DIPLOMA IN HOTEL MANAGEMENT

This course covers the basic principles in accounting and the main structure of account statements. Besides, the course also discusses some important account transactions in detail. Expose the students to have the knowledge of preparing full set of accounts.

This subject is mainly educating and develops students’ skills in professional cook trade, in which they apply the procedures and techniques starting with preparing recipes until closing of food production.

This course will provide students with the basic skills required for entry level work in a bakery and pastry shop of a restaurant or hotels. These skills include application of the ingredient and formula conversions, cost calculation for dessert making, working in safe and sanitary manner, reading and accurately follows a recipe; proper mixing, make up and baking of yeast raised breads, laminated doughs, cookies, cakes, pies and tarts, cake icing, basic decorating techniques using a pastry bag, variation of dessert making. The use of sauces, garnishes and plate presentation will be emphasized. Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected items. Besides that, embracing the 4C’s – “super skills” for the 21^st century.

In addition, the students will be exposed with real event situation and be more creative in presenting and plating their products, and learn on communicating well with guests, service staffs and subordinates.

This subject is mainly educating and develops students’ skills in professional cook trade, in which they apply the procedures and techniques starting with preparing recipes until closing of food production.

Besides that, trains the students to be efficient in managerial skills which covers vary of elements which includes developing menu and recipe, purchasing, receiving and issuing raw materials, managing kitchen subordinated and getting familiar with all the use of equipment. Also competent in carrying cooking and preparation skills by using proper procedures and techniques. In addition, the students will be exposed with real event situation and be more creative in presenting and plating their products, and learn on communicating well with guests, service staffs and subordinates. Furthermore, students are exposed to the critical thinking in problem solving. Students will be gaining an experience as a Chef of the Day (COD) on a weekly rotation. This will enhance their writing skills by preparing chef report.

Facility Management offers student a comprehensive treatment of what facility management means to hospitality industry especially for hotel operation. By having this subject student are able to understand health and safety legislation for hotel operation, analyze risk management strategy, apply the best practice procedures in business continuity and apply the waste water management in workplace facility. All this aspect is very important in hotel operation in order to make sure the hotel area in safe and secure from any hazard and to minimize any accident from occurred.

This subject is mainly educating and develops students’ skills in professional cook trade, in which they apply the procedures and techniques starting with preparing recipes until closing of food production.

Besides that, educating the characteristic of ingredient usage in cooking. Their handling, storage and cooking principles and method that can be used to produce any product. Also, trains the students to be efficient in managerial skills which covers vary of elements which includes developing menu and recipe, purchasing, receiving and issuing raw materials, managing kitchen subordinates and getting familiar with all the use of equipment. Also competent in carrying cooking and preparation skills by using proper procedures and techniques.

In addition, the students will be exposed with real event situation and be more creative in presenting and plating their products, and learn on communicating well with guests, service staffs and subordinates.

This course covers all the knowledge and skills about meaning the hotel including the hotel accommodation from room division until housekeeping department. Manage different departments within their operation from the front office to finance, from marketing to housekeeping. In this course consists about safety and security in the room division, how to clean a room by using the different technique of cleaning, how to keep the equipment in a good condition, and how to give good services to guests. 

The course is aim to provide students with the knowledge and understanding about the important of housekeeping and know what the role of housekeeping in hospitality operations. Then student can learn how to planning and organizing the housekeeping department. At the same time, student will learn to manage the training, scheduling, motivating and discipline. These subjects teach the student to manage the inventories, controlling expenses, safety, security, and hygiene, managing an on-premises laundry. The last topic student can learn about types of cleaning and learn how to interior design. This module covers eleven chapters for six months learning course.

The purpose of this course is to expose students with the knowledge and understanding about customers and customer loyalty. The sections focus on different aspects of customer service: The Profession, Skills for Success, and building and Maintaining Relationships. Besides that, this subject also encounters interviews of real-world situations in order to challenge you’re thinking on the issues presented.

This course is mainly to provide students with the knowledge and understanding about hospitality industry such as tourism, lodging, restaurant management, managed services, recreation, attractions, clubs and gaming entertainment and meeting, conventions, exposition and special events. Discuss current trends and many facets of service and why it has become such as important part of the hospitality industry. The students will be applying professional skills and knowledge in wide area in hospitality industries.

This course provides students with the knowledge and understanding about front office department in the hotel. The front office includes different units such as introductions of front office, front office procedures, and front office operation, manage hotel reservation, arrival chronology, check-in and check-out procedures and technology system management. This module covers eight chapters.

This subject is mainly covers the knowledge and skills necessary for the students. It also provides a framework on which to build further studies and to relate further acquired knowledge and experience. An overview of this chapter provides an identification of the types of operation, sectors, the reasons for eating out, service methods and service staff roles. Other topics outline the attributes, skills and knowledge needed by service personnel, provide a base of underpinning knowledge about service areas and equipment. It also covers on menu and its components, beverages and the very important part is on basic skills for both interpersonal and technical. Finally, consideration is given to a number of supervisory aspects.

This course is to provide students with the knowledge and understanding about the real life emergency in safety scope manage in quality food preparation, apply professional skills and competence report relating to safety and hygiene operation and also analyzing the important of safety and hygiene in hotel environment. Moreover, provide a framework around which all sectors of industry can build a food hygiene system, a practical, comprehensive breakdown of safe food handling practices and application of food safety policies.