Advanced Diploma Hospitality Management

Program Overview

The SQA Advanced Diploma in Hospitality Management at AAS College of Art & Design is a two-year program that develops management and interpersonal skills for the hospitality industry. It covers topics such as accommodation management, accounting, human resource management, and food and beverage operations. Graduates are prepared for careers in hotel management, conference and exhibition management, food services management, and resort and property management.

Program Outline

Advanced Diploma in Hospitality Management - AAS College of Art & Design

Degree Overview:

The SQA Advanced Diploma in Hospitality Management at AAS College aims to develop the management, supervisory, and interpersonal skills required for employment in the hospitality industry. It covers a wide range of topics, including:

• Management of accommodation: This includes understanding the structure and organization of the industry, its influence on the economy, and the skills and knowledge employers need.
• Accounting: The program covers business accounting and hospitality financial and control systems.
• Human resource management: Students will learn about human resource management practices.
• Management of hospitality organizations: This includes understanding the structure and organization of the industry, its influence on the economy, and the skills and knowledge employers need.
• Management of food and beverage operations: This includes service styles and techniques, food hygiene and control systems, and kitchen planning and design.
The program is designed to provide students with a global perspective on the hospitality industry, with a focus on accommodation servicing, food and beverage operations, and hospitality in general.

Objectives:

The program aims to:

• Develop skills such as planning and analysis, problem-solving, study and research, critical and evaluative thinking, flexibility, and the ability to work cooperatively with others.
• Develop knowledge and skills in the main operational areas, such as food and beverage service, service styles and techniques, food hygiene and control systems, and accommodation servicing.
• Business Accounting: This module introduces students to the fundamentals of business accounting, including financial statements, budgeting, and cost control.
• Food and Beverage Service: This module covers the principles and practices of food and beverage service, including service styles, techniques, and customer service.
• Food Hygiene Intermediate: This module covers the principles of food hygiene and safety, including food handling, storage, and preparation.
• Hospitality Financial and Control Systems: This module covers the financial management of hospitality organizations, including budgeting, cost control, and financial reporting.
• Hospitality Supervision: This module covers the principles and practices of hospitality supervision, including leadership, motivation, and team building.
• Managing Hospitality Organisations 2: This module covers the management of hospitality organizations, including strategic planning, marketing, and operations.
• Work Placement 1: This module provides students with practical work experience in a hospitality organization.
• Gastronomy: This module covers the history, culture, and science of food, including culinary techniques, food preparation, and food presentation.
• Managing Financial Resources in Hospitality: This module covers the financial management of hospitality organizations, including budgeting, cost control, and financial reporting.
• Human Resource Management Practice: This module covers the principles and practices of human resource management in the hospitality industry, including recruitment, training, and performance management.
• Kitchen Planning and Design: This module covers the principles of kitchen planning and design, including layout, equipment, and workflow.
• Management of Food and Beverage Operations: This module covers the management of food and beverage operations, including menu planning, purchasing, and inventory control.
• Managing People and Organisations: This module covers the management of people and organizations, including leadership, motivation, and team building.

Teaching:

The program utilizes a variety of teaching methods, including:

• Lectures: These provide students with a theoretical foundation in hospitality management.
• Tutorials: These provide students with the opportunity to discuss and apply the concepts learned in lectures.
• Study packs: These provide students with additional resources and materials to support their learning.
• Problem-based scenarios: These allow students to apply their knowledge to real-world situations.
• Case studies: These provide students with the opportunity to analyze and evaluate complex hospitality management issues.
• Group/team work: This encourages students to collaborate and develop their teamwork skills.
• Online materials: These provide students with access to a variety of online resources, including articles, videos, and interactive exercises.
• IT based teaching materials: These utilize technology to enhance the learning experience.
• Projects: These allow students to demonstrate their understanding of hospitality management concepts through practical applications.
• Quizzes: These assess students' understanding of the course material.
• Research and presentation of findings to fellow students: This encourages students to develop their research and presentation skills.
• Role play: This allows students to practice their communication and interpersonal skills in a simulated environment.
• Short-response questions, multiple choice questions, and creating questions for other students (with answers): These assess students' understanding of the course material in a variety of ways.

Careers:

Upon successful completion of the program, graduates are able to move into a wide variety of areas within the hospitality industry, including:

• Hotel management: This includes managing all aspects of hotel operations, including guest services, housekeeping, food and beverage, and sales and marketing.
• Conference and exhibition management: This involves planning and managing conferences, exhibitions, and other events.
• Food services management: This includes managing restaurants, catering companies, and other food service operations.
• Resort and property management: This involves managing resorts, hotels, and other properties.
• Travel services: This includes managing travel agencies, tour operators, and other travel-related businesses.

Other:

The program is delivered in English and is offered in two intakes: February and October. The program is two years in duration and is delivered full-time. The program also offers a Diploma to Degree pathway, which allows graduates to progress onto undergraduate degree programs in universities and Higher Education Institutions across the world. This pathway is facilitated through articulation agreements with a number of highly regarded international institutions in countries such as the UK, USA, Australia, Canada, and New Zealand.