The Diploma Hospitality and Toursim 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 Objectives
The Diploma in Hospitality and Tourism Management aims to provide students with:
The ability to present, evlaute and interpret qualitative and quanititative data.
The ability to develop lines of arguement and make sound judgements in accordance with basic theires and concepts of their subject area, and the ability to communicate these accurately to a range of peers.
A range or 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.
Learners Outcomes
Graduates of the Diploma in Hospitality and Toursim Management should be able to understand and apply within an empolyment context, basic theories and concepts from the following generic areas:
Course Modules
Principle of Management
The aim of this module is to provide students with an introduction to the princples 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.
Quantitative Methods
This course introduces the basic concept of quantitative qpproaches to decision making. It untroduces 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 operations research techniques.
Principle of Accounting
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 individual, business, non-profilt 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.
Principles of Economics
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 review both the national and the global market. It establishes the framework for future courses by providng students with an overview of fundamental micro and macroeconomic concpets.
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 industy, including the impacts of hospitality on destination economics, 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 give the students a better understanding of what is customer services and how it can provide product or service that satisfies the needs/wants of a customer. It also emphasises the feective 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 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 udnerstanding 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 berverage operations.
Course Duration
Part Time: 12 Months
Contact Hours: Students attend 3-hr lessons 2 nights a week and scheduled weekends for a period of 12 months.
Mode of Delivery
Lectures, Tutorials, Seminars, Workshops.
Course Intakes
Part Time: Every 3 months / Modualr
Local Student
Pass time: s$5,000
All Rights Reserved.
Copyright © 2024 Kariera Group Singapore Pte. Ltd.
This learning portal is owned by Kariera Group Singapore.
