Kuala Lumpur Metropolitan University College - KLMUC


		Thursday : 20th June 2013
		Real World Practice

Kuala Lumpur Metropolitan University College - KLMUC

	Programmes

Faculty of IT & Engineering

Faculty of Art & Design

Faculty of Business & Management

Faculty of Hospitality & Tourism

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Diploma In Hotel Management

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Diploma In Tourism Management

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Diploma in Pastry Arts

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Diploma In Culinary Arts

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Diploma in Event Management

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B.Sc. (Hons.) In Hotel & Restaurant Management

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B.Sc. (Hons.) In Hotel & Convention Management

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Bachelor In Tourism Management

Faculty of Health Sciences

Faculty of Languages & Communication

Faculty of Built Environment

		B.Sc.(Hons.) in Hotel & Restaurant Management KPT/JPS (R/811/6/0097) 10/17


	Programme Description


	The Bachelor of Science (Hons) in Hotel & Retaurant Management prepare 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.

	Programme Aims

	•	To provide quality graduates for various managerial positions in the hotel & restaurant business
	•	To train students in achieving their full potential and make a positive impact on the hospitality industry
	•	To conduct research and development that will benefit students and their future employers

	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.

DURATION: 3 years

Key Subjects

•	Introduction to Hotel & Food Service Industry
•	Housekeeping Operations & Management
•	Food Safety & Sanitation
•	Food & Beverage Management
•	Hospitality Service Marketing
•	Organisational Development
•	Consumer Behaviour in Tourism
•	Hospitality Law
•	Hospitality Information System
•	Leadership in Management
•	Human Capital Management
•	History & Culture of Food

•	Operational Analysis for Room Division
•	Business Communication I & II
•	Reading, Vocabulary & Grammar
•	Intermediate Academic Reading & Writing
•	Islamic & Moral Studies
•	Entrepreneurship Study
•	Malaysian Studies
•	Foreign Languages - French & Mandarin
•	Catering Services Management
•	Hotel & Restaurant Franchising
•	Supervision in Hospitality
•	Microeconomics
•	Service Operation Management

•	Hospitality Management Accounting
•	Quality Food Production
•	Club Management
•	Cost Control & Analysis
•	Design & Layout of Food Service Facility
•	Information Services Within Organisations
•	Executives’ Professional Development
•	Research Methodology
•	Quantity Food Management
•	Hospitality Crisis Management
•	Industrial Training

MINIMUM ENTRY REQUIREMENTS

•	STPM (2 principal passes) or A-Level (pass in two subjects) or related Diploma or other equivalent qualifications recognised by Government of Malaysia

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