Higher Diploma in Hospitality and Tourism Management (Mandarin)

The Higher Diploma in Hospitality and Tourism Management awarded by LSBF aims to focus on the latest development in the hospitality industry. It will help the students to identify and understand the techniques and theory implied in the hospitality environment. Students are given emphasis on developing professional hotel competencies such as effective communication skills, good customer service skills, leadership, team work and other relevant professionalism topics related to the industry.

A hospitality course is not entirely complete without the On-the-Job-Training (OJT). Therefore our philosophy is to integrate classroom studies with supervised practical work experience directly related to academic and career goals.

The Higher Diploma in Hospitality and Tourism Management aims to develop a range of specific and generic skills, covering the following fields:

• Management within the Hospitality and Tourism Industry
• Marketing related to Travel and Hospitality
• Food and Beverage
• HRM
• Issues relating to the Industry

• To evaluate and understand the importance of the hospitality industry’s nature.
• To develop the professional skills that is acquired in the hospitality industry.
• To develop graduates with the necessary skills, knowledge to be immediately effective within the hospitality and tourism industry.
• To develop problem-solving skills, improve their ability to communicate and operate effectively as individuals within the hospitality and tourism organisation and as part of a team.
• To enable students to make managerial level decision making and problem solving in achieving good customer service.
• To always keep up to date on the industries technology advancement.
• To develop in students a critical appreciation of the roles of managers within the hospitality and tourism industry.
• To develop an understanding of the hospitality and tourism industry, including challenges and issues facing the industry.
• To motivate students to continue their higher education in the hospitality industry.

Each module is equivalent to 15 credit points for a total of 240 credit points plus Industrial attachment.

Lectures, case studies and exercises, class discussion, role play, presentations.

Students attend lessons for a period of 18 months from Monday to Friday. Plus 6 months Industrial Attachment program.

• Introduction to Hospitality and Tourism
• Front Office Operations
• Housekeeping
• Food and Beverage Operations
• Food Sanitation, Safety and Health
• Hospitality Accounting
• Customer Service
• Organizational Behaviour in Hospitality Industry
• Facilities and Maintenance Management
• Food and Beverage Management
• Human Resource Management
• Meetings, Incentives, Conventions and Events
• Marketing in Hospitality and Tourism Management
• Issues in Hospitality and Tourism Management
• Resort Management
• Niche and Speciality Tourism

Face to face delivery using a wide-range of teaching modes such as lectures, tutorials, simulations, role-plays, etc.

STP holders: 90%

Non-STP holders: 75%

1 : 80

To achieve a pass grade in this module, students must obtain an overall mark of at least 40%.

Assessment for the following modules comprises of:

• Introduction to Hospitality and Tourism
• Front Office Operations
• Housekeeping
• Food and Beverage Operations
• Food Sanitation, Safety and Health
• Marketing in Hospitality and Tourism Management Customer Service
• Organizational Behavious in Hospitality Industry
• Customer Service

Assessment for the following modules comprises of:

• Facilities and Maintenance Management
• Food and Beverage Management
• Human Resource Management
• Meetings, Incentives, Conventions and Events
• Marketing in Hospitality and Tourism Management
• Issues in Hospitality and Tourism Management
• Resort Management
• Niche and Speciality Tourism

All students are required to pass all the modules in this course and successfully complete the Industrial Attachment.

Upon completion of this programme, students will be awarded ‘Advanced Diploma in Hospitality and Tourism Management’ and may progress to a Degree Programme.

Exit Award:

Where students are unable to complete the course, they may be given the option of an Exit Award if they meet the following criteria:

• Passed 10 modules

In such cases, the students will be awarded the following:

Diploma in International Hospitality Management

Minimum Academic Entry Requirements:

• Two passes in GCE A Levels Examination, or
• 5 GCE ‘O’ levels plus work experience (min 2 years) or an additional year of study, or
• Completion of equivalent high school qualification (min year 11), or
• Pass in appropriate Foundation / Certificate programme, or
• Other similar qualifications, or
• Mature Entry Route (MER) minimum age of 21 plus work experience (2 years min) will be assessed on a case-by-case basis

Minimum Language Requirements:

• Students must have achieved a grade D7 or better in Chinese language O level, or 
• Equivalent qualification i.e Year 10 Chinese language qualification 

Exemptions:

Students who have other Hospitality related qualifications, will be assessed on a case-by-case basis.

Minimum Age: 18 years and above