Course Structure

Module Descriptions

 DTHM 301 – Essentials of Food & Beverage Operations

Learning Objectives:

To enable students to apply fundamental skills and knowledge in managing food and beverage operations within the hospitality industry.

1. 1. Implement operational plans for F&B services, including menu creation and cost control.
   2. Supervise staff and uphold service levels in a simulated environment.
   3. Optimize strategies to enhance customer experience using industry practices.

DTHM 302 – Marketing Applications in Tourism & Hospitality

Learning Objectives:

To provide students with an understanding of essential marketing strategies specific to the tourism and hospitality industry, with a focus on practical application of branding principles.

1. 1. Apply core marketing strategies to build brand identity within tourism and hospitality organisations.
   2. Evaluate marketing campaigns to assess effectiveness.
   3. Integrate digital tools with traditional marketing practices in the THM industry.

DTHM 303 – Foundations of Accommodation Management

Learning Objectives:

To develop students’ ability to understand and apply fundamental concepts in managing accommodation services within the hospitality sector.

1. 1. Apply accommodation management practices to ensure operational efficiency and guest satisfaction.
   2. Execute industry standards in housekeeping, front office, and guest services.
   3. Assess accommodation operations to identify areas for improvement.

DTHM 304 – Front Office Operations: Understanding & Application

Learning Objectives:

To provide students with an understanding of front office operations and the ability to apply this knowledge in real-world hospitality environments.

1. 1. Implement front office management techniques to coordinate operations within a hospitality setting.
   2. Utilize Property Management Systems (PMS) to manage reservations and guest services.
   3. Solve guest issues using problem-solving techniques in a front office context.

DTHM 305 – Digital Innovation in Hospitality: Applied Concepts

Learning Objectives:

To introduce students to the understanding and application of digital technologies and innovation in the hospitality industry.

1. 1. Apply digital tools to streamline operational processes within hospitality organisations.
   2. Implement digital transformation strategies to enhance customer experience in the THM industry.
   3. Implement strategies for incorporating digital innovation in hospitality operations.

DTHM 306 – Applied Communication in Business

Learning Objectives:

To develop students’ business communication skills, with a focus on effective verbal and written communication in a professional setting.

1. 1. Apply communication techniques to develop professional business documents for the THM industry.
   2. Facilitate effective verbal communication in meetings and presentations.
   3. Use intercultural communication skills to manage and resolve workplace conflicts.

DTHM 307 – Industry Preparation for THM: Applied Skills

Learning Objectives:

To prepare students for successful careers in the THM industry by equipping them with practical skills and knowledge that bridge the gap between classroom learning and industry demands.

1. 1. Apply job preparation skills, including CV writing and interview techniques, tailored to the THM industry.
   2. Simulate job interviews and professional interactions to demonstrate industry readiness.
   3. Examine industry trends to formulate strategies for career success in the THM sector.

DTHM 308A Industry Attachment

Learning Objectives:

Learners will apply the knowledge and skills they have gained in the classroom in a real work setting. Learners will be deployed to front-line F&B, Front Office, Housekeeping, Back-of-house positions in the hospitality industry for a period of 6 months. Industrial Attachment is a

compulsory and integral part of the course. Should a learner be unable to complete the Industrial Attachment due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.

1. 1. Apply classroom knowledge in F&B, Front Office, Housekeeping, and Back-of-house roles in a real-world setting.
   2. Demonstrate adaptability and professional work habits in a dynamic industry environment.
   3. Develop a project addressing real-world business challenges with feasible recommendations.

DTHM 308B Capstone Project

Learning Objectives:

This capstone project (in situation of unable to secure an Industry attachment) module aims to provide students with a basic understanding of the project life cycle, project management process, and groups and knowledge areas applicable to large and small projects. Students will also learn general management and leadership skills that can help them plan and lead successful projects.

1. 1. Apply project management principles, including the project life cycle, process groups, and knowledge areas.
   2. Lead and execute a project in collaboration with an industry partner.
   3. Investigate and present findings and recommendations to solve real-world business issues.