Course Content
First Semester
Introduction To Hospitality Industry
Food Hygiene, Sanitation and Safety
Food & Beverage Management
Second Semester
Principles of Management
Principles of Marketing
Food and Beverage Operation
Business Communication
Third Semester
Hospitality English
French / Mandarin Language
Introduction to Basic Computer Applications
Fourth Semester
Managing Front Office Management
Managing Housekeeping Management
Theory of Food
Food & Beverages Cost Control
Fifth Semester'
Event Management
Hospitality Law
Basic Cookery
Purchasing & Procurement
Sixth Semester
Entrepreneurship
Seventh Semester
Industry Internship
