Higher Diploma in Hospitality and Tourism Management
The Higher Diploma in Hospitality and Tourism Management course is designed for learners who wish to develop knowledge and skills required by future managers. Throughout the course, students learn various concepts for managing Hospitality and Tourism functions.
Upon completion of the course, learners should be able:
- To understand knowledge and understanding of Hospitality and Tourism industry.
- To demonstrate theories and principles that are relevant to the Hospitality and Tourism industry.
- To display soft skills such as communication, creativity, teamwork, and work ethics.
- To perform managerial functions in hospitality and tourism environment.
- To research, organize and critically analyse information for further application or dissemination.
- To progress to a relevant bachelor’s degree with advanced standing.
Learners are required to complete 11 modules.
Academic and Research Skills
This unit aims to develop learners’ academic research and writing skills. Topics include academic English, primary and secondary research, writing and reading strategies, referencing, and crafting research proposal
This unit introduces various communication options available in business context so that students can make appropriate choices in the workplace. Students will gain confidence in their ability to communicate by practising and receiving feedback on business communication skills. Opportunities for improving academic language proficiency are embedded in this unit.
This unit provides the students with a comprehensive knowledge on how the economy works and how it affects different types of businesses. It covers topics like supply and demand, elasticity, money market and output determination, national economy, unemployment and inflation, economic role of government, international trade, and other related matters.
Human Resource Management
This unit aims to develop learners’ knowledge and understanding of human resources in the workplace. Learners gain knowledge of human resource management theory and link it with organisations’ current human resource management practices.
Financial Decision Making
This unit equips learners with a set of accounting and financial tools that enables them to interpret financial information from variety of sources and to make informed and effective financial decisions that directly impact their company operations and stakeholders within.
This unit provides learners with a basic understanding of retail operations. It aims to equip learners with the knowledge, skills, and techniques to operate the basic functions in physical and online stores.
Rooms Division Management
This unit aims to equip learners with a comprehensive understanding of the function,organization, and management of the rooms division department. The focus is on the core activities of the rooms divisions like front office, housekeeping and the related activities such as security and engineering operations.
Food and Beverage Operations
This unit aims to equip learners with knowledge and practical skills required in a food and beverage environment. Topics include food and cuisines, alcoholic and non-alcoholic beverages, table-setting and serving techniques. Learners will also learn basic skills to make espresso and cappuccino to core standards.
Meetings, Incentives, Conferences and Exhibitions (MICE) Management
This unit gives learners the understanding of the dynamic nature of the tourism and hospitality industry in Meetings, Incentives, Conventions and Events Management. It explores the importance of destination branding and uses different case studies and examples from around the world.
This unit equips learners to understand the nature of tourism industry. It will allow learners to understand how tourism as a business has evolved, how the tourism and travel industry is structured and how tourism business operate within their political, economic and socio-cultural environments.
Learners will get to apply the knowledge and skills which they have gained in the classroom in a real work setting. Learners will be deployed as interns in retail or commercial business environment for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course. Should a learner be unable to secure a suitable internship due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.
|Mode of Delivery:||Blended learning (face to face & online learning/webinar)|
|Class Size:||The number of students per class is capped at 60|
15 months full-time (9 months classroom + 6 months industrial attachment). The maximum candidature period is 36 months (Full-time)
18 months part-time (12 months classroom + 6 months industrial attachment). The maximum candidature period is 36 months (Part-time)
|Class Frequency:||5 days per week x 3 hours per day (full-time)
3 days per week x 3 hours per day (part-time)
|Total Contact Hours:||450 hours|
|Attendance:||90% (International Students with Student Pass Holder),
75% (Local Students and Non-Student Pass Holder)
|Assessment Method:||Assignment and Presentation|
|Graduation Criteria:||Students who have successfully completed the course by passing every module will be awarded the Higher Diploma in Hospitality and Tourism Management by the Baking Industry Training College.|
Minimum Entry Requirements:
|Minimum Age||17 years||17 years|
|Academic Qualification||2 GCE ‘A’ Level credits or BITC Diploma in Hospitality (Café Operations) or equivalent or Matured students who are at least 30 years old with minimum 8 years of working experience will be considered on an individual basis.||Completed 12 years of formal education or or equivalent or|
|English Proficiency||C6 grade in GCE ‘O’ level English or equivalent||Passed English in grade 10 or equivalent|