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Bachelor of Arts (Honours) International Hospitality and Tourism Management (Top-up)

The Bachelor of Arts (Hons) in International Hospitality and Tourism Management (Top-up) is a rigorous degree programme that provides students with a sound theoretical and practical knowledge of all aspects of hospitality and tourism management.

Programme Objective

To develop graduates with the necessary skills and knowledge so that they can be effective contributors within the hospitality and tourism industry.

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

To develop problem-solving skills, improve the ability to of graduates to communicate and operate effectively as individuals within the hospitality and tourism organizations.

To develop analytical and evaluative skills.

Career

Graduates will have the necessary skills, knowledge and experience to seek management trainee, junior management or supervisory positions in establishments that provide food and beverage and/or accommodation within the tourism industry or in companies that offer food and accommodation as part of a tourist attraction.

Possible careers in this field are in:

  • Tour and Travel Manager
  • Sales Manager
  • Tourism Officer
  • Airline Station Manager
Progression Pathway
BA (Hons) International Hospitality and Tourism Management (Top-up)
Mode & Duration
Full-time: 12 mths
Part-time: 12 mths
Intakes
Feb / May / Jul / Oct
Average Teacher-Student Ratio
1:30
Modules
  • 1. Exploring Strategy
    • The module will explore contemporary thinking and literature in the field of strategic management, and will make use of examples and cases from a range of organisational and cultural contexts. The module aims to develop student understanding of the central role of strategic planning and decision making as the basis for creating added value for both the organisation and its customers. The module will focus upon strategy (and strategic thinking) as it applies to; purpose, direction, environment, choice, innovation, learning and change.
  • 2. New Enterprise Creation
    • This module will engage the student in various types of learning experiences. This is a practically designed module providing students with the opportunity to deploy techniques & methods required to successfully identifying possibilities for the development of a business idea. The lecture programme will be supported by case study & fieldwork exercises. Visiting Lecturers (currently managing their own enterprises) will share their knowledge & experiences with the cohort.
  • 3. Sustainable Management of Hospitality Enterprises
    • This module will consider the sustainability agenda from H&T perspectives and will look at the issues such as sustainable development at micro levels (within H&T organisations) and macro levels (environmental impacts of H&T organisations). There will also be weekly inputs that refer to challenges for managers across a range of hospitality enterprises. This will include (but not be exclusive to) hotels, resorts (and spas) cruise liners, airlines, restaurant/bars, event catering and winery/vineyard management. Within these arenas, issues such as management of change will be considered, immediacy of service requirements, large-scale staff management, cultural issues and challenges, food and beverages of the future including ramifications of healthy eating and non-alcoholic beverages consumption. Managing electronic media as promotion and marketing tools, future trends and fads, how to capitalise upon them. Consider Fast Food versus Slow Food implications for managers.
  • 4. International Destination Management
    • The module focuses on the Destination as the key conceptual component in the Tourism System and explores the core activities involved in the development, management and marketing of a range of destination types from both public and private sector perspectives. The public sector approach will principally focus on DMO and DMS whilst the private sector perspective will adopt a Resort Development perspective. Students will approach the module through a developing appreciation that information and communication technologies now permeate the fabric of destination management and marketing; the module will also offer the opportunity to reinforce sustainable business issues. Tourism destination competitiveness variables will be studied and put in the context of development stages.
  • 5. Contemporary Issues (Challenges) in Hospitality and Tourism
    • The aims of this module provide students with the opportunity to analyse and evaluate contemporary issues and challenges in global tourism and hospitality. To enable students to critically evaluate current thinking, practice and research in relation to a range of hospitality and tourism issues and challenges, such as: impact of the slow down of hospitality and tourism due to the recession; safety and security issues in hospitality and tourism; leadership; workforce demographics; social media and new media; impact of natural disasters on hospitality and tourism.
  • 6. Integrated Resorts Management
    • This module enables students to critically evaluate the role and development of integrated resorts within the hospitality and tourism industry in Asia and in a global context. Reflectively examine sustainability issues in relation to integrated resorts and assess the strategies for their future development.
  • 7. Honours Project
    • The Honours Project is to further develop critical evaluative and analytical skills in research and their application to research design based on the following: • Business research philosophies and paradigms; • Research methodology and appropriate aspects of research design; • Research ethics and their application in business research; • Sampling, data collection and data treatment; • Project planning for primary research; • Critiquing research and positive and negative aspects of design, analysis and interpretation.
 

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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