SDH Institute’s Advanced Diploma in Hospitality and Tourism Management programme prepares students to embark confidently in the booming global hospitality industry. The industry is strongly supported by the development of Integrated Resorts (IRs) in the region, tourism boom spurred by rising middle class affluence in Asia, and an increase in business and medical travellers globally.
Students going through the programme will attain needed knowledge and practical skills to develop the ability to identify and analyze business problems, and formulate operational and tactical plans to respond effectively to the rapid changes in the business environment of the hospitality and tourism industry. Lessons are conducted through a combination of classroom learning and on-the-job training; the programme seeks to maximise learning by utilising hands-on discovery and discussion presentations, which allow room for creative thinking and problem-solving. Students will graduate with cutting edge knowledge of the best industry practices, as well as a service innovation mindset, adding further value to their future employability.
Student will appreciate the fact that this programme extends from earlier foundation set at diploma level. The “Sustainable Tourism Planning and Development” module in this programme expands from concepts in the “Travel, Tourism and Hospitality” module at diploma level. Also, students who have gained operational knowledge of Food & Beverage and Hotel Operations at diploma level will now tackle management concepts in “Food & Beverage Management” and “Hotel Operations Management” modules respectively.
Course Learning Outcomes
- At the conclusion of the program, students will be able to:
- Demonstrate relevant operational skills in various types of hospitality organisations.
- Research, organise and critically analyse information for further application or dissemination.
- Apply business principles to various management scenarios in the hospitality industry.
- Demonstrate attainment of prescribed goals through organising, motivating, coordinating and cooperating with peers.
The Advanced Diploma in Hospitality and Tourism Management is awarded by SDH Institute. This Advanced Diploma is a foundation study for students who seek to advance to the Bachelor’s Degree Level. Students must successfully complete all modules as prescribed in order to be awarded the Advanced Diploma.
- SDH Institute
Program Accreditation Body
- Institute of Hospitality, UK
- ACPHA (Accreditation Commission for Programs in Hospitality Administration) of the United States
- Minimum Age: 17 Year Old
- Attainment of IELTS 5.5 or its equivalent
- Local students:
- “A” Levels with at least 2 passes; or Diploma equivalent to Level 3 of UK qualification framework in any discipline; or Diploma in Hospitality Operations; or students with Diploma equivalent to Level 4 of UK qualification framework in Hospitality/Tourism related field may be granted a maximum of 1 year exemption; or Polytechnic Diploma in different fields may be granted a maximum of 9 months exemption.
- International students:
- Completion of Senior High School Qualification (11th year); or Diploma equivalent to Level 3 of UK qualification framework in any discipline; or Diploma in Hospitality Operations; or students with Diploma equivalent to Level 4 of UK qualification framework in Hospitality/Tourism related field may be granted a maximum of 1 year exemption.
Mode of Delivery
- Classroom-based Lectures, Tutorials, Discussions and/or Research
- Contact hours: 50 hours per module (Full-Time). 36 hours per module (Part-Time)
- Written Exams, Assignment / Projects, Practical Exams
- Obtained a passing mark of 60% in all examinable module.
- Complete and pass the Industrial Attachment.
- Students who complete the Advanced Diploma can progress into the Vatel’s Bachelor’s Degree in International Hotel Management (Top-up) and obtain their Degree in one year. This Degree program will be done in SDH Institute in Singapore.
- The Advanced Diploma program also has articulation with other Overseas Universities from UK. Students who have completed our Advanced Diploma, are able to apply for a direct admission into the final year of the following undergraduate Bachelor’s Degree programme (s) offered by University College Birmingham and University of Gloucestershire.
- Full-time: 9 months
- Part-time: 12 months
- Industrial Attachment: 6 months
- Full-time: 18 months
- Part-time: 24 months
- Industrial Attachment: 6 months
Maximum Candidature Period
- Full-time: 60 months
- Part-time: 78 months
Next available intake(s)
- The intake for this program is every two (2) months (January, March, May, July, September, November)
In this module, students will learn how to create financial statements, examine how costs are classified, how budgets are created and the various reports generated. Utilising key accounting concepts, the students will analyse how financial information is used to evaluate organisational performance and to make effective management decisions.
This module introduces students to professional development skills that will increase their employability profile. Students will learn effective communication skills and proper etiquette.
This module explores general marketing topic areas, which include: principle and concepts of marketing, marketing strategy, marketing research, and sales process and consumer trends. On completion of this module, students will gain a theoretical and practical understanding of managerial marketing decision making.
Students will learn the principles and practices of delivering consistent quality service. Students will acquire knowledge and skills needed for customer relationship management and formal business communication. The course further equips students with the necessary skills to communicate with customers and the rules of etiquette in social exchanges.
This module offers an overview of the travel, tourism and hospitality industry. It explores the inner workings of various components of lodging, food service and travel organisations. Students will gain a better understanding of the hospitality and tourism businesses; identify the profile and travel pattern and motivation of travellers, their needs and requirements and how resources are managed to meet their needs.
This module defines IT (Information Technology) and ICT (Information and Communication Technologies) in the context of the travel, tourism and hospitality industry. Students will learn the evolution of ICT over the past two decades and operational uses of ICT in travel, tourism and hospitality businesses.
This module introduces students to food and beverage operations in a restaurant. Students will learn the knowledge and skills required to serve in the various types of restaurant, from fine dining to fast-food chain. They will develop the practical skills in setting up the restaurant for business, maintenance of restaurant facilities, and serving and preparing of food and beverage.
This module is designed to introduce students to the organisational structure and various functions of a modern hotel. Students will lean the various classifications of accommodation, arrival and departure of guests, cashiering, concierge services and back-of-house functions.
This course covers issues and methods in tourism development planning from the perspective of sustainable development, that is, where it is important to use resources to meet the needs of society today in such a way as to ensure the availability of resources, thus meeting the needs of future generations. This is done via the application of many traditional public planning methods, emphasising community participation and ecosystem management models.
This course facilitates an understanding of the policies, procedures, and systems required to attract, select, develop and retain quality employees. Students learn about the major environmental factors that affect the HR function, including legislation, economics, and demographics. The course emphasizes human resource issues in the hospitality industry. Instruction is based on lecture and discussion as well as case analysis and project work.
Organisation Behaviour (OB) is an interdisciplinary field that aims to better understand and manage people in the workplace. It is oriented towards research and application. This course is designed to acquaint students with the theories of behaviour of people in social organisations. It also covers topics like managing organisational changes.
Quantitative Methods is the application of a mathematical and scientific approach to solving business and management problems in order to help managers make better decisions. It is intended to provide students with an understanding of the role that quantitative methods play in the decision making process. It encompasses a number of mathematically oriented techniques that have either been developed within the field of management science or been adapted from other disciplines, such as the natural sciences, mathematics, statistics, and engineering.
This course introduces students to microeconomic principles and theories in the context of applications and solutions associated with the service industry with a focus on hospitality and travel. Topics include: principles of production, supply and demand, firm behavior, costs, pricing and topics specifically associated with the travel and hospitality industry. Course work includes readings, lectures, discussions, problem sets and guest speakers.
This Module aims to equip the students with an understanding of the basic concepts associated with corporate financial management. It provides an overview of the techniques used by the financial manager in making the underlying financial and investment decisions and uses various methods to maximize a firm’s wealth. Topics include financial forecasting, planning & budgeting, financial statement analysis, time value of money, valuation of the firm using risk-return models, capital budgeting and cash flow.
This course covers pertinent management issues and principles relevant to the food and beverage industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the F&B service system: marketing, menu planning, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout the course.
This course focuses on the skills and knowledge necessary to effectively supervise and efficiently run a hotel operation. Students will develop an understanding of operations management in the hotel industry. All major operational departments will be covered such as rooms, food and beverage management, sales and marketing, housekeeping, engineering, personnel, and convention services.
Students have the opportunity to be placed in one of our partner’s hospitality companies. In the 6 months of attachment, students may be rotated in different departments and roles to gain substantial experience required for them to gain a foothold in the industry after they graduate. Supervisors will be placed in the charge of students. The supervisors will conduct site visits to understanding the students’ working conditions and performance. Assessment of the students’ performance is after 6 months by the respective company management and designated supervisors.