Course Content
General Language Training
Academic English
Introduction to French
Food Production
Food & Beverage Management
Event & Banquet Management
Fundamentals of Food
Food Nutrition, Hygiene & Sanitation
Service Quality Management
Introduction to Hospitality & Tourism
Housekeeping Management
Front Office Management
Hotel Operations
Restaurant Management
Principles of Management
Human Resource Management
Principles of Marketing
Hospitality Law
Entrepreneurship
Financial Accounting
Financial Management
Purchasing Cost & Control
Fundamental of Graphic Design
Bahasa Melayu Komunikasi 1 (MPU)
- for international student
Pengajian Malaysia (MPU)
- for local student
Decision Making Skills (MPU)
Bahasa Kebangsaan (MPU)
- for local student without credit BM in SPM
Pengurusan Ko-kurikulum (MPU)
Internship
