Diploma in Hospitality and Tourism Management
Introduction
SD’H’s Diploma in Hospitality and Tourism Management programmes aim to prepare students to ride confidently on the tourism boom spurred by the development of the Integrated Resorts (IRs). Our Diploma and Advanced Diploma programmes seek to maximise learning by utilising hands-on discovery and discussion presentations; which allow room for creative thinking and problem-solving. Students will graduate with cutting edge knowledge of the best industry practices, as well as a service innovation mindset, adding further value to their future employability.
The Diploma in Hospitality and Tourism Management can be completed in 9 months plus 6 months of optional Industrial Attachment. Part-time students can complete the course in 12 months.
Awarding Body
Diploma Awarded
- Diploma in Hospitality and Tourism Management
Entry Requirements
- NITEC Holders, GCE ‘O’ Levels or their equivalent
- High School Certificate or its equivalent
- English Proficiency: IELTS 5.5 / TOEFL 500 or completed SD’H English Intermediate Level or its equivalent
Assessment Methods
- Written Assignments, Examinations plus Project / Industrial Attachment (Optional)
Graduation Requirements
- Obtained a pass in all modules
- Complete and pass the Industrial Attachment if the student opt-in for an industrial attachment.
Duration
- Full-time: 9 months
- Part-time: 12 months
- Industrial Attachment (Optional): 6 months
Next available intake(s)
- The intake for this program is every two (2) months (January, March, May, July, September, November)
Course Modules
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 Financial Accounting |
| Professional Development and Career Planning |
| Marketing Policy, Planning and Communication |
| Service Quality and Business Communication |
| Travel, Tourism and Hospitality |
IT in Travel, Tourism and Hospitality Operations
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Food and Beverage Operations
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| Hotel Operations |
Industrial Attachment (Optional)
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Course Synopsis
1. Financial Accounting
In this module, students will learn how to create financial statements, examine how costs are classified, how budgets are created and the various reports generated. Utilising key accounting concepts, the students will analyse how financial information is used to evaluate organisational performance and to make effective management decisions.
2. Professional Development and Career Planning
This module introduces students to professional development skills that will increase their employability profile. Students will learn effective communication skills and proper etiquette.
3. Marketing Policy, Planning and Communication
This module explores general marketing topic areas, which include: principle and concepts of marketing, marketing strategy, marketing research, and sales process and consumer trends. On completion of this module, students will gain a theoretical and practical understanding of managerial marketing decision making.
4. Service Quality and Business Communication
Students will learn the principles and practices of delivering consistent quality service. Students will acquire knowledge and skills needed for customer relationship management and formal business communication. The course further equips students with the necessary skills to communicate with customers and the rules of etiquette in social exchanges.
5. Travel, Tourism and Hospitality
This module offers an overview of the travel, tourism and hospitality industry. It explores the inner workings of various components of lodging, food service and travel organisations. Students will gain a better understanding of the hospitality and tourism businesses; identify the profile and travel pattern and motivation of travellers, their needs and requirements and how resources are managed to meet their needs.
6. IT in Travel, Tourism and Hospitality Operations
This module defines IT (Information Technology) and ICT (Information and Communication Technologies) in the context of the travel, tourism and hospitality industry. Students will learn the evolution of ICT over the past two decades and operational uses of ICT in travel, tourism and hospitality businesses.
7. Food and Beverage Operations
This module introduces students to food and beverage operations in a restaurant. Students will learn the knowledge and skills required to serve in the various types of restaurant, from fine dining to fast-food chain. They will develop the practical skills in setting up the restaurant for business, maintenance of restaurant facilities, and serving and preparing of food and beverage.
8. Hotel Operations
This module is designed to introduce students to the organisational structure and various functions of a modern hotel. Students will lean the various classifications of accommodation, arrival and departure of guests, cashiering, concierge services and back-of-house functions.
9. Industrial Attachment (Optional)
Students have the opportunity to be placed in one of our partner’s hospitality companies. In the 6 months of attachment, students will be rotated in different departments and roles to gain substantial experience required for them to gain a foothold in the industry after they graduate. Supervisors will be placed in the charge of students. The supervisors will conduct site visits to understanding the students’ working conditions and performance. Assessment of the students’ performance is after 6 months by the respective company management and designated supervisors.
Course Fees
Course Timetable
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