Diploma in International Hotel and Tourism Management

Next semesters start: 21 September 2020, 2 November 2020, & 11 January 2021

The Diploma programme is designed for those high school leavers who want to obtain a Diploma in a subject related to the Hospitality industry and would study a range of subjects from English, to Marketing, Food and Beverages, IT, Front of House, Rooms Division and an Introduction to Research Methods.

No. Module Description

Academic and Business English

The aim of this module is to enable students to enhance their written and spoken English. This module is designed to enable students to learn the skills necessary for effective communication in the English language in a variety of settings. Communication is a key skill from which all other skills develop and is essential for the management of teams and also relationships with guests, and therefore an essential element to all parts of the students’ course.
2. Food and Beverage Cost Control The aim of this module is to enable the students completing Food and Beverage Cost Control will understand the importance of internal food and beverage control and have the knowledge to manage the financial aspects of controlling the entire process of acquisition, storage, processing and accounting for food and beverage inventories common in a quality restaurant of a 5-star hotel or resort. It focuses on F&B operations and their control systems within 5-star hotels and resorts.
3. Gastronomy Food Service The aim of this module to enable learners to learn basic concepts of food service skills, knowledge and responsibilities required in food service. The knowledge and skills acquired in this unit will prepare learners for roles in food service outlets.

Learning factors involved in the meal experience and will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in a variety of operations.

Learners will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs.

Learners are required to demonstrate a professional approach towards practical customer care and the demonstration of food service skills. Throughout the unit, learners have the opportunity to develop the skills appropriate to a range of different outlets, such as restaurants – fine dining, brasserie, café, room service, pool, spas and banqueting.

It is important for learners to appreciate factors essential to customer satisfaction and the result of these needs not being fully met.

4. Introduction to Research Methods The main aim of this module is to give students the opportunity to apply their theoretical knowledge of the research process and produce an independent literature review. This is to enable progressive development towards the Advance Research Methods. Students will choose a research area that interests them and will add to their professional development. The study will be formulated through secondary research.
5. IT in Hospitality and Tourism The IT class introduces the students to the basics of information technology. During the course, they shall be aware of the school’s computer network. They shall also understand the possibilities as well as to prepare the ground for the use of some important applications, special to the hospitality industry, like HOTS or Opera. They shall acquire deeper knowledge about mobile and table applications in the hospitality industry and reveal the strong connection between technology and hospitality.
6. Marketing for Tourism and Hospitality This module allows students to explore the marketing principles of understanding the customer, ensuring that products and services meet with customer needs and how marketing can influence customer behaviour. They will have the chance to research the marketing strategies of a variety of hospitality operations. They will investigate the basic principles of marketing through an understanding of marketing objectives, marketing mix, market segmentation and marketing communications. Students will identify the constraints that affect marketing for hospitality organisations.
7. Rooms Division Operations The aim of this module will enable learners to develop skills in front office operations, including advance (future) reservations, guest registration and guest accounting procedures. Allowing students to work effectively in the Front Office department of a 5-star hotel or resort and support the knowledge required for the Front Office Management course in Advanced Diploma.

This module will be a platform for students to build up skills and habits that promote best practice in managing Housekeeping operations. Students will have opportunities to work within accommodation areas in order to demonstrate cleaning and servicing skills using appropriate cleaning agents, equipment, resources and methods.

8. Wine and Beverage Studies The aim of this module is to enable learners gain knowledge and understanding of different types of alcoholic and non-alcoholic beverages, their storage, production and support equipment. Learners will also gain knowledge of the main types of cocktails and ways in which they are mixed and garnished in a bar type setting.

Academic Requirements:
At least 2 passes at GCE ‘A” level; or
Year 12 High School; or
Existing Diploma from another local polytechnic or PEIs PP; or
HTMi (Singapore) Foundation Course programme; or
other foreign qualifications shall be assessed on a case by case basis.
Age Requirements: At least 17 years old.
Language Proficiency: IELTS 5.5 or pass HTMi (Singapore) English Placement Test.

Delivery Method

The Diploma programme consists of a total of 8 modules and may be completed within 6 months. The programme will be delivered through different modes such as face-to-face, blended and e-learning with a total contact of 320 hours for all modules in the programme. The programme is scheduled weekly for 5 days and for a maximum of 6 hours per day.

Assessment Method

Written Exams and Final Projects.

Upon the successful completion and fulfilling all requirements to pass the modules in the programme, students will be awarded the Diploma in International Hotel and Tourism Management from HTMi (Singapore).

Diploma graduates can continue on to the Advanced Diploma in International Hotel and Tourism Management.

Fees Local International
Application Fee# SGD 500 SGD 500
Non-Tuition Fee SGD 1,605 SGD 1,605
Tuition Fee SGD 4,815 SGD 9,951
Total SGD 6,920 SGD 12,056

All fees quoted above are inclusive of GST.
#Application fee is inclusive of GST. Application fee is non-refundable.

Payment Methods

1. Bank Transfer  
Bank Name United Overseas Bank Limited
Bank Address 80 Raffles Place UOB Plaza, Singapore 048624
Beneficiary’s Name HTMi Hotel and Tourism Management Institute Pte Ltd
Account No. 357-306-235-1
Beneficiary’s Address 1 Cuppage Road, #03-05A/07, Singapore 229469
2. Cheque
Cheque to be made payable to HTMi Hotel and Tourism Management Institute Pte Ltd

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Programme Progression

Foundation Course in International Hotel and Tourism Management
Diploma in International Hotel and Tourism Management
Advanced Diploma in International Hotel and Tourism Management

(Students graduating at Advanced Diploma level will be offered assistance and advice on options for higher level studies and career placement.)