Program Overview

Higher Diploma in Hospitality and Tourism Management (Mandarin)

Programme Overview

The 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.

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.

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.

Programme Structure

• 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
• 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

Programme Delivery Details

• Students attend lessons for a period of 18 months from Monday to Friday. Plus 6 months Industrial Attachment program.
• Mode: Full-time
• Lecture / Tutorial / Seminars / Workshop (lab Work): 42 hours per module (13 sessions of 3 hours Lecture + 3 hours of exam)
• Student Independent Learning: 120 hours
• Total Hours: 162 hours

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:
  • Written Exam - MCQ: 1.5-hour exam in an exam hall (40%)
  • Group Presentation: To do a research or project related to the module - question given by individual lecturers (30%)
  • 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 (15%)

Eligibility

• 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

Tuition Fees

• Local students: SGD 6,649.00
• International students: SGD $9,083.33

Admission Process

• Local students:
  1. Pre-Programme Counselling
  2. Evaluation of application
  3. Payment
  4. Receipt, fee protection scheme (FPS) insurance & confirmation of registration
• International students:
  1. Pre-Programme Counselling & Evaluation
  2. Acceptance of offer
  3. Application of student pass
  4. Payment
  5. Receipt, fee protection scheme (FPS) insurance & confirmation of registration
• Transfer International students:
  1. Application
  2. Application of student pass
  3. Receipt, fee protection scheme (FPS) insurance & confirmation of registration

Student Support Services

• Study Materials
• Student Portal
• Accessible Faculty
• Recorded Lectures

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.