The Diploma in Hospitality Operations is awarded to students who demonstrate fundamental knowledge and competency in the foundational elements of the hospitality industry. This Diploma allows students to learn how the hospitality industry, from hotels to food service to entertainment, function, and integrates core skills training in guest service, front desk and housekeeping operations, supervisory duties, and career professionalism.
- • Management training
- • Professional presence
- • Functional focus
- • Externship
Key Program Topics
Diploma students will learn about the different sectors in the hospitality industry, and will develop knowledge and skills required for departmental employment in hotels, resorts, and meeting and events organizations. Students will graduate with an overarching understanding of industry practices and trends, and will have functional skills in front office and housekeeping operations, conferences and events or wedding coordination.
Why should I take the Diploma in Hospitality Operations?
The Diploma in Hospitality Operations is for those looking to start their careers in the hospitality industry. This comprehensive program provides the necessary tools to choose the sector of hospitality to build a career in, general management training and the opportunity to concentrate on a specific focus from conferences and events, to hotel operations, to wedding coordination.
Comprised of four required courses, two electives, and a forty-five-hour externship, courses can be completed in the classroom at the Las Vegas campus, or online* within a period of 36 weeks, 3 semesters. For convenience, students can choose between in class and online programs.
Required Courses: (7 total including two electives)
HTD: Hospitality Today: An Introduction
Students will learn to distinguish between significant industry segments, including lodging, meetings and events, and gaming; they will determine how successful organizations in each segment function and identify the various departments that support them. Students will also learn the fundamentals of guest service, and theories and practice behind management, marketing, and human resources in the hospitality industry.
HMS: Hospitality Marketing and Sales
This course is designed to provide a beginner to intermediate level of knowledge in hospitality marketing and sales. The functional areas of coverage are broad, with discussion on price, product, promotion and price across rooms division, food & beverage, and conferences. With an emphasis on applicable skills, the course presents essential knowledge on distribution, revenue management, customer relationship management, market segmentation and trends.
HSV: Hospitality Supervision
Students will develop knowledge of themselves as supervisors and leaders before developing skills in critical areas such as communication, motivation and team building, staffing and scheduling, improving employee performance, conflict resolution and coaching, and orientation, and time management. Through assessment, students will practice these skills and graduate from the course with fundamental supervisory skills suitable for every department in the hospitality industry.
PPH: Professional Presence in Hospitality
Career success, in hospitality especially, has a lot to do with portraying a professional image. The presence that one holds oneself, determine first impressions of others. This course goes into detail of the essential skills for success including branding, speaking, selling skills, interviewing ability and more, to build confidence and professionalism.
EXT: Hospitality Externship
TISOH’s Hospitality Externship course affords students the opportunity to go behind the scenes in top hospitality properties in Las Vegas and around the world, according to their Diploma Concentration. During the course, students will shadow industry professionals, observe the inner workings of various hospitality properties (including hotels, resorts, event venues, and wedding chapels), and assess their own career paths through reflection and directed writing.
Students enrolled in Hospitality Externship will choose their elective concentration first, and participate in externship activities relevant to either primary or secondary elective courses; students are only required to enroll in an externship for one elective, regardless of category.
Primary Elective Choices: CMEP: Conference Management and Event Planning or WCD: Wedding Coordination and Design or HOC: Hotel Operations
Secondary Elective Choices: AOC: Art of Concierge or EDP: Event Design & Production or MEC: Meeting and Event Catering
This course is designed to provide comprehensive knowledge in hotel operations and hospitality services. The course provides participants with knowledge in front desk and housekeeping operations. The hotel industry is a global force in the world economy. Students will graduate with specific competencies as well as improved interpersonal skills. Students will earn additional certificates in front desk operations and housekeeping management from the American Hotel & Lodging Educational Institute.
The course in Conference Management and Event Planning is to help students to demonstrate a general competency in meeting and event coordination and management. Students will learn about both the event and meeting sides of the industry through lectures and discussions taught by industry and academic professionals. All instructors have master’s degrees, CMP, CSEP, CPCE or similar designations.
This course provides participants with a foundation of knowledge in wedding planning and the confidence to succeed in the industry. Students will gain competency in wedding management, and will be able to plan, design, coordinate and execute weddings of any scale and type. In addition, students will learn about the wedding industry and the role wedding planners play.
This course has been in operation for over 10 years and is one of the most comprehensive concierge training programs in the nation. Designed to provide thorough hands-on training in world-class concierge service skills, this course combines the theoretical of service with practical concierge skills. All instructors are Les Clefs d’Or (French for “Gold Keys”) professionals – the best in their field.
This course, designed by award winning event producers, is to provide students with competency in the design and production of special events. They will gain in-depth knowledge of best practices in producing leading edge events.
Food and beverage costs represent one of the biggest expenses in most event budgets, yet meeting and event planners often do not know enough about catering and food service to make informed choices in this area. This course covers food and beverage management techniques and tactics. Students will gain a working understanding of on-premise and off-premise catering management. Students will learn to deliver the maximum value to their meeting and event clients based on their available budget.