Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
Written Examination, Presentation and Practical

Entry Requirements
- “N” Level or  equivalent
- 16 years of age
- IELTS 4.0 or equivalent

Duration

Full Time: 4 months
Part Time: 8 months

Graduation Requirements

Achieved at least 50% in the overall grading for all modules.
90% Attendance rate (International Students) and 75% for (local Students).

Program Information

The management techniques and practices of international hospitality industry are viewed by many as the best in the world. ISC Education provides students access to these hospitality management methodologies in an international educational setting. The unique, comprehensive hospitality education and practical training model is innovated education system. The school innovates knowledge through research then shares it through teaching, publication, and the development of strong partnerships within the international industries. The program in Hospitality and Tourism Management trains students for operational and supervisory management positions. The program combines cutting-edge management science with traditional know-how in hotel and restaurant management. Coursework is re-enforced through immediate application of knowledge in practical settings.

Modules

HT 201 INTRODUCTION TO HOSPITALITY AND TOURISM
This semester course is designed to help students to explore the many and varied careers available in the Hospitality & Tourism industry. The course focuses on the four pathways of the Hospitality & Tourism cluster: Restaurant & Food/Beverages, Lodging, Travel & Tourism, and Recreation, Amusements & Attractions. Through the exploration of these careers, students will learn about the skills and knowledge needed to be successful employees in the industry.

HT 202 BUSINESS COMMUNICATION
Effective communication listening, speaking, and reading  is a common characteristic of successful business people. It yields common understanding of goals, tasks and techniques. It is the basis of productive business relationships, and the basis for negotiating a common ground between people with differing viewpoints and interests. This course covers the fundamentals, enabling the student to hone his or her communication and negotiating skills and thereby become a more effective contributor to enterprise.

HT 203 FOOD AND BEVERAGE OPERATIONS
This course explores table service principles and skills with an emphasis on customer service. Topics to be examined include guest relations, professional communications, order taking, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Service theory will be reinforced by extensive hands-on practice of concepts learned in class. Emphasis will be placed in providing a safe and secure environment, building customer relations, develop interpersonal skills and carrying out service in a professional manner.

HT 204 FRONT OFFICE OPERATIONS
The aim of this unit is to enable learners to gain knowledge of the structure, role and requirements of front office operations and gain skills to use systems and procedures involved in reservations and registration, and guest accounting and interpret data and room statistics used to assess and improve the performance of front office operations with the hospitality business.

HT 205 HOUSE KEEPING OPERATIONS
This course covers the scope, responsibilities, communications, terminology, materials, and concerns specific to hotel housekeeping. Topics include management and supervision of housekeeping staff in the proper cleaning and sanitation of rooms and public areas, budgeting, purchasing, security, and inventory control. Upon completion, students should be able to understand and apply the principles of organization and management of a housekeeping department.

HT 206 FOOD AND BEVERAGE PRACTICUM
Study into aspects of Payment systems & POS machines, Room Service procedure, Stewarding, banquet and Bill collection procedures. Basic First aid and safety are also included in the module. Students will be exposed to practical hands-on sessions under the supervision of an instructor, to understand food operations and achieve competency in service.

HT 207 HOSPITALITY SALES AND MARKETING
This course introduces the overall sales and marketing concepts, differentiates between marketing concepts and sales and then concentrates on the applied sales and function as used daily in the service industry sector. It explains the nature of the service industry, consumer behaviour, and the market environment in which service production and delivery takes place. The central theme in the course is needed to establish a strong consumer oriented work culture, with the effective communication, sales and service processes.

HT 208 RESEARCH METHODOLOGY
Students will be guided step by step through the activities required in a research project, so they can satisfactorily conduct their own research project. Furthermore, the course aims to show the wide applicability of skills so as to enable students to independently conduct a valid and reliable research project/ thesis that can provide answers relevant to questions related to organizations within the hospitality industry.

Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
Written Examination,  Assignments, Presentation and Practical

Entry Requirements
- “O” Level or  equivalent
- 16 years of age
- IELTS 4.5 or equivalent

Duration
Full Time: 12 months
Part Time: 18 months

Graduation Requirements
Achieved at least 50% in the overall grading for all modules.
90% Attendance rate (International Students) and 75% for (local Students).

Program Information

HT 301 ECONOMICS
Basic economic principles choice, opportunity costs, scarcity; Understanding tourism demand its determinants; Elasticity of demand and application to tourism; Tourism supply and market structure perfect competition, monopoly, monopolistic competition, oligopoly; Economic impacts of tourism; Externalities in the tourism industry  marginal private and social costs and benefits; Government regulation and market failure in tourism; Tourism and GPD; Tourism multiplier; Exchange rate and tourism development; Keynesian cross diagram and tourism development; tourism and economic development.

HT 302 ROOM DIVISION MANAGEMENT
This module seeks to equip students with the fundamental knowledge of Front Office, basic problems of Front Office and key principles of Front Office. It brings the students to think like hoteliers in the hospitality industry. Furthermore, it also emphasize on the key principles of reservations, reception & cashiering, showing them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later front office courses.

HT 303 FOOD AND BEVERAGE MANAGEMENT
This module examines the function of food and beverage and the F & B service department in relation to other operating departments of a hotel, the cost revenue relationships and team and group management practices.

HT 304 HUMAN RESOURCE MANAGEMENT
This module seeks to equip students with the fundamental knowledge of Human Resource Management, basic problems of staffing and recruitment and key principles of Human Resource Management. It brings the students to think like hoteliers in the hospitality industry. Furthermore, it also emphasize on the key principles of staffing, recruitment and training, showing them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later human resource courses.

HT 305 HOSPITALITY AND TOURISM STRATEGIC MANAGEMENT
The aim of this module is to provide an accessible introduction to the principal ideas and developments in the management theory and practice. This module starts with an overview of developments in the management theory and followed by some theoretical framework which is based on the management activities that can be analyzed in terms of four essentials groups of activities namely planning, organizing, motivating and controlling.

HT 306 FINANCIAL ACCOUNTING FOR HOSPITALITY AND TOURISM INDUSTRY
This module covers the practical learning of first understanding a range of normal business transactions, describing those transactions in journal entries, posting the journal entries to the general ledger, balancing the general ledger accounts, preparing a trial balance, closing the appropriate ledger accounts, and finally preparing the balance sheet and profit and loss statements

Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
Written Examination, Assignments,Presentation,and Practical

Entry Requirements
- Diploma in Hospitality and Tourism
- 18 years of age
- IELTS 5.0 or equivalent

Duration
Full Time: 12 months
Part Time: 18 months

Graduation Requirements
Achieved at least 50% in the overall grading for all modules.
90% Attendance rate (International Students) and 75% for (local Students).

Program Information
The IELTS Test is an internationally recognised English proficiency test, which is widely accepted by many universities and colleges for entry into first degree programs. IELTS stands for International English Language Testing System which is administered by the British Council and RELC in Singapore. In this Test Preparation course, you will learn effective test-taking tips and polish up your Grammar, Vocabulary which can help you in your Listening, Speaking, Reading and Writing modules.

Modules
IELTS Test Preparation


Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
External Examinations

Entry Requirements
- “O” Level or  equivalent
- 16 years of age

Program Information

The English for Speakers of Other Languages (ESOL) prepares student to achieve IELTS 6.0 and above to meet most University English language entry requirement for Diploma, Advanced Diploma, Degree and Postgraduate level qualifications. 

Modules
Level 1 Beginner (180 Hours / 3 Months)
A course designed for both real and false beginners of English language

Level 2 Elementary (180 Hours/ 3 Months)
A course pitches at the same level as the Cambridge KET Exam (Key English Test)

Level 3  Pre-Intermediate (180 Hours/ 3 Months)
A course pitches at the same level as the Cambridge PET Exam (Preliminary English Test)

Level 4  Intermediate (180 Hours/ 3 Months)
A course pitches at the same level as the Cambridge FCE Exam (First Certificate of English)

Level 5  Upper-Intermediate (180 Hours/ 3 Months)
A course pitches at the Lower level of the Cambridge CAE Exam (Certificate of Advanced English)


Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20 

Mode of Assessment
Written Examination, Presentation, Assignments

Entry Requirements
- Secondary 3 education
- 15 years of age

Program Information

BA 201 BUSINESS COMMUNICATION 
Business Communications impacts all aspects of our lives. This introductory course will teach students to communicate in a clear, courteous, concise, complete and correct manner on both personal and professional levels. Competency will be developed in oral, written, interpersonal, and technological and employment communication. Listening skills will be incorporated throughout the semester. The overriding goal is to provide students with a solid communication base so they are able to communicate effectively.

BA 202 PRINCIPLES AND PRACTICES OF MARKETING 
This module uses a mixture of readings, lectures and discussions of real-life cases to provide integrating concepts and hands-on problem solving. Debates and the sharing of experience add to create a learning experience that is focused on shaping your thinking about marketing of life sciences. This is based on the belief that you cannot develop a sound marketing strategy unless you first understand the problem or the situation.

BA 204 PRINCIPLES AND PRACTICES OF ACCOUNTING AND FINANCE 
This is a full year module, which introduces students to certain principles and techniques of accounting and finance. Although the module is intended as an introduction for students majoring in accounting, finance and management it should also be of benefit to other students who wish to gain some insight into the practices of accounting and finance.

BA 205 BUSINESS STATISTICS 
To build on the statistical foundations laid by the Quantitative Methods, to introduce more advanced statistical tools, to show how statistics can be used in decision making, and to introduce the statistical capabilities of Minitab and Excel.

BA 206 BASIC COMMERCIAL LAW 
This module examines the theoretical doctrines and practical applications of English commercial law, drawing, where relevant, materials from other jurisdictions and materials prepared under international commercial law. The focus will be on major doctrines such as agency, sale of goods and security over tangible and intangible personal property. Stress will be laid on the practical implications of the rules of commercial law, together with the theoretical issues.

BA 207 ECONOMICS 
To enable students to read and understand the typical empirical analysis as utilized in much of the economic literature, to enable students to write a report based on econometric analysis, to build on the material of Economic Methods and to provide relevant material to be utilized in other core and optional modules.

BA203 MANAGEMENT IN THE 21ST CENTURY
The objective of this course is to introduce students to the basic concepts of managerial functions. The four functions are: Planning, Organizing, Leading and Controlling. A second objective of the course is to allow the students to appreciate how effective performance of these four functions defines organizational success. 

Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
Written Examination, Presentation and Assignments

Entry Requirements
- “O” Level or Equivalent
- 16 years of age
- IELTS 4.5 or Equivalent

Program Information

BA 301 HUMAN RESOURCE MANAGEMENT 
The purpose of this course is to introduce students to the basic concepts of human resources Management research; to develop an appreciation of the role of HRM; to install practical HRM Research skills; and to make them intelligent seekers and users of HRM research services and Reports. 

BA 302 OPERATIONS MANAGEMENT 
A functional review of how to manage the activities involved in the process of converting or transforming resources into products or services. Topics include an overview of strategic decisions, forecasting, basic inventory models, aggregate planning and master scheduling, materials requirements planning, and scheduling operations.

BA 303 CONSUMER BEHAVIOUR 
This course introduces the student to influence that consumer behaviour has on marketing activities. Students will apply theoretical concepts to marketing strategies and decision-making. Topics include consumer and marketing segments, environmental influences, individual determinants, decision processes, information research and evaluation.

BA 304 PROJECT MANAGEMENT 
It helps the participant with an understanding of the core Project Management responsibilities of managing cost, schedule and technical and the complexities in scaling these responsibilities in large Projects and Programs. Of particular importance is an understanding of why projects fail and best practices to avoid failure. Throughout the topics the content must lean towards setting the Program and Project up for success and recognizing and mitigating the risk of project failure.

BA 305 ORGANISATIONAL BEHAVIOUR 
This module aims to give an overview of ways of understanding how people behave and interact at the workplace, applying models/approaches and examining current issues, estimating the role of theory to understanding and improving these issues. This module will consider the aspects of organizational life.

BA 306 MANAGEMENT OF NEGOTIATIONS AND EMPLOYEE RELATIONS 
This course aims to train students to effectively handle employee relations. It will address various environmental and structural constraints managers face when dealing with employees in an organization. It delves into such topics as the history, key institutions, and philosophy adopted in organization, as well as several key legislations and their applications.

BA 307 MARKETING COMMUNICATIONS  

In this module students will learn how to identify the characteristics and needs of target customers and how to define marketing communication objectives. Selecting communication channels, implementing your marketing communications and the process used to carry out an advertising message.

BA 308 MARKETING RESERCH 
This module examines how marketing research is used to support marketing decisions. It examines ways in which the information used to make marketing decisions is gathered, analyzed and presented. The main emphasis is on non-quantitative aspect of the market research.
  
Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
Written Examination, Presentation and Assignments

Entry Requirements
- Diploma in Business
- 18 years of age
- IELTS 5.0 or equivalent

Program Information

BM 501 HUMAN RESOURCE MANAGEMENT 
This unit course has been designed for graduates from a range of disciplines who wish to develop their management and human resource knowledge and skills. The course examines current theories and models of human resource management, human resource development, and industrial relations and their links to management functions.

BM 502 FINANCIAL MANAGEMENT 
This module enables you to use corporate financial theory and apply it to problems faced by financial managers and corporate decision makers. The focus is on areas of long-term investment, working capital management and financial decisions. It will help you to understand the investment and financial decision making process in a corporation.

BM 503 STRATEGIC AND CHANGE MANAGEMENT 
This module explores and evaluates the concepts and theories of "Strategic & Change Management" and develops learners cognitive processes integral to strategic management. Special emphasis is given to the approach of human resource functions towards the total operations.

BM 504 PROJECT MANAGEMEMENT 
It helps the participant with an understanding of the core Project Management responsibilities of managing cost, schedule and technical and the complexities in scaling these responsibilities in large Projects and Programs. Of particular importance is an understanding of why projects fail and best practices to avoid failure. Throughout the topics the content must lean towards setting the Program and Project up for success and recognizing and mitigating the risk of project failure.

BM 505 MARKETING MANAGEMENT 
This module is designed to provide knowledge, techniques and understanding of marketing principles. It provides students with a conceptual framework to analyze and interpret marketing phenomena and to suggest courses of action in response to marketing problems. It covers topics such as the marketing concept, the marketing environment and the marketing mix which includes product, pricing and distribution.

BM 506 MANAGEMENT OF INFORMATION SYSTEM 
The purpose of this course is to provide the fundamentals associated with the management of information technology in a business enterprise. These fundamentals are business concepts in which the influence of information technology has caused change or brought about new concepts. Special emphasis will be placed on understanding the managerial issues that are relevant to usage of computers. The student will be given problems isolating these issues and will be asked to propose solutions with alternatives.
  
Mode of Teaching
Classroom Based

Teacher to Student Ratio
1 : 20

Mode of Assessment
Written Examination, Presentation, Assignment

Entry Requirements
- Bachelor Degree
- 21 years of age
- IELTS 5.0 or equivalent

Entry Requirements
- Secondary three education or Equivalent

-15 years of Age