The Diploma in Tourism and Hospitality Management is designed to prepare individuals seeking a career in the exciting and rapidly growing tourism and hospitality industry. Topics include Principles of Marketing, Human Resource Management, Principles of Economics, Operations and Quality Management (in Tourism), Travel, Tourism and Hospitality and Food and Beverage Management. Our experienced and qualified lecturers will provide substantial insight into the current issues and practices in this particular industry.

The objective of the programme is to provide participants with a high level of interpersonal skills, range of identification and analytical problem skills and strategies practical to the tourism and hospitality industry.

Course Content

Entrepreneurship and Intrapreneurship
This subject will introduce the framework of business management from the entrepreneurship perspective. This subject enables participants to evaluate trends in thinking about core entrepreneur qualities like risk management, making accurate corporate decisions and managing growth. The emphasis will be on how new economic, social and technological trends can be turned into opportunities through a process of critical thinking and innovation.

Travel, Tourism and Hospitality
The subject has been developed as an introductory study to the areas of tourism and hospitality to provide participants with a sound foundation from which they can progress onto the other subjects of tourism and hospitality. It is designed to establish an awareness of concepts and perspectives relevant to the understanding of tourism and hospitality industries and to give participants a framework from which to analyse the various aspects of these industries.

Food and Beverage Management
This subject has been designed to provide a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Inherent challenges and various procedures would be revealed to participants to perform food and beverage operation successfully. This subject includes developing and implementing menu management, production and service, and design as well as an introduction to techniques of food and beverage cost control.

Accounting and Finance
This subject covers the use of accounting and financial information for management and work functions planning. Topics include elements of costing, absorption and marginal costing, cost-volume-profit analysis, standard costing, project budgeting and cost control. Workers, managers and entrepreneurs will understand the use of accounting information for planning and control and decision-making. Topics include relevant costing, performance evaluation involving return on investment, transfer pricing, and budgetary control.

Human Resource Management
This subject provides an overview of the role and function of human resource management in modern organisations. Topics include human resource planning and functions; job design and analysis, recruitment and selection, compensation and rewards, training and development, performance appraisal; human resource systems and technology, organisational change, international human resources issues.

Operations and Quality Management
The objective is to help develop an understanding of its history, tomorrow’s challenges and the major factors likely to shape the structure of tomorrow’s production systems. Students will be exposed to the different frameworks of studying operations management and production as organisational functions. Topics covered include the survey of forecasting methods, quality control, material requirement planning, JIT manufacturing, and so on. A list of topics and an approximate timetable is appended at the end of this outline. Note that the approach is qualitative but some contents are quantitative in nature. Consequently, the use of simple algebra and introductory statistics is unavoidable.

Principles of Marketing
This subject equips participants with the basics of contemporary marketing to put them on the cutting edge of modern marketing. It provides an integrated introduction to marketing. A managerial approach is employed to build a broad basic range of skills needed to sense, serve and satisfy customer needs now and in the emerging century. Key topics include the environmental forces affecting the marketing process, tools used by modern marketers and the key ‘P’s of marketing.

Entry Requirements:

• Minimum Requirement: Professional or academic certificates from recognised institutions
• In absence of equivalent qualifications, mature candidates (18 years and above) with relevant working experience will be considered on a case-by-case basis.

Course Fees:

• Total fees of S$4950
• No other additional fee incurred

NTUC members are eligible for training awards and allowances.*
Click here for more details http://www.ntuc.org.sg/careertraining/funding_scheme.asp

Singaporeans & Singapore PRs can apply for 80% SDF Funding.*

** Terms & Conditions apply

For enquiries, please contact:

Asian Centre for Professional Excellence
61 Robinson Road, #17-01 Robinson Centre, Singapore 068893
Tel: 6349 2727 | Fax: 6349 2726 | Email: enquiry@acpe.edu.sg | Website: http://www.acpe.edu.sg/