COURSE STRUCTURE

SEMESTER 1

  1. Food Production and Patisserie
  2. Food and Beverage Service Operations
  3. Front Office Operations and Tourism
  4. Accommodations Operations
  5. French
  6. Communications, Soft Skills and Social Etiquettes (Part I)
  7. Hospitality Accounts
  8. Hotel Operational Training

 

SEMESTER 2

  1. Food Production and Patisserie
  2. Food and Beverage Service Operations
  3. Front Office Operations
  4. Accommodations Operations
  5. Communications, Soft Skills and Social Etiquettes (Part II)
  6. Business Information System (BIS)
  7. Costing
  8. Hotel Operational Training

 

SEMESTER 3

  1. Food Production and Patisserie
  2. Food and Beverage Service Management
  3. Front Office Management
  4. Accommodations Operations
  5. Food safety, Nutrition and Hygiene
  6. Tourism Sales and Marketing
  7. Management Concept
  8. Management accounting

 

SEMESTER 4

  1. Management Training Report based on Industrial Training
  2. Industrial training log book
  3. Training debriefing viva
  4. Self development
  5. Academic writing and study skills

 

SEMESTER 5

  1. Rooms Division Or Food Division
  2. Crisis Management
  3. Revenue Management
  4. Financial Management
  5. Supervisory Work Experience (OJT)
  6. Hotel Law
  7. Specialisation Project
  8. Hospitality Event Management (Food Fest and Events)

 

SEMESTER 6

  1. Hospitality Integrative Project