New Zealand Diploma in Hospitality Management-Level 6
Students will be able to manage and develop staff to optimise positive customer experiences and enhance positive staff relationships through communication, consultation, negotiation and reporting strategies. The programme further enables students to strategies for the future in relation to financial management, product development, marketing and continuous improvement processes.
This programme is targeted for those who would like to enhance their career in management roles with minimal supervision across a range of setting in the hospitality sector. The graduates will be able to gain opportunities within the hospitality industry in trainee manager or assistant manager roles such as: Food and Beverage Manager, Event Manager, Banquet Manager, Bar Manager, Café Manager, Restaurant Manager, Duty Manager and Operations Manager and to demonstrate professional practice and provide customers with confidence in their roles.
Overview of Programme Modules:
120 Credits – Nine (9) week programme over four (4) terms
Total weeks (including term breaks and Christmas holidays) 48 Weeks
Module Code & Title
|Hospitality Environment Analysis|
|Strategic Hospitality Management|
|Human Resource Management|
|Food & Beverage Management|
NZDHM 601 – Hospitality Environment Analysis
The aim of this module is to assess the significance that Manaakitanga has on New Zealand hospitality, using basic tikanga Māori, and investigate the differences in Māori and non-Māori business models. Students will conduct environmental analyses, using tools such as Porter’s Five Forces and PESTLE, to develop and justify business strategy or growth initiatives.
NZDHM 602 – Strategic Hospitality Management
This module focuses on various concepts, principles, theories, frameworks, tools and techniques of quality management. They will be able to create a quality management plan in response to changes in the environment by applying a range of quality tools for systems and process improvement.
NZDHM 603 – Business Performance
This module draws on the changing dynamics of the hospitality sector in New Zealand and propels students to maintain currency with hospitality trends, updates and changes. The paper stimulates strategic thinking and enables students to apply a range of strategic solutions including innovative strategies, sustainability and productivity principles and continuous process improvements.
NZDHM 604 – Hospitality Marketing
This module aims at developing marketing strategies, including the use of digital media and business market analysis, for hospitality business growth and expansion in the New Zealand context.
NZDHM 605 – Human Resource Management
This module focuses on the role Human Resource Management (HRM) plays within Māori and non-Māori organisations within the New Zealand hospitality sector. Students will be able to identify HRM challenges and apply strategic solutions to address them. They will further identify how to manage and develop staff to ensure positive customer experiences.
NZDHM 606 – Business Communication
In this module, students will critically review recent developments in communication practices, including kaupapa Māori, and evaluate associated risks, ethical and equity issues using a range of tools. They will select and apply a range of communication, consultation, negotiation and reporting strategies in their hospitality management practice. Students will also apply advanced professional communication standards to collaborate and plan for continuous improvement techniques and processes in the hospitality environment.
NZDHM 607 – Financial Management
The aim of this module is to provide a straight forward and practical approach for students to be able to analyse and apply financial management techniques to attain profitability, yield and productivity for a hospitality business operation.
NZDHM 608 – Food & Beverage Management
Planning and developing business strategies for continuous improvement and growth in food and beverage business is the aim of this module. Recognising kaupapa Māori tikanga and kawa, students will demonstrate strategic thinking, operational understandings and capabilities to plan and develop sound financial, inventory management, risk management, and product development strategies for a successful food and beverage establishment.
|Auckland||30th January 2023|
|Auckland||17th April 2023|
|Auckland||3rd July 2023|
|Auckland||18th September 2023|
|Auckland||27th November 2023|
Tuition fee : $14,000 & Material and Resource Fee : $1,500
Material and Resource fee include:
- Access to all school facilities and equipment during school hours or by arrangement with the tutor in charge after class hours
- Processing, recording and reporting of assessment results and personal data
- Course work books and text books (If it is applicable)
- Student ID card
- Field trips (If it is applicable)
- All applicants who are over 18 years with the right aptitude and skills needed to succeed will be considered for the programme.
- Applicants will need to hold a New Zealand Diploma in Hospitality Management Level 5 or equivalent (i.e. – A hospitality background is essential; having relevant hospitality industry work experience of at least two years)
- All applicants must have a level of English sufficient to be able to study at this level.
- Applicants for whom English is not their first language are required to have achieved one of the following criteria: An International English Language Testing System (IELTS) overall academic score of 6.0 with no band score lower than 5.5 Or Any of the other recognised proficiency outcomes for international students listed in the appendix to NZQF Programme Approval and Accreditation Rules 2018
- All applicants will be required to complete a PBRS Enrolment Form and may be interviewed in person or via Skype to evaluate their suitability for the programme.