This programme aims to help students to develop their understanding of management in the context in hospitality industry. It will give you an overview of the hospitality industry. It will equip you to find employment with junior management prospects particular in the hospitality industry sector or to continue your professional or academic studies in the related field. The course consists of 4 theoretical modules which are conducted face to face over a period of six months and six months of industrial attachment (IA) to know the practical aspect of the hospitality and Food and Beverage industry. The modules are as follows:
• Hospitality Management
• Food and Beverage Operations
• Managing the Customer Relationship
• Housekeeping Operations
• Industrial Attachment Programme*
*The alternative arrangement of OJT is Project Work
• Understand the evolution and development of hospitality industry.
• Understand the different forms of tourism demand and the factors affecting demand for hospitality industry.
• Understand the concept of tourism supply and understand how different sectors work together in the tourism supply chain that can affect hospitality industry.
• Understand the economic, socio-cultural and environmental impacts of hospitality industry.
• Understand the principles of sustainable tourism and the tourism planning process.
• Understand the role of forecasting and understand current and future trends in hospitality industry
FOOD AND BEVERAGE OPERATIONS
• • Demonstrate knowledge of the key functional areas of the food & beverage operation
• Describe the kitchen operation including food production systems, methods of cookery, kitchen layout & commodities
• Demonstrate the different methods of purchasing & food storage
• Examine the appropriateness of the different methods of food & beverage service to manage customer expectations
• Develop & plan menus according to customer requirements
• Describe the different types & requirements of banqueting functions.
MANAGING THE CUSTOMER RELATIONSHIP
• Understand the contribution Customer service makes to achieving organisational objectives.
• Know how to improve customer service performance in an organisation.
• Know how to manage the customer interface.
• Know how to improve customer service levels in specific contextual settings.
•Understand the role and impact of front-line staff in the delivery of customer service.
• • Understand the basics of housekeeping operation
• Understand how to draw up a preventive maintenance concept, based on risk
• Understand how plan the schedule of the operations of the department
• Able to learn the daily routines of the housekeeping department
• Demonstrate basic hygiene requirements at work place
• Understand the role of housekeeping in maintaining facilities
• Understand standard of service to be provided when cleaning the public areas of the hotel.
• Understand the health and safety issues in hospitality industry operations
INDUSTRIAL ATTACHMENT PROGRAMME
• Describe the organizational chart of the company (free-standing/chain/hotel outlet)
• Describe the roles of FOH and BOH employees
• FOH: Describe the ingredients and preparation methods of food items
• FOH: Attend to and assist patrons
• FOH: Perform basic cashiering duties
• BAR: List and describe outlet’s wine list
• BOH: Describe the purchasing and receiving functions of the kitchen
• BOH: Describe the workflow in the kitchen
• Describe outlet’s opening & closing procedures
Describe outlet’s process for maintaining outlet cleanliness
Students will be required to write a consultation report, where students are to do research covering key issues in the tourism and hospitality management industry. Research will consist of review of primary and secondary sources (e.g., information booklets and newspapers), case comparisons, and if possible, interviews. Students will learn to review a myriad of literature, define problem(s), be able to analyses problems critically and recommend solutions. It also enables students to improve their communication and report writing and presentation skills through this project.
TEACHER-STUDENT RATIO is 1:40
|Minimum Age||Academic qualification||Proficiency Level||Course Outcomes||Duration||Mode of delivery||Awarding Body|
|17 years||1. Completed GCE A-Level with minimum Grade ‘E’ for any two subjects
2. Completed formal high school education in home country
3. Mature executives who do not possess the above mentioned qualifications but minimum 30 years old AND 8 years work experience will be considered on a case by case basis.
4. Diploma in any field from any school (local Polytechnic/ PEI and Oversea) AND Completed GCE A-Level OR Completed formal high school education in home country
|A pass (C6) in GCE O Level English OR Obtain at least 60% marks in JE College English Language Placement Test (equivalent to IELTS 5.5 in reading and writing)||Diploma||FT/PT: 6 Months + 6 Months IA (compulsory) • the alternative arrangement of OJT is Project Work (3 Months)||classroom for Theory modules and practical based for IA||JE Educational College|
Remark: FT= Full-Time, PT=Part-Time
• WRITTEN TEST/ ASSIGNMENT/ PRESENTATION
• EXAMINATION: 70%
• PARTICIPATION: 15%
• BEHAVIOUR: 15%
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