Higher Diploma in Hospitality and Tourism Management (Mandarin)

Provided by London School of Business & Finance


Awarded by LSBF

Course introduction


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 course of study and undergo on-the-Job Training of 6 months in a hospitality establishment in Singapore.

Throughout the course, students are fully supported and their development checked frequently by progress assessments. 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.

Curriculum Overview

Programme Structure

The Higher 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.

A hospitality course is not entirely complete without the On-the-Job-Training (OJT). Therefore our philosophy is to integrate classroom studies with supervised practical work experience directly related to academic and career goals.

The Higher Diploma in Hospitality and Tourism Management aims to develop a range of specific and generic skills, covering the following fields:

  • Management within the Hospitality and Tourism Industry
  • Marketing related to Travel and Hospitality
  • Food and Beverage
  • HRM
  • Issues relating to the Industry
Core Modules:
  • Introduction to Hospitality and Tourism
  • Front Office Operations
  • Housekeeping
  • Food and Beverage Operations
  • Food Sanitation, Safety and Health
  • Hospitality Accounting
  • 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
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.

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

Entry Requirements

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 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
  • Students who have other Hospitality related qualifications, will be assessed on a case-by-case basis.
Minimum Age:
  • 17 years and above

Duration & Intake

Programme Duration

Lectures, case studies and exercises, class discussion, role play, Presentations


  • Full-time 24 months
  • Full-time classes: 18 Months
  • Internship program: 6 Months

Students attend lessons for a period of 18 months from Monday to Friday. Plus 6 months Industrial Attachment program.

Fees & Funding

Local Student: $12200
International Student: $15200