New Zealand Diploma in hospitality Management (Level 5)

Programme details

Translation Pōkairua o Aotearoa Whakahaere Atawhai (Pae 5)
Code NZ2539
Level 5
Credits 120
Duration 1 year
IntakesSemester 1, Semester 2
Study options Full-time
LocationRotorua (Mokoia)
All of our full-time programmes qualify for student loans and allowances through StudyLink. Many part-time programmes also qualify. Apply online at www.studylink.govt.nz or phone 0800 88 99 00. Apply early to help avoid enrolment and payment delays.

Information for international students

Tuition fee$19,950
IntakesFebruary
Minimum IELTS5.5 with no band less than 5
Duration (length of study)1 year
Application Checklist and RequirementsView the information page to see what documents you must supply with your application.
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Programme aim

Develop the capability to work as junior or trainee hospitality managers, supervisors or team leaders across a range of hospitality establishments and sectors.

This programme establishes comprehensive knowledge, skills, and standards of professional practice relevant to hospitality operations that support and enhance customer confidence and service delivery.

Career opportunities

Senior roles in the tourism and travel industry, team leader, supervisor or management roles across a range of hospitality sectors .

Award information

To achieve the award of the New Zealand Diploma in Hospitality Management (Level 5), students must pass a total of 120 credits.

Knowledge and skills you will gain

Graduates will have the skills, knowledge and attributes to be able to:

  • manage hospitality facilities, hospitality inventory and supplies to achieve yield and/or revenue targets;
  • monitor and maintain hospitality operating procedures and compliance requirements;
  • apply staffing strategies to facilitate positive staff relationships in a hospitality business or environment;
  • manage hospitality operations in a hospitality business or environment; and
  • manage perishability of service products in the hospitality sector.

Entry criteria

Admission and entry requirements for this qualification are in accordance with the academic regulations including:

  • NCEA Level 2 plus 42 credits at Level 3 or equivalent; or
  • a Level 3 or 4 related qualification or equivalent; or
  • evidence of ability to meet academic requirements, and
  • English language competency where English is not a first language.

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Core courses

Course details (all level 5, and 15 credits)
HOST.5101 Professionalism and Information Skills for Tourism and Hospitality
The aim of this course is to provide students with fundamental knowledge of professionalism within the tourism and hospitality industry, and core skills for delivering quality customer service. Students will also develop introductory skills in sourcing, interpreting, utilising and presenting information in various ways to support the provision of professional customer service.
HOST.5102 Introduction to the Tourism and Hospitality Industry
The aim of this course is to introduce students to key terminology and concepts, industry structure, trends and influences relevant to the global tourism and hospitality industry, and how these are applied within the New Zealand tourism and hospitality context. Students will analyse the complexity and interrelationships of tourism and hospitality operations in New Zealand, and the economic, social, cultural and environmental impacts of this industry sector.
HOST.5103 Supervisory Skills for Tourism and Hospitality
This course examines the staffing strategies and supervisory skills needed to co-ordinate the diversity of personnel, role responsibilities and professional capabilities required for operational effectiveness and meeting service delivery requirements within tourism and hospitality.
HOST.5104 Hotel Operations
This course will introduce students to the departmental organisation, functions, relationships and job roles within a hotel. Students will explore the operational implications of guest cycles, occupancy rates, facility utilisation, staffing requirements, inventory management, legal and ethical considerations, sustainable practices and hotel performance.
HOST.5106 Showcasing Tourism, Travel, Hospitality and Gastronomy
The aim of this course is to provide students with introductory knowledge and skills in showcasing key aspects of the tourism and hospitality industry. Students will explore strategies used to profile and promote destinations, cultures, events, gastronomy, venues and services.
HOST.5107 Managing the Customer Experience
The aim of this course is to provide students with a customer-focused approach to service management within the context of the tourism and hospitality industry. Students will explore concepts of customer service, customer satisfaction and the interdependent nature of the tourism and hospitality industry, and how these influence and impact business performance.
HOST.5108 Planning and Marketing for Tourism and Hospitality Enterprise
The aim of this course is to introduce students to planning and marketing strategies and approaches for the tourism and hospitality industry. Students will develop fundamental skills in researching, planning and marketing for either a tourism or hospitality enterprise.
HOST.5109 Food and Beverage Operations
This course will introduce students to the operational factors of food and beverage operations, including the co ordination of front-of-house services, staffing, menu planning, costing and control methods, stock management, legal and ethical considerations, and sustainable practices. Students will also explore the diversity and impact of gastronomy on food and beverage operations, including wine and food knowledge.

Page last updated: 30 Sep 2017