in association with Regency International Centre
ABOUT REGENCY INTERNATIONAL CENTRE
The world class Regency Hotel School (Regency International Centre, TAFE South Australia) is renowned for its innovative and high quality programs, which serves the needs of the international hospitality industry.
Regency have won the National Tourism Award for Excellence in Education in 1996 and 1998, won the State Tourism Award for Excellence in Education for three consecutive years (1996 to 1998) and is also South Australia Training Provider of the year (2002/2003).
SK together with Regency offer students the Diploma, Advanced Diploma level in international Hotel Management.
COURSE DURATION
Part-Time
18 months - 36 months
(Depending on frequency of subjects per week)
COURSE ADMISSION
Singaporean/ Permanent Residents Students:
Students must have at least 3 ‘O’ Levels including a credit pass in English or equivalent;
Working Experience may be taken into account. (Please enquiry)
COURSE ASSESSMENT
Types of assessment may vary and can include some of the following:
- Class presentation/ contributions
- Individual or group projects
- Continuous tests
- Examinations
- Practical application of skills
- Interviews conducted by lecturers with groups or individuals
COURSE FEES
Registration Fee: S$100.00
Course Fee: S$7,400.00
NTUC members may be eligible for training subsidy
* (terms and conditions apply)
FURTHER INFORMATION
Please contact us at:
ASK School of Management
103 Beach Road
#07-01, Premier Centre
Singapore 189704
| Phone: |
(65) 6339 9204 |
| |
(65) 6338 8662 |
| Fax: |
(65) 6338 7686 |
Email: info@askedu.com.sg
Website: www.askedu.com.sg
COURSE DESCRIPTION
The diploma provides a foundation for Hospitality staff to develop key skills and knowledge in all aspects of the Hospitality operations. It is designed to equip students with an in-depth understanding of both the theoretical and technical aspects of the industry. The student will be able to carry out skilled tasks in food and beverage service, housekeeping and front office, provide and manage quality customer service, work as a team and contribute to the organizations' goals.
This course has been designed to provide a foundation for a career in hospitality. The breadth and depth of this course has been derived in close conjunction with the hospitality industry.
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Hospitality Sales and Marketing
Students will be introduced to sales markets, consumer preferences, marketing principles, advertising, promotions, channels of distribution, and public relations.
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Hospitality Financial Accounting
This module introduces students to accounting as an information system. Specifically, this unit addresses the purposes of accounting, users of accounting information, and the recording, presentation and analysis of financial information
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Leadership and Management
This module encourages students to consider the concept of leadership and the skills involved. The module examines styles of leadership, the link between leadership and management, leadership in diverse workforces, and how to lead organizations or business units in times of change.
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Quality Service in the Hospitality Industry
This module examines the concept of total quality service and its application to the hospitality industry. The need to develop pro-active approaches to service quality issues with some strategic focus will form the basis of this module.
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Safety and Security in the Hospitality Industry
Analysis of contemporary safety and security concerns specific to the hospitality industries encompassing lodging, food & beverage and clubs. Includes knowledge of the typical range of hazards and risk associated with the industry and the measures that can be taken to address them.
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Front Office
To provide students with an understanding of, and the ability to perform, the duties and skills required of a Front Office Employee from Guest’s pre-reservation to checking-out procedures. Students will also be able to understand how guest accounting systems is being maintained and the need for internal control
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Housekeeping
To provide students with an overview of the housekeeping operation in the hospitality industry and the ability to apply these principles within a work environment
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Human Resource Management
Today’s labor pool is shrinking and changing. Be ready! Learn new management strategies for recruiting and selecting high caliber employees. This course gives you “how-to” knowledge for controlling your human resources costs and managing all aspects of the employees-side of your operation.
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Food and Beverage Operations
Students are exposed to the typical workflow structure for service within a food and beverage service environment, the service styles and setups. Waste minimization techniques, environmental considerations and hygiene and safety issues in specific relevance to food and beverage service
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Culinary Arts
Students will gain essential knowledge for professional culinary preparation including hot food preparation, garde manger (cold kitchen), and baking. Sanitation, proper storage, handling of food, and creative presentation of food are also discussed. Students will learn important kitchen terminology as well as why and how ingredients and processes are used.
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Bar and Beverage Operations This module includes knowledge of the underpinning reasons for and benefits of responsible service of alcohol reforms, information on the beverage family, the art of mixology, wine appreciation and the bar control system.
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Business Communications
This module concentrates on successfully communicating ideas. Deals with communicating on the phone and other mediums to promote products and services, conflict resolution, plan and manage meetings as well as preparing and delivering presentations.
