The course structure is designed to provide students with the following
necessary knowledge, skills and tools:

• Banquet Management
• Bar Management
• Food and Beverage Operations
• Management
  Accounting and Finance in Tourism and Hospitality Industry
• Developing Managers
• Research Project in Tourism and Hospitality Industry
• Tourism Destination Management
• Meetings, Incentives, Conventions, Exhibitions
  (MICE) Management
• Industrial Attachment for 6 months

The course is delivered face-to-face in classroom mode.

Internship/Industrial Attachment (Over the period of 6 months)

Assignments, assessment tasks and report

Note: In case of failure of a module, the student is allowed to take up to One supplementary assessment with payment of the appropriate fee. Modules are independent of each other.

To graduate, a student must pass all the modules end examinations and complete 6-month industrial attachment in order to be awarded the Diploma or Advanced Diploma in Tourism and Hospitality Management conferred by CSM Academy International.

CSM Academy International, Singapore

Banquet Management

This module will prepare students to be able to cope with challenges arisen from the day to day operations of the banquet department of full-service hotels that arrange food and beverage events held in function rooms or for delivery.

Developing Managers

This unit focuses on learners’ personal development and their career in management, especially in the areas of leadership roles. It explores a range of management behaviour principles and practices. Learners can then apply this knowledge to self-appraisal, examining their potential as a prospective manager.

Using the knowledge developed throughout this qualification, learners will have the opportunity to actively demonstrate the roles and responsibilities of a manager in an appropriate context. This may be through part-time work, work placement or simulation.

This experience will enable them to consider how the unit and the programme can contribute to their career development. Learners must ensure that their evidence relates to the hospitality industry.

Tourism Destination Management

This unit deals with the skills and knowledge required to source and provide destination information and advice including general product information (e.g. types of places of interests, local culture, geographical knowledge, as well as cuisine that the destination can offer). Selling skills of tourism products and services of the destination are covered in this topic.

This unit is also applied in a domestic or international context and is relevant for staff across multiple tourism sectors. The essential knowledge the base for this unit will vary according to the tourism sector and local industry needs, and it is vital that any training take account of these.

Bar Management

The module is designed to allow learners review contemporary cellar and bar management techniques, including operational aspects, staffing, quality issues, hygiene and safety; and also explore developments in technology and the benefits they provide.

It is also structured to raise awareness of the ethical issues that managers face today, relating to customers and business operations.

Learners will be given the opportunity to investigate industry practices in the context of finances, operations, management, marketing, regulation and employment and to be involved in practical activities.

Accounting and Finance in Tourism and Hospitality Industry

This module is designed to equip students with basic accounting and finance concepts knowledge, a different type of budgets, preparing and monitoring budgets, and interpreting different financial information.

At the same time, this module also covers all the key areas of financial accounting, as well as to equip students with the skills and knowledge required to take responsibility for budget management.

Meetings, Incentives, Conventions, Exhibitions (MICE) Management

This module seeks to equip students with the fundamental knowledge of meetings and conventions and key principles for event management. It brings the students to think like hoteliers in the hospitality industry.

Furthermore, it also emphasizes on the key principles of planning, organising and conducting meetings, showing them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later event management courses.

Food and Beverage Operations Management

This unit deals with the skills and knowledge required to source and provide destination information and advice including general product information (e.g. types of places of interests, local culture, geographical knowledge, as well as cuisine that the destination can offer) selling skills of tourism products and services of the destination are covered in the module.

This module is also applied in a domestic or international context and is relevant for staff across multiple tourism sectors. The essential knowledge base for this unit will vary according to specific sectors in the tourism industry and local industry needs.

Research Project in Tourism and Hospitality Industry

This research module provides students with a basic understanding of the research process and with the relevant skills necessary to produce a literature survey on their particular research areas. In particular, this module discusses how to design questionnaire, ways of collecting data, sampling methods, data analysis, interpreting and effectively delivering a presentation. It also guides students on how to write the research report and to some of the standard referencing styles will be introduced.

It is also designed for industry professionals who wish to update their skills and progress into a Degree course with renowned universities.

Employment opportunities include a variety of posts in a range of hotels, resorts, tour agencies and eco-tourism sites.

• Diploma in Tourism and Hospitality awarded by local Polytechnic or CSM Academy International or other relevant Diploma holders

English requirement

• IELTS with a minimum overall band of 5.5 OR
• GCE ‘A’ Level pass in English or equivalent.