Course Content
YEAR 1
Academic English1
Basic Entrepreneurship
Foreign Language - French
Introduction to Hotel and Tourism
Food Safety and Sanitation
Professional Communication / Bahasa Kebangsaan A
Food and Beverage Service (P)
Academic English 2
Pengajian Malaysia 2 / Bahasa Melayu Komunikasi 1
Fundamentals of Food Preparation (P)
Theory of Food
YEAR 2
Academic English 3
Basic Hotel Cookery (P)
Food and Beverage Cost Control
Hotel Maintenance
Housekeeping Operations
Front Office Operation
Front Office Accounting Systems
Customer Service Excellence
Badminton Club (Co-Curriculum)
Hotel Safety and Security
Understanding Hotel Regulations
Supervision in Hotel and Restaurant
Food and Beverage Management (P)
Economics for the Hospitality Industry
YEAR 3
Small Hotel Performance Analysis
Hotel and Restaurant Sales and Promotions
Hotel Operations
Industrial Training
