Higher Diploma in Hospitality Management

Course Structure

The Higher Diploma in Hospitality Management programme consists of 15 core modules

Course Outline

• Outline for The Contemporary Hospitality IndustryThe module introduces current patterns and structure of the hospitality industry. It also examines the recent development of the industry and explores the potential trends and development in the fast-changing commercial world.
• Outline for Customer ServiceThe 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 Financial ManagementThis 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 Managing Information and TechnologyThis module introduces students to the roles and functions of management information systems in a business operation and introduce them to the techniques for the effective collection, storing and analysing of data for effective decision-making process via electronic and paper-based communication. It will require the students to develop practical applications as well as the ability to recommend how MIS should be used in business as a competitive advantage. Students will also be exposed to the technical aspects of data management.
• Outline for Food and Beverage OperationsThe 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 Hospitality Operation Management IIThis module aims to equip students with an in-depth understanding of the managerial aspects of the Rooms Division department. Students will be exposed to managerial issues such as revenue management, forecasting, demand and pricing analysis, room assignment, inventory management, staffing and scheduling. Students will also get an opportunity to work on IT enabled property management systems in a front office setting.
• Outline for Personal and Professional DevelopmentThis module intends to help students to become an effective, confident, and self-directed person. Hence, students will have the confidence and professional skills to aspire for their personal and career growth.
• Outline for Food and SocietyThis unit explore the reasons 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.
• Outline for Global Business EnvironmentThe module aims to equip the students with an understanding of the global context in which organisations function. This module also helps the students to explore the dynamic nature of organisations through studying the impact of external factors such as political, legal, social and technological impacts on business operations.
• Outline for Management AccountingThis module aims to develop in learners a practical understanding of the accounting techniques to analyse financial statements, investigate control systems and income generation methods, and measure business performance. Learners also need to apply cost and financial information for budgeting and forecasting purposes and are expected to develop to make effective short-term decisions.
• Outline for Financial AccountingThe module equips students with knowledge of the essential accounting concepts, theories and systems of preparing and generating related financial statements. Successful students will be able to interpret and analyse the essential accounts and financial data, the financial health such as the liquidity, solvency and profitability of the company, and information supporting day-to-day business operations and decisions.
• Outline for MarketingThe aim of this module is to introduce learners to the key concepts and functions of marketing as they apply to services industries, including hospitality, travel, tourism, sports, leisure, and recreation. The unit aims to equip learners with knowledge and understanding of the key factors affecting marketing environments and the role of marketing in different sectors of relevant service industries.
• Outline for Organisational BehaviourThe aim of this module is to develop students’ understanding of individual and group behaviour in organisations and to examine the current theories and their application in managing behaviour in the workplace.
• Outline for Hospitality Operation Management IThis aims to provide an in-depth understanding of hospitality operations with the main focus on front office and housekeeping department. It will examine the role and functions of Rooms Division operations in facilitating efficient and effective operations and its coordination with other departments.
• Outline for Industrial Attachment*This module focuses on an action plan with aims, objectives and targets that support the development of a management report, in agreement with their line manager and tutor. The report should be supported by evidence collected by the learner and should demonstrate an in-depth knowledge of working practices and a broad knowledge of how the host organisation operates.

* 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)

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

This course aims to equip students with the requisite knowledge and skills to embark on a career in hospitality, F&B and the tourism sectors. Upon completion of this curses, successful students will have the developed the essential understanding about hospitality operations and management, including essential financial concepts, IT and customer service skills for the industry.

Delivery Mode

Lectures, tutorials, discussions, research activities and practical work

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

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Payment Mode

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For further details, please contact your Admissions Officer at 6334 0600.

Duration

14 months of Institutional Training with the schedule and session sequence set according to the Scheme of Work and 6 months of Industrial Attachment*.
Maximum allowed period for a student to complete the course is 28 months excluding the Industrial Attachment (IA)* period.

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

Graduating with a Higher Diploma in Hospitality Management opens up a wider array of possibilities for further study and future career opportunities in the four (4) distinct segments of the hospitality industry, namely food and beverages, travel and tourism, lodging, and recreation.

Notes:
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

Received a passing grade in at least one (1) GCE A-Level subject or DIMENSIONS’ Foundation Diploma in Business or Hospitality Diploma or other Certificate in Foundation programme (with equivalent entry requirements as Foundation Diploma in Business and subject to approval) or for mature students, they must be at least 30 years of age and possess a minimum of 8 years of work experience in relevant fields.

International students

Equivalent to Year 12 from the respective home countries of the applicants.

English Proficiency : An IELTS score of at least 5.5 or DIMENSIONS’ Certificate in Academic English (CAE) Level 4 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.

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.

Examination Period

At the end of each semester or course

Assessment Methods

Combination of assignments, examinations and practical performance

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)

Note:
All students will only be given 2 referral assessments, and no further referral assessment is permitted if they have maximised the number of attempts allowed. If students do not pass the module during the referral assessment attempts, they will not qualify for the full award and will only be eligible to exit the programme with a Diploma only if they pass all 8 modules at Level 4. Alternatively, students can opt to retake the module with the payment of retake fee per module of S$ 1,635.00 (inclusive of 9% GST) to try to achieve the full award.

Assessment Weighting

Modules	Assessment Methods (Weighting)
Marketing	Assignment (70%) Examination (30%)
Customer Service	Assignment (70%) Examination (30%)
Financial Accounting	Assignment (70%) Examination (30%)
Managing Information and Technology	Assignment (70%) Examination (30%)
Food and Beverage Operations	Assignment (70%) Practical Assessment (30%)
Personal and Professional Development	Assignment (70%) Examination (30%)
Food and Society	Assignment (70%) Examination (30%)
Hospitality Operation Management I	Assignment (70%) Practical Assessment (30%)
Management Accounting	Assignment (70%) Examination (30%)
Global Business Environment	Assignment (70%) Examination (30%)
The Contemporary Hospitality Industry	Assignment (70%) Examination (30%)
Organisational Behaviour	Assignment (70%) Examination (30%)
Financial Management	Assignment (70%) Examination (30%)
Hospitality Operation Management II	Assignment (70%) Practical Assessment (30%)
Industrial Attachment	Practical Performance (100%)

Expected Examination Results Release Date

Not more than 3 months after the final assessment

Qualification Award

Higher Diploma in Hospitality Management awarded by DIMENSIONS International College

Graduation Requirements

A “Pass” in all the assessments of all modules including the Industrial Attachment/Research Project

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.