Hospitality & Tourism Management

Course Objective

The world of Hospitality and Tourism continues to change and evolve. It is one of the fastest growing industries in the world today. Customers are constantly seeking new experiences; as a result continual changes and adaptation have become more necessary than ever before. This challenging industry constantly demands a high level of expertise from its staff due to the increase in international travellers, tourists, educational tours, exhibitions, and conferences. As for the hotel industry, the ability to provide superior personalised attention to detail will become the deciding factor of the 21st century.

Therefore, this course is designed to provide students with an understanding and appreciation of Hospitality & Tourism Management, and also prepare them for executive positions in the industry.

Graduates can progress to the Bachelor Year 2 (EASB Advanced Diploma) Hospitality and Tourism Management.

Duration of course

This is a 6-month program, comprising 2 terms. Each term is 12 weeks duration, including 11 weeks of classroom teaching and tutorial, and independent study. Formal class time consists of 3 hours of lectures and 3 hours of tutorials per week. Examinations will be held on Week 12.

Students will take 3 modules per term.

Course Structure

The Bachelor Year 1 (EASB Diploma) in Hospitality & Tourism Management consists of 6 compulsory modules:

Entry Requirements

Singaporean

• EASB Foundation Programme OR
• 2 GCE 'A' levels with pass in General Paper OR
• 5 GCE 'O' levels with pass in English (Grades 1-6) OR
• 3 GCE 'O' levels with pass in English (Grades 1-6) and minimum 3 years working relevant experience

AND

• All applicants must be 17 years of age at time of application

International Students

• EASB Foundation Programme OR
• High School certificate or equivalent
• Proficiency in English Language

AND

• All applicants must be 17 years of age at time of application

Assessments and awards

Assessment for each module comprises coursework (30%) and a written examination (70%). The coursework may include case analysis, review of published journals or conference articles, group presentations, individual assignments, tutorial participation and mid-term tests. Students would gain a sound appreciation of the Hospitality and Tourism Industry. Students must pass both coursework and the written examination components in each module.

Upon successful completion of all 6 modules, the student will be awarded the Bachelor Year 1 (EASB Diploma) in Hospitality and Tourism Management.

Fee Structure

Module synopsis

HT 1010 Principles of Accounting
This module focuses on concepts of accounting as used in the Hospitality & Tourism industry. It also covers the principles behind the construction of financial reports and accounting information. Topics also include the double entry recording system, the application of basic accounting concepts, cash flow statements, financial statements, financial ratio analysis, valuation and measurement of assets and liabilities.

HT 1022 Marketing in Hospitality & Tourism
This module introduces students to the fundamental concepts and applications of Hospitality & Tourism Marketing. Its aim is to develop the students’ understanding on marketing issues and enable them to make good decisions by balancing the organisation’s objectives and resources against customer needs and opportunities in the Hospitality & Tourism industry. Topics also include marketing for tourism & hospitality, service characteristics, market segmentation, market positioning, target
marketing, and the Eight Ps of marketing in the Hospitality & Tourism industry.

HT 1032 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 also include the structure of the hotel organisation, front office responsibilities, reservation process, hotel revenue cycle, and room management technology.

HT 1040 Principles of Management
This module focuses on fundamental Hospitality & Tourism concepts. It explains how the past, present, and future of the industry are linked by culture, social, and economic influences. It also covers how the world is moving from a manufacturing to a service economy and global change is intensifying. Topics also include tourism, lodging, food & beverage, recreation & leisure, gaming, meeting, convention, and exposition.

HT 1052 Food & Beverage Service Operations
This module introduces students to the fundamental concepts of managing services in food & 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 & beverage industry. Topics also include service management, menu development, dining & beverage service styles, service equipment, facility design, decor, and maintenance.

HT 1062 Tourism Systems
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 transportation, geographical, economic, socio-cultural & environmental issues
within the context of ecologically sustainable developments; and tourism policy & planning.