This programme aims to help students to develop a critical understanding of management in the context of hospitality industry. This qualification builds on the skills and knowledge from Diploma of Hospitality Management to further develop your understanding in the areas of: business planning, business operations, managing human resources, marketing strategies and property management. The course consists of 4 theoretical modules which are conducted face to face over a period of eight months to familiarize with the practical aspect of management in the hospitality industry. The modules are as follows:
• Food and Beverage Management
• International Hospitality
• Strategic Marketing Management
• Housekeeping Management
• Industrial Attachment Programme
FOOD AND BEVERAGE MANAGEMENT
• Identify the major factors affecting the growth of the food and beverage industry.
• Understand the customer.
• Develop a marketing plan.
• Promote the operation.
• Understand the pricing and designing of the menu.
• Understand the important of delivering high quality service.
• Understand the important of physical facility.
• Develop procedures for the effective purchasing, receiving, storing, and issuing of items used in the operation.
• Understand the important of kitchen equipment selection, maintenance and energy management
• Exercise effective cost controlling
• Learn about the concept of risk management and the safeguarding of assets.
• Understand the process of internationalisation in the context of hospitality industry and assess the role of multinational corporations in influencing management practice in hospitality industry.
• Be able to critically apply theories of internationalisation when it comes in hospitality industry context.
• Be able to critically apply theories that explain cultural differences in management practice within hospitality industry sector.
• Understand the interplay between organisational design and practices in international hospitality industry organisations and their impact on management policy and practice.
• Understand the role foreign direct investment in the hospitality industry sector, including its benefits and limitations.
• Understand the role of strategic business development models in the internationalisation of hospitality industry organisations.
STRATEGIC MARKETING MANAGEMENT
• Understand the broad concepts and processes of strategic development and marketing planning and the associated theoretical models and frameworks.
• Understand the importance of strategic marketing analysis and research and how today’s global, dynamic, and highly competitive business environment influences the process of strategic development and marketing planning.
• Understand how organisations determine their strategic direction and know how to identify and evaluate the various ways in which this can be achieved.
• Understand how to implement, measure and control strategic marketing plans.
• Understand how strategic marketing can be applied to a range of business contexts including the small to medium-sized sector.
• Understand the impact that technological advances have on strategic marketing and be able to incorporate such advances into strategic marketing plans.
• Understand the goings of the hotel industry
• Understand the different departments and their role in the hotel industry
• Able to list the different jobs in the department
• Define each of the job scope of the people working in the department
• understand the different aspects of a contract
• Plan the schedule of the operations of the department
• Understand the importance of the housekeeping control desk
• Understand the importance of pest control and waste disposal so as to make sure that a customer has the best experience
• Learn the importance of good interior design so as to utilise space and improve service
• Understand the importance of safety and security in a hotel
INDUSTRIAL ATTACHMENT PROGRAMME
• Knowledge of recipe development and formula ratios
• Ability to work with a product development team
• Knowledge of culinary fundamentals and production systems
• Knowledge of ingredients functionally
• Knowledge of traditional sauces/stocks
• Understanding of the complete process of research through production of a product which can be produced in large volumes
• Knowledge of all commercial kitchen functions and pressures
• Ability to leverage trends into new products
• Ability to work effectively with other company departments to develop large scale products
• Knowledge of regional cuisines, including preparation, spicing, and presentation
TEACHER-STUDENT RATIO is 1:30
|Minimum Age||Academic qualification||Proficiency Level||Course Outcomes||Duration||Mode of delivery||Awarding Body|
|18 years||1. A Diploma in and Hospitality Management from Any PEI
2. Diploma in related field AND Completed GCE A-Level with Minimum Grade ‘E’ for any two subjects OR Completed formal high school education in home country
3. Diploma from any school (local Polytechnic/ PEI and Oversea)
|A pass (C6) in GCE O Level English OR Obtain at least 70% marks in JE College English Language Placement Test (equivalent to IELTS 6.0 in reading and writing)||Advanced Diploma||FT/PT:
8 Months + 6 Months IA
|classroom for theory modules and practical based for IA||JE Educational College|
Remark: FT= Full-Time, PT=Part-Time
• WRITTEN TEST/ ASSIGNMENT/ PRESENTATION
• EXAMINATION: 80%
• PARTICIPATION: 10%
• BEHAVIOUR: 10%
ASSESSMENT GRADING CRITERIA
• High Distinction (HD) – 80 Marks and Above
• Distinction (D) – 70 to 79
• Credit (C) – 60 to 69
• Pass (P) – 50 to 59
• Fail (F) – 49 Marks and below
• Attain Minimum “Pass” in all modules
• No outstanding payment due
• Maintain 75% of Attendance of the course duration
• Successful completion of the Industrial Attachment/Project Work and secure minimum 50% points
• Completed ‘Evaluation Form’ to provide feedback
EXPECTED EXAMINATION RESULTS RELEASE DATE
• 3 weeks after the examination
EXPECTED AWARD CONFERMENT DATE
• within 1 month after successful completion of all modules