Objectives
This course aims to provide students with a managerial orientation towards tourism and hospitality management and appreciation of the mechanism of hospitality and tourism industry, understanding of the management and organization involved in provision and consumption of the hospitality and tourism products and services. It is designed to prepare students for supervisory and management level responsibilities in the Hospitality and Tourism sector and equip with an integrated knowledge of management principles and the operations of the Tourism and Hospitality industry.
Course outline
There are 8 modules in total. The modules are:
- Organizational Behaviour & Culture
- Principles of Accounting
- Principles of Management
- Principles of Marketing
- Food and Beverage Service Operation
- Front Office and Housekeeping Operations
- Tourism Systems and the Environments
- Hotel Convention Sales and Services
Pre-requisites
- Age : 16 years old & above
- Academic level: At least 10 years of formal education or equivalent or pass the placement test of SCI or One year and above relevant working experience
- Language Proficiency: English Language with IELTS 5.5 & above or GCE ‘O’ Level graded C6 or better or pass SCI language proficiency test or equivalent.
Course Duration
This course consists of 8 modules and an industrial attachment. All modules and industrial attachment will be completed within 9 months.
Course Certification
Upon completion of the 8 modules and industrial attachment, those who fulfill the required attendance and pass all the assessments will be awarded a Diploma in Hospitality and Tourism Management certificate by SCI.
Further Information
For more information about the PT Diploma in Hospitality and Tourism Management,
Download BrochureObjectives
This course aims to provide students with an advanced managerial orientation towards tourism and hospitality management, understanding of the advanced management and organization involved in the provision and consumption of the hospitality and tourism products and services. It also helps the students to identify and understand the techniques and theory implied in the hospitality and tourism environment. Students are given emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, team work and other relevant professionalism topics related to the industry.
Course outline
There are 12 modules in total. The modules are:
- Organizational Behaviour & Culture
- Principles of Accounting
- Principles of Management
- Principles of Marketing
- Food and Beverage Service Operation
- Front Office and Housekeeping Operations
- Tourism Systems and the Environments
- Hotel Convention Sales and Services
- Human Resource and Cross Culture Management
- Housekeeping Management
- Food and Beverage Management
- Research Method
Pre-requisites
- Age : 16 years old & above)
- Academic entry requirements: Relevant SCI Diploma or others PEIs Diploma or at least 12 years of formal education (*others PEI diploma will be based on a case by case basis to the academic level requirement.)
- Language Proficiency: English Language with IELTS 5.5 & above; or at least C6 in GCE O Level English; or passed the language proficiency test of SCI or equivalent
Course Duration
This course consists of 12 modules and an industrial attachment. All modules and industrial attachment will be completed within 12 months.
Course Certification
Upon completion of the 12 modules and an industrial attachment, those who fulfill the required attendance and pass all the assessments will be awarded an Advanced Diploma in Hospitality and Tourism Managementby SCI.
Further Information
For more information about the PT Advanced Diploma in Hospitality and Tourism Management,
Download BrochureA sample of programme outline
| DURATION | LESSON |
|---|---|
| 15 minutes | Review of previous lesson and/or assignments Module content |
| 1 hour | New lesson |
| 15 minutes | Break |
| 1 hour | New lesson |
| 30 minutes | In-class assignment |
| Total: 3 hours | |
