Diploma in Hospitality Management (Part-time)
The Diploma in Hospitality Management aims to equip the students with the skills and knowledge in managing the Hospitality Industry. Students will develop an in-depth understanding of both the front end operations and back-end processes of the hospitality business through a combination of classroom learning and on-the-job training.
At the end of the course, students should be able to:
- Explain how to strategically improve marketing by analysing the marketing environment, creating value for target customers and advertising.
- Manage human resources in the hospitality industry via job analysis, personnel planning, employees training and development, financial and health incentives.
- Explain how facilities are designed, organized, maintained and controlled in big hotels, resorts and restaurants.
- Understand the planning, development, management, marketing, and financial aspects of the resort business.
- Analyse key performance indicators in organisations and the process that contribute to increasing organisation effectiveness
- Explain the different aspects of the convention, meeting and trade show industry and the strategies for planning such events
- Explain the marketing, management and finance challenges that tourism industry suppliers face
- Make use of the knowledge of hotel type, plan and estimated rate for hotel brands, as well as listing the limitations of the rating systems
- Make use of the knowledge of the framework of the housekeeping organisational structure and operation to improve integration of staff, task and materials.
- Make use of the fundamental concepts of managing services in the food and beverage operations to improve service management and menu designing management
The programme consists of 9 modules:
- Introduction to Marketing
- Managing Human Resources in the Hospitality Industry
- International Strategic Management
- Organisational Structure & Effectiveness
- Convention Sales & Services
- Introduction to Tourism
- Front Office Operations
- Housekeeping Management
- Food & Beverage Service Operations
Introduction to Marketing
In this module, students will be able to explain how to strategically improve marketing by analysing the marketing environment, focusing on the aspects of services with the core marketing mix such as product, price, promotion and place. Make use of their fundamental understanding of marketing, together with the emphases on building customer loyalty, managing customers’ feedback and service recovery, to increase the value of a product.
Managing Human Resources in the Hospitality Industry
This module aims to explain the major functional areas in the field of Human Resources, including employment law, job analysis, planning, recruitment and selection, training and development, performance management and appraisal, career management, compensation and incentive pay, benefits, health and safety, ethics and fair treatment, collective bargaining and labour relations, and global HR management.
International Strategic Management
This module aims to enable students to explain the strategic management process, the need for corporate governance, applying environmental scanning to industry analysis and the importance of staffing, evaluation and control. Students will be able to develop a marketing mix for their target market.
Organisational Structure & Effectiveness
This module will enable students to analyse key performance indicators in various forms of organizations in the new economy. This subject allow learners to apply knowledge of different types of organizations, strength, weaknesses and organizational effectiveness
Convention Sales & Services
Students will be able to analyze key performance indicators in various forms of organizations in the new economy. Develop and applied knowledge of different types of organizations, strength, weaknesses and organizational effectiveness.
Introduction to Tourism
The aim of this module is to equip students with the fundamental understanding of the various industry sectors supporting the tourism market from economics, research, entertainment, attractions, lodging, and restaurants to transportation. Students will also be able to identify the various sectors for their career aspirations.
Front Office Operations
This module consists of the study about hotel front office procedures, including reservations, registration, posting to and settlement of accounts, balancing and auditing of ledgers, and generation of rooms division reports. Student will be able to analyze hotel front office positions and the procedures involved in reservation, registration, accounting for and checking our guests, and principles and practices of night auditing.
This module examines the key concepts of housekeeping management in the hospitality industry. Important topics in this module include the role of housekeeping, planning and organizing, managing inventories, safety and security of the lodging property.
Food & Beverage Service Operations
After completing this module, students will be able to understand the fundamental concepts of Managing Services in Food and Beverage operations. Improve Service Management, Develop Planning Technique and Skill in the delivery of Quality Services.
Scope of Study
Principles, theories and cases studies related to hospitality business
The module will consist of lectures, case studies, role play, class exercises, game, tutorials and other appropriate learning methodologies to equip and develop student’s learning.
Commencement Dates / Intakes
To view dates of Intakes please click here
The course duration is 18 months of Institutional study – Part-time
Maximum allowed period for the student to complete the course is 24 months
4 contact hours per session, 1 session per week
40 contact hours per module
Course Fees & Brochure
1) Class test
3) Assignment work
4) Final Examination
*Students(both International and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.
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Assessment Grading Criteria
A+ : 80 marks and above
A : 70 – 79 marks (Passed)
B+ : 65 – 69 marks (Passed)
B : 60 – 64 marks (Passed)
C+ : 55 – 59 marks (Passed)
C : 50 – 54 marks (Passed)
D+ : 45 – 49 marks (Passed)
D : 40 – 44 marks (Passed)
F : 0 – 39 marks (Failed)
Expected Examination Results Release Date
Not more than 3 months from the date of final examination
Diploma in Hospitality Management awarded by Coleman College
Pass all required assignments and assessments
The Council for Private Education (CPE) is duly notified of all the teachers in Coleman College. All teachers have the required qualifications. Please refer to Our Teachers list in the website for more details.
Average Teacher-Student Ratio is 1:40 for Tutorials, 1:64 for Lectures.
Please note that the maximum number of students in the classroom is subjected to the maximum allowable seating capacity
Students who pass the Diploma level can join the Advanced Diploma in Tourism and Hospitality Management (6 months of Institutional study and 6 months of Industrial Attachment – optional) – Full-time.
Age: At least 17 years old
Academic: At least 3 subject passes with Grade C6 and above at GCE O-Level or completed 10 years of formal Education or equivalent.
English Proficiency: IELTS 4.5 or equivalent