Hospitality & Tourism Management

Course Objective

Today, staff in the Hospitality & Tourism industry has to go beyond traditional skills in operations because customers are constantly seeking new experiences. As such continual change and adaptation have become more necessary than ever before. The course explores trends that will have an impact on the future of the industry and provides a global perspective on present and future industry issues.

This course is designed to equip students with an in-depth knowledge of Hospitality & Tourism Management, and also to prepare them for managerial positions within the industry.

Graduates can progress to the Bachelor Year 3 - BA Hospitality and Tourism Management.


Duration of course

This is a 12-month program comprising 2 study terms plus 6 months Industrial Project. Each term is of 12 weeks duration, including 11 weeks of formal class time and independent study. Formal class time will consist of 3 hours of lectures and 3 hours of tutorial per week. Examination will be held on week 12. Students will take 3 modules per study term. Students may opt for the Enterprise project that comprises 2 additional study units and a business plan.

Course Structure

The Bachelor Year 2 (EASB Advanced Diploma) in Hospitality & Tourism Management consists of 7 compulsory modules:

Entry Requirements

Singaporean

• EASB Diploma in Hospitality & Tourism Management OR
• EASB Diploma in Business Management/Computing/Accountancy with bridging units OR
• Equivalent academic qualification from a recognised higher learning institution

International Students

• EASB Diploma in Hospitality & Tourism Management OR
• EASB Diploma in Business Management/Computing/Accountancy with bridging units OR
• Equivalent academic qualification from a recognised higher learning institution
• Proficiency in English Language

Assessment 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 good working knowledge of the Hospitality and Tourism Industry.

Students must pass both coursework and the written examination components in each module. Upon successful completion of all 7 modules, the student will be awarded the Bachelor Year 2 (EASB Advanced Diploma) in Hospitality and Tourism Management.

Fee Structure

Module synopsis

HT 2012 Managerial Accounting for H&T
This module focuses on the realities of administration management and operations in the Hospitality & Tourism industry. Topics include sales-cost-profit relationships, break-even analysis, variance analysis, food & beverage costing, accounting & operation ratios, financial statement analysis and uniform system of accounts for the lodging industry.

HT 2020 Organisational Behaviour
This module provides students with an introduction to basic individual and group processes, and how these processes affect people in organizations. Topics covered include group dynamics, motivation, stress management, communication, cultural
diversity, conflict management, leadership, power and politics, and change management.

HT 2032 Housekeeping Management
This module enables students to examine concepts of housekeeping management in the hospitality industry. One of the principle goals of housekeeping is to serve the needs of guests by providing appropriate care for their accommodations and in other areas within the lodging property. Topics also include the role of housekeeping, planning & organising, managing inventories, safety & security, managing an on-premises laundry and guestroom cleaning.

HT 2040 Human Resource Management
This module provides students with a framework for understanding employment relations and management of human resources in diverse organisations, such as in the Hospitality & Tourism industry. It aims to develop students’ abilities to adapt and manage an increasingly diverse and competitive business environment.

HT 2052 Food & Beverage Management
This module focuses on the analysis of the operations and determines the best course of action in food & beverage operations and management. It examines the ways to maximize service efficiency and productivity to satisfy demands of today’s
guests. Topics include organisation of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, sanitation and safety, facility design, layout and equipment.

HT 2062 Convention Sales & Service
This module aims to develop students’ understanding and skills in formulating marketing strategies in conventional sales and services as a sub-segment of the industry. Topics include environment assessment & scanning, developing a marketing plan, organising for convention sales and implementing it.

HT 2072 Industrial Project
This module gives students the opportunity to apply the concepts and principles of Hospitality & Tourism Management, which they have learned throughout the course. Students will undertake an industrial project on hotels, resorts, travel agencies, convention organisers or national tourism board as related to their area of specialisation.