Higher Diploma in Hospitality and Tourism Management (Mandarin)

The Higher Diploma in Hospitality and Tourism Management is developed by London School of Business and Finance (LSBF) to provide a progression route for students aiming for a higher qualification in the field of hospitality management.

Students have to attend a course of study and undergo on-the-Job Training of 6 months in a hospitality establishment in Singapore.

Throughout the course, students are fully supported and their development checked frequently by progress assessments. Student performance and satisfaction is monitored to ensure that the course meets students’ academic and personal development needs; and industry contacts ensure that the programme is relevant and suitable for the demands of a career in hospitality management.

Programme Aims and Learning Outcomes

The Higher Diploma in Hospitality and Tourism Management awarded by LSBF aim to focus on the latest development in the hospitality industry. It will help the students to identify and understand the techniques and theory implied in the hospitality environment. Students are given emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, team work and other relevant professionalism topics related to the industry.

A hospitality course is not entirely complete without the On-the-Job-Training (OJT). Therefore our philosophy is to integrate classroom studies with supervised practical work experience directly related to academic and career goals.

The Higher Diploma in Hospitality and Tourism Management aims to develop a range of specific and generic skills, covering the following fields:

  • Management within the Hospitality and Tourism Industry
  • Marketing related to Travel and Hospitality
  • Food and Beverage
  • HRM
  • Issues relating to the Industry

Core Modules:

  • Introduction to Hospitality and Tourism
  • Front Office Operations
  • Housekeeping
  • Food and Beverage Operations
  • Food Sanitation, Safety and Health
  • Hospitality Accounting
  • Customer Service
  • Organizational Behaviour in Hospitality Industry
  • Facilities and Maintenance Management
  • Food and Beverage Management
  • Human Resource Management
  • Meetings, Incentives, Conventions and Events
  • Marketing in Hospitality and Tourism Management
  • Issues in Hospitality and Tourism Management
  • Resort Management
  • Niche and Speciality Tourism

Learning Outcomes:

  • To evaluate and understand the importance of the hospitality industry’s nature.
  • To develop the professional skills that is acquired in the hospitality industry.
  • To develop graduates with the necessary skills, knowledge to be immediately effective 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 organisation and as part of a team.
  • To enable students to make managerial level decision making and problem solving in achieving good customer service.
  • To always keep up to date on the industries technology advancement.
  • To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry.
  • To develop an understanding of the hospitality and tourism industry, including challenges and issues facing the industry.
  • To motivate students to continue their higher education in the hospitality industry.

Each module is equivalent to 15 credit points for a total of 240 credit points plus Industrial attachment.

Course Intake

Full Time: Every 2 Months

Course Fees

Local Student: $12200

International Student: $15200

Mode of delivery

Lectures, case studies and exercises, class discussion, role play, Presentations

Entry Requirements

Minimum Academic Entry Requirement:

  • Two passes in GCE A Levels Examination; or
  • 5 GCE ‘O’ levels plus work experience (min 2 years) or an additional year of study; or
  • Completion of equivalent high school qualification (min year 11); or
  • Pass in appropriate Foundation / Certificate programme; or
  • Other similar qualifications; or
  • Mature Entry Route (MER) minimum age of 21 plus work experience (2 years min) will be assessed on a case-by-case basis

Minimum Language Reguirement:

  • Students must have achieved a grade D7 or better in Chinese language O level, or 
  • Equivalent qualification i.e Year 10 Chinese language qualification 

Exemptions:

  • Students who have other Hospitality related qualifications, will be assessed on a case-by-case basis.

Minimum Age:

  • 17 years and above
Programme Structure and Modules

Module Delivery Details

Mode Lecture/Tutorial/
Seminars/Workshop (Lab Work)
Student Independent Learning Total Hours
1 to 8 33 hrs. (9+1 (revision)
sessions of 3 hrs + Exam)
100 hrs. 133 hrs.
9 to 16 42 hrs. (11+2 (revision)
sessions of 3 hrs + Exam)
120 hrs. 162 hrs.

Find out more about the modules here

  • Introduction to Hospitality and Tourism
  • Front Office Operations
  • Housekeeping
  • Food and Beverage Operations
  • Food Sanitation, Safety and Health
  • Hospitality Accounting
  • Customer Service
  • Organizational Behaviour in Hospitality Industry
  • Facilities and Maintenance Management
  • Food and Beverage Management
  • Human Resource Management
  • Meetings, Incentives, Conventions and Events
  • Marketing in Hospitality and Tourism Management
  • Issues in Hospitality and Tourism Management
  • Resort Management
  • Niche and Speciality Tourism

Face to face delivery using a wide-range of teaching modes such as lectures, tutorials, simulations, role-plays, etc.

Industrial Attachment Program

Industrial Attachment is part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages application of theory and knowledge in appropriate context. Where students are unable to undertake an Industrial Attachment they will be offered the option of a written Project. Industrial Attachment applies to all full-time STP holders.

To be eligible for Industrial Attachment a student must have passed a minimum of 12 modules.

Students who commence an Industrial Attachment placement cannot subsequently opt to complete the Diploma with a Project. Students who commence an Industrial Attachment and subsequently fail to compete this will be awarded a Diploma in International Hospitality Management.

Students who opt to source their own Industrial Attachment and who subsequently fail to secure this will be award a Certificate.

The Industrial Attachment is a compulsory part of the Higher Diploma and students will not be offered any alternative. In the unlikely event that a student cannot be placed for IA LSBF will allow the student to complete a 8,000 to 10,000 word Research Report.

Assessment Method

To achieve a pass grade in this module, students must obtain an overall mark of at least 40%.

Examinations: Examinations will take the form of essay question papers and/or multiple choice question papers.

Industrial Attachment Programme: It is compulsory for students to undertake Industrial Attachment as part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages application of theory and knowledge in appropriate context.

Course Duration and Contact Hours
 
  • Full-time 24 months
  • Full-time classes: 18 Months
  • Internship program: 6 Months

Students attend lessons for a period of 18 months from Monday to Friday. Plus 6 months Industrial Attachment program.

Attendance Criteria
 
  • STP holders: 90%
  • Non-STP holders: 75%
Teacher-Student Ratio

1 Teacher: 60 Students

Graduation Requirements

All students are required to pass all the modules in this course and successfully complete the Industrial Attachment.

Upon completion of this programme, students will be awarded ‘Advanced Diploma in Hospitality and Tourism Management’ and may progress to a Degree Programme.

Grade Percentage
Distinction D 75 - 100%
Credit C 55 - 75%
Pass P 40 - 55%
Fail F 0 - 39%

Exit Award:

Where students are unable to complete the course, they may be given the option of an Exit Award if they meet the following criteria:

  • Passed 10 modules

In such cases, the students will be awarded the following:

Diploma in International Hospitality Management

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