Diploma in Applied Hospitality Skills (Mandarin)

• To develop professional skills required by the hospitality industry.
• To understand the importance of customer service in the hospitality industry.
• To understand key food hygiene and health and safety aspects of the industry.
• To provide a platform for lifelong learning.

Lectures, case studies and exercises, class discussion, role play, practical sessions.

Front Office Service
This module equip students with the knowledge and skills required for handling guest arrivals and departure. They will also be able to understand the importance of using correct communication when interacting with guests.

Food and Beverage Service
This module equip students with the knowledge, skills and competence to offer service in a hotel or restaurant. Develop the relevant knowledge, skills and competence to perform effectively in a restaurant environment under direction and with limited authority in familiar situations.

Housekeeping Skills
The housekeeping department is integral to the effective running of any hotel and the organisation’s success and customer satisfaction. This module will develop learners understanding of the correct methods and techniques to use when cleaning, servicing and maintain guest rooms.

Customer Service Skills
Customer service is at the heart of a successful business. The hospitality sector relies on excellent customer service to keep customers satisfied and returning to them. This module provides students with an introduction to customer service in the hospitality and tourism industry.

Food Sanitation, Health and Safety
This module equips students with the knowledge of food safety and well as general health and safety issues. Students will gain an understanding of the importance of good personal hygiene and how this helps reduce the risk of food related illness and food poisoning.

Industrial Attachment
The aim of this module is to provide students with an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure students acquire a holistic understanding the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

International Students: 90%
Local, PR, non-student pass: 75%

1 : 100

Students must take and successfully complete all five modules and the Industrial     Attachment to be awarded the LSBF Diploma in International Hospitality Management.  Students must achieve an overall passing grade of 40%. If students fail to achieve an overall passing grade, they will be permitted to retake based on the directions given by the examination board.

Assessment format for all Module except for Food Sanitation, Health and Safety:

Food Sanitation, Health and Safety which will be assessed as follows:

Total Weightage of Assessment 100%

Graduation Requirements

• Pass all modules and complete IA.

Exit Award

Where students are unable to complete the course they may be given the option of an Exit Award if the meet the following criteria:

In such cases, the student will be awarded with the following:

Certificate in Applied Hospitality Skills

Minimum age: 18 years

Academic entry requirements:

• Four ‘GCE O’ levels (min C6) or equivalent, or
• Three ‘O’ levels and 1 ‘A’ level, or
• Completion of the equivalent of Year 10, or
• Completion of appropriate Foundation/Certificate programme, or
• Mature Entry Route (MER) minimum age of 21

Minimum Language Entry Requirement

• Chinese: GCE ‘O’ level Chinese min D7, or equivalent qualification i.e Year 10 Chinese language qualification.