Diploma in Hospitality and Tourism Management

The Diploma Hospitality and Tourism 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.

Diploma in Hospitality and Tourism Management

Key Facts

  • Duration: 12 months (part-time)
  • Intake dates: TBA
  • Delivery Mode:
    • Live Online
    • On campus 
  • Fees: SGD $6,104.00 (Local Students); S$8,074.07 (International Students) (Fees inclusive of GST)

The 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.

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

  • The ability to present, evaluate and interpret qualitative and quantitative data.
  • The ability to develop lines of argument and make sound judgements in accordance with basic theories and concepts of their subject area, and the ability to communicate these accurately to a range of peers.
  • A range of personal and professional skills that can be used in a wide range of situations and contexts.
  • Support and guidance to develop as independent learners and acquire a range of transferrable skills. 

On successful completion of this programme students should be able to:

  • Demonstrate knowledge of organisations, the external environment in which they operate and how they are managed
  • Show an understanding of management; accounting and economic principles and practices
  • To evaluate and understand the importance of the hospitality industry’s nature
  • To enable students to make managerial level decision making and problem solving in achieving good customer service
  • Work effectively with others as a member of a group
  • Undertake further training and develop new skills within a structured and managed environment

Lectures, Tutorial, Seminars, Workshops, Case study and Exercises, Group work project and presentations, Computer Exercise, Class Discussion 

Non-STP holders: 75%

Assessments Profile:

Business Modules

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

Hospitality Modules

  • Final Examination: 100%                                  

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.

1 : 80

  • 18 years old or above
  • Two passes in GCE A Level Examinations or
  • Completion of equivalent High School qualification (12 years) or
  • Pass in appropriate Foundation / Certificate programme or
  • Other similar qualifications

Work Experience

  • Mature Entry Route (MER) Minimum age of 21 plus work experience (2 years min) will be assessed on a case-by-case basis

Minimum English Language Entry Requirement

  • Achieved a grade C6 or better in English language O levelor
  • Equivalent qualification e.g. IELTS 5.5/TOEFL 550 or
  • LSBF PCE Advanced

All international students for whom English is not their first language must provide evidence of their linguistic ability by gaining a minimum level of IELTS 5.5 or equivalent, prior to receiving an offer for the course.

Students attend 3-hour lessons two nights a week and scheduled weekends for a period of 12 months.


The aim of this module is to provide students with an introduction to the principles and practices of management. Students will learn how to examine the nature of managerial work including strategy, operations and project management, control, ethics, structures and culture, organisational power, groups and teams, individual performance and stress, social responsibility and change management.

This course introduces the basic concept of quantitative approaches to decision making. It introduces students to basic concepts of and methods of qualitative methods used by Management. Enables students to understand how to collate and present data, apply and range of statistical and operations research techniques.


This module introduces students to the foundation and understanding of the principles and concepts of Accounting. Students will be exposed to the application of these accounting concepts in the preparation of financial statements for use by individuals, business, non-profit organisations and government institutions. Students will also be developing expertise in using these accounting principles and concepts in their analytical approach to financial problem-solving. 

The module is an introduction to basic economic principles and concepts and how they apply to the business environment.  It introduces students to the global economy and reviews both the national and the global market. It establishes the framework for future courses by providing students with an overview of fundamental micro and macroeconomic concepts.

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.

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.

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.

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.

Request More Information

Contact a programme advisor by calling
+65 6580 7700

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