Course Content
Semester 1
- Introduction To Hospitality and Tourism Industry
- General Language Training
- Financial Accounting
- Food Production
- Principles of Management
- Food Nutrition, Hygiene and Sanitation
Semester 2
- Purchasing, Cost and Control
- Food and Beverage Management
- Restaurant Operations and Services
- Malaysian Studies 2 (for local students only)
- Bahasa Melayu Komunikasi 1 (for international students only)
Semester 3
- Introductory French
- Islamic / Moral Studies
- Academic English
Semester 4
- Principles of Marketing
- Decision Making Skills / Bahasa Kebangsaan A (for local students without credit in SPM)
- Service Quality Management
- Hospitality, Tourism and Food Law
- Co-curriculum Management
- Entrepreneurship
Semester 5
- Basic Restaurant Operations
Semester 6
- Restaurant Customer Service
- Food Handling and Storage
Semester 7
- Kitchen Operations
- Restaurant Leadership and Teamwork Skills
