Diploma in International Hospitality Management
The Diploma in International Hospitality Management is developed by London School of Business and Finance (LSBF) as a first-year course towards a progression route for students aiming for a higher qualification in the field of hospitality management.
Key Facts
- Duration: 8 months (full-time), 12 months (part-time)
- Industrial Attachment programme or project: 6 months
- Intake dates: Jan, Mar, May, July, Sep, Nov
- Delivery Mode:
- Live Online
- On campus
- Fees: SGD $6,104.00 (local students) / SGD $8,074.07 (international students) (Prices inclusive of GST)
Students have to attend a course of study of not less than 264 guided learning hours and may be selected to undergo on-the-Job Training of 6 months in an established hospitality establishment in Singapore. Failing which, students will prepare and submit a written project within two months.
The Diploma in International Hospitality Management awarded by LSBF aim to focus on the latest development in the hospitality industry. It will help the students to identify and understand the techniques and theory implied in the hospitality environment. Students are given emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, team work and other relevant professionalism topics related to the industry.
A hospitality course is not entirely complete without the On-the-Job-Training (OJT). Therefore our philosophy is to integrate classroom studies with supervised practical work experience directly related to academic and career goals.
- To evaluate and understand the importance of the hospitality industry’s nature.
- To develop the professional skills that is acquired in the hospitality industry.
- To enable students to make managerial level decision and develop problem solving skills in achieving good customer service.
- To always keep up to date on the technological advancement in the hospitality industry.
- To motivate students to continue their higher education in the hospitality industry.
This course is accredited by the Institute of Hospitality (IoH). IoH is a professional body for aspiring managers working and studying in the hospitality, leisure, and tourism industry.
Industrial Attachment is part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages application of theory and knowledge in appropriate context. Industrial Attachment applies to all students. Students who are already working may produce a letter from their respective employers to show minimum six months work experience in the relevant industry (subject to Schools approval) for exemption to IA.
To be eligible for Industrial Attachment a student must have passed a minimum of 4 modules during their course of study.
Students who commence an Industrial Attachment and subsequently fail to complete this will not be awarded the Diploma in International Hospitality Management but will be awarded Certificate in International Hospitality Management as an Exit award.
The Industrial Attachment is considered to be an integral part of the Diploma. In the unlikely event that a student cannot be placed for IA LSBF will allow the student to complete a 3000 word Project in a maximum of 2 months.
Where students specifically request they may be granted the option of completing a Project rather than undertake the Industrial Attachment. The project (3000 words) topic is assigned by the School, students have a maximum of 2 months to complete the project after approval. Students must still meet the same eligibility requirements (4 passes) to take the Project.
Learning Outcome Industrial Attachment / Project
On completion of Industrial Attachment/ Project students will be able to:
- Understand the importance and role of a hospitality industry during the actual work experience
- Understand how to overcome issues and problems faced by the industry on a day to day basis
- Know about the standard practices and general laws of the industry and how they impact the business
- Demonstrate and establish interest in the activities and task given by applying the knowledge and skills learnt in school
- Understand how every individual can take personal responsibility to reach the objective of the organisation
Lecture / Tutorial / Seminar / Workshop (Lab Work)
International Students: 90%
Local, PR, non-student pass: 75%
| Mode | Lecture / Tutorial / Seminars / Workshops (Lab Work) / Presentation | Student Independent Learning | Total Hours |
|---|---|---|---|
| FT / PT | 34.5 Hrs Each Module (11 sessions of 3 hours Lecture + 1 session of 1.5 hours of exam) | 100 hours | 134.5 hours |
|
Chapter |
Module |
Sync |
Async |
|---|---|---|---|
|
1 |
The history and structure of the travel, tourism, and hospitality industry |
3 |
|
|
2 |
Tourists needs and motivations |
3 |
|
|
3 |
Development of hospitality products |
|
3 |
|
4 |
Transport and Accommodation |
6 |
|
|
5 |
The distribution of hospitality products |
3 |
|
|
6 |
Governments and political issues |
|
3 |
|
7 |
Positive and negative economic hospitality impacts |
3 |
|
|
8 |
Positive and negative environmental hospitality impacts |
3 |
|
|
9 |
Positive and negative socio-cultural hospitality impacts |
|
3 |
|
10 |
Hospitality ethics and sustainable hospitality |
3 |
|
Graduation Requirements
All students are required to pass all the modules in the course including successful completion of the Industrial attachment to attain graduation.
Upon completion of this programme, students will be awarded ‘Diploma in International Hospitality Management’.
| Assessment Percentage | Assessment Component | Remarks |
|---|---|---|
|
40 % |
Written Exam -MCQ |
1.5hrs exam in an exam hall |
|
30 % |
Group Presentation |
To do a research or project related to the module- question given by individual lecturers |
|
15 % |
Online Test |
Student can attempt it at their comfort provided they must meet deadline given. Test will be MCQ using the Agile Learning LMS |
|
15 % |
Attendance / Class Participation |
Students will have to actively participate in class to show their understanding. Attendance will also be monitored. |
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:
- Passed 4 modules
In such cases the student will be awarded the following:
Certificate in International Hospitality Management
Local students shall possess one of the following:
- At least two passes in GCE ‘A’ Level
- International Baccalaureate (24 points)
- Local Polytechnic Diploma in any field
International students shall possess one of the following:
- Completion of Year 12 High School Qualification or equivalent qualification from respective home countries
- Completed International Baccalaureate (24 points)
- Equivalent Local Polytechnic Diploma in anyfield in respective home countries
Minimum English Language Entry Requirements
Both local and international students MUST fulfil the minimum English language entry requirement of one of the following (except Mandarin programmes)
- Achieved grade C6 or better in English language in GCE O level
- Pass in English Language in Year 10 High School qualification or equivalent
- IELTS 5.5/TOEFL 550
- Completed LSBF Preparatory Course in English Upper Intermediate Level
Students with non-standard entry requirements (e.g. other PEI qualification, lack of equivalent Year 12 in home country, etc.) will be assessed on a case by case basis subject to approval of the Academic Board.
Minimum Age:
18 years and above
Full-time students attend lessons for a period of eight months from Monday to Friday, while part-time students attend three-hour lessons two nights a week for a period of 12 months.
Modules
-
Customer Service
This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasises the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.Expand -
Front Office Operations
This module introduces students to the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.Expand -
Food and Beverage Operations
The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.Expand -
Marketing in Hospitality and Tourism Management
This module will provide the learners with a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also enables students to understand how marketing activities help organisations to acheive goals and objectives and also maximise revenue and profit in the long run. Read more about the module here.Expand
This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasises the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies.
This module introduces students to the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.
The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.
This module will provide the learners with a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also enables students to understand how marketing activities help organisations to acheive goals and objectives and also maximise revenue and profit in the long run. Read more about the module here.
-
Food Sanitation, Safety and Health
This module makes an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure students are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.Expand -
Introduction to Hospitality & Tourism
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.Expand -
Housekeeping
The aim of Housekeeping module is to provide students with an overview of the range of functions within the facilities department of hotels.Expand -
Organisational Behaviour in Hospitality Industry
This is an introduction to the basic concepts and topics in organisational behaviour (OB). It focuses on OB at three levels: individual, interpersonal, and collective. Students will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.Expand
This module makes an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure students are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.
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.
The aim of Housekeeping module is to provide students with an overview of the range of functions within the facilities department of hotels.
This is an introduction to the basic concepts and topics in organisational behaviour (OB). It focuses on OB at three levels: individual, interpersonal, and collective. Students will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.
Request More Information
Contact a programme advisor by calling
+65 6580 7700