Diploma in Hospitality Management

Aim & Objectives

The Diploma in Hospitality Management is designed to equip students with the essential skills and knowledge needed to succeed in the dynamic and diverse hospitality industry. This program provides a comprehensive understanding of various aspects of hospitality, including hotel management, event planning, food and beverage operations, and customer service. It prepares graduates for a range of career opportunities in hotels, restaurants, event venues, and other hospitality-related businesses. Course Developer: ADDISON INSTITUTE Course Duration: 12 Months

Entry Requirements:

• Minimum of 17 years of age.
• Minimally a “C6” grade in the GCE ‘O’ Level Examination English Language or equivalent.
• Minimally 1 ‘C6’ grade in the GCE ‘O’ Level Examination.
• Applicants lacking English proficiency must successfully complete the Addison Institute English Proficiency Placement Test before admission.

Recognition of Prior Learning (RPL)

Exemptions may be granted to students who show proof of prior learning in certain modules. This is subject to verification and approval by the Academic Board.

Course Structure:

1. Housekeeping
2. Food & Beverage Operations
3. Food Hygiene & Safety
4. Hotel Front Office
5. Business English
6. Introduction to Tourism
7. Business Operations
8. Interpersonal Skills
9. Hospitality Finance
10. Marketing Concepts

Program Synopsis

Housekeeping:

The Housekeeping module offers students a comprehensive overview of various functions within the department. Upon completing this module, students will gain a thorough understanding of the department’s operating procedures necessary to meet the standards of international clients.

Food & Beverage Operations:

The objective of the Food & Beverage Operations module is to equip students with an understanding of the operational and supervisory elements involved in managing a food and beverage operation for an international clientele across various establishments. Students will gain a clear understanding of food and beverage service, food production, beverage knowledge, and cost control.

Food Hygiene & Safety:

The Food Hygiene & Safety module emphasizes the importance of maintaining sound hygiene and safety practices. Students will learn about human nutritional needs and the effects of cooking and preparation. By the end of the module, students will be able to explain and understand the procedures necessary to ensure a safe and hygienic environment, as well as monitor compliance with food legislation.

Hotel Front Office:

The Hotel Front Office module offers students a broad overview of the various activities within the front office department of a hotel, emphasizing customer needs and expectations. It addresses operating procedures, the importance of both internal and external communication, and the principles of service quality.

Business English:

The objective of Business English is to give students a clear understanding of the effective use of English in business communication. Topics covered include writing effective letters and notices, the proper layout of business correspondence, and the principles and techniques for ensuring effective communication.

Introduction to Tourism:

The objective of Introduction to Tourism is to provide students with a comprehensive overview of the nature of tourism, including its principles and practices. Students are expected to understand the effects and impacts of tourism on their countries and how tourism can play a strategic role in development.

Business Operations:

Business Operations aims to provide students with an understanding of how businesses function as a whole. By offering an overview of the nature of business, it enhances students’ comprehension of management theory. Key areas covered include principles of management, organizational structure, communication, leadership, staff development, and the business market environment.

Interpersonal Skills:

The objective of this module is to provide students with a clear understanding of the effective use of interpersonal skills, which are crucial in both personal and operational management. This will enhance their ability to grasp both the practical and theoretical aspects of interpersonal skills, particularly for those in supervisory or management roles in their careers.

Hospitality Finance:

The objective of this module is to give students an understanding of the interrelated topics of food and beverage costing and accommodation products, as well as the hotel control systems that safeguard both raw materials and revenue. Upon completion of the module, students will possess a solid knowledge of costing, purchasing, and goods control, including the calculation of profit, cost percentage, and pricing.

Marketing Concepts:

This module provides an overview of marketing concepts and practices, emphasizing the importance of effective marketing strategies. It highlights approaches to optimize product penetration and covers key concepts such as the Marketing Mix, the components of the Promotional Mix, and the Marketing Cycle.

Assessments and Awards

Each subject will be formally assessed through examinations, assignments, and class participation. Students must attend at least 75% of the classes to qualify for the examinations. Those who successfully complete all module examinations will be awarded the Addison Institute Diploma in Hospitality Management. Students granted exemptions for modules under Recognition of Prior Learning (RPL) at the time of admission will be required to complete a Term Project in order to graduate.

Course Intake

Intakes are available every month throughout the year, before the start of a new module.

Breakdown of Fees

1. Registration Fee: *$150 (Inclusive of ID card and Uniform) 2. Course Fee: *$2700.00 (GST Included) Payments are split into 12 monthly payments of *$225/month.

*All prices mentioned above are in Singapore Dollars (SGD).