Diploma in food and beverage management (part time)

Course Information


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.


Food and Beverage Presentation Methods provides students with a critical understanding of food and beverage operations and their role in the hospitality industry. Students will learn about the different types of F&B establishments and cuisines; different F&B job positions and their respective duties and responsibilities; the layout of F&B venues; the types of meals, menus, and equipment for service; grooming standards; and common F&B terminology.

Food and Beverage Operations Sequence provides students with the understanding of the importance of food and beverage operations on different types of table service, the ability to take reservations, reservation procedures, food service preparation, service sequence, taking and processing orders, handling payments, understanding the importance of end-of-service procedures, understanding banquet and catering operations and in-function operations, and identifying the types of function room set-up.

Food and Beverage Set-Up And Presentation Skills equips students with a basic knowledge of the functions of each food and beverage equipment (cutlery and crockery); as well as the correct technique in these areas: carrying plates and trays, folding napkins, and changing a tablecloth.

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.

Food and Beverage Emerging Technology  aims to provide the student with an insight into the digital transformation of the food and beverage industry. The students will study the purposes and functionality of websites and Apps, at the same time, students will also adapt the basic design and development of a dynamic web-based application so as to analyse the user-interface design requirement for the food and beverage industry. This includes the food delivery system, website ordering, and mobile app ordering.

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. 


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.

  1. Applicants must be at least 18 years old (based on calendar year)
  2. Academic Requirements: min GCE O’Level. Pass in 3 subject
  3. 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.