Higher Diploma in Hospitality Management (Restaurant and Bar Operation)
Higher Diploma in Hospitality Management (Restaurant and Bar Operation): Introduction
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.
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 8 subject units of study.
- The Contemporary Hospitality Industry
- Human Resource Management in Service Industries*
- Business Management*
- Revenue Management
- Business Communication
- Menu Planning & Product Development
- Restaurant & Bar Operations Management
- Cellar & Bar Operations Management
- Research Project
- Industrial Attachment Programme
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 Higher Diploma in Hospitality Management (Restaurant and Bar Operation) 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 Higher Diploma in Hospitality Management (Restaurant and Bar Operation)
- 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 (Restaurant and Bar Operation) Programme.
Certification
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).
Course Duration |
|
| Total Duration: | 12 months + 6 months internship |
| Total Course Hours: | 480 + 6 months internship |
| Weekly time-tabled hours (teaching): | 15 |
Fees/Class Size |
|
| Tuition Fee: | $8,000* |
| 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 management;
- Understand the nature and diversity of hospitality and its constituent industries;
- Understand accounting techniques used to control cost and profits;
- Understand principles and concepts of human resource management;
- Understand the process of and techniques used in restaurant and bar operations and management;
- Demonstrate cellar and bar management techniques;
- Plan and design menu;
- Develop food and beverage related products.