BACHELOR OF ARTS WITH HONOURS IN INTERNATIONAL HOSPITALITY MANAGEMENT

Awarded by Cardiff Metropolitan University, UK

Full-Time/Part-Time

Overview

Why Study 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.

Cardiff Metropolitan University

With a long heritage of more than 150 years and an international reputation for excellence in research and teaching, Cardiff Metropolitan University (CMU) has since been committed to delivering high-quality education to students hailing from over 140 countries worldwide. Student-centered and industry-focused, CMU seeks to inspire students to enhance their theoretical and practical skills and reach for the stars through a large selection of quality-assured academic programmes. The University is also a member of the European Foundation for Management Development (EFMD), Association of Commonwealth Universities (ACU), and the Chartered Association of Business Schools (CABS).

Underpinned by its research-informed pedagogy and technology-enhanced learning, CMU has been a recipient of multiple distinguished awards over the years. Based on the International Student Barometer (ISB) Survey 2015, CMU was awarded the top University in the UK for overall international student support for six (6) times.

The University was then ranked the best university in Wales and 8th in the UK amongst 154 UK Universities for sustainability in the annual People and Planet University League – 2017. In 2018, 82.4% of the students at CMU also expressed satisfaction in the College's teachings – The Guardian News. And according to the 2019 League Table Ranking by The Complete University Guide, CMU is one of the top 80 universities in the UK. The University has also been ranked as the best university in the UK for sustainability in People and Planet’s Green League 2022/23.

For updated and accurate information of Cardiff Metropolitan University, please visit their website at www.cardiffmet.ac.uk

Programme Introduction

Running a hotel or cruise liner is very much about meeting and surpassing the customers’ expectations at all times. As such, the Bachelor of Arts with Honours in International Hospitality Management programme aims to produce a graduate with the exceptional interpersonal skills and problem-solving abilities to make an effective contribution to a hospitality organisation.

Over the course of time, students will obtain an extensive understanding on the role of marketing in the Tourism, Hospitality and Events (THE) industries whilst possessing the means to differentiate the underlying principles and characteristics of services marketing. In addition, the Industrial Work Experience module that students have to undertake in the second year is endorsed by Hospitality Alliance Singapore which comprises of seven (7) renowned hospitality associations. To help students perceive their knowledge of hospitality management in a broader perspective, they are required to complete a dissertation at their final year.

Upon successful completion, qualified students will be awarded the Bachelor of Arts with Honours in International Hospitality Management by Cardiff Metropolitan University. This qualification lays a firm foundation for students who wish to pursue a rewarding career in the hospitality sector, both locally and internationally.

DIMENSIONS International College is an approved academic partner of Cardiff Metropolitan University for the above programme.

The programme consists of two components:

I. Theory and practical class lessons conducted at DIMENSIONS International College (30 months).
II. Industrial Attachment (IA) / Industrial Work Experience*(Year 2), students will be trained at hotels, resorts, country clubs or restaurants (6 months).

Objective

To strengthen one’s fundamentals in the areas of hospitality events and operations across international borders.
To provide students with the added value to thrive in the fields of international relations and hospitality.

Designed for

Undergraduates who wish to acquire a range of skills and knowledge required for management positions in one of the largest employment sectors both locally and internationally.
Individuals who aspire to secure employment in hotels, restaurants, clubs, resorts and bars within the hospitality industry.

Course Structure

Bachelor of Arts with Honours in International Hospitality Management consists of 20 modules.

Course

(Year 1)

Outline for Hospitality in Practice
On successful completion of this module, students will be able to:
1. Identify and understand the principles of basic Food Hygiene/safety
2. Demonstrate and apply a range of food preparation and production practices and techniques
3. Demonstrate and apply a range of food & beverage service styles and requisite skills
4. Explain the role and function of front office
5. Examine and apply the science of cleaning and its role within facilities and accommodation services in the hospitality environments
6. Show how the staff/customer interface impacts upon the overall hospitable experience
7. Discuss the environmental impact of hospitality operations and to recognise how sustainable practices should be incorporated into operational and supervisory philosophies
Outline for International Hospitality Events and Operations
On successful completion of this module, students will be able to:
1. Apply developed food preparation and production practices and techniques using prerequisite knowledge
2. Apply developed food & beverage service styles using prerequisite skills set within an international perspective
3. Examine, using examples, how advanced booking and reservation systems aid decision making in the international hospitality environment
4. Identify and define trends within the built international hospitality environment
5. Describe the role and importance of cultural diversity in the context of international hospitality
Outline for Principles of Hospitality
On successful completion of this module, students will be able to:
1. Outline the history and development of the hospitality industry and describe its size and diversity
2. List and describe the sectors of the hospitality industry and their operational features
3. Show how PESTLE impacts upon the hospitality industry
4. State customer typologies and explain associated consumer behaviours
5. Identify the principles of purchasing and ethical concepts applied within the hospitality industry
Outline for Diversity and Social Inclusion for THE
On successful completion of this module, students will be able to:
1. Understand the theoretical and practical frameworks concerned with diversity and inclusion, including disability, ethnicity, gender and ageism
2. Explain and discuss the equality and access issues within the tourism, hospitality and events industry including recognition of the duties under the Equality Act 2010
3. Identify the barriers that a diverse range of people face when accessing THE and determine potential solutions for their social inclusion
4. Recognise and consider the nature and role of tourism, hospitality and events in the inclusion and engagement of all kinds of people
Outline for Finance for Managers
On successful completion of this module, students will be able to:
1. Understand the basic principles with regard to collecting economic data and interpret, analyse and evaluate financial statements
2. Understand and discuss the different types of business and the various sources of finance available to them
3. Understand the role of finance in the decision making process
4. Understand and evaluate the role of costs, cost classification and cost behaviour in the financial decision making process
5. Understand the use of costs in pricing decisions and the external factors affecting price
6. Describe the need for and apply the principles of working capital control
Outline for Managing People and Organisations
On successful completion of this module, students will be able to:
1. Evaluate the concepts and theories relating to the management of people, including personality, perception, communication, motivation and group dynamics and their influence on management styles and work processes
2. Discuss the roles and responsibility of managers and leaders to achieve an organisation’s goals and objectives through the coordinated efforts of its people, whilst acknowledging individual needs, expectations and attitudes and apply the theory in practical problem solving situations
3. Explore the role of HRM in the business environment, and the diversity of issues in which HRM can be involved
4. Identify the specialist professional areas within the HR function
5. Explore how group behaviour and team processes can impact upon organisational success and enhance an individual’s soft skills
Outline for Personal Development Planning
On successful completion of this module, students will be able to:
1. Identify their own learning styles and preferences and apply self-management and independent learning strategies to support their study at HE level 4; they must also take ownership of their work through responsible maintenance of individual e-portfolios of uploaded work, reflective logs and employability logs
2. Devise and monitor an action plan for their personal development based on their awareness of the key aspects of employability, also developing appropriate and accurate evidence to support their progress
3. Undertake appropriate research tasks and develop an appropriate academic writing style

(Year 2)

Outline for Integrated Project
On successful completion of this module, students will be able to:
1. Examine and assess industry based operational issues and/or problems, or entrepreneurial initiatives
2. Evaluate business factors influencing specific issues, problems, or entrepreneurial activities
3. Plan, initiate and progress a team based project following set criteria, and within a given timescale
4. Effectively demonstrate individual learning development, interactions and contributions to team based activities
5. Effectively demonstrate a range of transferable skills including liaison with industry representatives
6. Constructively evaluate their approaches to project planning and implementation, and the learning process involved
7. Construct and formally present group findings and recommendations to staff and industry representatives
Outline for Global Hospitality Management Today
On successful completion of this module, students will be able to:
1. Assess how safety, security, sustainability and environmental issues impact on managing in the contemporary hospitality industry
2. Compare and contrast quality, operational and technological systems appropriate to hospitality
3. Analyse social, dietary and cultural aspects of hospitality service escapes
4. Contextualise current hospitality and facilities management theories
5. Discuss and explain the logistical approaches to rooms and space management
6. Identify the issues involved in the evolution of hospitality business ownership
Outline for HRM for Tourism, Hospitality and Events (THE)
On successful completion of this module, students will be able to:
1. Identify and evaluate the key business issues and external environmental factors that impact upon HR strategy and activities within organisations facilitate change
2. Analyse key models, theories and concepts of HRM and explore the contribution of HR to issues of business ethics, governance and accountability
3. Delineate the methodological and problem solving based processes that the manager uses as part of their HR role in Tourism, Hospitality and Event Management
Outline for Marketing for Tourism, Hospitality and Events (THE)
On successful completion of this module, students will be able to:
1. Explain the role of marketing in the tourism, hospitality and events industries and differentiate the underlying principles and characteristics of services marketing
2. Analyse the significance of consumer orientation and develop an appreciation of consumer behaviour
3. Examine the concepts, methods and applications of market segmentation, targeting and positioning
4. Justify the concept of the traditional and extended marketing mix for the development of marketing strategies for tourism, hospitality and events services
5. Explain the role of marketing communications and how the tools of the communications mix can be used effectively by tourism, hospitality and events industries
6. Understand the marketing planning process and the links between each stage of the process
7. Analyse the applications of marketing ethics with specific applications in the tourism, hospitality and events industries
8. Evaluate the nature and role of digital marketing applications within tourism, hospitality and events
Outline for Research Methods
On successful completion of this module, students will be able to:
1. Source and review literature from a range of sources
2. Evaluate the different methodological approaches, methods and techniques that are available for researching specific projects
3. Evaluate different methods of collecting, interpreting and presenting qualitative data
4. Evaluate different methods of collecting quantitative data, including sampling issues, survey types; and questionnaire design and implementation
5. Discuss issues of access, ethics, validity and reliability in research
6. Justify an appropriate methodology for a chosen and reviewed topic
Outline for Business Development and Finance
On successful completion of this module, students will be able to:
1. Design and apply an appropriate market research and marketing strategy to assist the sales strategy for the business idea
2. Consider and assess all statutory and operational constraints to the business development idea
3. Analyse the relationship between the individual components of the business plan and the financial and budgetary processes to enable the assessment of the idea
Outline for Industrial Work Experience with Personal Development Planning
On successful completion of this module, students will be able to:
1. Undertake operational, supervisory and where possible, management tasks and duties within the organisation, including discussing and understanding organisational and management structures
2. Evaluate operational effectiveness, as well as strengths, functional constraints and opportunities for development, within the organisation
3. Reflect upon theoretical learning as applied within the world of work, including evaluation of own personal progress and development
4. Evaluate their personal contribution to the organisation, and be able to describe explicitly the skills gained through the work placement and their transferability to other employment, their programme of study and life situations
5. Articulate, through a presentation and practice application, research undertaken into the requirements of a specific career path and evidence of current strengths, development areas and plans in relation to graduate skills, attributes and work experience

(Year 3)

Outline for International Food and Beverage Management
On successful completion of this module, students will be able to:
1. Assess and propose responses to changes in government policy / legislation as they affect operational issues within food and beverage departments both in general and as they relate to current debates
2. Assess and critically evaluate current issues which are influencing types of food and beverage provision and consumer demand and managerial responses to them
3. Assess and critically evaluate the application of a systems approach to the management of food and beverage in the control of resources and their efficient and effective operation in the achievement of outputs
4. Analyse and discuss the consumer product relationship as a process in order to understand and effect its successful development and adaptation
5. Evaluate techniques of measuring and appraising the performance of food and beverage operations and consider and apply approaches to strategic decision making
6. Evaluate the role of planning, implementation and management of food and beverage provision within the different sectors of the hospitality industry
Outline for Strategic Management for THE
On successful completion of this module, students will be able to:
1. Discuss the role of strategic management within tourism, hospitality and events organisations
2. Evaluate the role of competitive advantage within the business environment
3. Analyse the major internal and external factors affecting the formulation and implementation of strategies in the tourism, hospitality and events industries
4. Evaluate the impacts of corporate social responsibility on organisational strategic planning
5. Evaluate a systems approach to strategic change management
6. Formulate and implement decisions based on strategic applications of financial management, human resource management, marketing management
7. Appraise the impact of applied strategic management in tourism, hospitality and events industries
8. Apply the principles and methods of strategic management to case studies focused on the tourism, hospitality and events industries
Outline for Employability and Career Development
On successful completion of this module, students will be able to:
1. Research and critically evaluate the graduate employment market
2. Identify where their chosen career path/s may lie within the employment market and methods to access these pathways
3. Synthesize the component skills and knowledge requirements of the chosen career paths and delineate how they can demonstrate these skills for the workplace
4. Research and Design a series of personal/professional career documentation templates that can be used in following identified paths: Hospitality, Tourism, Events and relevant management disciplines for the recruitment market
Outline for Branding and Advertising
On successful completion of this module, students will be able to:
1. Critically evaluate the theoretical and practical issues relating to branding, advertising and consumption in tourism, hospitality and events
2. Apply knowledge of branding and advertising and the research process to develop and execute an industry-oriented team project
3. Demonstrate an ability to work in a team and to manage a team-based project
4. Critically reflect upon the learning process in a team-based module
Outline for Conferences, Exhibitions and Corporate Events
On successful completion of this module, students will be able to:
1. Assess and critically discuss the range of events within the conferences, exhibitions and corporate events sector
2. Critically assess the requirements of each type of event and the power and influence of major stakeholders
3. Research and evaluate the micro and macro environmental factors and trends critical to the current and future success of events within the sector
4. Research and discuss sustainability and ethical issues surrounding conferences, exhibitions and corporate events
Outline for Dissertation
On successful completion of this module, students will be able to:
1. Identify an appropriate research topic
2. Demonstrate an understanding of the context of the topic by reference to appropriate data and information
3. Formulate and apply research methods appropriate to the topic selected
4. Document, analyse and test the results of such investigations
5. Draw suitable analytical and realistic conclusions
6. Write up and present an academic report on the topic within a specified time frame

* Internship / Industrial Attachment (IA) will be arranged for qualified students. Students must satisfy the following pre-qualifying requirements prior to 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 and pass the practical and theory assessments of your course
C. Achieve at least an attendance rate of 90%
D. Pass the Interview and Screening Test (comprising technical test and performance test)

Note:

Internship / IA posting is not guaranteed and will be subject to the approval of relevant passes by the Ministry of Manpower (MOM). No further Internship / IA posting will be arranged if a student withdraws or is terminated from the IA centre.
Students who fail to secure an IA will have to successfully complete a Research Project.
Qualified students who have secured an Internship / Industrial Attachment (IA) with an organisation will have to successfully complete the IA. Students who withdraw or are terminated from the IA centre will result in a failed IA module. In order for students to graduate from this programme, students are required to retake the module in the form of a Research Project. Students are also required to pay a re-take fee for the module as well as the fee for the extension of the Student’s Pass

Scope of Study

Theory and practical skills in the Tourism, Hospitality and Events (THE) industries, particularly hospitality

Delivery Mode

Lectures, tutorials, discussions, researches and practicals

Commencement Date/Intakes

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

Course Fees

Click to show course fee.

Course Fee per Year

Full-time

1.	^#Application Fee (Non-refundable and non-transferable)	:S$	500.00
2.	Tuition Fee	:S$	19,800.00
3.	Registration Fee for Overseas University	:S$	3,000.00
4.	Administrative Fee	:S$	610.00
5.	Examination Fee	:S$	900.00
6.	Course Material	:S$	1,050.00
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$	2,389.95
	Total	:S$	28,944.95

Part-time

1.	^#Application Fee (Non-refundable and non-transferable	:S$	100.00
2.	Tuition Fee	:S$	14,000.00
3.	Registration Fee for Overseas University	:S$	3,000.00
4.	Administrative Fee	:S$	400.00
5.	Examination Fee	:S$	900.00
6.	Course Material	:S$	980.00
	9% GST	:S$	1,744.20
	Total	:S$	21,124.20

^#One-time Fee

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.

Note 1:	All miscellaneous fees are inclusive of 9% GST.
Note 2:	Total course fees paid (except application fee and GST) by students are protected under the Fee Protection Scheme (FPS).
Note 3:	All students must sign the Advisory Note to Student before signing the Standard PEI-Student Contract.
Note 4:	The Standard PEI-Student Contract must be signed by the student prior to making course fees payments to DIMENSIONS.
Note 5:	Course materials include, but are not limited to lecture notes, e-books, online resources (including the Turnitin system and portals) and any other materials used for instruction in a course.
Note 6:	The course fees shown above are effective from 1st April 2024. DIMENSIONS reserves the right to make necessary amendments to the course fees without prior notice.

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

30 months Institutional Training and 6 months Industrial Attachment (IA)* (Total 36 months)
Maximum allowed period for a student to complete the course is 60 months of Institutional Training excluding Industrial Attachment (IA) period, subject to the approval from Cardiff Metropolitan University, UK

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

Students may consider pursuing a Master’s Degree in International Hospitality or other options within this field of study.

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: Completed GCE A-Level with passes in at least three subjects at D Grade and above (including Mathematics and Science) or DIMENSIONS’ Foundation Diploma in Business or a 3-Year Senior High School Diploma or an equivalent Diploma in related disciplines
English Proficiency: An IELTS score of at least 6.0 or DIMENSIONS’ Certificate in Academic English (CAE) Level 5 or passed DIMENSIONS’ English Proficiency Test at an equivalent level or its equivalent. 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.

Assessment & Awards

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

Assessments in course and / or at the end of semester

Assessment Methods

Combination of practical assessments, examinations, test, assignments, reports, portfolios, coursework and presentations

Assessment Grading Criteria

Following the University’s Generic Marking Criteria in 21 classifications evaluating a student’s Knowledge and Understanding, Cognitive Skills, Practical/Professional Skills and Transferable Skills

Module Name	Assessment Methods (Weighting)
Hospitality in Practice	Practical (40%), Exam (60%)
International Hospitality Events and Operations	Practical (50%), Assignment (50%)
Principles of Hospitality	Presentation (40%), Assignment (60%)
Diversity and Social Inclusion for THE	Assignment – Portfolio (100%)
Finance for Managers	MCQ/Case Study (20%), Case Study/Class Test (20%), Exam (50%), Participation (10%)
Managing People and Organisations	Practical (40%), Exam (60%)
Personal Development Planning	Assignment 1 (30%), Assignment 2 (70%)
Integrated Project	Group Presentation (50%), Project Report (50%)
Global Hospitality Management Today	Assignment (60%), Portfolio (40%)
HRM for Tourism, Hospitality and Events (THE)	Exam (50%), Assignment (50%)
Marketing for Tourism, Hospitality and Events (THE)	Assignment (50%), Individual presentation (10%), Exam (40%)
Research Methods	Coursework (100%)
Business Development and Finance	Coursework (100%)
Industrial Work Experience with Personal Development Planning	Reflective Report (50%), Presentation (15%), Employers Report (5%), Application (20%), PDP Presentation (10%)
International Food and Beverage Management	PRES1 Individual Presentation (10 minutes) (1000 words) (25%), WRIT1 Report (3000 words) (75%)
Strategic Management for THE	WRIT1 Written Assignment (50%) 2000 words, EXAM1 Written Examination (50%) 2 hours
Employability and Career Development	Assignment (100%)
Branding and Advertising	Assignment (50%); Presentation (50%)
Conferences, Exhibitions and Corporate Events	Assignment (50%); Presentation (50%)
Dissertation	Coursework (100%)

Expected Examination Results Release Date

Within 1 month from the Awarding Body’s Exam Board date.

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

Bachelor of Arts with Honours in International Hospitality Management awarded by Cardiff Metropolitan University, UK

Graduation Requirements

A “Pass” in all all modules, including Industrial Attachment (IA) / Industrial Work Experience*

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.

Note 1:	International Student must achieve at least 90% attendance rate (ICA Requirement).
Note 2:	International Student must not be absent for more than 7 consecutive days without valid reason (ICA Requirement).
Note 3:	Students who do not require ICA’s student’s pass must achieve at least 80% attendance rate.Our College only accept medical certificates as proof for absenteeism. Any other documents should only be accepted on a case-by-case basis with full justification and be acceptable by ICA.
Note 4:	In the first week of studies, an induction session will be conducted. The students will be briefed by the Academic Staff on full details of the course including scheme of work, timetable, assessments and grading, assessment and exam dates and venue and many other academic matters.
Note 5:	DIMENSIONS has the right to cancel a class/an intake if the minimum number of students enrolled is less than 10 for any programme per class. Students may enroll into a later intake, if any, or withdraw from course. (For refund, please refer to our Refund Policy).
Note 6:	Students (both international and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.

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