BA Hospitality & Tourism Management

Hotel, restaurant, travel and tourism management is one of the largest and fastest growing industries in the world.  This industry has led to a significant contribution to both national and global economies.  Each year, existing lodging, dining, and travel facilities are expanding and new businesses are developed to accommodate the increased demand for hospitality and tourism services.

Course structure:

The BA degree in Hospitality & Tourism Management is a rigorous three-year programme that provides students with a sound theoretical and practical knowledge of all aspects of hospitality management.  The curriculum is designed to prepare students to be creative, competent and committed managers in this industry.

Bachelor Year 1		Bachelor Year 2		Bachelor Year 3
Duration: 6 months		Duration: 6 months + 6 months internship		Duration: 12 months
Modules: - Accounting in Hospitality &   Tourism - Marketing in Hospitality &   Tourism - Principles of Management - Food & Beverage Service Operations - Front Office Operations          - Tourism Systems & the   Environment		Modules: - Research Methods - Organisational Behaviour - Human Resource & Cross Culture Management - Convention Sales & Services - Housekeeping Management - Food & Beverage   Management - Hotel Training Program   (Practical)		Modules: - Business Consultancy (20) - Strategic Management (20) - Integrated Resorts   Management (20) - Management of Hospitality   Enterprises (20) - Contemporary Food & Drinks   (20) - Sustainable Tourism Managementt (20)
Intake Jan / Apr / July / Oct		Intake Jan / Apr / July / Oct		Intake Feb / Jun / Oct
Delivery		Delivery		Delivery
This is a 6-months programme, comprising 2 terms. Each term is of 12 weeks duration, including 11 weeks of formal class time and independent study. Formal class time will consist of 2 hours of lectures and 3 hours of tutorials per week. Examination will be held on week 12. Students will take 3 modules per term.		This is a 6-month programme,  comprising 2 terms + additional 6-month internship. Each term is of 12 weeks duration, including 11 weeks of formal class time and independent study. Formal class time will consist of 2 hours of lectures and 3 hours of tutorials per week. Examination will be held on week 12. Students will take 3 modules per term for 2 terms + 6 months internship.		This is a 12-month programme comprising 3 terms. Each term is of 12 weeks duration, including 11 weeks of formal class time and independent study. Formal class time will consist of 2 hours of lecture and 3 hours of tutorial per week. Exam will be held on week 12. Students will take 2 modules per term for 3 terms.
Entry requirements		Entry requirements		Entry requirements
Singaporean / PR * 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		Singaporean / PR * EASB Year 1 in Hospitality & Tourism Management OR * EASB Year 1 in other Hospitality Management disciplines with bridging units OR * Equivalent academic qualification from a recognised higher learning institution International Students * EASB Year 1 in Hospitality & Tourism Management OR * EASB Year 1 in other Hospitality Management disciplines with bridging units OR * Equivalent academic qualification from a recognised higher learning institution * Proficiency in English Language		Singaporean / PR * EASB Year 2 in Hospitality & Tourism Management OR * EASB Year 2 in other Hospitality Management disciplines with bridging units OR * Relevant Polytechnic Diploma International Students * EASB Year 2 in Hospitality & Tourism Management OR * EASB Year 2 in other Hospitality Management disciplines with bridging units OR * Equivalent academic qualification from a recognised higher learning institution * Proficiency in English Lanaguage (Minimum EASB ETEDP Level 3/IELTS 6.0/TOEFL 550)
Assessment and Awards		Assessment and Awards		Assessment and Awards
Assessment for most modules comprise of coursework (30%) and a 3 hours written examination (70%) towards the end of the term. The coursework may include case study analysis, review of published journals or conference articles, laboratory assignments, research reports and tutorial participation. Upon successful completion of all 6 modules, the student will be awarded the EASB Diploma in Hospitality & Tourism Management.		Assessment for each module comprises coursework (30%) and a written examination (70%). The coursework may include case study analysis, review of published journals or conference articles, laboratory assignments, research reports and tutorial participation. Upon successful completion of 6-month internship, the student is required to submit a project report and a presentation. Full-time working adults, exempted from IA, is required to do a 6,000 words report. Upon successful completion of all 6 modules, the internship and the project report, the student will be awarded the EASB Advanced Diploma in Hospitality & Tourism Management		Assessment for most modules are a combination of assignments and exams. Upon successful completion of the course, students will be awarded the Queen Margaret University BA in Hospitality & Tourism Management Degree.
Fees		Fees		Fees
International Students Full Time Course Fees SG$6,300.00 Examination Fees SG$1,050.00 Application and Enrolment SG$300.00 Sponsorship SG$300.00 Escrow Bank Charge / Insurance Charge SG$300.00 Total SG$8,250.00 Singaporean Students Full Time Course Fees SG$6,300.00 Examination Fees SG$1,050.00 Application and Enrolment SG$150.00 Total SG$7,500.00 Part Time Course Fees SG$4,500.00 Examination Fees SG$1,050.00 Application and Enrolment SG$150.00 Total SG$5,700.00 *All prices are subject to prevailing GST of 7%		International Students Full Time Course Fees SG$7,400.00 Examination Fees SG$1,050.00 Application and Enrolment SG$300.00 Sponsorship SG$300.00 Escrow Bank Charge / Insurance Charge SG$300.00 Total SG$9,350.00 Singaporean Students Full Time Course Fees SG$7,400.00 Examination Fees SG$1,050.00 Application and Enrolment SG$150.00 Total SG$8,600.00 Part Time Course Fees SG$5,200.00 Examination Fees SG$1,050.00 Application and Enrolment SG$150.00 Total SG$6,400.00 *All prices are subject to prevailing GST of 7%		International Students Full Time Course Fees SG$10,800.00 Examination Fees SG$1,600.00 Application and Enrolment SG$300.00 Sponsorship SG$300.00 Escrow Bank Charge / Insurance Charge SG$300.00 Total SG$13,300.00 Singaporean Students Full Time Course Fees SG$10,800.00 Examination Fees SG$1,600.00 Application and Enrolment SG$150.00 Total SG$12,550.00 Part Time CourseFees SG$9,800.00 Examination Fees SG$1,600.00 Application and Enrolment SG$150.00 Total SG$11,550.00 *All prices are subject to prevailing GST of 7% * Subject to Matriculation by University

Module Synopsis

Bachelor Year 1

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.

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 rooms management technology.

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 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.

Principles of Management

This module covers the contemporary trends in management and organizations. In this subject, you will be 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.

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

Accounting in Hospitality & Tourism

Accounting in Hospitality and Tourism is a subject to be taught in the first year of the degree programme in Hospitality and Tourism.  It consists of 3 parts namely, Financial Accounting, Management Accounting and Finance. There is no pre-requisite for this subject. In this subject, the student will learn about the basic concepts of financial accounting and how to interpret and analyse financial statements in the Financial Accounting section.  In the management accounting section, they will learn about management accounting systems and techniques that are popularly used by managers in their decision-making.  In the Finance section, students will learn about capital investment project appraisal and working capital management. As the subject is one on accounting for hospitality and tourism, illustrations and examples to be discussed in class as well as tutorial exercises will all be surrounding the hospitality industry.  Special operating ratios, formats of accounting and management control reports and unique management decision models being used in the hospitality industry will be taught.

Bachelor Year 2

Convention Sales & Services

This module introduces students to fundamental concepts of convention sales and services. Its aim is to develop students' understanding and skills in formulating marketing strategies in conventional sales and services as a sub-segment of the industry. Topics also include environment assessment & scanning developing a marketing plan, organising for convention sales, and implementing it.

Human Resource & Cross Culture 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. Topics also include job analysis & job design; planning, recruiting, selection & orientation; training & development; compensation, incentives & benefits; and evaluating employee performance.

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 & organizing, managing inventories, safety & security, managing an on-premises laundry and guestroom cleaning.

Research Methods

This course serves as an introduction to academic research, i.e., dissertations, thesis for the academic world. It aims to provide students with the knowledge and skills necessary to apply the scientific method and to design research projects in their chosen discipline. Students will become familiar with a range of research tools and methodologies, gain an understanding of quantitative and qualitative approaches to important research related issues, and enhance their oral and written skills in relation to research. The assignments take students through the process of producing a research proposal which forms the basis for commencing a research program.

Organisational Behaviour

Organizational Behavior plays a very important part in all our lives, as citizens, as consumers, as employees or as employers. Learning about Organizational Behavior will help you develop a better understanding about yourself and other people in the work environment. This course will provide you with the knowledge, concepts and tools to be more effective in dealing with your peers, subordinates and business associates. It will focus on developing you as an effective and successful manager.In this course, you will learn the impact of individuals, groups and structure on the behavior within an organization, for the sole purpose of applying such knowledge toward improving an organization's effectiveness. 

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 maximise service efficiency and productivity to satisfy demands of today's guests. Topics also include organisation of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, sanitation and safety; facility design, layout and equipment.

Updated on Jan, 2008