Diploma in Tourism and Hospitality
The IAB Diploma in Tourism and Hospitality program is specifically designed to meet the requirements of resort and hospitality. This program is suited for applicants with no prior knowledge of tourism and hospitality industry.
This program is conducted on a modular basis over a one-year duration comprising 3 days 6 hours per day classroom study and workshop plus 3 days industrial attachment in each week.
Introduction to Tourism
Course Description
The module starts off with Tourism Introduction; Past and Present Tourism; Motivation for Leisure Travel; Tourism Marketing and Tourism Economics; Tourism. Concepts and Practices explore this exciting field using a systematic approach. It looks at the characteristics of tourism from the demand side first, then organizing tourism, followed by the operating sectors. The industry profiles and a career emphasis reveal the opportunities tourism holds for both consumers and professionals.
Principles of Management
Course Description
This module provides students with a concise and accessible introduction to the principal ideas and developments in management theory and practice. Various management functions such as planning, organizing, leading, controlling, international management, business ethics and social responsibility will be covered.
Principles of Accounts and Information Technology
Course Description
The Principles of Accounting provides students with an understanding of accounting principles. Significant areas are the double entry concept, accounting process, special journals, subsidiary ledgers and control accounts, and the financial statements of merchandising businesses. This also includes an understanding of the control and accounting for cash, inventories and fixed assets, goods and services tax, partnership and fundamental accounting principles. Accounting software will be introduced. Students will learn about practical skills in industrial standard application software.
Soft Skills
Course Description
Success of the service industry depends much on the front line service staff. Students will be taught the soft skills and then use them in practice during industry attachment. Students will learn how to communicate well with their customers, both internal and external. Industry languages and specific terms will be taught to better prepare the students to handle demanding customers.
Tourism Sales
Course Description
The Tourism industry remains as one of the largest revenue contributors to global modern day economy. Marketing and sales concepts will be introduced to the students. This module will introduce marketing mix, with a focus on sales management. Students will learn specific sales operations in the tourism and hospitality industry. Planning, implementation and controlling of sales territories and personnel will be taught.
Event and Catering Management
Course Description
Events Management is full of ‘true-to-life’ examples. This module will cover events across the nation illustrating all the skills needed to become a successful events manager. Students will learn how to manage staff and staffing problems; as well as to ensure the safety of everyone who is involved. Topics discussed will include legal compliance, risk management, financial control and successful event evaluation.
Higher Diploma in Tourism and Hospitality
The IAB Higher Diploma in Tourism and Hospitality program is specially designed to meet the supervisory requirements of resort and hospitality operations. This program is suited for applicants with basic knowledge or working experience of the tourism and hospitality industry.
It is conducted on a modular basis over a two-year duration comprising 3 days 6 hours per day classroom study and workshop plus 4 days of industrial attachment in each week.
Students can expect to join in any of the modules with existing intakes when they on the program. Students have no choice on the assignment of modules throughout the program.
Food and Beverage Operations
Principles of Economics
Course Description
This module covers economic environment and theories. Students will learn basic concepts such as demand and supply, as well as how demand and supply of goods affects its pricing. It will also cover aspects such as factors and how they impact competition, consumption, etc.
Tourism Services
Course Description
Tourism- comprising of Hospitality; Leisure and Retail. The focus is on the ever-increasing demand of customers for service quality, as well as the other challenges facing hospitality establishments today. Tourism services will discuss specifically what employees in the services industry should and should not do when interacting with customers. Students will learn to consider service from the perspective of those who deliver service and stand to benefit from a wealth of case studies from the hospitality, travel, and tourism industries.
Catering/Food and Beverage Operations
Course Description
Catering and Banqueting form the major components of Food and Beverage operations in the tourism and hospitality industry. Students will learn how to plan and implement F&B operations and major events. Case studied will prepare students to meet the challenges in the current F&B operating environment.
Food and Beverage Marketing
Course Description
The areas marketing function specific to food and beverage operations within the tourism and hospitality. How do product, price, place and promotion affect F&B operations? The answer to this question as well as Services Marketing will also be introduced to prepare students to better position themselves within the F&B industry.
Food Science and Hygiene
Course Description
The module will deliver comprehensive training of key food safety concepts, the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The principles found in food science and hygiene adds greater depth and breadth on food safety practices by featuring expanded sections on high high-risk populations, active managerial control, and crisis management.
Managing Cost in Food and Beverage Operations
Course Description
Making profit and knowing how to manage cost and revenue continue to be a major objective in Food and Beverage operations. This module will introduce the respective cost management system. Software used in the F&B cost management will be introduced to better prepare students to meet the real world of F&B operations.
Hotel and Resort Management
Principles of Economics
Course Description
This module covers economic environment and theories. Students will learn basic concepts such as demand and supply, as well as how demand and supply of goods affects its pricing. It will also cover aspects such as factors and how they impact competition, consumption, etc.
Tourism Services
Course Description
Tourism- comprising of Hospitality; Leisure and Retail. The focus is on the ever-increasing demand of customers for service quality, as well as the other challenges facing hospitality establishments today. Tourism services will discuss specifically what employees in the services industry should and should not do when interacting with customers. Students will learn to consider service from the perspective of those who deliver service and stand to benefit from a wealth of case studies from the hospitality, travel, and tourism industries.
Catering/Food and Beverage Operations
Course Description
Catering and Banqueting form the major components of Food and Beverage operations in the tourism and hospitality industry. Students will learn how to plan and implement F&B operations and major events. Case studied will prepare students to meet the challenges in the current F&B operating environment.
Food and Beverage Marketing
Course Description
The areas marketing function specific to food and beverage operations within the tourism and hospitality. How do product, price, place and promotion affect F&B operations? The answer to this question as well as Services Marketing will also be introduced to prepare students to better position themselves within the F&B industry.
Food Science and Hygiene
Course Description
The module will deliver comprehensive training of key food safety concepts, the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The principles found in food science and hygiene adds greater depth and breadth on food safety practices by featuring expanded sections on high high-risk populations, active managerial control, and crisis management.
Managing Cost in Food and Beverage Operations
Course Description
Making profit and knowing how to manage cost and revenue continue to be a major objective in Food and Beverage operations. This module will introduce the respective cost management system. Software used in the F&B cost management will be introduced to better prepare students to meet the real world of F&B operations.
