Advanced Diploma in Hospitality and Tourism Management

Advanced Diploma in Hospitality and Tourism Management is developed by London School of Business and Finance (LSBF) as a second-year course towards a progression route for students aiming for a higher qualification in the field of hospitality and tourism management.

Programme Aims

The Advanced Diploma in Hospitality and Tourism Management awarded by LSBF aim to focus on the latest development in the hospitality and tourism industry. It will help the students to identify and understand the techniques and theory implied in the hospitality and tourism 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.

The Advanced Diploma in Hospitality and Tourism Management aims to provide students with:

  • To develop graduates with the necessary skills, knowledge to be immediately effective within the hospitality and tourism industry.
  • To enable students to make managerial level decision making and problem solving in achieving good customer service
  • To develop in students a critical appreciation of the roles of managers 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.
Learning Outcomes

At the end of this programme, students are expected 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
Course Duration

Full Time Classes: 8 Months (14 Months with IA)

Part Time Classes: 12 Months
 

Course Intakes

Full Time: Every 2 Months / Modular
Part Time:
Every 3 Months / Modular

Mode of Delivery

Lecture / Tutorial / Seminar / Workshop (Lab Work)

Module Delivery Details
Mode Lecture/Tutorial/
Seminars/Workshop (Lab Work)

Student Independent Learning

Total Hours
Full Time

42 hours per module

(13 sessions of 3 hours Lecture + 3 hours of exam)

120 hours 162 hours
Part Time

33 hours per module

(10 sessions of 3 hours Lecture + 3 hours of exam)

100 hours  133 hours
Entry Requirements

Minimum age: 19 

Local students shall possess one of the following:

  • LSBF Diploma in International Hospitality Management
  • Local Polytechnic Diploma in a relevant field

International students shall possess one of the following:

  • LSBF Diploma in International Hospitality Management
  • Equivalent Local Polytechnic Diploma in a relevant field in respective home countries in English medium
     

AND

Both local and international students MUST fulfil the minimum English language entry requirement of one of the following (except Mandarin programmes):

  • Achieved grade C6 or better in English language in GCE O level;
  • Pass in English Language in Year 10 High School qualification or equivalent;
  • IELTS 5.5/TOEFL 550;
  • Completed LSBF Preparatory Course in English Upper Intermediate Level;
     

Students with non-standard entry requirements (e.g. other PEI qualification, lack of equivalent Year 12 in home country, LSBF Diploma in other discipline, etc) will be assessed on a case by case basis subject to approval of the Academic Board.

Module Synopsis

Facilities and Maintenance Management
This module introduces the balance of generic management skills core quality of an organization, the value and the risk in processes and to be focused on the facilities operations. These operational skills for the delivery of the facilities services are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry. Read more about the module here.

Food and Beverage Management
This module focuses on the analysis of the operations and determines the best course of action in food and beverage operations and management. It examines 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, pricing strategies, productions, service, cost control, facility design, layout and equipment. Read more about the module here.

Human Resource Management
This module will provide the students with an in-depth understanding of the strategic and coherent approach to an organisation's most valued assets - the people. The module will also focus on effective business practices such as performance and reward management in the hospitality and tourism industry. Read more about the module here.

Meetings, Incentives, Conventions and Events
This module introduces students to this sector of the tourism industry, and will cover both business and leisure events. The specific characteristics of the Meetings, Incentives, Conferences, Events sector (MICE) will be discussed, including impacts for tourism development, conference marketing, management of meetings and conferences and the growing importance of event tourism will be discussed. Read more about the module here.

Hospitality Accounting
This module will give students the knowledge, skills and techniques that will help with the management decision making process. It will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understanding accounting and financial information. 

Issues in Hospitality and Tourism Management
This module enables students to identify the emerging issues in the hospitality and tourism industry and examines their impact. Students will be able to understand how important it is to tackle all the issues in the industry. Read more about the module here.

Resort Management*
This module introduces students the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including: quality management; operational strategies; performance and control systems. Students will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations. Read more about the module here.

Niche and Speciality Tourism*
Niche Tourism studies a wide range of forms of tourism that are becoming increasingly important for the tourism industry. The module covers: culinary and beverage tourism; health and medical tourism; and a wide range of speciality/niche types of tourism. This will provide students with the ability to recognise and apply strategies appropriate for particular circumstances and successfully compete for visitors. Read more about the module here.

Students will have the option to take Resort Management and Niche and Speciality Tourism (3 months) or take up a 6 months Industrial Attachment. Where students joining the programme have not previously taken up an Industrial Attachment they would be required to take this option.

Attendance requirements

STP holders: 90%

Non-STP holders: 75%

Assessment, Graduation and Awards

Assessments Profile

  • Assignment/Class test: 50%
  • Final Exam: 50%

 

Industrial Attachment Programme

Student must achieve an overall passing grade of 40%.  If students fail to achieve an overall passing grade of 40%, students will be permitted one retake attempt in each failed assessment and failure of this retake will require students to re-module the failed module(s) again in full prior to additional retake attempt.

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. Industrial Attachment applies to all students. Students who are already working may produce a letter from their respective employers to show minimum six months work experience in the relevant industry (subject to Schools approval) for exemption to IA.

To be eligible for Industrial Attachment a student must have passed a minimum of 4 modules during their course of study.

Students who commence an Industrial Attachment and subsequently fail to complete this will not be awarded the Diploma in International Hospitality Management but will be awarded Certificate in International Hospitality Management as an Exit award.

The Industrial Attachment is considered to be an integral part of the Diploma. In the unlikely event that a student cannot be placed for IA LSBF will allow the student to complete a 3000 word Project in a maximum of 2 months.

Where students specifically request they may be granted the option of completing a Project rather than undertake the Industrial Attachment.  The project (3000 words) topic is assigned by the School, students have a maximum of 2 months to complete the project after approval.Students must still meet the same eligibility requirements (4 passes) to take the Project.

Learning Outcome Industrial Attachment / Project

On completion of the Industrial Attachment / Project, students will be able to: 

  • Understand the importance and role of a hospitality industry during the actual work experience
  • Understand how to overcome issues and problems faced by the industry on a day to day basis
  • Knows about the standard practices and general laws of the industry and how they impact the business
  • Demonstrate and establish interest in the activities and task given by applying the knowledge and skills learnt in school
  • Understand how every individuals can take personal responsibility to reach the objective of the organisation

 

Graduation and Awards

Students must complete and pass all required modules in this course to receive a Higher Diplomain Business Studies certification.

Students who are for any reason unable to complete the Higher Diploma and who have successfully passed a minimum of 8 modules are eligible for an Exit Award of a Diploma in Business Studies.

Teacher Student Ratio
1 : 80

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