Bachelor of Science (Major in Hospitality Management)

University of Nevada, Las Vegas

Bachelor of Science (Major in Hospitality Management)

Note: We will not be admitting students to the Bachelor of Science (Major in Hospitality Management) after AY2013.

The Bachelor of Science (Major in Hospitality Management) is a professional programme with a career in management as its goal. This degree programme provides a well-structured, diverse curriculum which encourages critical thinking and empowers students with the necessary knowledge and leadership skills sought after by various local and international hotel chains, hospitality consulting firms and restaurant companies.

All UNLV Singapore students will have the opportunity to accumulate hands-on experience through internships or attachments within the hospitality industry. In addition, students are also required to obtain a minimum of 1,000 hours of industry work experience prior to graduation. International students attending UNLV Singapore will be able to work up to 16 hours per week. This programme will give you a broad-based business background pertaining to the hospitality industry, and prepare you for a diverse and exciting business focus that includes hotels, restaurants, tourism, gaming, tradeshows, conventions, recreation, food service, and the culinary arts.

University of Nevada, Las Vegas 
BS (Major in Hospitality Management)

Note: We will not be admitting students to the Bachelor of Science (Major in Hospitality Management) after AY2013.

Overview

The Bachelor of Science (Major in Hospitality Management) is a professional programme with a career in management as its goal. This degree programme provides a well-structured, diverse curriculum which encourages critical thinking and empowers students with the necessary knowledge and leadership skills sought after by various local and international hotel chains, hospitality consulting firms and restaurant companies.


Programme Structure

Fall 2013

• ENG 113 Composition I

For non-native speakers of English to develop fluency and confidence in writing by extensive practice in the narrative, descriptive, and expository modes of discourse. Satisfies the English 101 requirement for international students. Not intended for native speakers of English. No duplicate credit for ENG 101

• MATH 124 College Algebra

Equations and inequalities; relations and functions; linear, quadratic, polynomial, exponential, and logarithm functions; systems of linear equations and inequalities; matrices; sequences and series; binomial theorem.

• HIST 150 Introduction to Chinese Civilization

Introduction survey of the growth and development of Chinese Civilisation, with emphasis on philosophy, literature, the arts, and society from 2205 B.C. to the present.

• HMD 101 Intro to Hospitality

Survey of the history, likely direction, and dynamics of the hospitality industry from the perspective of the global economy, with emphasis on the wide variety of career opportunities.

• FAB 101 Food Service Sanitation I

Basic principles of food service sanitation and safety. Meets standards for National Sanitation Certification.

• COM 101 Oral Communication

Theory and performance work in extemporaneous speaking and related speaking experiences. Emphasis placed on developing skills necessary for effective public speaking.

• TCA 103 Educational Career and Personal Development

Provides students with skills, information, and experiences to improve their academic performance, assist in adapting to life’s vicissitudes, and help in the development of realistic academic and

planning. Major areas of focus include time management, study and learning skills, career and decision making.

Winter 2013

• ART 160 Art Appreciation

Introduction to art as a visual experience. Media, formal propertie

Spring 2014

• ENG 114 Composition II

Continuation of ENG 113 with emphasis on critical thinking and practice in persuasive discourse, as applied to selected literary texts.

• ECON 261 Principles of Statistics I

Descriptive and inferential statistics for prediction and decision making, with managerial and economic applications. Includes probability theory and distributions, hypothesis testing, and regression analysis.

• TCA 221 Hospitality Accounting I

Hospitality accounting principles and practices pursuant to the industry’s uniform systems of accounts.

• HMD 259 Human Resources Management in the Hospitality Industry

Recruitment, selection, compensation, training, and performance appraisal of employees and managers in the hospitality industry’s culturally diverse work place.

• FAB 159 Food Service Operations Fundamentals

Basic principles of food service production and service. Primary focus on culinary techniques and service management.

• TCA 201 Hospitality Career Development

Prepares students for fulfilling balanced careers as hospitality professionals. Takes a strategic orientation to career planning (3 to 5 years) by facilitating students developing a personal mission statement and relevant strategies for designing and living a satisfying whole life.

Summer 2014

• BIOL 121/123 Human Nutrition

Description of the nature and role of carbohydrates, lipids, proteins, water, vitamins, and minerals in the human body. Energy relations and various controversies in nutrition examined, as well as the relationships among nutrition, health, and disease.

• PHIL 102 Critical Thinking and Reasoning

Introduction to the analysis and evaluation of actual arguments, to the practice of constructing logically sound arguments, and to logic as the theory of argument. Emphasises arguments of current or general interest.

• HMD 202 Housekeeping Operations OR

Application of various systems, procedures, and controls associated with a modern hotel or hospital housekeeping department. Emphasis on management delegation, scheduling systems, routines, and equipment requirements. Laundry operations and hotel recreation departments also reviewed.

• HMD 203 Front-Office Operations OR

Study of front-office procedures from reservations through check-out including the night audit and the property management system and their impacts on other lodging operations. Special emphasis placed on guest-employee relations.

• HMD 226 Industry Computer Applications for Hospitality & Tourism

Survey of computer applications, issues, and trends in the hospital industry. Emphasis placed on the role of technology in operations and management of technology as a strategy.

• HMD 253 Hospitality Service Management

Exploration of how services are different from goods, service procedures for various functional areas of hospitality, and key factors that contribute to service quality and guest satisfaction in services.

• PSC 101 Introduction to American Politics

A survey of American national, state and local governments; includes review of Nevada’s constitution, government and contemporary issues.

Fall 2014

• ENG 231 World Literature I

Introduces students to world masterworks from antiquity through the mid-seventeenth century.

• TCA 380 Hospitality Marketing I

Organisation of hospitality marketing functions: Primary focus on marketing programmes and their role in the management of successful hospitality organizations.

• TCA 321 Hospitality Accounting II

Analysis of departmental operating statements for use by department heads and general management.

• HMD 307 Hospitality Leadership, Management & Ethics

This course will develop student skills necessary to lead and manage hospitality organisations in an ethically, environmentally, economically, and socially sustainable way. It will include analysis of organisational work environments, critical situations, problem solving and decision implementation.

• HMD 395/395D Facilities Management

Explores the engineering and maintenance requirements peculiar to the hospitality industry. Special emphasis on environmental issues, modernisation, building operating systems, and resource management.

• HMD 401 Hospitality Law

Legal aspects of the owner/customer relationship with particular attention to personal and property liability in the hospitality industry.

Winter 2014

• ENV 101 Introduction to Environmental Science

Introduction to the relationship of humans and the environment. Selected aspects of current thinking and research concerning the impact of industrialisation and urbanisation on environmental quality, including the population explosion; the potential decline of the affluent society by the depletion of natural resources; the pollution of air, land surface and water; the public agencies and policies designated to solve environmental problems.

Spring 2015

• FAB 461 Food and Beverage Cost Control

Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering and all types of food and beverage operations.

• HMD 402 Employment Law in the Hospitality Industry

Covers all significant state and federal laws applicable to employment relationships found in hospitality businesses and studies effective methods of managing hospitality employees in compliance with applicable employment laws. Students learn to effectively identify, evaluate and resolve employment law issues and liabilities commonly encountered by hospitality businesses.

• TCA 420 Hospitality Financial Management

Introduces students to the financial management function in the hospitality organisation. Focuses on the process of value creation. Other topics include financial markets, valuation criteria and hospitality feasibility and appraisal.

• HMD 407 Organizational Behavior Applied to the Service Industries

Focuses on developing management skills through the study and application of theories of human behaviour, particularly in service organisations. Areas addressed include: working with/through others, communication, coaching and counselling, providing feedback, goal setting, stress management, creative problem solving, motivation, power, conflict management, and group dynamics and developing effective teams.

Summer 2015

• HMD 454 Lodging Operations and Strategic Management

Organisation and operation of hotels/hotel companies, emphasizing the techniques and tools of strategic management. Introduces models, methods, and techniques which can be used to identify strategic issues, generate future-oriented action plans to address those issues, and implement change. Explores the manager’s role as a strategic thinker and leader of change.

• FAB 467 Quantity Food Management OR

Application of established standards, techniques, and practices of large quantity food production. Students participate in the sales, production, and service of meals in varied environments including fine dining, casual table service, and catering.

• TCA 490 Festival and Event Management

Application of established standards, techniques, and practices of festival and event management. Research, design, planning, coordination and evaluation stages of festival and event management.

• HMD 320 Working with Diversity OR

Offers improved understanding and ability to effectively manage a diverse hospitality/service industry workforce. Dimensions of diversity presented and discussed from historical, psychological, and sociological perspectives to provide an in-depth of understanding and appreciation of difference and its impact on society and work.

• TCA 449 International Tourism

Study of international travel and tourism. Focuses on the economic, social, political, and environmental considerations of international tourism management and development.

Fall 2015

• Open Electives

NA

• HMD 450 Hospitality Internship

Internships that either rotate through various hotel departments or focus on specific areas such as human resources, facility management, and gaming. Seminars and reports required.

• HMD 295 Work Experience in Hotel Industry (1000 hours)

Required 1,000 hours of approved Hospitality industry-related work experience.

University of Nevada, Las Vegas
BS (Major in Hospitality Management)

Note: We will not be admitting students to the Bachelor of Science (Major in Hospitality Management) after AY2013.

Polytechnic Diploma

Nanyang Polytechnic

  • Hospitality & Tourism Management

Ngee Ann Polytechnic

  • Hotel & Leisure Facilities Management
  • Tourism & Resort Management

Republic Polytechnic

  • Customer Relationship & Service Management
  • Hotel & Hospitality Management
  • Integrated Events Management
  • Restaurant & Culinary Operations
  • Sports & Leisure Management
  • Wellness, Lifestyle & Spa Management

Singapore Polytechnic

  • Hotel & Leisure Facilities Management
  • Integrated Events & Project Management
  • Tourism & Resort Management

Temasek Polytechnic

  • Culinary & Catering Management
  • Hospitality & Tourism Business
  • Hospitality & Tourism Management
  • Leisure & Resort Management

 

University of Nevada, Las Vegas
BS (Major in Hospitality Management)

AY2013/14 – Fee structure for normal candidature period of study (based on 3 semesters per year)

SC

SPR

IS / Non-subsidised Fees

Sem 1              

S$3,300

S$6,600

Charged by credit basis at ^S$574.80 per credit

^S$34,488 per annum

(subject to GST)

Sem 2

S$3,300

S$6,600

Sem 3

S$3,300

S$6,600

Sem 4

S$3,300

S$6,600

Sem 5

S$3,300

S$6,600

Sem 6

S$3,300

S$6,600

Sem 7

Fee will be charged by credit basis at S$220 per credit #

Fee will be charged by credit basis at S$440 per credit #


Legend
SC: Singapore Citizens
SPR: Singapore Permanent Residents
IS: International Students


For students admitted to SIT in AY2013/14, the annual tuition fee is fixed at the AY2013/14 rate for the duration of their degree programme. But for international students/full fee paying students, the fees are not fixed for the duration of their degree programme.

^International students/ Full fee paying students will vary based on the number of credits required. SIT students take 60 credits per year, the amount per credit is S$574.80 (S$615.00 with GST).   This rate is applicable only for AY2013-2014; fees for AY2014-2015 will be subjected to change.

#This is applicable for students with no advance standing and/or internship exemption. Advanced standing means credit(s) transferring from previous college. Students may be required to do 3 to 10 credit units in this semester.

Financial Assistance (eg. CPF, PSEA, TFL, SL) are available if the necessary criteria are met for the tuition fees. SIT has the discretion to invoice students based on the credit rates accordingly if the financial assistance do not apply.

Find out more »

AY2012/13 – Fee structure for normal candidature period of study (based on 3 semesters per year)

 

All full-time Diplomas

A-Level/Other Qualifications

 

SC

SPR

IS / Non-subsidised Fees

SC

SPR

IS / Non-subsidised Fees

Sem 1

S$3,250

S$6,500

Charged by credit basis at S$551.40 per credit

^S$33,084 per annum

(subject to GST)

S$11,800 (Full Fee – Subject to GST)

S$11,800 (Full Fee – Subject to GST)

Charged by credit basis at S$551.40 per credit  

^S$33,084 per annum

(subject to GST)

Sem 2

S$3,250

S$6,500

S$3,250

S$6,500

Sem 3

S$3,250

S$6,500

S$3,250

S$6,500

Sem 4

S$3,250

S$6,500

S$3,250

S$6,500

Sem 5

S$3,250

S$6,500

S$3,250

S$6,500

Sem 6

S$3,250

S$6,500

S$3,250

S$6,500

Sem 7

Fee will be charged by credit basis at S$210 per credit #

Fee will be charged by credit basis at S$420 per credit #

S$3,250

S$6,500


Legend
SC: Singapore Citizens
SPR: Singapore Permanent Residents
IS: International Students

^Equivalent to 60 credit units; the amount per credit is S$551.40 (S$590 with GST). Tuition Fees for full-fee paying students will vary based on the number of credit units required. 

#This is applicable for students with no advance standing and/or internship exemption. Advanced standing means credit(s) transferring from previous college. Students may be required to do 3 to 10 credit units in this semester.

For students admitted to SIT in AY2012/13, the annual tuition fee is fixed at the AY2012/13 rate for the duration of their degree programme.

Financial Assistance (eg. CPF, PSEA, TFL, SL) are available if the necessary criteria are met for the tuition fees. SIT has the discretion to invoice students based on the credit rates accordingly if the financial assistance do not apply.

Find out more »

AY2011/12 – Fee structure for normal candidature period of study (based on 3 semesters per year)

 

 

All full-time Diplomas

A-Level/Other Qualifications

 

SC

SPR

IS / Non-subsidised Fees

SC

SPR

IS / Non-subsidised Fee s

Sem 1

S$3,120

S$6,240

Charged by credit basis at S$542.06 per credit

^S$31,982 per annum

(subject to GST)

S$11,410 (Full Fee – Subject to GST)

S$11,410 (Full Fee – Subject to GST)

Charged by credit basis at S$542.06 per credit  

^S$31,982 per annum

(subject to GST)

Sem 2

S$3,120

S$6,240

S$3,120

S$6,240

Sem 3

S$3,120

S$6,240

S$3,120

S$6,240

Sem 4

S$3,120

S$6,240

S$3,120

S$6,240

Sem 5

S$3,120

S$6,240

S$3,120

S$6,240

Sem 6

S$3,120

S$6,240

S$3,120

S$6,240

Sem 7

Fee will be charged by credit basis at S$190 per credit #

Fee will be charged by credit basis at S$380 per credit #

S$3,120

S$6,240


Legend
SC: Singapore Citizens
SPR: Singapore Permanent Residents
IS: International Students

^Equivalent to 59 credit units; the amount per credit is S$542.06 (S$580 with GST). Tuition Fees for full-fee paying students will vary based on the number of credit units required.

#This is applicable for students with no advance standing and/or internship exemption. Advanced standing means credit(s) transferring from previous college. Students may be required to do 3 to 10 credit units in this semester.

For students admitted to SIT in AY2011/12, the annual tuition fee is fixed at the AY2011/12 rate for the duration of their degree programme.

Financial Assistance (eg. CPF, PSEA, TFL, SL) are available if the necessary criteria are met for the tuition fees. SIT has the discretion to invoice students based on the credit rates accordingly if the financial assistance do not apply.

Find out more »

University of Nevada, Las Vegas
BS (Major in Hospitality Management)

Location:
National Library Board
100 Victoria Street #14-01
Singapore 188064

location_nlb

Note: We will not be admitting students to the Bachelor of Science (Major in Hospitality Management) after AY2013. 


woon kok meng

Mr Woon Kok Meng
Director (Programmes Administration)
Programme Director

choo geok cheng
 

Ms Choo Geok Cheng
Assistant Manager, Academic Programmes