Diploma In Tourism And Hospitality Management
(Mandarin)

DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (Mandarin):

This course exposes students to the world of tourism and hospitality. It is an industry that is rapidly expanding and affecting the lives of individuals around the world. People who pursue a career in this program have a lot of career prospect to venture into. Students will be exposed to how the industry was formed and how to tap into its endless opportunities. They will also be exposed to the needs of business/privates individuals and how tourist business can make maximum profits from them, understand the relationship between the tourism sector and the hospitality industry, understand the various ways of attending to the accommodation issues of customers. You will also learn about how to manage and organise a hotel, know the various departments in a hotel and what services they offer. Students will also know the importance of having an effective front desk, food and beverage section, restaurant operations, menu planning and room service. Students will also be taught how to use computer packages to design tools to help them create packages, plan destinations, and track the trends of tourists. Finally, students will be exposed to real life scenarios as well as authorities in the field that have garnered a lot of experiences and are willing to share.

The goal of this course is to expose the students to the basics of tourism and hospitality services, as well as the managerial skills and responsibilities sufficient enough to start and run a tourism and hospitality outfit.

Objectives:

By the end of the course, the students should be able to:

1. Distinguish between tourism and hospitality, explaining them in details.
2. Outline the challenges faced by managers in the tourism and hospitality industry.
3. Describe the roles of visitors and hosts in the sustainability of the industry.
4. Outline the different needs of customers and ways to meet these needs in the industry.
5. Enumerate the market principles needed to properly manage the day to day affairs of the tourism and hospitality industry.
6. Explain the importance of geographic areas to providing products and services to customers.
7. Explain the importance of communication to enhancing host to visitor relationship.

Tourism and Hospitality Marketing:

This module shows how to reach your target audience based on the products and services you have to offer. These services could involve your brand location, situation, room and apartment style and designs, room service and so on. Marketing tourism and hospitality also defines how you go about in reaching your customers and make them do business with you. Since marketing is about creativity and innovation, this module also present ways to create a market even when such does not exist, just in a bid to outwit competitors. In the tourism and marketing sector, it is also very important to establish partnership with travel agencies, hotel and resorts, transporters and even the government.

Aims:

The aim of this module is to expose students to importance of using the basic principles of marketing to identify and solve real life challenges. They will also develop their analytical skills which is paramount to becoming a successful manager in the field of tourism and hospitality. The students will also learn from case studies of marketing strategies employed by managers to make advancement in the field.

Objectives:

By the end of this module, the students should be able to:

1. Explain the concept of tourism and hospitality marketing.
2. Describe the patterns of customer needs and ways to meet them.
3. Use real life scenarios to tackle challenges faced by marketers in the tourism and hospitality sector.
4. List and explain ways of developing marketing strategies and how to apply them to achieve organisational goals.

Front Office Operations and Accommodation Operations:

The front office of a hotel is the chance the hotel has to make a first impression. It is usually the first place a customer goes and the last place he or she visits before leaving. The front desk tells the customer the kind of products and services the hotel has to offer as well as taking orders and taking enquiries. Communication is a very vital skill in the day to day operation of this department. This module exposes students to issues facing accommodation operations and the meaning and scope of a guest cycle.

Aims:

The aim of this module is to expose students to step by step procedures of the front desk operation by ensuring stability in the hotel business through initial reservation details and enquiries, ending with the customer checking out and probably repeating the cycle. This module exposes students to the rigors of having an effective frontline management, stressing on front office operations, planning and staff management.

Objectives:

By the end of the class, the students should be able to:

1. Define and explain the importance of front office and accommodation operations to a hotel.
2. Illustrate business models to develop the front office and accommodation department.
3. Explain ways to segment customers and anticipate their needs and wants.
4. State and explain the principles of quality and systematic management.
5. Explain when and why it is necessary to outsource the front desk and accommodation departments.
6. State the importance of having HSE policies in the hotel.

Food and Beverage Operations:

The food and beverage operations department in a hotel is very vital. This department deals with the procurement, preparation, storing and stock keeping of raw materials. The operation of this department also deals with catering services. It is also important to analyse current trends to make decisions on future policies and procedures. This module takes the student round the product cycle of the food and beverage cycle and how it is important to sustaining the food and beverage department and the hotel at large.

Aims:

This module aims to expose the students to understand the basics of the food and beverage industry and how it is being run. Topics to cover include an in-depth overview of the food and beverage department, marketing of food, nutritional planning, pricing and production, health, safety and automation of food services. This module also exposes students to computer packages that aid the smooth running of the operations of the food and beverage department.

Objectives:

By the end of this course, students should be able to:

1. Explain food and beverage operations and state its importance to the hotel management.
2. Use technological for the service of food and the cycle of guest services.
3. Explain ways to improve customer satisfaction to ensure continuity and loyalty.
4. Demonstrate ways of attending to different customer needs.
5. Explain ways of setting up and arranging a drink and bar section.
6. Carry out routine operations in the food and beverage department like opening, running and shutting down.

Food Health and Hygiene:

According to the world health organisation, food hygiene are the measures put in place to make sure that the safety of food is guaranteed from its production stage to its consumption stage. Food contamination can occur during the processes involved from production to consumption. If the health and hygiene of food is not properly dealt with, it can lead to sicknesses and diseases, and ultimately death to an individual. By law, food vendors whether residential, commercial or residential are required to have adequate information, instruction, training, supervision and discipline when dealing with food hygiene.

Aims:

The aim of this module is to enlighten students on the importance of food safety and hygiene methods to the hotel business by using programs to audit and monitor hygienic practices and behaviour of staff. Students will be exposed to the need of sometimes inviting external enforcement teams, training staff and interpreting the requirements of the law as concerning food hygiene and safety.

Objectives:

By the end of this course, students should be able to:

1. Define food health and hygiene and outline its importance to the lives of consumers and the hotel business.
2. Identify food borne diseases and what causes them.
3. List ways of reducing food contamination to the barest minimum.
4. List ways of carrying out personal hygiene practises.
5. Enumerate safety tips required to function properly in the food health and hygiene sector.

Enrolment Requirements:

Academic Requirements:

• 3 GCE ‘O’ Levels OR
• Completed secondary school level in their home countries; or equivalent OR
• Should have completed 10 years of formal education OR
• Relevant Certification(related to the field of studies), from other recognized local/overseas polytechnics or other PEIs

Language Requirements:
Applicants are required to possess one of the following:

• At least a pass for English (EL1) at GCE ‘O’ Levels or equivalent
• Achieve a minimum band of 5.0 in IELTS or equivalent
• Pass the English Placement Test conducted by BizChamp
• A pass grade in the Chinese Language proficiency for the student who is taking the Diploma in Chinese/Mandarin-medium.

Work Experience:

• No working experience is required for this course.

Age requirements:

• Candidates must be a minimum of 18 years of age as at the time of application.

Course information:

• Course Duration:
  6 months
• Course Developer:
  BizChamp International College
• Qualification Awarded:
  Diploma
• Awarding institution:
  BizChamp International College
• Awarding Country:
  Singapore
• Delivery Method:
  Hybrid
• Mode of Learning:
  Part time basis
• Type of Assessments:
  Written Examination 60%
  Assignment: 40%
• Course Fee:
  S$5880.00
• Intake:
  Every fifth week.
• Teacher to Student Ratio:
  1:43
• Course Commencement Date
  See Schedule

Graduation Requirements:

For a student to graduate, he or she must possess a minimum of 50% from all assessments in each module.