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Diploma in International Hospitality Management

The Diploma in International Hospitality Management offers students practical knowledge in the hospitality, attractions and tourism industry, as well as to develop their work skills.

Students will gain foundation knowledge in areas such as Tourism Systems and the Environment, Financial Accounting 1, Principles of Management, Innovation and Entrepreneurship 1, Front Office Operations, and Dietary Hygiene and Practicum.

Upon completion of the Diploma programme, students will be able to progress to Advanced Diploma, Bachelor and Masters programmes.

Programme Objective
  • To equip graduates with the necessary knowledge and skills, so that they can be effective and immediate contributors to the industry.
  • To develop students with a functional understanding of the roles and responsibilities of key operational departments in the organisation.
  • To cultivate problem-solving skills, improve communication ability and work effectively as individuals as well in teams.
Delivery Method

The curriculum is taught over 4 terms of 12 weeks each. Modules are conducted in formal instructor-led classrooms sessions. Each term will cover 3 modules with 6 contact hours per module; Lecture is a 3-hour session and Tutorial is a 3-hour session per week.

Delivery Schedule
 2020 Quarter 1
6 Jan 2020 -  12 Apr 2020 
 2020 Quarter 2
13 Apr 2020 - 05 Jul 2020 
 2020 Quarter 3
06 Jul 2020 - 27 Sep 2020 
 2020 Quarter 4
28 Sep 2020 - 03 Jan 2021 
BM 1210 Financial Accounting 1 (EXAM) HT 1053 Dietary Hygiene and Practicum (EXAM) BM 1210 Financial Accounting 1 (EXAM) HT 1053 Dietary Hygiene and Practicum (EXAM)
HT 1032 Front Office Operations (EXAM) HT 1040 Principles of Management (EXAM) HT 1032 Front Office Operations (EXAM) HT 1040 Principles of Management (EXAM)
HT 1082 Tourism Systems and the Environment (EXAM) BM 1021 Innovation and Entrepreneurship 1 (EXAM) HT 1082 Tourism Systems and the Environment (EXAM) BM 1021 Innovation and Entrepreneurship 1 (EXAM)
 2021 Quarter 1
4 Jan 2021 -  11 Apr 2021 
 2021 Quarter 2
12 Apr 2021 - 04 Jul 2021 
 2021 Quarter 3
05 Jul 2021 - 26 Sep 2021 
 2021 Quarter 4
27 Sep 2021 - 02 Jan 2022 
BM 1210 Financial Accounting 1 (EXAM) HT 1053 Dietary Hygiene and Practicum (EXAM) BM 1210 Financial Accounting 1 (EXAM) HT 1053 Dietary Hygiene and Practicum (EXAM)
HT 1032 Front Office Operations (EXAM) HT 1040 Principles of Management (EXAM) HT 1032 Front Office Operations (EXAM) HT 1040 Principles of Management (EXAM)
HT 1082 Tourism Systems and the Environment (EXAM) BM 1021 Innovation and Entrepreneurship 1 (EXAM) HT 1082 Tourism Systems and the Environment (EXAM) BM 1021 Innovation and Entrepreneurship 1 (EXAM)
Progression Pathway
EASB Diploma in International Hospitality Management
Mode & Duration
Full-time: 6 mths
Part-time: 6 mths
Intakes
Jan / Apr / Jul / Sep

Registration

One Month Prior to Intake Dates
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 (90 credits)
  • 1. Financial Accounting I
    • This module covers key knowledge and understanding of accounting principles and concepts including the preparation of accounting entries for non-current assets; advanced bookkeeping; journals for correction of errors and year-end adjustments; trial balance and financial accounts. In addition, the module aims to develop learners’ ability to manage a selection of computerised accounting systems to provide management information. Software such as AutoCount will be taught. Students will be exposed to AP AR GL CB COA TB POS modules. Key areas such as setting up initial data, entering transactions, making end of period adjustments, amending chart of accounts, producing and analysing end period reports will be covered. This qualification is suitable for those working or intending to work in advanced accounting roles.
  • 2. Innovation & Entrepreneurship I
    • The objective of this module is to provide the understanding of the concepts of innovation and entrepreneurship and its macro-environment. The topics cover the arena of entrepreneurial goals and context; recognizing market opportunities; sourcing for factors of production and resources; developing sustainable venture; value creation; social entrepreneurship, innovation within the value chain of an organization; ownership and structure; innovators in action: managing rapid growth, managing a troubled organisation, and crafting a personal strategy.
  • 3. Principles of Management
    • This module introduces students to key challenges faced by managers in the new millennium. Learning includes the study of management concepts, management processes, and managerial roles in organization; classical, behavioural and contemporary viewpoints in management; organizational culture and social responsibility and ethics in management; planning and managerial decision making; organizing and organizational structure and design; leading, managing individuals and groups, motivation, leadership, employment relations and managerial control and control methods.
  • 4. Front Office Operations
    • This module provides students with the framework of the front office organisation and its operations. Its aim is to enable students to demonstrate the integration of staff and tasks related to front office operations. Topics include the classification of lodging choices, structure of the hotel organisation, front office responsibilities, reservation and check-in / check-out processes, process, hotel revenue cycle, security and lodging and room management technology.
  • 5. Dietary Hygiene and Practicum
    • This module provides a basic understanding of food and nutrition, health policies and educational programs that foster healthy eating habits and lifestyles. This module aims to provide an in-depth knowledge on foods, food groups, and dietary patterns. It will provide an understanding of the needs and changes in a sustainable diet and food system. Topics include the sustainability of diets which combines both nutrition and the environment including economic and socio-cultural dimensions. It also includes culinary hygiene and the pertaining practices related to food management, cooking etiquettes, food contamination, prevention of food poisoning and the minimization of disease transmission from animals to food to human; with the focus on specific food safety handling, storage, preparation, serving and consumption.
  • 6. Tourism Systems and the Environment
    • This module introduces students to the structure of tourism systems and the multiplicity of sectors and industries within those systems. Students are introduced to the integrated tourism model and systems, tourism suppliers, political, economic, socio-cultural and environmental issues within the context of ecologically sustainable developments and tourism policy and planning.
 

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