Advanced Diploma Hospitality Management


This Advanced Diploma is a foundation study for students who seek to advance to the Bachelor’s Degree Level. Students must successfully complete all modules as prescribed in order to be awarded the Advanced Diploma.
The main objective of this course is to provide students with a broad and in-depth understanding of hospitality management in the supervisory or managerial aspects. This course develops students as professionals and self-reflecting individuals that are able to meet the demands of employers in the global hospitality and tourism industry.


FULL TIME: 9 months
Students have theory lessons for a period of 9 months at BMC on Monday to Friday.
PART TIME: 12 months
Students have theory lessons for a period of 12 months at BMC on weekday nights.
6-months Industry Attachment (IA)
Industry Attachment (IA) is provided to the students who successfully completed the 7 core modules of the course. Students can secure IA in or outside Singapore. BMC International College will assist in the IA application by linking them to the industry partners of the College. Students who do not wish to do the Industry Attachment (IA) or are unable to secure, will have to successfully complete a Research Project.
The application for training work permit is subject to approval by the Ministry of Manpower in Singapore.


Written Exams, practical assessment / presentation and Projects / reports.


1.Advanced Research Methods

This module allows students the opportunity to apply their theoretical knowledge of the research process and produce an independent research proposal as part of their professional development. Students will choose a research area that interests them and conduct their secondary research to formulate their research proposal; students will also have the opportunity to design a primary research methodology appropriate to their topic.

This module will enable students to acquire research skills for progressive development towards attaining the BSc (Honours) International Hospitality Management.

2.Destination and Tourism ManagementDestination Management is a core component of the tourism industry. It requires a broad knowledge of a particular area, including its unique strengths and weaknesses and ways to promote it as a destination to an increasingly discerning tourist audience. This module will cover tourism destinations and management efforts in a manner that recognises and responds to the motivations of potential visitors, the characteristics of travel industry partners, and the needs and concerns of destination stakeholders. To remain successful, destinations need to maintain and develop their practices through an approach that embraces a range of tactical devices. Students will understand the Tourism Area Life Cycle (TALC) which can be pivotal in identifying when a destination may be entering periods of financial uncertainty, which is essential for destination management. This module takes a holistic overview of the challenges that managers face present and the short and long-term future of destinations.
3.Finance for the Hospitality Industry

This module will allow students to acquire the knowledge to control and manage the main financial aspects of a hotel.

It is widely recognised within the hospitality industry that finance and accounting are paramount to the overall success of any hospitality business. As hotels and resorts continue to be developed rapidly across the world, a property manager needs more knowledge than ever before, especially in finance, where the bottom-line focus is the prime responsibility of senior management.

Students will be introduced to managerial accounting and aspects of accounting that concern hospitality managers the most. These aspects include internal financial statements, budgeting, internal controls and costs.

Food and Beverage Management

This module will allow students to have the theoretical knowledge and understanding of the elements required to become successful food and beverage manager within the hospitality industry.

Students will also have the opportunity to put their skills into practice within the F&B areas of the school. This enables them to develop supervisory skills and supervise within a team, which is an essential element of becoming a successful F&B manager.

5.Hotel and Resort ManagementThis module will enable students to describe the complexities involved in the design and development of a new resort and allow students to enhance their knowledge of the 5-star hotel and resort industry.
6.Managing Room Division

This module enables students to investigate the role of the rooms division within the management of a hospitality operation. This module examines the operational elements which comprise the front office, guest services and management of distribution channels, revenue management and the housekeeping department, and how these are deployed by management to maximise both occupancy and rooms revenue.

The student will acquire an appreciation of the role of the Rooms Division as the ‘nerve centre’ of customer activity with network communication links with other departments.


7.Operations Management

This module will allow students to understand the operations management within the hospitality industry, and its dynamic process, which requires operators and managers to think and react quickly to changing situations and requirements on a daily, sometimes hourly basis.

Students will also gain an understanding of how operators and managers work across broad industrial portfolios, including cross departments functionality, different working units and diverse working groups to achieve the unitary aims of the organisation.

As the challenges for the 21st-century hotel and tourism operators increase, particularly in financial terms, this module allows students to closely look at what it means to manage a sustainable operation and how all of the company assets can be used to their best potential.

8.Organisational Behaviour

This module enables students to understand human behaviour and attempt to predict and influence them. An understanding of human behaviour is needed to establish and maintain productive working relationships both within the organisation (supervisors, peers and subordinates) and outside the organisation (customers, unions, suppliers and competitors).

This module will facilitate the students’ knowledge through experiential learning of contemporary approaches to conflict resolution, communication, decision making, leadership, motivation, negotiation, power and politics within a team environment.

9.Industrial Attachment/Integrated Project

This module enables students to gain practical work experiences in the functional departments of the hospitality industry. Students will be deployed over 6 months in food and beverage establishments, hotel front office, accommodation, front office, travel and event agencies, tourist attractions and theme parks, and entertainment and recreation facilities.

Students may also opt to complete an integrated project in place of the industrial attachment. Students will have to formulate a research topic based on the hospitality curriculum and present it as a project. This will allow students the opportunity to research, engage in higher-level thinking and reflect on their learning.