Course Content
Semester 1:
English
Food & Beverage Service Production
Food Hygiene and Sanitation
Business of Hospitality & Tourism
Semester 2:
Front Office Management
Beverage Studies
Restaurant Service Operations
Kitchen Operation
Principles of Marketing
Semester 3:
Procurement for Hospitality
Housekeeping Management
Semester 4:
French
Rooms Division Management
Restaurant Management
Wine Studies
Hospitality Technical Case Studies
Semester 5:
Industrial Training
Semester 6:
Food and Beverage Management
Organisational Functions for Hospitality
Semester 1:
MPU 2
MPU 3
Semester 3:
MPU 1
Semester 6:
MPU 4
