INTRODUCTION TO MEETINGS, INCENTIVES, CONFERENCE AND EVENTS MANAGEMENT

The EVENTS MANAGEMENT SERVICES NC III Qualification consists of competencies that a person must achieve to coordinate events, functions and/or conferences which may be held in conference centers, hotels, motels, restaurants, clubs, resorts and luxury liners.  It includes competencies on event planning such as planning and developing an event proposal, concept, and program, selecting a venue and site, and updating event industry knowledge, as well as competencies on on-site event management such as providing onsite management services, managing contractors and updating knowledge on protocol.

AIRLINE/FLIGHT OPERATIONS MANAGEMENT

OPERATION MANAGEMENT-DTT

Course Overview: Operations Management

This course introduces students to the principles, tools, and practices of Operations Management, focusing on their application in the culinary, hospitality, and tourism industries. It explores how businesses design, manage, and improve systems and processes to deliver high-quality products and services efficiently. Students will learn to balance cost, quality, speed, and customer satisfaction which are the key drivers in competitive service industries.

Topics include process design, supply chain and inventory management, capacity and scheduling, quality assurance, sustainability, and service innovation. Real-world examples from restaurants, hotels, resorts, and tourism establishments will be used to link theory with practice.

By the end of the course, students will be able to analyze operations issues, apply problem-solving strategies, and recommend improvements that enhance productivity, guest experiences, and business performance. This foundation prepares them for leadership roles where operational excellence directly impacts customer satisfaction and organizational success.



MULTICULTURAL DIVERSITY IN WORKPLACE FOR THE TOURISM PROFESSIONAL

ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY - DTT

STRATEGIC MANAGEMENT - DTT

ERGONOMICS AND FACILITIES PLANNING FOR HOSPITALITY

The course aims to develop knowledge, skills, and attitudes in ensuring the work environment of the organization fits the industry professional. Topics include planning and designing workstations to create efficient and effective workplaces, selecting workstation furnishings to provide flexibility and adaptability for workers, designing lighting for proper illumination in work areas, and creating work areas where noise is controlled for normal operation to be done in the work station.

QUALITY SERVICE MANAGEMENT IN TOURISM & HOSPITALITY

This course aims to enable to recognize and asses quality management process in hospitality and tourism related organization and evaluate department processes and planning strategies. Topics include concepts and terminologies of TQM: definition, common element and terminology, vision and reality, bridging the gap, constructive and critical personal reflection, proposed quality, self assessment and peers assessment. Seeking practical feedback for supervision and continuing improvement, developing a personal management philosophy and personal development plan.

FRONT OFFICE SERVICES NC IV

This course is designed to enhance the knowledge, skill and attitudes of FRONT OFFICE SERVICES NC IV in accordance with industry standards. This covers competencies that a person must achieve in planning and establishing systems and procedures, leading and managing people, managing and resolving conflict situations and managing guests’ financial records. These competencies are required to individuals who will work at any tourism and hospitality enterprises.

🎀CORE COMPETENCIES

  • Plan and establish systems and procedures
  • Lead and manage people
  • Manage and resolve conflict situations
  • Manage guests financial records


🎀COMMON COMPETENCIES

  • Maintain hospitality industry knowledge
  • Perform child protection duties relevant to the tourism industry
  • Develop and supervise operational approaches
  • Manage quality customer service
  • Manage finances within a budget
  • Plan and implement a series of training events
  • Use the assessment system for training outcomes


🎀BASIC COMPETENCIES

  • Utilize specialized communication skills 
  • Develop and lead teams 
  • Perform higher-order thinking processes and apply techniques in the workplace 
  • Contribute to the practice of social justice in the workplace 
  • Manage innovative work instructions 
  • Manage and evaluate usage of information 
  • Lead in improvement of Occupational Safety and Health (OSH) programs, policies and procedures 
  • Lead towards improvement of environment work programs, policies and procedures
  • Sustain entrepreneurial skills