Course Content
Nutrition Studies
Introduction to Hospitality Management
Hospitality Economics
Japanese Language I OR French Language I OR Korean Language I
Hospitality Accounting
Hospitality Marketing
Introduction to Information Technology
Principles of Management
Legal Aspects in Hospitality Industry
Japanese Language II OR French Language II OR Korean Language II
Beverage Management (Theory)
Beverage Appreciation (Practical)
Food Preparation I (Practical)
HRM for Hospitality Industry
Tourism Management
Statistical Analysis for Business
Rooms Division Management
Food Preparation II (Practical)
Food and Beverage Service Management
Restaurant Management
Hospitality Financial Accounting
Tourism and Hospitality Research Methods
Professional Development
Sustainable Tourism
Tourism and Hospitality Industry Project
Strategic Management
Retail Management
Food and Beverage Cost Control
Industrial Attachment
Entrepreneurship
Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
English for Tertiary Studies
Critical Thinking/Bahasa Kebangsaan A
Falsafah dan Isu Semasa, Academic English
Contemporary Malaysian Issues
Penghayatan Etika dan Peradaban
English for Career Preparation
Co-curricular courses.
