Diploma
Hospitality and Food Service
Discover the secrets of hospitality and food service with Intercollege’s Hospitality and Food Service Diploma Programme. This comprehensive programme covers all aspects of hospitality and food service management, from customer service, food safety, and nutrition, to marketing, finance, and human resources. Graduates will be equipped with the knowledge, skills, and attitude to succeed in the diverse and competitive hospitality and food service sector.
Why Choose Intercollege
FOR YOUR Hospitality and Food Service Operations Diploma
Award-winning School with gold medals & top-prizes in international competitions
Innovative learning-methods that combine academic & theoretical education with continuous practical training
Use of modern academic facilities including the only dedicated gastronomic amphitheater on the island
Programme Aims
The programme aims to equip students with the essential skills and knowledge for a successful career in the Hospitality and Food service industries. Upon completion, students will:
1
Master Professional Skills: Gain proficiency in diverse areas within the hospitality and food service sectors, from customer service to operational management.
2
Assume Leadership Roles: Be prepared to take on managerial and supervisory positions in various food service operations.
3
Deliver Efficient Service: Organize and manage catering functions effectively.
4
Optimize Operational Layout: Understand and apply principles for effective organization and layout of food service facilities.
5
Ensure Quality Experience: Deliver services that create lasting positive impressions on guests.
6
Understand Core Operations: Grasp fundamental functions in hotel and cruise ship operations, and understand their implications for food service.
7
Embrace Innovation and Leadership: Recognize the importance of innovation, entrepreneurship, leadership, and motivation for career advancement.
8
Apply Practical Skills: Gain hands-on experience through two summer internship periods in industry-relevant operations.
9
Adapt to Diverse Work Environments: Learn to work effectively in diverse teams.
10
Build Foundation for Further Studies: Acquire the academic and technical foundations for higher education in the same or related fields.
Semester Breakdown
* The above semester breakdown is an indicative one
Key Learning Outcomes
Upon successful completion of this programme, the students should be able to:
1.
Demonstrate Competency in Professional Skills
Apply specialized techniques and protocols across a range of services within the hospitality and food service industries, including front-of-house operations, kitchen management, and customer relations.
2.
Perform Managerial Oversight
Utilize principles of management and supervision to oversee operational efficiency and staff performance in various food service settings.
3.
Execute Catering and Event Management
Formulate plans, coordinate resources, and assess outcomes for catering functions, including menu planning, staff coordination, and customer satisfaction metrics.
4.
Apply Facility Design and Layout Principles
Use CAD software tools and ergonomic principles to design, evaluate, and optimize the layout of food service facilities, considering factors such as workflow, safety, and customer experience.
5.
Ensure High-Quality Customer Service
Implement customer service best practices, measured through key performance indicators, to create memorable experiences for guests.
6.
Analyze and Evaluate Industry Operations
Use quantitative and qualitative methods to assess operational performance and strategic positioning of hotels and cruise ships, with a focus on their food and beverage departments.
7.
Incorporate Innovation and Leadership
Develop and apply innovative solutions to industry-specific challenges, while demonstrating effective leadership and ethical decision-making skills.
8.
Acquire Practical Experience through Internships
Complete two internship periods to gain hands-on experience in various operational roles within the industry, evaluated through employer feedback and self-assessment metrics.
9.
Foster Teamwork and Diversity
Demonstrate the ability to work effectively in diverse teams, assessed through peer reviews and collaborative projects.
10.
Prepare for Further Academic and Professional Growth
Produce a capstone project or portfolio that demonstrates readiness for higher-level academic studies or career advancement in hospitality and food service.
PRACTICAL TRAINING AND INTERNSHIPS
Our programme emphasizes hands-on experience through internships in all areas of employment, allowing students to engage in the exciting world of hospitality from the very first year of study.
Employment
and Career Prospects
Graduates can be employed in Hotels and Resorts, Cafes and Restaurants, Cruise Ship Operations, and Event Management Companies as:
- Front Office Manager
- Guest Relations Officer
- Food and Beverage Manager
- Housekeeping Supervisor
- Event Planner
- Restaurant Manager
- Barista
- Kitchen Manager
- Catering Coordinator
- Onboard Hospitality Manager
- Customer Service Representative
- Food and Beverage Officer
- Entertainment Manager
- Client Relationship Manager
Study and Work
at Intercollege
Combine study with work experience through our strategic partnerships:
- Access favorable employment conditions.
- Work with renowned organizations, enriching your CV.
- Enjoy part-time employment during your studies and full-time employment in the summer.
- Find employment opportunities both in Cyprus and abroad.
Programme Profile
The Hospitality and Food Service Operations programme is designed to equip students with the essential theoretical knowledge, practical skills, and industry insights required for a rewarding career in the diverse sectors of hospitality and food service. Spanning a range of subjects, from management principles and customer service to facility design and food safety, the programme offers a comprehensive educational experience.
This two-year Diploma programme is geared toward students who aspire to take on roles of increasing responsibility in hospitality settings, such as hotels, restaurants, cruise ships, and event management companies. The curriculum provides not only a solid foundation for immediate employment but also a robust academic base for further studies and professional development.
The programme’s curriculum is tailored to provide students with the skills that today’s employers demand, such as effective leadership, critical thinking, problem-solving, and adaptability. Additionally, students are trained in specialized areas like food and beverage costing, marketing strategies in hospitality, and business ethics, which are integral to their future roles. Attention is also given to emerging trends in the industry, ensuring that graduates are well-prepared for the dynamic challenges they will face.
Requirements & Regulations
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PROGRAMME
OVERVIEW
Duration: 2 Years / 120 ECTS
Qualification Awarded: Diploma in Hospitality and Food Service
Level of Qualification: Diploma
Mode of Study: Full Time
Language of Instruction: English
Venue: Intercollege
