UBS Portal

Qualification to be Awarded

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Diploma in Travel, Tourism & Hospitality Management

Advanced Diploma in Travel, Toursim & Hospitality Management

Awarding Body

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Uptrend College, Singapore

About the Qualification

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Travel, Tourism & Hospitality Management is intended for those who wish to pursue a career in the hospitality or any related service industry. The candidates, after the programme, will be well-versed in the managerial system that is key to the successful running of any hotel as well as the hospitality aspects of operating a business that is vital to getting customers to be loyal and remain as patrons of an enterprise.

Course Duration

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Part-Time: 18 months

 

Note: Students who attain 240 credits¹ with at least 2 Business module sets and 2 Travel, Tourism & Hospitality module sets will be awarded the Diploma in Travel, Tourism & Hospitality Management. Students must attain 480 credits¹ in total to be awarded the Advanced Diploma. Each Module Set is 60 credit points.

¹Including Credit Transfer

Course Delivery

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The course will be delivered on a part-time basis in 138 lessons of 3 hours each.

The course is wholly delivered in Singapore. Students will have access to local tutors and resources provided by Uptrend College. Resources and materials provided for students will include lecture notes and references for reading in books, professional journals, articles and websites.

Average Teacher to Student Ratio

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1:20

Course Modules

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The Diploma in Travel, Tourism & Hospitality Management is an 8-module qualification of which students have to take 2 Business module sets and 2 Travel, Tourism & Hospitality module sets. Students must attain 240 credits in total to be awarded the Diploma. Students who attain all 480 credits will be awarded the Advanced Diploma. Students who have prior studies or work experience can apply for credit transfers. Each module set is 60 credit points.

Fundamentals of Accounting

• The Accounting Equation & Double-Entry Book-Keeping
• Recording Transactions through Double-Entry
• Balancing Accounts
• Purchase/Sales/Returns
• Day Books
• Bank reconciliation
• The Ledger: Its Sub-Division
• Bank Facilities/Methods of Payment or Receipt of Money
• Cash Book and Cash Discount
• Petty Cash Book and Imprest System
• Trial Balance
• Adjusting for Accruals and Prepayments in the Final Accounts
• Depreciation of Fixed Assets
• The Entries Relating to Bad Debts
• The Journal
• Capital and Revenue Expenditure
• Errors in the Accounts and their Correction
• Effect of Profit (or Loss) and Drawing upon Capital
• Trading and Profit and Loss Accounts
• The Balance Sheet

Financial Accounting

• Advanced Aspects of the Syllabus for Level 1 Book-Keeping
• Partnerships
• Limited Liability Companies
• Incomplete Records
• Manufacturing Accounts, Stock Valuation
• Non-trading Organisations
• Control Accounts
• Suspense Accounts
• Calculation and Interpretation of Ratios
• Preparation by the use of Ratio of Simple Financial Statements

Principles of Management

• Dynamics of Business and Economics
• Business
• Ethics and Social Responsibility
• Managerial Decision-Making
• Organisation
• Teamwork and Communication
• Creating the Human Resource Advantage

Entrepreneurial Studies

• The Business Environment
• Business in Borderless World
• Starting and Growing a Business
• Small Business Entrepreneurship and Franchising
• Managing for Quality and Competitiveness
• Accounting and Financial Statements

Food & Beverage Management

• Overview of Food and Beverage Operations and Management
• The Food and Beverage Consumer and the Consumer-Product Relationship
• Food Production
• Wine and Drinks
• Food and Beverage Areas and Equipment
• The Culinary Arts and Restaurant Business: Development and Classification
• Restaurant Operations
• Managed Services
• Food and Beverage Service

Hospitality Management

• Definition of Hospitality Industry
• The Hotel Business: Development and Classification
• Hotels and Rooms Division Operation, Hotel Operations: Food and Beverage Division
• Recreation and Leisure
• The Gaming Entertainment Industry
• Meetings
• Conventions and Expositions
• Hospitality Industry Technology

Travel Management

• Package and Group Tours
• Holiday Centres and Special Interest Holidays
• Hotels
• Theatres and Bargain Breaks
• Coaching and Incoming Tourism
• Car Rental
• Car Ferries
• Rail and Motor-Rail
• Cruising
• Airline Reservations
• Insurance
• Handling Cash and Cheques
• Business Travel
• Travel Agency Systems
• Finance and Planning

Tourism Management

• Tourism Growth
• Development and Impacts
• Tourism Planning and Management: Concepts, Issues and Players
• Tools and Techniques in Tourism Planning and Management
• The Future of Tourism Planning and Management

Human Resource Management 

• Introduction to Human Resource Management
• Job Analysis and Design
• Human Resource Planning
• The selection process
• Training and Development of Personnel
• Appraising Performance
• Working with Difficult People
• The Compensation Functions
• Instituting incentive Plans
• Administering Employee Benefits
• Safety and Health
• The Dynamics of Industrial Relations
• Collective Bargaining and Contact Administration Effective Utilization of Human Resources
• Fostering Communications
• Changing Workforce Demographics

Organisation Behavior

• An Introduction to the Study of Organisations
• Contemporary Organisational Challenges
• Personality
• Intelligence and Aptitude
• Perception
• Memory and Learning
• Attitude
• Work Motivation
• Individual Decision Making
• Stress
• Leadership: Basic Concepts and Theories
• Leadership: Advanced Theories
• Power, Politics and Conflicts
• Organisational Goals and Effectiveness Organisational Structure: Basic Concepts
• Communication

Fundamentals of Marketing

• Social Foundations of Marketing
• Strategic Planning and Marketing's Role in the Organization
• The Marketing Environment
• Marketing Research and Information system
• Consumer Marketing: Influences on Consumer Behaviour & Buyer Decision Process
• Organizational Markets and Organizational buyer behavior
• Measuring and Forecasting Demand
• Market Segmentation
• Targeting and Positing
• Products and Product Management
• Pricing Products
• Competitor Analysis and Competitive Marketing Strategies
• Placing Products
• Communication and Promotion Strategy
• Advertising
• Sales Promotion and Public Relations
• Planning, implementing, Organizing and controlling marketing programs
• Personal Selling and Sales Management
• International Marketing

Strategic Marketing

• The Role of Marketing in the Firm and the Market Economy
• Marketing in a Turbulent Environment
• Marketing and Need Satisfaction
• Understanding Buyer Choice Behaviour
• The Buyer's Response Behaviour
• Strategic Communication Decisions
• Needs Analysis Through Market Segmentation
• Market Attractiveness Analysis
• Competitiveness Analysis
• Formulation a Marketing Strategy
• New Product Decisions
• Distribution Channel Decisions
• Strategic Pricing Decisions
• The Strategic Marketing Plan

Strategic Hospitality Management

• Strategic Evaluation of Facilities Management in the Hospitality Industry
• Facilities as a Strategic Resource in the Hospitality Sector
• Impact of Events on the Operation and Profitability of Hospitality Businesses from a Strategic Perspective
• Principles of Contemporary Hospitality Facilities Design and Capacity Planning
• Principles of Strategic Environmental Best Practice in the Hospitality Industry
• Principles of Effective Energy Management in the Hospitality Industry
• Principles of Effective Waste Management in the Hospitality Industry
• Use of ICT in the Strategic Planning and Operation of Hotel Premises
• Legal Obligations of Hospitality and Facilities Managers from a Strategic Perspective
• Performance Measurement of Hospitality Facilities
• Stages in Strategic Facilities Development, from Feasibility Planning to Operation
• Strategic Impact of Outsourcing on the Management and Operation of Hospitality Facilities

International Travel, Tourism & Hospitality

• Role of Multinational Travel, Tourism and Hospitality (TTH) Corporations in Influencing Management Practices in Different Cultural Contexts
• Factors Contributing to Internationalisation of Travel, Tourism and Hospitality Organisations
• Theories of Internationalisation in the Travel, Tourism and Hospitality Context
• Cultural Differences in Management Practice within a Travel, Tourism and Hospitality Context
• Interplay between Organisational Design and Practices in International Travel, Tourism and Hospitality Organisations and Their Impact on Management Policy and Practice
• Why Governments Encourage Foreign Direct Investment (FDI) in the Travel, Tourism and Hospitality Sector
• Use of Strategic Alliances, Vertical and Horizontal Integration and Related Strategic Models in the Internationalisation of Travel, Tourism and Hospitality Organisations
• Why Companies Employ Franchising, Management Contracts and Joint Ventures as Strategies in the Internationalisation of their Operations
• Historical and Contemporary Factors Contributing to the Evolution of Key Organisational Practices in the Travel, Tourism and Hospitality industry
• Impact of National and Cultural Factors on the Utilisation of Resources in Travel, Tourism and Hospitality
• Issues Relating to the Deployment of Expatriate Workers by Travel, Tourism and Hospitality Organisations
• Relationship between Internationalisation in Travel, Tourism and Hospitality and Issues of Sustainability within the Sector

Operations Management for Travel, Tourism and Hospitality

• Meaning of Operations Management in Travel, Tourism and Hospitality (TTH)
• Role Played by the Main Features of Operating Systems in Travel, Tourism and Hospitality in Delivering Service to Customers
• Impact of Changing Operating Systems on Businesses, Customers and Employees in Travel, Tourism and Hospitality
• Role of Evolving Technologies, in Particular ICT, in the Development of Operational Systems in Travel, Tourism and Hospitality
• Defining Features of Services and Their Implications on Operations in Travel, Tourism and Hospitality
• Relationship between Travel, Tourism and Hospitality Operating Systems and Changing Consumer Demand and Expectations
• Assessment of Customer Feedback on Services and Operations in Travel, Tourism and Hospitality
• Concept of McDonaldisation and its Implications for Operations, Service and Consumer Satisfaction in Travel, Tourism and Hospitality
• Role of Front-line Staff in Travel, Tourism and Hospitality Operations
• Impact of Human Resource Delegation Strategies, Such as Empowerment, on the Role of Front-line Staff, and Their Use of Operational Systems in Travel, Tourism and Hospitality
• Key Trends and Developments in Travel, Tourism and Hospitality Operations

Strategic Travel and Tourism Planning and Development 

• Process of Tourism Development and Associated Impacts
• Tourism and Conservation Planning, in Particular Land-use Designations such as National Parks, Country Parks and Nature Reserves
• Principles of Strategic Marketing Relating to Environmentally Sensitive Destinations and Attractions
• Issues Surrounding Sustainable Development and Sustainable Tourism Principles and Policies
• Sustainability-based Approach to Tourism Planning and the Essential Role of the Community in Tourism Planning
• Minimising Environmental Impacts from Travel and Tourism Operations
• Planning of Tourism Facilities
• Role of Public Sector Tourism and Conservation Agencies in the Management of Tourism Resources
• Impact of Tourism Development on Destinations, Societies and Cultures
• Positive and Negative Impacts of Tourism Development
• Processes that Integrate and Engage Stakeholders in Participatory Planning and Consensus Building
• Interrelations between the Characteristics of Destination, Types of Development, Types of Tourists and Tourism Impacts

Entry Criteria

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• Diploma in Travel, Tourism & Hospitality Management - GCE 'N' and 'O' Levels with a pass in English or equivalent
• Advanced Diploma in Travel, Tourism & Hospitality Management - Diploma in Travel, Tourism & Hospitality Management or equivalent

Credit Transfer: Students who have prior studies or work experience can apply for exemptions by filling in the Application for Credit Transfer form. Please submit with supporting documents e.g. copies of transcript, letters from current or previous employer stating job details and curriculum vitae to our Administrator for processing. Result will be made known within 3 weeks. Relevant fees may apply.

Assessment Mode

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100% Examination

Examination Period

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Upon Completion of Each Module

Promotion & Award Criteria

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• Minimum 75% attendance is required for each module to qualify for a Certificate of Attendance if requested and be eligible to sit for the exam
• Students who pass each module will be awarded credits.
• Diploma in Travel, Tourism & Hospitality Management – Students who have passed 2 business module sets and 2 Travel, Tourism & Hospitality module sets (50% mark) with a total of 240 credits (including credit transfer) will be awarded the Diploma in Travel, Tourism & Hospitality Management
• Advanced Diploma in Travel, Tourism & Hospitality Management – Students who have passed all 8 module sets (50% mark) with a total of 480 credits (including credit transfer) will be awarded the Advanced Diploma in Travel, Tourism & Hospitality Management

Fees

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All above fees are subject to 7% GST charges.

Fees may change periodically without prior notice. 

 

Last Updated: 01 February 2012