B.Sc. (Hons) Hotel & Restaurant Management

Course Overview

The course prepares students for a variety of mid-management positions in lodging operations, food service operations and tourism services. Graduates will have to acquired practical skills and gain insights into management that can be applied to the hospitality industry. The programme also focuses on the technical aspects of hospitality management and offers the opportunity for internship.

Curriculum

Key Subjects

• Introduction to Hotel & Food Service Industry
• Housekeeping Operations & Management
• Food Sanitation
• Food & Beverage Management
• Hospitality Service Marketing
• Organisational Behaviour
• Hospitality Law
• History & Culture of Food
• Operational Analysis for Room Division
• Entrepreneurship
• Foreign Languages – French & Mandarin
• Catering Services Management
• Hotel & Restaurant Franchising
• Supervision in Hospitality
• Microeconomics
• Service Operation Management
• Management Accounting
• Club Management
• Design & Layout of Food Service Facility
• Research Methodology
• Quantity Food Management
• Hospitality Crisis Management
• Leadership & Team Dynamic
• Human Resource Management
• Intermediate Academic Reading & Writing
• Personal Development
• Management Information System
• Advanced Academic Reading & Writing
• Consumer Behaviour in Tourism
• Industrial Training

Entry Requirements

• SPM with 3 credits including English.
  
• Unified Examination Certificate (UEC) with at least Grade B in 3 subjects including any science subject.
  
• Other equivalent qualifications recognized by Government of Malaysia

Career Prospects

The growth in tourism has created a demand for talented hospitality professionals worldwide. With this qualification, hospitality professionals can easily find work in any country. Hospitality graduates are highly sought after outside of the industry because of the service-oriented training they have received.