Specialist Diploma in Hospitality Management


This course, offered in Singapore, is targeted at those who are keen to join the hospitality and tourism industry but lack the related knowledge or formal education in the industry subject areas. The Specialist Diploma in Hospitality Management aims to provide participants with foundation knowledge in principles of hotel work, the food service industry and the tourism industry.  The course also helps students to gain confidence through personal development and by focusing on English communication skills.

Syllabus Overview

FBSFood and Beverage Services
HOHousekeeping Operations
TTTravel and Tourism
EHEnglish for Hospitality
PGDPersonal Grooming and Development
IAIndustrial Attachment*

*Additional Subject Information
Industrial Attachment (IA) subject to eligibility and approval of Training Work Permit for international students.

Students who are not eligible for IA or granted a Training Work Permit by the Ministry of Manpower (Singapore) can complete the course by writing a Student Report based on knowledge gained during their theory component of the course. The report must have a word count of 3000 +/- 5%.

The programme is delivered through classroom lectures, group and individual assignments, case studies, in-class exercises and industry visits where appropriate.
6 months (Theory)
Monday to Friday, 3 hours per session
9 months (Theory)
3 days a week, 3 hours per session

6 months (Industrial Attachment)
44 hours per week
Industrial Attachment for international students is not guaranteed as a training work permit is required to undertake the on the job training. The application for training work permit is subject to approval by the Ministry of Manpower.

Full Time Intake

Class Commencement Enrolment Period
14 Sep 2020 2 Aug 2020 – 29 Aug 2020
12 Oct 2020 30 Aug 2020 – 26 Sep 2020
9 Nov 2020 27 Sep 2020 – 24 Oct 2020

Part-Time Intake
Dates available on request

Awarding Body
The Specialist Diploma in Hospitality Management is awarded by Boston Business School upon completion of all 7 modules. 

To be eligible for admission to Specialist Diploma in Hospitality Management, you must

  • be at least 16 years old at the time of application
  • meet the minimum academic qualification and English standard listed in table below:

CountryAcademic QualificationEnglish Standard
SingaporeObtain at least a C6 at GCE 'N' Levels in any three subjects or equivalentAt least a C6 at GCE 'N' Level English or Passed Boston English Placement Test at 50/100
BruneiGCE 'O' LevelGrade 7
ChinaYear 11 or Year 12 (Gao Er or Gao San)70%
IndiaSecondary School Certificate55%
IndonesiaMiddle School (SMP)Grade 7
MalaysiaMalaysian Certificate of Education (SPM)Grade 6
MyanmarBasic Education High School Certificate55%
NepalSchool Leaving Certificate55%
PhilippinesHigh School Diploma75%
Sri LankaGCE 'O' LevelPass
VietnamYear 125.5

If your academic qualification or English standard is not listed in the table above, your application will be assessed by the Academic Manager based on its equivalence to GCE ‘N’ Level and English proficiency level of IELTS 5.0.

Mature candidates of at least 21 years of age with minimum of 3 years work experience may also apply.

FBS – Food and Beverage Services
This module provides candidates with an overview of the organisation of food and beverage service. It will look at how the staff are organised and the practices and procedures that need to be followed to ensure effective food and beverage service in a range of contexts and situations.

It also supports areas of underpinning knowledge for the Food and Beverage operations, give opportunities to demonstrate key skills in communication, information technology, improving own learning and performance and working with others.

On completion of this module, you will be able to:

  • Describe the organisation for a range of food and beverage operations
  • State the food and beverage practice and procedures
  • Explain the importance of the meal experience in food service operations
  • Analyse the suitability of different methods of service and operational procedures
  • Demonstrate skills in setting up service area and maintaining equipment

LDG – Lodging
The aim of Lodging module is to provide students with an overview of the range of functions within the facilities department of hotels. It emphasises the importance of high standards in personal qualities and the provision of customer service.

Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hospitality functional areas.

On completion of this module, you will be able to:

  • Describe range of accommodation and reception services for different organizations
  • Explain the roles and responsibilities for accommodation and reception services staff
  • Explain the techniques for maximising occupancy and rooms revenue
  • Demonstrate the practices and procedures for advance reservations and reception in a professional manner
  • Demonstrate the procedures involved in guest accounting within the front office department

HO – Housekeeping Operations
The accommodation sets the standards of quality and service provided to customers in an organisation, particularly in the hotel sector, where star ratings can dictate the facilities and services offered to guests. The industry is diverse in terms of customers’ needs and budgets. The hotel sector itself varies enormously, from luxury five star hotels to the growing availability of budget accommodation, such as roadside lodges.

The aim of Housekeeping Operations module is to provide students with an overview of the range of functions within the facilities department in the hospitality industry.

On completion of this module, you will be able to:

  • Describe the structure, role and responsibilities of staff in housekeeping department
  • Explain the importance of safety, security and environmental issues for house keeping operations
  • Use forms to maintain standards in accommodation operations
  • Demonstrate the cleaning and servicing of rooms, using appropriate cleaning agents, equipment, resources and methods

TT – Travel and Tourism
The travel and tourism industry is one of the biggest and fastest growing industries in the world. This module provides students with an understanding of the industry that can be used as a foundation for further study. 

Students will also learn about the nature and characteristics of tourism and how it is developed, as well as the scale and structure of the travel and tourism industry.

On completion of this module, you will be able to:

  • Describe the characteristics of local and international travel and tourism industry
  • Explain the current characteristics of the Tourism industry
  • Describe the needs and wants of different types of customer in the different sectors of the travel and tourism
  • Evaluating information to make reasoned judgements, draw conclusions and make recommendations about related issues in the travel and tourism industry
  • Evaluate customer service in a range of hospitality situation

EH – English for Hospitality
This module has been designed to prepare students for work in the hotel and restaurant service industries by equipping them with industry specific communication skills. It aims to improve the four essential language skills – speaking, listening, reading and writing.

On completion of this module, you will be able to:

  • Have an understanding of the principles and elements of effective communication in the tourism and hospitality environment
  • Be confident in using the four English language skills – reading, writing, speaking and listening
  • Discuss key issues relevant to their work and give basic advice and information.
  • Listen actively during the interactions with customers and colleagues, particularly people from different parts of the world

PGD – Personal Grooming and Development
This module is designed to provide students with techniques and skills required to project themselves positively and confidently. Employers typically base their dress policy choices on the presumption that employees at all levels and job positions are representatives of the organization and, therefore, their dress, grooming and personal hygiene affect both the public’s impression of the business and internal morale.

On completion of this module, you will be able to:

  • Explain the diversity and cross cultural nature of social and business etiquette
  • Realize the importance of creating first impression
  • Know the different types and uses of personal grooming wares
  • Communicate confidently
  • Manage social or business situations confidently
  • Comply with the organization dress code
  • Demonstrate personal hygiene

IA – Industrial Attachment
The aim of the Industrial Attachment is to expose students to a professional working environment where they can learn through real-world experiences.  After completing theoretical components of hospitality service, students get to fully comprehend the service encounter through hands-on learning

On completion of this module, you will be able to:

  • Build product knowledge in the area of work
  • Prepare for service
  • Use work equipment and IT effectively
  • Observe workplace health and safety regulations
  • Improve communication skills
  • Work effectively as a group member, with supervisors and managers
  • Provide customers service to expected standards
  • Display high levels of work commitment and ethics
The Industrial Attachment provides you the opportunity to undergo 6 months internship in the hospitality or tourism industry. Typical establishments range from small businesses such as restaurants, boutique hotels and travel agencies through to large, globally recognised hotel chains.

A training work permit is required to undertake the Industrial Attachment. The application for training work permit is subject to approval by the Ministry of Manpower.

Diploma in Hospitality Management
After you have successfully completed the Specialist Diploma level, you can progress onto the Diploma in Hospitality Management.

Career Prospects
Singapore is becoming a choice destination for tourism. As our graduate, you can be confident that you have a valuable and recognized qualification to start your career.

Application FeeLocal StudentInternational Student
Application Fee (non refundable)300.00300.00

For CourseLocal StudentInternational Student
Material Fee120.00120.00
Examination Fee200.00200.00
Medical Insurance Fee*120.00120.00
FPS Insurance Fee*200.00200.00
Uniform Fee50.0050.00
Student Pass Fee*N.A.120.00
Medical Check up**N.A.50.00
Registration Fee*100.00250.00
Course Fee4,475.004,475.00
Net Fees5,633.555,975.95

* Non-refundable fees consumed upon enrolment
** Non-refundable fees after consumed

Miscellaneous FeesLocal StudentInternational Student
Penalty charge for late payment of course fee50.0050.00
Re-sit examination fee100.00100.00
Penalty charge for late registration of examination45.0045.00
Appeal to the Academic and Examination Board against examination result150.00150.00
Additional Textbook fee per book60.0060.00
Student Pass Renewal FeeN.A.120.00
Application for Exemption Fee100.00100.00
Reprint of Specialist Diploma certificate60.0060.00
Additional Uniform Fee per Shirt25.0025.00
Student ID Card30.0030.00
Postage Fee74.7774.77
Re-issue of Student ID and password9.359.35

¹ All Course fees payable by local and international students are protected under the Fee Protection Scheme (FPS) except Goods and Services Tax. Students can pay both their course and miscellaneous fees directly into ‘Boston Business School Pte Ltd’ DBS Account No. 003-901554-2 through any of the following methods:

  • SGD crossed cheque
  • SGD cash
  • Cashier’s order
  • Bank draft
  • Telegraphic transfer
  • NETS

² Miscellaneous fees are non-compulsory and non-standard fees which are paid only when necessary or applicable.

³ All fees are in Singapore dollars and are subject to 7% Goods and Services Tax.

BBS sets and marks the assessment for the examination. You are allowed two and a half hours for the final examination.

Module Assessment Weightage

Food and Beverage Services20% Formative Assessment, 20% Practical, 60% Summative Examination
Lodging40% Formative Assessment, 60% Summative Examination
Housekeeping Operations20% Formative Assessment, 20% Practical, 60% Summative Examination
Travel and Tourism40% Formative Assessment, 60% Summative Examination
English for Hospitality20% Formative Assessment, 20% Practical, 60% Summative Examination
Personal Grooming and Development100% Assignment and Presentation
Industrial Attachment*50% Student Report, 50% Supervisor Report

*Students will only be considered successful in the Industrial Attachment if both reports are submitted and they achieve the minimum pass rate.

Students who are not placed in the Industrial Attachment, for example if not granted a Training Work Permit, can complete the course by writing the Student Report based on knowledge gained during their theory component of the course. The report must have a word count of 3000 +/- 5%.

You will receive the Specialist Diploma in Hospitality Management if you achieve at least a D grade in all 7 modules.

Grade structure:

80-10065-7950-6440-49Below 40