Diploma in Hotel Management


Duration
30 Month(s)

Intakes
Jan Apr Aug Sep

Mode
Full Time

Tuition Fee
RM 19440.00

Loan
PTPTN

The service industry is demanding but rewarding. Students are exposed to aspects of food and beverage, house-keeping, front office, marketing and management, both in theory and practical. The Diploma in Hotel Management programme grooms students to be able to handle crisis, especially unexpected issues, which are common in the hospitality industry. Students are also taught to examine strategies and how to execute them in a way that upholds a commercially viable operation.In addition to a Diploma from Olympia College, students also can earn an additional award from BHMS, the famed Hospitality Management School from Switzerland

  1. Hospitality English
  2. Hospitality English 2
  3. Introduction to Hospitality Industry
  4. Customer Services
  5. Human Resources Management
  6. Supervision in Hospitality Industry
  7. Facilities Management
  8. Hotel and Resort Management
  9. Principles of Management
  10. Hospitality Law
  11. Personal Development and Study methods
  12. Front Office Management
  13. Computer Application
  14. Food Studies & Nutrition
  15. Food & Beverage Cost Control
  16. Kitchen Management
  17. Safety & Hygeine
  18. Basic Cookery
  19. Food & Beverage Service
  20. Conference & Banqueting Management
  21. Hospitality Accounting
  22. Procurement
  23. Housekeeping Management
  24. Moral Studies / Islamic Studies
  25. Malaysia Studies
  26. Bahasa Malaysia
  27. Hospitality Marketing
  28. Fundamentals of Entrepreneurship
  29. Industrial Placement

Entry Requirement:

  1. 3 SPM credits or O Levels equivalent qualification; or                                 
  2. 3 Bs and a pass in Bahasa Malaysia for UEC qualification;
  3. Certificate in Hotel Operations awarded by Olympia College; or
  4. Certificate in Commerce awarded by Olympia College; or
  5. Any other equivalent qualification recognized by the Malaysian Ministry of Education

Front Office Supervisor

  1. Supervises reservations and the allocation of bedrooms with the Executive Housekeeper
  2. Monitors the customer accounts and till accounts
  3. Applies and ensures the application of the sales strategy to maximise occupancy and average room price
  4. Co-ordinates the reception team, organising its work and schedules
  5. Key Responsibilities
  6. To monitor the quality of welcome extended to guests
  7. To recruit, train and motivate the members of the his or her team
  8. To ensure that all hotel standards and procedures are applied
  9. To manage daily billing and payments

Reservation Supervisor

  1. To ensure that all telephone, fax and Internet enquiries received from customers are handled to a high quality standard
  2. To ensure that customers are offered high quality services and a high quality service
  3. To ensure the continuation of the resources supplied for his or her use
  4. To ensure that the brand standards are applied

F&B Supervisor

  1. To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.
  2. To assist with the responsibility for the day to day running of the event services department within the overall policies and controls established by the Hotel, ensuring that the brand values and standards are delivered and profitability achieved.
  3. To promote the Company Mission Statement through continual demonstration of the Personality.

Housekeeping Supervisor

  1. To contribute to guest comfort and ensure the daily cleaning and tidying of all the hotel bedrooms and any public areas.
  2. To also monitor the operation efficiency of the linen service

Chef De Partie

  1. To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.
  2. To be responsible for the preparation and presentation of all dishes in your allocated area, ensuring that all guests receive efficient service and high quality dishes.
  3. To gain experience in all sections of the kitchen and ensure company and legal requirements are maintained at all times.

Catering Sales Executives

To handle requests for seminars, weddings, conference, etc. From the first telephone call through to invoicing, he or she:

  1. Identifies precisely the expectations of the customer
  2. Checks the availability of meeting rooms and bedrooms
  3. Prepares costed proposals      
  4. Follows up customers and confirms reservations
  5. Passes on instructions to the various departments (reception, food and beverage and kitchen)

Cost Controller

  1. Cooperates with the Storeroom Manager.
  2. Conducts periodic inventory and analyses any observed gaps.
  3. Devises, produces and verifies periodic financial reporting.
  4. Performs occasional surveys in order to improve ratios.
  5. Oversees IS maintenance and configuration.
  6. Monitors and verifies free and complimentary items.

Revenue Controller

  1. Controls daily revenue from all points of sale.
  2. Produces the hotel’s daily business sheet.
  3. Audits the ledgers and consolidates the hotel’s business report.
  4. Performs department-specific analyses for revenue-generators according to hotel procedures.
  5. Forwards the documents to the Hotel Corporate Accounting Department in due time.
  6. Manages the hotel liquidities.
  7. Occasionally checks the float available to the cashiers at the various points of sale.

Sales Executives

  1. Supports the Sales and Marketing Manager in devising and implementing a Sales Action Plan.
  2. Applies Hotel sales policy and boosts the sales strategy.
  3. Works in groups of two or three with Market Sales Representatives (forwarding requests and following up, attending inspection rounds, exchanging guest feedback, etc.) and maintains close contact with the Individual Reservations department and the sales coordinator.
  4. Prospects for new clients and develops existing guests' loyalty.
  5. Negotiates Tour Operator and Group contracts.
  6. Monitors monthly results market by market.
  7. Organises appointment weeks with existing guests and prospects.
  8. Attends national and international trade fairs and workshops.
  9. Takes part in inspection rounds.
  10. Attends occasional guests’ events.
  11. Monitors the guest database and updates it regularly.
  12. Ensures the database is up to date for all mailings, including the Newsletter, greeting cards and occasional emails.
  13. Ensures Fidelio files are up to date at all times.

Human Resources Executives

  1. Handles the administration of personnel and interns as per Hotel procedures.
  2. Manages interim staff as per hotel procedures.
  3. Runs and audits the various payrolls.
  4. Takes part in hiring permanent and temporary staff.
  5. Takes part in monitoring training programmes and the yearly plan.