Advanced Diploma in Hotel Management
The course structure is designed to provide students with different fields of interest, to meet the varied demands of the industry. All programmes maximize students’ learning experience and give them the skills and confidence needed for their future success. The course is very much applied to the workplace and contains a varied and appropriate choice of modules to meet the diverse needs of potential students and their employers.
The course aims to provide students with the skills and knowledge to:
Have excellent technical and managerial skills for the hospitality industry. Be able to effectively operate and innovate a hospitality business locally or internationally. Raise the level of service quality of this industry.
Food & Beverage Management
The operations and management principles and procedures involved in an effective food and beverage control system are conveyed fully in this module. It provides an in-depth insight into the operating budget, menu management, menu pricing, purchasing and supplier selection, cost-volume profit analysis, labour cost-control, computer applications and the successful management of service quality standardisation.
This module develops an understanding of the requirements of a facilities manager in relation to the management of services which support an organization. Students will consider Facilities Management and how this can affect the success of the operation. This module is topical and reflects current issues.
Human Resources Management
The aim of this module is to provide a foundation in both the knowledge and skills of Human Resource Management required by managers in the hospitality industry. The module recognises that management of human resources at all levels can critically affect the efficiency and effectiveness of an organisation.
The aim of this module is to provide students with an understanding of the financial and accounting records used in the Hospitality Industry, and the ways these can aid effective managerial decision-making. Students also learn to analyse and interpret financial statements using various tools of analysis. Budgeting, breakeven and incremental analysis are also taught, to assist in management planning and control functions.
The aim of this module is to make students aware of the strategic planning process and its impact on the Hospitality Industry. Students gain sense and imagination in the relationship between policy and practice and they will be able to anticipate and develop monitoring mechanisms that evaluate policy and business responses to issues and trends, and the use of that information in strategic planning.
The aim of this module is to provide students with an advanced understanding of the theory and practice of revenue management and the impact revenue management has had on hospitality and tourism businesses and their customers.
This module provides knowledge about external and internal factors that influence consumer behaviour. Those factors are then to be used to develop marketing strategies, in addition to utilizing them as a basis for studying the complexity of consumer behaviour. The course is aimed to increase students’ abilities in identifying accurate market opportunities and consumer behaviour patterns in order to formulate an appropriate marketing strategy.
This module describes how to develop and implement an effective purchasing programs, focusing on issues pertaining to supplier relations and selection, negotiations and evaluation. The course includes in-depth material regarding major categories of purchases.
This module surveys current issues and trends in global business. Specific emphasis is placed on the impact of these trends on managers in the multinational organizational setting. Topics include a study of the economic, financial and legal environments of international business. In addition, trade issues and corporate strategies are discussed.
Tour Operations Management
Students are given the opportunity to investigate the Tour Operations sector of the travel and tourism industry, including the different types of operators, their products and services, the scale of the sector and how it has been affected by trends and developments.
This module seeks to provide an in-depth analysis of the concepts of sustainable tourism by examining the complex relationships between different types of tourism and the physical and socio-cultural environment. The positive and negative roles of the environment in influencing patterns of tourism are studied at a variety of spatial and temporal scales.
This module enables students to define and implement sanitation quality, cost control and risk reduction standards in a hospitality operation. This module also presents a systems approach to answering public health concerns, reducing sanitation risks and ensuring satisfaction for guests, staff members and owners.
- In case of failure of a module, student is allowed to take up to 1 supplementary assessment with payment of the appropriate fee.
- The minimum number of students before the class commences is 15. Students will be notified 2 weeks in advance should course not commence.
- To graduate, a student must have completed and passed all 12 modules.
- Application Fee
- For local students: S$ 53.50 (inclusive of 7% GST)
- For international students: S$ 321 (inclusive of 7% GST) #For Student’s Pass Holders only (Not applicable to Singaporeans/PRs/Employment Pass / Dependant Pass Holders)
- Insurance Fees
- Fee Protection Scheme***: Subject to prevailing market rate
- Medical Insurance Fee****: Subject to prevailing market rate
*** The Fee Protection Scheme (FPS) serves to protect students’ paid fees.
****It is compulsory for all local and international students to purchase medical insurance which is valid throughout their course of studies with the CSM Academy International. Local students (Singaporeans, PRs & Non-student’s Pass holders) may opt-out for this scheme if they can provide the proof of adequate medical insurance coverage in Singapore.
Note: • Payment of fee is in Singapore Dollars. • Payment method only by Cheque/ Nets/ Telegraphic Transfer
- Students must be aged 18 years or above
- English proficiency at IELTS 5.5 level or equivalent or have taken intensive English for 6 months.
- Completion of Diploma in Hotel Management, or equivalent.
- Examinations, assignments
Graduation and Degree
- Advance Diploma in Hotel Management
Length of course