Overview
The Diploma in Hospitality and Tourism Management (Mandarin) aims to equip students with:
To develop the skills and knowledge of managing tourism business. It provides student with a broad understanding of the operational aspects of tourism business through in-depth studies.
The skills and knowledge in managing the Hospitality Industry. Students will develop an in-depth understanding of both the front end and operations and back-end processes of the hospitality business through classroom learning or e-learning.
Objective
The Diploma in Hospitality and Tourism Management aims to equip students with:
To develop the skills and knowledge of managing the tourism business through in-depth studies.
Course Information
Course Structure
The course consists of the following 6 modules:
Unit 1 Principle of Management
Unit 2 Human Resource Management
Unit 3 Business Communication
Unit 4 The Global Hospitality Industry
Unit 5 Marketing in Hospitality and Tourism Industry
Unit 6 Housekeeping Management
Unit 1 Principle of Management
This module equips the students with the explanation of the basic theory, knowledge, skills, and techniques of management, and combines with case study to enhance student’s ability of problem analyzing and solving. The module covers the following:
Learning Outcomes:
- Basic theory and technique of management;
- History of the development of theories and ideas of management;
- Basic function of management such as planning, organizing, lead, control, etc. As well as their correlations;
- Basic knowledge of human resource in recruitment and training; and
Theory of inspiration and method of innovation.
Unit 2 Human Resource Management
This module will equip students with the basic theory and method of human resource management, and know the common procedure of human resource management in companies. The module covers the following:
Learning Outcomes:
- Introduction to human resource management;
- Planning;
- Analysis;
- Recruitment and employment;
- Performance management;
- Compensation management;
- Training and career development;
- Labour relationship and human resource management in a cross-culture environment.
Unit 3 Business Communication
This module aims to promote an understanding of key concepts of business communication as it applies to today’s organizations. Students will be exposed to the different frameworks of studying and understanding foundation of business communication and apply the step in writing process for crafting brief message for reporting and oral presentation. This module covers the following:
Learning Outcomes:
i. Professional Communication in a Digital, Social, Mobile World
ii. Collaboration, Interpersonal Communication, and Business Etiquette
iii. Communication Challenges in a Diverse, Global Marketplace
iv. Planning Business Messages
v. Writing Business Messages
vi. Completing Business Messages
vii. Digital and Social Media
viii. Writing Routine and Positive Messages
Unit 4 The Global Hospitality Industry
The aim of this module is to provide students with a broad introduction into the complex world of hospitality and tourism business operations. It provides an overview of the separate functions and activities that concern managers in modern businesses. This module reflects modern concerns of hospitality and tourism business operations and has the following:
Learning Outcomes:
- Understand the Structure & Scope of the global hospitality and tourism industry, including key sectors such as hotels, restaurants, events, and travel.
- Identify Major Trends & Challenges affecting the hospitality industry, including sustainability, technology, globalization, and customer expectations.
- Explain the Core Functions of hospitality operations, including front office, food & beverage, housekeeping, revenue management, and customer service.
- Recognize the Role of Tourism in the hospitality sector and its economic, social, and environmental impacts
- Analyze Business Operations by examining different management approaches in hospitality settings
- Evaluate Service Quality and its impact on customer satisfaction and business success.
Unit 5 Marketing in Hospitality and Tourism Industry
The aim of this module is to equip students with an understanding of the principles of marketing as they apply to the industry and offers a framework for a more effective marketing strategy approach for the industry. Students will be introduced to a marketing function of the organization and develop marketing theories from customer motivation to product development. The focus is on how organization identify the needs of their target markets, understand the buying behaviour of their target markets, and develop a marketing mix (comprising products, price, promotion and placement) to satisfy the needs and wants of these markets. While the course has a theoretical base, practical application of the concepts of marketing to real world situations is an essential element and this module has the following:
Learning Outcomes:
- Explain the fundamental concepts of marketing and their application in the hospitality and tourism industry.
- Analyze the unique characteristics of marketing in hospitality and tourism compared to other industries.
- Identify the key factors influencing customer motivation and buying behavior in hospitality and tourism.
- Evaluate different market segments and select appropriate target markets for hospitality and tourism businesses.
- Apply the marketing mix (4Ps: Product, Price, Promotion, Place) to create strategies that meet customer needs.
- Assess the role of service quality, customer experience, and branding in hospitality and tourism marketing.
Unit 6 Housekeeping Management
This module examines the key concepts of housekeeping management in the hospitality Industry. Important topics in this module include the role of housekeeping, planning and organizing, managing inventories, safety and security of the lodging property. The module covers the following:
Learning Outcomes:
- Explain the importance of housekeeping in guest satisfaction and hotel operations.
- Identify the key responsibilities of the housekeeping department.
- Recognize the interdepartmental coordination required for efficient housekeeping operations.
- Develop effective cleaning schedules and room assignment strategies.
- Apply best practices in staffing, shift planning, and workload distribution.
- Implement efficient workflow systems for daily, deep, and periodic cleaning.
- Identify different types of housekeeping inventories (linens, amenities, cleaning supplies).
The delivery of modules is subject to change and may not follow the sequence as shown above.
Learning Mode
Classroom Lessons
Duration of Course
Part-time: 6 Months
1 session per week x 6 hours
Manner in which Assessment will be Conducted
100% Course Work Assessment
Assessment Grading Criteria
Grade | Marks |
Distinction | 80 and above |
Merit | 65 to 79 |
Pass | 50 to 64 |
Fail | 0 to 49 |
Requirements for Graduation
Achieved a ‘Pass’ for all units with at least 75% attendance for the entire course
Qualification Award
Diploma in Hospitality and Tourism Management (Mandarin) awarded by British Education Centre
Manner in which course will be Taught
Lectures, case studies, tutorials, discussion etc.
Average Teacher-Student Ratio is 1:30
Please note that the maximum number of students in the classroom is subjected to the maximum allowable seating capacity
Progression Pathway
Students who successfully complete the Diploma in Hospitality and Tourism Management (Mandarin) may consider progressing to higher-level courses in Hospitality and Tourism by other institutions.
Requirements for Enrolment
Minimum entry age: 16 years old
Minimum academic requirements: At least 3 passes at GCE “O” Level or Completion of Secondary School or equivalent.
For mature candidate who does not meet the above Minimum academic requirements, the candidate must be at least 30 years old with 8 years working experience
Minimum Language Proficiency: Pass in Mandarin at C6 or better in GCE “O” Level or in High School or equivalent.