Oxford Home Study Centre offers the web’s most flexible and accommodating online courses for ambitious learners. Our Level 7 Hospitality Management Diploma comprises 19 modules and covers the following topics:
Module 1 - Introduction to Hotel Management
Candidates are provided with a broad introduction to the hotel and hospitality sector, examining its functions, objectives and growing importance. Several key positions in hotel management are also discussed, along with the daily duties and responsibilities of management personnel.
Module 2 - Principles of Hotel Front Office Operations
Introduces learners to the day-to-day operations of the hotel front desk, detailing the duties of reception workers and other frontline staff. Several major back office duties are also discussed, including hotel accountancy, taking reservations, checking guests in/out of the hotel and a look at yield management.
Module 3 - Housekeeping, Engineering & Security Operations
Several further departments within the hotel are then discussed, along with their functions and objectives accordingly. The roles and responsibilities of personnel at a variety of levels are discussed, along with how to ensure smooth and seamless collaborations between multiple hotel departments.
Module 4 - Hotel Food and Beverage Management
The fourth module brings hotel restaurant and bar operations into discussion, focusing on the importance of appropriate venue selection and product pricing. Candidates also consider the market research responsibilities of hotel F&B managers, how to establish the expectations of guests and more.
Module 5 - Recruitment and Selection: Policy and Procedures
A step-by-step guide to recruitment and selection follows, providing tips and guidelines for finding quality candidates for every post. Candidates learn how to conduct professional job interviews, implement effective induction programmes and screen potential employees for suitability.
Module 6 - Training and Development Procedures
Module Six outlines the importance of viewing workforce training as a continuous process, while discussing how to identify workforce training requirements and provide appropriate training opportunities accordingly. The various different types of training available for hospitality staff are also discussed.
Module 7 - Human Resources Management
Includes a detailed overview of HR management functions and objectives in a hotel environment, along with who takes responsibility for overseeing the workforce. Tips and guidelines for more effective HR management are discussed, along with several common challenges to employee performance management.
Module 8 - Dealing with Difficult People
The diplomatic way to deal with difficult people is then discussed, along with the importance of handling challenging situations with a head-on approach. Common reasons why people complain are presented and discussed, along with the potential for most complaints to create positive outcomes for the business and the customer.
Module 9 - Anger Management
Candidates study the human response to anger in Module Nine, examining why it is that people get angry and the effects of anger on rational thinking. Communication and creative thinking as powerful anger management tools are discussed, along with the importance of assertiveness in high-pressure situations.
Module 10 - Stress Management
Module 10 analyses the inevitability of stress in a fast-faced working environment, providing learners with actionable tips and guidelines for bringing stress under control. Candidates learn how the key to managing stress lies not in trying to avoid it, but acknowledging its effects and dealing with them proactively.
Module 11 - Crisis Management
Candidates then study the potential consequences of various types of crises in the hospitality sector, along with how to deal with negative PR in the wake of an emergency situation. Efforts and activities to restore confidence in customers following a crisis are also discussed, along with the concept of damage limitation.
Module 12 - Managing Time
Practical tips and guidelines for improved time management are provided in Module 12, which also highlights the importance of setting meaningful goals. The benefits of working to a routine are also discussed, along with helpful pointers for prioritising tasks and the key to combating procrastination.
Module 13 - Transport Management
Logistics and transportation within the hospitality sector are then examined, familiarising candidates with the pros and cons of several major transportation methods. The evolution of transport within the hospitality trade and its impact on the industry as a whole are also investigated.
Module 14 – The Importance of Customer Feedback
Customer feedback as an essential marketing and business improvement tool is discussed in Module 14. The criticality of proactively encouraging customer comments and suggestions is discussed, along with several efficient feedback collection methods and how negative feedback is often of greater value than complimentary feedback.
Module 15 – The Importance of Effective Communication
The role communication plays at the heart of all successful hospitality businesses is analysed in Module 15. Learners are guided through the process of creating and introducing a communication strategy, along with how to identify and overcome potential communication barriers.
Module 16 - Quality Management
Module 16 focuses heavily on the “Five Dimensions of Service” model of quality in hospitality management. Factors of primary importance for customers using hotel services are discussed, along with the various inspections and measurements used to give hotels their official standardised ratings.
Module 17 - Marketing and Advertising
Marketing strategy development and implementation for the hospitality business is then discussed, detailing how to develop and distribute impactful marketing messages. Candidates learn how to assess primary and secondary levels of demand, identify the most saleable aspects of the hotel product and more.
Module 18 - Managing Interdepartmental Communications
Additional tips and guidelines for improved internal communications are provided in Module 18, which discusses the importance of seamless collaborations between all key hotel departments. The responsibilities of departmental managers and team leaders are brought back into discussion.
Module 19 - Accounting in Hospitality
Module 19 looks at the financial side of hospitality management, outlining the main accountancy requirements of a hotel business and who takes responsibility for them. Front desk accountancy, hotel folios, working capital and profit and loss accounts are all detailed and discussed.
Explore various free courses on our website. You can even take a start with one of our Free Hotel Management courses today.
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