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Diploma in Hospitality and Tourism Management

The Diploma in 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.

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.

Delivery Method

Generally the curriculums for all levels are taught over 4 terms of 12 weeks each. Modules are conducted in formal instructor-led classroom sessions where students are introduced to the course discipline. Each term will cover 2-3 modules with 50 contact hours per module. Lectures are 3-hour sessions and Tutorial 3-hour sessions weekly.

Progression Pathway
BSc (Honours) Tourism and Hospitality Business Management (Top Up) SHU
BA (Hons) International Hospitality and Tourism Management QMU
Advanced Diploma in Hospitality and Tourism Management
EASB Diploma in Hospitality and Tourism Management
Mode & Duration
Full-time: 6 mths
Part-time: 6 mths
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 (90 credits)
  • 1. Food and Beverage Service Operations
    • This module introduces fundamental concepts of managing services in food and beverage operations and their applications. Its aim is to develop students' service management know-how, planning skills, and techniques in delivering high quality service in the food and beverage industry. Topics include service management, menu development, dining and beverage service styles, purchasing and receiving, service equipment, facility design, decor, food safety and maintenance.
  • 2. Principles of Management
    • This module covers the contemporary trends in management and organisations. In this subject, students are introduced to the key topics in management and organisations including managing in today's world, foundation of planning and decision making, basic organisation design, human resource management, managing change and innovation, communication and interpersonal skills, foundation of control, as well as technology and operation.
  • 3. Marketing in Hospitality and Tourism
    • This module develops an understanding of marketing issues. It enables students to make good decisions by balancing the organisation's objectives and resources against customer needs and opportunities in the industry. Topics include marketing for tourism and hospitality, service characteristics and market segmentation, market positioning, target marketing, and the 8Ps of marketing in the Hospitality and Tourism industry.
  • 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. 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.
  • 6. Accounting in Hospitality and Tourism
    • This module consists of financial accounting, management accounting and finance. Students learn the basic concepts of financial accounting and how to interpret and analyse financial statements in the financial accounting section. In the management accounting section, students learn managerial accounting and techniques that are popularly used by managers in decision-making. In the finance section, students learn capital investment project appraisal and working capital management. Special operating ratios, format of accounting and management control reports and unique management decision models as used in the hospitality industry will be taught.
 
Details
Last Updated: 02 June 2017

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Email: enquiries@easb.edu.sg

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