Course Content
Year 1
- Introduction to Hospitality and Tourism Studies
- Food Safety and Sanitation
- Fundamental of Food
- Introductory French
- General Language Training
- Financial Accounting
- Principles of Management
- Principles of Marketing
- Food and Beverage Management
Year 2
- Housekeeping Management
- Front Office Management
- Restaurant Management
- Human Resource Management
- Academic English
- Event, Banquet and Convention Management
- Financial Management
- Food Production
- Food Purchasing, Costing and
- Merchandising
Year 3
- Entrepreneurship
- Hospitality Law
- Hotel Operation
- E-Commerce
- Human Resource Management
- Internship (4 months)
Matapelajaran Umum (MPU)
- Malaysian Studies (Local Student)/ Bahasa Melayu Komunikasi 1 (International Student)
- Bahasa Kebangsaan (No Credit in SPM BM)/Presentation Skill
- Islamic Studies/ Moral Studies
- Pengurusan Ko-Kurikulum
