Diploma In Hospitality Management

Course details

This course in Hospitality Management is designed to provide students with an in depth understanding of the operational aspects and knowledge of the underlying principles of the International Hospitality Industry.

Students upon the completion of the course would be able to establish the knowledge and skills required through progressive levels from initial training in various Hospitality Services, to Supervisory and Managerial Responsibilities.

MODULE OUTLINE

English for Hospitality

This module is designed to enhance student's essential communication skills in the Hospitality Industry. Students would be able to understand the "lingo" of the Industry and also to adapt to the terms of reference used amongst the staff. Students would be equipped with Hospitality English language skills to speak, read and write in proper English with confidence.

Food Nutrition & Product Knowledge

This module aims to equip students with the knowledge in the Principles and Characteristics of various Cooking Methods and be able to identify different food and beverage products. Students would be proficient to outline food safety and hygiene principles.

Bar Service & Knowledge

This module focuses on the knowledge of the various types of alcoholic and non-alcoholic beverages - Countries and Areas of origin, Methods of Production, Base ingredients, Characteristics, Alcoholic Content, Quality Ratings and Deliverance of Service.

Food & Beverage Operations

This module introduces the different services and operational styles to serve different types of cuisine such as Plated Service, Gueridon Service, Buffet Service, Family Service, Counter Service, Silver Service, Carvery Service, Fast Food Service, and other services.

Principles of Front Office Operations

This module introduces the four phases of the Guest Cycle and the various transactions and services in each phase. It outlines the different sections of the Front Office, the job titles and duties of the staff in the respective sections at each phase.

Hospitality Information Systems

This module is to sharpen the student's understanding in the concepts of a Property Management System |PMS). PMS- a demonstrational software product, also known as Hotel Front Office Management Simulation, provides the students an interactive learning experience on its functions.

Conference & Events Operations

This module equips the students with the knowledge in various types of events. It outlines the uniqueness and importance of each event and focuses on the functions and responsibilities of the Banquet Department.

Marketing for Hospitality & Tourism I

This module introduces the Hospitality and Tourism Marketing Industry. It provides the students with the understanding of Marketing Management in strategic planning within a service culture.

Industrial Attachment (IA)

Students can expect to be deployed to the various functional departments of the Hospitality Industry - Food & Beverage, Front Office, Customer Service, Accommodations, Travel or Tour Related Establishments, Events Management, Conventions and Conferences, Catering, Theme Parks, Entertainment and Recreation, over 6 months of Industrial Attachment.

Industrial Attachment is a compulsory and integral module of the Diploma in Hospitality Management Course. In the event that a student is unable to participate in the Industrial Attachment module due to circumstances beyond the control of STEi Institute; the student will be provided as a last resort, to successfully complete the Project Work to be considered for graduation from course and be awarded the Diploma in Hospitality Management.

ENTRY & GRADUATION REQUIREMENT FOR THE PROGRAMS

The pre-requisites for Diploma in Hospitality Management

• 16 years old and above; and
• GCE "0" level with a pass in English or equivalent; or
• For International Students, they must complete Secondary or High School education or equivalent with a pass in English.

Other qualifications will be considered on a case-by-case basis.

Graduation requirement for all levels

in order to be conferred the course award, the student must achieve a pass for STEi Examination, and at least 75% of class attendance. Student's Pass Holders are required to maintain a class attendance of 90% and above.

Mode & Methods of Delivery

Face to face delivery via • PowerPoint Presentation •Discussion •Question & Answer •Assignment •Practical Training

Teacher Student Ratio

1:30

Examination

Examination is conducted at the end of each module. C&G, (UK) Examinations (optional) will be conducted in June and November.

Awarding & Recognition Body and Sample Certificates

• STEi Diploma in Hospitality Management
• STEi Advanced Diploma in Hospitality Management
• STEi Students witl be sent to WSQ Approved Training Organizations to take the WSQ Food & Beverages Safety and Hygiene Policies and Procedures course.
• STEi Students will attend Community Emergency Preparedness Programme (CEPP) conducted by Singapore Civil Defence Force.