Tiêu chuẩn đầu vào:

• Từ 16 tuổi trở lên.
• IELTS 5.0 trở lên hoặc Level 1 Certificate in English for Hospitality and Toursim

Tiêu chuẩn Giảng viên:

• Giảng viên 100% phải được công nhận bởi CTH hoặc do Viện MBA (trung tâm HOSPI) thẩm định và bổ nhiệm.
• Giảng viên phải có bằng từ đại học trở lên, ưu tiên tốt nghiệp từ các hệ thống giáo dục quốc tế được kiểm định hoặc có uy tín.

Tiêu chuẩn Phòng học

• Phòng học được trang bị đầy đủ cơ sở vật chất cho một phòng học tương tác hiện đại, bao gồm các thiết bị phục vụ cho trình chiếu và trình bày.
• Một lớp học không vượt quá 30 học viên.
• Phòng học phải đáp ứng các yêu cầu về an toàn và sức khỏe theo tiêu chuẩn Anh Quốc ( Health & Safety Regulations)

Quy trình tổ chức ôn luyện, thực hành và khảo thí

• Học viên tham gia ôn luyện và thực hành tại các PPP ủy quyền
• Sau khi trải qua quá trình ôn luyện kết hợp thực hành, học viên đăng ký thi để lấy CTH Level 3 Foundation Diploma in Tourism and Hospitality

Thời lượng thực hành, ôn luyện và thời lượng tự học ược công nhận:

CTH Level 3 Foundation Diploma in Tourism and Hospitality được thiết kế với 1,200 giờ đào tạo tổng hợp – Total Qualification Time (TQT), trong đó có 600 giờ (120 credit) ôn tập và thực hành thông qua hướng dẫn trực tiếp của giảng viên hoặc trợ giảng – Guided Learning Hours (GLH) với:

• Total Qualification Time (TQT) là tổng thời gian tính bằng giờ (hours) là tổng thời gian mong muốn học viên phải dành cho chứng nhận. TQT là tổng thời gian học tập trên lớp, tự học và thời gian ôn tập chuẩn bị cho kiểm tra. Tổng thời gian cho TQT bao gồm các hoạt động:
  • GLH (Guided Learning Hours) là thời gian ôn tập và thực hành chính thức bao gồm thời gian thực hành + thời gian được hướng dẫn bởi giảng viên hoặc trợ giảng.
  • Thời gian tự học có hoặc không có trợ giảng
  • Các hoạt động liên quan đến chương trình đào tạo bao gồm đọc tài liệu, chuẩn bị cho thuyết trình…
  • Xem các video hoặc bài giảng
  • Tham quan, học tại các doanh nghiệp khách sạn, nhà hàng (nếu có)

Tiêu chuẩn kiểm định và công nhận:

CTH Level 3 Foundation Diploma in Tourism and Hospitality là bằng nghề quốc tế được kiểm định và công nhận theo hệ thống RQF (Regulated Qualification Framework) của Vương Quốc Anh, công nhận toàn Châu Âu và trên thế giới. Để hiểu rõ hơn về hệ thống Level, đặc biệt là Level 3 có thể tham khảo tại: https://www.gov.uk/government/publications/qualication-and-component-levels

Bên cạnh được công nhận tại Anh Quốc, Châu Âu và hầu hết quốc gia và vùng lãnh thổ theo hệ thống RQF của Vương Quốc Anh, CTH cũng phối hợp với các hệ thống khách sạn nhà hàng nhằm đảm bảo học viên sau khi tốt nghiệp được làm việc ngay.

CTH Level 3 Foundation Diploma in Tourism and Hospitality, mã kiểm định QAN: 600/7003/1 (TQT: 1,200 giờ với GLH: 600 giờ, tương ứng 120 credits)

Môn thứ 1: EHRTH – Essentials of Human Resources and Business Computing in Tourism and Hospitality

This unit aims to introduce students to the essentials of human resources in tourism and hospitality. Students 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

Module 1: Understand the organisation of staff in tourism and hospitality

• Describe the typical staffing structure of a hospitality or tourism organisation
• Distinguish the different roles and responsibilities of a supervisor from a manager
• Explain how to plan a staff rota

Module 2: Understand the legal implications of staff management in tourism and hospitality

• Describe the purpose and features of a contract of employment
• Outline the financial and legal implications of different types of employment contract
• Describe the costs of employing staff

Module 3: Understand the principles of leadership and motivation in tourism and hospitality

• Describe the link between motivation and productivity
• Outline the characteristics of an effective leader
• Explain what makes for an effective team

Module 4: Understand the principles of equal opportunities in tourism and hospitality

• Describe the principles of equal opportunities in the workplace
• Describe the purpose of an industry code of ethics

Module 5: Understand the use of IT in tourism and hospitality

• Explain how IT is used in the tourism and hospitality industry
• Create standard business letters using Word
• Explain the use of a spreadsheet to record and reconcile daily income and outgoings
• Explain the use of IT in the industry using PowerPoint
• Explain the uses of Access databases in the industry
• Explain the uses and limitations of email in the industry
• Describe how the internet can be used for business research purposes

Môn thứ 2: EMCRTH – Essentials of Marketing and Customer Relationships in Tourism and Hospitality

This unit aims to introduce students to marketing, sales and customer relationships in the tourism and hospitality industry. Students 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. Students will gain an understanding of the importance of customer care. Students will develop skills to enable them to deliver effective customer service and to identify areas for improvements.

Module 1: Understand marketing theories in the tourism and hospitality industry

• Describe the factors that affect the tourism and hospitality market
• Describe the purpose and features of a competitor analysis
• Describe the concept of the marketing mix and the use of market segmentation to define marketing objectives
• Explain the different methods of collecting market research data and their uses.
• Explain the use of branding and positioning as strategic tools
• Describe the link between marketing strategies, marketing plans, business plans and corporate strategies.

Module 2: Understand the principles of selling in the tourism and hospitality industry

• Describe the relationship between sales and marketing
• Describe the stages of the sales cycle and their impact on sales
• Explain how to identify buyers and their buying motivations
• Distinguish between features and benefits of a product or service
• Describe the use of sales targets and the stages and techniques for selling

Module 3: Understand the concept of customer care in the tourism and hospitality industry

• Define the scope of customer care including the wants and needs of internal and external customers
• Explain the use of customer segmentation in meeting customers’ needs
• Describe the features and rationale of a customer care programme
• Explain the collection and use of customer information in the evaluation of customer service and continuous improvement
• Explain the principles of managing customer complaints

Module 4: Understand customer relationships in the tourism and hospitality industry

• Explain the impact of good and poor customer service and behaviour on a customer’s perceptions
• Explain the use of effective communication channels to support customer relationships
• Explain how “moments of truth” can reveal service failures
• Describe the concept of Customer Relationship Management (CRM) and how this is supported by IT systems

Môn thứ 3: THI – Tourism and Hospitality Industry

This unit aims to introduce students to the tourism and hospitality industry. Students will understand the types and characteristics of different hotel and food service providers. Students 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.

Module 1: Understand the hospitality industry

• Outline the history, the size, scope, growth and economic importance of the hospitality industry
• Identify the different types of food and beverage businesses
• Explain the hotel grading and classification systems
• Assess the internal and external factors that may have an impact on the success of a hospitality business
• Identify the influences on the success of the hospitality industry

Module 2: Understand the tourism industry

• Outline the history, the size, scope, growth and economic importance of the tourism industry
• Define tourism indicators and patterns of demand
• Explain the growth of emerging forms of tourism
• Explain the importance of transport, accommodation, attractions and events to tourism
• Identify the influences on the success of the tourism industry

Module 3: Understand the role of tour-related functions

• Define the terms “tourist” and “tourism”
• Describe the purpose and responsibilities of a tour operator, taking into account specialist markets
• Describe the purpose and responsibilities of a travel agent
• Describe the purpose and responsibilities of a tour guide

Môn thứ 4: ETHO – Essentials of Tourism and Hospitality Operations

This unit aims to introduce students to a range of functions within the tourism and hospitality industry ie front office, housekeeping, food and beverage operations, destination analysis and tour guiding operations.

Module 1: Understand front office operations within a hospitality or tourism business

• Define the role and responsibilities of front office operations (reception, advance reservations, cashiering, guest relations, switchboard, concierge, portering)
• Describe the links between front office staff and other departments
• Describe the concept of the “guest cycle” and customers’ varying needs
• Describe the use of manual and electronic systems to support reservation, reception and cashiering functions
• Describe banking procedures including the different pre- payment methods for making reservations
• Explain check-in and check-out procedures and settling bills

Module 2: Understand housekeeping operations within a hospitality or tourism business

• Define the organisational structure and roles of a housekeeping and accommodation department
• Describe the standards of furnishing in a hospitality or tourism business
• Describe the standards of cleanliness in a hospitality or tourism business
• Describe the procedures for the inspection, control and storage of clean and dirty linen
• Describe the procedures for fire safety, security standards and the maintenance of a hospitality or tourism business
• Describe how a hospitality or tourism business could develop environmentally-friendly policies

Module 3: Understand food and beverage operations within a hospitality or tourism business

• Describe different types of food operations and their requirements
• Describe different types of food production systems and their requirements
• Define different methods of cookery and their requirements
• Explain the legal requirements of food hygiene, health, safety and personal presentation when working with food or beverages
• Describe the requirements of food and beverage storage
• Define different methods of food and beverage service and their requirementsspitality or tourism business

Module 4: Understand destination analysis within the hospitality or tourism industry

• Describe the features of different types of destination and the factors that affect a tourist’s choice of a destination
• Describe the social, cultural and political features that may affect a destination
• Describe the information needed to audit a destination
• Explain the use and significance of the Tourism Area Life Cycle (TALC)

Module 5: Understand travel agency and tour guiding operations

• Describe the role of a travel agent and tourism-related stakeholders
• Describe the range of travel agency products and services
• Describe the legal considerations associated with travel agencies
• Identify transport issues associated with tourist travel
• Identify the features of a successful tour
• Describe the role of travel geography and the tourist appeal of different geographical and geological features