International Hospitality Management Diploma

This 12 module diploma prepares students for a supervisory or management trainee position at a hospitality/lodging property by teaching them the various operational areas of a full-service hotel. The courses include: Front Office Operations, Supervision in the Hospitality Industry, Food and Beverage Operations Management

Duration: 3 years

6 A.H.L.E.I modules with 400hours intensive tuition per year and over 1500 hours practical attachment
Internship program (12 months)

Examinations:

Completion at the end of each module facilitation week and assignments. 12 Certificates + one International Hospitality Business Management Diploma awarded on successful completion of the 12 modules.

Program Equivalency -NQF Level 6 - 3 Year Program

• Introduction to the Hospitality Industry - Grooming and Etiquette- Health and Safety -Food Safety
• Day to day training : The training school is located at a centre with facilities such as a training kitchen, restaurant, bar, and meeting rooms which creates a real-world laboratory for students, enabling them to serve actual guests, prepare food, and manage various outlets as part of their daily learning experience. Students participate directly in meal preparation and service for the centre’s patrons, gaining hands-on skills in food production, customer service, and beverage management. Students engage with real guests, rather than just simulations, which elevates the authenticity and relevance of training. The curriculum is enhanced by rotating students through key supervisory roles such as kitchen manager, head chef, bar manager, coffee shop manager, and housekeeper.

• 103 Hospitality Today: An Introduction – This course takes a management perspective in explaining the organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing and much more. Charts, exhibits, hospitality industry statistics, and website listings provide useful information that can be applied on the job.

• 241 Management of Food and Beverage Operations – Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and technology.

• 250 Supervision in the Hospitality Industry – This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavours.

• 261 Hotel and Restaurant Accounting – This is AHLEI’s foundational, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerised accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyse financial statements.

• 281 Hospitality Facilities Management and Design – Learn how to handle today’s engineering and maintenance concerns. This course covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. You’ll also learn techniques to reduce expenses and increase efficiency and learn how the latest technology can streamline operations.

• 304 Leadership and Management in the Hospitality Industry – Learn how to improve your leadership abilities and develop an understanding of high-performance teams and employee empowerment. Practical information prepares readers to put quality management tools into action to enhance guest service and increase profitability.

• 333 Managing Front Office Operations – Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.

• 338 Managing Housekeeping Operations – No property can be profitable without clean rooms and efficient housekeeping operations. Learn what it takes to manage this important department. This course provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organising, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this course immediately applicable to your job situation.

• 357 Managing Hospitality Human Resources – Hospitality is a people industry, and this textbook shows how to manage the important human resources who provide services within a hospitality operation. You’ll learn how to fulfil the requirements of employment and workplace laws, and discover the latest strategies for attracting employees, minimising turnover, and maximising productivity.

• 472 Hospitality Sales and Marketing – Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. This course shows how to sell rooms and food and beverage services to business and leisure travellers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work, and sidebars show how concepts presented in the course are applied in today’s industry.

• 464 Planning and Control for Food and Beverage Operations – Learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New website exhibits make this a cutting-edge resource for food and beverage professionals.
• Local Attachment - 6 months - structured as a six-month placement at hotels, lodges, guest houses, or related establishments, is an integral part of many hospitality curricula and promotes practical, hands-on experience essential for student development. Students participate in daily operations in areas like front desk operations, housekeeping, food and beverage service, customer care, revenue management, and event coordination. Rotational placements allow exposure to multiple departments, ensuring a broad skill set. Students also gain employability skills and confidence through applied experience in real settings

• International Internship (Compulsory) - The 12- month internship program is designed to provide students with practical training related to their academic studies in an international host organization. It emphasises both on-the-job learning and immersion in foreign culture, fostering global connections, adaptability, and sector-specific expertise. It provides direct industry exposure, enhances employability, and encourages intercultural learning, aligning with both academic and personal development goals.
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• Customer Service Programme (Hospitality Context)
Customer Service within the hospitality curriculum focuses on developing learners’ ability to deliver consistent, professional, and customer-focused service in line with industry standards. The programme equips learners with competencies in understanding customer needs and expectations, effective verbal and non-verbal communication, handling complaints and difficult situations, professional conduct, teamwork, and service etiquette and applying customer service standards in real hospitality environments. Delivery is practical and work-based, with learners demonstrating competence through real or simulated service interactions, aligned to City & Guilds assessment criteria. Learners can provide high-quality service that enhances guest satisfaction and supports business objectives.

• Foreign Language Component (Hospitality Support Module -French/ Spanish)
The Foreign Language component is included as a supportive employability skill within the hospitality curriculum, designed to enhance learners’ ability to communicate with international guests. This component focuses on basic conversational language for hospitality settings, common service phrases and terminology, cultural awareness and etiquette, greeting, assisting, and responding to guest requests and professional communication in front-of-house contexts. The foreign language module is assessed externally. Learners gain practical language skills that improve guest interaction and international employability.
• Digital Skills for Hospitality Operations
The ICDL component is incorporated into the hospitality curriculum as a digital literacy and employability skills module, designed to equip learners with essential ICT competencies required in contemporary hospitality environments. This component develops learner competence in basic computer operations and file management, use of office productivity tools (word processing, spreadsheets, presentations) digital communication and professionalism, data entry, record keeping, and reporting, application of digital tools in hospitality contexts such as reservations, front office records, and administrative support. Learners gain practical digital skills that enhance workplace efficiency, adaptability, and employability in hospitality operations.
Assessment Structure

• Theory-based assessments for core knowledge

• Practical assignments in-centre for skills application

• Periodic evaluations and cumulative assessments

• International Internship Report

• Recognition of prior learning is possible for relevant work or academic experience .

Program Costs

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Entry Requirements

At least 5 'O' Levels including English or 2 'A' Levels.
Age: 18 years and above.