control Measures
		Lesson 9: Proactive Measures
		Quiz Level-4: Food Safety & Sanitation
	Level 4 - Module - 6: Global Tourism and Hospitality
		Introduction
		Lesson 1: Types of Tourism and Hospitality: Global Impact
		Lesson 2: Factors Influencing the Growth of Global Tourism
		Lesson 3: Traits of International Tourism and Hospitality
		Lesson 4: Branding's Impact on Tourism and Hospitality
		Lesson 5: Factors in the Economy Affecting Global Tourism
		Lesson 6: Volume and Pricing Strategies
		Lesson 7: The Impact of Corporate Social Responsibility
		Lesson 8: Exploring New Geographic Frontiers
		Lesson 9: The Expansion of Eco-Friendly Tourism
		Quiz Level-4: Global Tourism & Hospitality
	Level 4 - Module - 7: Hospitality and Hotel Housekeeping
		Introduction
		Lesson 1: The Roles and Responsibilities within the Housekeeping Department
		Lesson 2: Meeting Customers’ needs within the Housekeeping Department
		Lesson 3: Maintaining Quality Standards in Housekeeping
		Lesson 4: Planning and Procurement in the Housekeeping Department
		Lesson 5: Varieties of Cleaning Methods for Diverse Situations
		Lesson 6: The Provision of Linen and Laundry Services
		Lesson 7: Legal Obligations in Housekeeping
		Lesson 8: Health and Safety Issues within Housekeeping
		Lesson 9: Housekeeping and The Environment
		Quiz Level-4: Hospitality & Hotel Housekeeping
	Level 4 - Module - 8: Hotel Front Office Operations
		Introduction
		Lesson 1: Roles and Responsibilities in the Front Office Department
		Lesson 2: Various Services Provided by the Front Office Department
		Lesson 3: Meeting Diverse Customer Needs in Front Office
		Lesson 4: The Reservation Process, Procedures and Systems Used
		Lesson 5: The Guest Registration Process
		Lesson 6: The Night Audit and Check-Out Procedure
		Lesson 7: Accounting Systems and Credit Control Procedures
		Lesson 8: Measuring Front Office Performance
		Lesson 9: Legal Responsibilities in Front Office
		Quiz Level-4: Hotel Front Office Operations
	Level 4 - Module - 9: Marketing in Hospitality
		Introduction
		Lesson 1: The Key Marketing Concepts
		Lesson 2: The Marketing Landscape
		Lesson 3: Understanding Consumer Behavior
		Lesson 4: The Marketing Mix - The 4 P’s
		Lesson 5: The Extended Marketing Mix – The Service P’s
		Lesson 6: The Promotional Mix
		Lesson 7: Developing the Promotional Campaign
		Lesson 8: Market Research
		Lesson 9: Methods for Data Collection and Analysis
		Lesson 10: The Marketing Plan
		Quiz Level-4: Marketing in Hospitality
	Level 4 - Module - 10: Training and CPD
		Introduction
		Lesson 1: Identifying Training Requirements Across Organizational Levels
		Lesson 2: Methods of Identifying Training Needs
		Lesson 3: Different Learning Styles
		Lesson 4: Various Training Methods
		Lesson 5: Optimal Training Methods for Varied Learning Styles
		Lesson 6: Planning, Designing and Delivering The Training
		Lesson 7: Assessing Training Effectiveness
		Lesson 8: The Importance and Relevance of Continuing Professional Development (CPD)
		Lesson 9: The Fundamental Principles of CPD
		Lesson 10: The Benefits of CPD
		Quiz Level-4: Training & CPD
	Qualifi UK Assignments Level - 4
		Sustainability in Tourism and Hospitality Management
		Operations Management in Tourism and Resort Operations
		Management of Visitor Attractions
		Employability and Development in the Hospitality Industry
	Typsy Australia Assignments
		HHL4L5 - Assignment

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Diploma in Hospitality & Tourism Management Level 4

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Learn More on COTHM Dubai Website

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