ABOUT OUR PROGRAMME
Diploma in Food Services Management is designed to produce graduates who shall eventually take on specialized Food and Beverage roles in the hospitality industry.
The course equips students with hands-on knowledge in all operational aspects of the Food and Beverage sector within the hospitality industry. This is to provide students with a strong in-depth foundation of the industry sector required to manage a restaurant or food and beverage outlet.
To graduate successfully, students must pass all 10 modules. Upon successful completion, students will be awarded the Diploma in Food Services Management.
MODULES
Food and Beverage Service Skills equips students with further knowledge and techniques; such as the different service styles, different menu types, setting the table according to different menus, taking and processing orders, clearing plates, opening wine, and service sequence.
Branding Strategy provides the student with insight into the branding strategy. This module allows the students to have a better understanding on how to manage and execute the branding features in order to create impactful market differentiation.
Menu Engineering provides the students with the in-depth knowledge required to create menu and evaluate menu pricing using the restaurant data. Students will be looking into a few aspects such as the menu design and planning, menu pricing, food and beverage production that is in-line with the digital transformation.
Food and Beverage Budgeting Management equips students with knowledge of the procedures and principles for effective food and beverage control. The module covers issues such as standard determination, operating budget, cost-volume-profit analysis, income and cost control, theft prevention, and labour cost control. Students will also be equipped with the basic knowledge of inventory management systems, point-of-sale system, and sales reporting.
Marketing in the Hospitality Industry provides students with an understanding of the hospitality industry from a marketing perspective. Focusing on concepts and applications of service marketing, yield management, and service quality, the module educates students on the role and responsibility of hospitality marketing.
Organisation Management introduces students the fundamentals theories of both management and organisational behaviour with application of business management system. Topics covered include planning and decision making; leadership and interpersonal relations; methods to motivate employees and etc. Students will also learn the organisation’s structure and the cause of management change.
PROGRAMME DETAILS
The 10 modules are conducted over 4 terms in 6 months via Classroom, Zoom and E-Learning. Classes are conducted on a part-time basis (3 sessions / week, 2.30 p.m.- 5.30 p.m.) between Mondays to Thursdays.
Upon passing all the modules in the course, students will be awarded the Diploma in Food Services Management.
- Applicants must be at least 18 years old (based on calendar year)
- Academic Requirements: min GCE O’Level. Pass in 3 subject
- English Language Requirements
- Pass in English at GCE O Levels; or
- IELTS score of 5.5; or
- An equivalent English Language qualification
Applicants who do not meet the above English language requirements will have to undergo the SHRM English Placement Test.
Students are assessed with a mixture of continuous assessments throughout each term in the form of case studies, discussions, presentations, group and individual assignments and practical tests.
Students must maintain a minimum attendance of 75% of classes for the module in order to pass the module.
There will be an opportunity to sit for a supplementary paper if the student fails a module.
If a student misses a supplementary paper without a valid reason, the student will have to re-module that particular module.
