The Diploma in Hotel Management is designed to provide students with the theoretical knowledge and practical skills needed for a career in the hospitality industry.
Course Overview
The Diploma in Hotel Management is designed to provide students with the theoretical knowledge and practical skills needed for a career in the hospitality industry. It has specific emphasis on key hotel management functions such as food and beverage, front desk and operations. The Diploma in Hotel Management will prepare graduates to undertake entry and supervisory roles within the hospitality industry.
Entry Requirements
• Pass SPM or an equivalent qualification with minimum 3 credits; or
• Pass SPM with minimum 1 credit and Sijil Kemahiran Malaysia (SKM) Level 3; or
• Pass Certificate (Level 3 KKM) approved in the related field; or
• Any other qualification which is equivalent.
Course Syllabus
| PROGRAMME MODULES – FULL TIME |
|---|
| Year 1 – Semester 1 | |||
| 1.1 Hospitality English 1 | |||
| 1.2 Computer Applications | |||
| 1.3 Food & Beverage Operations I | |||
| 1.4 Hygiene & Safety | |||
| 1.5 Introduction to Hospitality Industry | |||
| 1.6 Front Office Management | |||
| Year 1 – Semester 2 | |||
| 1.1 Hospitality English 2 | |||
| 1.2 Hotel Operation Management | |||
| 1.3 Housekeeping Management 1 | |||
| 1.4 Hospitality Customer Service | |||
| 1.5 Theory of Food | |||
| 1.6 Hotel & Restaurant Accounting | |||
| Year 1 – Semester 3 | |||
| 1.1 Pengajian Malaysia 2 / bahasa melayu komunikasi 2 | |||
| 1.2 Entrepreneurial skills / writing skills | |||
| 1.3 Etika professional / Hubungan Etnik | |||
| 1.4 Khidmat masyarakat / Co-curiculum | |||
| Year 2 – Semester 4 | |||
| 1.1 Hospitality Marketing | |||
| 1.2 Food and Beverage Cost control | |||
| 1.3 Kitchen Management | |||
| 1.4 Housekeeping Management II | |||
| 1.5 Food & Beverage Operations II | |||
| 1.6 Supervision in the Hospitality Industry | |||
| Year 2 – Semester 5 | |||
| 1.1 Hospitality Entrepreneurship | |||
| 1.2 Legal Aspects in the Hospitality Industry | |||
| 1.3 Hospitality Human Resource Management | |||
| 1.4 Strategic Hospitality Management | |||
| 1.5 Facilities Management | |||
| 1.6 Understanding Global Hospitality Industry | |||
| Year 2 – Semester 6 | |||
| 1.1 Practical Training | |||
| PROGRAMME MODULE – PART TIME |
|---|
| Year 1 – Semester 1 |
| 1.1 Hospitality English 1 |
| 1.2 Computer Applications |
| 1.3 Food & Beverage Operations I |
| Year 1 – Semester 2 |
| 1.1 Hygiene & Safety |
| 1.2 Introduction to Hospitality Industry |
| 1.3 Front Office Management |
| Year 1 – Semester 3 |
| 1.1 Hospitality English 2 |
| 1.2 Hotel Operation Management |
| 1.3 Housekeeping Management 1 |
| Year 2 – Semester 4 |
| 1.1 Hospitality Customer Service |
| 1.2 Theory of Food |
| 1.2 Hotel & Restaurant Accounting |
| Year 2 – Semester 5 |
| 1.1 Pengajian Malaysia 2 / bahasa melayu komunikasi 2 |
| 1.2 Entrepreneurial skills / writing skills |
| 1.3 Etika professional / Hubungan Etnik |
| Year 2 – Semester 6 |
| 1.1 Khidmat masyarakat / Co-curiculum |
| 1.2 Hospitality Marketing |
| 1.3 Food and Beverage Cost control |
| Year 3 – Semester 7 |
| 1.1 Kitchen Management |
| 1.2 Housekeeping Management II |
| 1.3 Food & Beverage Operations II |
| Year 3 – Semester 8 |
| 1.1 Supervision in the Hospitality Industry |
| 1.2 Hospitality Entrepreneurship |
| 1.3 Legal Aspects in the Hospitality Industry |
| Year 3 – Semester 9 |
| 1.1 Hospitality Human Resource Management |
| 1.2 Strategic Hospitality Management |
| Year 4 – Semester 10 |
| 1.1 Facilities Management |
| 1.2 Understanding Global Hospitality Industry |
| Year 4 – Semester 11 |
| 1.1 Practical Training |
| *Modules are subject to change in accordance to MQA requirements |
