Diploma in Hospitality Management
The Diploma is designed to meet the following aims:
- To provide an educational foundation for a range of entry level careers in hospitality;
- To provide fundamental studies directly relevant to vocations and professions in the hospitality sector;
- To enable students to make an immediate contribution in entry level employment in the hospitality sector;
- To provide flexibility, knowledge, skills and motivation for career development and progression to further 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 attitude essential for successful performance in working life.
The Diploma course comprises six (6) subject units and a mandatory work based experience. The six (6) subject units are determined by the college from the following list:
The subject units are as follows:
Basic Hospitality and Tourism Management
This unit enables learners to examine the current nature of hospitality industry, trends and development.
Basic Marketing (Teach Out)
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. This unit introduces learners to the field of service marketing and also acquaints learners with specific customer service issues.
Business English (wef September 2016 intake)
This unit is aimed at pre-intermediate level students. The main focus will be on speaking, listening, reading and writing skills as well as grammar and vocabulary-building.
Convention/Event Sales and Services (Teach Out)
This unit introduces learners to the convention, meeting and trade show industry, and provides understanding of the fundamental concepts of convention sales and services.
Customer Service Quality
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.
Employability Skills (Teach Out)
This unit provides learners with the opportunity to acquire honed employability skills required for effective employment.
Food and Beverage Operations (Teach Out)
This unit enables 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. The unit introduces learners to the practical aspects of food and beverage production and service. Learners will develop their understanding of the processes involved in planning.
Front Office Operations
This unit provides learners with the framework of the front office organisation and its operations. It aims to enable learners to understand the integration of staff and tasks related to front office operations.
This unit enables learners 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
Human Resource Management in Hospitality Industry (Teach Out)
Employees are valuable resources to every organization. This unit addresses topics significant to managing human resources in the hospitality industry as good management of human resources is important to help achieve organization purposes and objectives.
This unit introduces learners to understand the concepts of service marketing, pricing of services and gain the skills in developing communication mix.
Study Skills and Communication (wef September 2016 intake)
This unit introduces students to the study and thinking skills that students need in order to study efficiently and effectively in post-secondary education. It also aims to give the students the opportunity to develop the communication skills they need to interact appropriately with their peers and lecturers in the learning situations they will encounter.
The Contemporary Hospitality Industry (Teach Out)
This unit will enable leaners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities.
Work Based Experience Unit *
This unit provides students a six-month internship with an organization in the hospitality industry. Students will be able to apply knowledge and skills learnt in the course, and gain rel-life experience for future career readiness. Students will be able to understand key areas of customer satisfaction, service quality and customer service skills.
* Click here to find out more about internship
Upon completion of the course, the student is expected to:
- Be able to apply knowledge gained in the hospitality industry
- Understand fundamental service concepts such as customer satisfaction, service quality and customer service skills
- Understand fundamental operational concepts of selected areas in the hospitality industry
- Demonstrate competent skills to support the operations of selected areas in the hospitality industry
- Demonstrate competent skills in communication, problem solving, decision making and professional development
|Total Duration:||12 months (full-time) – 6 months subject units + 6 months internship|
|Total Course Hours:||360 for subject units|
|240 hours for work base experience unit|
Class size: Maximum 40 per class for practical and tutorial lessons, Maximum 70 for lecture
Candidates who successfully complete all 7 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 Pearson Education (UK).
Certificate of Merit Award
A student who has successfully completed a diploma course may be awarded a Certificate of Merit, provided that the following criteria are fulfilled:
- At least one (1) subject unit with a Distinction grade AND
- At least a merit grade using an average mark of the total subject marks in the course
Top student award
A student awarded the Certificate of Merit and has the highest total marks in the intake may be considered for the Top Student Award.
- GCE ‘O’ level – 3 Grade C6
- Grade 10
- SPM – 3 passes
- Chinese Senior High School Year 1
Students with equivalent foreign qualifications may be admitted provided they are proficient in the English Language, and possess
- IELTS 5.0 or equivalent qualifications OR
- a Pass in English Placement Test determined by the College
Those who fail the English Placement Test will be required to attend an English course conducted by college to achieve a Lower Intermediate level.
Teaching Approach and Methods
The teaching approaches and methods adopted will be according to the requirement of the learning outcomes of each unit. These may include:
- Group Work
- Field Trips
- Case Studies
- Role Play and
In-course assessments will be conducted. In-course assessments may include quizzes, class tests, class participation in question and answer sessions, oral presentation, unit assignments including assignment reports and demonstrations where relevant, valid and appropriate.