OVERVIEW
About This Programme
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 programme of study and undergo on-the-Job Training of 6 months in a hospitality establishment in Singapore.
CIMA and ACCA accredited degree
8 month | fulltime
fast track degree
Practical and theoretic modules
Guided career sessions
MODULES
A programme to designed to explore beyond subject knowledge
By the end of the programme, graduates will be able to demonstrate the accounting and finance related knowledge, which will be further developed and integrated into broader business knowledge, skills and professional values and ethics.
Introduction to Hospitality and 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 of the hospitality, including 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.
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.
Housekeeping
The aim of Housekeeping module is to provide students with an overview of the range of
functions within the facilities department of hotels.
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.
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.
Marketing in Hospitality and Tourism Management
This module will provide the learners with a wide understanding of the role of marketing and its
application in the hospitality and tourism industries. It also helps the student to understand the
marketing contexts better in achieving the organisations goals and objectives and also to maximise
revenue and profit in a long term.
Customer Service
This module give the students a better understanding of what is customer service 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, and learn how to deal with
various customer- related situations, which is also an integral part of tourism and hospitality studies.
Organizational Behaviour in Hospitality Industry
This is an introduction to the basic concepts and topics in organisational behaviour (OB). It focus
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.
Facilities and Maintenance Management
Facilities management is firmly established as an important subject in the academic discipline in the
higher education sectors. This is because this subject 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.
Food and 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 also include organization of food &
beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies,
productions, service, cost controlling, facility design, layout and equipment.
This module will provide the learners with a wide understanding of the role of marketing and its
application in the hospitality and tourism industries. It also helps the student to understand the
marketing contexts better in achieving the organisations goals and objectives and also to maximise
revenue and profit in a long term.
Human Resource Management
This module will provide the students with an in-depth understanding of the strategic and coherent
approach to an organization’s most valued assets – the people working there who individually and
collectively contribute to the achievement of the objectives of the business. This module will also
focus on effective business practices in the hospitality industry, like performance and reward
management, to ensure the motivation and success of the human resource of the company. They
will be introduced to different learning theories and styles, helping them reflect on their learning
experience and increasing their effectiveness as independent self-learners. In addition, they will be
involved with personal development planning (PDP) to improve their employability and professional
skills.
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.
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.
Issues in Hospitality and Tourism Management
This module covers the understanding how to identify emerging issues on the tourism and hospitality
industry and examining their impact towards the hospitality and tourism industry. Students will be
able to understand how important it is to tackle all the issues emerging in the hospitality and tourism
industry because these issues really gives a great impact towards the industry
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.
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.
Full programme structure and learning outcomes
Get detailed breakdowns and learn about the advantages of learning with LSBF Singapore.
what to expect
Prepare for a career in Higher Diploma in Hospitality and Tourism Management (Mandarin)
Programme Aims
The Higher Diploma in Hospitality and Tourism Management awarded by LSBF aims 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
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.
Skills you will acquire
$92,000+
median Singapore salary for Accounting
483,000+
Singapore job openings in Accounting
75%
of graduates report positive career outcome
programme structure
Exemptions
Students who have other Hospitality related qualifications, will be assessed on a case-by-case basis.
Attendance requirement
STP holders: 90%
Non-STP holders: 75%
programme structure and modules
- Introduction to Hospitality and Tourism
- Front Office Operations
- Housekeeping
- Food and Beverage Operations
- Food Sanitation, Safety and Health
- Marketing in Hospitality and Tourism Management
- Customer Service
- Organizational Behaviour in Hospitality Industry
Face to face delivery using a wide-range of teaching modes such as lectures, tutorials, simulations, role-plays, etc.
Assessment method
To achieve a pass grade in this module, students must obtain an overall mark of at least 40%.
Assessment for the following modules comprises of:
Customer Service
Introduction to Hospitality and Tourism
Front Office Operations
Housekeeping
Food and Beverage Operations
Food Sanitation, Safety and Health
Marketing in Hospitality and Tourism Management Customer Service
Organizational Behavious in Hospitality Industry
| Assessment Percentage | Assessment Component | Percentage |
| 40 % | Written Exam -MCQ | 1.5-hour exam in an exam hall |
| 30 % | Group Presentation | To do a research or project related to the module- question given by individual lecturers |
| 15 % | Online Test | Student can attempt it at their comfort provided they must meet deadline given. Test will be MCQ using the Agile Learning LMS |
| 15 % | Attendance / Class Participation | Students will have to actively participate in class to show their understanding. Attendance will also be monitored. |
Assessment for the following modules comprises of:
- 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
| Assessment percentage | Assessment Components |
| 50% | Individual Assignment or Class Test |
| 50% | Examination |
Module delivery details
Students attend lessons for a period of 18 months from Monday to Friday. Plus 6 months Industrial Attachment program.
| 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 |
mode of delivery
Lectures, case studies and exercises, class discussion, role play, presentations.
Teacher Student Ratio
Teacher Student Ratio 1 : 80
graduation requirements
All students are required to pass all the modules in this programme 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 programme, 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
STUDENT SUPPORT SERVICES
Why choose LSBF for your education
Study Materials
Students will receive study materials after they have made full payment for their programme. Replacement of study materials is subject to additional charge.
Student Portal
Students have access to the Student Portal. It is a useful site where the course information and learning materials are available for students’ easy reference.
Accessible Faculty
Students may contact their lecturers directly via email outside the lecture hours for any academic related queries.
Recorded Lectures
We will show compassion and care to all stakeholders as we believe the journey is as important as the outcome.
ELIGIBILITY
Who can apply for this programme
Who can apply for this programme
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minimum age
Minimum age: 18 years and above
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 Entry Requirement
Students must have achieved a grade D7 or better in Chinese language O level, or
Equivalent qualification i.e Year 10 Chinese language qualification
TUTION FEES
(Prices inclusive of GST)
SGD 6,649.00
(local students)
SGD $9,083.33
(International students)
