Advanced Diploma in Business Management (Tourism and Hospitality Management)

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Advanced Diploma in Business Management (Tourism and Hospitality Management)

Introduction

The purpose of offering this programme is to provide students strong foundation in business and acquire critical fundamental knowledge and skills of Tourism & Hospitality Management so that students can excel well in industries’ activities. In addition, it provides an avenue for students are interested on pursuing higher level studies.

Course Objectives

The Advanced Diploma in Business Management (Tourism & Hospitality Management) is designed to enable students to attain the basic thinking skills, creative ability, and technical knowledge in areas such as Accounting, Finance, Economics, Marketing, Management, Supply Chain, Digital Management, and Tourism & Hospitality Management Specialization Modules. Our goal is to guide our students to be flexible and sensitive to the dynamic changes in business trends and most important the needs of their industry.

ERCI runs its classes on a lecture-tutorial system. The average teacher-student ratio for lectures and tutorials are as follows:

Lectures – 150 Students to 1 Lecturer
Tutorials – 35 Students to 1 Tutor

ACADEMIC PROGRESSION

COURSE DELIVERY

Course Delivery

Students undertaking the Advanced Diploma in Business Management (Tourism and Hospitality Management) programme will be expected to complete 12 modules of academic study. This programme is available on both full and part time basis, and will take 16 months and 24 months respectively to complete. Full-time students will attend classes 5 days a week on weekdays, while part-time students will attend classes 2 times a week on weekdays and/or on weekends.

Course Structure

Course Modules
Module 1: Accounting Principles (60 Hours) => [30 Credits]
Module 2: Economics and Financial Analysis (60 Hours) => [30 Credits]
Module 3: Business Communication and Reports (60 Hours) => [30 Credits]
Module 4: Marketing Management (60 Hours) => [30 Credits]
Module 5: Supply Network Solutions (60 Hours) => [30 Credits]
Module 6: Human Capital and Talent Management (60 Hours) => [30 Credits]
Module 7: Innovation and Digital Management (60 Hours) => [30 Credits]
Module 8: Capstone Industry Project (60 Hours) => [30 Credits]
Module 9: Food & Beverage Management (60 Hours) => [30 Credits]
Module 10: Marketing Tourism & Hospitality Services (60 Hours) => [30 Credits]
Module 11: Accommodation Services (60 Hours) => [30 Credits]
Module 12: Front Office Management (60 Hours) => [30 Credits]

Module Descriptions

Module 1: Accounting Principles

This module aims to provide students with a solid foundation in the dynamics and growing field of accounting and its principles. Students will be introduced to the workings of accounting equations, recordings of double-entry system and the process of completing the Accounting cycle. In addition, they will understand the purpose of reconciliation of cash, receivables, inventory system, and allocation of cost of fixed assets throughout the module.

Module 2: Economics and Financial Analysis

This module aims to provide students with rudimentary knowledge of basic macroeconomics and macroeconomic principles and how these could be applied in field of Finance especially in fundamental analyses where the economic climate would have direct bearings on the prospective performance of corporations. Key Economic Policies, arising from the analyses of macroeconomic objectives such as Inflation, Unemployment, Sustained Economic Growth and healthy balance of Payments, and their impact on the valuation of currencies and the financial implications on corporations would be examined. Key Financial theories would be integrated into module to equip student with the basic tools in determining the resulting valuations of the individual firms.

Module 3: Business Communication and Reports

This module aims to provide students key business communication skills necessary for the effective and efficient operations in today’s complex business environment. In this module, students will be introduced to various communication concepts and principles to develop an understanding of the importance of communication skills that include both verbal and written format.

Module 4: Marketing Management

In a fast-changing, increasingly digital and social marketplace, it is more vital than ever for marketers to develop meaningful connections with their customers. This module helps students master today’s key marketing challenge: to create vibrant, interactive communities of consumers who make products and brands an integral part of their daily lives. This module also helps students understand how to create value and build customer relationships. This module takes a practical marketing-management approach, providing in-depth, real-life examples and stories that engage students with marketing concepts and bring modern marketing to life. Every topic includes real marketing highlights that provide fresh insights into real marketing practices.

Module 5: Supply Network Solutions

Supply Network Solutions is a module that covers the key concepts in supply chain management, which involves the management of flows between and among stages in a supply chain to maximize total supply chain sustainability. For any supply chain, there is only one source of revenue i.e. the customer. All flows of information, product, or funds generate costs within the supply chain. Thus, the appropriate management of these flows is a key to supply chain success. In this module, students learn how every supply chain maximizes the overall value generated. The value a supply chain generates is the difference between what the final product is worth to the customer and the effort the supply chain expends in filling the customer’s request.

Module 6: Human Capital and Talent Management

In today’s complex economic and social environments, it is important to manage human resources well in order to build an enriching work environment and an effective and organization. This course provides the basic concepts of human resource management that are useful for all employees and managers.

Module 7: Innovation and Digital Management

This module will introduce participants to the critical role played by digital technologies and information systems to enable organizations to achieve competitive advantage in a globalized economy. It will demonstrate how the ubiquitous digital technologies may be woven into the processes and culture of an organization to promote innovation and collaborative partnerships amongst the stakeholders.

Module 8: Capstone Industry Project

This project module aims to provide student with basic understanding of project life cycle, project management process, and groups and knowledge areas that are applicable to large and small projects. Student will also learn general management and leadership skills that can help them plan and lead successful projects. Students will work with a designated lecturer whom will supervise the progress and processes of project. The project undertaken is with an industry partner. Project students are expected to utilize their learning and apply the theories they learnt throughout the course of core units and specialization to solve real world business issues. Students will have to carry out primary and/or secondary research to gather relevant information to make a feasible and practical recommendation to the industry partner. An assessment panel will be available at the end of the course to evaluate their presentation on students’ findings and recommendations.

Module 9: Food & Beverage Management

This module is to provide students with the skills and knowledge to supervise and manage the operations of a Food & Beverage outlet in the Food & Beverage department of a hotel. Skills and knowledge obtained is also applicable in a private catering establishment. Students will be able to face the challenges that await them and also factor affecting growth.

Module 10: Marketing Tourism & Hospitality Services

This module will introduce students to the development of modern marketing practice and theory in the hospitality and tourism industry, Emphasis is placed on developing an understanding of marketing and branding principles and their applications. In particular the module approaches marketing not only as a functional area of an organization but also as a philosophy of doing business.

Module 11: Accommodation Services

This module has been developed as an introductory study to the areas of Accommodation services to provide students with a sound foundation of working in, or preparing to work in a wide variety of business sectors related to hotel, hospitality, leisure, tourism and care occupations. In addition, students will be able to broaden their range of skills in providing services to guests and clients.

Module 12: Front Office Management

This module provides students with an opportunity to understand the full operational aspects of the hotel/lodging establishment. By having acquired Front Office management knowledge, it gives the students the abilities and capabilities to resolve issues that may arise in the working relationships between departments. Front Office Operations Management describes the operations and procedures involved in managing the Front Office area of a hotel lodging establishment. In this module, it is designed to provide students with a better understanding of the various topics covering Front Office, Housekeeping, Reservations and Night Audit departments.

COURSE AVAILABILITY

Course Availability

Intakes for the Advanced Diploma in Business Management (Tourism and Hospitality Management) programmes are available 4 times a year. All applications should be submitted to ERCI no later than 1 month before the commencement date.

Assessment Framework

Courses are assessed by a combination of coursework, practical assignments and examinations. Unless otherwise stated, all modules within the Advanced Diploma in Business Management (Tourism and Hospitality Management) programme are assessed based on the 3-3-4 framework: 30% Competency-Based Assessment, 30% on individual assignment(s) and/or class tests, 40% on group assignment(s) and/or class participation.

Entry Requirements

Local Singaporean/PR Student

Minimum C6 in English Language at GCE ‘O’ Level
Minimum 2 GCE ‘A’ Level Credits (Grade D and above)
Note: [must exclude all Languages]
Local Polytechnic Students will be exempted from Year 1 Study
ERCI Foundation Certificate in Business Management

International Student

Equivalent of Year 12 from the respective home country of the applicants
IELTS 5.5 or regional equivalent
ERCI Foundation Certificate in Business Management

Remarks

Applicants should be at least 16 years of age (based on birth year) at the time of registration.
All applications are subject to the Institute’s assessment of eligibility for entry into the programme.

Graduation Requirements

Students must pass all prescribed modules in the Advanced Diploma programme with a minimum grade of P (Pass).

Course Fees

For a full listing of course fees and other charges, please select one of the following:

– Fees Payable for Local Applicants
– Fees Payable for International Applicants

Programme Enquiry

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