Diploma in Hotel Management

Why Study Hotel Management at DIMENSIONS?

Best Private Education Institution Award in Hospitality and Tourism

 

As a second-time recipient of the prestigious and highly coveted Best Private Education Institution Award in Hospitality and Tourism – JobsCentral Learning Training & Education Development (T.E.D.) Awards (2017 and 2018), it bears ample testimony to our pedagogical excellence and the remarkable quality in the effective delivery of our Hospitality and Tourism programmes.

 

DIMENSIONS’ Hospitality and Tourism programmes are officially endorsed by our in-house Hospitality Advisory Board (HAB) that is actively supporting our students’ educational journey through continuously improved syllabus, significant industry inputs, best practices in the industry, and analysis of the future trends. In addition to that, students are richly supported with our bespoke training facilities, such as the bar and restaurant training room, guest room, as well as the fully equipped industrial-grade kitchen to help them develop their practical skills.

Programme Introduction

The Diploma in Hotel Management is designed to provide an opportunity for those who aspire to have a career in hospitality and tourism industries, those who intend to advance their knowledge and skills for better career development and also for tertiary study in future.

 

The course consists of 9 months institutional training covering a broad range of subject areas, such as the understanding of the contemporary hospitality industry, food & beverage, room division operation, management, finance and customer service, etc.

 

Upon successful completion of the course, students will be awarded the Diploma in Hotel Management by DIMENSIONS International College. Students may consider progressing to the Advanced Diploma in Hotel Management and subsequently pursue a final-year degree programme at DIMENSIONS.

Objective

• To develop students’ concept and understanding of hospitality business.
• To equip students with essential knowledge and skills to embark on a career in hospitality and tourism industry.
• To prepare students for further study in relevant discipline.

Designed for

• Fresh middle or secondary school leavers who intend to acquire knowledge and skills for starting career in hospitality, tourism and event sectors, or;
• Students who intends to pursue a higher qualification through post-secondary or tertiary courses in the hospitality and tourism discipline.

Course Structure

Diploma in Hotel Management consists of 8 modules.

Course Outline

• Outline for Dip-HM 01 The Contemporary Hospitality Industry
  The module introduces current pattern and structure of hospitality industry. It also examines the recent development of the industry and explores the potential trends and development in this fast changing commercial world.
  
• Outline for Dip-HM 02 Customer Service
  The module focuses on the introduction of the principles and objectives of customer service. Student will develop an understanding of service culture and quality service in the hospitality context.
  
• Outline for Dip-HM 03 Financial Management
  This module intends to develop students’ understanding of forms and sources of finance. It also enables student to evaluate ranges of investment opportunities and business performance of hospitality enterprises.
  
• Outline for Dip-HM 04 Information Management and Technology
  This module aims to introduce techniques for effective collection of data and analysis for business decision. Students are expected to manage information appropriately and able to apply information technology to their job areas.
  
• Outline for Dip-HM 05 Food & Beverage Operations
  The module introduces the learners to the practical aspects of food and beverage production and service. It also investigates the importance of financial controls and the development of recipes and menus.
  
• Outline for Dip-HM 06 Rooms Division Operations
  The aim of this module is to investigate the role of the front office within the management of a hospitality operation. It examines the operational elements that comprise the front office and how these are deployed by management to maximise both occupancy and rooms revenue.
  
• Outline for Dip-HM 07 The Developing Manager
  This module mainly introduces students to the principles of management and practices of management behaviour. Students are expected to
  demonstrate the roles and responsibilities of the manager in hospitality context.
  
• Outline for Dip-HM 08 Food & Society
  This unit explore the reasons why people eat and what influences the choices they make. Students will develop their knowledge, skills and understanding of how the five senses can be used to assess the acceptability and quality of food and drink.
  

Scope of Study

Principles, theories and cases studies related to hospitality business.

Delivery Mode

Classroom lectures and tutorials; case studies, group-based discussion, assignment and projects, etc.

Commencement Date/Intakes

Click here to check the dates of Programme Intake for 2024
Click here to check the dates of Programme Intake for 2025
DIMENSIONS reserves the right to change the intakes at any time without prior notice.

Course Fees

Full-time

1.	Application Fee (Non-refundable and non-transferable)	:S$	500.00
2.	Tuition Fee	:S$	6,800.00
3.	Administrative Fee	:S$	572.50
4.	Examination Fee	:S$	400.00
5.	Course Material	:S$	400.00
6.	Uniform	:S$	200.00
7.	Medical Check-Up Fee	:S$	60.00
8.	International Student Management Fee	:S$	500.00
9.	Certificate issued by Pearson Education Limited	:S$	150.00
10.	ICA Processing and Student’s Pass Fee	:S$	135.00
	9% GST	:S$	874.58
	TOTAL	:S$	10,592.08

Part-time

1.	Application Fee (Non-refundable and non-transferable)	:S$	100.00
2.	Tuition Fee	:S$	6,800.00
3.	Administrative Fee	:S$	500.00
4.	Examination Fee	:S$	400.00
5.	Course Material	:S$	400.00
6.	Uniform	:S$	200.00
7.	Certificate issued by Pearson Education Limited	:S$	150.00
	9% GST	:S$	769.50
	TOTAL	:S$	9,319.50

Please click here for more information on the fees which are likely to be incurred during the students’ course of study. Students are expected to pay for the stipulated fee(s) incurred, if necessary.

Payment Mode

For more information on Payment Mode, please click here.
For more information on Fee Protection Scheme (FPS), please click here.
For further details, please contact your Admissions Officer at 6334 0600.

Duration

The course duration is 9 months Institutional Training.

Maximum allowed period for a student to complete the course is 18 months.

Maximum Candidature Period

Student is not allowed to retake the course and/or request for a refund in the event if he/she fails to complete the programme within the maximum candidature period.

Opportunities for Further Education/Career Pathway

For career pathway, students can look forward to employment opportunities in these industries:

• Hotels / Resorts / Restaurant & Café establishments
• Food and Beverage service sector or
• General hospitality industries

 

Notes:

• Graduates progression pathway is subject to the respective Institutions’/Universities’ entry requirements at the point of application.
• Foreigner’s application for jobs in Singapore is subject to the approval from the Ministry of Manpower of Singapore (MOM). DIMENSIONS DOES NOT GUARANTEE any success rate of approval.

Entry Requirements

Academic Level: :

Local students	GCE ‘A’ level with at least 1 subject pass or DIMENSIONS Business Foundation or Hospitality Diploma or other private Foundation Certificate (with equivalent entry requirements as Foundation Diploma in Business and subject to approval).
International students	Equivalent to Year 12 from the respective home country of the applicant.

Note: Applicants with non-standard entry qualifications will be considered on a case-by-case basis

 

English Proficiency: At least IELTS 5.5 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS. English proficiency may be considered to have been met and an IELTS score may not be required if applicant possesses a highest qualification where English was the sole medium of instruction.

Class Periods

Full-time

Monday to Friday: 8.30am - 11.30am and/or 12.15pm - 3.15pm and/or 3.30pm - 6.30pm

3 hours per session. All specific programme schedules will be reflected in the timetable.

Part-time

Weekday (Monday to Friday)
Sessions will be held in the evening

and/or

Weekend (Saturday and/or Sunday)
Sessions will be conducted within 9.00am to 6.00pm

3 hours per session. All specific programme schedules will be reflected in the timetable.

Examination Period

At the end of each semester or course

Assessment Methods

Combination of assignments and/or examinations

Assessment Grading Criteria

Theory Component:

• A : (80 marks and above)
• B : (70 – 79 marks)
• C : (60 – 69 marks)
• D : (50 – 59 marks)
• F : Fail (49 marks and below)

Assessment Weighting:
50% assignments and 50% examinations

Qualification Award

• Diploma in Hotel Management awarded by the DIMENSIONS International College

Graduation Requirements

A “Pass” in all required assignments and examinations

Teacher – Student Ratio

Average teacher-student ratio is 1:35
Note: The number of students in the classroom is subject to the maximum seating capacity.