This two and a half year programme in the Faculty of Hotel and Tourism Management was first introduced in 1975 to meet the growing requirements of foodservice industry in Malaysia. The programme was designed to provide students with comprehensive, up-to-date knowledge and hands-on experience at operational levels. Since then, this programme has developed an excellent reputation within the foodservice industry in the country for the quality of the graduates.
The programme concentrates on broad coverage of foodservice industry at operational departments that includes hospital, food and beverage, housekeeping, event management, sales and marketing and fast food restaurant chain. Further, the programme prepares students with a wide array of professional careers in hotels and resorts, hospital, private clubs, restaurants, conference centres, fast food chains and catering businesses.
The curriculum offers a balance between knowledge and practical application to ensure that students are well equipped with knowledge and hands-on experience, hence able to obtain immediate employment in the hospitality industry upon graduation. In addition, the industrial training programme will provide students with valuable experience, which will assist them in their career planning as well as full time job opportunities.
Through its strong curriculum design that involves participation from the industry and various stakeholders, students will have an exciting career opportunity at management, supervisory and administrative positions in the hotel industry.
The Diploma in Foodservice Management programme is currently being offered at UiTM Penang and UiTM Terengganu campuses.
Graduates are expected to fulfil the following objectives after 2 and half years of graduation:
- Semi professionals in foodservice industry who analyze and apply the knowledge, understanding, practical and laboratory experiences to provide quality products and services to the government agencies and science-related industries
- Semi professionals in foodservice industry that lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities.
- Semi professionals in foodservice industry who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in service related industry.
- Semi professionals in foodservice industry who practice ethical and professional values in providing services to the recipients and provider of service related industry.