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Advanced Diploma in International Hospitality and Tourism Management

The Advanced Diploma in International Hospitality and Tourism Management offers students an appreciation of the mechanism of the hospitality and tourism industry; understanding of the management and organisation involved in the provision and consumption of the hospitality and tourism products and services. It is designed to prepare students for supervisory and management level responsibilities in the Hospitality and Tourism sector.

Programme Objective

To develop a graduate with the necessary skills, knowledge so that he / she can be immediately effective within the hospitality and tourism industry.

To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry.

To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organisations and as part of a team.

To develop analytical and evaluative skills.

To develop a graduate with the necessary skills, knowledge so that he / she can be immediately effective within the hospitality and tourism industry.

To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry.

To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organisations and as part of a team.

To develop analytical and evaluative skills.

Delivery Method

Generally the curriculums for all levels are taught over 6 terms of 18 months. Modules are conducted in formal instructor-led classroom sessions where students are introduced to the course discipline. Each term will cover 3 modules. Lectures are 3-hour sessions and Tutorial 3-hour sessions weekly.

Progression Pathway
* Advanced Diploma in International Hospitality and Tourism Management 
* Progression to Bachelor Degree is subject to articulation arrangement / mapping
Mode & Duration
Full-time: 6 months + 6 months internship
Part-time: 9 months
Intakes
January / April / July / October
Average Teacher-Student Ratio
1:30
Assessment
Each module is assessed by academic work comprising written assignments, case study reports, essays, examination as determined by the subject profile. The assessment criterion varies from module to module and level to level.
Modules
  • 1. Human Resource and Cross Culture Management
    • This module provides students with a framework for understanding employment relations and management of human resources in diverse organisations, such as in the Hospitality and Tourism industry. It aims to develop students’ abilities to adapt and manage an increasingly diverse and competitive business environment. Topics include job analysis and job design; planning, recruiting, selection and orientation; training and development; compensation, incentives and benefits; and evaluating employee performance.
  • 2. Convention Sales and Services
    • This module introduces student to fundamental concepts of convention sales and services and MICE related fields. Its aim is to develop student’s understanding and skills in formulating marketing strategies in conventional sales and services as a sub-segment of the industry. Topics include environment assessment and feasibility studies in developing a marketing plan, organising for convention sales, to the implementation.
  • 3. Housekeeping Management
    • This module enables students to examine concepts of housekeeping management in the hospitality industry. One of the principle goals of housekeeping is to serve the needs of guests by providing appropriate care for their accommodations and in other areas within the lodging property. Topics include the role of housekeeping, planning and organizing, managing inventories, safety and security, managing an on-premises laundry and guestroom cleaning.
  • 4. Food and Beverage Management
    • This module focuses on the analysis of the operations and determines the best course of action in food and beverage operations and management. It examines the ways to maximise service efficiency and productivity to satisfy demands of today's guests. Topics include organisation of food and beverage operations, marketing, nutrition, menu, standard product costs and pricing strategies, productions, service, sanitation and safety; facility design, layout and equipment.
  • 5. Research Methods
    • This course serves as an introduction to academic research, i.e. dissertations, thesis for the academic world. It aims to provide students with the knowledge and skills necessary to apply the scientific method and to design research projects in their chosen discipline. Students become familiar with a range of research tools and methodologies, gain an understanding of quantitative and qualitative approaches to important research related issues, and enhance their oral and written skills in relation to research. The assignments take students through the process of producing a research proposal which forms the basis for commencing a research program.
  • 6. Organizational Behaviour
    • This module provides students with the knowledge, concepts and tools to be more effective in dealing with peers, subordinates and business associates. It focuses on developing the student as an effective and successful manager. In this course, students learn the impact of individuals, groups and structure on the behaviour within an organization, for the sole purpose of applying such knowledge toward improving an organization's effectiveness.
  • 7. Industrial Attachment
    • This module gives students the opportunity to apply concepts and principles of Hospitality and Tourism Management they have learned throughout the course. Students will undertake an industrial attachment on hotels, resorts, airlines, and tourism as related to their respective discipline.
 

UPCOMING EVENTS

Balestier Campus

9 Ah Hood Road
Singapore 329975
Tel: (65) 6252 5500
Email: enquiries@easb.edu.sg

Operation Hours

Monday - Friday
9:00 am - 6:00 pm
Saturday
9:00 am - 1:00 pm
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