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 5 Diploma in Hospitality Management.

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

CTH Level 5 Advance Diploma in Hospitality Management 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 5 Advance Diploma in Hospitality Management là bằng nghề quốc tế tương đương Cao Đẳng 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 5 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.

Các môn học:

Môn thứ 1: Understanding Funding and Finance in Tourism and Hospitality

This unit covers understanding the concepts of financial management and accounting within a hospitality or tourism business; controlling the finances and managing the cash flow and Manage the profitability of a department within a hospitality or tourism business

Module 1: Understand the sources of funding for both the private and public sectors in the tourism and hospitality industry.

• Describe the main sources of internal
• Describe the main sources of short term external
• Describe a number of sources of long term external
• Describe the role the public sector may have in funding the industry.

Module 2: Understand the importance of costs, volume and profit for decision making in tourism and hospitality

• Identify costs such as direct, indirect, fixed and variable; and use methods of allocation and
• Discuss how the volume of trade can affect income using break-even
• Show how to use different pricing methods to achieve targeted gross and net profits

Module 3: Understand the use of management accounting information to assist decision making in tourism and hospitality

• Explain where to find the relevant management accounting information for a given
• Use a range of processes and procedures to aid decision making

Module 4: Interpret financial accounts to aid in decision making in the tourism and hospitality industry

• Use a number of tools to measure and interpret given financial accounts.
• Use the recognised tools shown in 4.1 to make valid suggestions on how to improve the business’

Môn thứ 2: Human Resource Management in the Tourism and Hospitality Industry

This unit covers understanding the principles of human resource (HR) management in the tourism and hospitality industry; leading teams and developing human resources policies

Module 1: Understand the principles underpinning human resource (HR) management in the tourism and hospitality industry

• Analyse the functions of people management and distinguish between leaders and managers
• Identify the respective roles and responsibilities of line managers and the HR function
• Define the personal qualities and managerial skills that are capable of influencing staff behaviour positively
• Explain the links between staff motivation and business performance
• Evaluate the costs and benefits of staff training and development
• Ensure that operational policies and practices are aligned with strategic HR policies

Module 2: Lead teams in the tourism and hospitality industry

• Communicate expectations and requirements unequivocally
• Lead by example, exhibiting organisational standards of presentation, behaviour and performance
• Arrange for suitable training that meets identified development needs to maximise business benefit
• Deal promptly with problems and underperformance, giving objective and constructive feedback
• Identify and manage conflict sensitively but firmly

Module 3: Develop human resources policies in the tourism and hospitality industry

• Develop HR strategy and systems to implement policies that are consistent with operational priorities, objectives and values
• Manage HR processes in accordance with organisational policy
• Deploy human resources in order to optimise business performance, individual staff satisfaction and retention
• Evaluate the effectiveness of HR policies and processes and recommend improvements

Môn thứ 3: Strategic Marketing in the Tourism and Hospitality Industry

This unit covers contributing to the development of marketing and sales strategies in the tourism and hospitality industry; optimising marketing communications, building strategic partnerships, new product development and understanding the purpose and components of an organisational business plan

Module 1: Contribute to the development of marketing and sales strategies in the tourism and hospitality industry

• Evaluate the interface between sales and marketing
• Offer contributions that meet strategic and operational objectives and priorities of a tourism and hospitality business
• Identify sales and marketing targets and objectives that are realistic and relevant to the market
• Assess international and cultural influences in the tourism and hospitality industry

Module 2: Optimise marketing communications in the tourism and hospitality industry

• Design marketing communications that appeal to a range of target customers
• Optimise the use of a range of different media
• Evaluate the effectiveness of marketing communications

Module 3: Build strategic partnerships in the tourism and hospitality industry

• Identify gaps and areas of market saturation
• Identify potential partners that are capable of furthering organisational objectives
• Analyse the requirements of production, quality and distribution channels
• Negotiate agreements that are consistent with organisational objectives, priorities and values

Module 4: Develop new products and/or services (NPD) in hospitality or tourism

• Characterise the market for new or adapted products and/or services
• Generate and screen practicable ideas against agreed criteria through market testing
• Clarify any intellectual property issues
• Price product or service in accordance with pricing strategy

Module 5: Understand the purpose and components of an organisational business plan in the tourism and hospitality industry

• Identify potential business opportunities that are commensurate with strategic objectives from an analysis of emerging trends
• Ensure the coherence of different functional priorities and plans
• Explain the allocation of operational resources in line with strategic and operational priorities
• Explain the consultation process relating to business planning

Môn thứ 4: Customer Relationship Management in the Tourism and Hospitality Industry

This unit covers developing a customer service strategy in the tourism and hospitality industry; managing customer relationships (CRM) and evaluating customer service

Module 1: Develop a customer service strategy in the tourism and hospitality industry

• Analyse customers’ needs at all stages of the buying cycle
• Specify organisational standards of customer service
• Ensure the coherence of the strategy with other organisational strategies, plans and priorities
• Design an after sales care programme that meets identified customer needs
• Obtain internal and external stakeholders’ commitment to the strategy and its implications

Module 2: Manage customer relationships (CRM) in the tourism and hospitality industry

• Define the scope, types and uses of Customer Relationship Management (CRM) and their implications
• Manage a CRM system that is responsive within agreed customer service standards and is capable of identifying critical customer information
• Ensure the coherence of a CRM strategy, data and activities with those of other departments
• Address procurement and customer service issues identified by CRM information

Module 3: Evaluate customer service in the tourism and hospitality industry

• Develop an evaluation plan that addresses customer service objectives
• Use evaluation methods and obtain information that is within the agreed budget
• Identify strengths and areas for improvement
• Develop measures to improve customer service that are consistent with organisational objectives, priorities and values

Môn thứ 5: Contemporary Issues in the Tourism and Hospitality Industry

This unit covers understanding how to identify emerging issues in the tourism and hospitality industry and examining their impact

Module 1: Understand how to identify emerging issues in the tourism and hospitality industry

• Use information sources that are relevant to the identification of issues
• Analyse information using accepted analytical techniques
• Evaluate the use of systems thinking as a means of identifying emerging issues
• Assess the reliability and validity of media information
• Evaluate the implications of ethics and social responsibility

Module 2: Examine the impact of emerging issues in the tourism and hospitality industry

• Assess the relevance and potential seriousness of emerging issues
• Identify who may be affected and in what way
• Assess the attitudes of stakeholders to emerging issues
• Identify how emerging issues may affect a business (eg strategic, financial, operational, environmental, political, technological, reputation, ethical, customer reaction, consumer rights) in the short and long term
• Analyse the potential implications of emerging issues and the possible consequences of non-action
• Assess the role of a project team in addressing emerging issues
• Evaluate the role of knowledge management in addressing emerging issues

Môn thứ 6: Tour Operations Management

This unit covers understanding the global market for tour operations; compiling and marketing an international tour/package holiday and understanding the international legal framework within tour operations

Module 1: Understand the global market for tour operations

• Identify the characteristics of the global tour operations market
• Develop tour concepts, ideas and criteria that align with organisational objectives and priorities and identified market needs

Module 2: Compile an international tour

• Develop a tour that meets objectives and the specification
• Evaluate a range of destinations against agreed criteria
• Evaluate the benefits and risks associated with different types of tours
• Set a pricing structure that is realistic and attractive to identified potential customers
• Negotiate partnerships and alliances that will deliver requirements to agreed quality standards within budget
• Develop contingency management processes that are appropriate to the nature of the tour

Module 3: Market international tours

• Specify marketing methods appropriate to the target market
• Negotiate mechanisms and outlets for the sale of international tours that are appropriate to the target market
• Manage the sale of international tours to agreed quality standards and budgets

Module 4: Understand the legal framework within international tour operations

• Assess the impact of current legislation on tour operators
• Explain the rights of customers and travellers
• Assess insurance requirements and the need for financial protection
• Analyse the impact of consumer rights on tour operators
• Analyse the influence of stakeholders and explain the role of government authorities overseas

Môn thứ 7: Sustainable Tourism and Destination Development

This unit covers an understanding of the scope and management of sustainable tourism and its environment and destination development

Module 1: Understand the scope of sustainable tourism and its environment

• Evaluate the scope of sustainable tourism
• Assess the potential market for a sustainable tourist destination
• Assess the limitations of sustainable tourism

Module 2: Understand sustainable destination development

• Scope the potential tourist market of a sustainable destination
• Assess the impact of tourism on the environment and develop a sustainable tourism strategy that maximises business potential
• Assess the socio-cultural factors that have an impact on sustainable destination development
• Assess the influence of public and private sector involvement
• Analyse the role of local, regional and national government on the development of a sustainable destination

Module 3: Understand the management of a sustainable tourist destination

• Analyse the factors that may have an impact on the management of sustainable destinations
• Assess the nature and significance of a holistic approach to sustainable destination development
• Evaluate the marketing concepts underpinning sustainable tourism
• Evaluate the management principles and practices underpinning sustainable tourism destinations
• Design control mechanisms that are appropriate to the preservation of the sustainable destination