Diploma in International Hospitality Management (Full-Time)

Provided by London School of Business & Finance

Course introduction


Diploma in International Hospitality Management (DIHM) awarded by LSBF focuses on the latest developments in the hotel and tourim industry. IT will help students to identify and understand the techniques and theories implied in the hotel and tourism environment. Students will develop professional hospitality competencies such as food and beverage operations, hospitality accounting as well as good customer service skills through both class-room learnings and on-the-job training.

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 enable students to make managerial level decision and develop problem solving skills in achieving good customer service.
  • To always keep up to date on the tecnological advancement in the hospitality industry.
  • To motivate students to continue their higher education in the hospitality industry.

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. Where students are unable to undertake an Industrial Attachment they will be offered the option of a written Project. Industrial Attachment applies to all full-time STP holders.

To be eligible for Industrial Attachment a student must have passed a minimum of 4 modules.

Students who commence an Industrial Attachment placement cannot subsequently opt to complete the Diploma with a Project. Students who commence an Industrial Attachment and subsequently fail to complete this will be awarded a Certificate in International Hospitality Management.

Students who opt to source their own Industrial Attachment and who subsequently fail to secure this will be awarded a Certificate.

For Part-time students or Full-time non-STP holders, to complete the Diploma they must show that they either have a minimum of 6 months relevant working experience or complete the written Project. In certain circumstances non-STP may opt for the Industrial Attachment.

Attendance Requirements

International Students: 90%
Local, PR, non-student pass: 75%

Asessment Requirements

- 100% examination
- 3 hour written paper
  • Section A – multiple choice
  • Section B – Short answers/fill in gaps
Section C – Short essay questions

Assessment & Award of Diploma

To be awarded the LSBF Diploma in International Hospitality Management, students need to pass all the 8 modules in the programme and complete the industrial attachment of not less than 6 months or prepare and submit a written project within 3 months. Examinations will take the form of essay question papers and/or multiple choice question papers. To achieve a pass grade in each module, students must obtain an overall mark of at least 40% in the exam.

Exit Award

Where students are unable to complete the course they may be given the option of an Exit Award if the meet the following criteria:
  • Passed 4 modules
In such cases, the student will be awarded with the following:

Certificate in International Hospitality Management

Teacher Student Ratio


Curriculum Overview

Programme Structure

Course Modules

Customer Service

This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasises the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.

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.

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 understanding of food and wine and its service in a variety of styles of restaurent and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

Hospitality Accounting

This module will give students the knowledge, skills and techniques that will help with the management decision making process. It will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.

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 voerall 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.

Introduction to Hospitality & Toursim

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 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.


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

Organisational 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.

Entry Requirements

  • Two passes in Singapore-Cambridge GCE A Level Examinations; 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 English Language Entry Requirement
  • Students must have achieved a grade C6 or better in English language O level, or the equivalent (for example: Malaysia SPM English Language (122 or 322) C6 or better. Sri Lanka 'O' level minimum S pass).
  • All international students for whom English is not their first language and do not meet the above requirements must provide evidence of their linguistic ability by gaining a minimum levels of IELTS 5.0 or equivalent, prior to receiving an offer for the course. Otherwise a pass at PCE-Upper Intermediate LSBF English Programme or equivalent.
  • All international students for whom English is not their first language must provide evidence of their linguistic ability prior to receiving an offer for this course.

Students, who have other Hospitality related qualifications, will be assessed on a case-by-case basis.

Minimum Age

17 years or above

Duration & Intake

Programme Duration

Mode of Delivery

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

Course Duration

Full Time Classes: 8 Months
Industrial Atteachment: 6 Months*

*In unforeseen circumstances where student fails to obtain an IA, students will undertake a 3 months written project.

Part Time Classes: 12 Months

Internship program: 6 Months
Students attend 3-hr lessons 2 nights a week for a period of 12 months.

Course Intakes

Full Time: Every Month
Part Time: Every 3 Months

Fees & Funding

Course Fee

Local Students             

Part / Full time: S$6000 (inclusive of GST)

International Students

Full time: S$7500 (inclusive of GST)