Basic Information

Provides training in essential knowledge and skills in hotel operations, integrating a defined range of key technical and operational skills required for entry-level staff to provide front office, housekeeping and food and beverage services.  
On top of the three core modules： Front Office, Housekeeping and Food and Beverage, students must select one trade-specific module as an elective.
Extends knowledge and skills in other study areas relevant to hotel operations to widen exposure for articulation or employment opportunities.  
Emphasises on hands-on experience that will help shape students’ attitudes and professionalism in the hotel industry.
Students who have successfully passed the prescribed programmes / modules may choose to articulate to Diploma programmes offered by Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute; or start a career at the operative level of the hospitality industry.

Mode of Study Full-time

Duration of Study 2 Years

Offering Campus(es) / Venue(s)

Hotel and Tourism Institute (Kowloon Bay / Pokfulam / Tin Shui Wai)¹

Professional Recognition

Students who study food preparation and catering programme are required to take the food hygiene and safety module. Students who have attained the specified score or above at the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.

QF Level

QF Level: 2
QR Registration No.: 15/002812/L2
Validity Period: 01/09/2015 - 31/08/2026

Remarks

Class and training venues include but not limited to International Culinary Institute, VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel, Training Café and Western Training Restaurant at Kowloon Bay.

Notes

Medium of Instruction: Chinese (Cantonese), supplemented with English.
Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
Students enrolling for this programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check, at students' own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG, skin and nail abnormalities.
For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
Students are required to have a medical check, purchase the designated programme reference books, wear the designated uniform and shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
Items listed in the curriculum are key modules only, more modules are included in the programme.
Upon completion of the food hygiene and safety module, students may sit for the “Level 2 Award in Food Safety and Hygiene” examination offered by the Royal Society for Public Health (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
Applicants should have a good sense of smell.
Subject to training requirements, students may be arranged to attend lessons or undergo practical training scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.

Entrance Requirements

Completion of Secondary 3; OR
Equivalent

Articulation / Employment

Articulation

Students who have successfully passed the prescribed programmes / modules may choose to articulate to Diploma programmes offered by Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute; or start a career at the operative level of the hospitality industry.

Career Prospects

Upon graduation, job placement assistance will be provided to facilitate graduates to join the hotel, catering and tourism industries, such as Front Desk Agent, Concierge Clerk, Room Attendant, Food & Beverage Hostess / Server, Commis, Spa Concierge or Events Coordinator. By accumulating relevant experience in the industry, graduates can further progress to senior positions.

Curriculum

Introduction to hospitality industry
Telephone and reservations services
Concierge and front desk services
Housekeeping service and operation
Food Hygiene for Hygiene Supervisors
Food and beverage services and restaurant operations
Food and beverage cost control
Vocational English and Putonghua
Integrated Learning Experience (Hotel Operations)

Fundamentals of Western appetizer, main dishes and pastry production
Hotel spa concierge and sales
Group tour and travel agency service
Catering event coordination and operations

Tuition Fees

Please contact HTI for enquiry.

Other Programmes

Diploma in Catering with Event Management (QF Level 3)

Full-time S6 or above Diploma

Programme Code HT113201

Certificate in Hotel Operations (QF Level 2)

Basic Information

Professional Recognition

QF Level

Entrance Requirements

Articulation / Employment

Curriculum

Tuition Fees

Other Programmes

Diploma in Catering with Event Management (QF Level 3)

Diploma in Food and Beverage Operations (QF Level 3)

Diploma in Hotel Operations (QF Level 3)

Diploma in Tour Service and Travel Business Operations (QF Level 3)