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