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Diploma in Hospitality & Tourism Course Guide

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Diploma in Hospitality & Tourism Course Guide

Certificate in Hospitality Services (Food & Beverage)

This course will provide an introduction to human nutrition and cooking, including but not limited to the major food groups and how consuming an excess or lack of any one group can affect your health, different methods of cooking and how these methods affect nutrients, a look at food allergies and the various ways to preserve the nutrient value of foods.
This course will take a look at the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation) in order to maximise efficiency, hygiene and service. It will include but not be limited to the effects of food preparation on nutrition, food contamination and food allergies, and the ethics that relate to kitchen and food management.
This course will provide an overview on how to plan menus or lists of food products for sale, including but not limited to the culinary needs of different groups of people and how to meet these requirements, what contributes to a good menu, how to assess the dietary intake of yourself and others and a look at plate waste.
This course will take a look at the differences in appropriate catering management in a range of situations as well as how to manage staff in the food and restaurant industries. It will include but not be limited to an overview of catering types, how new management may make various businesses more profitable and the knowledge requirements for a management training program.
This course will take a look at how to consolidate skills developed throughout this entire course into an overall understanding of the management of catering services. It will include but not be limited to the components of restaurant marketing (e.g. feasibility research, competitive analysis, market analysis and financial analysis), steps to follow when advertising and how to be successful in food purchasing.
This course will provide a broad overview of the bar industry, including but not limited to duties, menus, laws relating to the provision of alcohol, equipment and the importance of providing quality service.
This course will provide an introduction to the range of alcoholic products commonly found in a bar, and will include but not be limited to the ways these alcoholic products are made, wine storage methods and how to manage the provision of alcoholic beverages appropriately in different situations.
This course will take a look at how to manage the provision of non-alcoholic beverages appropriately, in different situations. It will include but not be limited to a range of non-alcoholic drinks, a look at the different coffee blends and degrees of roasting, as well as how to correctly grind different coffee brews and how to best prepare and provide different types of tea, soft drinks and fruit juices.
This course will provide an overview of how to mix a range of drinks and provide improved service to bar customers. It will include but not be limited to the general rules for mixing cocktails, a look at bar flaring and the four golden rules pertaining to it, as well as the correct ways for staff to interact with customers and how to correctly deal with incidents that may occur.
This course will take a look at understanding and appreciation of different wines, including but not limited to processes involved in wine selection, how to correctly present, open and serve wine, the characteristics and culture of varying grape varieties and how to create a good wine list.

Certificate in Travel and Tourism

This course will provide an introduction to the nature and scope of the tourism industry, including but not limited to the distinction and overlap between travellers and tourists, types of tourism systems in each country, tourist categories and how to travel responsibly.
This course will take a look at how to recommend tourism destinations relevant to client needs, including but not limited to what is meant by major and minor tourist destinations and why each one is important, cultural differences that should be considered when travelling internationally, and some of the common religions and the general beliefs/customs of each religion.
This course will take a look at how to advise a client on planning for unforeseen circumstances, and will include but not be limited to considerations regarding money, the main aspects of insurance, how seasonal variations and political influences can affect a trip as well as the various legalities to consider when travelling.
This course will provide an introduction to the operation of airlines, including but not limited to booking procedures, travel classes and different types of aircraft and seating, and how to identify airline codes and obtain information about airlines.
This course will take a look at the operation of car rental services, including but not limited to booking procedures, points to consider regarding rental agreements and the considerations involved in planning a driving holiday.
This course will take a look at the operation of other transport services such as shipping, bus and rail. It will include but not be limited to the main aspects of cruises (including life on board a cruise ship and point to point travel) and the advantages and limitations of coach travel and other forms of transport.
This course will provide an introduction to the operation of various accommodation options available to a client, including but not limited to the different types of accommodation and the categories that an accommodation establishment may fall into, considerations of pets and travel, accommodation products and decisions that must be made by tour operators/guides.
This course will take a look at how to advise clients on package tour options to satisfy their specified requirements, and will include but not be limited to the different types of packages that you can find, the difference between wholesalers and tour operators, how to create a brochure to advertise a package tour and the factors and considerations of calculating prices and ticketing.
This course will provide an overview of travel agency procedure systems and determining appropriate operational systems for management of a tourism service. It will include but not be limited to a look at customer service and support, the considerations of using office telephones and office cleaning, the importance of interpersonal skills and the various duties of a travel agent.

Certificate in Hotel Operations Management

This course will take a look at how to describe a range of hotels in operation globally, including but not limited to the classifications, categories and ratings of hotels and why this classification system is in place, the role of the accommodation manager, the importance of the client, economy of scale and processes involved in planning and developing objectives for a hotel.
This course will provide an overview of management structures and the way in which the workplace is organised. It will include but not be limited to the variations in organisations and the nature and purpose of it, the concepts involved in the mechanistic view and human relations view of the organisation, and the organisation of different departments in a hotel.
This course will take a look at how to identify factors that contribute to or inhibit successful management of staff, and will include but not be limited to the different areas of management and what sort of decisions are involved in each area, the four basic kinds of relationships between individuals who work together, the concepts regarding communication and why staff motivation is important.
This course will provide an overview of how to maintain an overall system of control within a hotel, including but not limited to the sources and storage of information, how to create and maintain control systems, performance appraisal and the processes of work study.
This course will provide an introduction to the complexities and management issues relating to front desk operations, including but not limited to the procedures regarding reservations, cancellations and no shows, the various ways in which guests may register in a hotel and the individual functions of the front office, communication skills and how to correctly deal with grievances and complaints.
This course will provide an overview of the use and maintenance of equipment and linen required to service and clean rooms, and will include but not be limited to what is meant by service equipment, the articles of linen, fibre classifications and an overview of the environmental considerations in hotel management.
This course will take a look at how to implement facilities management systems, including but not limited to the aspects of hotel maintenance, service agreements and maintenance records, frequent maintenance problems and what is included in health and safety.
This course will provide an overview of requirements for managing an activities service, including but not limited to the different forms of in-house service and what is involved in each, maintenance of gyms, the processes involved in managing a variety of exercise programs and a look at tourism services a hotel might provide.
This course will provide an introduction to the management of a range of food services that may be offered in a hotel, and will include but not be limited to the scope and types of food service, key aspects of kitchen design and equipment, how to organise food service and the methods of kitchen service as well as basic technical waiting skills.
This course will take a look at understanding and appreciation of different wines, including but not limited to processes involved in wine selection, how to correctly present, open and serve wine, the characteristics and culture of varying grape varieties and how to create a good wine list.
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There are no entry requirements or prerequisites to enrol on this course. You can enrol online directly by clicking on “Enrol Now” and following the prompts.  

Alternatively, you can enrol over the phone with our friendly student advisors – call 01 437 8559 or email info@careeracademy.ie

This course costs €999.00 or only €25 per week on a no-deposit, interest-free payment plan. Click here to get started now. 

This course takes approximately 300 hours, and you’ll have up to 12 months to complete. Study in your own time, at your own pace. Most of The Career Academy courses are designed so that you do one module a week, but if life gets busy, you can apply for a course extension if you need more time.

Upon completing this course, you could obtain work as a Waiter/Waitress, Event Planner, Housekeeper or Tourism Officer.

Contact a friendly student advisor on 01 437 8559 to learn about potential career outcomes and where our courses could take you. You’ll also receive a FREE CV review.

Your course is delivered through our online learning platform, which you can access from any web browser 24/7 to work whenever and wherever you want. You can also interact with your tutors and other students within the learning environment. Online learning allows you to make the best use of your time and puts all the necessary resources at your fingertips. There are no set course start dates; you can start whenever you are ready, and your tutors and student services will check in on your progress and help you every step of the way. 

Watch this video to see how online learning works:

Absolutely! You’ve got a 14-day cooling-off period (trial period) at the start of your course. Take that time to review all your learning material and get a feel for online learning. If you decide the course isn’t for you within the trial period, you’ll get a full money-back guarantee*.

This course opens up possibilities across a broad range of sectors. With a Diploma in Hospitality on your CV, you can apply for work as a Bartender, Certified Travel Agent, Hotel Manager – or many other jobs across travel and tourism.

Money Back Guarantee

100% Money Back Guarantee

After enrolling, you’ll receive an 14-day cooling off period (or trial period). If you decide the course isn’t for you within the trial period, you’ll get a full money back guarantee*.

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