Diploma in International Hospitality Management

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

Students have to attend a course of study of not less than 264 guided learning hours and may be selected to undergo on-the-Job Training of 6 months in an established hospitality establishment in Singapore.  Failing which, students will prepare and submit a written project within 3 months.

Programme Aims

The Diploma in International Hospitality 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.   

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 enable students to make managerial level decision and develop problem solving skills in achieving good customer service.
  • To always keep up to date on the technological advancement in the hospitality industry.
  • To motivate students to continue their higher education in the hospitality industry.
Mode of Delivery

Lecture / Tutorial / Seminar / Workshop (Lab Work)

Course Duration

Full Time classes: 8 months

Internship program: 6 months

Students attend lessons for a period of 8 months from Monday to Friday.

Plus 6 months Industrial Attachment programme or project.

Part Time classes: 12 months

Internship program: 6 months

Students attend 3-hr lessons 2 nights a week for a period of 12 months.

Course Intakes

Full-Time: Every Month / Modular 

Minimum Academic Entry Requirement
  • Local students shall possess one of the following:
  • At least two passes in GCE ‘A’ Level
  • International Baccalaureate (24 points)
  • Local Polytechnic Diploma in any field
     

International students shall possess one of the following:

  • Completion of Year 12 High School Qualification or equivalent qualification from respective home countries
  • Completed International Baccalaureate (24 points)
  • Equivalent Local Polytechnic Diploma in anyfield in respective home countries
     

Minimum English Language Entry Requirement

  • 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, etc.) will be assessed on a case by case basis subject to approval of the Academic Board.

Minimum Age:

18 years and above

Module Synopsis

Customer Service
This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasises the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.

Front Office Operations
This module introduces students to the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.

Food and Beverage Operations
The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

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 understand accounting and financial information.

Food Sanitation, Safety and Health
This module makes an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure students are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

Introduction to Hospitality & Tourism
The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure students acquire a holistic understanding the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

Housekeeping
The aim of Housekeeping module is to provide students with an overview of the range of functions within the facilities department of hotels.

Organisational Behaviour in Hospitality Industry
This is an introduction to the basic concepts and topics in organisational behaviour (OB). It focuses on OB at three levels: individual, interpersonal, and collective. Students will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.

Industrial Attachment Programme

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 4 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 complete this will be awarded a Certificate in International Hospitality Management.

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

For Part-time students or Full-time non-STP holders, to complete the Diploma they must show that they either have a minimum of 6 months relevant working experience or complete the written Project. In certain circumstances non-STP may opt for the Industrial Attachment.

Attendance Requirements

International Students: 90%
Local, PR, non-student pass: 75%

Assessment, Graduation and Awards

Graduation Requirements

All students are required to pass all the modules in this course and successful completion of the 6 months IA or project.

Upon completion of this programme, students will be awarded ‘Diploma in International Hospitality Management’.

Grade

Percentage

Distinction

D

75-100%

Credit

C

55-74%

Pass

P

40-54%

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 the meet the following criteria:

  • Passed 4 modules

In such cases the student will be awarded the following:

Certificate in International Hospitality Management

Industrial Attachment Programme

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 4 modules during the course of study.

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 Certificate 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.

For Part-time students or Full-time non-STP holders, to complete the Diploma they must show that they either have a minimum of 6 months relevant working experience or complete the written Project.  In certain circumstances non-STP may opt for the Industrial Attachment.

Project

Where students specifically request they may be granted the option of completing a Project rather than undertake the Industrial Attachment.  The project (2,500 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. 

Teacher Student Ratio
1 : 80

Intake

  • Full Time: Every 2 months
  • Part Time: Every 3 months

Duration

Full Time Classes: 8 Months
Industrial Attachment: 6 Months*

 

*In unforeseen circumstances where student fails to obtain an IA, student will undertake a 3 months written project. 

Part Time Classes: 12 Months
Students attend 3-hr lessons 2 nights a week for a period of 12 months.

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