Higher Diploma in Hospitality Management
The Diploma is designed to meet the following aims:
- To provide an educational foundation for a range of junior management careers in hospitality;
- To provide specialised studies directly relevant to individual vocations and professions in which students are working or intend to seek employment;
- To enable students to make an immediate contribution in employment;
- To provide flexibility, knowledge, skills and motivation as a basis for career development and as a basis for progression to higher level of studies;
- To develop students’ ability in hospitality services through effective use and combination of the knowledge and skills gained in different parts of the programme;
- To develop a range of competency skills and techniques, personal qualities and attitudes essential for successful performance in career life.
The Higher Diploma course comprises nine (9) subject units of study, of these eight (8) units are determined by the college from the following list. The other mandatory subject unit is the Work-based Experience Unit (Internship).
This unit will enable learners to gain understanding of the practical aspects of cellar and bar operations management that are fundamental to the licensed retail trade.
This unit will enable learners to gain an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.
This unit enables learners to gain understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service.
This unit provides learners with the opportunity to acquire honed employability skills required for effective employment.
This unit will enable learners to develop practical understanding of the accounting techniques used to control costs and profits, and to support managers in making effective short-term decisions.
This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills.
This unit will enable learners to gain understanding of contract and event management in the hospitality industry, including the diversity of the services and products, and factors that optimise business performance.
This unit enables learners to gain understanding of the operational and economic characteristics, product development, pricing and profitability concepts and gain skills to analyse and improve operational performance in hospitality.
This unit enables learners to gain understanding of human resource management, employee relations and employment law, recruitment and selection, and training and development in service industries.
This unit will enable learners to understand menu planning and related product development as strategic business processes, and acquire skills in effective implementation of new products and services.
This unit enables learners to understand the concepts of marketing, the role of the marketing mix, the marketing cycle, and gain skills in using the promotional mix.
This unit aims to help the learner become an effective and confident self-directed employee. This helps the learner become confident in managing own personal and professional skills to achieve personal and career goals.
The aim of this unit is to enable learners to understand the concept of quality and quality management and define it in the context of business and service operations.
This unit will provide learners with a comprehensive understanding of contemporary rooms’ division operations management and the importance of revenue management to operations.
This unit enables learners to gain understanding of performance and impact and management of change in small business enterprises and gain skills to improve management and performance and revise business objectives and plans.
This unit enables learners to gain understanding of behaviour management principles and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career development plan.
This unit enables learners to gain understanding of the travel and tourism sector, the influence of government, the effects of supply and demand, and the impacts of tourism.
The aim of this unit is to enable learners to gain understanding of UK and worldwide destinations, their cultural, social and physical features, their characteristics and issues affecting their popularity.
The aim of this unit is to offer students the opportunity to engage in sustained research in a specific field of study. The unit enables students to demonstrate the capacity and ability to identify a research theme, to develop research aims, objectives and outcomes and to present the outcomes of such research in both written and verbal formats.
This unit aims to enable learners to experience the scope and depth of learning which may take place in a work-based context by planning, monitoring and evaluating work experience.
- Understand fundamental service marketing concepts, key areas of customer satisfaction, service quality and customer service skills;
- Explain the functions, processes and information needs of hospitality management;
- Understanding purchasing and cost control concepts;
- Understand principles and practices of management behaviour;
- Understand fundamental concepts of food & beverage management;
- Understand the external factors and operational issues which affect the success of event management;
- Understand the operations, processes, staff training, menus and meal services of restaurant.
- Apply subject knowledge and understand to address familiar and unfamiliar problems, through research into the problems and issues facing commercial hospitality organizations or the wide aspects of the contemporary hospitality industry;
- Able to think independently and solve problems.
- At least Grade E in any TWO (2) GCE ‘A’ Level subject or Diploma in Hospitality Management or Diploma in Hotel Services
- Grade 12
- STPM – 2 passes
- ITE-Higher Nitec 2.5
- Chinese Senior High School Year 3
Students with equivalent foreign qualifications may be admitted provided they are proficient in the English Language, and possess
- IELTS 5.5 or equivalent qualifications (wef July 2016 intake) OR
- a Pass in English Placement Test determined by the College
Those who fail the English Placement Test will be required to attend an English course conducted by college to achieve a Lower Intermediate level.
|Total Duration:||12 months (full-time) + 6 months internship|
|Total Course Hours:||480 for subject units|
|240 hours for work base experience unit|
Candidates who successfully complete all 9 units of this programme will be awarded the Higher Diploma by Beacon International College.
Certificate of Merit Award
A student who has successfully completed a diploma course may be awarded a Certificate of Merit, provided that the following criteria are fulfilled:
- At least one (1) subject unit with a Distinction grade AND
- At least a merit grade using an average mark of the total subject marks in the course
Top student award
A student awarded the Certificate of Merit and has the highest total marks in the intake may be considered for the Top Student Award.
Beacon maintains a maximum teacher-student ratio as follows:
Tutorial – 1:40
Lecture – 1:72
Teaching Approach and Methods
The teaching approaches and methods adopted will be according to the requirement of the learning outcomes of each unit. These may include:
- Group Work
- Field Trips
- Case Studies
- Role Play and
In-course assessment will be conducted. In-course assessment may include quizzes, class tests, class participation in question and answer session, oral presentation, unit assignments including assignment reports and demonstrations where relevant, valid and appropriate.