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Diploma in Applied Hospitality Skills (Mandarin)

The Diploma in Applied Hospitality Skills is developed by London School of Business and Finance (LSBF) as a programme for students who are seeking a qualification that will enable them to enter into the Hospitality Industry.

The programme is design to provide the basic knowledge and understanding of key aspects of the hospitality industry, while also being able to provide a practice based environment which will allow students to develop the basic practical skills required by the industry. Students will be fully supported throughout the programme, with formative assessments proving feedback of their progress. 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 Learning Outcomes
  • To develop professional skills required by the hospitality industry.
  • To understand the importance of customer service in the hospitality industry.
  • To understand key food hygiene and health and safety aspects of the industry.
  • To provide a platform for lifelong learning.
Mode of Delivery

Lectures, case studies and exercises, class discussion, role play, Practical sessions

Course Duration

8 months in class plus 6 month Industrial Attachment

Course Fee

Local Student: S$6000

International Student: S$7500

Course Modules

View the course modules and it's details here.

Front Office Service
This module equip students with the knowledge and skills required for handling guest arrivals and departure. They will also be able to understand the importance of using correct communication when interacting with guests.

Food and Beverage Service
This module equip students with the knowledge, skills and competence to offer service in a hotel or restaurant. Develop the relevant knowledge, skills and competence to perform effectively in a restaurant environment under direction and with limited authority in familiar situations.

Housekeeping Skills
The housekeeping department is integral to the effective running of any hotel and the organisation’s success and customer satisfaction. This module will develop learners understanding of the correct methods and techniques to use when cleaning, servicing and maintain guest rooms.

Customer Service Skills
Customer service is at the heart of a successful business. The hospitality sector relies on excellent customer service to keep customers satisfied and returning to them. This module provides students with an introduction to customer service in the hospitality and tourism industry.

Food Sanitation, Health and Safety
This module equips students with the knowledge of food safety and well as general health and safety issues. Students will gain an understanding of the importance of good personal hygiene and how this helps reduce the risk of food related illness and food poisoning.

Industrial Attachment
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.

Course Intakes

Full Time: Every 5 Weeks

Entry Requirement

Minimum Academic Entry Requirement

  • Four ‘GCE O’ levels (min C6) or equivalent, or

  • Three ‘O’ levels and 1 ‘A’ level, or
  • Completion of the equivalent of Year 10, or
  • Completion of appropriate Foundation/Certificate programme; or
  • Mature Entry Route (MER) minimum age of 21

Minimum English Language Entry Requirement

  • English: GCE ‘O’ level English minimum D7, or

  • IELTS 5.0 or equivalent, or
  • LSBF PCE Upper Intermediate or equivalent
  • All international students for whom English is not their first language or who have not studied in an English language medium must provide evidence of their linguistic ability at IELTS 5.0 or equivalent.

Minimum Age

  • 18 years


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

Attendance Requirements

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

  • Module Assessment
    For all modules with the exception of Food Sanitation, Health and Safety
    MCQ/Short answer Exam (30%)
    Demonstration/Role play (competency based) 70%
  • Food Sanitation, Health and Safety
    Will be assessed as follows:
    50% in class tests + 50% final exam (MCQ, short answers)
  • Skills Demonstration/Role Play
    Used to assess a wide range of practical based learning outcomes including practical skills and knowledge. A skills demonstration will require the learner to complete a task or series of tasks that demonstrate a range of skills.
  • Industrial Attachment
    Students must successfully complete the IA obtaining a Certificate of Completion/ Achievement/ Appreciation from their employer.
    Required to have passed 4 modules before being allowed to progress to IA.
  • Grading
    50% required to pass each module; no grading
Graduation Requirements & Exit Award

Graduation Requirements

  • Pass all modules and complete IA.


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:

In such cases, the student will be awarded with the following:

Certificate in Applied Hospitality Skills

Teacher Student Ratio
1 : 100
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