Advanced Diploma In Hospitality Management Central

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

Wine Service & Knowledge

This module aims to equip students to provide the knowledge of different wines with learning exposure in the provision and service of wine and promotion of wine to customers.

Restaurant Showmanship

This module introduces the overview of the Organisation of Restaurants and Development of Practices and Procedures. It focuses on the development and application of practical activities within a restaurant environment.

Housekeeping Operations

This module provides students with an overview of the range of functions within the Housekeeping Department of a Hotel. It outlines the Operational and Supervisory aspects with the focus on facilities' operations and services requirements of an international client.

Financial Accounting

This module aims to equip students with the basic knowledge of the Financial and Accounting records used in the Hospitality Industry, and its applications in Managerial Decision-making.

Marketing for Hospitality & Tourism II

This module is tailored to provide students with a continued knowledge and understanding of marketing management and its application in the Hospitality and Tourism Industry, focusing on marketing strategies and approaches to optimise Product Penetration.

Hospitality Management

This module introduces students to the Management Planning Process and its impact on Hospitality Industry. It covers an overview of Hospitality Policy-making and its relations to practices and management of a Hospitality set-up.

Human Resource Management

This module aims to provide the basic foundation in both the knowledge and skills of Human Resource Management, as required in a Hospitality Industry. It focuses on the operational efficiency and effectiveness of the organisation of department.

Tourism Management

This module equips students with an understanding of the nature of tourism and tourism products from both local and international perspectives. It covers the impacts and effects of tourism on countries, destinations and economies.

Industrial Attachment (IA)

Students can expect to be deptoyed 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 Advanced 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 Advanced Diploma in Hospitality Management.

ENTRY & GRADUATION REQUIREMENT FOR THE PROGRAMS

The pre-requisites for Advanced Diploma in Hospitality Management

• Students must have attained Diploma in Hospitality Management or equivalent; and
• Pass in English in GCE “0" level or equivalent; or
• For International Students, they must pass in English in Secondary or High School education or equivalent.

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.