This part–time Diploma in Leisure Management (Food & Beverage / MICE) programme consists of 9 modules and can be completed in 10 months. Kindly find out more from ACPE on the next available entry date.

Core Modules


THM-112 Leisure Management

This module aims to develop an understanding of leisure, taking a contemporary and thematic approach to give participants insight into the nature of leisure as an activity and experience. The module will examine the key influences on leisure activity, including an appreciation of social influences and exploration of the debates on leisure lifestyles.

Emphasis will be placed on the exploration of a number of themes pertinent to the understanding of leisure including areas such as tourism, wellness fitness, gaming and F&B. The idea of consumption as part of the leisure experience will form a central focus.

FIN-114 Principles of Accounting

This module provides participants with an understanding of the basic concepts and principles of accounting. The module will cover double entry concept, the accounting process, special journals, subsidiary ledgers and control accounts and the financial statements of merchandising businesses. Participants will also understand the control and accounting for cash, inventories and fixed assets. Introductory accounting on goods and services tax, partnership and fundamental accounting principles underlying accounting practice are also included.

HRM-110 Human Resource Management

This module provides an overview of the role and function of human resource management in modern organisations. Topics include human resource planning and functions; job design and analysis, recruitment and selection, compensation and rewards, training and development, performance appraisal; human resource systems and technology, organizational change, international human resource issues.

MKT-110 Principles of Marketing

This module equips participants with the basics of contemporary marketing to put them on the cutting edge of modern marketing. It provides an integrated introduction to marketing. A managerial approach is employed to build a broad basic range of skills needed to sense, serve and satisfy customer needs now and in the emerging century. Key topics include the environmental forces affecting the marketing process, tools used by modern marketers and the key ‘P’s of marketing.

BUS-110 Business Etiquette & Service Excellence

Business etiquette is important to portray a professional image of the organisation. The first part of this module will provide participants with the concepts of business etiquette and learn how to apply business etiquette rules in different business scenarios. Participants will learn the etiquette requirements from dressing, meeting, entertaining to handling ethical dilemmas and personal issues at work. This part also addresses etiquette challenges when doing business in a multi-cultural environment.

Customer service is a cornerstone of any business in today’s customer-driven market. The second part of this module will look at the value of customer service and how to implement customer-focus service strategy in an organisation. It focuses on the need to develop pro-active approaches to service quality issues.

BUS-111 Business Communication

This module is designed to help participants understand business communication and develop skills in efficient and effective communication with the stakeholders. Participants will firstly be guided in mastering team communication, planning and writing business messages and reports, as well as oral presentation with care essential to facilitate business functions. Emphasis is then placed on the relationship building and negotiation skills required by specialised business managers. It also deals with the skills and knowledge required by operators, supervisors and managers to prepare and produce a range of official business documents.


Meetings, Incentives, Conventions, Exhibitions Specialisation:

THM-113 Introduction to MICE

This module introduces participants to MICE as an integral part of the wider tourism industry. It will provide participants with an overview of MICE on areas such as MICE, environmental factors, scope & skills requirements, planning and organizing, venues and technology. The module will also review the development of this sector and the growing importance of MICE to the tourism industry in the Asia Pacific region and worldwide.

THM-114 Theming and Staging for Conventions and Exhibitions

This module introduces students to the phenomenon of staging an event as a major logistical undertaking. It explores design processes, planning tools, scheduling, managing technology and equipment, entertainment, and monitoring and evaluating success. The module will also share the best practice case studies in the industry.

THM-115 Event Management

This module aims to provide students with the knowledge, skills and tools for successfully planning, organising, implementing and evaluating MICE events. The module covers event management concepts, including planning, scheduling, promotion, coordination, human resources, production and fiscal and quality control. Above all students will identify that creativity plays a central role in successful event operation. A focus will also be placed on present trends and innovation for MICE events. The participants will investigate new approaches, materials and equipment being utilised to operate MICE events.


Food & Beverage Specialisation:

THM-119 Introduction to Food & Beverage

This module provides an overview towards the food and beverage industry. Participants will develop an understanding to the different types of food and beverage operations in the hospitality industry, including coffee shops, cafes, fine dining restaurants, room service, banquets, pubs and clubs and much more. Participants will gain knowledge on the history and development of the food and beverage industry, to better manage the evolving industry.

THM-120 Beverage knowledge

This module gives an introduction to beverage service. This module imparts participants with the basic skills and knowledge on a range of teas, coffees and other no-alcoholic beverages as well as cocktails and other alcoholic drinks. Emphasis will be placed on management of beverage operations in a hospitality operation. Topics include history, service, procurement, storage and control of various beverages. Upon completion, participants should be able to demonstrate knowledge of the beverages consumed in a hospitality operation.

THM-121 Food & Beverage Services

This module covers the fundamentals of food and beverage service as it applies to restaurants and all other types of food service operations including hotels, quick service operations, pubs and catering. The focus of the course will be on the philosophy, psychology and technical skills required for excellent food and beverage service. Participants will be trained on the basic operational issues such as customer management, table setting, serving and payment processing. Upon completion, participants should be able to demonstrate competence in human relations and technical skills required in the service of food and beverages.

          
         Assessment

For each module, participants will be assessed through case study analysis, quizzes, examination and practical assignment for the industry-specific modules.