Pacific International Hotel Management School

Master of Hotel Management Level 9

The aim of the Master of Hotel Management programme is to enhance students' abilities to:

1. Manage job related activities at operational levels such as food and beverage, front office, housekeeping, materials management
2. Interact and deal effectively with employees, guests, peers and superiors
3. Undertake project development and conduct needs analyses and feasibility studies
4. Visualise long term goals for the property
5. Assist in new product and services development
6. Conceptualise multifarious problems and provide appropriate solutions
7. Develop and formulate strategic concepts in relation to all available resources and the company's objectives
8. Conceptualise the structure and nature of the hospitality industry in a national and international context
9. Display professional attitudes in developing and maintaining effective interpersonalskills
10. Develop quality standards in service delivery in the hospitality industry and designevaluation methodologies to maintain these standards
11. Develop policies and procedures to evaluate technical competencies in the majorareas of the hospitality industry
12. Manage computer based management and information systems for financialcontrol, budget and planning, materials management, marketing, sales and personnel
13. Promote and market the activities within a hospitality organisation
14. Apply analytical, problem solving and creative thinking skills to manage change andto further diagnose and appraise project design, review and management
15. Organise appropriate productivity evaluators which will produce pre-determinedprofit levels to the organisation, and
16. Promote moral and ethical guidelines relevant to management roles

The Master of Hotel Management programme will produce graduates who will be able to:

1. Formulate a research proposal, critically review the relevant literature, gather and analyse appropriate data, and present results and recommendations in a professional
manner in both written and oral forms
2. Reflect on the foundations of good management and leadership, and relate academic and operational learning to implement the requirements of a supervisory role
3. Apply key accounting performance indicators with an understanding of the outcomes of these components and what they mean to the hospitality manger
4. Critically evaluate the impact of hospitality and contemporary tourism marketing on a hospitality enterprise
5. Evaluate Human Resources Management practices and synthesise strategies to improve company employee relations and productivity
6. Communicate effectively with customers, suppliers, and co workers at various levels
7. Either evaluate all aspects of food and beverage management with the view to maximize guest satisfaction and financial returns, develop strategies and integrate food and beverage into the wider hotel operation or develop strategies both operationally and technically to optimize the utilization of Rooms Division resources, customer satisfaction and reduction of risk