Diploma Hospitality Course

COURSE OUTLINE

International Diploma in Hospitality Management aims to provide students with a broad understanding of the operational aspects of the international hospitality industry and a knowledge of the underlying principles involved.
The course combines practical career-based elements with several essential underpinning management disciplines that will be invaluable as the individual’s career progresses. The course is therefore an ideal preparation for immediate employment in the sector.
Alternatively, students may use it as a pathway to advanced study, typically progressing Advanced Diploma in Hospitality & Tourism Management. Since the Diploma is designed to be broadly equivalent to that of the first year of a bachelor’s degree, students may use the qualification to apply for credit entry to a number of bachelor degree programmes at selected universities worldwide.

MODE OF DELIVERY

The Diploma programme consists of a total of 8 modules and may be completed after 8 months of lessons and an additional 6 months of industrial attachment/integrated project. 
The programme will be delivered through different modes such as face-to-face, blended and e-learning with a total contact of 416 learning hours for all modules in the programme. The programme is scheduled weekly for 5 days and for a maximum of 6 hours per day.

ASSESMENT METHOD

Written Exams, Practical assessments/presentations and Projects.

STRUCTURE AND CONTENT

 

S.NoModuleDescription
1.Academic and Business EnglishCommunication is a key skill essential for the management of teams and for establishing good relationships with guests, an important aspect of the international hospitality industry. This module enables students to enhance their written and spoken English and acquire the skills necessary for effective communication in the English language in various settings.
2.Food and Beverage Cost ControlThis module is specific to the F&B operations and control systems within 5-star hotels and resorts. This module allows students to understand the importance of internal food and beverage control and acquire the knowledge to manage the financial aspects of controlling the entire process of acquisition, storage, processing and accounting for food and beverage inventories. These are common and important functions in a quality restaurant of a 5-star hotel or resort.
3.Gastronomy Food Service

This module enables learners to learn basic concepts of food service skills, knowledge and responsibilities required in food service. The practical knowledge and skills acquired in this module will prepare students for roles in food service outlets.

Students will learn about the factors involved in the meal experience. They will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in various operations.

In this module, students will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs.

Upon completion, students will demonstrate a professional approach towards practical customer care and demonstrate good food service skills. Throughout the module, students will have the opportunity to develop the skills appropriate to a range of different outlets settings, such as restaurants – fine dining, brasserie, café, room service, pool, spas and banqueting.

Students will better appreciate and understand the factors essential to customer satisfaction and the consequences of these needs not being fully met.

 

4.Introduction to Research Methods

This module will allow students to apply their theoretical knowledge of the research process as part of their professional development. Students will choose a research area that interests them and conduct their secondary research to produce an independent literature review.

This module will enable students to acquire research skills for progressive development towards the Advance Research Methods module.

 

5.IT in Hospitality and TourismThis module introduces the students to the basics of information technology. Students will be introduced to the school’s computer network. Students will understand the possibilities and be prepared to use some important applications unique to the hospitality industry, for example, HOTS or Opera. Students will acquire more profound knowledge about mobile and tablet applications in the hospitality industry and unveil the strong connection between technology and hospitality.
6.Marketing for Tourism and HospitalityThis module allows students to explore the marketing principles of understanding the customer, ensuring that products and services meet customer needs and how marketing can influence customer behaviour. Students will have the chance to research the marketing strategies of various hospitality operations. They will investigate the basic principles of marketing by understanding marketing objectives, marketing mix, market segmentation and marketing communications. Students will also identify the constraints that affect marketing for hospitality organisations.
7.Rooms Division Operations

This module will enable students to develop skills in front office operations, including advance (future) reservations, guest registration and guest accounting procedures.

This module will be a platform for students to build up skills and habits that promote best practices in managing housekeeping operations. Students will have opportunities to work within accommodation areas to demonstrate cleaning and servicing skills using appropriate cleaning agents, equipment, resources and methods.

This module will allow students to acquire skills to work effectively in the Front Office department of a 5-star hotel or resort and support the knowledge required for the Front Office Management course in Advanced Diploma in International Hotel and Tourism Management.

 

8.Wine and Beverage StudiesThe aim of this module is to enable learners to gain knowledge and understanding of different types of alcoholic and non-alcoholic beverages, their storage, production and support equipment. Learners will also gain knowledge of the main types of cocktails and the ways in which they are mixed and garnished in a bar type setting.
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.