Course Write-Up (for Diploma Programmes)
Name of course developer
: __Camford International College_________________________
Country of origin
: ___Singapore_- Self Developed__________________________
Course Name
: __ International Diploma in Tourism & Hospitality____________
Key items
Brief description of course
(including learning objectives,
focus areas, whether the
programme is validated etc.)
For official use only
The International Diploma in Tourism and Hospitality provides
students with the hands-on knowledge and skills to supervise different
hospitality and tourism area.
The programme covers all the necessary knowledge and skills required
in all area of hotel operation like in Food and Beverage, Food Safety
and Sanitation, Facilities, Planning and design, Front Office Operation,
Catering Management, Accommodation Operation and other area
related to the course.
The Diploma also provides an ideal stepping stone for students who
wish to further their education and are aiming towards a degree in
Hospitality or Tourism.
The aim of this Diploma is to assess students' competence in a range of
Tourism and Hospitality Management skills.
Student will be able to demonstrate:
 An understanding of the tourism and hospitality business
concepts
 Application of skills to real work environments
 An ability to think and work independently
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Key items
For official use only
Students have to complete 8 modules;
1.
Tourism & Hospitality Marketing
This module will also help to students to learn how to apply marketing
concepts to real life situations. Students will be provided opportunities to
build analytical skills in order to solve marketing problems and
dilemmas that managers have to deal with.
Principles of business management, developing market strategy in
business marketing and business customers, and real life business
examples and case studies to demonstrate business marketing theories in
practice.
After successful completion of this course, students will be able to
1.
2.
3.
4.
2.
Understand important marketing principles and concepts
Understand consumer buying behaviors
Analyze and solve hospitality marketing problems
Develop marketing strategies
Tourism & Hospitality Economics
This module covers the history of the development of present-day
economic society, as well as considers issues and problems facing the
economy, including policies directed at affecting inflation,
unemployment and recession, and international trade. Upon completion
of this course, students will understand the basic principles of economics
of hospitality and tourism, learn about demand formation, comprehend
the supply side, recognize seasonality and how to handle it, understand
economic role of tourism in developing countries, recognize the place of
foreign exchange in the development process, and learn to put into
practice strategies which meet economic goals of hospitality/tourism
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Key items
For official use only
enterprises as well as national governments.
After finishing the course the student will able to know
1. Know the basic principles of economics of hospitality and
tourism.
2. Be able to analyze the demand and supply side of the tourism
and hospitality industry.
3. Understand the economic role of tourism in developing countries
and to recognize the
place of foreign exchange in the
development process
4. Be able to develop strategies which meet economic goals of
hospitality/tourism enterprises as well as national governments.
3.
Front Office Operations & Accommodation Operations
Presents a systematic approach to front office procedures by detailing
the flow of business through a hotel beginning with the reservation
process and ending with check-out and settlement, Examines the various
elements of effective front office management, paying particular
attention to planning and evaluating front office operations and
personnel management. Front office procedures and management are
placed within the context of the overall operation of a hotel.
4.
Tourism & Hospitality Finance
Tourism and hospitality Finance provides basic knowledge of hotel and
motel recordkeeping concepts and techniques. Examines front office
procedures and the functions of the night auditor. This module will be
provided for recordkeeping procedures for revenues, expenses, payrolls
and financial statements.
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Key items
For official use only
This module provides students with a balanced mix of accounting theory
and practice, tailored to the special needs of the hospitality service
industries. It gives attention to the unique accounting and operating
characteristics that are of major concern to managers in the hospitality
industry in the new millennium.
5.
Tourism & Hospitality Professional English
This module provides a practical context for the development of
vocational and generic skills and the acquisition of related knowledge. It
encourages students to improve their Tourism and Hospitality English in
order to communicate effectively in the work-place. Areas of study
include communication in two-person, group and public speaking
activities. In addition to learning principles of effective behavior in these
settings, students participate in activities to reinforce these skills.
6.
Introduction to Tourism & Hospitality Industry
On completion of the module, Students will be enhanced their basic
knowledge of business and international travel, tourism and hospitality
management.
Traces the growth and development of the lodging industry from early
inns to modern high-rise commercial hotels and highway motels.
Discusses: the organization of operations, opportunities and future
trends, the "Hospitality Attitude", competitive business in the free
enterprise system and types of lodging establishments. Study the growth
and improvement of the industry as related to management demands, the
organization of hotel operations, including all departments and the
social, personal and financial growth of a hotel career.
7.
Food & Beverage Operations
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Key items
For official use only
This module is designed to help students improve and better understand
the food service industry and the art and science of management. Areas
of study include an overview of food and beverage operations, food
service marketing, menu planning, nutrition concerns, menu cost and
pricing strategies, production, service, beverage management, sanitation
and safety issues, facility design and equipment, accounting, and food
service automation. The module describes how to develop and
implement an effective purchasing program, focusing on issues
pertaining to supplier relations and selection, negotiation, and
evaluation.
It provides an in-depth insight into the operating budget, menu
management, menu pricing, purchasing and supplier selection, costvolume profit analysis, labour cost-control, computer applications and
the successful management of service quality standardization.
8.
Food Health & Hygiene
Successful completion of this module the students will be able to know
food safety in most food businesses, by developing auditing and
monitoring programmes, designing hygienic practices and procedures,
liasing with enforcement officers, staff training, interpreting legal
requirements and establishing hazard analysis projects. The objectives
represent widely accepted standards in industry, assisting organizations
to operate safely and effectively as to meet the requirements of
legislation.
Upon successful completion of the 8 modules, students will be issued
with a Camford International Diploma in Tourism & Hospitality
Management
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Key items
For official use only
Brief details if course is being
offered in other countries
(including mode of delivery,
overseas partners etc.)
Mode of delivery
(e.g. online, face-to-face,
blended modes etc.)
Other information, if any (e.g.
any accreditation, articulation
pathway etc.)
NIL
Face to Face, Online & Blended
NIL
Mode of study
Part Time
Contact Hours
6 hours per week
Course Duration
8 Months (excluding revision & examination weeks)
Course Fees
$ 4,380.00
Application Fees
$ 80.00
Entry Requirements
Assessment Method
Industrial Attachment
Award Conferred by
- Minimum 18years of age
A Pass in Internal Entrance Test or International
Diploma in Business Studies
- Written Examination (60%)
- Assignment (30%)
- Presentation (10%)
NIL
Camford International College
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Key items
Commencement and End Date of
the programme
For official use only
Please refer to the academic calendar
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