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Course Details
HELP College of Arts and Technology (HELP CAT) Logo

Diploma in Hotel Management

Offered by: HELP College of Arts and Technology (HELP CAT)
Exam BodyInternal Diploma Malaysia
Course Duration2 Years
Part Time/Full TimeFull Time
FeesPlease contact us for more details
Fees (International Student)Please contact us for more details
FacultyCentre for Culinary Entrepreneurship
Conducted entirely in MalaysiaYes
Awarding CountryMalaysia
Level of StudyDiploma Level
Field of StudyHospitality & Tourism
Course Description

People travelling for business or leisure reasons look for a “home away from home” when they travel. Therefore, good food and a secure and restful accommodation can go a long way towards making people enjoy travelling. Lodging managers ensure that guests’ needs are taken care of by providing amenities like television and fitness rooms, and making sure everything is kept in order. Lodging managers work at all kinds of establishments, from traditional hotels to camping areas, inns, motels, ranches and resorts. Lodging managers have many different duties as well. They may also provide services for business travellers like helping arrange conferences and providing meeting rooms and electronic equipment.

The HELP CAT Department of Hospitality comprises the Centre of Culinary Entrepreneurship and the Centre of Hotel Management and conducts diploma programmes in culinary arts and hotel management.

The industry strives to ensure high levels of satisfaction for temporary space to travellers in the form of hotels, resorts, clubs, restaurants, cruise lines, contract catering, retail outlets, fast food restaurants, suites and residences. Traditional roles are in front office, housekeeping, guest services and sales.

  • A unique approach in teaching and learning hotel management
  • Prepares highly adaptable students for the fast-changing trends in the hospitality industry
  • Provides high-quality teaching and learning
  • Teaching equipment with state-of-the-art technology
  • Highly experienced faculty with proven industrial, professional and academic track records
  • 60% practical training and 40% management know-how result in highly capable and employable graduates
  • Small classes for a better learning environment
Curriculum

YEAR 1

  • Introduction to Hospitality and Tourism
  • Front Office Management
  • Principles of Food Studies
  • Principles of Accounting
  • English for Hospitality and Tourism
  • Kitchen Organisation and Management
  • Housekeeping Management Operations
  • Hospitality Sales and Marketing
  • Food Hygiene and Sanitation
  • Introduction to Computers and Application
  • Introduction to Events Management
  • Hospitality Service Management
  • Business Communication Skills
  • Pengajian Malaysia or Bahasa Komunikasi 2
  • Introduction to Entrepreneurial Behaviour

YEAR 2

  • Supervision in the Hospitality Industry
  • Food & Beverage Management
  • Club and Resort Management
  • Physical Resources Maintenance
  • Hospitality Law
  • Purchasing and Storage Management
  • Food and Beverage Cost Control
  • Entrepreneurship
  • Hospitality Human Resources Management
  • Hotel Convention Sales
  • Comparative Religion
  • Community Services
  • Industrial Training (4 months)
Entry Requirements
  • SPMMinimum of 3 credits (with a pass in BM, English and History)
  • O-LevelMinimum of 3 credits (with a pass in BM, English and History)
  • UECMinimum of 3 Bs (with a pass in BM, English and History)
 
Intake Months

January, April, August

All fees are in RM (Ringgit Malaysia) currency unless stated otherwise.


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