Programme Description
Hospitality & Tourism industry is the third-largest component of the service industry in Malaysia. In 2021, this industry has contributed 6% of Malaysia’s GDP and 23% of national employment, which is about 3.5 million jobs.
Programme Highlights
- Mode: Full Time
- Duration: 36 months
- Credit Hours: 90
- Scholarships Available
- Intake: Jan/Feb, May/June, Sept/Oct
- Course in Petaling Jaya
Subject Offered*
YEAR 1
- Professional Communication
- Food and Beverage Service (P)
- Academic English 1
- Pengajian Malaysia 2/ Bahasa Melayu Komunikasi 1
- Co-curriculum
- Introduction to Hotel and Tourism
- Theory of Food
- Academic English 2
- Basic Entrepreneurship
- Bahasa Kebangsaan A
- French Language
- Fundamental of Food Preparation (P)
YEAR 2
- Front Office Operations
- Front Office Accounting System
- Customer Service Excellence
- Academic English 3
- Basic Hotel Cookery
- Food and Beverage Cost Control
- Food Safety and Sanitation
- Hotel Maintenance
- Economics for Hospitality Industry
- Hotel Safety and Security
- Hotel Operations
YEAR 3
- Understanding Hotel Regulations
- Housekeeping Operations (P)
- Hotel and Restaurant Sales and Promotions
- Small Hotel Performance Analysis
- Food and Beverage Management (P)
- Supervision in Hotel and Restaurant
- Industrial Trainings
Entry Requirements
i) A pass in SPM with a minimum of three (3) credits in any subject, or its equivalent; OR
ii) A pass in Sijil Tinggi Persekolahan Malaysia (STPM) with a minimum of Grade C (GP 2.00) in any subject, or its equivalent; OR
iii) A pass in Sijil Tinggi Agama Malaysia (STAM) with a minimum grade of Maqbul in any subject, or its equivalent; OR
iv) A pass in SKM Level 3 in a related field (HEP required for implement screening and bridging programs which is appropriate to the program area); OR
v) A Certificate (Level 3, MQF) in a related field or its equivalent.
For International Students
A minimum score of 4.0 in the International English Language Testing System (IELTS) / Malaysian University English Test (MUET) with Band 2 OR its equivalent.
