The course aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry.
Course Outcome
The course aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry.
In addition it is also designed to develop independent research and study skills required when working at senior managerial level in the industry. It is therefore an excellent preparation for either entry to the workplace or as a springboard into final year bachelor’s degree level study.
Course Structure
Duration of study:
Twelve (12) Months
Modules: 7 Modules
Operational finance in tourism and hospitality
Human resource management in the tourism and hospitality industry
Strategic marketing in the tourism and hospitality industry
Customer relationship management in the tourism and hospitality industry
Contemporary issues in the tourism and hospitality industry
Food and beverage management
Facilities management in the tourism and hospitality industry
Mode of Teaching:
Classroom-based (inclusive of the following – face-to-face classroom lectures, peer interactions, individual assignments, case studies, group study and in-class exercises)
Teacher Student Ratio:
1: 90
Medium of Instruction:
English
Format:
Full-time and Part-time
Course Modules and Outline
Operational finance in tourism & hospitality (OFTH):
This unit covers understanding the concepts of financial management and accounting within a hospitality or tourism business; controlling the finances and managing the cash flow and Manage the profitability of a department within a hospitality or tourism business.
Human resource management in the tourism and hospitality industry (HRMTHI):
This unit covers understanding the principles of human resource (HR) management in the tourism and hospitality industry; leading teams and developing human resources policies.
Strategic marketing in the tourism and hospitality industry (SMTHI):
This unit covers contributing to the development of marketing and sales strategies in the tourism and hospitality industry; optimising marketing communications, building strategic partnerships, new product development and understanding the purpose and components of an organisational business plan.
Customer relationship management in the tourism and hospitality industry (CRMTHI):
This unit covers developing a customer service strategy in the tourism and hospitality industry; managing customer relationships (CRM) and evaluating customer service.
Contemporary issues in the tourism and hospitality industry (CITHI):
This unit covers understanding how to identify emerging issues in the tourism and hospitality industry and examining their impact.
Food and beverage management (FBM):
This unit covers developing food and beverage operations, understanding the management of food and beverage operations and evaluating their effectiveness.
Facilities management in the tourism and hospitality industry (FMTHI):
This unit covers evaluating the role of a facilities manager in a hospitality or tourism organisation; ensuring the facilities of a hospitality or tourism organisation meets health, safety and environmental requirements and maintaining and developing the facilities of a hospitality or tourism organisation premises.
Admission Requirements
Admission Requirements
For Mature Candidates
All applications are subject to the School’s assessment of eligibility for entry into the programme.
Course Fees
Course Fees
Price ($SGD)
Course Registration Fee
100
Tuition Fee
5400
Student Membership Fee (CTH)
150
Course Material Fees
500
Medical Insurance
120
Student Pass Application and Issuance Fee
180
Fee Protection Scheme
300
(A) Total Course Fees Payable
6750
CTH Examination Fee
950
Institution Registration Fee
100
(B) Total Institution Fee + Exam (CTH)
1050
Total Course Fees Payable + (Total Institution Fee + Exam) = (A) + (B)
7800
Miscellaneous Fees
Price (SGD)
Student Pass Renewal Processing Fees
216
School Application Fees (Non-refundable)
324
Medical Check-Up
54
Re-Mark Examination Fee / Certificate Reprint
162
Re-Examination Fee / Late Entry Exam Fee (per module)
108
Late Payment Fee (per month)
54
Course Assessment
Module Code
Module Title
Assessment Mode
OFTH
Operational Finance in Tourism and Hospitality
Assignment (100%)
HRMTHI
Human Resource Management in the Tourism and Hospitality Industry
Assignment (100%)
SMTHI
Strategic Marketing in the Tourism and Hospitality Industry
Assignment (100%)
CRMTHI
Customer Relationship Management in the Tourism and Hospitality Industry
Assignment (100%)
CITHI
Contemporary Issues in the Tourism and Hospitality Industry
Closed Book Written Examination (100%)
FBM
Food and Beverage Management
Assignment (100%)
FMTHI
Facilities Management in the Tourism and Hospitality Industry
Assignment (100%)
Note:
Individual units and the qualifications will be graded either as fail, pass, merit or distinction.
Overall Module and Written Examination Grade
Level
Failure criteria
Pass criteria
Merit criteria
Distinction criteria
Level
5
Students who fail:
To achieve a pass, students must:
To achieve a merit grade (60% to 79%) students must:
To achieve a distinction grade (80%+) students must:
have major weaknesses or have not fulfilled the CTH academic regulations
meet the requirements of the assessment criteria and learning outcomes
meet the requirements of the assessment criteria and learning outcomes
analyse information, theories and concepts critically
apply theories, concepts and principles beyond the context in which they were first learned
use a wide range of academic research sources
demonstrate evidence of critical evaluation of the suitability of approaches, techniques and models in the area of study
reach balanced conclusions with regard to conflicting theories and arguments
use investigative techniques to solve problems
use research sources and/or theories to make sound and justified judgements and recommendations
recognise how the limits of their knowledge influences the field of study
present work that is clear, coherently structured and professionally presented in conformity with agreed convention.
meet the requirements of the assessment criteria and learning outcomes
present a cogent rationale for recommending developments to theories and principles underpinning the area of study
make reasoned and evidence-based generalisations and deductions from interpretations of data
apply theories, concepts and principles beyond the context in which they were first learned
use a wide range of academic sources of research to identify patterns and trends and substantiate findings and recommendations
adapt problem solving techniques from another context or in an innovative way
present work that is fluently expressed, professionally presented to a range of audiences in a way that conforms with agreed conventions, including Harvard Style academic referencing
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