Course Content
YEAR 1
- Professional Development Planning
- Hospitality and Tourism Studies
- Front Office Management
- Culinary Essentials
- Accommodation Operations Management
- Modern Beverage Management
- Introductory French
YEAR 2
- F&B Catering
- Hospitality Marketing and Sales Techniques
- Hospitality Financial Management
- Strategic Human Resource Management
- Food Costing, Purchasing & Merchandising
- Food and Beverage Themes
- Quantitative Methods
- Specialisation (3 subjects)
YEAR 3
- Hospitality Law
- Research Methodology
- Gastronomy Studies
- Specialisation (2 subjects)
- Industrial Placement
- Final Year Project
MPU
- Penghayatan Etika dan Peradaban (Malaysian Students)
- Bahasa Melayu Komunikasi 2 (International Students)
- Falsafah dan Isu Semasa
- Entrepreneurship
- Malaysia and Global Issues
- Global Social Responsibility
- Bahasa Kebangsaan A*
Specialisation
Event
- Events Planning & Management
- MICE Management
- Risk Management & Critical Issues in Events Management
- Events Marketing & Sponsorship
- Events Project Management
Tourism Management
- Tourism Impacts
- Tourism Attractions Management
- Tourism & Its Environment
- Transport & Tourism
- International Tourism Development
