Diploma in Hospitality Operations
Diploma in Hospitality Operations
The Diploma in Hospitality Operations requires students to undergo a spectrum of competency and skill-based training, covering the operational aspects of the hospitality and food and beverage trade.
Students will develop an in-depth understanding of the front-end operations and back-end processes of the hospitality, business management, and tourism businesses, allowing them to gain knowledge of the fundamental concepts behind the industry.
Delivery will be focused on instructional and practical exercises – more “hands-on” learning so that students get to do more, rather than listening and absorbing facts and figures. Theoretical concepts will still be taught to provide basic knowledge of the hospitality industry. The theory/practical blend is around 30:70.
Course Objectives
The Diploma programme enables students to build foundational understanding and knowledge in the hospitality and tourism industry.
Students will develop an appreciation in the fundamentals of marketing, planning, and communication, acquire personal grooming and development skills critical for the service industry, with additional specialisation modules focusing on food and beverage operations, front office operations, and housekeeping services.
Awarding Body
- SDH Institute
Accreditation
Institute of Hospitality, UK
Entry Requirements
| Minimum Age | 17 |
| Language Requirement |
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| Academic Requirement |
Local students:
International students: |
| Work Experience | Not Applicable |
Mode of Delivery
- Study on campus:
Blended learning, including face-to-face classroom lecture; Individual/Group presentation/discussion; Hands-on Practice.
- For place and train programme only
Blended Learning (80% e-learning; 20% Face-to-face classroom lecture)
Assessment Methods
- Written Assignments, Practical demonstration/test; Final Examinations
Graduation Requirements
- Obtained an overall passing mark in all required modules that include 4 core modules and 2 elective modules
Progression Pathway
- Upon graduation of the SDH Diploma in Hospitality Operations, students may progress to take up the SDH Two-years Advanced Diploma in Hospitality and Tourism Management conducted by SDH Institute. Click on the link below to find more about this program:
SDH Two-years Advanced Diploma in Hospitality and Tourism Management
Course Duration
- Full-time: 6 months
- Part-time: 9 months
- Industrial Attachment: 6 months
Maximum Candidature Period
- Full-time: 24 months
- Part-time: 33 months
Next Available Intake(s)
- The intake for this program is every month
Core Module: Food and Beverage Knowledge - FT (45 Hrs) / PT (40 Hrs)
The increasing levels of globalisation brought on by this technological age have opened the hospitality industry up to an exciting variety of culinary options. Together with these new opportunities come new challenges of familiarising practitioners with the wide choices in food, beverages, cultural styles and dietary needs. This module will serve to provide an overview of some of the options and requirements for food and beverage operators in the globalised context.
Core Module: Front Office Operations – FT (45 Hrs) / PT (45 Hrs)
Front office is a key and central focal point of any hotel, it’s the communication hub where all departments cross paths. Front office is a major revenue generator with a rich service orientated and mindset. Today the Hospitality industry requires its new staff to be competent having practical experiences which makes them easier to train. This module focuses on two elements; one being the academic theories of Front Office, the other is the practical side of operations. This gives students the opportunity to put theories into practice within a controlled environment.
Core Module: Marketing and Hospitality Events Catering - FT (45 Hrs) / PT (40 Hrs)
Events are short-term phenomena bounded in time and space in organisational calendars. Although temporary, they need to be run professionally as the organisations operate in complex business networks. From mega events to affairs with small set-ups, events are organised diversely to be vehicles for various occasions; to contribute to and fulfill wide societal, organisational and cultural purposes. This module provides an overview on designing and organising events, and related measures to make them successful and safe.
Core Module: Principles of Communication - FT (45 Hrs) / PT (40 Hrs)
Students are introduced to the basic principles and practices of communication. They will acquire the necessary conceptual foundation for future practical applications. Students will learn how to become composed, credible and articulate speakers in a variety of professional situations. Special attention is paid to identifying and developing verbal and non-verbal communication skills, as well as cultivating strong and expressive vocal characteristics.
Elective Module: Food and Beverage Operations - FT (60 Hrs) / PT (60 Hrs)
The increasing levels of globalisation brought on by this technological age have opened the hospitality industry up to an exciting variety of culinary options. Together with these new opportunities come new challenges of familiarising practitioners with the wide choices in food, beverages, cultural styles and dietary needs. This module will serve to provide an overview of some of the options and requirements for food and beverage operators in the globalised context.
Elective Module: Housekeeping Operations – FT (45 Hrs) / PT (45 Hrs)
Housekeeping provides home away from home comforts to the valued guest. The housekeeping department is the most critical and important area within a hotel. Its systematic approach to perfection sets the hotel standards which sets the benchmark against other hotels. Housekeeping staff today are highly skilled staff with an array of skills that propel them in to a future management career. This module prepares students to be competent and operationally ready for a career journey in Housekeeping operations.
Elective Module: Introduction to Academic Production Skills - FT (45 Hrs) / PT (40 Hrs)
The module is designed to impart students a life-long self-learning process approach in acquisition of knowledge in production skills as part of personal development planning in higher education. The students will learn and apply key academic skills on presentation and research finding writing in the academic contexts on class assignments, projects and examinations.
Elective Module: Introduction to Business Studies - FT (45 Hrs) / PT (40 Hrs)
The module aims to equip students with fundamental knowledge for the various aspect of business. In this module, we will discuss the nature and purpose of business, structure and classification of business, different stakeholder perspectives, internal and external environment factors that influence the scale of business and production.
Industrial Attachment - 6 Months
Given the intensity and unpredictable nature of working in the hospitality industry, immersion in an actual hospitality setting will further a student’s capabilities, perhaps regardless of any extent of instruction or practical simulation. This portion of the course aims, where possible to provide students with that immersion and enhancement.
Front Office and Housekeeping Operations (Teach-out) - FT (45 Hrs) / PT (40 Hrs)
Professionals in today’s hospitality sector face many challenges in this industry, therefore a good perspective of how other departments work especially in the areas of Front Office and House Keeping where the majority of revenue is generated and where service is of the utmost importance is paramount to a successful hospitality business. Today the Hospitality industry requires their new staffs to be work ready by having good theoretical and practical experiences which makes them easier to train. To this end this module focuses on two elements; one being the academic theories of Front Office and House Keeping and two, the practical side of these operations thus giving students the opportunity to put theories into practice within a controlled environment.
Food, Beverage, and Labour Cost Control (Teach-out) – FT (45 Hrs) / PT (40 Hrs)
The food and beverage (F&B) industry thrives through factors of the business that are either controllable or uncontrollable. External forces such as location and customer preferences are those that are rarely controlled. Cost and system controls are those that F&B managers can manage in order to achieve desired profits. When F&B operators are able to skilfully and creatively combine knowledge and kitchen resources, then success becomes attainable even in very competitive markets. This module will provide the basic knowhow and the fundamental skills in food, beverage, and labour cost controls.
Fees
| Local | International | |
|---|---|---|
| Application Fee (Non-Refundable) | $108 | $355 |
| Course Fees | $5,500 | $8,000 |
- Click here for Miscellaneous Fees
- Click here for Refund Policy
- Course Time Table
- Application Form
Note:
- All prices stated above are inclusive of the prevailing Goods & Services Tax (GST)
- Local Applicant: Singapore Citizens and Permanent Residents
- International Applicant: International students including international students transferring from other local institutes
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