Course Content
Year 1
Introduction to Hospitality Industry
Academic English for Hospitality
Housekeeping Operations and Management
Hotel Management
Principles of Management
Front Office Operations and Management
Basic Cookery
Introduction to Foodservice
Hotel and Restaurant Accounting
Reservation System
Elective Subjects
Business Communication
IT for Academic Purposes
Year 2
Supervision in the Hospitality Industry
Customer Service in Hospitality Industry
Food and Beverage Service
Food Preparation
Food and Beverage Cost Control
Economics
Hospitality Entrepreneurship
Event Management
Hospitality Law
Industrial Training
Elective Subjects
Organizational Theory and Behaviour
Facilities Management
