The Higher Diploma in Hospitality and Tourism Management is developed by London School of Business and Finance (LSBF) to provide a progression route for students aiming for a higher qualification in the field of hospitality management. Students have to attend a course of study and undergo on-the-Job Training of 6 months in a hospitality establishment in Singapore. Throughout the course, students are fully supported and their development checked frequently by progress assessments. Student performance and satisfaction is monitored to ensure that the course meets students’ academic and personal development needs; and industry contacts ensure that the programme is relevant and suitable for the demands of a career in hospitality management.
- Two passes in GCE Advanced Level Examinations; or
- 5 GCE Ordinary levels plus minimum 2 years work experience or an additional year of study; or
- Completion of equivalent High School qualification (minimum year 11); or
- Pass in appropriate Foundation / Certificate program me; or
- Other equivalent qualifications; or
- Mature Entry Route (MER) minimum age of 21 plus work experience (2 years min) will be assessed on a case-by-case basis
- Minimum Age: 17 years and above
- Duration : One year in Sri Lanka
- 14 month in Singapore (8 months of study and 6 months internship)
- On successful completion of the programme, students are awarded an assured Certificate from London School of Business & Finance, Singapore
- Next Intake : 2017
- Lectures : Full time/ Part time
- Progression : Towards a Bachelors Degree
- Academic Year : 2017/2018
Modules to be completed in Sri Lanka
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 give students the knowledge, skills and techniques that will help with the management decision making process. It will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.
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 organizational 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.
Modules to be completed in Singapore
This module introduces the balance of generic management skills core quality of an organization, the value and the risk in processes and to be focused on the facilities operations. These operational skills for the delivery of the facilities services are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.
This module focuses on the analysis of the operations and determines the best course of action in food and beverage operations and management. It examines ways to maximise service efficiency and productivity to satisfy demands of today’s guests. Topics also include organisation of food & beverage operations, marketing, nutrition, menu, pricing strategies, productions, service, cost control, facility design, layout and equipment.
This module will provide the students with an in-depth understanding of the strategic and coherent approach to an organisation’s most valued assets – the people. The module will also focus on effective business practices such as performance and reward management in the hospitality and tourism industry.
This module introduces students to this sector of the tourism industry, and will cover both business and leisure events. The specific characteristics of the Meetings, Incentives, Conferences, Events sector (MICE) will be discussed, including impacts for tourism development, conference marketing, management of meetings and conferences and the growing importance of event tourism will be discussed.
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 achieve goals and objectives and also maximise revenue and profit in a long run.
This module enables students to identify the emerging issues in the hospitality and tourism industry and examines their impact. Students will be able to understand how important it is to tackle all the issues in the industry.
This module introduces students the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including: quality management; operational strategies; performance and control systems. Students will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations.
Niche Tourism studies a wide range of forms of tourism that are becoming increasingly important for the tourism industry. The module covers: culinary and beverage tourism; health and medical tourism; and a wide range of speciality/niche types of tourism. This will provide students with the ability to recognise and apply strategies appropriate for particular circumstances and successfully compete for visitors.