Marketing & HospitalityHospitality, Tourism & Events
Advanced Diploma in Hospitality Management
CEF Reimbursable Course
CEF Reimbursable Course (selected modules only)
- Study mode
- Start Date
- 28 Oct 2019 (Mon)
- 24 months
- Course Fee
- *HK$3,950 per module (Total programme fee : *HK$47,400)
(*The tuition fee is reviewed annually and is subject to change without prior notice.)
This programme covers all aspects of the nature and operation of the international hospitality industry, encourages students to display originality and creativity, and trains them on total quality management and quality assurance.
The programme aims to produce graduates who:
- are broadly informed about all aspects of the nature and operation of the international hospitality industry and its inter-relationship with the broader social, cultural and economic context;
- display originality and creativity, and who are capable of independent and entrepreneurial thinking;
- have acquired an in-depth knowledge and understanding of the theoretical and technical aspects of management of a variety of hospitality industry business operations;
- have cross-cultural skills and knowledge in different cultural environments; and
- are Total Quality Management (TQM) and Quality Assurance trained.
This 2 year part-time programme will comprise 12 modules focusing on hospitality managment. On satisfactory completion of the 12 modules, the Advanced Diploma in Hospitality Management will be awarded within the HKU system through HKU SPACE.
Students normally study two assigned modules per term, three terms in a year (March-June, July-October, Oct/Nov – February). Altogether, students need to study 12 modules, in order to be awarded the Advanced Diploma in Hospitality Management.
- Introduction to Tourism and Hospitality
- Essentials of Accounting
- Information Technology in Hospitality and Tourism Operations
- Communication Skills in English
- Marketing for the Hospitality and Tourism Industry
- Hotel and Resort Management
- Management Issues in Tourism and Hospitality
- Introduction Food and Beverage Operations
- Facilities Management
- Food and Beverage Administration
- Choose two from below :
Cruise Line Management
Introduction to Airline and Airport Management
|Application Code||1750-MS059A||Apply Online Now|
|Apply Online Now|
- 18 months (Minimum)
36 months (Maximum)
24 months (Normal)
The module is designed to provide an introduction to the concepts of tourism and hospitality industry and develop students an understanding of the structure, organisation and interdependence of the various sectors in the tourism and hospitality industry. Key concepts, principles, practices and issues in tourism and hospitality and the links with related areas of leisure, travel and recreation will be covered in the module.
The aim of the class is to develop students' knowledge relating to business communication in English. The class is developing the students command of spoken and written English business communication. This course aims at providing participants with a grounding in job related language skills with emphasis on the importance of business writing and presentation skills which are needed to function in a managerial capacity in the tourism and hospitality business environment.
The module aim to identify, develop and explore the main issues associated with the facilities management of accommodation and event venues in the hospitality and event industry. The objectives of the class are to: introduce the management of facilities and associated products in hospitality and event operations; explore management planning, organisation and control affecting: the supply of, demand for and income generation associated with hospitality accommodation and event venues; the provision of customer service; the maintenance and utilisation of assets; and examine ways by which successful operational management performance can be achieved.
The aim of the module is to give students a competence in the use of core information processing software which are used in the hospitality and tourism industries. Students will be introduced to the range of tools and techniques used to assist the decision making process. Students completing this class will understand the use of information in the hospitality and tourism industries; and familiar with the variety of software applications and e-marketing techniques used in the hospitality and tourism industries.
This module provides an introduction to the essential elements of marketing tourism products. It aims to give students an opportunity to extend their understanding of marketing in the tourism and hospitality context through an examination of the basic process of and main issues in tourism and hospitality marketing. To trace the broad development of the marketing concept in services, to introduce the major elements in marketing and their application to tourism and hospitality products including: marketing segmentation, targeting and positioning, the marketing mix, and marketing planning and control, to illustrate how marketing principles can be applied to the wide variety of products which make up tourism and hospitality, including: tourist attractions, hotels, transport carriers, and the destination, and to familiarise the student with the major methods of managing the total marketing effort through the planning, implementation and evaluation of integrated marketing programmes.
The aim of the class is to develop students' knowledge of kitchen and restaurant operation and the culinary repertoire. The objectives of the class are to: equip students with the operational knowledge of how food is prepared, produced and presented emphasising the purchasing and production cost cycle, and the culinary repertory; instill confidence in students of management techniques of planning, operation, control and customer care;equip students with the competency to discriminate between processes and recognised degree and quality of production; and assist awareness of contemporary operational and management procedures connected with health, hygiene and safety.
Management Issues in Tourism and Hospitality
The aim of the module is to provide students with an overview of the concepts, tools and theories of management and to provide an appreciation of their implementation in relation to the tourism and hospitality business environment. It will identify the nature of management and management styles, and consider specific knowledge that impact upon management decision making and planning in tourism and hospitality organisations. This module starts by examining the development of management, organizational structures and various management style. The current situation in relation to quality service and customer relations are reviewed. Various aspects such as staff motivation, crisis and risk management, business ethics and legal issues will also be covered.
This module aims to provide an overview of the development and operations of the modern cruise industry. The organization structure of a typical cruise line and its relationships between suppliers will be reviewed. Students will examine different cruise ship markets and their brands to enable effective marketing of this type of product. The various facets of cruise line management including hospitality management, port and maritime operations will be analyzed to gain a good understanding of its operations. Students will also appraise and analyze the key issues of the modern cruise industry in legal, security, safety and environmental management perspectives.
This module aims to provide an overview of airline and airport industry management. It covers the fundamental concepts that are relevant to the management of airline services, airline scheduling, revenue management and airport operations. Issues and trends in contemporary aviation industry as well as international regulators and associations in air transport; their roles and responsibilities will be introduced in the module.
This module focuses on a key element in the tourism system – visitor attraction. It examines the role, nature and typology of visitor attraction as well as the visitor attraction market. Time is spent in the creation and development process for visitor attraction, marketing challenges and opportunities, quality management, and major issues in the management of visitor attractions. Case studies will be examined in various lectures from local, regional and international perspectives.
Classes will be generally held as following tentative schedule:
- Weekday evening : 6:45 - 9:45pm
- Weekend daytime or evening: 2:00 - 5:00pm or 6:45 - 9:45pm
Ms Lakshmi Harilela
- Founder of Love True Food Ltd
Creative photography of food images for food and beverage sector.
Developing custom recipes, cookbooks and websites
Chef demonstrations of Ayurvedic and Yogic cuisine at NOPA for three consecutive years
Founder of Love True Food Ltd. since 2007
A multi-dimensional Company focusing on ethical eating principles, Ayurvedic detox and cooking specialized classes for corporate clients.
Mr Jacques Kagi
European Fine Dining
Food & Beverage Entrepreneurship
Food & Beverage Consultancy
Cooking shows Host and Judge
Food & Beverage and Entertainment / Media
Author of “Confessions of a Chef” 2007.
Author of “Knorr Cookbook” 2008
TVB selected celebrity Chef and Consultant
Consultant of Sogo Club (2004) and QRE Plaza (2009)
Louis Vuitton Top Private Fine Dining Award 2011-2012
Ms Annie Lee
Adjunct Lecturer, HKUSPACE
Former Director of Sales & Marketing
Well-versed in contemporary issues and trends of hospitality and tourism industry
Accredited trainer and lecturer for sales and marketing, food and beverage and tourism modules for bachelor degree
Trainer and coaches for social and professional etiquette for graduates and hospitality practitioners
Curriculum developer and programme coordinator for Applied Learning (Hospitality Services in Practice) of the Hong Kong Diploma for Secondary Education (HKDSE)
Internship coordinator and consultant for hospitality students
Director of Sales and Marketing and Business Development Manager for Kempinski Hotels and Inter-Continental Hotels
Played pivoted role in the transition of hotel from Inter-Continental Hotels to Kempinski Hotels
Secured delegate hotel status for the first Lions Convention in Hong Kong
Certified Hospitality Educator (CHE) of the American Hotel and Lodging Association Education Institute (AHLEI)
Life-time member of AHLA Hong Kong Chapter
- have gained in the HKALE Grade E in 1 AL subject and in the HKCEE Grade E in 4 subjects, and Level 2 in English Language*, or equivalent; Or
- have gained in the HKDSE Examination Level 2 in 5 subjects including English Language;Or
- hold a Certificate in Travel and Tourism Management awarded within the HKU system through HKUSPACE, or equivalent; Or
- be mature applicants (aged 21 years or above) who do not fulfill the academic requirement but have at least 3 years of relevant work experience in the hospitality and tourism industry will be considered. They should have Level 2 in English Language* in HKCEE or Level 2 in English Language in HKDSEExamination or equivalent. They may need to attend an interview.
* With effect from 2007, HKU SPACE recognises Grade E previously awarded for Chinese Language and English Language (Syllabus B) (Grade C in the case of English Language (Syllabus A)) at HKCEE as an acceptable alternative to Level 2 in these two subjects at HKCEE.
HK$150 , non-refundableCourse Fee
- *HK$3,950 per module (Total programme fee : *HK$47,400)
(*The tuition fee is reviewed annually and is subject to change without prior notice.)
- The CEF Institution Code of HKU SPACE is 100
|Advanced Diploma in Hospitality Management
|COURSE CODE 26L00274-3||FEES $47,400||ENQUIRY 2867-8329|
|Introduction to Tourism and Hospitality (Module from Advanced Diploma in Hospitality Management, Advanced Diploma in Tourism Management, Advanced Diploma in Tourism & Marketing Management and Advanced Diploma in M.I.C.E. and Event Management programmes)|
|COURSE CODE 26Z01029-1||FEES $3,950||ENQUIRY 2867-8320|
|Marketing for the Hospitality & Tourism Industry (Module from Advanced Diploma in Hospitality Management,Advanced Diploma in Tourism Management,Advanced Diploma in Tourism & Marketing Management and Advanced Diploma in MICE & Event Management programmes)|
|COURSE CODE 26Z01030-5||FEES $3,950||ENQUIRY 2867-8320|
|Food and Beverage Administration (Module from Advanced Diploma in Hospitality Management programme)|
|COURSE CODE 26Z01033-A||FEES $3,950||ENQUIRY 2867-8329|
|Hotel and Resort Management (Module from Advanced Diploma in Hospitality Management, Advanced Diploma in Tourism Management , Advanced Diploma in M.I.C.E. and Event Management & Advanced Diploma in Tourism & Marketing Management Programmes)|
|COURSE CODE 26Z05971-1||FEES $3,950||ENQUIRY 2867-8320|
|Management Issues in Tourism and Hospitality (Module from Advanced Diploma in Hospitality Management programme)|
|COURSE CODE 26Z05973-8||FEES $3,950||ENQUIRY 2867-8320|
|Cruise Line Management (Module from Advanced Diploma in Hospitality Management)|
|COURSE CODE 26Z09544-0||FEES $3,950||ENQUIRY 2867-8329|
|Attractions Management (Module from Advanced Diploma in Hospitality Management)|
|COURSE CODE 26Z09985-3||FEES $3,950||ENQUIRY 2867-8473 / 2867-8320 / 2867-8329|
|Introduction to Food and Beverage Operations (Module from Advanced Diploma in Hospitality Management programme)|
|COURSE CODE 26Z01031-3||FEES $3,950||ENQUIRY 2867-8329|
|Facilities Management (Module from Advanced Diploma in Hospitality Management programme)|
|COURSE CODE 26Z01032-1||FEES $3,950||ENQUIRY 2867-8329|
Continuing Education Fund
Eligible applicants will be reimbursed 80% of the course fees, subject to a maximum sum of $20,000 per eligible Hong Kong resident, on successful completion of a course on the reimbursable course list. All students who enrolled in a CEF Reimbursable Course on or after 1 February 2008 be required to attend at least 70% of the Course, and achieve at least 50% passing mark in the overall assessment of the Course.
Applicants do not need to submit any document before class commencement. They must submit the completed CEF Application Form [SFO302(2019)] together with the required institutional certification and supporting documents to the Office of the Continuing Education Fund (OCEF) within one year upon successful completion of a CEF Course and before reaching the age of 71. Late applications will not be accepted by the Government.
The CEF Application Form [SFO302(2019)] can be obtained from any HKU SPACE Learning Centres, District Offices, the OCEF, or downloaded from www.wfsfaa.gov.hk/cef/.
The properly filled in Application Form must first be certified by HKU SPACE after course completion by following the procedure stated below.
For more details, please visit website: www.sfaa.gov.hk/cef or contact at 3142-2277. You may also obtain the CEF brochure in any of the HKU SPACE enrollment counters.
|Continuing Education Fund
This course has been included in the list of reimbursable courses under the Continuing Education Fund.
|Continuing Education Fund Reimbursable Course (selected modules only)
Some modules of this course have been included in the list of reimbursable courses under the Continuing Education Fund.
Online Application Apply Now
Application Form Download Application FormEnrolment Method
Specific application form for this programme can be obtained from any HKU SPACE Enrolment Centres, or you may download the form from this website. A complete application including the following materials should reach us on/before the application closing date:
- a completed Application Form;
- a completed Enrolment Form;
- copies of relevant supporting documents(e.g. working experience / academic qualification proof);
- a non-refundable application fee of HK$150 and
- a tuition fee of HK$7,900 for the first semester. (Please pay by cheque or credit card upon application, the amount will only be debited upon successful entry to the course).
All fees are subject to change without prior notice
* All fees paid are NOT refundable, unless a course is over-subscribed or cancelled. These fees may be subject to revisions even after a student has submitted an application, or after you have been admitted as a student on this programme. Fees for the following terms will be advised nearer the time when you enroll on those modules.Payment Method
1. Cash or EPS
Cash or EPS are accepted at any HKU SPACE Enrolment Centres.
2. Cheque or bank draft
Course fees can also be paid by crossed cheque or bank draft made payable to “HKU SPACE”. Please write the programme title(s) and the applicant’s name on the back of the cheque. You may either:
- in person by submitting the payment, completed form(s), and required supporting documents to any of our enrolment centres; or
- by mailing the above documents to any of our enrolment centres, specifying “Course Application” on the envelope.
Course applicants, who are holders of HKU SPACE Mastercard, can enjoy a 10-month interest-free instalment period for courses of HK$2,000 and over. For enquiries, please contact our enrolment centres.
4. Online payment
Online payment for short courses (first come, first served) and selected award-bearing programmes is available using PPS, VISA or Mastercard. Please refer to the Online Services page on the School website.
- For general and short courses, applicants may be required to pay the course fee in cash or by EPS, Visa or Mastercard if the course is to start shortly.
- Fees paid are not refundable except under very exceptional circumstances (e.g. course cancellation due to insufficient enrolment), subject to the School’s discretion. In exceptional cases where a refund is approved, fees paid by cash, EPS, cheque or online PPS will be reimbursed by a cheque; fees paid by credit card will be reimbursed to credit card account used for payment.
- In addition to the published fees, there may be additional costs associated with individual programmes. Please refer to the relevant course brochures or direct any enquiries to the relevant programme teams for details.
- Fees and places on courses are not transferrable. Once accepted onto a course, the student may not change to another course without approval from HKU SPACE. A processing fee of HK$120 will be levied on each approved transfer.
- HKU SPACE will not be responsible for any loss of payment, receipt, or personal information sent by mail.
- For additional copies of receipts, please submit a completed form, a sufficiently stamped and self-addressed envelope, and a crossed cheque for HK$30 per copy made payable to ‘HKU SPACE’ to any of our enrolment centres. Such copies will normally be issued at the end of a course.
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- Hospitality, Tourism & Events