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I-TIM’s Two-Year Diploma Program covers a comprehensive range of courses geared towards giving our graduates a thorough understanding of Hotel and Tourism Management, not only in Asia but world-wide.
First year
Students in the first year of the study plan follow the syllabus of the Certificate in Hotel and Tourism Industry Management. This introduces the concept of Hotel and Tourism Management, examines the practical, business functions of a hotel from a supervisor/junior management perspective, tourism management, European culinary and restaurant service and management.
By the end of the first year students will understand the practical elements of the running of a modern hotel. Students will also have an understanding of the social and economic environment in which hotels operate and the role of organizations within that environment. Moreover, they will gain an understanding of both restaurant services and European culinary techniques.
Second year
The second year builds on the theoretical and practical knowledge acquired at the first year. The emphasis here is on the operation of a hotel from a departmental manager’s perspective and consequently the syllabus has a substantial business administration contents. Students also have to understand the theory and practical of restaurant services and management together with European culinary and tourism management. As with the final year of the degree, assessment is on the basis of coursework as well as examination.
By the end of the second year, students will demonstrate both practical and theoretical principles of tourism management, restaurant services, and European culinary techniques.
Swiss-American Curriculum
Our program was developed from the American Science of Hospitality Management and the Swiss System of Service Practice. Each year includes a five month internship program with extended salaried overseas options in the second year of the Diploma Program.
Course outline
First Year
First Semester
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Required Subjects |
Credits |
| BAR 150 |
Beverage Operations |
3 |
| ENG 130 |
English Conversation 1 |
3 |
| ENG 131 |
English Business Communication 1 |
3 |
| ENG 132 |
English Grammar |
3 |
| FMT 160 |
Food Management 1 |
3 |
| HKM 171 |
Housekeeping Management |
3 |
| HKO 170 |
Housekeeping Operations |
3 |
| IHM 110 |
Introduction to Hotel Management |
3 |
| ITR 140 |
Introduction to Tourism |
3 |
| KOP 161 |
Kitchen Operations 1 |
3 |
| PET 130 |
Professional Ethics |
3 |
| RBM 150 |
Restaurant Management |
3 |
| RS 151 |
Restaurant Service 1 |
3 |
| TOM 140 |
Transportation Operations Management |
3 |
| Total Credits |
42 |
| Second Semester |
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| HTT 191 |
Hotel/Tourism Training (Internship) |
4 |
| Total Credits (2 Semeters) |
46 |
Second Year
First Semester
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Required Subjects |
Credits |
| FMT 262 |
Food Management 2 (Pre-requisite FMT 160) |
3 |
| ACC 222 |
Hospitality Accounting |
3 |
| COM 280 |
Computer Systems for Hotels |
3 |
| ENG 230 |
English Conversation 2 (Pre-requisite ENG 130) |
3 |
| ENG 231 |
English Business Communication 2 (Pre-requisite ENG 131) |
3 |
| FOM 280 |
Front Office Management |
3 |
| HSM 210 |
Hospitality Sales and Marketing |
3 |
| IAT 240 |
International Airline Ticketing |
3 |
| MAN 220 |
Management Techniques |
3 |
| PSY 230 |
Psychology |
3 |
| TAO 240 |
Travel Agency Organization and Operations |
3 |
| KOP 262 |
Kitchen Operations 2 (Pre-requisite KOP 161) |
3 |
| RS 252 |
Restaurant Service 2 (Pre-requisite RS 151) |
3 |
| Total Cerdits |
39 |
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| Second Semester |
| HTT 291 |
Hotel/Tourism Training (Internship)(Pre-requisite HTT191) |
4 |
| Total Credits (2 Semesters) |
43 |
| Total Credits(2 Years) |
89 |
 Download Student's Course Descriptions |
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