Home Programmes Undergraduate Diploma HM110 - Diploma in Hotel Management
HM110 - Diploma in Hotel Management PDF Print E-mail

Programme Structure


This three-year programme, first offered in 1967, trains students in the area of hotel service operations. The main purpose of this programme is to educate students in hotel-related areas and to provide professionalism in hotel and other related industries.

Programme Objective



PEO1
Semiprofessionals in hospitality industry who analyze and apply the knowledge, understanding and laboratory experiences to provide quality   products and services to the government agencies and hospitality industries.

PEO2 Semiprofessionals in hospitality industry who lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities.

PEO3 Semiprofessionals in hospitality industry who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the hospitality industry.

PEO4
Semiprofessionals in hospitality industry who practice ethical and professional values in providing services to the recipients and provider of the hospitality industry.

Programme OutCome

At the end of this program students should be :

PO1    Able to acquire the knowledge in the operations of hotel industry.

PO2    Able to perform operational tasks in housekeeping, front office and food and beverage departments.

PO3    Able to identify and solve task related problems.

PO4    Able to use appropriate, professional written and oral communication skills.

PO5    Able to work effectively as a member of a team, serve clients and customers.

PO6    Able to demonstrate ethical behavior throughout the learning process.

PO7    Able to use technology to achieve operational efficiency and engage in life-long learning.

PO8    Able to act effectively as an individual and in a group with management entrepreneurial capabilities.

PO9    Able to apply leadership capability in work situation.

Course Synopsis


Bil.

Kod Kursus


Nama Kursus

Sinopsis Kursus

1

HTM120

INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY

This course introduces the students to the overall environment of the hospitality and tourism industry. The students will be equipped with the knowledge in operations, functions and roles of the industry.

2

HTC112

BASIC WESTERN AND PASTRY

This course provides the fundamental concepts, skills and techniques of basic cooking and baking. The students will be given the hand-on experience on how to prepare products and its derivatives

3

HTF110

FOOD HYGIENE

This course introduces the students to the factors that influence the hygiene and safety of food prepared and served to customers. The course content includes safe practices for foodhandling, personal hygiene, Malaysian Food Regulation and Food Act, HACCP, microbial agents, symptoms and transmission of food-borne diseases. The materials offered in this course will be able to help in preventing the foodborne illness outbreak from occurring. In addition to that, this course emphasizes on awareness of food safety issues in the foodservice environment

4

BEL120

CONSOLIDATING LANGUAGE SKILLS

This course is designed for students whose English language proficiency is at the basic or intermediate levels. It aims to raise their level of proficiency in the language to the intermediate level. This aim is achieved through the integration of the four  skills of reading, writing, speaking and listening, with appropriate consideration given to building an appropriate working knowledge of intermediate-level grammar.

5

CTU101

PRINSIP-PRINSIP ASAS ISLAM

Kursus ini mendedahkan kepada pelajar mengenai Prinsip Asas Islam. Fokus utama kepada Prinsip Asas Islam iaitu  akidah, syariat, ibadat dan akhlak dengan menekankan kepentingan kefahaman dan penghayatan akidah serta perlaksanaan syariat, ibadat dan akhlak dalam kehidupan seharian.

6

HTH135

FOOD AND BEVERAGE SERVICE 1

The course is designed towards the attainment of knowledge through hands-on practices in mock dining room operations. This comprehensive training program will provide the students with technical and interpersonal skills for all types of dining establishments.

7

HTH130

FOOD AND BEVERAGE MANAGEMENT 1

The course is designed towards the attainment of knowledge through hands-on practices in mock dining room operations. This comprehensive training program will provide the students with technical and interpersonal skills for all types of dining establishments.

8

HTC166

COMMERCIAL COOKERY I

Students will be introduced towards the attainment of knowledge through hands-on practice in food preparation to complement the Basic Table Service in the subject of Food and Beverage Service I. Production of menu reflecting influences of Western and Eastern. The production will also focus on different methods of cooking such as grilling, baking, roasting, stewing, braising and other methods of cooking. This course also designed in such way that it corresponds to the skill development for a more profound understanding of food and cooking. The practicality is on developing knowledge, food presentation skills and product development.

9

CTU151

PEMIKIRAN DAN TAMADUN ISLAM

Kursus ini menjelaskan konsep Tamadun Islam dan sumbangannya kepada peradaban dunia. Kursus ini juga membincangkan Islam di Alam Melayu, sistem kekeluargaan, kemasyarakatan dan kenegaraan Islam seterusnya cabaran yang dihadapi oleh dunia Islam hari ini.

10

MGT162

FUNDAMENTALS OF MANAGEMENT

This course introduces the various functions of management such as planning, organizing, leading and controlling. The subject will expose students about management in rapidly changing world, in the context of a free world market economy along with the adaptation of information

11

BEL260

PREPARATORY COURSE FOR MUET

 

This course equips students with the skills and strategies to perform effectively in the Malaysian University English Test.  It covers major aspects of Reading, Writing, Speaking and Listening.

12

 

HTH230

FOOD AND BEVERAGE MANAGEMENT II

This course introduces the students to the fundamental concepts of opening, managing and operating a restaurant. It demonstrates the interrelationships of all the elements needed in operating a successful restaurant.

13

 

HTH235

FOOD AND BEVERAGE SERVICE II

The course is designed towards the attainment of knowledge through hands-on practices in mock dining room operations. This comprehensive training program will provide the students with advanced knowledge in technical and interpersonal skills for all types of dining establishments.

14

ACC106

Introduction to Financial Accounting and Reporting

This course is designed to provide a fundamental understanding of the basic accounting concepts, principles and techniques of double entry system and procedures in preparing final accounts of a sole trader for merchandising and service enterprise. This course aims to provide students with the basic accounting knowledge of the total recording process as well as maintenance of full set of accounts that a business organization should keep.

15

HTC206

COMMERCIAL COOKERY II

Students will be introduced towards the attainment of knowledge through hands-on practice in food preparation to complement the Advance Table Service in the subject of Food and Beverage Service II. This course also designed in such way that it corresponds to the skill development for a more profound understanding of food and advanced cooking.

16

CTU265

PENGURUSAN PEMAKANAN DAN PELANCONGAN ISLAM

Kursus ini membincangkan tentang pelancongan dalam Islam, prinsip dan etika pengurusan serta pemuliharaan alam sekitar dalam industri pelancongan. Kursus ini juga menjelaskan konsep pemakanan, kebersihan dan nilai estetika yang boleh diaplikasi dalam industri pelancongan.

17

BEL311

ENGLISH FOR ACADEMIC PURPOSES

This course is aimed at preparing students to meet the demands of their respective disciplines.  This is achieved by training students to employ the language skills and strategies necessary to carry out their academic tasks.

18

ECO120

PRINCIPLES OF ECONOMICS

The course generally introduces the basic concepts of microeconomics and macroeconomics. It includes theory of demand and supply, market equilibrium, cost of production, national income, business cycles, unemployment, inflation and international trade.

19

HTH222

HOUSEKEEPING

The course is designed towards developing technical skills needed to manage housekeeping operations particularly in rooms, public areas, linen and laundry.

20

HTH225

FRONT OFFICE MANAGEMENT

The course is designed for a systematic approach to all front office procedures and processes. It also enables the student to incorporate the application and the usage of computer in the department’s daily routine

21

HTH250

FOOD AND BEVERAGE COST CONTROL

The course outlines the essential principles and procedures of effective food and beverage control which emphasizes on calculation of food costs, standards and planning.

22

HTH285

HOTEL ACCOUNTING

This course introduces the students to every aspects of accounting in a hotel, the management of financial data and analysis for the hotel operation that results in the production of basic account keeping.

23

HTH260

SUPERVISION IN HOSPITALITY INDUSTRY

The syllabus focuses directly on the first-line hospitality supervisor and applying the wisdom of management theory and experience to the hard realities of the hospitality industry terms. Principles of good people management are provided in terms of how they apply on the job.

24

HTH363

HOSPITALITY CUSTOMER SERVICE

This course introduces the skill and knowledge in customer service within the hotel industry. It includes the concepts of customer services, listening techniques, verbal and nonverbal communication, use of technology and challenges towards customer services in the future.

25

HTH365

HOTEL EVENT MANAGEMENT

 

This subject introduces the importance of management and promotion of events and how it should be professionally managed to ensure the success of events.

26

HTH366

HOSPITALITY SALES AND MARKETING

 

This course provides the understanding of both consumer and organizational markets and the techniques of selling. It also emphasizes on the elements of marketing in a hotel environment.  Hotel industry examples will be used to overview the fundamental areas of marketing, advertising, sales, promotion, pricing and distribution channels.

27

ENT300

FUNDAMENTALS OF ENTREPRENEURSHIP

This course provides an overview of the requirements for launching an entrepreneurial career and starting up an entrepreneurial venture. After an appreciation of the concept of entrepreneurship, students will be exposed to the critical role of opportunity recognition and evaluation. The course also shed light on the entrepreneur as the main success factor in the new venture formation and development.  The central focus of the course is to prepare the students with the essence of entrepreneurship and business planning skills that is essential for the success of new ventures

28

LAW277

INTRODUCTION TO HOSPITALITY AND TRAVEL LAW

The course will focus on the understanding of the Malaysian legal system, the division of powers between the federal, state and local authorities in the management of tourism in Malaysia, tourism related laws and policies and laws governing the hospitality, tourism and food service providers and holidaymakers in Malaysia.

 

 

29

HTH302

Industrial Training

The course is designed to equip the students with real hands-on working experience that will educate and train them in the development of knowledge and skill parallel with the needs and trends of the industry



Career Opportunities

Graduate will have the opportunity to hold positions at various levels in hotels and in other related industries.

 

RELATED LINK