Diploma in International Hospitality Management

The Diploma in International Hospitality 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 International Hospitality Management

EASB Diploma in International Hospitality 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: 30 August 2017

Disciplines

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

Other

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International students
Full-Time
Tuition Fees	S$ 9,800
Examination Fees	S$ 1,400
Application and Enrolment	S$ 450
Administrative Fee	S$ 1,000
Study Material	S$ 600
TOTAL	S$ 13,250

Singaporean / PR
Full-Time		Part-Time
Tuition Fees	S$ 5,600	Tuition Fees	S$ 5,600
Examination Fees	S$ 800	Examination Fees	S$ 800
Application and Enrolment	S$ 150	Application and Enrolment	S$ 150
Administrative Fee	S$ 800	Administrative Fee	S$ 800
Study Material	S$ 600	Study Material	S$ 600
TOTAL	S$ 7,950	TOTAL	S$ 7,950

Medical Insurance		Waived
FPS Insurance or Escrow Bank Charge		Waived
Other miscelleneous fees may apply ( Please click here for more information)

Application and Enrolment Fee is non-refundable. All prices are subject to prevailing Goods & Services Tax (GST) of 7%. All prices are effective for intakes from August 2014. Start of class is subjected to minimum class size achieved.