Diploma in Hotel Services
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 course comprises six (6) subject units and Project.
The six (6) subject units are determined by the College from the following list:
Basic Hospitality and Tourism Management (wef September 2016 intake)
This unit enables learners to examine the current nature of hospitality industry, trends and development.
Business English (wef in 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.
Conference and Banqueting Management (Teach Out)
This unit enables 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. Learners will investigate the size, scope and diversity of the industry and the strategic and operational issues that influence business success. The unit also encourages learners to investigate and develop an appreciation of the particular needs of clients within the conference and banqueting sector and to consider the operational and planning issues which are specific to this sector of industry.
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 employability skills required for effective employment. The unit gives learners an opportunity to assess and develop understanding of their responsibilities and performance in or when entering the workplace. Learners will consider the skills required for general employment such as interpersonal and transferable skills, and understanding the dynamics of working with others in teams or groups and the importance of communication skills.
Food and Beverage Operations Management (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 and developing recipes and the factors that determine menu compilation for a variety of customer groups.
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.
Housekeeping Management (wef September 2016 intake)
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 the Hospitality Industry (Teach Out)
Employees are valuable resources to every organisation. This unit addresses topics significant to managing human resources in the hospitality industry as good management of human resources is important to help achieve organisation purposes and objectives.
Rooms Division Operations Management (Teach Out)
This unit provides learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations. The unit examines the role of the rooms division within the management of a hospitality operation, the operational elements that comprise of the rooms division and how these are deployed by management to maximise both occupancy and rooms revenue. Learners will gain understanding of the role of the front office as the ‘nerve centre’ of customer activity with communication links within and to other departments.
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 learners to gain understanding of the nature and diversity of hospitality and its constituent industries, including the range of job roles and employment possibilities. Learners will explore the dynamic characteristics of hospitality, concentrating on current topical issues and future trends and developments.
Students are required to complete a literature research on a real life organization in the local hospitality industry.
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:||9 months (full-time)|
|Total Course Hours:||420 for subject units|
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 the 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.