The Diploma in International Hospitality Management awarded by LSBF aims to focus on the latest development in the hospitality industry. It will help the students to identify and understand the techniques and theory implied in the hospitality environment. Students are given the emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, teamwork and other relevant professionalism topics related to the industry.

A hospitality course is not entirely complete without the On-the-Job-Training (OJT). Therefore our philosophy is to integrate classroom studies with supervised practical work experience directly related to academic and career goals.  

• To evaluate and understand the importance of the hospitality industry’s nature.
• To develop the professional skills that are acquired in the hospitality industry.
• To enable students to make a managerial level decision and develop problem-solving skills in achieving good customer service.
• To always keep up to date on technological advancement in the hospitality industry.
• To motivate students to continue their higher education in the hospitality industry.

Customer Service
This module gives students a better understanding of what customer service is and how it can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.

Front Office Operations
This module introduces students to the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.

Food and Beverage Operations
The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

Marketing in Hospitality and Tourism Management
This module will provide the learners with a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also enables students to understand how marketing activities help organizations to achieve goals and objectives and also maximize revenue and profit in the long run. Read more about the module here.

Food Sanitation, Safety, and Health
This module makes an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure students are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

Introduction to Hospitality & Tourism
The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure students acquire a holistic understanding of the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

Housekeeping
The aim of the Housekeeping module is to provide students with an overview of the range of functions within the facilities department of hotels.

Organizational Behaviour in the Hospitality Industry
This is an introduction to the basic concepts and topics in organizational behavior (OB). It focuses on OB at three levels: individual, interpersonal, and collective. Students will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.

Industrial Attachment is part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages the application of theory and knowledge of inappropriate context. Where students are unable to undertake an Industrial Attachment they will be offered the option of a written Project. Industrial Attachment applies to all full-time STP holders.

To be eligible for Industrial Attachment a student must have passed a minimum of 4 modules.

Students who commence an Industrial Attachment placement cannot subsequently opt to complete the Diploma with a Project. Students who commence an Industrial Attachment and subsequently fail to complete this will be awarded a Certificate in International Hospitality Management.

Students who opt to source their own Industrial Attachment and who subsequently fail to secure this will be awarded a Certificate.

For Part-time students or Full-time non-STP holders, to complete the Diploma they must show that they either have a minimum of 6 months relevant working experience or complete the written Project. In certain circumstances, non-STP may opt for the Industrial Attachment.

Learning Outcome Industrial Attachment / Project

On completion of Industrial Attachment / Project students will be able to:

• Understand the importance and role of the hospitality industry during the actual work experience
• Understand how to overcome issues and problems faced by the industry on a day to day basis
• Knows about the standard practices and general laws of the industry and how they impact the business
• Demonstrate and establish interest in the activities and task given by applying the knowledge and skills learned in school
• Understand how every individual can take personal responsibility to reach the objective of the organization

Industrial Attachment Programme

Industrial Attachment is part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages the application of theory and knowledge of inappropriate context. Where students are unable to undertake an Industrial Attachment they will be offered the option of a written Project. Industrial Attachment applies to all full-time STP holders.

To be eligible for Industrial Attachment a student must have passed a minimum of 4 modules during the course of study.

Students who commence an Industrial Attachment placement cannot subsequently opt to complete the Diploma with a Project. Students who commence an Industrial Attachment and subsequently fail to complete this will be awarded a Certificate in International Hospitality Management.  

Students who opt to source their own Industrial Attachment and who subsequently fail to secure this will be award a Certificate.

For Part-time students or Full-time non-STP holders, to complete the Diploma they must show that they either have a minimum of 6 months relevant working experience or complete the written Project. In certain circumstances, non-STP may opt for the Industrial Attachment.

Project

Where students specifically request they may be granted the option of completing a Project rather than undertake the Industrial Attachment. The project (2,500 words) topic is assigned by the School, students have a maximum of 2 months to complete the project after approval. Students must still meet the same eligibility requirements.