House keeping :
The Housekeeping module provides students with an overview across a range of functions in the department.
Upon completion of this module, students will have a clear understanding of the operating procedure of the department to meet the requirement of an international client.
Front Office Operations :
This module provides students with a broad overview across the whole range of activities of the Front Office department with in a Hotel environment; focusing on the needs of the customers and their expectations.
It covers operating procedure, the important of communication both internal and external, and service quality.
Food & Beverage Operations :
The objective(s) of this module is to provide students with an understanding of the operational and supervisory aspects of running a food & beverage operation for an international clientele in a range of establishments.
Students will have a clear understanding of Food & Beverage Service, Food Production, Beverage Knowledge, and Cost Control.
This module gives an overview of Marketing Concepts and Practices, while focusing on the importance of marketing strategies. The approach to optimize product penetration is emphasized.
It covers the concepts like Marketing Mix, Components of Promotional Mix and the Marketing Cycle.
The objective(s) of this module is to give students a clear overview of the nature of Tourism – its principle and practice.
Students are expected to understand the effect and impact of Tourism on their countries and how Tourism can have a strategic development function.
Introduction to Business Operations :
The module is to provide students with an understanding of how business as a whole function. An overview of the nature of business would enhance the students’ ability to understand management theory.
It covers key areas like principle of management, organization structure, communication, leadership, staff development and the business market environment.
Food Hygiene :
The objective(s) of this module is to impress upon the students the need to have sound hygiene and safety practices. The huan’s nutrient needs and the effects of cooking and preparation on the nutritional content of food.Upon completion on the module, students will explain and understands the procedures needed to ensure a safe and hygienic environment, and monitor the compliance with food legislation.
Hospitality Finance :
The objective(s) of this module is to provide the students with an understanding of the interrelated topics of F & B Costing and Accommodation Products; and the Hotel’s control systems that ensure both the raw materials and revenue are safe guarded.
Upon completion of the module, students will have a sound knowledge of costing, purchasing and the control of goods, calculation of profit, cost percentage and pricing.
Business English :
The objective(s) of this module is to provide students with a clear overview of the effective usage of English in the field of business communication.
The areas covered includes effective letters and notices, layout of letters as used in business, and the rules & ways to make communication effective.
Business Computing :
The objective(s) of this module is to provide students with an understanding of the basic computer hardware and its functions. The module covers MS-Office package such as Words, Spreadsheet, Power Point and Access.
On Job Training :
This Industrial Attachment (IA) component of the program is to expose students to the Real Work Environment (RWE) situation of the Tourism & Hospitality Industry. The experience gained will enhance the students’ employment prospects.