Course Content
Year 1
- Business Communication
- Sanitation, Safety and Hygiene
- Introduction to Accounting
- Fundamentals of Hospitality and Tourism Industry
- Fundamentals of Culinary Arts
- Restaurant Service Operations
- Hospitality and Tourism Law
- Business Statistics
- Malaysian Experiential Tourism
- Customer Service
Year 2
- Anthropology of Hospitality
- Business Research Method
- Hospitality Operations Management
- Food and Beverage Management
- Commercial Food Production
- Hospitality and Tourism Human Resource Management
- Hospitality and Tourism Marketing
- Independent Project A
- Graphic Design and Photography
- Entrepreneurship
- Financial Management for Hospitality and Tourism
- Hospitality and Tourism Strategic Management
Year 3
- Tourism and Business of Hotels
- Business Events
- Leadership and Business Performance
- Tourism Planning, Development and Management
- Independent Project B
- Co-Operative Placement I
- Co-operative Placement 2
Year 1
Elective (Choose One)
- Introduction to Foreign Languages (Japanese, German, Mandarin Language, Korean or French)
Year 2
Elective 1 (Choose 1)
- Beverage Studies
- Sustainable Hospitality Operations
Elective 2 (Choose 1)
- Food, Beverage and Labour Cost Control
- Room Division Management
Elective 3 (Choose 1)
- Hospitality Revenue Management
- Hospitality Facilities Management and Design
Year 3
Elective 4 (Choose 1)
- Oenology
- Hotel Sales and Convention
- U1 – Falsafah dan Isu Semasa
- U1 –Penghayatan Etika dan Peradaban
- U2 – University Life
- U4 – Extra-curricular Learning Experience I
- U4 – Extra-curricular Learning Experience II
- U4 – Extra-curricular Learning Experience III
