Advanced Diploma in Hospitality Management

Programme Duration 

• 12 months (Full time and Part time)
• 06 months (Optional) On-Job-Training – Subject to approval of Training Work Permit from Ministry of Manpower, Singapore

Teacher - Student Ratio: 1:40

Course Intake: Available intakes in year 2012:

Note: Application closes 1 month before the course commencement date for international students and 1 week for local students.

On Campus theory and practical 

•  12 months 

Module Synopsis:

Module 1:  Food & Beverage Cost Control

Controlling cost is a critical task all successful managers must handle.  Cost control management is necessary in order for any F&B operation to operate successfully and to maximize profits. This module will provide students with the basics concerning accounting principles and also to learn to apply cost control.

Module 2: Fundamentals of Management in the Hospitality Industry

This module extensively covers all aspect of the hospitality business from operational issues to the role of management.  It provides students with knowledge on significant changes within industry and keeps up to date with the dynamism of the hospitality and tourism industry

Module 3: Catering Management

Catering services are committed to achieving excellence through quality food and service in a manner which meets client’s expectations and achieve the highest level of customer satisfaction and value for money. They take charge of not only food preparation but also decorations such as table settings and lightings. With the correct atmosphere, professional event caterers with experience can make an event special and memorable. This module provides students with a practical guide to planning, executing and managing a catering business.

Module 4: Hospitality Marketing Strategy

The module is taught with a combination of theoretical and practical approach with emphasis on industry applications.  Students will be taught an applications-oriented concept to marketing hospitality products.  Students will also develop an insight to a clear step-by-step guidance on developing an effective marketing plan.

Module 5: Hospitality Information Technology

Advancement in technology will have an impact on the hospitality industry.  Students will be trained and kept abreast of the latest technological development on aspects related to hospitality industry.  This module provides students with the ability to apply the benefits of technology effectively to enhance productivity.

Module 6: Accounting for Hospitality Industry

The ultimate objective of any business is to earn profits with the available resources. This module prepares the student to have an understanding of the Accounting procedures and to perform the day to day transactions for a Hospitality Business. The student gains an insight to the importance of the control measures and accounting principles.

Module 7: Introductory Commercial Food Production

This module gives the student an idea of the diversity of commercial cooking. The module encompasses the various cooking methods, forecasting and volume feeding, indenting and purchasing procedures. It also offers familiarization with menu planning, portion control and also different types of catering operations.

Module 8: Hospitality Law

All personnel employed or otherwise, belonging to the hospitality industry must be aware of the Laws that they are required to adhere to. This may vary depending on the country, state or province where the business is located. There may also be social or religious influences. This module covers the basics of all the legal requirements that are needed to run a business in the hospitality segment.

Module 9: Human Resources

In many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry. Rather than taking a theoretical approach, this module provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation.