Postgraduate Diploma in Hotel Operations and Sustainability
Online 800-hour Postgraduate Diploma in Hotel Operations and Sustainability. 8 modules covering Regulation (EC) No 852/2004 (hygiene of foodstuffs), MARPOL Annex V (garbage from ships) and Oracle OPERA PMS. Dedicated tutor and enrolment open.
Take the controls.
Run a real engineering trade-off from this field. Move the sliders, watch the model react in real time and beat the challenge.
What you will be able to do
Organise hospitality services on board according to vessel type and passenger profile.
Manage food and beverage procurement using hygiene and cost criteria.
Plan cleaning, laundry and maintenance of interior spaces.
Apply MARPOL requirements to the management of garbage and hotel wastewater.
Identify measures to reduce energy consumption and emissions in the hotel area.
Implement safety, security and health procedures for crew and guests.
Design a sustainable hotel operations plan with quality indicators.
Who it's for
- Hotel manager on board wishing to specialise in Hotel Operations and Sustainability.
- Purser on passenger vessels wishing to specialise in Hotel Operations and Sustainability.
- Yacht interior chief wishing to specialise in Hotel Operations and Sustainability.
- Sustainability officer on board wishing to specialise in Hotel Operations and Sustainability.
- Food and beverage manager wishing to specialise in Hotel Operations and Sustainability.
- Hotel quality auditor wishing to specialise in Hotel Operations and Sustainability.
- Engineering or science graduates seeking to enter cruise ships.
What you'll work with
- Regulation (EC) No 852/2004 (hygiene of foodstuffs)
- MARPOL Annex V (garbage from ships)
- MLC 2006 Convention (living and working conditions on board)
- MARPOL Annex IV (sewage)
- ISO 22000 (food safety)
- ISO 14001 (environmental management)
- Regulation (EU) No 1169/2011 (food information and allergens)
8 modules · 800 h
1.1Interior department on superyachts1.2Service organisation chart and roles1.3Luxury service standards1.4Guest management and preferences1.5MLC 2006 labour regulations1.6Interior crew certifications1.7Coordination with captain and chef1.8Interior department budgets1.9Suppliers and procurement1.10Practical exercise: service plan for a one-week charter
2.1Provisioning in different ports2.2Food safety and HACCP on board2.3Refrigerated and frozen storage2.4Wine cellar and beverage management2.5Menus and special diets2.6Allergens and traceability2.7Reducing food waste2.8Drinking water and its control2.9Health inspections and hygiene certificates2.10Workshop: HACCP plan for a yacht galley
3.1Care of fine materials3.2Eco-friendly cleaning products3.3Laundry and textiles3.4Daily cleaning routines3.5Interior maintenance3.6Pest control3.7Interior inventory management3.8Chemical safety for cleaning staff3.9Quality indicators3.10Case study: protocol for caring for wood and stone
4.1MARPOL Annexes IV, V and VI4.2Garbage management plan4.3Single-use plastics and alternatives4.4Wastewater treatment4.5Emission reduction from hotel services4.6Water consumption and production on board4.7Low-impact chemicals4.8Carbon footprint of operations4.9YETI Index from Water Revolution Foundation4.10Practical exercise: environmental audit of the interior department
5.1Air-conditioning and hot water consumption5.2Efficient lighting in guest areas5.3Management at anchor and quiet mode5.4Batteries and zero-emission mode5.5Heat recovery5.6Smart load management5.7Consumption metering by zone5.8Consumption reduction plans5.9Communication with guests5.10Laboratory: hotel energy balance at anchor
6.1Guest safety6.2Emergencies and drills6.3Security and the ISPS Code6.4First aid and telemedicine6.5Occupational risks for interior staff6.6Fatigue management6.7Harassment prevention6.8Privacy and confidentiality6.9Insurance and liability6.10Case study: managing a medical emergency
7.1Designing the on-board experience7.2Service personalisation7.3Post-charter satisfaction measurement7.4Discreet complaint handling7.5Continuing training in luxury service7.6Leading the interior team7.7Service culture and internal standards7.8Benchmarking against luxury hotels7.9Continuous improvement based on guest feedback7.10Case study: improvement plan after a charter
8.1Operational diagnosis of the yacht8.2Department organisation8.3Food and beverage plan8.4Sustainability plan8.5Energy efficiency plan8.6Safety plan8.7Quality plan8.8Annual department budget8.9Report and presentation8.10Final review with the tutor
How you'll learn
100% online training on the SEIUM campus, with downloadable material, recorded classes and a dedicated technical tutor. There are no fixed timetables: students progress at their own pace within the intake, which makes it possible to combine study with work.
Each module combines theory, guided reading of the original standard and applied exercises. The working software is Oracle OPERA PMS, IDEA Yacht, Power BI, advanced Excel, in free, academic or trial versions. Practice is based on real procedures for HACCP-based food hygiene auditing, inventory and characterisation of on-board waste, and assessment of guest satisfaction. Assessment is continuous per module plus the final integrating project.
Build it end to end
Your final project follows the real engineering workflow, step by step, reviewed by your tutor.
Organise hospitality services on board according to vessel type and passenger profile.
Manage food and beverage procurement using hygiene and cost criteria.
Plan cleaning, laundry and maintenance of interior spaces.
Apply MARPOL requirements to the management of garbage and hotel wastewater.
Identify measures to reduce energy consumption and emissions in the hotel area.
Where this takes you
Requirements
- Prior technical training or professional experience in the sector. No university degree is required.
- Internet connection and a computer capable of running the programme's software.
- Sufficient level of Spanish to follow technical regulatory texts.
Ready to start?
Send your application today. Our admissions team replies within 72 hours with your study plan and funding options.
Frequently asked questions
The programme comprises 800 hours in total, spread over 6 to 8 months. That is an average of 10 to 15 hours per week, compatible with a full-time job.
The programme uses Oracle OPERA PMS, IDEA Yacht, Power BI and advanced Excel. Free, academic or trial versions are used, and the tutor indicates the free alternative where one exists.
A diploma issued by SEIUM Institute upon passing the continuous assessment and the integrating project. It is in-house training, not an official Ministry qualification.
Yes. Modules passed in a course or postgraduate diploma in the same area are recognised in the advanced programme. Check the recognition policy when you enrol.
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