About this Course

This programme is designed for individuals who aspire to begin a career in the field of travel, tourism and hospitality management or would like to assume greater responsibilities in one of the many ancillary service industries but lack the professional training and wish to have their skills formally recognised. Participants will acquire an integrated knowledge of the best industry practices and the operations of the Travel, Tourism and Hospitality industries.

This programme includes field trips and hands-on practicum. The campus has a Hospitality Training Centre (Tropical Breeze) in a hotel setting which makes learning more realistic for the participants.

Programme Objectives

Marketing in Travel, Hospitality and Tourism

This module provides a vocational focus on the broad-based units on the economics of leisure and tourism, accounting and finance and principles of business management. It will develop in students the ability to apply the principles of marketing to different sectors of the travel, hospitality, tourist and recreational industry. Topics include: relationship marketing in travel, hospitality and tourism, influence of environmental factors, importance of market research, market segmentation, targeting and positioning, pricing products, promoting products, channels of distribution and destination marketing in relation to visitor attractions, transportation and travel, accommodation and lodging, tours and packages, and events and conventions.

Information Technology in Travel, Hospitality and Tourism

This module introduces basic computer fundamentals and systems architecture and identifies the use of IT for both domestic and international travel accommodation. It studies the applications of the Internet and e-commerce in the travel, hospitality and tourism industry including on-line travel reservation systems, virtual communities, user interface systems, hotel database systems, expert systems and tourist information systems.

Economics of Leisure and Tourism

This module studies the economic concepts from first principles and applies them to a range of leisure, recreational and tourism problems and issues at the consumer, business, national and international level. Key issues covered would include: tourism geography, organisations and markets, price system, demand forecasting and estimation, balance of payments and exchange rates, the role of government and growth opportunities and threats in macroeconomics that face the leisure, recreation and tourism industry.

Principles of Business Management (II)

This module is intended to provide knowledge on the basics of business management against the backdrop of the travel, hospitality and tourism industry. Topics studied include the development of management thought and practice, the business environment, corporate strategy and planning, organising, job responsibilities and delegation, decision-making and the control system, leadership and managing change in an organisation.

Accounting and Finance in Travel, Hospitality and Tourism

This module presents managerial accounting and finance concepts and explains how they apply to specific operations in the travel, hospitality and tourism industry. Fundamentals of the management accounting system and finance, including costing of products and services, the provision of both financial and non-financial services to management to enhance a firm’s competitiveness and the interpretation of the elements of the accounting system will be studied.

Communications Management in Leisure and Tourism

This module provides a study of the communication functions in organisations, including effective and efficient use of written, oral and electronic communications. In this module, students develop essential communication skills, including report writing, publicity campaigns and advertising, sales letters, making presentations and other marketing communication methods that are related to leisure and tourism.

Food and Beverage Management

This module illustrates the principle characteristics of food and beverage operation. It examines how the food and beverage manager coordinates and manages diverse operations which may range from lounge, room service to fine dining, and how each operation may require a different approach to marketing, service, and design. Additionally, students study daily operations in terms of food and beverage service systems, estimation of raw materials, purchasing, cost analysis, production scheduling, application of IT technology, delivery schedules and banquet and beverage service.

Case Studies in Travel, Hospitality and Tourism

This module consists of case studies in the travel, hospitality and tourism industry to determine current practice and to study the problems and challenges associated to it. The content of the case studies will enhance the students’ understanding of the complex issues surrounding the case histories of firms, their marketing mix and service offerings, the constitution of marketing operations, their delivery systems and their standards of quality and satisfaction.

Admission Requirements

Applicants must be of age 16 and above, and meet at least one of the following requirements:

• Any 5 GCE 'O' level passes including English Language (EL1) or
  
• Any 3 GCE 'O' level passes including English Language (EL1) with 2 years of working experience or
  
• Partial GCE 'A' Level (less than 2 'A' and 2 'AO' passes) or
  
• ITE Higher NITEC, CBS and ITC holders or
  
• MDIS Professional Certificate in Business Management or
  
• Equivalent Professional Certificate from other recognised local/overseas professional institutes. Applicants will be considered on a case-by-case basis
  

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