The Diploma is designed to meet the following aims:
- To provide an educational foundation for a range of junior management careers in hospitality;
- To provide specialised studies directly relevant to individual vocations and professions in which students are working or intend to seek employment;
- To enable students to make an immediate contribution in employment;
- To provide flexibility, knowledge, skills and motivation as a basis for career development and as a basis for progression to higher national diploma studies;
- To develop students’ ability in hospitality services through effective use and combination of the knowledge and skills gained in different parts of the programme;
- To develop a range of competency skills and techniques, personal qualities and attitudes essential for successful performance in working life.
The Higher Diploma course comprises of any of the following eight (8) subject units of study to be taught in three semesters. Beacon International College decides the units to be offered each semester. Students will not have the choice of selection of units being offered each semester.
- The Contemporary Hospitality Industry
This unit will enable learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.
- Quality Management in Business
The aim of this unit is to enable learners to understand the concept of quality and quality management and define it in the context of business and service operations.
- Finance in the Hospitality Industry
This unit will enable learners to develop practical understanding of the accounting techniques used to control costs and profits, and to support managers in making effective short-term decisions.
- Business Communication
This unit aims to develop students’ abilities in oral and written skills in a business context. It exposes students to skills in the selection and interpretation of business texts, communication in semi-formal and formal business settings including presentation, meeting, interview, minutes writing and business report writing.
- Food and Beverage Operations Management
This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills.
- Conference and Banqueting Management
This unit will enable learners to gain an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.
- Human Resources Management for Service Industries
This unit enables learners to gain understanding of human resource management, employee relations and employment law, recruitment and selection, and training and development in service industries.
- Customer Service
This unit enables learners to gain understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service.
- Rooms Division Operations Management
This unit will provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations.
- Employability Skills
This unit provides learners with the opportunity to acquire honed employability skills required for effective employment.
- The Developing Manager
This unit enables learners to gain understanding of behaviour management principles and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career development plan.
- Marketing in Hospitality
This unit enables learners to understand the concepts of marketing, the role of the marketing mix, the marketing cycle, and gain skills in using the promotional mix.
- Hospitality Operations Management
This unit enables learners to gain understanding of the operational and economic characteristics, product development, pricing and profitability concepts and gain skills to analyse and improve operational performance in hospitality.
- The Travel and Tourism Sector
This unit enables learners to gain understanding of the travel and tourism sector, the influence of government, the effects of supply and demand, and the impacts of tourism.
- Research Project*
This unit provides learners with the opportunity to go for internship to understand the operations of an organization in the hospitality industry or to carry out a literature research on an organization in the hospitality industry.
- Industrial Attachment Programme**
Students are required to select one of the two units.
Students are required to take an in-house English placement test. After the placement test, students will be placed in an English class that is of an appropriate level based on their English needs. Students must pass the ESL Intermediate class to be placed in the Higher Diploma in Hospitality Management Programme.
The course is mainly conducted in the classroom via face-to-face learning which encourages student-teacher interaction. Students are encouraged to attend field trips and bazaars organised by the school to encourage experiential learning.
The course will be characterized by both lectures and task-based activities. A student-centred approach will be employed to produce positive results. Emphasis will be placed on short presentations, focused exercises, role-play, student-interaction, pair-work, student tasks, continuous assessment, projects and test.
Entry Requirements to Higher Diploma in Hospitality Management
- Grade 12 or Diploma in Hotel Services
- Foreign students with qualifications equivalent to the above may be admitted on the condition that they are proficient in English. Those lacking proficiency in English will be required to take up additional English lessons. Students must pass the English Intermediate class to be placed in the Higher Diploma in Hospitality Management Programme.
Candidates who successfully complete all 8 units of this programme will be awarded the Diploma by Beacon International College. This certification allows direct entry into the internationally recognized BTEC Higher National Diploma (HND) programmes awarded by Edexcel International (UK).
Total Duration: 12 months + 6 months internship / research project
Total Course Hours: 480 + 120 (Research Project)
Weekly time-tabled hours (teaching): 15
Class size: Maximum 25 pax per class for practical and tutorial lessons
Maximum 35 pax for lecture
Upon completion of the course, the student should be able to:
- Apply knowledge gained in hospitality management;
- Understand fundamental service marketing concepts, key areas of customer satisfaction, service quality and customer service skills;
- Understand fundamental concepts of marketing, convention/events sales and services;
- Understanding purchasing and cost control concepts;
- Understand concepts of human resource management;
- Explain the functions, processes and information needs of hospitality management;
- Understand fundamental concepts of food & beverage management;
- Understand the operations, processes, staff training, menus and meal services of restaurant.
Fees & Funding
Please enquire below for course fees and financial grants: