Diploma in Tourism & Hospitality Management (QCF Level 3)
The CTH Diploma in Tourism & Hospitality is a 120 Credit course where students are required to demonstrate interpersonal, self study and research and presentation skills throughout the qualification. Assessments are developed to encourage these skills to provide students with a very strong foundation for further studies in hospitality and tourism sectors.
1. Essentials of human resources and business computing in tourism and hospitality
This unit aims to introduce learners to the essentials of human resources in tourism and hospitality. Learners will understand the organisation of staff in tourism and hospitality, the principles of leadership, motivation and equal opportunities and the use of IT in tourism and hospitality. (Assessment - Assignment)
2. Essentials of marketing and customer relationships in tourism and hospitality
This unit aims to introduce learners to marketing, sales and customer relationships in the tourism and hospitality industry. Learners will understand how a hospitality or tourism business is affected by external factors in which it operates. They will understand the key concepts of marketing and sales techniques. Learners will gain an understanding of the importance of customer care. Learners will develop skills to enable them to deliver effective customer service and to identify areas for improvements. (Assessment - Assignment)
3. Tourism and hospitality industry
This unit aims to introduce learners to the tourism and hospitality industry. Learners will understand the types and characteristics of different hotel and food service providers. Learners will also understand the roles and functions of different delivery channels operating within the industry and will be able to gain an insight into how the industry has developed and is likely to develop in future. (Assessment - Assignment)
4. Essentials of tourism and hospitality operations
This unit aims to introduce learners to a range of functions within the tourism and hospitality industry i.e. front office, housekeeping, food and beverage operations, destination analysis and tour guiding operations. (Assessment - Assignment)
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