Diploma in Hotel Services
Diploma in Hotel Services: Introduction
The Diploma in Hotel Services programme is a broad-based and stimulating programme. The purpose of the course is to provide an educational foundation for a range of junior careers in hospitality and provide specialized studies directly relevant to hospitality. It is designed primarily to prepare students for possible job placement in Singapore or other English speaking countries where the English language is necessary. The course aims to provide students with fundamental knowledge of hospitality and customer service and develop basic skills in communication, team-working and problem solving.
To know more about the Fees or Course Schedule, simply call at (+65) 6338 5595 or send an enquiry.
Course Structure
The Diploma course comprises of seven subject units of study to be taught in two semesters.
Front Office Operations
This module provides students with the framework of the front office organisation and its operations. Its aim is to enable students to demonstrate the integration of staff and tasks related to front office operations. Topics also include the structure of the hotel organisation, front office responsibilities, reservation process, hotel revenue cycle, and guest room management technology to maximize both occupancy and rooms revenue.
Housekeeping Management
This module enables students to examine concepts of housekeeping management in the hospitality industry. One of the principle goals of housekeeping is to serve the needs of guests by providing appropriate care for their accommodations and for other areas in the lodging property.
Customer Service Quality
This module introduces students to the fundamental principles and objectives of customer service with a focus on hotel and retail services. Its aim is to develop students’ service management know-how, problem solving skills, and techniques in delivering high quality service in the industry. The module will develop an understanding of the nature of customer service culture, customer care and quality service particularly in hotel and retail environment.
Convention Sales & Services
This module introduces the fundamental concepts of convention sales and services. The convention, meeting and trade show industry, Developing a marketing plan, Organizing for convention sales, Selling the association market, Selling the corporate market, Selling other markets, Selling to the meeting market, Advertising to the meeting planner, Negotiations and contracts, The service function, Guest rooms, Preparing for the event, Function rooms and meeting setups, Food and Beverage service, Audiovisual requirements, Admission systems and other services, Exhibits and trade shows, Convention billing and post-convention review.
Services Marketing
This module introduces students to the field of service marketing and it also acquaints students with specific customer service issues. The business world now demands, in addition to traditional business knowledge, increasing employee competence in customer satisfaction, service quality, and customer service-skills that are essential in sustaining the existing customer base. The contents include an overview of service marketing; an introduction to service; fundamental differences between goods and services; an overview of the service sector; consumer decision process issues in services marketing; ethical issues in services marketing; service strategy: managing the service encounter; service delivery process; the pricing of services; developing the service communication mix; people issues; managing service employees; assessing and improving service delivery; defining and measuring customer satisfaction; defining and measuring service quality; service failures and recovery strategies; customer retention; and creating the seamless service firm.
Managing Human Resources in the Hospitality Industry
Management development component focusing on essential skill sets of supervisors including communication, problem solving, decision making, and professional development. It addresses topics significant to managing human resources including selection, appraisal, counseling, discipline, and training. Finally it provides an overview of organisational principles of the past and future including important contemporary topics such as organisational culture and change, strategic planning, diversity management, and the quality movement.
Placement Test
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 Diploma in Hotel Services Programme.
Lectures/Tutorials
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.
Assessment
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 Diploma in Hotel Services
- ‘O’ Level 3 passes, minimum age of 16 years.
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 Diploma in Hotel Services Programme.
Certification
Candidates who successfully complete all 7 units of this programme will be awarded the Diploma by Beacon School of Technology. This certification allows direct entry into the internationally recognized BTEC Higher National Diploma (HND) programmes awarded by Edexcel International (UK).
Course Schedule for Diploma in Hotel Services
Course Duration |
|
| Total Duration: | 6 months |
| Total Course Hours: | 360 |
| Weekly time-tabled hours (teaching): | 15 |
Fees/Class Size |
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| Tuition Fee: | $4,990* |
| Application Fee: | $300* |
| Class size: | Maximum 25 pax per class for practical and tutorial lessons |
| Maximum 35 pax for lecture | |
| * With effect from 21 February 2011 all fees are subject to GST. | |
Upon completion of the course, the student should be able to:
- Apply knowledge gained in hospitality services;
- Understand fundamental service marketing concepts, key areas of customer satisfaction, service quality and customer service skills;
- Understand fundamental concepts of convention/events sales and services;
- Demonstrate competency skill sets of communication, problem solving, decision making and professional development;
- Explain the functions, processes and information needs of front office operation;
- Understand fundamental concepts of housekeeping management.