Hospitality and Tourism Management – Level 4

Hospitality and Tourism Management – Level 4 is a practical professional course designed for learners who want to build a career in hotels, restaurants, travel agencies, tourism companies, event operations, customer service, and hospitality administration. The course covers the main areas of hospitality and tourism operations, including front office, housekeeping, food and beverage service, customer service, destination management, events, sales, communication, safety, and workplace administration. Learners will develop practical skills required for professional guest handling and service excellence in the hospitality and tourism industry.

Course Duration: 3 Months
Sessions: 12 Sessions
Level: Level 4

Course Curriculum:
Module 1: Introduction to Hospitality and Tourism Industry – Understand the scope, structure, and importance of hospitality and tourism in local and international markets. Lessons: Meaning and scope of hospitality; Tourism industry overview; Types of hospitality businesses; Career pathways and professional standards
Module 2: Customer Service Excellence – Develop professional guest service skills to create positive customer experiences and handle service expectations confidently. Lessons: Guest service standards; First impressions and professional attitude; Handling guest needs; Service quality and follow-up
Module 3: Front Office Operations – Learn the key functions of hotel front office, reservation handling, guest registration, and daily reception duties. Lessons: Front office roles; Reservation procedures; Check-in and check-out process; Guest records and coordination
Module 4: Housekeeping Operations and Room Management – Understand housekeeping standards, room preparation, cleanliness control, linen handling, and coordination with other departments. Lessons: Housekeeping department functions; Room cleaning standards; Linen and laundry basics; Room inspection and reporting
Module 5: Food and Beverage Service Management – Gain knowledge of restaurant service, menu awareness, table setup, order taking, service etiquette, and guest satisfaction. Lessons: F&B department overview; Table setup and service styles; Order taking and guest handling; Hygiene and service presentation
Module 6: Travel, Tourism and Destination Management – Learn how tourism destinations, attractions, travel services, tour packages, and visitor experiences are planned and managed. Lessons: Tourism destinations and attractions; Travel agency operations; Tour package basics; Visitor experience and destination promotion
Module 7: Hospitality Sales and Marketing – Understand basic marketing strategies used by hotels, restaurants, travel agencies, and tourism businesses to attract customers. Lessons: Hospitality marketing concepts; Online promotion and social media; Sales techniques; Customer loyalty and brand image
Module 8: Event Planning and Banquet Operations – Learn the fundamentals of event coordination, banquet setup, guest flow, service planning, and event-day operations. Lessons: Types of hospitality events; Banquet setup and arrangements; Event coordination checklist; Guest handling during events
Module 9: Communication and Professional Etiquette – Improve workplace communication, grooming, body language, telephone etiquette, and professional behavior in hospitality settings. Lessons: Verbal and non-verbal communication; Telephone and email etiquette; Grooming and personal presentation; Cross-cultural communication
Module 10: Health, Safety, Hygiene and Security – Understand safety, hygiene, food safety awareness, emergency response, and guest security responsibilities in hospitality operations. Lessons: Workplace safety basics; Hygiene and sanitation standards; Emergency procedures; Guest security and confidentiality
Module 11: Hospitality Administration and Basic Reports – Develop basic administrative skills for daily logs, guest records, duty rosters, reports, inventory support, and operational coordination. Lessons: Daily operational reports; Staff coordination and duty rosters; Inventory and stock basics; Record keeping and documentation
Module 12: Practical Hospitality Case Study and Final Assessment – Apply the full course learning through role plays, service scenarios, operational checklists, and final assessment activities. Lessons: Front office role play; Guest complaint scenario; Event and F&B service exercise; Final practical and written assessment