Hospitality Management Diploma

The Hospitality Management Diploma is earned after the successful completion of 12 courses that provide a comprehensive study of the major aspects of running a hospitality operation. Courses include an introduction to the industry, rooms division operations, food and beverage operations, marketing, accounting, and supervision. Students must pass each course’s 100-question final exam with a score of 70% or higher. Students will receive a certificate of completion for each of the 12 individual courses, as well as a framed diploma in recognition of completing the entire curriculum.

The learning objective of the Hospitality Management Diploma curriculum is to prepare students for managerial positions in a lodging operation, with foundational knowledge of the various operational areas of a hotel.  Students who complete the curriculum are prepared for a supervisory or management trainee position at a property, beginning a managerial career path.

WHO SHOULD ATTEND

The HMD by AHLEI is perfect for aspiring young talents identified in your organization for succession planning with lots of potential into other sections and added portfolio to the individuals and organization’s.

HUMAN RESOURCE DEVELOPMENT FUND

MAHTEC is an Approved Training Provider with Human Resource Development Berhad and employers can claim the Hospitality Management Diploma under SBL Scheme.

CERTIFICATION

Students must pass each course’s 100-question final exam with a score of 70% or higher. Students will receive a certificate of completion for each of the 12 individual courses, as well as a framed diploma in recognition of completing the entire curriculum. American Hotel and Lodging Educational Institute (AHLEI) will certify all certification.

CERTIFICATE ASSESSMENT CRITERIA

As with most structured learning experiences, participants in the Certificate programme will have to successfully meet the requirements for certification as follows:

  • Achieve 100% attendance for each module
  • Pass each course’s 100-question final exam with a score of 70% or higher.

CONTACT HOURS

The contact hours for each module is 35 hours

TIME

Registration starts at 8.30 am on the first day. Classes start at 9 am end 5 pm. Morning and lunch break will be served at appropriate times.

DEPOSIT & PAYMENT

In order to secure the said training on a define basis, kindly effect 50% Deposit on the total costs for the training requirements upon confirmation. This deposit is non-refundable. Balance 50% of the total costs is require seven (7) days prior to the training.

CANCELLATION & TRANSFER

Please note that should this registration is cancelled fourteen (14) days before the day of the training, a 50% cancellation charge will be imposed. If cancellation is made seven (7) days before the training, full payment of the training will be levied. Please note that amendments can only be made to above arrangement by giving a minimum of three (3) working days’ notice.

Disclaimer – MAHTEC reserves the right to make changes to the venue, date, speaker including cancellation or postponement of the workshop if number of participants less than 10 or warranted by circumstances beyond its control.

COURSE MODULE

This module covers a comprehensive introduction to the many entities that make up the hospitality industry, as well as an overview of today’s hot issues, including ethical challenges and management concerns.

Course Outline

  • Service Makes the Difference
  • The Travel and Tourism Industry
  • Exploring Hospitality Careers
  • Understanding the Restaurant Industry
  • Restaurant Organization and Management
  • Understanding the World of Hotels
  • Hotel Organization and Management
  • Club Management
  • An Introduction to the Meetings Industry
  • Floating Resorts: The Cruise Line Business
  • Gaming and Casino Hotels
  • Managing and Leading Hospitality Enterprises
  • Managing Human Resources
  • Marketing Hospitality
  • How Management Companies Manage Hotels
  • Franchising Is Big Business
  • Ethics in Hospitality Management

Trainer : MR AQMAL FIKRI                    [Trainer’s Profile]

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Housekeeping is critical to the success of today’s hospitality operations. This module shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. 

Course Outline

  • The Role of Housekeeping in Hospitality Operations
  • Environmental and Energy Management
  • Planning and Organizing the Housekeeping Department
  • Housekeeping Human Resource Issues
  • Managing Inventories
  • Controlling Expenses
  • Safety and Security
  • Managing an On-Premises Laundry
  • Guestroom Cleaning
  • Public Area and Other Types of Cleaning
  • Ceilings, Walls, Furniture, and Fixtures
  • Beds, Linens, and Uniforms
  • Carpets and Floors
  • Tubs, Toilets, and Vanities

Trainer : SUSAN VERGHESE CHT                 [Trainer’s Profile]

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This module describes the key human resource management functions and theories and the application of these theories.

Course Outline

  • Introduction to human resources in the hospitality industry
  • Forecasting and manpower planning
  • Recruitment and selection
  • Employee orientation
  • Performance appraisal
  • Discipline
  • Human resources development
  • Training needs assessment
  • Devising training strategy
  • Employee career development

Trainer : MR MAGASWARAN PARAMASIVAM       [Trainer’s Profile]

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This module describes the planning, managing and evaluating of front office operations to obtain maximum guest satisfaction and optimize room revenue.

Course Outline

  • The Lodging Industry
  • Hotel Organization
  • Front Office Operations
  • Reservations
  • Registration
  • Communications and Guest Services
  • Security and the Lodging Industry
  • Front Office Accounting
  • Check-Out and Account Settlement
  • The Role of Housekeeping in Hospitality Operations
  • The Front Office Audit
  • Planning and Evaluating Operations
  • Revenue Management
  • Managing Human Resources

Trainer : MS CANNY SL TAN       [Trainer’s Profile]

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  • The Role, Cost, and Management of Hospitality Facilities
  • Hospitality Facilities Management Tools, Techniques, and Trends
  • Environmental and Sustainability Management
  • Safety and Security Systems
  • Water and Wastewater Systems
  • Electrical Systems
  • Heating, Ventilating, and Air Conditioning Systems
  • Lighting Systems
  • Laundry Systems
  • Food Service Equipment
  • Building Structure, Finishes, and Site
  • Lodging Planning and Design
  • Food Service Planning and Design
  • Renovation and Capital Projects

Trainer : IR. SHARUL MIZAN        [Trainer’s Profile]

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This module shows participants the supervisory skills they’ll need to succeed in a hospitality career. Participants will learn the procedures for managing conflict; information on motivation, including a discussion of on-boarding; information on the role of technology and social media on recruiting and reference checks; new information on the costs and benefits of training; and a discussion of the use of technology for employee scheduling, including scheduling software and company intranets.

  • The Supervisor and the Management Process
  • Effective Communications for Supervisors
  • Recruitment and Selection Procedures
  • Training and Orientation
  • Managing Productivity and Controlling Labor Costs
  • Evaluating and Coaching
  • Discipline
  • Special Supervisory Concerns
  • Team Building
  • Motivation and Leadership
  • Managing Conflict
  • Time Management
  • Managing Change
  • Professional Development

Trainer : SUSAN VERGHESE CHT                 [Trainer’s Profile]

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This module shows participants the supervisory skills they’ll need to succeed in a hospitality career. Participants will learn the procedures for managing conflict; information on motivation, including a discussion of on-boarding; information on the role of technology and social media on recruiting and reference checks; new information on the costs and benefits of training; and a discussion of the use of technology for employee scheduling, including scheduling software and company intranets.

Course Outline

  • Trends Affecting Bars
  • The Basics of Beverage Service
  • Beverage Service Responsibilities
  • Serving Alcohol With Care/CARE exam
  • Leadership and Supervision
  • Bar Operations
  • Bar Marketing and Sales
  • Beer
  • Spirits
  • Wine Fundamentals
  • Wines of France
  • Wines of Italy
  • Wines of Germany
  • Wines of Spain and Portugal
  • Wines of the United States
  • Wines of Other Countries

Trainer : MR ROY CHENG                   [Trainer’s Profile]

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This module focuses on how to improve your leadership abilities and develop an understanding of high performance teams and employee empowerment.

Provide an understanding of diversity and cultural change. Practical information prepares leaders to put management tools into action to enhance service and boost business.

Course Outline

  • Managing Organizational Change
  • The Changing Nature of Leadership and Management
  • The Quest for Quality
  • Continuous Improvement—Process and Tools
  • Power and Empowerment
  • Communication Skills
  • Goal-Setting, Coaching, and Conflict-Management Skills
  • High-Performance Teams
  • The Challenge of Diversity
  • Strategic Career Planning
  • A Look at Ethics

Trainer : MR MAGASWARAN PARAMASIVAM       [Trainer’s Profile]

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This module has been substantially updated to reflect safety and security issues of current concern within the hospitality industry. This module presents best practices and guidance related to risk management in the hospitality workplace. It takes a broader and more global view of the issues, and focuses on identification and mediation of a variety of safety and security concerns.

Course Outline

  • Security and Safety in the Lodging Industry
  • Legal Aspects of Loss Prevention
  • Security Programs, Training, Design, and Equipment
  • Security Procedures Covering Guest Concerns
  • Lodging Safety
  • Departmental Responsibilities in Guest and Asset
  • Protection
  • Employee Safety
  • The Protection of Funds and Information
  • Emergency Management and Media Relations
  • Insurance

Trainer : MR DEV SANJEEVI     [Trainer’s Profile]

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This module shows participants how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Participants will learn how every aspect of a food service operation contributes to the guest experience and will explore unique features of a variety of food and beverage operations.

Course Outline

  • Leadership in Food and Beverage Operations
  • Food and Beverage Operations
  • Select Restaurant Food and Beverage Staff
  • Select Hotel Food and Beverage Staff
  • Select Beverage Service Staff
  • Responsible Alcohol Service
  • Menu Development
  • Food and Beverage Supplies and Equipment
  • Facility Design, Decor, and Cleaning
  • Sanitation, Safety, Security, Health, and Legal Issues
  • Labor and Revenue Control
  • Restaurants
  • Banquets and Catered Events
  • In-Room Dining
  • On-Site Food and Beverage Operations

Trainer : MR ISAAC MOHAN RAJ     [Trainer’s Profile]

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Today’s hospitality industry is an exciting and highly competitive industry. Because competition of hotel brands is fierce, it is no longer adequate to place a few advertisements, send a few salesperson out on personal calls, and rely on word-of-mouth referrals to fill guestrooms and property revenue centers. The need for concentrated marketing and sales strategies has never been greater in the hospitality industry. The success of today’s and tomorrow’s hospitality products will be the direct result of the combined efforts of highly trained, competent, and innovative sales and marketing professional who are dedicated to make an impact on the ever-changing, challenging hospitality industry.

Course Outline

  • Introduction to Hospitality Marketing and Sales
  • The Marketing Plan: The Cornerstone of Sales
  • Managing the Marketing and Sales Office
  • Personal Sales
  • Telephone Sales
  • Internal Marketing and Sales
  • Advertising, Public Relations, and Publicity
  • Marketing to Business Travelers
  • Marketing to Leisure Travelers
  • Marketing to Travel Agents
  • Marketing to Meeting Planners
  • Marketing to Special Segments
  • Marketing Restaurants and Lounges
  • Marketing Catered Events and Meeting Rooms

Trainer : MS CANNY SL TAN       [Trainer’s Profile]

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Designed to provide students with a basic understanding of accounting within the hospitality industry.

Course Outline

  • Accounting: a Management Resource
  • Business Formation: Important Decisions
  • Survey of Financial Statements
  • Exploring the Balance Sheet
  • Exploring the Income Statement
  • The Bookkeeping Process
  • Computerized Accounting System: An Introduction
  • Computerized Accounting Cycle: A Demonstration
  • Restaurant Accounting and Financial Analysis
  • Hotel Accounting and Financial Analysis
  • Depreciation and Amortization Methods
  • How to Analyze Hospitality Financial Statements
  • Annual Report to Shareholders
  • Credit and Debit Cards
  • Introduction to Budgeting and Forecasting
  • Internal Control of Cash
  • Business Math Topics for Hospitality Managers

Trainer : MS MARY NG AH MOOI       [Trainer’s Profile]

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