Advanced Diploma in VIP Service Management
Introduction
The Advanced Diploma in VIP Service Management is awarded by School D’Hospitality. This programme study is intended for students who seek to advance to the Bachelor Degree Level. Students must successfully complete all modules as prescribed in order to be awarded the Advanced Diploma. The Advanced Diploma in VIP Management prepares the students to a career in international hospitality management. In this course, the students develop the knowledge, supervisory skills and attitudes needed in the servicing and management of VIP’s (very important persons).Students will develop the much needed confidence to provide discriminating customers the amenities/services and how to utilise them to the ultimate satisfaction of such clients. It also covers modules in the effectively managing hospitality businesses.
Awarding Body
Diploma Awarded
- Advanced Diploma in VIP Service Management
Entry Requirements
- Minimum Age: 17
- Academic Level: Diploma awarded by School D'Hospitality, Higher Nitec Holders, Diploma from recognised institutions or its equivalent
- Language Proficiency: IELTS 5.5 or its equivalent
- Work Experience (If applicable): NIL
- Internal Assessments: Written Exams, Assignment / Projects, Practical Exams
Assessment Methods
- Written Assignments, Examinations plus Project / Industrial Attachment (Optional)
Graduation Requirements
- Obtained a pass in all modules
- Complete and pass the Industrial Attachment if the student opt-in for an industrial attachment.
Duration
- Full-time: 9 months
- Part-time: 12 months
- Industrial Attachment (Optional): 6 months
Course Modules
Core Modules
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 Sustainable Tourism, Planning and Development |
| Human Resource Management |
| Organisational Behaviour |
| Quantitative Methods for Business Management |
| Economics for Business |
| Managerial Accounting |
| Food and Beverage Operations Management |
| VIP Service Management |
| Industrial Attachment (Optional) |
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Course Synopsis
1. Sustainable Tourism, Planning and Development
This course covers issues and methods in tourism development planning from the perspective of sustainable development, that is, where it is important to use resources to meet the needs of society today in such a way as to ensure the availability of resources, thus meeting the needs of future generations. This is done via the application of many traditional public planning methods, emphasising community participation and ecosystem management models.
2. Human Resource Management
This course facilitates an understanding of the policies, procedures, and systems required to attract, select, develop and retain quality employees. Students learn about the major environmental factors that affect the HR function, including legislation, economics, and demographics. The course emphasizes human resource issues in the hospitality industry. Instruction is based on lecture and discussion as well as case analysis and project work.
3. Organisational Behaviour
Organisation Behaviour (OB) is an interdisciplinary field that aims to better understand and manage people in the workplace. It is oriented towards research and application. This course is designed to acquaint students with the theories of behaviour of people in social organisations. It also covers topics like managing organisational changes.
4. Quantitative Methods for Business Management
Quantitative Methods is the application of a mathematical and scientific approach to solving business and management problems in order to help managers make better decisions. It is intended to provide students with an understanding of the role that quantitative methods play in the decision making process. It encompasses a number of mathematically oriented techniques that have either been developed within the field of management science or been adapted from other disciplines, such as the natural sciences, mathematics, statistics, and engineering.
5. Economics for Business
This course introduces students to microeconomic principles and theories in the context of applications and solutions associated with the service industry with a focus on hospitality and travel. Topics include: principles of production, supply and demand, firm behavior, costs, pricing and topics specifically associated with the travel and hospitality industry. Course work includes readings, lectures, discussions, problem sets and guest speakers.
6. Managerial Accounting
This module aims to equip the students with an understanding of the basic concepts associated with corporate financial management. It provides an overview of the techniques used by the financial manager in making the underlying financial and investment decisions and uses various methods to maximize a firm’s wealth. Topics include financial forecasting, planning & budgeting, financial statement analysis, time value of money, valuation of the firm using risk-return models, capital budgeting and cash flow.
7. Food and Beverage Operations Management
This course covers pertinent management issues and principles relevant to the food and beverage industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the F&B service system: marketing, menu planning, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout the course.
8. VIP Service Management
This course focuses on the skills and knowledge necessary to effectively supervise and efficiently manage the services given to VIP’s, an area that these days has become more complicated. Students will develop an understanding of the highly discriminating and at times demanding customers, the psychology of how to approach this challenge and ultimately clear with the latter expressing great satisfying experience.
9. Industrial Attachment (Optional)
Students have the opportunity to be placed in one of our partner’s hospitality companies. In the 6 months of attachment, students will be rotated in different departments and roles to gain substantial experience required for them to gain a foothold in the industry after they graduate. Supervisors will be placed in the charge of students. The supervisors will conduct site visits to understanding the students’ working conditions and performance. Assessment of the students’ performance is after 6 months by the respective company management and designated supervisors.
Course Fees
Course Timetable
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