Foundation Diploma in Hospitality and Management

Foundation Diploma in Hospitality and Management

The Foundation Diploma in Hospitality and Management (FDHM) aims to provide learners with a broad understanding of the hospitality industry as well as underlying management concepts and principals involved.

  1. Introduction to Hospitality
  2. Providing Customer Service in Hospitality
  3. Planning and Managing a Hospitality Event
  4. Principles of Management and Leadership in Organizations
  5. Operational and Human Resource Planning and Management
  6. Principles of Quality Management

Course Outline

The programme consists of 6 modules

  1. Introduction to Hospitality
  2. Providing Customer Service in Hospitality
  3. Planning and Managing a Hospitality Event
  4. Principles of Management and Leadership in Organizations
  5. Operational and Human Resource Planning and Management
  6. Principles of Quality Management

 

Module Synopsis

 

Introduction to Hospitality

In this module, learners will gain knowledge and understanding of the hospitality industry, the classification systems, standards used and organization and structure of hospitality business.

 

Providing Customer Service in Hospitality

Through this module, learners will gain an understanding of the role of communication, presentation and teamwork in customer service and develop customer service skills in the hospitality industry.

 

Planning and Managing a Hospitality Event

This module will enable learners to gain knowledge of characteristics of events in the hospitality industry and gain skills to produce a proposal for an event from a client brief, plan, stage and review events

 

Principles of Management and Leadership in Organizations

This unit introduces the learner to leadership and managerial effectiveness concepts within organizations.  It also gives a learner an understanding of principles of managing performance of individuals and in organizations.

 

Operational and Human Resource Planning and Management

This module introduces the learner to principles and practice of operational planning and physical resource management in organizations.  The module also provides learners an understanding of health and safety requirements in the working environment.

  

Principles of Quality Management

 This module will enable learners to understand the importance of having good quality products, services and business practices.  The module will also help learners appreciate how quality in a business is managed and how this management ultimately contributes to the achievement of business goals and objectives.

Scope of Study

Principles, theories and cases studies related to hospitality Industry

Delivery Mode

Blended learning – The module will consist of lectures, case studies, E- learning, 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

Course Duration

The course duration is 6 months

Maximum allowed period for the student to complete the course is 12 months

Class Period

Monday to Friday

3 contact hours per session, 5 sessions per week

15 contact hours per week

Course Fees

To view course fees, please click here.

Payment Mode

Click to view details on payment mode, please click here.

Click to view details on Fees Protection Scheme (FPS), please click here.

For further information or clarification, please call our Student Support Services Officer at +65 6336 3462.

Assessments

  • E- learning assessment/participation
  • Class test
  • Presentation
  • Assignment work
  • Final Examination

Assessment Methods

Assessment Allocation
Participation 20%
Mid-module assessment/s 30%
Final Exam 50%
Total Marks 100%

Assessment Grading Criteria

Grade

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

Qualification Award

Foundation Diploma in Hospitality and Management awarded by Coleman College

Graduation Requirements

Pass all required assessments and assignments

Teacher Qualifications

The Committee 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

Articulation Pathway

Nil

Age: Minimum 16 years of age and above
Academic: 1 GCE O’ Level Pass (C6 or higher); High School Graduation Certificate; or equivalent
Work Experience: NA
English Proficiency: IELTS 4.5; CEFR B1; High School English Pass; or equivalent

Other Courses

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Diploma in International Hospitality Management

Certificate in International Food & Beverage Operations