executive diploma hotel & tourism management

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Hospitality Management Cornell Certificate Program

Overview and courses.

A career in hospitality management means that you are involved in every aspect of your property’s many moving parts. From the front of the house to the back, you need a firm grasp on finance, marketing, and managing employees to succeed. Build your credibility and learn how to manage a world-class operation with a foundation in essential industry best practices and skills.

By taking this certificate program, you will learn how to improve in your role as hospitality manager by developing strategies that can be applied to your teams in the workplace. This program covers a wide range of content, from building a loyal guest base to finances to team building, giving you a set of skills needed to be successful in a management role. Knowing how to handle multiple facets of the hospitality industry will help you manage your organization to its fullest potential as well.

Whether you are a manager currently, positioning yourself for a management position, or have recently been promoted, make your mark today by learning from experts in the School of Hotel Administration at Cornell University, one of the world’s most prestigious hospitality schools. You can finish all of the courses in this program and earn your certificate in as little as three months, spending about three to five hours per week.

This program includes a year of free access to the Hospitality and the Marketing Symposium! These events feature several days of live, highly participatory virtual Zoom sessions with Cornell faculty and experts to explore the marketing and hospitality industry’s most pressing topics. Symposium events are held several times throughout the year. Once enrolled in your program, you will receive information about upcoming events.

Throughout the year, you may participate in as many sessions as you wish. Attending Symposium sessions is not required to successfully complete the certificate program.

For the best experience in this program it is recommended to take these courses in the order that they appear.

Course list

Understanding financial statements.

Every property's finance function keeps detailed records of the daily transactions involved in the running the organization. Periodically, they create reports that allow management, stakeholders and regulating authorities to have insight into the financial health of the organization. As a manager, you need to understand both the metrics that are reported in income statement, balance sheets, and cash flow statements, and how they relate to each other. You also need to understand how comparing numbers across your company, the industry, and from year to year, can help you assess the overall financial performance of the firm.

The in-depth review of sample case studies in this course will provide you with the tools you need to examine your own property's reports. As you make budgeting and investment decisions, your knowledge of how vital financial markers indicate relative health in the organization will help drive initiatives to meet your company's financial goals.

Building High-Performing Teams

In this course, you will create a strategy to turn a work group into a high-functioning team by evaluating challenges and applying techniques to generate positive team outcomes. Based on the research and expertise of Professor Kate Walsh, PhD, of Cornell University's School of Hotel Administration, you will learn how to enable a team to take ownership of its own success and shift leadership roles as the team assumes greater responsibility. 

Using tools provided in this course, you will explore best practices in leading teams, assess case studies, and examine functional conflict. With the completion of an action plan at the end of the course, you will be ready to apply what you learn to your own organization.

Services Marketing Planning and Management

Services marketing is often viewed in terms of outcomes, but services marketing is also an ongoing analytic process. In this course, you will learn how to properly analyze frameworks, tools, channels, data sets, customer behavioral data, decision-making factors, and strategies that support broader marketing decisions.

Authored by Robert Kwortnik from Cornell University's School of Hotel Administration, this course will teach you how to review the way marketing works in your organization and how to create and apply a services marketing process.

Pricing and Revenue Management Essentials

Have you traveled recently? More than likely, you used the internet to search for the “best” price in whatever way you might define that: a combination of room, car rental, and airline seat class prices; discounts; travel dates; length of stay; and so on. Conversely, as a decision maker in the hospitality industry, you cannot escape the influence of search engines, online travel agents, and social media on how you price your product. In this course, you will explore various revenue management, pricing, and internet marketing strategies and tactics that can enable you to maximize revenue at your firm.

Revenue management is about rejecting current opportunities for potential future opportunities while maximizing profit. Pricing has also become an increasingly important mechanism in a firm's profits. In this course, you will begin by examining how to incorporate uncertainty in setting prices along with the trade-offs between demand and price. Calculating breakeven rates will assist you in determining where to set prices.

Your customers have varying appetites for risk; in hospitality, this entails whether they will book now or wait for a lower price. How your competitors react to price changes you make will impact your revenue as well, and you will explore a model for framing these interactions.

Finally, you can optimize your position on internet search results and increase conversions by applying the search engine optimization strategies that you will explore in this course. These strategies can increase your visibility to target customers.

This course includes a pricing simulation game, where you will first compete against the computer to set prices competitively, then you will play the game with your peers. We recommend that you start the game immediately to ensure that you have enough time to experience (and enjoy!) the game in the final module.

Building Guest Loyalty

Loyal repeat customers are key to the success of any food and beverage operation. They represent recurring revenue and are a great source for feedback and gauging customer sentiment. They can also be your greatest evangelists, recommending you to friends and colleagues, even giving favorable online reviews.

Through careful design, meticulous attention to service processes, and a way to gauge customer sentiment, you can play to your team's strengths and identify opportunities for improving the guest experience to grow your business.

Introduction to Hotel Operations

Running a successful hotel today is a highly collaborative process involving many roles.

This course is structured around the four key stages in the guest experience -- pre-arrival, arrival, occupancy, and departure -- and will explain hotel operations, the systems that hotels rely on, and the managers and staff who run them. During the guests' experience, managers and staff will learn how to engage with guests to win and maintain their loyalty.

Professor Reneta McCarthy brings first-hand knowledge of hotel operations to this course, providing insights and guidelines that will give participants a good understanding of the inner workings of today's hotels.

Leadership Symposium   LIVE

Symposium sessions feature three days of live, highly interactive virtual Zoom sessions that will explore today’s most pressing topics. The Leadership Symposium offers you a unique opportunity to engage in real-time conversations with peers and experts from the Cornell community and beyond. Using the context of your own experiences, you will take part in reflections and small-group discussions to build on the skills and knowledge you have gained from your courses.

Join us for the next Symposium in which we’ll discuss the ways that leaders across industries have continued engaging their teams over the past two years while pivoting in strategic ways. You will support your coursework by applying your knowledge and experiences to relevant topics for leaders. Throughout this Symposium, you will examine different areas of leadership, including innovation, strategy, and engagement. By participating in relevant and engaging discussions, you will discover a variety of perspectives and build connections with your fellow participants from various industries.

Upcoming Symposium: October 15-17, 2024 from 11am – 1pm ET

All sessions are held on Zoom.

Future dates are subject to change. You may participate in as many sessions as you wish. Attending Symposium sessions is not required to successfully complete any certificate program. Once enrolled in your courses, you will receive information about upcoming events. Accessibility accommodations will be available upon request.

Hospitality Symposium   LIVE

Symposium sessions feature three days of live, highly interactive virtual Zoom sessions that will explore today’s most pressing topics. The Hospitality Symposium offers you a unique opportunity to engage in real-time conversations with peers and experts from the Cornell community and beyond. Using the context of your own experiences, you will take part in reflections and small-group discussions to build on the skills and knowledge you have gained from your courses.

Join us for the next Symposium, in which we’ll discuss how both day-to-day operations and strategic goal setting in the hospitality sector have rapidly evolved over the past two years, opening up new space for real-time conversations about the future of the industry. You will support your coursework by applying your knowledge and experiences to various areas of the industry, examining the innovations and accommodations you have all had to make throughout the COVID-19 pandemic and strategizing on future directions. By participating in relevant and engaging discussions, you will discover a variety of perspectives and build connections with your fellow participants from across the industry.

Upcoming Symposium: December 3 – 4, 2024 from 11-1pm ET

• Building Employee Capabilities
• From Good to Great: Elevating Customer Service

Marketing Symposium   LIVE

Symposium sessions feature two days of live, highly interactive virtual Zoom sessions that will explore today’s most pressing topics. The Marketing Symposium offers you a unique opportunity to engage in real-time conversations with peers and experts from the Cornell community and beyond. Using the context of your own experiences, you will take part in reflections and small-group discussions to build on the skills and knowledge you have gained from your courses.

Join us for the next Symposium, in which we’ll share experiences from across the industry, inspiring real-time conversations about best practices, innovation, and the future of marketing work. You will support your coursework by applying your knowledge and experiences to some of the most pressing topics and trends in the marketing field. By participating in relevant and engaging discussions, you will discover a variety of perspectives and build connections with your fellow participants from across the industry.

Upcoming Symposium: August 13 – 14, 2024 11AM – 1PM ET

• Strategies for Brand-Building
• Balancing Intuition, Data, and ROI in Marketing Strategies

How It Works

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Faculty Authors

• Certificates Authored

Kate Walsh is Dean of the Cornell Nolan School of Hotel Administration and E. M. Statler Professor. A professor of management, Dean Walsh has been a member of the Hotel School’s faculty since 2000. She received her Ph.D. from the Carroll School of Management at Boston College and her MPS degree from Cornell’s School of Hotel Administration. She holds a Bachelor of Science degree in Accounting from Fairfield University.

Dean Walsh’s primary research is in identity, leadership, and career development. She also conducts research examining the impact of strategic human capital investments. In addition to contributing to numerous books, Dean Walsh’s articles have appeared in such outlets as Journal of Management, Journal of Service Research, Journal of Organizational Behavior, Journal of Vocational Behavior, Human Resource Management Review, Organization Science, Career Development International, The Service Industries Journal, Trends in Organizational Behavior, Research in Management Consulting, Journal of Applied Behavioral Science, The Learning Organization, International Journal of Hospitality Management, and The Cornell Hospitality Quarterly.

Dean Walsh has extensive industry experience. She is the former director of training and development for Nikko Hotels International, corporate training manager for the former Bristol Hotels, and senior auditor for Loews Corporation. Dean Walsh is also a former New York State Certified Public Accountant.

Dean Walsh began her second term as dean on July 2, 2021. Since the beginning of her administration, she has focused on positioning Nolan for the future of hospitality business education as well as contributing to the Cornell SC Johnson College of Business. This includes undertaking a comprehensive renewal of the graduate and undergraduate curricula, developing Nolan’s online global presence, launching two new graduate degree programs, and providing thought leadership for the hospitality industry, most notably through the creation of industry-based webinars to guide the industry during the pandemic as well as supporting extensive outreach and engagement through Nolan’s six centers and institutes.

Dean Walsh serves on the boards of the American Hotel and Lodging Association, including serving on its Educational Foundation’s DE&I committee, and Yonsei University’s School of Business.

• Professional Development Program
• General Managers Program
• Hospitality Strategy
• Hospitality Leadership
• Management 360
• Hospitality Management 360
• Performance Leadership

Hospitality Management

• Executive Leadership
• Change Management
• Leadership Essentials
• Executive Healthcare Leadership

Steven Carvell joined the Cornell University School of Hotel Administration’s finance faculty in 1986 and is currently a Professor of Finance in the SC Johnson College of Business. Over the past 33 years, he has taught undergraduate and graduate courses such as Advanced Corporate Finance, Capital Budgeting, Financial Strategy, and Investments. Dr. Carvell has also been an active teacher in executive education since 1990, working with almost every major domestic and international hotel company to create custom courses for hotel executives with companies like Hilton, Marriott, InterContinental Hotel Group, Taj Hotels, Jumeirah, Accor, Sol Melia, Le Meridien, Shangri La, and Peninsula. Dr. Carvell has also authored eight distance-learning courses through eCornell that are among the most widely demanded courses offered. He has held academic leadership positions at the School of Hotel Administration since 1999, serving as the Associate Dean for Academic Affairs from 2007 to 2016 and the Academic Director of the Pillsbury Institute for Entrepreneurship from 2013 to 2016.

Dr. Carvell has published numerous articles in academic and professional journals, including the Financial Analysts Journal, Journal of Portfolio Management, the Harvard Business Review, and the Cornell Quarterly, and he is the co-author of “In the Shadows of Wall Street.” His work has been featured in the Wall Street Journal, The New York Times, Forbes, Fortune, Institutional Investor, Financial World, and Leaders. Dr. Carvell has recently finished a major project designed to identify the determinants of hotel demand for U.S. hotels and another on economic and capital market antecedents of venture capital commitments. He is currently working on a project to disaggregate hotel room rates within urban markets and another to determine the risk-return characteristics of hotel room rates in major U.S. markets. Dr. Carvell is also involved with evaluating the effectiveness of hotel company business strategies using strategic benchmarking and economic value-added analysis.

Dr. Carvell has worked for professional money managers in the area of applied strategy in the equity market and served as a consultant to the Presidential Commission on the 1987 stock market crash. His consulting interests include valuation and risk analysis in feasibility studies, hotel debt capacity, strategic benchmarking, and corporate and financial strategy.

• Revenue Management 360
• Financial Management

Scott Gibson is the J.E. Zollinger Professor of Finance at the College of William and Mary Mason School of Business. His current research interests include optimal financing strategies for hospitality firms and the effect of institutional investor trading behavior on securities prices. His research has appeared in hospitality-focused journals including the  Cornell Hotel and Restaurant Administration Quarterly ,  Journal of Hospitality Financial Management , the  Cornell Hospitality Report  and top finance journals including the  Journal of Financial Economics ,  Review of Financial Studies ,  Journal of Financial and Quantitative Analysis ,  Journal of Financial Intermediation ,  International Review of Finance ,  Journal of Portfolio Management , and  Journal of Financial Services Research .

His research has also been featured widely in the financial press, including articles in the  Wall Street Journal ,  Financial Times ,  New York Times ,  Barron’s ,  Business Week ,  Bloomberg ,  Financial Advisor , and  Institutional Investor .

Before returning to his alma mater Boston College where he received a Ph.D. in Finance, Professor Gibson worked as an analyst with Fidelity Investments and as a credit team leader serving a Fortune 500 clientele with HSBC Bank. Lecturing about corporate finance and the creation of shareholder value, he has received numerous teaching awards at the undergraduate, graduate, and executive levels. He has also been named as an outstanding faculty member in  Business Week ’s Guide to the Best Business Schools. Professor Gibson currently serves as an editorial board member of the Cornell Hospitality Quarterly (CQ).

Sheryl E. Kimes is an emeritus Professor of Operations Management at Cornell University’s Nolan School of Hotel Administration. From 2005 to 2006, she served as interim dean of the school, and from 2001 to 2005, she served as the school’s Richard and Monene P. Bradley Director of Graduate Studies. Dr. Kimes specializes in revenue management, restaurant revenue management, and service operations management. She has been named the school’s graduate teacher of the year three times and was awarded a Menschel Distinguished Teaching Fellowship by Cornell University in 2014.

Dr. Kimes’s research interests revolve around revenue management in the restaurant, hotel, and golf industries. She has over 100 articles in leading journals, such as Interfaces, Journal of Operations Management, Journal of Service Research, Decision Sciences, and the Cornell Hospitality Quarterly. She was awarded the CHR Award for Industry Relevance in 2010, 2012, and 2014, and she was given a lifetime achievement award by the Production and Operations Management Society in 2010. In addition, Dr. Kimes was given the Vanguard Award for Lifetime Achievement in Revenue Management by the Hotel Sales and Marketing Association International in 2017.

Dr. Kimes has served as a consultant to many hospitality enterprises around the world, including Chevy’s Fresh Mex Restaurants, Walt Disney World Resorts, Fairmont Hotels and Resorts, Starwood Asia-Pacific, and Troon Golf. She earned her doctorate in Operations Management in 1987 from the University of Texas at Austin.

• Hotel Revenue Management
• Hospitality Digital Marketing
• Restaurant Revenue Management

Rob Kwortnik, Associate Professor of Services Marketing, joined Cornell’s faculty after earning his Ph.D. in Business Administration from Temple University in 2003. He also earned a B.A. in Journalism from Temple and an MBA from California State University, Northridge. Professor Kwortnik’s research focuses on consumer behavior in service contexts, with special attention to service experience management. He has published in the Journal of Marketing Research, Journal of Service Research, The International Journal of Research in Marketing, and the Cornell Hospitality Quarterly, among others. He has been honored eight times as a Teacher of the Year by students at the School of Hotel Administration. Prior to his career in academics, Professor Kwortnik held several professional positions in marketing and was a travel industry consultant. He is a recognized expert on the leisure cruise industry.

• Digital Marketing 360
• Social Media Marketing
• Integrated Marketing 360
• Strategic Hospitality Marketing

Alex Susskind is a Professor of Food and Beverage Management and is currently serving as the Associate Dean for Academic Affairs. Professor Susskind earned his Ph.D. in Communication from Michigan State University with a specialization in organizational communication and his MBA with a concentration in personnel and human relations. He earned his undergraduate degree at Purdue University in Restaurant, Hotel, and Institutional Management and is also a trained chef with a degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York. Prior to starting his career in academia, Professor Susskind was a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.

• Restaurant Distribution Strategy
• Senior Living Management
• Food and Beverage Management

Cheryl Stanley is a Senior Lecturer in food and beverage management at the Nolan School of Hotel Administration, Cornell University. She has been involved with food since the age of ten, when she started her own chocolate business, Cheryl’s Chocolates. Following her interest in food, Ms Stanley attended the School of Hotel Administration and graduated in 2000.

While at Cornell, Ms. Stanley discovered her passion for beverages through the courses “Introduction to Wines,” “Food and Wine Pairing,” and “Beverage Management.” Upon graduation, she continued this enthusiasm for beverages and food service in both hotel and restaurant operations on the West Coast, where she worked for the Four Seasons Hotel in Newport Beach and the Wine Cask in Santa Barbara.

Continuing her entrepreneurial journey, Ms. Stanley started her own restaurant consulting company specializing in beverages and service in 2008. During this time, she was also presented an opportunity to become an adjunct instructor at the Culinary Institute of America (CIA), where she taught courses that included gastronomy, food, wine, and (agri)culture. Falling in love with teaching, Ms. Stanley decided to pursue her Master’s degree in hospitality and retail management from Texas Tech University. Heading back north, she returned to CIA prior to joining the food and beverage operations area back at her alma mater.

Ms. Stanley teaches courses on specific elements within the field of food and beverage operations, including “Introduction to Wines,” “Catering and Special Events,” and “Beverage Management.” She combines theoretical education with practical operational applications.

Certified through multiple wine organizations, Ms. Stanley has conducted research on beverage costing in hotels, bars, and restaurants, as well as hospitality education, and she has presented at beverage-related conferences. In 2015, she was awarded the Ted Teng ’79 Dean’s Teaching Excellence Award. Ms. Stanley is a member of the Society of Wine Educators and the United States Bartenders’ Guild. She is the faculty advisor for Cornell Cuvée, the blind wine tasting competition team, which has won first place at multiple international wine competitions. In 2017, Ms. Stanley was selected as one of Wine Enthusiast Magazine’s 40 Under 40 Tastemakers.

• Wines of Germany and Austria
• Wines of the World
• Wines of Spain and Portugal
• Wines of the Southern Hemisphere
• Wines of Italy
• Wines of France
• Wines of California, the Pacific Northwest, and New York

Reneta McCarthy has both teaching and practical experience in hotel operations. She began her career at Marriott International, where she worked as a housekeeping manager and then as director of services in the full-service hotel division. She later transferred to Courtyard Hotels, by Marriott, where she became one of the youngest general managers of a Courtyard property. She became director of rooms at The Statler Hotel at Cornell in 1992 and joined The Hotel School faculty in 1995, where she teaches courses in hotel and casino operations. She is the faculty advisor to Hotel Ezra Cornell (HEC), an annual, student-run industry conference that attracts 300 hospitality leaders to campus each spring.

Key Course Takeaways

• Describe hotel revenue management and its benefits
• Assess the role of marketing in your organization
• Understand principles of financial statements
• Identify online sources of financial information
• Create strategies to develop a high-functioning team
• Identify service recovery strategies that satisfy guests and prevent problems from occurring again
• Estimate the marginal value of capacity and plan allocations
• Evaluate competitive responses to pricing actions
• Simulate how consumers find prices

Download a Brochure

What You'll Earn

• Hospitality Management Certificate from Cornell Hotel School
• 60 Professional Development Hours (6 CEUs)
• 17 Professional Development Units (PDUs) toward PMI recertification
• 20 Professional Development Credits (PDCs) toward SHRM-CP and SHRM-SCP recertification
• 20 Credit hours towards HRCI recertification

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Who should enroll.

• Hospitality professionals working in every function of their organization
• Professionals looking to move into a hospitality management position

“In my 20 years of experience as a hotel manager, I’ve completed my share of various training programs — but the experience at eCornell is FANTASTIC. Totally recommend.”

“great program and great resume booster. this certificate is easy to follow yet challenges you enough to make you think outside of your “expertise.””, “an easy and efficient way to update knowledge and get feedback from students all over the world. ecornell brings professionals from all over the world closer.”, “after completing the certificate, i helped my company make changes to increase profitability. i am proud when people ask me where i earned my certificate and i can say cornell university school of hotel administration. thank you, ecornell”, “i have been linked to senior management in hotels and restaurants for more than 20 years and the training received at cornell has provided me with a collection of very valuable tools for professional growth.”.

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Online - Hospitality & Hotel Management

ICE’s online Hospitality & Hotel Management program is accredited and designed for the individual who is unable to attend ICE in person, but wants training in how to launch a career in the world of hotels, tourism and many other areas of the hospitality industry.

100% Online* Courses – Get Ready to Pursue A Career with Global Potential

Just like our on-campus program, the Institute of Culinary Education’s online diploma program in Hospitality & Hotel Management trains students for a career in industries such as travel, tourism and event planning. This synchronous online diploma program is scheduled to align with the Hospitality Management courses being taught at ICE's  New York campus . Just like students in our campus classrooms, online students can earn their diploma in less than a year.

Hospitality management is a field in which great talent is rewarded — and promoted. With a solid education to support your career and plenty of opportunities for growth in this exciting industry, you’ll have the potential to advance quickly and work with a diverse group of colleagues. 

*The externship portion of this program must be completed in person.

Quick Facts

Program Name: Hospitality & Hotel Management - Online

Program Duration:  8 or 12 months

Class Times:  morning, afternoon, evening 

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Is Our Online Program Right For You?

If you’re unable to attend class in person at one of ICE's campuses and are looking for a comprehensive education in the business side of the hospitality industry, our online program is a perfect option. Class schedules align with our New York campus class schedules so our online students can enroll in a program that starts and ends at times that work best for their lifestyle.

Unique & Specific Training

An education specifically dedicated to hospitality management lays the foundation for a wide variety of potential career paths by exposing you to what it takes to run a hospitality establishment; from large international hotel chains, to boutique hotels, bed and breakfasts, short and long-term homestays and much more. With our flagship campus located in one of the most famous tourism cities in the world, instructors from ICE New York provide online students with a unique opportunity to learn the nuances of this field from educators with years of industry experience.

Real-World Hospitality Education

Our Hospitality & Hotel Management curriculum blends course work, role-playing, guest lectures by industry experts and when possible, field trips — using NYC as your classroom. ICE’s hospitality management classes cover topics such as sales and marketing, hotel management, restaurant management, human resources and more. The accounting and finance unit teaches practical skills such as menu pricing and managing payroll, while the operations courses cover front and back-office hotel management responsibilities, including reservations and security. In other segments, students study such topics as menu design, marketing and public relations, event management and conference planning. The curriculum culminates with a 200-hour externship at a hotel or hospitality enterprise selected by you, with the support and guidance of your personal Career Services Advisor. 

Online - Hotel & Hospitality Management Program Schedule

ICE is approved to offer online distance education to students in  select states . ICE's online Hospitality & Hotel Management program is taught synchronously, which means students  must be  present (online) at the time the class is scheduled. Class times for this online program are scheduled at the same time as on-campus Hospitality & Hotel Management program taught at ICE's New York Campus. Like the on-campus program, this online program is offered in a wide variety of schedule options, including mornings, afternoons and evenings. Classes meet three, four or five times per week..

Tuition includes all books and supplies, so you're fully equipped from day one. All online Hotel & Hospitality Management program students are also eligible to take our popular Wine Essentials series on campus at no additional charge. Visit our Tuition and Discounts page for complete information on the cost for specific class dates and times.

Evening (12 months)

• Hours: Mon., Tues., Weds., Thurs., 6 p.m.-9 p.m.
• Start Date:  TBD

Morning (12 months)

• Hours: Mon., Weds., Fri., 8 a.m.-12 p.m.
• Start Date: TBD

Afternoon (8 months)

• Hours : Mon.-Fri, 1 p.m.-5 p.m.
• Start Date : TBD

Dual Diploma Discount

Combine business and cooking skills to accelerate success. Students enrolled in the online Hospitality & Hotel Management program who also enroll in another diploma program, such as Culinary Arts , Plant-Based Culinary Arts or Pastry & Baking Arts can receive a discount worth up to $4,000.

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Take the Next Step Toward a Hospitality Career

The admissions process is the start of a lasting relationship with ICE. Your Admissions Representative will introduce you to the personal experience our school is known for. Their mission is to understand your career goals and help you select the right program(s) to fit your needs and interests.

Why Choose ICE

You know it's in you — the ambition to pursue a rewarding career in hospitality. ICE is ready to help you achieve your career dreams.

12 Reasons Why You Should Choose ICE.

Learn about Externships

A hands-on externship in a professional hospitality business is a vital component to the ICE education. Working closely with your Career Services Advisor, we’ll help you find the right fit to start getting experience and broadening your network, even while you’re still in school.

Learn More About Externships.

Resources :

Ready to take your interest in ICE further? Speak to an Admissions Representative about your personal goals, start your application or download our career brochure so you can access our program information anytime.

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Applying to ICE

LA Career Brochure

ICE's Hospitality & Hotel Management diploma program is taught synchronously with the on-campus program at ICE's New York campus. The program includes lectures, guest speakers from successful hospitality enterprises and, when possible, field trips to local hotels and hospitality businesses.

This 638 clock-hour diploma program consists of six modules divided into 11 courses. The first 10 courses are held at ICE. This program is offered as a synchronous distance education meeting via video conference software. The eleventh course is a 200-hour off-site externship. 

The online Hospitality & Hotel Management training program is constructed as follows:

INTRODUCTION TO HOSPITALITY, TRAVEL & TOURISM

From marketing and management to food costs and event planning, this first course introduces students to the wide world of hospitality management. Students will receive an overview of the functions and structures within a typical hospitality enterprise.

HUMAN RESOURCES & SUPERVISION

One of the most essential components of a successful hospitality enterprise is the people. This course teaches students how to effectively recruit, train, supervise and maintain the staff that will either make or break their property. Learn the skills needed to successfully manage a team-oriented staff through lectures and discussions about computerized human resource information systems, management techniques, union shops and employee discipline. 

ROOMS DIVISION & FACILITY MANAGEMENT

A hospitality enterprise's room division is responsible for meeting guests' expectations for a clean, safe and secure environment. This course provides students with an understanding of the essential safety policies and procedures associated with OSHA safety regulations, laundry and maintenance operations and the best practices for effectively managing a secure environment for your guests. 

MATHEMATICAL & FINANCIAL CONCEPTS FOR HOSPITALITY

Like most industries, success in the hospitality management industry depends on ambition, hard work and numbers. Menu pricing, profit and loss statements (P&Ls) and occupancy rates are just a few of the topics covered in this course, which teaches students how to accurately and efficiently associate numbers with both the financial and logistical aspects of hospitality management. 

FOOD & BEVERAGE MANAGEMENT

Restaurants, banquet halls, in-room dining services and lounges are all a part of any top-level hospitality enterprise. They rely on the food and beverage division. This course explores menu design, restaurant public relations, dining room management, alcoholic beverage service and financial management tools. 

HOTEL OPERATIONS: FRONT & BACK OFFICE MANAGEMENT

Successfully managing a hotel requires an awareness of every transaction and process that takes place from the time a guest checks in to the time they check out. This course provides students with a comprehensive look at both front and back office management responsibilities including reservation, security, record keeping and audit procedures.

SALES & MARKETING

Even the most extraordinary property can fall if it is not positioned and marketed properly. From marketing audits and evaluations to consumer targeting and evaluation, this course examines the sales office organization, telemarketing, cross-promotions and sales force management required to optimize a property's performance and reach a targeted demographic. 

FOOD PRODUCTION & KITCHEN MANAGEMENT

The best hotels typically boast excellent food venues. Being equipped to manage kitchens efficiently and understand food production is a valuable skill that is essential in today's cost-sensitive environment. The food production course will explore this important department from inventory to purchasing, storing, menu design and preparation, to plate presentation, planning and operations. Students will examine kitchen operations in a professional environment.

EVENT MANAGEMENT & CONFERENCE PLANNING

As the hospitality management industry grows, so too does the size and scale of conferences, conventions and galas. Large-scale events require complex management skills to create themes, organize timelines and coordinate catering and technical resources that include special audio/visual effects and lighting. This course provides students with an in-depth look at event and conference planning through interactive lectures and group discussions.

PROPERTY MANAGEMENT SYSTEMS & TECHNOLOGY

The digital age hasn't left the hospitality management industry behind. An ever-increasing number of hotels and resorts rely on key property management systems to control everything from reservations and energy management to security and event catering. This course familiarizes students with the industry-leading Micros OPERA System by training them in the uses and functions of technology within hospitality management. 

At the end of their in-class training, students complete an externship to apply the skills they have gained. Students may choose to complete their externship within a broad range of hospitality and tourism venues, such as hotels, events or catering companies.

Hospitality & Hotel Management Program Instructors

Each instructor in ICE's Hospitality & Hotel Management Program, some of whom are active consultants, has in-depth experience in the hospitality industry, offering students access to their rich experiences and the very latest real-world insights on the business. 

Katie Chamberlain

Andrew Catalano

Robert Warman

Hospitality: thriving with opportunity, the global force of hospitality management.

Hospitality and hotel management is a key discipline for the trillion-dollar global hospitality industry consisting of travel, tourism and hotels. Its practitioners enjoy careers found in hotels, resorts, spas, casinos, cruise ships, conference planning and event management, food, beverage and catering, as well as at health, sports, entertainment venues, country clubs and more.

Industry Highlights

While the term 'hospitality industry' covers many different services, it can generally be defined through five different sectors: lodging, travel and tourism, food and beverage, recreation, and meetings and events. Here are are some interesting statistics about this robust industry:

The global hospitality industry is worth over $3.952 trillion as of 2021 and there are about 1.6 million people employed by the U.S.’s accommodation industry. Recently the U.S. hotel industry has been estimated to be worth $177.6 billion  and is predicted to grow by 33.6% in 2022. (Hospitality Trends and Market Data, Zippia.com Nov. 2022 )

In terms of job market, the World Travel & Tourism Council's recent Economic Impact Report (EIR), announced the travel and tourism industry is expected to create nearly 126 million new jobs within the next 10 years .

The Industry for Travelers

New York City was expected to welcome 56.4 million visitors in 2022 alone, up from 32.9 million in 2020. Visitation is forecasted to have grown up to 61.7 million in 2023 and surpass 2019 levels by 2024. ( NYC & Company, October 2022 )

Built on Diversity

The hospitality management industry demands a multicultural, multigenerational workforce. The industry does not discriminate — it enables. Career momentum within the hospitality industry is well documented, as larger organizations have structured, in-house career training programs and offer managers the opportunity to transfer to other locations across the globe. The world of hotels and tourism provides an opportunity for exposure to everything from family-owned bed & breakfasts, to the ability to climb the corporate ladder at some of the world's largest hospitality companies.

According to the Bureau of Labor Statistics' (BLS) April 2022 employment report, jobs in the leisure and hospitality sector increased by 78,000, with workers ages 45 and older making up 26% of the workforce. It is not uncommon for restaurants, hotels, resorts and other hospitality businesses to have four or more generations of employees  proudly working alongside one another toward the common goal of providing guests an unforgettable experience.

“Before I went to ICE, I was already working in the hospitality industry. But I wanted to learn more and have something under my belt to show that I was serious about my profession. I wanted the diploma to go with my work experience.”

Technology Taught: ResNexus

Communication among various teams within all hotel departments makes or breaks the guest experience, which means knowing how to effectively use a hotel's reservation management system is vital. This is why ICE provides hands-on training to our hospitality program students on ResNexus, a popular online property management booking system. This software seamlessly transmits property information and rates, and provides many of the tools a hotel staff needs to do their day-to-day jobs. Tasks covered in ResNexus include handling reservations, checking guests in and out, assigning rooms, managing room inventory, accommodating the needs of in-house guests and handling accounting and billing. This multi-faceted perspective helps staff process rooms and serve their guests with the greatest amount of insight.

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Thai Basil vs. Italian Basil

EXECUTIVE DIPLOMA IN HOTEL AND TOURISM MANAGEMENT

About Course

Creating the hospitality leaders of tomorrow, our hands-on academic programs make the careers of ambitious students just like you., a first class ticket to a global career., experience excellence in hospitality education.

After completion of the course students will be expected to be able to: 1. Explain the relation of lodging and food service operations to the hotel and tourism industry. 2. Describe the role of the hotel and tourism industry and its economic impact on the local, national and international levels. 3. Cite opportunities for education, training and career development in the hospitality industry. 4. Demonstrate knowledge of the history of the lodging and food service industry. 5. Analyze, evaluate and discuss several aspects, development and trends which have affected hotel, tourism and food service operations in recent years and which will continue to have an impact on the industry in the future. 6. Distinguish and oppose the effect on the industry of franchising, management contracts, referral organizations, independent and chain ownership and condominium. 7. Endorse the general classifications of hotels and describe the most distinctive features of each. 8. Describe the seven common divisions or functional areas of the hotel organization (Rooms, Food and Beverage, Engineering and Maintenance, Marketing and Sales, Accounting, Human Resources, and Security) and explain the responsibilities and activities of each. 9. List of departments found in each hotel division. 10. Outline and explain the main classifications of food service. 11. Describe the organization, structure and functional areas in commercial and institutional food service operation.

What Will You Learn?

• • Provide the student with an introduction to the world of business and particularly to business as it applies to the hospitality industry. More specifically, the course
• will provide an opportunity for you
• • Become acquainted with the social, economic and environmental context within which the hospitality industry operates
• • Understand the structure, nature and operating characteristics of the different
• sectors of the hospitality industry: hotel, food service, lodging and tourism
• • Obtain an appreciation of the various functions of management and their
• interrelationships with other key concerns of managers such as marketing, finance and human resource management
• • Be able to identify the role of managers in the hospitality industry and to highlight their principal responsibilities
• • Provide an opportunity for further developing those skills which are important to learning, e.g. library skills, study skills, and so forth
• • Be able to judge whether the hospitality profession suits your abilities, tastes, and career interests

Course Content

Introduction to hospitality management, introduction to hospitality management perspective on careers in hospitality (video), hospitality management food service (video), hospitality management lodging (video), hospitality management travel and tourism (video), relate all sector, hospitality management tricks and tips, management in the hospitality industry, hospitality as a service industry, hospitality management: types of hotels, hospitality management: hotel amenities, hospitality management different hotel functions, hotel types and amenities, entertainment and events., hospitality management entertainment and events, hospitality management ownership and affiliation, hospitality management the power of guest and employee engagement, career in hotel and tourism (hospitality management), careers in tourism and hospitality management, masterminds hotel & tourism perspective in the hospitality industry, masterminds hotel & tourism perspectives on the hospitality industry, hotel management software bonus, hotel management software for hotel billing system best software for hotel accounting, free pdfs handout ( 8 copies bonus), 8 copies of pdf testbooks / handouts for future studies and references, write your project, student ratings & reviews.

Boxed Backgrounds

Executive Diploma In Tourism & Events & Hospitality Management

Executive diploma in tourism events, hospitality management.

Diploma in travel & tourism (DTTEHM)

INTRODUCTION

Sri Lanka Tourism is now moving to reach the oinnacle of world tourism. The industry's prosperity and its sustainability will be determined only through creative decision making, innovative management, effective marketing and responsible leaderships.This can only be achived through new breed of industry professionals and decision makers whom combine their industry expertise with excellent academic vigor. Developing such caliber in tourism and hotel management is a national responsibility at the moment. Understanding this burning need the University of Colombo, country's pioneer higher education leader in troduces this Executive Diploma programme. More specially, this programme has been design to sharpen the knowledge and skills essential for middle level managers, marketers, and other related categories in industry decision making, policy designing, planning and researcher works as well.

Successful completion of this programme opens a reliable path way to complete the studies at postgraduate and master levels from world recognized and No1 university in Sri Lanka.

This programme will provide an ideal platform to elevate Sri Lanka Tourism to the global heights with excellence.

This executive diploma is expected to meet the demanding needs of highly motivated, experienced, educated people in senior management positions within the industry.

Structure and Syllabus of the EDTEHM Programme The programme has eight compulsory modules and an extended essay. 30 credits. All modules are compulsory.

Course Modules and total credits

• ETEHM 1 : Tourism Entrepreneurship and Innovative Business Development
• ETEHM 2: Supply chain Management and Industry Networking
• ETEHM 3: Customer survey and Market Analysis
• ETEHM 4:Facility Management in Tourism and Hospitality management
• ETEHM 5: MICE Tourism and Event Management
• ETEHM 6: Public Private partnership for Tourism Development
• ETEHM 7: Financial Analysis for Tourism project operation and market analysis
• ETEHM 8: Tour Guiding and package Designing
• Extended essay writing (including 45 lecture hours)

• Educational Programs
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• Book your Event

Executive Diploma in Hotel Management

123 28th October 123 (former Patision Avenue), Athens 112 51

Education : In person

Duration : 300 hours

Language : Greek

Practice : Three months paid at the end of the programme

Start date : October 2023

• Description
• Certification
• Career days

HOTEL MANAGEMENT

The increase and development of tourist units in our country require executives with the necessary training and ambition for the longest possible career in the field of Hotel Management . The professors of HotelBrain Academy are a guarantee of the highest quality training of such a program and the expertise of the Hotelbrain Group is your guide to the most solid development in the Hospitality sector . The aim of the Executive Programme Diploma in Hotel Management is the creation of high-level executives in the country’s heaviest industry.

Rooms Division Management

• Food & Beverage Management
• Hospitality Sales and Marketing
• Front Office Management & Operations
• Hospitality Technical Case Studies
• Human Resource Hotel Department
• Entrepreneurship & Business Planning
• Digital Marketing in Hospitality

Nikolaos Kondylakis

Nikolaos Kondylakis has studied Organization and Management of Tourism Businesses at the University of the Aegean and holds degrees from the School of Tourism Professions and Bar & Restaurant Management from the Le monde School. After an important professional career as an executive and manager in the restaurants and bars of the Caravel, Cape Sounio and Margi Hotel, he chooses the last 15 years and utilizes his valuable knowledge and experience in the organization of private events, social gatherings and complete menus of quality meals.

In 2016 he founded the company The Key People - VIP & Luxury Services with the aim of providing private meals in VIP holiday homes and yachts. At the same time, he has created - and is constantly developing - successful business partnerships focusing on the management of Cocktail Bars and Wine Bar Restaurants throughout Greece.

Having a special love for young people who invest their professional future in Tourism, he chooses to share the experience, knowledge, philosophy and culture he has cultivated during his personal journey over the years.

Nikos Ntanos

Nikos Danos is a chef, a graduate of the state cooking school in Thessaloniki. He has rich professional experience in Greece and abroad (Italy, France). He has worked as a chef in numerous restaurants and large European organizations, and has undertaken the preparation and execution of menus in embassies and residences (private chef). He has been an adult trainer in private IEK since 2008. He organized the first Grill Academy (weber) in Greece. He is a publishing consultant in the field of cooking and a corporate chef for food companies as well as companies specializing in kitchen facilities.

Fotis Tsikas

Versatile Bar Manager, with extensive experience in the field of catering (2004) and in all areas related to it. He has worked in different institutions and businesses such as hotels (Zaffron by Radisson Blu, 9 Musses, Mylos), Clubs (Nitro), Cocktail Bars (Julep, Nakal, MylosBeach) Restaurants (Delta**Michelin, Huaca Nikkei) up to unique molecular bars of mixing (MoMix), while at the same time he had his own business in the industry. He collaborates with large beverage houses (Remy Cointreau, Metaxa) making presentations together with Aris Hatjiantoniou, as well as the largest Catering groups (Deipnosofistrioun) organizing and undertaking large events and Private Parties. For the last eight years he has also been involved in Consulting in various venues, creating cocktail lists, organizing the venues and training the staff. The degree from the Technical University of Patras (EPDO) has helped him in administration, management and marketing throughout his career. The degrees from the Bartending Academies (LBS, Bar Academy, IEK Delta) contributed to the development of knowledge, professional development and quality thinking. The experience he has gained dealing with tourism and catering has prompted him in the last six years to pass on knowledge in various places with theoretical and practical seminars, and in other large private Lifelong Learning Schools (IEK Delta). He is capable of turning underperforming businesses into successful and profitable ones. He is a motivated team builder and analytical problem solver.

Panos Intzidis

Panos Intzidis was born in Athens in 1980, graduated from the Tourism Business Management Department of the School of Management & Economics of the Higher Technological Institute of Patras. He started his professional career in 2004 in 5* hotel units in Greece and abroad and in a very short time he assumed important positions mainly in the Rooms Division, MICE, Sales & Revenue departments.

From an early age he was involved in training issues both in on and off job training and has attended an extensive series of trainings and seminars both in the part of adult training (CTC Training) and in areas such as Guest Service, Sales Administration, Revenue, TQM etc. Among others, he collaborated with large hotel chains such as Intercontinental Hotels Group, Classical Hotels, Grecotel, Airotel, Wyndham in Managerial positions and in their various hotels, while at the same time exercising his educational capacity since 2010, teaching in private IEK and delivering seminars.

Since 2018 he has been the General Manager of Hotel Units and Hotel Chains aiming at the continuous development of each Group as well as the provision of a high level of Services and having as a main purpose to nurture through his involvement in education young professionals who will be able to support the Industry Tourism and Hospitality in our country.

Dimitra Koukaki

Dimitra Koukaki is a certified Professor of Tourism & Hotel Business and International Hospitality Expert with many years of international professional experience in Switzerland, Cyprus and Greece. She is a graduate of the Thessaloniki School of Tourism Professions and the DCT International Hotel & Tourism Management School in Switzerland.

She has extensive experience in five-star hotel businesses such as Porto Carras Grand Resort, Athens Holiday Inn, Astir Palace Vouliagmenis, Classical Hotels Daskalantonakis Group and Athens Imperial Hotel, as a Front Office Shift Leader and as a Reservations Agent. Having developed many skills such as good interpersonal - personalized relationships, customer-centric philosophy, analytical thinking, direct decision-making, methodical and organizational skills, she stands out for her dynamic offering in the Tourism industry.

Recently, she took on a new challenge, that of imparting experience and knowledge in the field of training with particular emphasis on the development of professional skills such as effective communication and customer service, teamwork and leadership, thus helping students to acquire professional behavior and proper hotel education.

Emmanuela Kouyoumitzaki

Students at the end of the program will be certified with a Certificate of Attendance from the Lifelong Learning Center (LLL) HotelBrain Academy .

HotelBrain Academy is a certified by the Ministry of Education and the EOPPEP Lifelong Learning Center (K.D.V.M. (license no. 29755/K6/15.3.2023 - Gazette B 1792/2023).

With your participation in the program, you are entitled to free participation in the " Career Days " implemented every year by the Hotelbrain group, where you will meet and talk with the Business Units of all 95 hotels of the Group.

Related projects

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Professional Diploma in Hospitality (e-class)

Food and beverage management.

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EHL Hospitality Management Courses & Degrees

We offer hospitality business degrees and hotel management courses for students of all ages and backgrounds, including pre-university courses, a bachelor’s degree, master’s and MBA degrees, as well as short courses & online programs for executives.  We also offer professional courses through our sister school EHL Swiss School of Tourism & Hospitality, located at EHL Campus Passugg.

Our efforts to offer the world's most industry-relevant, high-quality academic programs have been well recognized. In 2024, for the sixth year in a row, EHL was ranked number one by the QS World University Ranking for Hospitality and Leisure Management.

See all our programs and courses below:

Bachelor's degree.

Bachelor of Science in International Hospitality Management

Our bachelor’s degree gives you a balanced combination of hospitality skills and professional experience, academic rigor and business expertise, and an entrepreneurial mindset to transform the hospitality industry.

Through two 6-month internships, you will establish your hospitality roots, gain solid work experience, and make contacts to kick-start your career at graduation.

The program culminates with a final year of industry-relevant elective courses, and real-world business consultancy projects or applied research projects.

Master’s Degrees & MBAs

Master in Hospitality Management

With our Master in Hospitality Management, you will be in the best position to kickstart your career in a various hospitality management functions.

Our program combines advanced hospitality knowledge with real-world experience.

Master in Global Hospitality Business

Our Master of Science in Global Hospitality Business prepares young graduates to become the next generation of global leaders.

In three semesters, you will study at three prestigious institutions in Europe, Asia and North America, and learn to adapt your management style, service offers and business strategy to key tourism markets.

MBA in Hospitality

Our MBA is the only program of this level geared specifically towards aspiring general managers and executives of a hotel. It primes you with the skills to rise to the unique challenges of the next step in your career.

Executive MBA

The Executive MBA is a blended-learning program designed for busy, mid-career professionals who wish to elevate their education and skills with a customer-centric approach to business strategy and people management.

Hospitality EMBA in China with CEIBS

Our Hospitality Executive MBA (HEMBA) is a joint degree delivered in partnership with CEIBS and focuses on service business management. The program prepares you for China’s service sector, which makes up the bulk of the country’s economy and is expected to play an even greater role in the coming years

Short Courses & Online Certificates

• Executive Education

We offer a variety of short courses designed for young professionals and managers. More experienced professionals and senior managers can also enroll and benefit from the courses, especially in fields where they want to develop up-to-date knowledge and gain experience.

Course topics include luxury brand management, designing hotels and restaurant concepts, and people analytics.

• Online Courses

Designed for hospitality professionals, our online courses are designed to build and strengthen management skills to perform in today’s hospitality industry.

Composed of 16 courses, divided into four core subjects, each course is delivered online, allowing you to work and study at the same time.

Culinary & Restaurant Management Certificate

Designed for young professionals with a post-secondary degree, this five month fast-paced and intense program of 25 masterclasses is dedicated to strengthening your culinary know-how, and developing managerial skills for the Food & Beverage industry.

• Pre-University Courses

Designed for 16 to 18 year-olds, this camp will immerse you into the world of hospitality.

You will get an introduction to hospitality management through a mix of practical activities and theoretical courses. 

Professional Programs

Our sister school, EHL School of Tourism & Hospitality offers professional hospitality programs on EHL Campus Passugg, a newly renovated 19th century spa-hotel in Chur-Passugg, Graubünden.

Our Course Catalogues

Download the full ehl course catalogue (pdf version), download the ehl graduate school course catalog.

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Your Journey Starts Here

Take the next step toward your future.

Optionally, tell us more

Postgraduate diploma in tourism and hospitality management.

Learn New Approaches to Serving Guests and Clients

Make Your Guests Feel at Home

Establish a foundation of basic management skills that support all other occupational skills. Then broaden your portfolio or learn to market your potential through a specialized selection of electives, including branding, market research, internal and customer-facing communication, and effective management. Apply yourself through an internship with an American business and confirm your capability to bring success both inside a company and outside with customers, clients, and tourists.

Est. Tuition $18,200

Learning Format In-Class

Duration 34 weeks *

Total Units 47 Units

What You'll Learn

• Tried-and-true methods for basic, multi-functional management applications
• Various types of tourism and hospitality careers, integrated leadership skills, and related topics
• How to present your portfolio or yourself successfully and persuasively to potential clients or employers

Requirements

• Students who hold Bachelor's degrees in Tourism or Hospitality and wish to concentrate or expand their knowledge in the field
• Students who are enrolled in a Master's in Tourism or Hospitality at their home institution
• Professionals who have several years of work experience
• A Bachelor's degree in Tourism or Hospitality (or equivalent)
• International applicants are required to demonstrate English language fluency and must attain minimum scores of TOEFL PBT 550, iBT 80, IELTS 6.5, Duolingo English Test 100; or the equivalent

Before You Apply

• Agency/embassy/partner university information (only required if you have one)
• Copy of your passport photo page
• Statement of Financial Support Form (only if your program requires an F-1 (student) visa)
• Financial statement from the Bank, in English (only if your program requires an F-1 (student) visa)

Required Courses

Course formats.

Take a seat in our Virtual Classroom to discover more about learning formats.

Getting Started

We offer multiple start dates to give you flexibility in your education, life and work schedules.

Dates and Fees

Start dates by season.

• Mar 27 - Dec 13
• Jun 24 - Mar 21, 2025
• Sep 23 - Jun 13, 2025

Get the facts about the Postgraduate Diploma in Tourism and Hospitality Management Learn New Approaches to Serving Guests and Clients.

Is this program right for you? Get the facts.

Program Brochure

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Hospitality Human Resources

Hospitality leadership and management, hospitality marketing and sales, hospitality revenue management and analytics.

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Transform Your Career and Stand out With Hospitality Expertise

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Ready to learn more about Executive Diploma in Hospitality Operations?

Online/Hybrid

Executive diploma in hospitality operations overview.

Participants will gain an understanding of effective leadership strategies, financial analysis, and the importance of human resource management. The program also covers essential marketing and sales techniques, equipping participants with the skills to drive growth and enhance profitability in their respective organizations.

Admission into the Executive Diploma program requires a high school diploma with 2 years of hospitality industry supervisory experience, or an Associate degree or above. This unique admission requirement opens the program to mid to upper-level hospitality professionals who diligently worked their way to their current positions and may not be in possession of a college degree. For many professionals, access to business programs is out of reach. TISOH is honored to provide this unique opportunity.

Taught by a credentialed industry faculty, the program culminates in a colloquium that ties all elements together through an overarching business plan. This capstone project allows participants to apply their acquired knowledge and skills to real-world scenarios, providing a holistic understanding of hospitality operations.

Upcoming Sessions

6-Month Start Dates

February 10, 2025 June 3, 2025

Financing Plan Available *

* $600 down / $255/month x 36 total payments / Includes $90 technology fee; Excludes $30 application fee and textbooks.

Learning Formats

26 weeks 24/7 access (Interactive / Personal instructor + 2 half-day, in-person, or via Zoom, seminars)

Intended Learner

High potential hospitality professionals.

Master hospitality leadership, human capital management, marketing and sales fundamentals and industry analytics for data-driven decision making.

Admission Requirement: High school diploma with 2 years of hospitality industry supervisory experience or an Associate degree or above.

Hospitality Revenue Management & Analytics

Hospitality Colloquia

The International School of Hospitality (TISOH) is accredited by the Accrediting Council for Continuing Education & Training (ACCET), which has been recognized by the U.S. Department of Education as a reliable authority on educational quality since 1978.

Why Choose the Executive Diploma in Hospitality Operations

Program offerings.

97%* said that TISOH’s program offerings meet professional development needs . TISOH tailors its courses to ensure that they align with career growth and aspirations.

Satisfaction

100%* satisfaction with course quality. Every single student in the most recent EDHO program reported being satisfied with course quality.

Staff Responsiveness

100%* staff responsiveness . At TISOH, we believe in full support for students. In the last EDHO program, every single student felt heard and supported by the team.

80+%* of students believe that the program assisted in their current position in the industry . This is testament to the practical, real-world knowledge and skills that TISOH imparts.

* From surveys of graduates from the 2023 Fall cohort.

Master hospitality leadership, human capital management and data-driven decision making.

Utilize marketing and sales fundamentals to build your skills in hospitality industry analytics., master the strategic mind-set necessary for today’s competitive hospitality market., executive diploma in hospitality operations courses.

Get equipped for success and get hired or promoted.

Develop your understanding of fundamental HR principles and applications specific to the hospitality industry. Gain a working understanding of human resources management and its vital role in the hospitality industry. Designed both for students pursuing careers in hospitality human resource management and for those who would like to broaden their knowledge of HR to augment career growth and professionalism.

TISOH students can take this course on its own to obtain the Hospitality Human Resources Certificate .

Learn how to relate supervisory responsibilities to the mission of the greater organization. Develop your problem-solving skills and learn to set individual goals congruent to those of the organization. Master the ability to delegate to team members to improve organizational effectiveness.

TISOH students can take this course on its own to obtain the Hospitality Leadership and Management Certificate .

A broad primer in hospitality marketing and sales, learn about methods for price, product, promotion and price across rooms division, food & beverage, and conferences. Gain applicable skills and essential knowledge in distribution, revenue management, customer relationship management, market segmentation and trends.

TISOH students can take this course on its own to obtain the Hospitality Marketing and Sales Certificate .

Learn the mathematics and methods of analysis needed for data-driven decision making. Master the decision-making analysis that drives important day-to-day and strategic processes in the hospitality industry. Learn to produce, interpret and act upon data developed through STR reports and the most commonly used metrics in the industry in order to maximize financial performance for your organization.

TISOH students can take this course on its own to obtain the Hospitality Revenue Management and Analytics Certificate .

Hospitality Colloquia (Welcome and Closing Seminar)

Bring all the key topics discussed in your EDHO program together through case studies and discussions. Using a management perspective, examine and develop solutions based on best industry practices you’ve learned.

Get Started

Take the first step towards a rewarding career in hospitality. Don’t wait—request more information or enroll now to begin your journey at The International School of Hospitality. Our admissions team is here to help you every step of the way.

Tourism & Hospitality Management Programmes

Developing future management talent for the Tourism & Hospitality industry. CTH Management Programmes offer an excellent alternative, or complement to, university study in hospitality and tourism.

Graduates of these programmes typically aspire to obtain management roles, whether at junior trainee level for those completing Level 3 Diploma or at senior level for those completing the Level 7 Executive Diploma.

Each programme is specifically geared to a particular learning outcome. For example, the Level 5 Advanced Diploma is an ideal pathway course for centres seeking to run a full university “top-up” final year, while the Level 6 Professional offers a complete integrated degree level learning package in itself.

Our Tourism & Hospitality Management Programmes offer an ideal framework at which learners and centres can select their own starting point, whether that is to start from the beginning or help grow their existing skill set.

Choose From:

Postsecondary level.

• Level 3 Diploma in Essentials of Hospitality and Tourism
• Level 3 Foundation Diploma in Hospitality and Tourism
• Level 3 Foundation Diploma in Hospitality Business

Undergraduate Level – First Year

• Level 4 Diploma in Hospitality Management
• Level 4 Diploma in Tourism Management

Undergraduate Level – Second Year

• Level 5 Advanced Diploma in Hospitality Management
• Level 5 Advanced Diploma in Tourism Management

Undergraduate Level – Third Year

• Level 6 Professional Diploma in Tourism and Hospitality Management

Postgraduate Level

• Level 7 Executive Diploma in International Hospitality and Tourism Management
• Centre Specific Qualifications

Find a course

Search the site, honours (higher) diploma on, hospitality management, your opportunity to study to gain skills and knowledge and achieve a successful career in the rewarding and varied areas of hospitality, hotels and tourism..

This Programme covers a wide and interesting variety of subjects, in a practical and helpful way, in hotel operations and management, tourism and travel.  As well as including teaching on advanced motivation, management and leadership and strategic matters, it offers the opportunity to cover a wide range of business subjects or to focus on the exciting field of event management  (or to study and cover both areas!)  The possession of an Honours Group Diploma demonstrates knowledge and ability and indicates that the holder has the competence, understanding and potential to become a successful senior manager, administrator or executive.

(1)  Anybody enrolling for this Programme before  31st December 2024  will also be enrolled FREE for a Course on Strategy, Quality & Contemporary Business Concerns;  the only requirement is that you provide your personal email address to the College on enrolment.

(2) During the “Covid-19” (Corona) virus pandemic and in lock-down periods, affected Members may be allowed to take Assignments (home-based course work) instead of or in addition to sitting Examinations to complete the Programme; details can be provided on request after enrolment onto the Programme.

• Summary of major topics
• What is included
• Related courses
• Study & Career development

Summary of Major Topics:

The Programme comprises of four key ‘courses’; there are three (3) compulsory/mandatory courses of study and one (1) option/elective, as follows:-

Compulsory/Mandatory

• Hotel Operations & Management
• Tourism & Travel Management
• Advanced Management & Administration Theory & Practice

PLUS one** of:

• Business Management & Administration
• Events Management

**both elective Subjects may be studied if preferred - ask the College for details.

Summarised details of each course comprising the Honours Diploma:

HOTEL OPERATIONS & MANAGEMENT

• Hotels: their functions and types, ratings and categories.
• Hotel locations, sizes and standards; facilities provided by hotels.
• Types and categories of hotel guests and their motivations for travel and visiting hotels.
• Planning the provision of hotel services; the organisation and management structures of hotels.
• Hotel products: accommodation, food and beverages; tangible and intangible features, various services.
• Marketing hotels and methods of selling hotel products; brochures, the internet, websites.
• Recruitment and staffing in the hotel industry, responsibilities and requirements.
• Hotel front offices: duties of receptionists, reservations, check-in, check-out, guest relations.
• Guest billing, cashiering, complaints and dealing with them; product knowledge, staff attributes.
• Uniform staff and their duties.
• Hotel bedrooms, furniture, fixtures, decor, en suite facilities, occupancy, features.
• The duties of the housekeeping department, staff training, motivation, room inspections, servicing, linen, security.
• Hotel catering: purchasing, storing and issuing foodstuffs, security and protections.
• Food preparation, hygiene issues and concerns, food outlets, catering; kitchens.
• Hotel restaurants, their ambience, layout, types of menus, types of service, restaurant staff.
• Hotel beverages, sales in bars, restaurants, room service, minibars, additional guest services.
• Financial accounts and statements, hotel computer systems.
• Running a hotel as a successful business; ownership, profitability, starting a hotel.

TOURISM & TRAVEL MANAGEMENT

• Defining tourism; the reasons for tourism and motivations for travel.
• Types of visitors and travellers, types of tour organisations.
• The tourism industry: its structure, components and organisation.
• Tourism products and services; carriers, amenity and attraction providers, accommodation establishments.
• Tourism wholesalers and retailers.
• Tourist destinations, attractions, amenities and facilities; accessibility to tourism destinations.
• The national and international importance of tourism.
• Economic and social consequences of tourism, employment opportunities, effects on culture, income received from tourism, the income multiplier, invisible exports, the balance of trade.
• Developing tourism; investment, sources of finance - financial and other factors.
• Government involvement in tourism development, and potential government actions: tax and customs duties policies.
• Measurement of tourism, tourism statistics, SWOT analysis and information provided.
• More on development - the tourism framework: people, markets, destinations, routes; the tourism and resorts life cycle; infrastructure and superstructure.
• Tourism and travel markets: leisure and activity holidays, types of tours, sightseeing, cruising and cultural tours business travel, VFR travel, cultural, educational, health travel - the increasing range.
• Tourism operators: mass market, specialist, domestic, others; economics of tour operations, supplements and surcharges. 
• Transport, carriers: air, rail, road, sea, inland.
• Accommodation and catering; the range, types and standards of accommodation.
• Rating and categories of hotels and other accommodation units.
• Consumer demands and changes in tastes, seasonality, pricing strategies and other issues.
• State promotion of tourism, national, regional and local tourist organizations.
• The roles of tour operators/travel agents and tourist information offices.
• Public and private tourism marketing; communications, the promotional mix, market research, sales planning and forecasting.
• Advertising and sales promotions campaigns, special offers and merchandising, displays.
• Tour brochures: types, sizes, importance, design and layout.
• Websites: internet marketing, comparison websites, in-line bookings and payments; social media and viral marketing, marketing opportunities on-line.
• A tourism and travel promotional campaign, from planning and review, through to strategy, marketing, advertising, literature, information, website and other promotions, media relations.

ADVANCED MANAGEMENT & ADMINISTRATION THEORY & PRACTICE

• The evolution of management theory, principles of management.
• The classical and early theorists; Fayol, Weber, Taylor, Mayo, scientific management, authority, discipline, modern developments.
• Organisational theory: objectives, categories, ownership, environmental factors and interaction.
• Open and closed systems theory.
• Coordination, cooperation, structure, control.
• Communication and communication theories and channels.
• Organisational structures, planning, growth and development, organisation charts.
• Systems and systems diagrams. 
• Duties and responsibilities of executives, delegation, responsibility.
• Mission, vision, values, MBWA.
• Motivational theory: human relations, social psychology; self-realisation, motivation-hygiene, expectancy theory. 
• The theories of Argyis, Maslow, McGregor, Likert, Herzberg, Vroom, Handy; intrinsic and extrinsic factors.
• Leadership theory: traits, style, contingency; theorists. 
• Building and developing workgroups, group behaviour, norms, cohesiveness.
• Managing change, creating and managing culture.
• Moss Kanter, learning organisations and entrepreneurship.
• Strategic management; the theories of Fayol, Chandler, Andrews, Ansoff, BCG, Porter, SWOT.
• Environmental and competitive barriers to entry, industrial competitiveness.
• Corporate objectives, policies, business ethics, social responsibilities.

PLUS Either:

BUSINESS MANAGEMENT & ADMINISTRATION

• Capital and the financing of businesses, sources of capital, share issues.
• Working capital, cash and funds flow; revenue, income, expenditure, overheads.
• Business units: sole-proprietors, partnership firms, limited liability companies.
• Board of Directors, formation, responsibilities and duties.
• Business organisation; structure, reporting, spans of control.
• Business environment, trading enterprises; factors in business location.
• Planning and forecasting in business, the business plan; starting or taking over a business.
• Budgeting and budgetary control, the master budget and sub-budgets.
• Management of personnel: recruiting, selecting, inducting, training, controlling, remunerating.
• Motivation, human resources; health and safety in the workplace, communication, job analysis.
• Principles of selling, sales and marketing management, market research, sales promotion.
• Prices and pricing policy.
• Office management, office organization, set-up, equipment, data and information.
• Production management, production methods, materials handling.
• Credit, credit control, credit limits and bad debts; discounts: trade, quantity, others.
• Stock and inventory control, stocktaking. Purchasing and resourcing, suppliers. 
• Financial accounting, books of account, interpretation, accounting ratios.

EVENTS MANAGEMENT

• The events industry; categories, sizes and scopes of events.
• Events as projects, adapting project management techniques to arranging events.
• Event stakeholders and event creation, event feasibility, special features or factors of each event, event themes.
• The event manager: duties and responsibilities, skills, abilities and expertise needed; interpersonal communication skills, decision making skills, time management.
• Event teams: make-up and personnel; managing diverse groups and short-term teams, creative teams.
• Planning events: event concepts and purposes; vision and mission statements; event action plans and business plans, event documentation.
• Event strategy, setting SMART goals, SWOT analysis, lead and development and preparation time.
• Factors concerning event dates; factors concerning venue choice.  
• Event budgets: forecasts and projections, developing the budget, budgetary control.  
• Sources of income: entry and entrance fees, sponsorship, merchandise sales, concessions; event expenditure items.  
• Event financial planning, accounting and control, event final accounts.
• Corporate sponsorship: what sponsorship involves, benefits for sponsors; identifying, targeting and approaching potential sponsors; sponsorship packages: components, pricing, costs.  
• Sponsorship proposals, documentation, agreements or contracts; on-going relations with sponsors.
• Event venues: factors in venue selection and suitability: location, dimensions, environment, facilities, dates, availability; non-traditional venues; site visits.
• Event venue rental/hire prices, terms and conditions, rental agreements, booking.  
• Food and beverages at events; organising supplies, services, equipment, furniture at event venues.
• Event programs and schedules: main, core, secondary, support and ancillary activities; the timing and sequencing of event activities; using Gantt charts, multiple and concurrent activities.
• Other scheduling factors: event ceremonies, contingency and emergency plans; the production of printed programmes.
• Legal issues and responsibilities, the meaning of copyright; features of legally binding contracts and agreements; performing rights; disability issues.
• Supplies of goods and services, quotations, purchase orders, licences and permits, sanctioning and permissions.  
• Insurance for events: insurance contracts, insurance cover, claims, the meaning of indemnity.
• Event logistics: assessing the resources needed, ensuring flows of resources, materials and people; access, egress (exit) to events; litter and waste management; transport and electricity hazards.  
• Safety, security and placement of equipment and services; sanitary facilities; information, safety and welfare signage and directions; site and venue maps.  
• Event health and safety: the duty of care; undertaking risk assessments, risk control, accident prevention; crowd control and specific hazards presented by crowds, queue management; using barriers and fencing.  
• Incident and emergency planning and procedures; evacuation routes; shows stops.  
• Marketing for events, creating public awareness; market research and strategy, the marketing mix, marketing tools: printed materials, media advertising, online adverts, websites, viral marketing.  
• Promoting events, promotional campaigns; post-event evaluation and reports, audience research.
• Starting and building an events business: reasons for starting up an events business; finding a niche, deciding which types of events to focus on, and the right business set-up.  
• Event business considerations: making a business plan, capital and finance, working from home or renting premises; finding and securing clients, social media and websites, referrals, goodwill; charges and fees, accounting, insurance.

WHAT IS INCLUDED IN THE FEE FOR THIS HONOURS GROUP DIPLOMA PROGRAMME

 Your CIC Fee includes:-

• Your enrolment/registration with Cambridge International College, and your own high-quality, professionally produced and illustrated comprehensive International CIC Core Study Publications for each of the four (4) ‘courses’ of study.
• CIC’s detailed, professional ‘Study & Training Guide’ with full instructions on how to study to achieve success and gain top results.  The Guide includes detailed advice on how to answer Tests and Examinations.
• Training Tests, Questions and Exercises (which can be used as ‘Past Papers/Questions’), and Recommended Answers for most of them.
• An Examination set for each of the 4 core courses; each Examination is sat under Invigilation/Supervision in your own area - full details, guidance and explanation of how your Examinations will be arranged and how Invigilation is conducted will be provided when you register.  Note, CIC arranges Examinations in over a hundred countries worldwide for thousands of Members every year; it is a flexible, straightforward process and will be arranged when YOU are ready to write your Examination.
• A prestigious Cambridge International College Diploma on successful completion of Study & Training and on passing the Examination for EACH of the 4 core courses, PLUS the International Honours Group Diploma when all 4 courses have been completed - this is a total of 4 awards - 4 individual Diplomas plus the Honours Diploma .
• Your personal page on CIC’s Member Services website with access to results, despatch details, advice and guidance, and more: www.cambridgeinternationalcollege.co.uk
• Regular information and news including: Newsletters with details of special offers and new Programs and much more; and Competition Forms; by email and post.
• Everything needed for your Study & Training success is included in the CIC Fee.

Additionally:

• Further Study and Training Advice, and Assistance is available before, during and after CIC Study & Training; Members may ask CIC’s team of experienced Consultants for advice on further study and Programmes to improve career prospects and advancement.
• CIC’s experienced and helpful staff can assist with numerous special requests, such as reference/recommendation letters and transcripts, and more, by post and email.
• Hotel Operations & Management Diploma 12 months (flexible)
• Hospitality & Events Administration EBA: Executive Business Administration 3 years (flexible)
• Management & Administration Diploma 12 months (flexible)

This Honours Diploma Programme provides a wide range of opportunities in the hospitality, hotels and travel industries.  Furthermore, by providing a wide range of financial, marketing, managerial, HR and leadership training, all aspects of hospitality are opened up; and the skills are provided for advancement to managerial roles in hospitality and wider public and commercial careers as well.

The Programme also provides access to higher studies in administration, personnel/human resource and management; higher study includes CIC’s Baccalaureate and Executive Business Administration programmes, graduate degree level and other studies with CIC and other institutions worldwide.

There is a wide range of options for further study - see the "Related Courses" section for suggestions - which include other  Honours Diplomas ,  ABA & Baccalaureate Programmes , and the  'Double Award' EBA & BBA Bachelor degree Programme .  You are welcome to ask the College for advice, and of course you can see details of these Programmes on this website.

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Us dollars:, duration & assessments.

The standard Study Period is 21 to 24 months, but this is flexible; the course can be completed in a shorter period, or longer if required.

To gain your Honours Diploma you need to sit and pass a written Examination/Assessment on each of the 4 Subjects in your Honours Diploma ‘group’.  Full and clear details about this are provided to you, including in your personal Study & Training Guide, after you have enrolled.  The clear information explains when, where and how your Examination/Assessment will be arranged - it is a simple and straightforward process, which hundreds of thousands of other Members have successfully gone through.  If you study well and follow the advice in the CIC Study & Training Guide, then you should be able to achieve your prestigious Honours Diploma in good time!

**An Assignment Option is available instead of an Exam for the ‘Covid-19’ (Corona) virus period.

(See the “WHAT IS INCLUDED” section for this Course, and/or the “FAQs - Frequently Asked Questions” section of this website, if you would like more information.)

Four (4) Diplomas AND the Honours Diploma, certifying you have demonstrated high levels of knowledge and work expertise in management and hospitality fields.

An exclusive scholarship for future hospitality leaders

Les Roches has joined forces with Hotel & Tourism Associations Partners to provide educational scholarship opportunities to hospitality industry professionals. This initiative aims to support the recovery of the region’s tourism industry through knowledge development and upskilling. As such, we are offering selective, merit-based scholarship grants for our Executive Professional Postgraduate Diploma (PGD)/Professional Development Diploma (PDD) in International Hotel Management. Our 6-month Executive PGD/PDD is fully remote and flexible, designed to be studied alongside your current job commitments so you can accelerate your career without interrupting it. This program corresponds to the first 4 modules of our 6 modules Executive Masters in International Hotel Management. Successful applicants will be offered scholarships ranging from USD $12,600 to $18,000 (note these are approximate figures and will vary according to prevailing exchange rates). Candidates with strong academic performance will have the opportunity to progress to the Executive Master’s in International Hotel Management, with additional scholarship from Les Roches.

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BBA in Global Hospitality Management

Scholarship and Admission requirements

About the executive postgraduate / professional development diploma in hotel management, about les roches.

Master’s in International Hotel Management

Postgraduate Diploma in International Hospitality Management

Master’s in marketing and management for luxury tourism, executive master’s in international hotel management, postgraduate diploma in leadership and talent management, postgraduate diploma in marketing management in luxury tourism, postgraduate diploma in golf management, postgraduate diploma in cruise line management, experience the les roches way of life.

Lead the Hospitality industry

*qs world university rankings by subject 2021 - hospitality and leisure management, institution worldwide for hospitality & leisure management, institution worldwide for employer reputation, our industry relations are your career connections.

Hear what our students and alumni have to say

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Antigua and barbuda, rehana dorsett, noshane king, united states, neche accreditation.

One of only three Swiss institutions to boast NECHE accreditation, Les Roches will give you the skills, confidence and industry experience to become a leader in hospitality

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Diploma Programme in Tourism Management

Accredited by the Confederation of Tourism and Hospitality (CTH)

The  Diploma programme in Tourism Management offered at ESE Florence and ESE Rome, is a formally recognised qualification designed for people who aim to develop a career in the tourism sector at a managerial level.

Thanks to ESE’s academic excellence and unique philosophy focused on bringing out each student’s talents, the study programme provides an effective academic progression towards the development of an  individual’s personal and professional dream in the world of tourism .

The Diploma in Tourism Management has a duration of six months with an optional three month internship following the course. Upon successfully finishing the course and obtaining the diploma, candidates will hold a formally recognised qualification  focused on the supervisory aspects of the tourism industry and will be well equipped to become an efficient supervisor in a high performing management team, placing themselves in an excellent position for career progression and promotion.

See also: Advanced Diploma in Tourism Management

KEY FEATURES OF THE CTH DIPLOMA PROGRAMME:

• academic excellence provided by ESE centres in Florence and Rome, Italy
• study in English in an international context – ESE’s student body represents over 70 different nationalities
• internationally recognised diploma accredited by CTH
• compact class size which enable faculty to focus on each individual student, assisting them in discovering their special skills & strenghts
• possibility to attend additional workshops, guest lectures, company visits or Italian class
• exposure to valuable industry contacts and potential employers
• additional internship placements available

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More details

Course programme.

This qualification is designed for people who wish to deepen their knowledge in the tourism sector and  obtain a recognised management qualification  in the field of business and tourism. The course provides the theoretical and practical skills needed to advance in management roles and education. In order to obtain the Diploma in Tourism Management, participants must successfully complete the following  7 modules , providing  120 credits  in total at Level 4:

CORE MODULES

Finance in Tourism & Hospitality – An essential understanding of income generation, cost control, budgeting and the interpretation of financial information.

Customer Service Management in Tourism & Hospitality – Customer expectations, service standards, performance, communication, complaint resolution and quality systems.

Global Tourism and Hospitality – An exploration of the size and scope of the industry, the issues and influences affecting it and its position in relation to the world market

  SPECIALIST MODULES

Travel & Tourism Operations – Tourism, special interest tourism, tour operators, outdoor pursuits, the distribution chain, market segmentation and change, travel agencies, services and tickets, currency, visas, programme planning and tour guiding.

Travel & Tourism Supervision – Evaluation of operational effectiveness, supervision of operations & management of performance.

  Travel Geography – Countries, regions, characteristics, tourist patterns, impact, destination types, development, climate, culture, infrastructure, risks and attractions.

  Destination Analysis – Primary & secondary data, destination audit, strengths & weaknesses, visitor analysis, resort lifecycle, governmental issues and accessibility.

Moreover, students can attend additional  workshops, guest lectures and company visits  that ESE organises throughout the academic year, and possibly take Italian language class to prepare for possible job opportunities in Italy or the  additional optional internship placement (3-6 months).

Assessment of students’ work will be carried out by a range of methods including assignments, essay examination and work assessments.

Language of Instruction: English

Start dates: September, January, April

Locations: ESE Florence and ESE Rome

ESE's Internship Programme (Optional)

We believe that anyone can realize their dreams and have the ability to do what they really love. ESE students are offered a concrete opportunity to proactively move towards their professional goals and target their objectives, while developing a range of marketable skills and competencies. Internships will furthermore allow students to:

• apply course knowledge in practical situations within the work environment
• bridge the gap between study and the labour market
• develop inner qualities and gain a practical understanding of the concept of individual responsibility, according to which external events are projections of one’s own inner state
• test individual career plans by obtaining experience in a chosen field, and thus helping one to better understand what it is that they really love to do
• develop a professional network and assess internship providers for future employment opportunities

Working in collaboration with more than fifteen hundred leading international companies, including some of  FORTUNE’S 100 Best Companies to Work For , the European School of Economics offers one of the most competitive internship programmes available today. The Internship Department plays a crucial role in assisting students to identify their objectives and learn how to exert their full potential. It provides personalized and challenging internship placements worldwide.

ESE’S INTERNSHIP PORTFOLIO IN HOSPITALITY & TOURISM

ARMANI HOTEL

ASA TOURS LTD (EVENTS)

ASTORIA BOSCOLO HOTELS

BAGLIONI HOTEL

BEST WESTERN

BOTTACCIO RELAIS CHATEAUX

BRITISH TOURS

BROWN’S HOTEL

BULGARI HOTELS

CAPRI PALACE HOTEL

CARDINI GROUP

CHATEAUX HOTELS

FOUR SEASON

FOUR SEASONS HOTEL LTD

GOLDEN TOWER

GRAND HOTEL PLAZA

HILTON MADRID

HOLIDAY INN

HOLIDAY INN NAPLES

HOTEL BAGLIONI REGINA

HOTEL DE RUSSIE

HOTEL LES TRAIS RAIS – BASEL

HOTEL MELIA

HOTEL SAINT GEORGE DI ROMA

HOTEL SINA BERNINI BRISTOL

HOTEL UNICO

IL BORRO TOSCANA

INTEROPA (TRAVEL AND TOURISM AND EVENTS)

LAGUNA PALACE HOTEL

LE MERIDIEN

LONDON HILTON – PARK LANE

LONDON MARRIOTT, GROSVENOR SQUARE

LUNGARNO COLLECTION HOTEL

MAGNA PARS SUITES

MANDARIN ORIENTAL

MARRIOTT HOTELS

MB PRIVATE CLIENTS (CORPORATE TRAVEL)

MERIDIEN HOTEL – PICCADILLY

MSC CRUISETECH

NH COLLECTION PALAZZO CINQUECENTO

NH COLLECTION VITTORIO VENETO

PALAZZO PARIGI

PLANET HOTELS AND RESORTS

PLANETARIA HOTELS

RELAIS AND CHATEAUX GROUP

RELAIS AND CHATEAUX HERITAGE HOTEL

ROOMMATE HOTELS

SAN FILIPPO REAL S.R.L.

STARWOOD HOTELS AND RESORTS

THE DORCHESTER

THE KENSINGTON CLOSE HOTEL

THE ORIENTAL CLUB

THE RITZ – PICCADILLY

THE SAVOY HOTEL

THE TRAVELLERS CLUB

THE WESTBURY

THE WESTIN DRAGONARA RESORT

VILLA PADIERNA PALACE

VILLA SAN FILIPPO GLT

VINCCI SELECCION ESTRELLA DEL MAR

WESTIN EXCELSIOR

Entry Requirements and Application

ESE encourages people who meet the following entry requirements, to apply for the Diploma programme:

• having completed   secondary education   (UK  level 3 or equivalent) , min. age 17.
• students without English as a first language must present an  IELTS certificate 5.5 or other evidence of competence in English at this level.
• completed Online Application Form including personal and academic documents, a convincing personal statement (motivation) and recommendation letter(s).

Programme Fees

Florence and  Rome Campuses Diploma in Tourism Management

Registration Fee : € 600,00 Tuition: € 12.000,00 Internship (optional): € 1.000,00

Scholarships

The scholarship awarded by ESE is a partial deduction from the tuition fee where each student profile is considered individually, based on both the academic merit and need of the applicant. It is therefore important that scholarship applications provide a complete profile of the student’s personal, professional and/or academic merits.

To apply for the ESE Scholarship students must complete the scholarship application form and send it together with the application form and personal documents, including a financial statement.

For more information about the scholarship, please contact the ESE centre of interest.

Accreditation & Qualifications

The  CTH Level 4 Diploma in Tourism Management  is a management qualification on the UK’s Regulated Qualification Framework and adheres to the Ofqual  recognised Awarding Organisation established in 1982 specialising in gold standard qualifications for the hospitality, culinary, travel and tourism sectors.

The qualification assures recognition of learning and stature within the international hospitality industry and is accepted by employers worldwide.

The programme is aimed at forming supervisors or managers in the tourism business, but it also provides for progression to other qualifications at level 5 (CTH).

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