Diploma: Hospitality Management

Subject Descriptions

Term 1 and 2: On-Campus

This paper seeks to ensure that students are equipped with the basic IT Applications knowledge for further study and for use in management or business settings related to their industry.

This paper provides an introduction to the basic principles of food preparation, including safety, HACCP and sanitation. The student will cover the fundamentals of nutrition, cookery, cooking methods and food preparation to enable them to make informed decisions about all aspects of food production. The components of purchasing, receiving, storing and issuing food are analysed as they relate to menu planning. The creation of menus is demonstrated for a range of catering outlets and consumer requirements. The paper includes a basic evaluation of food cost and wastage in relation to kitchen accounting.

This paper provides the practical component associated within the Food Production Studies paper. The teaching methodology is such that the students are required to place themselves in the position of a Chef faced with making a range of decisions related to food and kitchen service, which not only tests theoretical knowledge of the subjects but enhances their ability to make informed and appropriate decisions based on that knowledge.

The paper combines a description of duties at the front office of a hotel with the basic skills required to launder linen and guest clothes. The paper also demonstrates how to prepare rooms for guests and follow health, safety and security procedures in general. Front office applications teach students how to communicate on the telephone, how to deal with conflict situations, and how to receive and process reservations. The paper also covers how to provide porter and accommodation reception services, and perform office procedures, including reservations systems.

Diversity in the corporate workplace and the business marketplace, if not anticipated, planned for, and managed, is likely to be associated with significant barriers to communication and therefore to achievement of outcomes which rely on that communication. Managers need to become leaders adept at dealing with people from all walks of life and different cultures. The ability to objectively explain, predict and appropriately respond to both verbal and non-verbal behaviours of guests, clients and staff is highly prized.

This paper covers the knowledge, skills and attributes necessary to communicate effectively in the workplace and beyond. The component develops proficiency in composing and delivering various types of oral and written communication necessary for both business and further study. There is a premium on practitioners who can perform and lead orally, in writing, and on-line, and the effectiveness of this performance is critical to business success. Business communication must be fit for purpose, clear, accurate, and purposeful.

This paper provides the students with the basic information and skills relevant to understanding and evaluating accounting as an information system and process. It includes the processing of financial data, the completion of the accounting cycle and the preparation of basic financial reports from the trial balance. The paper serves as an introduction to the financial accounting environment, including general concepts of accounting, the flow of accounting through the business system, conventions and principles. It also covers such aspects as definitions and the relationship of accounting to decision-making., preparing a petty cash book within the system and carrying out a bank reconciliation.

This paper provides a basic introduction to property maintenance and management as it applies to the hospitality industry. It covers the monitoring of work operations, including the management of assets, and the implementing of Workplace and Public Health, Safety and Security requirements.

This paper aims to show students that organisations bring people together with a vision and values to achieve what they could not possibly achieve individually. An historical perspective of the management of organisations is developed including current management approaches and their origins, vision and value management, as well as structure, strategy and communication as foundations of organisations. The paper also covers the preparation of a business plan.

This paper provides students with knowledge and experience in food service concentrating on practical skills of providing specialist food service advice. The paper relates services to marketing strategies to good customer service and outlines modern menu composition. The steps of sales and order taking are examined and students are made familiar with the various meal accompaniments. The correct procedures with regard to restaurant reservation plans are demonstrated and a list the important characteristics of quality customer service are examined. Students are shown the procedure for payment of meals and service of coffee and tea as part of the food and beverage service department.

This paper examines the basic technical knowledge, practical and social skills required, to enable the food and beverage operator to achieve a proficient standard for a range of service types and situations in the international hospitality industry. Various service styles and methods used in restaurants and dining rooms are identified. Seating and serving various numbers of guests is practiced and students are introduced to the various meal accompaniments and kitchen requirements. The paper also sets out the procedures for billing guests and accepting payment for meals.

The aim of this paper is to provide students with knowledge and experience in bar and beverage operations covering all aspects related to bar work. Students will gain knowledge of the wine industry vinification methods and vineyards, along with bar service including alcoholic and non alcoholic beverages. They will gain knowledge of host responsibility requirements as a Liquor Licence Controller and demonstrate knowledge of the Sale of Liquor Act 1989 in order to apply for a Licence Controller Qualification. Barista skills will be included to ensure students gain an overall knowledge of running and servicing a bar operation.

Terms 3 and 4: Internship


This part of the diploma programme aims to give the student practical skills and underpinning knowledge of the hospitality industry. The Industry Training period is for a minimum of 1000 hours and students will be able to accrue their 1000 hours in either one or a multiple number of areas in the hospitality industry, preferably with the one employer. The student, as an employee, is expected to take advantage of opportunities to work in teams, foster networks and participate in shared projects.

The Internship Manager assists with placements and the contractual arrangements with employers, and feedback from employers is given directly to students. Students are encouraged to excel at their work and must complete a minimum of 500 hours and an interim report before returning to College for Year 2 papers.

A final report and the full 1000 hours must be completed before the full internship is credited.

Term 5 and 6: On-Campus

The aim of this paper is to refresh writing and research skills with an emphasis on demonstrating the key principles of analyzing, reasoning and arguing.

This paper is designed to introduce the fundamentals of marketing for the tourism and hospitality industries. In particular, it will look at the concept of marketing, its historical background, marketing in relation to tourism, the basic building blocks of good marketing and the necessary steps to developing a marketing plan.

The paper aims to give the student an insight into the every day tasks performed by a Front Office Manager and how to think as a Front Office Manager and solve problems. The overall aim is to ensure that the student has a sound knowledge of financial responsibilities of running a Front Office The focus is on the principle functions of rooms division, the guest cycle, reservations, the front office and night audit. Lodging segmentation, pricing and customer service and revenue management strategies and tactics are examined.

This paper provides students with the skills and knowledge to manage and control the financial performance of the Food and Beverage Department through the planning for and implementation of an actual event.

The overall aim of the paper is to provide the students with the operational information and skills relevant to planning, controlling and evaluating information in the accounting systems. The paper will also examine management decision-making techniques. The paper examines the use of financial statements within several contexts, giving the students every opportunity to be familiar with the basic tools of managerial accounting concepts and the assumptions upon which they are based.

The aim of this paper is to relate economic theory to real world commercial events. While students need to be equipped with the practical and personal skills necessary to work successfully in a highly competitive global environment, they also must be motivated by a demonstration of the relevance of economic principles to every day life and business. The main characteristics of the economy are analyzed: unemployment, growth, aggregate supply, aggregate demand, GDP, business cycles, including in the context of social policies.

The aim of this paper is to provide the student with basic knowledge of the relevant New Zealand Law pertaining to the Tourism and Hospitality Industry. The paper requires the student to research the legal information required for business compliance and update legal knowledge. An overview of the adversary system in New Zealand is given, including contractual agreements, the legal requirements in setting up a business, applying licensing of premises laws, insurances and relevant Trade Practices Act requirements of licensees, guests and their property. Club management and the gaming laws and basic issues in workplace industrial relations are also covered.

Managing human resources requires the ability to work with, motivate and understand other people, both individually and in groups. Modern managers must possess these human skills, and be capable of assessing values, beliefs and attitudes of the people in their organisation so that they are able to handle all situations that may arise. This paper will examine the foundations of individual behaviour, values, attitudes and job satisfaction, including basic motivation concepts and theories and their application to determine why performance benchmarks play a role in appraisal and remuneration. The issues of communication, leadership and trust and the structure of organisations are also covered.

This paper utilizes a software simulation programme to engender students' confidence in analyzing and implementing decisions in semi-complex safe business situations. The segments of the simulation program concentrate on front office operations, and the lodging cycle and the application of yield management principles in forecasting demand. The input of data into the computer allows students to test out their decision making skills in a simulated but highly realistic environment. Students will be able to evaluate broad ranges of accumulated learning by running a business within a safe accelerated environment. Students must present a business plan and periodic reports.


Elective classes are subject to meeting minimum student number requirements, to ensure an optimal learning environment. 

International Resort and Day Spa Management


This paper introduces students to the resort industry. Topics include an introduction to the industry, career opportunities, differences between a resort and a hotel, recreation requirements and leadership. The paper focuses on the resort segment of the hotel industry, its history, planning, operations and special considerations. Emphasis is placed on the study of recreational activities as they relate to the operations of a resort hotel. Special attention of the interaction between tourism and its relationship to the resort hotel industry will be studied in its broader context.


Successful resort operations rely on well-trained managers. This paper is designed to introduce students to the specialised profession of destination resort management, and to the reality that the resort industry is in a constant state of evolution. Managing resorts requires unique knowledge and skill sets, including managing guest activity planning and packaging adventure experiences, managing owner-relations and dealing with high rates of seasonal staff turnover. On completing this course, students will have developed a real appreciation for both the challenges and excitement associated with destination resort management.


This paper introduces students to Resort and Day Spa Operations. Topics include operational issues such as timetabling, costing, understanding the various written procedures required as an operations manager along with an insight into the requirements of unit/owner relations within a resort. An in-depth study will also focus on Day Spa Operations and the issues management faces within a resort environment.


The course will first address the challenge of developing a resort marketing plan which identifies the specific needs and wants of target customer groups. Students will learn how to address those needs with a mix of products and services that will command prices sufficient to provide a level of income acceptable to the resort’s management and stakeholders. The latter half of the course will deal with the challenges faced by resort developers and management in measuring customer satisfaction, quality of product and management.

Event Management


This paper introduces students to the event industry. Topics include an introduction to the industry, career opportunities, requirements of an event manager and leadership. To the Event Manager, the special event is a challenge to create the right mix of content, presentation, venue and outcomes to achieve the goals of the client in the most cost effective and high impact manner. To do this effectively requires a range of skills and attributes - imagination, design, coordination, and the ability to lead a team and to keep track of detail. This paper evaluates and discusses the role of the event industry and the event manager today and into the future


This paper looks in detail at the skills and knowledge required for developing proposals and bids for the staging of conventions and events. An in-depth study of developing and coordinating event plans along with preparing accurate costing for products and services will be reviewed as well as presentation requirements for quotations to customers


A practical base project for students to put together an event using the skills and knowledge gained from the theoretical components of the course to date. Marketing, sponsorship planning, teamwork and leadership will all be part of the focus for the course. This subject allows students to apply theory and practical knowledge into running or assisting in the running of a live event. Topics include marketing, sponsorship planning and teamwork.


This course provides students with a working knowledge of video and recording equipment, audio visual equipment, lighting, staging, computer systems, multi media projection, and conference equipment used in event management: all essential requirements for the successful implementation and running of any form of event. Students will learn from hands on experience the requirements needed to successfully run audio visual equipment

Wine Studies


This paper introduces students to a more comprehensive study of wine. Topics will include international and New Zealand wines, advanced wine tasting, viticulture, the history of wines, wine production and identifying wine regions. Students will keep a diary of notes of all the various wines identified and tasted which will allow them to speak confidently when explaining and selling wine to customers.


This paper introduces students to the promotion and marketing of wines. The course will cover the four main areas of sales and marketing: on premise, off premise, internet and direct marketing. Topics will include the composing and writing of wine menus, direct marketing from credit card companies or wine clubs and purchasing wines, either from producers or brokers.


This paper takes students’ taste buds on a wine tour of the globe and explores innovative and creative approaches to matching wines with local and international cuisines. Students will taste a variety of wines along with a range of food items and identify how foods can complement wines as well as wines complementing foods. A team project will allow students to demonstrate their knowledge by presenting a combination of dishes matched with wines.


This paper is designed to give Students an insight into planning and structuring wine sales and tasting through cellar door management. Students will learn sales techniques and the language associated when giving wine tasting demonstrations. Set up and design of a cellar door concept will also be covered.