International Professional Managers Association

Diploma in Hotel Management

Specific Objectives

Specific objectives for the programme entail the following:

a. Global Hospitality Industry

This module aims to provide participants with:

Develop knowledge and an understanding of the scope and future developments of the global hospitality industry
Understanding the external influences on the industry and
Able to develop quality approaches and management systems to improve performance and meet the needs of the organization and its customers

Learning Outcome

At the end of the module the student will be able to:

Examine the scope and the future developments of global hospitality industry
Evaluate the issues and the influences affecting the hospitality industry
Critically evaluate the role of branding within the hospitality industry
Illustrate the distinctive features of accommodation
Illustrate the distinctive features of food and beverage
Develop effective quality management in the global hospitality industry

b. Business Operations Management in Hospitality

This module aims to provide participants with:

Develop understand and knowledge of complexity of the hospitality and tourism business operations
Develop the skills to undertake the activities that are expected of a supervisors and managers with a hospitality and tourism business
Develop personal skills in management and leadership and their ability to deliver good levels of customer care

Learning Outcome

At the end of the module the student will be able to:

Examine the functional ares of business operations
Evaluate the role of management with in the tourism and hospitality
Evaluate the skills required of management within the tourism and hospitality industry
Examine the systematic approach to recruitment selection and training
Evaluate the role of commendation in the organisations
Evaluate the role of customer care in achieving organisational objectives
Evaluate the use of information technology within organisation

c. Food and Beverage Operations

This module aims to provide participants with:

Understanding in the operational and supervisory aspects of running Food Beverage Operations.
Appreciate the factors involved in meeting customer needs
Able to produce an outline plan for the specific food and beverage operations.

Learning Outcome

At the end of the module the student will be able to:

Evaluate the effectiveness of food and beverage operations
Development appreciate the methods of purchasing and storage of food and beverages
Analyse the effectiveness of different methods of food and beverage sale and service
Develop and introduce menus and wine lists to meet customer requirements
Illustrate their ability to arrange banqueting and functions

d. Food Hygiene, Health and Safety

This module aims to provide participants with:

The ability to undertake their work in the hospitality industry adhering to hygiene, health and safety legislation and
Develop an understanding of the importance of and being able to maintain a hygienic and safe working environment

Learning Outcome

At the end of the module the student will be able to:

Explain the basic concepts of hygiene , health and safety
Evaluate the impact of legislation on food hygiene, health and safety practices
Recommend process to ensure a safe working environment
Illustrate how organisations apply food hygiene regulations
Develop risk assessment processes
Examine the fire procedures and regulations required within the hospitality industry
Evaluate the role of HACCP in controlling risk

e. Front Office Operations

This module aims to provide participants with:

Understand of the systems and procedures required for effective Front office Operations.
Overview of function, supervisory and management aspects of the front office department
Develop the knowledge and skills required to manage and supervise department processes
and procedures with the regulatory requirements

Learning Outcome

At the end of the module the student will be able to:

Evaluate the role and functions of the effective front office operations
Discuss in detail the role and function of reservations, receptionists and cashiers department
Develop procedures for check-in and check-out to ensure customer satisfaction
Develop guest account process that meet customer requirements
Illustrate the role that yield management and statistical reports play in maximising revenue for the front office operations
Develop guest communication services to eliver high levels of customer service
Illustrate the role that yield management statistical reports play in maximising revenue for front office operations

f. HouseKeeping and Accommodation Operations

This module aims to provide participants with:

Demonstrate the ability to manage and supervise the operations of housekeeping and accommodation
Understand the range of different operational functions, systems and procedures
Able to contribute the delivery of the effective housekeeping and accommodation facilities management
Understanding the safety and security responsibilities

Learning Outcome

At the end of the module the student will be able to:

Evaluate the operational and supervisory aspects of running an accommodation operation
Recommend housekeeping cleaning equipment and supplies for the purchase
Design the key features of linen and laundry department
Design the key features of a maintenance department
Evaluate the operational and supervisory aspects of running a leisure facility
Evaluate the role of security and safety in the housekeeping and accommodation department
Explore measures to improve the environmental responsibilities of hotel

Target Students/ Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.

GCE 'N' Levels (English Language proficiency with pass grade ) or equivalent

Course Syllabus/ Content

The course syllabus Diploma in Hotel Management will focus on sharpening students' analytical, reasoning, and conceptualisation skills. Primary reference materials will leverage on Hotel Management text materials. Supplementary materials will be taken from newspapers, articles, and the internet.

Students will take a placement test upon enrolments conducted by the school to determine their language proficiency.

Upon course completion, students will be awarded a Diploma in Hotel Management validated by International Management School.

Total Course Duration

The duration of the Diploma is approximately 6 months/ (4 hours per week) for Part-time. Course duration is specified as follows:

Level	Duration
Diploma	6 Months

The diploma is divided into the modules to be taught and allocation hours are shown in the table below.

Semester	Module Name	Durations (hrs)
1	The Global Hospitality Industry	16
	Business Operations in Hospitality	16
	Food and Beverage Operations	16
2	Food Hygiene, Health & Safety	16
	Front office Operations	16
	House Keeping & Accommodations	16

* Assessment fully based on classroom activities.
** The duration for the examination has been incorporated into the respective module.

Assessment and Grading

For each module, the students’ level-of-understanding of the subject-areas will be assessed through combinations of formal examination, classroom-tests and/or assignments. The formal examination will contribute to 60% of the assessment, while the remaining 40% will be from the classroom-tests and/or assignments. To further enhance the quality of the assessment, a reduction of 5% of the assignment’s total-mark will for late submission of respective assignment.

Grading will be given for each module, depending on the total score obtained by the student. The grading with corresponding scores is shown in the table below.

Grade	Score
A+	Score ³75
A	75 > Score ³ 70
B+	70 > Score ³ 65
B	65 > Score ³ 60
C+	60 > Score ³ 55
C	55 > Score ³ 50
Fail	50 > Score

Fees/ Class Size

The full course fee for Diploma is $2,400 (Fees are exclusive of 7% GST). A fee of S$100 is payable upon registration. The maximum class size will be 20 students.

Teaching

All modules will be taught in English. Teaching and learning are undertaken in the form of lectures, tutorial and small-group discussions. Of the allocated hours for each module, 50% will be used for lecture, another 40% will be use for classroom tutorial, and the remaining 10% will be use for conduct of assignment, test and examination.

All the lecturers engage are experts in their subject-areas. Information technology and other teaching innovations means will be adopted to maintain (if not enhanced) the students’ interests in the respective subject-area; also to improve the effective of knowledge transfer from the lecturers to the students.

Classes are conducted twice a week per module per month over a period of 6 months for Part-Time course.

Class Schedule

Sat & Sun: 10.00 am to 12.00pm

Diploma in Business Accounting

Origin of Course/ Examination

International Management School (Pte) Ltd has designed this diploma programme to develop in students a foundation of business knowledge with an emphasis on accounting. It explains the complexity of business and imparts key accounting skills.

The diploma is suitable for aspiring accounting executives seeking knowledge of the latest accounting theory, practice and techniques in relation to organisational accounting operations. Students will be awarded a Diploma in Business Accounting, validated by International Management School (Pte) Ltd, Singapore¹.

¹Optional: Students can arrange to take modules in ACCA upon completion of programme.

General Aim/ Objectives

This programme aims to equip aspiring accounting executives with the knowledge and skills to prepare accounting reports, budgets, financial statements and interpretation of financial information, including budget variances. In addition, the knowledge acquired from the programme would allow the students to understand the fundamentals of business working capital and ensuring assets, liabilities, and equity are maintained at an acceptable level.

Specific Objectives

Specific objectives for the programme entail the following:

a. Principles of Accounting

Successful completion of Principles of Accounting means that the student would be able to attain the following skills.

Understand the basic concepts and principles of accounting and its applications to in different sector of a business.
Understand the purposes of accounting and the limitations of the accounting information in respective sector of applications.
Serve as the fundamental modules, in particular for student with no accounting background, for subsequent accounting-related modules.

Principles of Management

Successful completion of Principles of Management means that the student would be able to attain the following skills.

A clear understanding of the core management theories and their links to organisational structure and processes.
Understand and ability to apply the key function of a management in the aspects of planning, organizing, leading and controlling.
Define the role of the manager and the core competencies needed for effective management

c. Effective Communication

Successful completion of Effective Communication means that the student would be able to attain the following skills.

Understand the importance of effective communication in both oral and written.
Equip students with the competencies in both oral and written communication necessary for work.

d. Financial Accounting

Successful completion of Financial Accounting means that the student would be able to attain the following skills.

Identify, understand and apply basic financial accounting principles in the preparation of accounting reports.
Analyse and record the business transactions and assets through approach use of accounting system and process.
Prepare, analyse and interpret basic financial statement (for a company) within the framework of accounting assumptions and principles.

e. Management and Cost Accounting

Successful completion of Management and Cost Accounting means that the student would be able to attain the following skills.

Understand the function and role of the management accountant in the contemporary business environment.
Students to develop generic competencies to analyse, reason, and conceptualise issues.
Identify, understand and interpret basic financial accounting concepts.
Apply basic management accounting concepts to different scenarios.

f. Financial Management

Successful completion of Financial Management means that the student would be able to attain the following skills.

Demonstrate awareness of the function and practice of Financial Management.
Students to develop generic competencies to analyse, reason, and conceptualise issues.
Identify, understand and interpret basic financial management concepts.
Apply basic financial management concepts to different scenarios.

g. Economic

Successful completion of Economic means that the student would be able to attain the following skills.

Understand and application of the basic economic concepts in the decision-making processes of firms.
Understand the economic environment at both microeconomic and macroeconomic levels, and the implements and impact on both company and individual.

h. Company Law.

Successful completion of Company Law means that the student would be able to attain the following skills.

Understand the basic principles of Company Law that governs and regulated the various aspects of the operations of a company in a business environment.
Identify and apply the appropriate set of laws for respective aspects of the operations of a company.
Equipped with the knowledge of the legal laws and systems for business operating in Singapore.

i. Taxation

Successful completion of Taxation means that the student would be able to attain the following skills.

Understand the basic concept, principles and practice of Income Tax Law, in particular those adopted in Singapore, in the aspects of both individual's and company's tax.
Understand and identify the various components of the Income Tax for both individual and company.
Equipped with the skills for computing and tabulating income tax for individuals, sole proprietors and partnerships.

j. Audit Practice

Successful completion of Audit Practice means that the student would be able to attain the following skills.

Understand the basic concepts and principles of financial auditing.
Understand and apply of the audit processes in the conduct of audition both individually and as part of a group.
Equip with the required skill to conduct an effective audition.

Target Students/ Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.

GCE 'O' Levels (English Language proficiency with pass grade ) or equivalent

Course Syllabus/ Content

The course syllabus Diploma in Business Accounting will focus on sharpening students' analytical, reasoning, and conceptualisation skills. Primary reference materials will leverage on renowned accounting text materials. Supplementary materials will be taken from newspapers, articles, and the internet.

Students will take a placement test upon enrolments conducted by the school to determine their language proficiency.

Upon course completion, students will be awarded a Diploma in Business Accounting validated by International Management School.

Principles of Accounting. This module provides students with an understanding of the basic concepts and principles of accounting. The students also learn about accounting as an information development and communication function that support decision making by investors, loan officers, managers, government agencies and any party that bases its decisions on accounting information. Significant areas are the double entry concept, accounting process, special journals, subsidiary ledgers and control accounts, and the financial statements of merchandising businesses. This also includes an understanding of the control and accounting for cash, inventories and fixed assets, goods and services tax, partnership and fundamental accounting principles. The contend in this module form the basic for the subsequent modules titled "Financial Accounting" and "Management Accounting", in particular, for non-accounting accounting.

Principles of Management. This module is designed to provide students an overview of the key functions of management and its role in organisations and society. The practical issues encountered by today's managers will also be discussed. This module also introduces a wide range of business theories and practical applications related to effective management practices. The study includes the core management theories, emphasising management planning, decision making, organising, international management, leading, and controlling. Focus is also on contributing factors to management, such as communication, the role of the manager, design of the organisation, ethical issues, social responsibility and globalisation. In particular, the role of the manager in shaping the work environment, allocating resources, formulating strategy, developing a team, building the organisation and making decisions are covered.

Effective Communication. This subject provides students with competencies in both oral and written communication necessary for work. It also aims to raise students' awareness of the need to use language effectively and correctly for written and spoken communication. Topics covered will include application letters, resumes, interviews, meeting skills as well as interpersonal skills. Also, students will be taught mind-mapping, report writing, collaborative learning and oral presentation skills as well as basic writing skills.

Financial Accounting. This module builds on the foundation laid in Principles of Accounting. It introduces students to the basic concepts, principles, procedures and approaches underlying accounting processes in the sector of financial accounting. More emphases would be placed on the analysis and recording of business transactions using the double-entry system, accounting processes and the accounting cycle for businesses. Students will also learn to prepare, prepare, analyse and interpret financial statements of a company within the framework of accounting assumptions and principles. Key topics for the preparation of financial statements include the income statement, statement of changes in equity and balance sheet with accompanying notes, in accordance with Financial Reporting Standards in Singapore. The focus is also on business profit determination under the accrual accounting system, the accounting system used to account for and control various business assets namely non-current assets, cash and inventory, and independent topics like accounting for incomplete records, and clubs and societies.

Management and Cost Accounting. This course introduces cost and management accounting topics to enable students to understand how accounting information is used to manage an organisation. It focuses on the factors that differentiate one company from another. The course will look at various functional areas within the firm, ranging from manufacturing to marketing, and from accounting to human relations. Specifically, the module covers management accounting techniques in helping management in their decision-making, planning and control process. Topics include preparation of master budget for trading and manufacturing concerns, flexible budgeting, standard costing, variance analysis, cost-volume-profit analysis, activity-based costing and activity-based management. Also, the module introduces cost terminology, basic concepts and costing procedures to account for materials, labour and overheads, costing methods for jobs, processes, joint and by-products, and also variable and absorption cost techniques.

Financial Management. This course will provide a strong conceptual foundation for finance with an introduction into the financial environment and the role of finance in business. It considers the financial objectives of firms, cash planning and cash budgeting, working capital management, the management of current assets, capital budgeting decisions using discounting techniques, and the sources of short-term and long-term funds.

Economics. Provides students with an understanding of the basic economic concepts that are needed in the decision-making processes of firms. It also enables students to have a better understanding of the economic environment. At the microeconomics level, the students will examine the economic choices made by consumers, firms and the government, and how these decisions affect the market for a particular good or service. The module incorporates a study of the theory of demand and supply, and discusses production costs, price determination and supply decisions for individual firms in different market structures. At the macroeconomics level, the module surveys the workings of a typical economy; whereby the topics include economic growth, unemployment, inflation and the Keynesian model of the macro economy.

Company Law. The module introduces the basic principles of Company Law that governs and regulates the operation of the incorporation of companies, companies' corporate personality and powers, the relationships of the company with its members and management. In particular, the types of companies, directors' duties, objects and powers of a company, membership of a company, capital, shares and dividends, receivership, judicial management and liquidation will be taught. It also covers the, the security arrangements between the company and its creditors, insolvency and liquidation and generally the internal relationships within the company, and the external relationships between the company and its creditors. This module also equips students with a basic knowledge of the law and its application in a business environment. Commence with the basic features of the Singapore legal system. It then proceeds to introduce students to the basic principles of contract law, the Sale of Goods Act, the law of tort, cheques, agency and intellectual property. The legal aspects of business organisations and Business Ethics will also be covered.

Taxation. This module provides the student with an understanding on the basic concept, principles and practice of Income Tax laws applicable to both individuals and companies. The students will developed the skills needed for preparing tax computation for individuals, sole-traders and partnerships. Topics for computation of individual tax consider of income from employment and other sources, personal reliefs and rebates, deductions, capital allowances, goods and services tax (GST) and tax administration. The necessary knowledge for computing the corporate-related tax are taxation treatment of partnerships common investment incentives, economic expansion incentives, the goods and services tax, carry-back relief, loss transfer system of group relief, taxation of foreign income, withholding tax and tax incentives, double taxation reliefs and distribution of corporate profits.

Audit Practice. Students will be introduced to the basic concepts and principles of financial auditing. The basic knowledge and functional skills required to perform an individual and group audit assignments will be taught. In particular, the audit process, responsibilities of the auditor, audit evidence, objectives, materiality and audit risks. Audit techniques such as communication skills and documentation procedures necessary for conducting an effective audit are also covered. Also, the module includes the writing up of audit procedures for test of details of balances, final audit procedures and the audit opinion. Students will also explore advanced areas of auditing by examining issues that require professional judgement such as materiality and risk assessment, audit opinions, fraud, corporate governance, and the legal and ethical duties of an auditor.

Total Course Duration

The duration of the Diploma is approximately 10 months/ (6 hours per week) for Part-time. Course duration is specified as follows:

Level	Duration
Diploma	10 Months

Semester

The diploma is divided into three semesters; the modules to be taught and allocation hours for respective semester are shown in the table below.

Semester	Module Name	Durations (hrs)
1	Principles of Accounting	45
	Principles of Management	45
	Effective Communication*	45
	Examinations	**
2	Financial Accounting	60
	Management and Cost Accounting	60
	Financial Management	60
	Economics	60
Examinations	**
3	Company Law	75
	Taxation	75
	Financial Management	75
	Audit Practice	75
Examinations	**

* Assessment fully based on classroom activities.
** The duration for the examination has been incorporated into the respective module.

Assessment and Grading

For each module, the students' level-of-understanding of the subject-areas will be assessed through combinations of formal examination, classroom-tests and/or assignments. The formal examination will contribute to 60% of the assessment, while the remaining 40% will be from the classroom-tests and/or assignments. To further enhance the quality of the assessment, a reduction of 5% of the assignment's total-mark will for late submission of respective assignment.

Grading will be given for each module, depending on the total score obtained by the student. The grading with corresponding scores is shown in the table below.

Grade	Score
A+	Score ³75
A	75 > Score ³ 70
B+	70 > Score ³ 65
B	65 > Score ³ 60
C+	60 > Score ³ 55
C	55 > Score ³ 50
Fail	50 > Score

Fees/ Class Size

The full course fee for Diploma is $3,500 (Fees are exclusive of 7% GST). A fee of S$100 is payable upon registration. The maximum class size will be 20 students.

Teaching

All modules will be taught in English. Teaching and learning are undertaken in the form of lectures, tutorial and small-group discussions. Of the allocated hours for each module, except Effective Communication, 50% will be used for lecture, another 40% will be use for classroom tutorial, and the remaining 10% will be use for conduct of assignment, test and examination.
All the lecturers engage are experts in their subject-areas. Information technology and other teaching innovations means will be adopted to maintain (if not enhanced) the students' interests in the respective subject-area; also to improve the effective of knowledge transfer from the lecturers to the students.
Classes are conducted twice a week per module per month over a period of 10 months for Part-Time course.

Class Schedule

Mon & Wed: 7.00pm to 10.00pm

Diploma in Hotel & Tourism Management

Origin of Course/ Examination

International Management School (Pte) Ltd has designed this diploma programme to provide the students the foundation and knowledge in Hotel & Tourism Operations and Management. It explains the complexity of business and imparts key related skills.

The diploma is suitable for aspiring Hotel Executives seeking knowledge of the Hotel & Tourism Management theory, practice and techniques in relation to organisational operations. Students will be awarded a Diploma in Hotel & Tourism Management developed by International Management School (Pte) Ltd.

General Aim/ Objectives

This programme aims to equip aspiring Hotel Executives with the knowledge and skills in Hotel & Tourism Operations, Management and Industry.

Specific Objectives

Specific objectives for the programme entail the following:

a. Global Hospitality & Tourism Industry

This module aims to provide participants with:

Develop knowledge and an understanding of the scope and future developments of the global hospitality industry
Understanding the external influences on the industry and
Able to develop quality approaches and management systems to improve performance and meet the needs of the organization and its customers

Learning Outcomes

At the end of the module the student will be able to:

Examine the scope and the future developments of global hospitality industry
Evaluate the issues and the influences affecting the hospitality industry
Critically evaluate the role of branding within the hospitality industry
Illustrate the distinctive features of accommodation
Illustrate the distinctive features of food and beverage
Develop effective quality management in the global hospitality industry

b. Business Operations Management in Hospitality

This module aims to provide participants with:

Develop understand and knowledge of complexity of the hospitality and tourism business operations
Develop the skills to undertake the activities that are expected of a supervisors and managers with a hospitality and tourism business
Develop personal skills in management and leadership and their ability to deliver good levels of customer care

Learning Outcomes

At the end of the module the student will be able to:

Examine the functional ares of business operations
Evaluate the role of management with in the tourism and hospitality
Evaluate the skills required of management within the tourism and hospitality industry
Examine the systematic approach to recruitment selection and training
Evaluate the role of commendation in the organisations
Evaluate the role of customer care in achieving organisational objectives
Evaluate the use of information technology within organisation

c. Food and Beverage Operations

This module aims to provide participants with:

Understanding in the operational and supervisory aspects of running Food Beverage Operations.
Appreciate the factors involved in meeting customer needs.
Able to produce an outline plan for the specific food and beverage operations.

Learning Outcomes

At the end of the module the student will be able to:

Evaluate the effectiveness of food and beverage operations
Development appreciate the methods of purchasing and storage of food and beverages
Analyse the effectiveness of different methods of food and beverage sale and service
Develop and introduce menus and wine lists to meet customer requirements
Illustrate their ability to arrange banqueting and functions

d. Food Hygiene, Health and Safety

This module aims to provide participants with:

The ability to undertake their work in the hospitality industry adhering to hygiene, health and safety legislation and
Develop an understanding of the importance of and being able to maintain a hygienic and safe working environment

Learning Outcomes

At the end of the module the student will be able to:

Explain the basic concepts of hygiene , health and safety
Evaluate the impact of legislation on food hygiene, health and safety practices
Recommend process to ensure a safe working environment
Illustrate how organisations apply food hygiene regulations
Develop risk assessment processes
Examine the fire procedures and regulations required within the hospitality industry
Evaluate the role of HACCP in controlling risk

e. Front Office Operations

This module aims to provide participants with:

Understand of the systems and procedures required for effective Front office Operations.
Overview of function, supervisory and management aspects of the front office department
Develop the knowledge and skills required to manage and supervise department processes and procedures with the regulatory requirements

Learning Outcomes

At the end of the module the student will be able to:

Evaluate the role and functions of the effective front office operations
Discuss in detail the role and function of reservations, receptionists and cashiers department
Develop procedures for check-in and check-out to ensure customer satisfaction
Develop guest account process that meet customer requirements
Illustrate the role that yield management and statistical reports play in maximising revenue for the front office operations
Develop guest communication services to eliver high levels of customer service
Illustrate the role that yield management statistical reports play in maximising revenue for front office operations

f. HouseKeeping and Accommodation Operations

This module aims to provide participants with:

Demonstrate the ability to manage and supervise the operations of housekeeping and accommodation
Understand the range of different operational functions, systems and procedures
Able to contribute the delivery of the effective housekeeping and accommodation facilities management
Understanding the safety and security responsibilities

Learning Outcomes

At the end of the module the student will be able to:

Evaluate the operational and supervisory aspects of running an accommodation operation
Recommend housekeeping cleaning equipment and supplies for the purchase
Design the key features of linen and laundry department
Design the key features of a maintenance department
Evaluate the operational and supervisory aspects of running a leisure facility
Evaluate the role of security and safety in the housekeeping and accommodation department
Explore measures to improve the environmental responsibilities of hotel

Target Students/ Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.

GCE 'N' Levels (English Language proficiency with pass grade ) or equivalent

Course Syllabus/ Content

Total Course Duration

The duration of the Diploma is approximately 6 months/ (4 hours per week) for Part-time. Course duration is specified as follows:

Level	Duration
Diploma	6 Months

The diploma is divided into the modules to be taught and allocation hours are shown in the table below.

Semester	Module Name	Durations (hrs)
1	The Global Hospitality and Tourism Industry	16
	Business Operations in Hospitality	16
	Food and Beverage Operations	16
2	Food Hygiene, Health & Safety	16
	Front office Operations	16
	House Keeping & Accommodations	16

* Assessment fully based on classroom activities.
** The duration for the examination has been incorporated into the respective module.

Assessment and Grading

Grade	Score
A+	Score ³75
A	75 > Score ³ 70
B+	70 > Score ³ 65
B	65 > Score ³ 60
C+	60 > Score ³ 55
C	55 > Score ³ 50
Fail	50 > Score

Fees/ Class Size

The full course fee for Diploma is $2,400 (Fees are exclusive of 7% GST). A fee of S$100 is payable upon registration. The maximum class size will be 20 students.

Teaching

All modules will be taught in English. Teaching and learning are undertaken in the form of lectures, tutorial and small-group discussions. Of the allocated hours for each module, 50% will be used for lecture, another 40% will be use for classroom tutorial, and the remaining 10% will be use for conduct of assignment, test and examination.
All the lecturers engage are experts in their subject-areas. Information technology and other teaching innovations means will be adopted to maintain (if not enhanced) the students' interests in the respective subject-area; also to improve the effective of knowledge transfer from the lecturers to the students.
• Classes are conducted twice a week per module per month over a period of 6 months for Part-Time course.

Class Schedule

Sat & Sun: 10.00 am to 12.00pm

Online Correspondence

Correspondence courses means the students receive study material and assignments by module in the mail or by e-mail and study on their own. They will return completed hand written assignments by the given dateline in order to receive a grade and receive the next module study material cum assignment. Once the student completed the self study and (hand written) assignment over the course duration for all compulsory modules, the students will have to come to the school to taken a final exam scheduled. Upon passing the final exam, the students will be awarded the qualification issued by the school.

In the event that the students could not come to Singapore for the final exam, the school will have to schedule with students to hold the exam in their country, monitored via Skype video link at an agreed schedule to ensure integrity of the exam conducted. The examinee would need to sign a self declaration and show his personnel identification or passport. Upon confirmation of identification, Exam papers will be email in PDF format and student must complete and email exam script within the exam duration.

Higher Diploma in Care Giver & Health Management

This Higher Diploma programme is designed to equip students with a comprehensive knowledge of Care Giver and health care business, management, operations and quality. The management modules cover a wide range of business disciplines such as finance, marketing and management to facilitate an understanding of the role of business in today's commercial world. The Care Giver and health modules provide a strong foundation in Care Giver and health operations and quality.

Course Objectives

Upon completion of this programme, graduates will be equipped with a broad understanding of the theoretical and practical aspects of management and apply them in a healthcare setting

Learning Outcome:

Upon completion of the course, trainees will be able to:

Transform and Utilise the education in the Care Giver and health care business management theories into practices;
Management skills in Care Giver and health care business
Obtained knowledge on a variety of approaches and strategies to facilitate creative and effective counselling for the development of patients;
Develop effective interpersonal and communication skills to collaborate with patients and family members

Course Outline

Healthcare for elderly
Care for the Elderly
Patient Safety
Psychology and Physiology of Ageing
Industry Trends in Caring for Older People
Counselling for Older People Achieve Independence
Business Management

Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.

Diploma or equivalent or
Mature candidate with minimum 2 years working experience in related industry

Total Course Duration

The course duration is 12 months for both Full time and Part-time students. Course duration is specified as follows:

	Duration	Face to Face Lecture per module	Tutorial per module
Part Time	12 Months	16 hours per module	Nil
Full Time	12 Months	16 hours per module	36 hours

The course is divided into the modules to be taught and allocation hours are shown in the table below.

Module Name	(Hr)
Healthcare for elderly	16
Care for the Elderly	16
Patient Safety	16
Psychology and Physiology of Ageing	16
Industry Trends in Caring for Older People	16
Counselling for Older People Achieve Independence	16
Business Management	16
	112

Assessment & Grading

For each module, the students' level-of-understanding of the subject-areas will be assessed through a formal examination.

Grading will be given for each module, depending on the total score obtained by the student. The grading with corresponding scores is shown in the table below.

Grade	Score
A+	Score 75 and above
A	70 to 74
B+	65 to 69
B	60 to 64
C+	55 to 59
C	50 to 54
Fail	49 and below

Fees/ Class Size

The full course fee for Diploma is $2,800 (Fees are exclusive of 7% GST). A fee of S$100 is payable upon registration. The maximum class size will be 20 Students.

Course Delivery mode:

Face to Face Teaching

Teaching and learning are undertaken in the form of lectures, tutorial and small-group discussions. Of the allocated hours for each module, 50% will be used for lecture, another 40% will be use for classroom tutorial, and the remaining 10% will be use for conduct of assignment, test and examination. All modules will be taught in English or Chinese.

Online

Online Correspondence Courses delivery means the students receive study material and assignments by module in the mail or by e-mail and study on their own. They will return completed hand written assignments by the given dateline in order to receive a grade and receive the next module study material cum assignment.

Once the student completed the self study and (hand written) assignment over the course/module duration for all compulsory modules, the students will have to come to the school to taken a final exam scheduled. Upon passing the final exam, the students will be awarded the qualification issued by the school.

In the event that the students could not come to Singapore for the final exam, the school will have to schedule with students to hold the exam in their country, monitored via Skype video link at an agreed schedule to ensure integrity of the exam conducted. The examinee would need to sign a self declaration and show his personnel identification or passport. Upon confirmation of identification, Exam papers will be email in PDF format and student must complete and email exam script within the exam duration

Higher Diploma in Early Childhood Care & Education Business

Course Objectives

The Higher Diploma in Early Childhood Care and Education (Childcare) is designed for childcare teachers and prepare trainees who aspire to work in the early childhood field.

It aims to provide the basis for effective teaching of and interaction with young children through a thorough examination of both the theoretical knowledge of child development at a higher level, which emphasised on the effective communication skills and ability to work with parents.

Learning Outcome:

Upon completion of the course, trainees will be able to:

Transform and Utilise the education in philosophies and child development theories into practices to educate young children;
Skills in the of observation and application of knowledge of child development;
Obtained knowledge on a variety of approaches and strategies to facilitate creative and effective curriculum for the development of young children;
Develop effective interpersonal and communication skills to collaborate with parents
Design, implement and evaluate activities and learning environments suitable for young children's developmental needs and learning
Management skills in to Early Childhood Education business

Modules:

Introduction to Early Childhood Education Industry
Development in Infancy, Toddlerhood & Early Childhood
Curriculum Development and delivery of Young Children's Education
Personal Growth: Developing Interpersonal & Communication Skills
Young Children's Safety, Health & Nutrition
Development of the Partnership with Families
Business Management

Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.

3 O level with Maths, Science and English passed or
Mature candidate with minimum 2 years working experience in related industry

Total Course Duration

The course duration is 12 months for both Full time and Part-time students. Course duration is specified as follows:

	Duration	Face to Face Lecture per module	Tutorial per module
Part Time	12 Months	16 hours per module	Nil
Full Time	12 Months	16 hours per module	36 hours

The course is divided into the modules to be taught and allocation hours are shown in the table below.

Module Name	(Hr)
Introduction to Early Childhood Education Industry	16
Development in Infancy, Toddlerhood & Early Childhood	16
Curriculum Development and delivery of Young	16
Children's Education	16
Counselling Skills	16
Young Children's Safety, Health & Nutrition	16
Development of the Partnership with Families	16
Business Management	16
	128

Assessment and Grading

Grade	Score
A+	Score 75 and above
A	70 to 74
B+	65 to 69
B	60 to 64
C+	55 to 59
C	50 to 54
Fail	49 and below

Fees/ Class Size

The full course fee for Diploma is $2,800 (Fees are exclusive of 7% GST). A fee of S$100 is payable upon registration. The maximum class size will be 20 Students.

Course Delivery Mode

Face to Face Teaching

Online

Higher Diploma in Psychology with Counselling Business

Course objectives

The Higher Diploma in Psychology with Counselling provides students with the knowledge and skills relevant to studying mental processes and human behaviour. The programme covers a broad range of theory and practical areas of psychology, and develop the students in basic counselling skills. Psychology.

Learning Outcomes

Upon completion of the course, trainees will be able to:

Transform and Utilise the education Psychology with Counselling theories into practices;
Skills in the of observation and application of knowledge of Psychology
Obtained knowledge on a variety of approaches and strategies to facilitate creative and effective counselling for the development of patients;
Develop effective interpersonal and communication skills to collaborate with patients and family members

Course modules

Foundations of Psychology
Industrial and Organisational Psychology
Introduction to Counselling
Clinical & Biological Psychology
Cognitive Psychology
Developmental Psychology
Social Psychology
Individual Differences
Health & Therapies Psychology
Research Methods in Psychology

Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.

Diploma with English passed or Equivalent or
Mature candidate with minimum 2 years working experience in related industry

Total Course Duration

The course duration is 12 months for both Full time and Part-time students. Course duration is specified as follows:

	Duration	Face to Face Lecture per module	Tutorial per module
	Part Time	12 Months	16 hours per module	Nil
	Full Time	12 Months	16 hours per module	36 hours

The course is divided into the modules to be taught and allocation hours are shown in the table below.

Module Name	(Hr)
Foundations of Psychology	16
Industrial and Organisational Psychology	16
Introduction to Counselling	16
Clinical & Biological Psychology	16
Cognitive Psychology	16
Developmental Psychology	16
Social Psychology	16
Individual Differences	16
Health & Therapies Psychology	16
Research Methods in Psychology	16
	160

Assessment and Grading

Grade	Score
A+	Score 75 and above
A	70 to 74
B+	65 to 69
B	60 to 64
C+	55 to 59
C	50 to 54
Fail	49 and below

Fees/ Class Size

The full course fee for Diploma is $2,800 (Fees are exclusive of 7% GST). A fee of S$100 is payable upon registration. The maximum class size will be 20 Students.

Course Delivery mode:

Face to Face Teaching

Teaching and learning are undertaken in the form of lectures, tutorial and small-group discussions. Of the allocated hours for each module, 50% will be used for lecture, another 40% will be use for classroom tutorial, and the remaining 10% will be use for conduct of assignment, test and examination. All modules will be taught in English or Chinese.

Or

Online

Online Correspondence Courses delivery means the students receive study material and assignments by module in the mail or by e-mail and study on their own. They will return completed hand written assignments by the given dateline in order to receive a grade and receive the next module study material cum assignment.

Once the student completed the self study and (hand written) assignment over the course/module duration for all compulsory modules, the students will have to come to the school to taken a final exam scheduled. Upon passing the final exam, the students will be awarded the qualification issued by the school.

In the event that the students could not come to Singapore for the final exam, the school will have to schedule with students to hold the exam in their country, monitored via Skype video link at an agreed schedule to ensure integrity of the exam conducted. The examinee would need to sign a self declaration and show his personnel identification or passport. Upon confirmation of identification, Exam papers will be email in PDF format and student must complete and email exam script within the exam duration.

Specialist Diploma in Food & Beverage Service

International Management School (Pte) Ltd has designed this Specialist Diploma in Food and Beverage Service to provide the students the skills and the knowledge in Food and Beverage Service.

The specialist diploma is suitable for aspiring Executives seeking knowledge of the theory, practice and techniques in relation to Food and Beverage Service, and organisational operations.

Students will be awarded a Specialist Diploma in Food and Beverage Servive developed by International Management School (Pte) Ltd.

Course Objectives

This programme aims to equip aspiring individual and F & B workers with the knowledge and skills in Food and beverage Service.

Fundamental of Food & Beverage Service

Learning Objective

This module aims to provide participants with:

Explain the structure and Scope of the industry
Evaluate the characteristic and the range of different type of F & B

Module Content and Outline

S/N	Topic
1	Food and Beverage main objectives and expectations
2	Characteristic of food and beverage sector
3	Trends in food and beverage
4	Food and beverage in accommodation
5	Food and beverage services in Hotel
6	Independent restaurant
7	Food and beverage in accommodation
8	Ethnic Restaurant
9	Theme Restaurant
10	Food and beverage transport

Learning Outcomes:

At the end of the module the student will be able to:

Understand the key characteristic and prepared for challenges
Understand and Scope of the industry
Understand the characteristic and the range of different type of Food and beverage

Textbook

Food and beverage Management by Davis B and Lockwood

Purchasing

Learning Objective

Explain the importance and the process of selecting the right suppliers
Describe the key standards required when purchasing, when receiving storing and issuing food and beverage stocks
Recommend the tools required for effective control of finances and hygiene throughout the procurements and storage process.

Module Content and Outline

S/N	Topics
1	Factors that impact purchasing
2	Purchasing responsibilities
3	Quality Control
4	Selecting Suppliers
5	Financial Control
6	Product Cost changes
7	Storeroom Health and good practice
8	Secure storage
9	Internal requisitions
10	Control Stock take inventory

Learning Outcome

Students will be able to:

Understand and describe the importance and the process of selecting the right suppliers
Explain and able to up Keep the key standards required when purchasing, when receiving storing and issuing food and beverage stocks
Utilise and recommend the tools required for effective control of finances and hygiene throughout the procurements and storage process.

Textbook

The Management of Food service Operations by Merricks P and Jones

Food Equipment & Service

Learning Objective

Describe Food Service Equipment
Demonstrate different food service preparation methods
Describe and demonstrate the Food service procedure

Module Content and Outline

S/N	Topics
1	Food Service equipment
2	Cutlery
3	Table ware
4	Large equipment
5	Taking reservation
6	Floor plans
7	Setting the mood
8	How to cloth a table
9	How to lay a table cloth
10	Dessert cutlery
11	Glassware
12	Napkin Folds
13	The order of service
14	Greeting and seating guests
15	Opening napkins
16	Water service
17	Bread service

Learning Outcome

At the end of the module the student will be able to:

Understand and know what are the Food Service Equipment
Able to demonstrate different food service preparation methods
Understand and able to demonstrate the Food service procedure

Textbook

Food and Beverage by Lilllicrap, Cousins J and Smith

Beverage Equipment and Service

Learning Objective

Explain the equipment and service knowledge
Explain beverage production and knowledge
Describe the beverage price procedure and service
Identify the different types of beverages used their uses methods of production and service.

Module Content and Outline

S/N	Topics
1	Selling beverages
2	Taking orders
3	Glass ware and drinks trays
4	Beer service
5	Wine service procedures
6	Champagne and other sparkling wine
7	Liqueurs, brandy
8	Changing glassware
9	Types of bar operations
10	Hotel bars
11	Bar Service personnel
12	Preparing bills
13	Methods and procedures of payment
14	Tips
15	Greeting goodbye to guest
16	Tidying, clearing and resetting

Learning Outcome

Students will be able to:

Understanding and using the equipment and service
Demonstrate and describe beverage production
Demonstrate the beverage service and procedure
Able to identify the different types of beverages used their uses methods of production and service

Textbook

Food and Beverage by Lilllicrap, Cousins J and Smith

Project in the development of Food and Beverage Outlet

Learning Objective

Planning and development, forecast and budgeting
Identify the various government agency and license applications
Sourcing of equipment suppliers and contractors
Recruitment of staff

Module Content and Outline

S/N	Topics
1	Development plan
2	Marketing
3	License requirement
4	Customer service
5	Menu Planning
6	Equipment
7	Staffing
8	Budgeting

Learning Outcome

Students will be able to:

Writing of a development plan
Knowledge of the government agency and license requirement and application
Identify and sourcing of equipment and contractors quotation
Recruitment of staff
Identify the application requirement and understand MOM and ICA rules and regulations
Budget forecast

Textbook

Food and Beverage by Lilllicrap, Cousins J and Smith

Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.
Age: 18 years and above
Academic Level:* Minimum O level or equivalent qualification or 2 years related working experience.
Language Proficiency:* O level English or equivalent

Total Course Duration

The course duration is 12 months for both Full time and Part-time students. Course duration is specified as follows:

	Duration	Face to Face Lecture per module	Tutorial per module
Part Time	12 Months	16 hours per module	Nil
Full Time	12 Months	16 hours per module	44 hours

The course is divided into the modules to be taught and allocation hours are shown in the table below.

	Module Name	(Hr)
1	Fundamental of food and beverage service	16
2	Purchasing	16
3	Food Equipment and Service Delivery	16
4	Beverage Equipment and Service Delivery	16
5	Menu	16
6	Project on the Development of Food and Beverage Outlet	24
	Total Face to face lecture hours	104

Assessment and Grading

For each module, the students' level-of-understanding of the subject areas will be assessed through formal assignment and practical projects.
Grading will be given for each module, depending on the total score obtained by the student. The grading with corresponding scores is shown in the table below.

Grade	Score
A	70 to and above
B	60 to 69
C	50 to 59
Fail	49 and below

Fees

The full course fee is $2,800. A fee of S$100 is payable upon registration.

Class Schedule

Part Time - Sat or Sun: 8.00am to 2.00pm or Tues & Thurs 7.00pm to 10.00pm
Full Time - Monday to Friday 9.00am to 12.00pm

Higher Diploma in Food and Beverage Operations and Management

International Management School (Pte) Ltd has designed this Higher Diploma in Food and Beverage Operation & Management Course to provide the students the knowledge in Food and Beverage Operations and Management. It explains the complexity of Food and Beverage business and imparts key related skills.

The diploma is suitable for aspiring Executives seeking knowledge of the Management theory, practice and techniques in relation to organisational operations. Students will be awarded a Higher Diploma in Food and Beverage Operations developed by International Management School (Pte) Ltd.

General Aim/ Objectives

This programme aims to equip aspiring Hotel Executives with the knowledge and skills in Food and beverage Operations and Management.

Module Title

Introduction to food and beverage
Food Production
Purchasing in Food and Beverage
Food Service Delivery
Beverage Service Delivery
Menu Planning and Development
Service quality in Food and Beverage
Conferencing and Banqueting
Planning and Development of Food and Beverage Outlet Part 1
Planning and Development of Food and Beverage Outlet Part 2

Introduction to food and beverage

Learning Objective

This module aims to provide participants with:

Present the key characteristic and challenges
Explain the structure and Scope of the industry
Explain the complexity of classifying the industry
Evaluate the characteristic and the range of different type of F & B

Module Content and Outline

S/N	Topics
1	Food and Beverage main objectives and expectations
2	Characteristic of food and beverage sector
3	Trends in food and beverage
4	Challenges and organisation of this sector
5	Management options in food and beverage
6	Self operated
7	Franchise agreement
8	Management contract
9	Outsourcing
10	Food and beverage in accommodation
11	Commercial and non commercial food and beverage
12	Food and beverage services in Hotel
13	Independent restaurant
14	Ethnic Restaurant
15	Theme Restaurant
16	Food and beverage transport
17	Characteristic of Non commercial food and beverage

Learning Outcomes

At the end of the module the student will be able to:

Understand the key characteristic and prepared for challenges
Understand and Scope of the industry
Explain the complexity of classifying the industry
Understand the characteristic and the range of different type of Food and beverage

Textbook

Food and beverage Management by Davis B and Lockwood

Food Production

Learning Objective

Explain kitchen organisation and responsibilities of staff
Appraise and describe the different food production methods
Identify the main food groups
Design consideration of kitchen
Achieve food cost
Understand importance of Food and control

Module Content and Outline

S/N	Topics
1	Kitchen Introduction
2	Communication
3	Chef Characteristic
4	Chef Challenges
5	Chief Opportunity
6	Chef Presentation
7	Staff and Responsibilities
8	Kitchen Organisation
9	System Analysis
10	Steward Department
11	Kitchen Design and Planning
12	Production Methods
13	Key Consideration
14	The sous-vide Method of Production
15	Cook chill method
16	Cook freeze method
17	Distribution Methods

Learning Outcomes

At the end of the module the student will be able to:

Understand and know how to evaluate the kitchen organisation and responsibilities of staff
Appraise and describe the different food production methods
Identify the main food groups
Develop and Design consideration of kitchen
Evaluate food cost
Understand importance of Food and control

Textbook

Food and Beverage by Lilllicrap, Cousins J and Smith

Purchasing in Food and Beverage

Learning Objective

Explain the importance and the process of selecting the right suppliers
Describe the key standards required when purchasing, when receiving storing and issuing food and beverage stocks
Recommend the tools required for effective control of finances and hygiene throughout the procurements and storage process.

Module Content and Outline

S/N	Topics
1	Department Goals and Structure
2	Department Objectives
3	Factors that impact purchasing
4	Personnel & Job description
5	Purchasing responsibilities
6	Capital purchase
7	Quality Control
8	Selecting Suppliers
9	Financial Control
10	Product Cost changes
11	Storage - Perishability
12	Storeroom Health and good practice
13	Secure storage
14	Internal requisitions
15	Issuing rationale
16	Control Stock take inventory

Learning Outcome

Students will be able to:

Understand and describe the importance and the process of selecting the right suppliers
Explain and able to up Keep the key standards required when purchasing, when receiving storing and issuing food and beverage stocks
Utilise and recommend the tools required for effective control of finances and hygiene throughout the procurements and storage process.

Textbook

The Management of Food service Operations by Merricks P and Jones

Food Service Delivery

Learning Objective

Justify the importance of service to food and beverage organisation
Explain the methods adopted by food and beverage organisation to consistently meet customer's needs and wants
Discuss the key personnel and their different food and beverage services methods

Module Content and Outline

S/N	Topics
1	Introduction to food and beverage service
2	Strategies to achieve excellence service
3	Service personnel
4	Presentation and personal hygiene
5	Structure and Traditional service organisation
6	Service methods
7	Counter service
8	Preparation of service
9	Performance standard
10	Basics services
11	Communication
12	Selling
13	Electric Point of Sales (POS)
14	Post service debriefing

Learning Outcome

Students will be able to:

Evaluate and justify the importance of service to food and beverage organisation
Use and expalin the methods adopted by food and breverage organisation to consistently meet customer's needs and wants
Plan and evaluate the key personnel and their different food and beverage services methods

Textbook

Food Catering by Linton, Ceserani and Foskett

Beverage Service Delivery

Learning Objective

Explain the critical factors and considerations when designing a bar
Discuss key bar personnel their responsibilities and organisation
Identify the different types of beverages used their uses methods of production and service
Understand the importance of control within the bar and discuss a range of methods that can be implemented to maintain control

Module Content and Outline

S/N	Topics
1	Types of bar operations
2	Hotel bars
3	Bar Service personnel
4	Importance of sales
5	Bar design
6	Bar equipment, glassware and consumables
7	Beverage pre-service duties ± open bar
8	Type of beverage service and production
9	Coffee preparation methods
10	Beer, Spirits , liqueurs Cocktail, Wines
11	Bar control, tools, cost control

Learning Outcome

Students will be able to:

Develop and consider the critical factors and considerations when designing a bar
Plan, Evaluate and select key bar personnel their responsibilities and organisation
Identify and utilise the different types of beverages used their uses methods of production and service
Understand the importance of control within the bar and discuss a range of methods that can be implemented to maintain control

Textbook

Food and Beverage by Lilllicrap, Cousins J and Smith

Menu Planning and Development

Learning Objective

Explain the importance of the menu
Explain the different type of menu
Discuss the factors to consider in creating a menu
Describe the range of tools for evaluating then menu

Module Content and Outline

S/N	Topics
1	The importance of the menu
2	Menu styles
3	Cyclical menus
4	Menu consideration
5	Legislation of menu planning
6	Menu cover
7	Terminology
8	Layout and design
9	Food consistency
10	Colour balance
13	Wording
14	Nutritional balance
15	Ingredient balance
16	Suppliers
17	Menu options
18	Coffee shop
19	Bar lounge
20	Executive lounge
21	Leisure and recreation areas
22	Conference and banqueting
23	Room services
24	Menu evaluation and performance

Learning Outcome

Students will be able to:

Understand, explain and consider the importance of the menu
Plan and develop the different type of menu
Consider , evaluate and ultilise the factors to consider in creating a menu
Utilise and explain the range of tools for evaluating then menu

Textbook

The Management of Food service Operations by Merricks P and Jones

Service Quality in Food and Beverage

Learning Objective

Explain the importance of quality to a food and beverage operations
Explain and discuss a range of methods operators can use to improve quality
Identify and evaluate a range of approaches to measure and maintain quality

Module Content and Outline

S/N	Topics
1	What is quality and the importance?
2	Challenges and issues in food and beverage operations
3	Importance of Customer satisfaction
4	Quality tools
5	Leadership effectiveness
6	Market segmentation
7	Customer and operational expectations
8	Stand of performance
9	The human resource management
10	Staff skills training
11	Quality sourcing
12	Sourcing consideration
13	Quality schemes
14	Monitoring and measurement of quality service
15	Customer survey questionnaire (Internal and external)
16	Face to face feedback
17	Focus group
18	Observation
19	Management of information

Learning Outcome

Monitoring and measurement of quality service

Students will be able to:

Consider ,explain apply the importance of quality to a food and beverage operations
Evalaute, discuss utilise a range of methods operators can use to improve quality
Ultilise , identify and evaluate a range of approaches to measure and maintain quality

Textbook

Management of Food service Operations by Merricks P and Jones

Conferencing and Banqueting

Learning Objective

Explain the structure of conferencing and banqueting
Explain and discuss customers inquiry process
Identify and evaluate the tools and the standards, expenses and sales maintain quality

Module Content and Outline

S/N	Topics
1	The characteristic of Conferencing and banqueting
2	Challenges
3	Conferencing and banqueting sales
4	The event process
5	Customer enquiry
6	The appointment and customer visit
7	The quotation and contract stage
8	Food and beverage and service
9	Room set up and equipment

Learning Outcome

Monitoring and measurement of quality service

Students will be able to:

Plan and develop the structure of conferencing and banqueting
Explain and Implementation of customers inquiry process
Identify and evaluate the tools and the standards, expenses and sales maintain quality

Textbook

Management of Food service Operations by Merricks P and Jones

Planning and Development of Food and Beverage Outlet Part 1

Learning Objective

Planning and development, forecast and budgeting
Design and development of outlets
Identify the various government agency and license application
Sourcing of equipment and contractors
Recruitment of staff , Understand MOM and ICA rules and regulation

Module Content and Outline

S/N	Topics
1	Development business plan
2	Marketing Branding and Design of outlets
3	License requirement
4	Sales and marketing
5	Customer service
6	Menu Planning
7	The quotation and contract stage
8	Equipment and contractors
9	Staffing
10	Budgeting

Learning Outcome

Students will be able to:

Writing of a development plan
Develop and Design of outlets
Knowledge of the government agency and licence requirement and application
Identify and sourcing of equipment and contractors quotation
Recruitment of staff
Identify the application requirement and understand MOM and ICA rules and regulation
Do a Budget forecast

Planning and Development of Food and Beverage Outlet Part 2

Learning Objective

Implementation of plan and development based on, forecast and budgeting
Finalise decision on Design and development of outlets
Make mock application to government agency and licence
Obtain quotation of equipment and contractors
Advertise and interview candidate
Mock application MOM and ICA rules and regulation

Module Content and Outline

S/N	Topics
1	Implement the development business plan
2	Implement marketing and branding and Design of outlets
3	License requirement
4	Sales and marketing
5	Customer service
6	Menu Planning
7	The quotation and contract stage
8	Equipment and contractors
9	Staffing
10	Budgeting

Learning Outcome

Students will be able to:

Demonstrate the implementation of plan and development based on, forecast and budgeting via presentation
Show the final Design and development of outlets
Do mock application to government agency and license
Obtain quotation of equipment and contractors
Implement advertisement and interview candidate
Understand the MOM and ICA rules and regulation

Admission Requirements

To be considered for admission into the programme, applicants should have the following qualifications.
Age: 18 years and above
Academic Level:* Minimum Diploma or equivalent qualification
Language Proficiency:* O level English or equivalent

Total Course Duration

The course duration is 12 months for both Full time and Part-time students. Course duration is specified as follows:

	Duration	Face to Face Lecture per module	Tutorial per module
Part Time	12 Months	12 hours per module	Nil
Full Time	12 Months	12 hours per module	48 hours

The course is divided into the modules to be taught and allocation hours are shown in the table below.

	Module Name	(Hr)
1	Introduction to food and beverage	9
2	Food Production	9
3	Purchasing in Food and Beverage	9
4	Food Service Delivery	9
5	Beverage Service Delivery	9
6	Menu Planning and Development	9
7	Service Quality in Food and Beverage	9
8	Conferencing and Banqueting	9
9	Planning and development of Food and Beverage Operation Part 1	24
10	Planning and development of Food and Beverage Operation Part 2	24
	Total Face to face lecture hours	120

Assessment and Grading

Grade	Score
A	70 to and above
B	60 to 69
C	50 to 59
Fail	49 and below

Fees

The full course fee is $2,800. A fee of S$100 is payable upon registration.

Class Schedule

Part Time - Sat or Sun: 8.00am to 2.00pm or Tues & Thurs 7.00pm to 10.00pm
Full Time - Monday to Friday 9.00am to 12.00pm

Face-to-face
Total contact hours¹: 120(full-time)
Total contact hours: 120(part-time)

Diploma in Logistics & Supply Chain Management

Module

Principle of Logistics
Supply Chain Management
Purchasing and Supply Management
Operations Chain Management
Stores Management & Stock Control

Module Detail

1. Module title: Principle of Logistics

Module outline

Introduction (Logistics)

Definitions
Structuring
Material and information flow
Competing through logistics
Supply chain strategies

Serving the Customer

Customer Service
Customer Service as a link between logistics and marketing
Customer Service and customer retention
Setting Customer Service priorities

Value and Logistics Costs

Sources of value
Representing logistics costs
Activity-based costing
Balanced measurement portfolio
Supply chain operations reference model

Managing Logistics Internationally

Drivers and logistics implications of internationalisation
Trend towards internationalisation
Challenge of international logistics and location
Organising for international logistics
General tendencies

Managing the Lead Time Frontier

Role of time in competitive advantage
P:D ratios and lead time gap
Time-based mapping
Managing timeliness in the logistics pipeline
Method for implementing time based practices

Just-In-Time and Lean Thinking

Just-in-time
Lean thinking
Vendor-managed inventory
Quick response

The Agile Supply Chain

Market winners and qualifiers
Agile practices

Managing the Supply Chain

Collaboration in the supply chain
Efficient consumer response
Collaborative planning
Forecasting and replenishment
Managing supply chain relationships
Framework for managing the supply chain
Partnerships in the Supply Chain
Choosing the right partnership
Partnerships in the supply chain
Supply-based rationalisation
Supplier networks
Supplier development
Implementing partnerships

Logistics Future Challenge

New supply chain environment
Key management challenges
Role of the internet
Implementation issues

2. Module title: Supply Chain Management

Module outline

Core concepts

Information systems and supply chain management
Inventory
Supply chain relationships
Challenges facing supply chain manager

Role of information systems and technology

Importance of information in an integrated supply chain management environment
Interorganisational information systems
Information requirements determination for a supply chain 10lS
Information technology applications for supply chain management

Managing the flow of materials across the supply chain

Understanding supply chains
Reengineering supply chain logistics
Importance of time
Performance measurement

Developing and maintaining supply chain relationship

Conceptual model of alliance development
Developing trusting relationships with partners in the supply chain
Resolving conflicts in a supply chain relationship

Future challenges in supply chain management

Sharing risks in interorganisational relationships
Managing the global supply chain
Greening of the supply chain
Design for supply chain management
Intelligent information systems

3. Module: Purchasing & Supply Management

Module Outline:

Rationale of International Purchasing

Advantages and rationale of buying overseas
Role of international purchasing in the supply chain
Factors influencing international trade
International trade overview and trends
Overview of import regulations

Market Research and Selection

Determining product specification
National and international standards of product specification
International standardisation organisation
Process of sourcing potential suppliers

Overseas Culture and Market Environment

Culture
Cultural comparisons
Market environment

Buying Strategy and Planning

International purchasing strategy and planning
International purchasing planning
International purchasing funding options
Trading within international groups
Commodity markets
Industrial markets and foodstuffs

Logistics and Globalisation

Role of logistics
Global logistics operators
Factors contributing to the development of logistics

Negotiating the Contract

Product specification
Product formulation
National and international standards
Sourcing of products
Source location and evaluation
Tendering
Supplier audit
Overseas market
Digital trade revolution
Negotiating skills
Terms and conditions of the contract
Quality procedures in an international context

Import Finance

Selection criteria
UCP 500 documentary credits
URC 522 documentary collection
Open account
Advance payment
Bill of exchange
Commercial and transport documents
Counter trade
Factoring
Forfeiting
International exchange rates

Import Documentation

Air waybill
ATA carnet
Bill of lading
Certificate of origin
Certificate of shipment
Charter party
CMR note
Courier receipt
Dangerous goods note
Dock receipt
Exchange permit
Export invoice
Export licensing
Health certificate
Import licensing
International convention concerning the carriage of goods by rail
Letters of hypothecation
Letters of indemnity
Mates receipt
Packing list
Parcel post receipt
Plant health certificate
Pre-shipment inspection certificate
Quality certificate
Ship's delivery order
Veterinary and health certificate
Weight certificate

4. Module:Module Title: Operations Chain Management

What is Purchasing?

Definition
Organisational buyers
Purchasing, profitability and added value
The evolution of purchasing
Purchasing and change
The status of purchasing

Purchasing Strategy

Definition
Levels of strategy
The strategic planning process
Purchasing strategy
Environmental scanning
Strategy formulation
Strategy implementation
Strategy evaluation and control
Strategic options

Purchasing Organisation

Organisational design and structure
Approaches to organisation structures
Centralised purchasing
Purchasing and its functional interfaces
The internal organisation of purchasing departments
Purchasing and supply in group undertakings
Horizontal organisations
Supply chain management
Materials management
Logistics management
The contribution of purchasing to supply chain management

Purchasing Procedures

Introduction
Traditional purchasing procedures
The inefficiencies of traditional procedures
Legal aspects of ordering procedures
The 'battle of the forms'
Purchasing records
Small orders
Purchasing manuals

Purchasing and IT

Introduction
Management Information Systems (MIS)
Information Technology (IT)
IT and competitive advantage
Computer systems
Computer operation
A typical computerised purchasing application flowcharts
Essential features of a computerised supplies system
Some computer applications relevant to purchasing
Some advantages of computerised purchasing
Telecommunications and networks
Electronic commerce
Electronic data interchange
Electronic Funds Transfer (EFT)
Electronic mail
Smart cards
Bar coding
Electronic catalogues
Security and legal issues
The impact of IT on purchasing and supply

Human Resources in the Supply Chain

Introduction
Human resource planning
Job analysis
Recruitment and selection
Performance appraisal
Training and development
Purchasing and pay
Motivation, communication and commitment
The management of change
Teamwork and multinational
Teams
Management styles and leadership
Security and legal issues
Strategic aspects of HRM applied to purchasing

Specifying and Assuring the Quality of Suppliers

Introduction
What is quality?
The importance of TQM
The specification of quality
Product and production design and re-design
Specifications
Standardisation
Value analysis and engineering
The implementation of quality
Quality control and assurance
Quality systems
Independent quality assurance and certification
Tools for quality and reliability
Failure Mode and Effects Analysis (FMEA)
Quality circle and task teams
The cost of quality
Purchasing and quality

Matching Supply with Demand

Definitions
Inventory classifications
The aims of inventory management
The right quantity
Demand
The economics of stock management
ABC analysis
Variety reduction
Economic Order Quantities (EOQs)
The quantity discount model
Lead times
Forecasting demand
Fixed order and period review systems
Materials Requirements Planning (MRP)
Distribution Requirement Planning (DRP)
Just-In-Time Purchasing (JIT)
Optimised Production Technology (OPT)
Lot sizing
Safety
Stocks and service levels
Special inventory factors

Sourcing

Sourcing levels
Sourcing information
Analysis of market conditions
Directives
Sources of supply
Suppliers assessment and appraisal
Supplier performance rating
The supplier base
Make or buy strategies and tactics
Outsourcing
Outsourcing purchasing
Tiering
International sourcing
Partnership sourcing
Forming successful partnerships
Reciprocal trade
Countertrade
Intra-company trading
Subcontracting
Local suppliers
Small or large suppliers
Sourcing decisions
Factors in deciding where to buy

Contrasting Approaches to Supply

Introduction
Industrial products
Capital investment items
Buying used equipment
Evaluating capital investments
Selecting suppliers of capital items
Leasing
The buyer and capital investment purchases
Production materials
Raw materials
Futures dealings
Methods of commodity dealings
Component parts and assemblies
Production materials and bills of materials
Consumables
Construction supplies and bills of quantities
Goods for resale in wholesaling and retailing

Storing Supplies

Storage and supplies
Type, location and siting of storage facilities
Storage and materials
Handling equipment
Assessment of storage requirements
Stores layout
Identification of stock items
Surplus

Controlling Prices and Costs

Price
The conditions for perfect competition
Imperfect competition and monopoly
UK competition legislation
Price information
Pricing agreements
Variations to firm and cost
Price agreements
Price analysis
Price variation and adjustment currency management
Incoterms

Support Tools

Tendering
Debriefing
Post-Tender Negotiation (PTN)
Forecasting techniques
Techniques of investment appraisal
Application of costing techniques
Life cycle costing
Target costing
Absorption costing
Activity-Based Costing (ABC) and management
Standard costing
Budgets and budgetary control
Learning curves
Project management
Scheduling
Models and simulation approaches

Negotiation

Introduction
Definitions
Approaches to negotiation
The content of negotiation
What is an effective negotiation?
Factors in negotiation
The process of negotiation
Pre-negotiation
The actual negotiation
Post-negotiation
Global negotiation

Purchasing Research, Performance and Ethics

Purchasing research
Purchasing performance and control
The aims of performance measures
The prevalence of purchasing performance measures
Principles of performance measures
Methods of evaluating purchasing performance
Accounting approaches
Comparative approaches
The purchasing management audit approach
Management By Objectives (MBO)
Purchasing and fraud
Whistle-blowing
Purchasing ethics

5. Module Title: Stores Management & Stock Control

Module outline

Function

Stores
Responsibilities
Organisation
Position of stores within the purchasing and supply organisation
Relationships with other departments
Materials management
Logistics
The supply chain concept
The British standard guide to stock control

Identification of Materials

Coding of materials
Advantages of a coding system
Code symbols
Interpretation of codes
Methods of coding
Self-validating codes
Organising a materials vocabulary
Specification
Bar coding
Variety reductions
Some widely used coding systems

Receipt and Inspection

Expediting
Receipts from suppliers
Transfers from other storehouses
Returns from production or other departments
Scrap arising
Inspection
Vendor quality rating
Marshalling receipts
Receipt of capital items within the organisation

Issue and Dispatch

Authorisation of issues
Identification of requirements
Timing of issues
Methods of issuing stores for internal use
Dispatch of goods outside the organisation

Records and Systems

Purpose of stock records
Manual systems
Computerised systems
Electronic data interchange
Current developments

Materials and Accounting

The value of stores in stock
Basis of material costing
Methods of pricing material
Arrangement of stores accounts
Provisions
Control of stock by value
Budgetary control
Annual audit

Approach to the Provision of Materials

Reasons for holding stock
Dependent and independent demand
Approaches taken in production organisations
Differing stock control needs of construction, service and retail organisations
The extent of stockholdings
Ordering quantities
Range
Consignment stocktaking

Stock Control Techniques

Provisioning
Approaches to control
Visual approaches to control
Programming deliveries
Ordering quantities
The need for differential control
ABC analysis classification of stock according to purpose
Forecasting demand
The use of probability in inventory control
The setting of recorder levels
The provision of safety stock
Simulation
Physical security
Responsibility for stock
Purpose of stocktaking
Periodic stocktaking
Continuous stocktaking
Stocktaking procedure
Treatment of discrepancies
Obsolescence and redundancy
Stock checking

Storehouses and Stockyards

New stores buildings
Large central storehouses
Storehouses serving one factory or operating unit
Hiring of storage accommodation
Stockyards
Construction of stockyards
Stockyard facilities
Buildings and enclosures within the stockyard

Stores Operations

Security
Knowledge of materials
Prevention of deterioration
Storehouse location systems
Flow
Departmental stores
Work-in-progress stores
Special storage facilities
Centralisation of storage and central stores
The assessment of stores efficiency
The measurement of stores efficiency
Redundant stock

Health and Safety

European directives on health and safety at work
Manual lifting
The control of substances hazardous to health regulations
Mechanical lifting
Fire precautions

Storage Equipment

Adjustable steel shelving
Bins
Pallets
Racks
Measuring equipment
Ladders and steps
Cleaning equipment
General tools
Live storage
Automation of warehouse work

Materials Handling

Benefits of proper materials handling
Manual handling
Mechanical handling
Assessment of handling problems for mechanisation
Hand-operated equipment
Power-driven equipment
The relationship of materials handling to transport

Procedures Manuals

The need for procedure manuals
Procedures
Advantages and disadvantages of a manual
Preparation of the manual
Contents of the manual
Publication and distribution
Implementation of the manual
Work study

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