Program Overview

Diploma in International Hospitality Management

Overview

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.

Programme Aims

The programme 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.

Structure

The programme consists of 8 modules and an Industrial Attachment.

Modules

• Marketing in Hospitality and Tourism Management
• Organizational Behaviour in Hospitality Industry
• Food Sanitation, Safety and Health
• Housekeeping
• Introduction to Hospitality and Tourism
• Front office operations
• Customer Service
• Food and bevarage operations

Module Descriptions

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 enables students to understand how marketing activities help organisations to achieve goals and objectives and also maximise revenue and profit in the long run.

Organizational 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.

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.

Housekeeping

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

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.

Customer Service

This module gives 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 emphasizes 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.

Food and bevarage 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.

Programme Structure

Each module is equivalent to 15 credit points for a total of 240 credit points plus Industrial attachment.

Assessment Method

Assessments for all modules comprise of:

• Written Exam - MCQ (40%)
• Group Presentation (30%)
• Online Test (15%)
• Attendance / Class Participation (15%)

Graduation Requirements

All students are required to pass all the modules in this course. Upon completion of this programme, students will be awarded 'Diploma in International Hospitality Management' and may progress to Advanced Diploma in Hospitality and Tourism Management.

Attendance Criteria

• STP holders: 90%
• Non-STP holders: 75%

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. Industrial Attachment applies to all students. Students who are already working may produce a letter from their respective employers to show minimum six months work experience in the relevant industry (subject to Schools approval) for exemption to IA.

Teacher Student Ratio

1 : 80

Accreditation

This course is accredited by the Institute of Hospitality (IoH). IoH is a professional body for aspiring managers working and studying in the hospitality, leisure, and tourism industry.

Eligibility

• Local/international students Entry Requirements:
  • At least two passes in GCE 'A' Level
  • International Baccalaureate (24 points)
  • Local Polytechnic Diploma in any field
• Minimum Language Entry Requirement:
  • 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;
• Minimum Age: 18 years and above

Faculty

• Dr Roy Yap
• Dr Albert Ng
• Dr Ignatius Luke Chan
• Benedict Pek
• Jeffrey Koh Juay Kiang
• Sidiki Kaba

Tuition Fees

• SGD $6,409.20 (local students)
• SGD $8,074.07 (international students)

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 Testimonials

• Aida Nurtazina
• Edward Carter
• Tou Ryo
• Huang Yi Mei
• Baigali
• Uranzaya Tsogtbayar
• Li Hongyi
• Ryan Lee
• Yang Guang
• Claire Ly
• Daniel Chia
• Cherie Tang
• Anna Shvabskaia
• Dino Ma Gloren Moncada
• Yuna Lee Hui Yun
• Moe Pwint Phyu
• Tan Sze En, Faith