Course Content
YEAR 1
- Introduction to Hospitality and Tourism
- Front Office Management
- Principles of Food Studies
- Principles of Accounting
- English for Hospitality and Tourism
- Kitchen Organisation and Management
- Housekeeping Management Operations
- Hospitality Sales and Marketing
- Food Hygiene and Sanitation
- Introduction to Computers and Application
- Introduction to Events Management
- Hospitality Service Management
- Business Communication Skills
- Pengajian Malaysia or Bahasa Komunikasi 2
- Introduction to Entrepreneurial Behavior
YEAR 2
- Supervision in the Hospitality Industry
- Food & Beverage Management
- Club and Resort Management
- Physical Resources Maintenance
- Hospitality Law
- Purchasing and Storage Management
- Food and Beverage Cost Control
- Entrepreneurship
- Hospitality Human Resources Management
- Hotel Convention Sales
- Comparative Religion
- Community Services
- Internship Industrial Training ( 3 Months )
