Postgraduate Diploma in Professional Hospitality Management

Why Study Professional Hospitality 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 as well as guest room to help them develop their practical skills.

Programme Introduction

The Postgraduate Diploma in Professional Hospitality Management is designed to equip students with contemporary Hospitality and F&B operation management knowledge and skills at supervisory / managerial level, and enable them to develop their personal and professional competence across different management areas in hospitality discipline. Upon completion, successful learners will be able to demonstrate their conception and understanding in respect of hospitality and F&B business management supporting their future career development or further pursuit of higher qualification in relevant area.

 

Upon successful completion of the course and Industrial Attachment, students will be awarded the Postgraduate Diploma in Professional Hospitality Management by DIMENSIONS International College.

 

The programme consists of two components:

I. Theory and practical lessons conducted at DIMENSIONS International College (6 months).
II. Industrial Attachment (IA)*. Students will be trained at hotels, resorts, country clubs or restaurants (6 months).

Objective

• To provide students with the application skills in management hospitality business
• To provide students with the understanding of the dynamics and changes of the hospitality industry
• To provide students with the analytical skills in solving problems

Designed for

• Aspiring Advanced Diploma or degree holders
• Students who have higher learning qualifications and desire to join the hospitality industry
• Working adults with similar work experience who are looking for an upgrade

Course Structure

Postgraduate Diploma in Professional Hospitality Management consists of 7 modules.

Course Outline

• Outline for Professional Customer ServicesThe module aims to enable student to understand the nature of customer service culture and the concept of providing and managing excellent service in F&B / hospitality industry. Students will have the opportunity to develop the essential knowledge and skills providing dining room service from professional appearance, table setting to guest communication.
• Outline for Managing Food Operation
  This module aims to equip students with knowledge of managing food service operations as well as skills to prepare, provide and review provision of food service. Learners will have opportunities to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, manpower and targeted group of customers and their needs.
  
• Outline for Managing Beverage Operation
  The module explores the practical aspects of beverage operations, including the beverage service process and a common variety of non-alcoholic and alcoholic beverages, such as beer, spirits, and wines. The course also covers the legal requirement and responsibility of providing alcohol service, supervisory and management skills applicable to beverage service sector.
  
• Outline for Managing Front Office and Housekeeping
  This module aims to provide learners with a comprehensive understanding of conventional front office and housekeeping operations management. It examines the various elements of effective front office management and how the front desk operation interacts with other divisions.
  
• Outline for Managerial Accounting for Hospitality Industry
  The module aims to inculcate the understanding of essential managerial accounting and financial concepts applicable to hospitality industry. Student will learn to analyse financial statement and make effective decision based on the financial data and information that affect daily operations in hotel and restaurant. They are also expected to develop basic budgets and cash flow control with the help of financial reports.
  
• Outline for Sales and Marketing
  This module investigates the roles of sales and marketing in support of F&B business and related hospitality operation. It aims to develop students’ knowledge, sensitivity and insight about the development and promotion of F&B product and hospitality services in order to cope with the changing and challenging business environment.
  
• Outline for Internship / Industrial Attachment*This module is intended to enable learners to participate in the community of practice by engaging in the real F&B and hospitality work environment where they can synthesis the concepts and understanding in the actual situation and put the theoretical knowledge into practice.

*Internship / Industrial Attachment (IA) will be arranged for qualified students. Students must satisfy the following pre-qualifying requirements prior to the school’s arrangement for their Internship / IA posting:

A. Students must be at least 18 years old at the time of the IA posting
B. Complete all the practical and theory lessons
C. Achieve at least an attendance rate of 90%
D. Pass the Interview and Screening Test (comprising technical test and performance test)

 

Scope of Study

Theories and research in Hospitality Management

Delivery Mode

Lectures, tutorials, discussions and researches

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$	535.00
4.	Examination Fee	:S$	500.00
5.	Course Material	:S$	650.00
6.	Uniform	:S$	200.00
7.	Medical Check-Up Fee	:S$	60.00
8.	International Student Management Fee	:S$	500.00
9.	ICA Processing and Student’s Pass Fee	:S$	135.00
	9% GST	:S$	889.20
	Total	:S$	10,769.20

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$	300.00
5.	Course Material	:S$	500.00
6.	Uniform	:S$	200.00
	9% GST	:S$	756.00
	Total	:S$	9,156.00

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

6 months Institutional Training and 6 months Industrial Attachment (IA)*
Maximum allowed period for a student to complete the course is 12 months of Institutional Training

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 advancement, students can look forward to employment opportunities in these industries:

• Hotels/Resorts/Bars/Restaurants
• Food Service Outlets
• Entertainment Industry

 

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: A degree from recognized institutions or professional qualifications from of recognized professional bodies. Candidates holding 3-year Diploma or Advanced Diploma with relevant working experience may be considered on case-to-case basis.

 

English Proficiency: At least IELTS 6.0 or CAE Level 5 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

End of module

Assessment Methods

Assignments, project and practical performance

Assessment Grading Criteria

S/N	Modules	Assessment Methods (Weighting)	Grading Criteria
1	Professional Customer Services	Assignment (50%); Practical Performance (50%)	General Grade: A : (80 marks and above) B : (70 – 79 marks) C : (60 – 69 marks) D : (50 – 59 marks) F : Fail (49 marks and below)
2	Managing Food Operation	Assignment (50%); Practical Performance (50%)
3	Managing Beverage Operation	Assignment (50%); Practical Performance (50%)
4	Managing Front Office and Housekeeping	Assignment (50%); Practical Performance (50%)
5	Managerial Accounting for Hospitality Industry	Assignment (60%); Examination (40%)
6	Sales and Marketing	Assignment / Project (100%)
7	Internship / Industrial Attachment	Practical Performance (100%)

Expected Examination Results Release Date

Not more than 3 months after the final assessment

Note: All assessed marks shall be deemed provisional until such time they have been confirmed by an Awards Assessment Board of the Awarding Body.

Qualification Award

Postgraduate Diploma in Professional Hospitality Management awarded by DIMENSIONS International College

Graduation Requirements

A “Pass” in all modules including Industrial Attachment
Student who have passed all the theoretical units under the institutional training but fail in Industrial Attachment/Research Project can only be entitled to award the Postgraduate Certificate in Professional Hospitality Management

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.