Hospitality Business Modules

Year 1

Industry Attachment


This module is for students without any prior hospitality operations background. By working in frontline positions with our industry partners, students would be able to gain exposure to and practical experience in the day-to-day operations of hospitality businesses. Students are also expected to gain an appreciation of the professionalism and communication skills required of them – both with guests/clients and with their colleagues – which are important within the hospitality industry

Year 2

Financial Management


This module introduces students to the financial structure of hospitality enterprises and valuation and risk management. Students will learn how to understand and apply concepts such as the time value of money, valuation of bonds and stocks, capital budgeting, cash flow estimation, cost of capital and capital structure concepts. The module compares the financial objectives of the manager and the investor.

HR Management


This module is an overview of human resources, legal requirements, and labour relations related to the hospitality industry. It addresses functions of the human resource department in planning, recruiting, selection, performance appraisal, information systems, labour management, and recent legal issues. It highlights the practical application of human resource, legal requirements and labour relations to current, real-world situations.

Service Innovation


This module covers the approaches of innovation in different categories of products and services. Students will have the chance to appreciate and use the principles and process of Design Thinking. Besides learning how to identify and propose innovations, students will realise the impacts of inventiveness on service excellence, customer experience, productivity and profitability.

Information Systems Management


This module provides an introduction to information and communications technology within the organizational and social context, and the role technology plays in managing businesses and delivering services. Technology trends towards greater complexity, networking and mobility, methods for improving business competitiveness, and creation of new value via technology in the current networked and global climate will be discussed. Other topics include processes, policy implications, ethics and social responsibility are also covered. The focus will be on the management and strategy aspects of computer systems. The content will be explored through case studies and discussions, workshops and team projects. There may be invited guest lectures provided occasionally over the semester.

Research Methods


This module is designed for students to learn social science research methods that are important in the area of hospitality, tourism, leisure and related disciplines. Students will be able to learn the reason for conducting research, how it is conducted and will be introduced with different designs, models and processes of conducting a research project. Students will be introduced with a basic introduction to quantitative and qualitative methods.

Financial Analysis of Hospitality Operations


Building on the basics of accounting and finance, students will learn the financial tools used by management. The focus is from an insider’s view of the operations; hence, through these tools, students will learn how to interpret and analyse operating numbers so as to evaluate the operations of hospitality businesses in accordance with the Uniform System Of Accounts For Lodging Industry. Emphasis will be placed on understanding costing and its impact on decision making as well as forecasting and budgeting as a way of measuring financial performance.

Hotel and Integrated Resort Management


This module aims to facilitate an understanding of the different functions and responsibilities of the various departments, how they work together and the competencies required of them at different stages of the guest cycle from arrival to departure. Emphasis will be placed on the organizational structure and operational mechanics of front-of-house and back-of-house functions of the rooms division.

Environmental Management


Basic concepts, principles and technique of environmental management will be taught to enable students to describe and understand the specific features of environmental management in the hospitality industry and the way in which the environmental management system relates to the management as a whole.  The student will learn both positive and negative affects of the hospitality industry on our environment, and what we can do to minimize the negative effects.  Upon completion of the Module, students will understand how different sectors of the hospitality industry (hotels, food and beverage, and MICE) can impact the environment and what actions we can take to minimize those impacts that are harmful to our environment.

Food and Beverage Management


In this module, students will have the opportunity to apply their knowledge learned from previous related courses. Students will be able to develop skills and abilities to understand how to manage a food service establishment effectively. Students will require to analyze a specific F&B establishment from a managerial perspective and will need to propose improvements and suggestions based on their analysis.