The main focus of this subject is on microeconomic and macroeconomics analysis. Conceptual tools of economic analysis such as scarcity, demand, supply and market equilibrium will be introduced, followed by a study of consumer choice, output and resource markets.
This subject aims to equip the students with the necessary interpersonal and business correspondance skills for the world of work and knowledge and skills in problem solving techniques. The module also serves as an induction to Problem-based Learning (PBL) and prepares the learner in critical thinking skills and problem-solving process.
This subject is application-based and covers advanced features in office automation tools like presentation tools and spreadsheet and how these can aid in business decision-making. Students will also be taught to design and create web pages using popular web authoring tools and multimedia application. Projects requiring these skills will be assessed.
The course will provide an overview on the structure of organisations and functions of management, roles and responsibilities of supervisors/managers and challenges supervisors/managers face today.
The subject covers the key determinants of human behaviour, namely the topics of Personality, Perception, Motivation, Group Dynamics, Leadership, Conflict Management and Organisational System Variables. Students will have the opportunity to improve their interpersonal and group interaction skills through class participation and group project work.
This subject provides students with an overview of communication skills necessary for academic functions related to the tourism and hospitality industry. The entire learning approach will be based on collaborative and small group learning methodology. The subject also aims to develop and strengthen the communication skills required of learners in their study discipline of hospitality and tourism.
Professional Communication Skills
This subject will help students learn the communication skills necessary at the work place. Students will gain an overview of how their self-concepts can affect interpersonal communication especially in the area of effective interaction. Learners will also have an overview of the characteristics of the application letter, the resume and the entire processes related with job securing.
This subject provides students with a macro view of the multi-faceted nature of the hospitality and tourism industry, its developments, the structure, the environment, and the key sectors that make up the industry. Students are also given an insight into how the key sectors work as a total tourism system. The subject also explores the impacts, trends, issues and challenges facing the industry today.
Accounting Principles for Hospitality & Tourism
The subject introduces students to the functions of accounting in the hospitality and tourism business and the common forms of business organizational structures in the business. They will learn to read basic financial statements and gain knowledge on accounting and controls for cash, receivable and inventory. The subject also aims to equip students with basic costing concepts and financial management tools.
Principles of Marketing for Hospitality & Tourism
This subject provides students with a thorough understanding of the basic theories, concepts, and strategies applied in marketing hospitality and tourism product. As the product is of an intangible nature, it is emphasised that the characteristics of service strongly underpin all principles
Research for Hospitality & Tourism
The subject covers descriptive and inferential statistics, with greater emphasis on inferential statistics. An understanding will be provided to students on the role and applications of statistics in the business environment. Students will be taught basic concepts of probability, sampling methodologies and hypotheses.
This subject aims to establish the building blocks for a mentality that enhances the level of customer service provided. Since the goal is customer service excellence, students are given a holistic view of the important behaviours that impact the service mindset with topics like Customers' Perception, Cross-Cultural Psychology and Service Recovery included. The students will also be taught the basics of Business Etiquette.
The unique part about this module is that it incorporates the ethos of "Real Action", where students will be deployed to various Island Partners on Sentosa to get exposed to the realities of providing excellent Customer Service.
This subject examines the travel business and the different roles the travel agency plays. It also guides the students on the importance of itinerary planning and design, understanding of the operations and the importance of ensuring proper coordination among the various players in the industry. It also addresses the different management issues the travel agency faces in its day-to-day operations.
This subject provides a comprehensive approach to the study of important tourist destinations worldwide by providing learners with a framework on which they can build their knowledge of world travel in particular and tourism in general. It explores the demand, supply and related tourism resources issues of destinations, in turn highlighting their attractiveness as tourism products.
This subject introduces students to the hospitality industry, focusing on the fundamentals of lodging operations. It concentrates on the roles of the customer, the operator and the service provider. Students will have a clear understanding of the importance of lodging systems and its’ effect on operations. They will be able to apply knowledge gained to explore new and innovative ways of improving existing systems and operations.
This subject aims to equip students with an understanding of the business environment in which events and exhibitions operate, including the integrative roles of the various service providers. Students will learn how these specialized sectors plan, market and stage their products to maximize their corporate and/or clients' objectives
Planning & Development of Tourism
This capstone subject examines the issues of tourism planning and development. The learner gets acquainted with broader perspectives like managing the destination's carrying capacity, transforming policies to tourism planning, air agreements, the role of tourism bodies, amongst others.
This subject aims to provide students with an overview of the resort, spa and attractions businesses. With the expected completion of the Integrated Resorts in Singapore in 2009, this subject will provide good foundation knowledge of the organisation, management, operation and marketing of these businesses.
Fundamentals of Food & Beverage Science
This subject introduces the students to fundamentals in food & beverage science, which is essential knowledge to the catering business. Students will learn about the various types of food, including the selection of food and current food trends. They will learn about the different types of alcoholic and non-alcoholic beverages. Essential knowledge on food nutrition and correct hygiene practices are also covered.
Introduction to Restaurant Service
This subject equips students with basic skills before their training in the restaurant and kitchen. Students will be taught the fundamental disciplinary and grooming guidelines required. They will also undergo a series of demonstrations, mock set-ups and trials to prepare them for operations in the restaurant and kitchen.
Culinary Science & Kitchen Operations
This is a practical session supported with lectures that will provide students with the basic knowledge and skills which are essential in the preparation of food in a Western kitchen. Students will learn how to interpret standard recipes, kitchen standard operating procedures, menu planning and culinary arts
Food & Beverage Service Operations
This subject applies experential learning and project management skills to a real F&B service environment. In the process, students learn how to provide excellent service with a focus to maximize guest satisfaction. Attention is focused on industry practices and current trends. The subject thus exposes students to challenges faced by F&B oeprators from all business perspectives
The Student Internship Programme (SIP) is designed to supplement the student’s education through first hand experience of the work environment. It creates the opportunity to learn through applying the skill sets, techniques, and knowledge gained from the Tourism Academy to real life situations.
