Bachelor of Hospitality Management (Hons)

In light of the evolution of hospitality and tourism industry, the sector must make sure that human capital—particularly skilled and experienced personnel—can satisfy industrial demands. Humanity will enter a new era of a post-crisis world as a result of the severe global effects of COVID-19, which will demand industry participants to modify their strategies for the new travel. This will make it possible to generate new ideas that will help society by emphasising psychological welfare and providing emotional vacations. Travelling and eating out are the first two things individuals want to spend money on after the lockdown is over. Domestic travel will become more confident, but travellers will still exercise prudence.

The university's purpose-built, industry-standard facilities will be experienced by students. Students will be able to improve their hospitality abilities through simulation labs such as the training restaurant, culinary suites, beverage lab, housekeeping suites, and front office labs.

Any of these:

• A pass in Sijil Tinggi Persekolahan Malaysia (STPM) with a minimum of Grade C (GP 2.00) in any two (2) subjects, or its equivalent;
• A pass in Sijil Tinggi Agama Malaysia (STAM) with a minimum grade of Jayyid or its equivalent;
• Matriculation/Foundation with a minimum CGPA of 2.00 or its equivalent;
• A Diploma (Level 4, MQF) with a minimum CGPA of 2.00 or its equivalent.

English Proficiency Requirements (International Students)

• Minimum score of 5.0 in IELTS
• MUET with Band 3 or its equivalent.

Year 1

Semester 1

• Introduction to Hospitality Industry
• Food Hygiene and Sanitation

Semester 2

• Principles of Management
• Principles of Accounting
• Basic Cookery
• Food and Beverage Operations

Semester 3

• Principles of Marketing
• Front Office Operations
• Human Resource Management
• Housekeeping Operations

Year 2

Semester 1

• Beverage Management
• Principles of Finance
• International Hospitality Management

Semester 2

• Accommodation Management
• Food and Beverage Cost Control
• Hospitality Operations Management
• Legal Aspects in Hospitality
• Hospitality Revenue Management

Semester 3

• Elective 1
• Elective 2
• Elective 3
• Specialisation 1
• Specialisation 2

Year 3

Semester 1

• Managing Quality
• Mandarin Language
• Research Methodology

Semester 2

• Specialisation 3
• Specialisation 4
• Project
• French Language

Semester 3

• Industrial Training

Specialisations

Tourism Management

• Tourism Transport & Travel Management
• Tour Operation Management
• Destination Marketing
• Culture & Heritage Tourism

Events Management

• Business Events Management
• Event Planning
• Destination Marketing
• Event Risk and Hazards Management

Integrated Resort Management

• Business Events Management
• Leadership Management in Hospitality
• Direct Marketing in Integrated Resort
• Integrated Resort Technology