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Advanced Diploma in Hospitality and Tourism Management

The Advanced Diploma in Hospitality and Tourism Management offers students an appreciation of the mechanism of the hospitality and tourism industry; understanding of the management and organisation involved in the provision and consumption of the hospitality and tourism products and services. It is designed to prepare students for supervisory and management level responsibilities in the Hospitality and Tourism sector.

Programme Objective

To develop a graduate with the necessary skills, knowledge so that he / she can be immediately effective within the hospitality and tourism industry.

To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry.

To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organisations and as part of a team.

To develop analytical and evaluative skills.

To develop a graduate with the necessary skills, knowledge so that he / she can be immediately effective within the hospitality and tourism industry.

To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry.

To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organisations and as part of a team.

To develop analytical and evaluative skills.

Delivery Method

Generally the curriculums for all levels are taught over 6 terms of 18 months. Modules are conducted in formal instructor-led classroom sessions where students are introduced to the course discipline. Each term will cover 3 modules. Lectures are 3-hour sessions and Tutorial 3-hour sessions weekly.

Progression Pathway
* Advanced Diploma in Hospitality and Tourism Management 
* Progression to Bachelor Degree is subject to articulation arrangement / mapping
Mode & Duration
Full-time: 12 months + 6 months internship
Part-time: 18 months
Intakes
January / April / July / October
Average Teacher-Student Ratio
1:30
Assessment
Each module is assessed by academic work comprising written assignments, case study reports, essays, examination as determined by the subject profile. The assessment criterion varies from module to module and level to level.
Modules
  • 1. Food and Beverage Service Operations
    • This module introduces fundamental concepts of managing services in food and beverage operations and their applications. Its aim is to develop students' service management know-how, planning skills, and techniques in delivering high quality service in the food and beverage industry. Topics include service management, menu development, dining and beverage service styles, purchasing and receiving, service equipment, facility design, decor, food safety and maintenance.
  • 2. Principles of Management
    • This module covers the contemporary trends in management and organisations. In this subject, students are introduced to the key topics in management and organisations including managing in today's world, foundation of planning and decision making, basic organisation design, human resource management, managing change and innovation, communication and interpersonal skills, foundation of control, as well as technology and operation.
  • 3. Marketing in Hospitality and Tourism
    • This module develops an understanding of marketing issues. It enables students to make good decisions by balancing the organisation's objectives and resources against customer needs and opportunities in the industry. Topics include marketing for tourism and hospitality, service characteristics and market segmentation, market positioning, target marketing, and the 8Ps of marketing in the Hospitality and Tourism industry.
  • 4. 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 include the classification of lodging choices, structure of the hotel organisation, front office responsibilities, reservation and check-in / check-out processes, process, hotel revenue cycle, security and lodging and room management technology.
  • 5. Tourism Systems and the Environment
    • This module introduces students to the structure of tourism systems and the multiplicity of sectors and industries within those systems. Students are introduced to the integrated tourism model and systems, tourism suppliers, political, economic, socio-cultural and environmental issues within the context of ecologically sustainable developments and tourism policy and planning.
  • 6. Accounting in Hospitality and Tourism
    • This module consists of financial accounting, management accounting and finance. Students learn the basic concepts of financial accounting and how to interpret and analyse financial statements in the financial accounting section. In the management accounting section, students learn managerial accounting and techniques that are popularly used by managers in decision-making. In the finance section, students learn capital investment project appraisal and working capital management. Special operating ratios, format of accounting and management control reports and unique management decision models as used in the hospitality industry will be taught.
  • 7. Human Resource and Cross Culture Management
    • This module provides students with a framework for understanding employment relations and management of human resources in diverse organisations, such as in the Hospitality and Tourism industry. It aims to develop students’ abilities to adapt and manage an increasingly diverse and competitive business environment. Topics include job analysis and job design; planning, recruiting, selection and orientation; training and development; compensation, incentives and benefits; and evaluating employee performance.
  • 8. Convention Sales and Services
    • This module introduces student to fundamental concepts of convention sales and services and MICE related fields. Its aim is to develop student’s understanding and skills in formulating marketing strategies in conventional sales and services as a sub-segment of the industry. Topics include environment assessment and feasibility studies in developing a marketing plan, organising for convention sales, to the implementation.
  • 9. 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 in other areas within the lodging property. Topics include the role of housekeeping, planning and organizing, managing inventories, safety and security, managing an on-premises laundry and guestroom cleaning.
  • 10. Food and Beverage Management
    • This module focuses on the analysis of the operations and determines the best course of action in food and beverage operations and management. It examines the ways to maximise service efficiency and productivity to satisfy demands of today's guests. Topics include organisation of food and beverage operations, marketing, nutrition, menu, standard product costs and pricing strategies, productions, service, sanitation and safety; facility design, layout and equipment.
  • 11. Research Methods
    • This course serves as an introduction to academic research, i.e. dissertations, thesis for the academic world. It aims to provide students with the knowledge and skills necessary to apply the scientific method and to design research projects in their chosen discipline. Students become familiar with a range of research tools and methodologies, gain an understanding of quantitative and qualitative approaches to important research related issues, and enhance their oral and written skills in relation to research. The assignments take students through the process of producing a research proposal which forms the basis for commencing a research program.
  • 12. Organizational Behaviour
    • This module provides students with the knowledge, concepts and tools to be more effective in dealing with peers, subordinates and business associates. It focuses on developing the student as an effective and successful manager. In this course, students learn the impact of individuals, groups and structure on the behaviour within an organization, for the sole purpose of applying such knowledge toward improving an organization's effectiveness.
  • 13. Industrial Attachment
    • This module gives students the opportunity to apply concepts and principles of Hospitality and Tourism Management they have learned throughout the course. Students will undertake an industrial attachment on hotels, resorts, airlines, and tourism as related to their respective discipline.
 

UPCOMING EVENTS

Balestier Campus

9 Ah Hood Road
Singapore 329975
Tel: (65) 6252 5500
Email: enquiries@easb.edu.sg

Operation Hours

Monday - Friday
9:00 am - 6:00 pm
Saturday
9:00 am - 1:00 pm
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