Course Content
Year 1
Semester 1 (In Campus)
- Introduction to Hospitality and Tourism Industry
- General Language Training
- Financial Accounting
- Food Production
- Principal of Management
- Food Nutrition, Hygiene and Sanitation
Semester 2 (In Campus)
- Purchasing, Cost and Control
- Food and Beverage Management
- Restaurant Operation and Services
- Malaysian Studies 2 (for local student only)
- Bahasa Melayu Komunikasi 1 (for international student only)
Semester 3 (In Campus)
- Introductory French
- Islamic / Moral Studies
- Academic English
Year 2
Semester 1 (In Campus)
- Principles of Marketing
- Decision Making Skills / Bahasa Kebangsaan A (for local student without credit in SPM)
- Service Quality Management
- Hopitality, Tourism and Food Law
- Co-curriculum Management
- Entrepreneurship
Semester 2 (In Industry)
- Basic Restaurant Operations
Semester 3 (In Industry)
- Restaurant Customer Service
- Food Handling and Storage
Year 3
Semester 1 (In Industry)
- Kitchen Operation
- Restaurant Leadership and Teamwork Skills
