Two Student Journeys at TMC Academy: Studying Hospitality & Hotel Management in Singapore

Main Points

Two recent student stories from TMC Academy highlight how formal training strengthens real-world hospitality capability.

Natania, already working in Singapore’s F&B sector, completed the Part-Time Diploma in Hotel and Restaurant Management (DHRM) to sharpen her operational leadership and graduated as Top Student.

Hnin Hsu Win, an international student from Myanmar, completed the Diploma in Hospitality, Hotel and Tourism Management and cited her internship at Shangri-La Hotel as a turning point in her understanding of hotel operations and in confirming her direction. Together, these stories show how TMC diplomas support employability through operational competence, workplace exposure, and structured progression.

“Progress is built through experience, reflection, and the willingness to keep learning.”

Why these two diplomas matter in Singapore’s hospitality landscape

Hospitality in Singapore rewards people who can deliver on standards while managing pace. Service matters, and so does what underpins it: staffing, workflow, logistics, cost awareness, communication, and professional judgement.

That is why diplomas remain practical in this sector. They translate day-to-day effort into a stronger operating framework. They also provide students with the language and structure to meet employers' expectations: coordinating teams, maintaining service consistency, and supporting operations during busy periods without compromising standards.

The two student stories featured on TMC Academy’s Facebook page bring this to life from different angles: one from a working professional building depth while employed, and one from an international student building a new foundation through study plus industry exposure.

Student story 1: Natania and the Part-Time Diploma in Hotel and Restaurant Management

Natania’s journey began as an Operations Manager in Jakarta and continued through six years in Singapore’s fast-moving F&B industry. Today, she works as an F&B Manager and chose to strengthen her foundation through the Part-Time Diploma in Hotel and Restaurant Management (DHRM) at TMC Academy.

Her purpose was practical and specific: learning how to manage operations, logistics, and people in an environment where decisions have consequences and timing matters. Her story also highlights something employers recognise quickly in hospitality: capability becomes visible in how a person handles pressure, leads a team, and keeps the work organised.

Beyond technical learning, she connected with peers from diverse backgrounds and cultures. In hospitality, this matters because teams and guests are rarely uniform. Exposure to diverse perspectives builds flexibility in communication and leadership, especially in service environments where misunderstandings can escalate quickly.

Through consistency and dedication, Natania graduated as the Top Student in DHRM.

“Respect others, and put your heart into everything you do. When you do that, good results will follow.”

Who is DHRM designed for?

Is DHRM mainly for beginners?

DHRM can suit beginners building a foundation, as well as working professionals seeking structured capability in hotel and restaurant operations. Natania’s story reflects the second pathway: using part-time study to strengthen decision-making, management rhythm, and operational leadership while continuing to work.

Why does part-time study make sense in hospitality?

Hospitality professionals often learn fastest when study and work reinforce each other. The concepts covered in class can be quickly tested in the workplace. That creates a learning loop: apply, reflect, adjust, and improve.

Student story 2: Hnin Hsu Win and the Diploma in Hospitality, Hotel & Tourism Management

TMC also shared the story of Hnin Hsu Win, a 2025 graduate from Myanmar. A friend recommended TMC, and she took the leap: arriving in Singapore alone and committing to rebuilding her routine around study and long-term goals.

One of her key highlights was working at the Shangri-La Hotel during her internship. She described the experience as giving her real exposure to hotel operations and strengthening her interest in the hospitality field.

For many students, especially international students, adapting to a new country and professional environment, an internship can be the moment where learning turns into confidence. It provides clarity on what the work actually requires: standards, professionalism, teamwork, and communication under real conditions.

What is the value of a hospitality and tourism diploma with industry exposure?

What does an internship add beyond classroom learning?

An internship provides context and professional readiness. Students see how service standards are maintained, how departments coordinate, and how daily operations are managed. They also develop professional habits that employers notice quickly: punctuality, clear communication, and follow-through.

Is this diploma only for people who want to work in hotels?

Hospitality and tourism roles extend beyond hotels. Graduates can move into guest services, events, travel and tourism operations, front-office support, and service environments that require customer-handling and coordination skills.

“The internship gave her real exposure to hotel operations and strengthened her interest in the hospitality field.”

Career-Ready Skills Students Gain from These Diplomas

Both stories point to the same underlying outcome: capability that holds up in real workplaces.

Here are four areas these diplomas commonly strengthen, with each one tied directly to employability:

1. Operational discipline and workflow thinking

Students learn to see hospitality as systems: what must happen first, what must be checked, and what standards must remain consistent across shifts. This reduces errors and improves service reliability, especially during peak periods.

2. People management and communication

Hospitality work runs on coordination. Students develop practical leadership habits: clear briefings, setting expectations, delegating tasks, and constructive responses under pressure.

3. Service standards and guest experience delivery

Students learn how service quality is designed and maintained through routines, training, and attention to detail. This supports more consistent guest outcomes, which employers value because it protects reputation and revenue.

4. Industry readiness through professional exposure

Where an internship or industrial attachment is part of the learning experience, students gain workplace confidence and practical judgement. This often shortens the time to becoming effective in entry roles and improves readiness for progression.

Practical career pathways after graduation

Graduates with diplomas in hotel, restaurant, hospitality, and tourism often pursue roles where service and operations intersect. Depending on prior experience and internship exposure, career pathways can include:

• F&B service and supervisory roles,

• hotel operations support,

• front office and guest services,

• events and banquet coordination, and

• tourism and travel operations roles that require planning and customer-facing professionalism.

Natania’s story shows another pathway: formal study can also advance working professionals already in leadership roles. It can support progression by sharpening operational language and structure, and by building confidence in managing teams and outcomes.

Why TMC Academy: learning that supports progression

TMC’s student stories consistently emphasise progression through learning, reflection, and applied experience. These two posts also show TMC’s strength in supporting different student profiles:

• The working professional who studies part-time while managing responsibilities

• The international student building a new routine and career direction in Singapore

• The learner who values cultural diversity and peer learning

• The graduate who wants industry exposure to clarify a professional pathway

In hospitality, credibility grows when learning translates into performance. These stories reflect the principle of results, readiness, and real-world application.

Reflection for prospective students

If you are considering a hospitality diploma, take two minutes to answer this honestly:

What do you most need right now?

• You may need a stronger operational structure.

• You may need workplace exposure that builds confidence.

• You may need a credential that supports progression into a new role or strengthens credibility in your current one.

When that need is clear, the right diploma choice usually becomes clearer as well.

Natania’s and Hnin Hsu Win’s stories show what employers in hospitality recognise: progress follows competence.

Whether you are already in the industry and want stronger operational leadership or you are building a new foundation through study and industry exposure, TMC diplomas offer structured learning that supports employability and career momentum.

If you are considering your next step, explore the Part-Time Diploma in Hotel and Restaurant Management (DHRM) and the Diploma in Hospitality & Tourism Management, and speak with TMC Academy about the pathway that best matches your current stage and goals.

Key Takeaways

These two student stories show two strong pathways: part-time upskilling while working and fuller career foundation-building with industry exposure.

Hospitality careers move forward when operational capability and people management improve.

Internship experience can accelerate employability by turning classroom learning into workplace confidence.

Diplomas support progression by building practical judgement, service standards, and leadership habits.

FAQs

What is the Diploma in Hotel and Restaurant Management (DHRM) useful for?

It supports foundational knowledge and operational capability for hotel and restaurant environments, especially for students who want a stronger structure in operations and people management.

Can working professionals study DHRM part-time?

Yes. The student story featured by TMC highlights a working F&B leader who is using part-time study to strengthen her operational leadership while continuing her career.

What does the Diploma in Hospitality & Tourism Management prepare students for?

It supports employability across hospitality and tourism contexts where customer handling, operational coordination, and service standards are required.

Why is internship experience necessary in hospitality education?

Internship experience provides real exposure to operational expectations, workplace standards, and team coordination. It often builds confidence and clarifies career direction.

Are these diplomas suitable for international students in Singapore?

Yes. The featured graduate story highlights an international student who used the programme to build routine, capability, and direction while studying in Singapore.