Business Communication & Technology is acknowledges the importance of information technology together with the development of interpersonal and managerial communications within the hospitality and tourism industry. It provides foundation knowledge of communication theories and concepts, whilst providing and developing higher order skills for improved communication and presentation skills.
Importance of Accounting and accounting information, ethical standard for professional accountants, conceptual framework, double–entry system, analyzing and recording business transactions, flow of accounting data, trial balance, adjusting process, closing the books and completing the accounting cycle, preparation of the financial statements, accounting for merchandising and service organizations, voucher system, fraud, internal controls and Cash.
Purpose and major characteristics of Managerial Accounting, the reporting of manufacturing activities, cost concepts, cost accounting systems, cost-volume-profit analysis, tools for management using in short-term and long-term decision makings, preparation of master budget and Financial Statements analysis.
Theories, concepts and functions of the management process, the organization of business operations, management responsibilities, and different environments.
The meanings, assumptions, concepts, roles and functions of marketing, the marketing structure, along with the processes of segmentation, selecting target markets, analyzing consumer behaviors, conducting marketing research, and preparing the marketing mix are covered in this course.
The legal system governing business transactions. The legal environment in which businesses operate, relating to general partnerships, limited partnerships, limited liability companies, small closely-held corporations, and large publicly-traded corporations. Topics covered include contracts, sale of goods, insurance, international law, consumer protection legislation, warranties, product liability, and other consumer law subjects.
This course provides an introduction to the basic tools of economics and provides a rigorous framework for understanding how individuals, firms, markets, and governments allocate scarce resources. Students will learn microeconomic concepts relevant to management including; pricing decisions, risk aversion and risk sharing, moral hazard, and adverse selection. The focus of the course is on the application of economic tools rather than a purely theoretical understanding.
This course aims to develop knowledge and awareness of the nature, size, scope and sectors of the dynamic international tourism and hospitality industry. Students will explore different enterprises including chains, franchising, ownership, management and staffing structures. Specific focus will be given to discussing related issues currently impacting on the worldwide industry in which these enterprises operate.
Initiation and discovery of the principles and practices of food and beverage operations. Explore every facet of operations from concept development to menu design, financing, staffing, training, purchasing and customer relations. This is practical and theory course. Students will have chance to practice skills
required in order to work in the restaurant. This is the basic course required in the Restaurant practices.
The intermediate level of food and beverage operations. Explore every facet of food and beverage management from menu engineering, marketing, menu analysis, banqueting and catering, and project management. This is the practical and theory course. Students are required to pass IHM211 in order to join this course. Students will have more challenges in this course before they move to internship in the following semester.
This course has for main focus the theoretical study of food and beverage operations and services, responsible service of alcohol (RSA), and essential information on a wide range of food and beverage products. Practical laboratory in food and beverage operation is included. This is the practical and theory class. Students will have chance to learn how to prepare variety of coffee, mocktails as well as creating their own signature mocktails.
This course involves the preparation, practical manipulation and service of a range of non-alcoholic and alcoholic beverages commonly found in bars, restaurants and other F&B outlets. This course includes an introduction to the management principles of a professional bar operation, providing and familiarizing students with the knowledge, mechanisms and interpersonal skills required to run an effective bar / beverage program. This is practical and theory
course. Students will be able to prepare variety of cocktails as well as creating their own signature cocktails.
The study of theoretical and practical skills of culinary arts. Focus on food settings, ingredients, kitchen equipment, food safety, and terminology. To integrate ‘back of house’ operations (preparation and production of food) with ‘front of house’ (service of food and beverage) within a simulated commercial food and beverage operation. This unit also aims to provide students with a broad operational understanding of a food and beverage outlet, whilst providing the opportunity to develop and relate theories, concepts and skills in a practical environment. The overall aim of the unit is to provide students with the basic skills, knowledge and attitude for the effective operation of a food production and service department. This is practical and theory course.
The intermediate level of kitchen planning and management. Focus on food costing, procurement management, and quality assurance. To enable students to develop knowledge, skills and attitude required to understand the importance of cost control in the planning for profit. This course also provides a foundation for food and beverage management, introducing the students to key concepts of costs controls, key terms and working definitions. This is practical and theory course.
Front Office is playing the most important part of the hotel experience for a guest. An achievement of the hotel must be ensure the guest’s satisfaction. Front Office Operations course is to examine the differences functional area in the department and to analyze the responsibilities of a number of different job
description. This course provides different function in Room Division comprise of front office, reservation, concierge and communication.
Front Office Management is the practical in terms of management skill level in front office operation. The Front Office Management is to enable students to develop practical management skills together with theoretical knowledge to operate accommodation services successfully. The overall aim for this course is to ensure that the student has a sound knowledge of the financial responsibilities of running a room division.
The effective management of hotel is mainly the housekeeping. The housekeeping is not only learning how to be skill oriented but also learning how to plan, organize, staff, direct and control housekeeping operations. It including the knowledge of clean premises, equipment, store, laundry, preparing guest room and public area. This course provides overview of the organizational structure of the housekeeping department and to prepare students to the hotel industry.
Select 5 subjects from the following + 5 Foreign Language courses
The principles and process of strategic management, strategic planning tools, the function, control and evaluation of strategic management in profit and non-for-profit organizations as well as case study analysis.
Successful hotel and resort development depends on upon understanding a wide range of inter-related factors and processes. This unit examines these complexities: the feasibility process that will define the initial opportunity for hotel and resort development, the planning process in relation to development, finance and the key role of stakeholders, together with an understanding of managing the architecture, design and construction process for hospitality projects. These factors are aligned with the key elements of contemporary facilities and operational practices introduced in the unit IHM201, International Hospitality Principles.
The effective management of tourism and hospitality facilities is a key element in the successful provision of service quality, but with the growing awareness of environmental issues and challenges creating additional operational costs, the international tourism/hospitality manager needs to have a fundamental understanding of these issues and their impact.
The types of leadership and recognition of the problems faced by leaders in various working situations, understanding the role of the first-line supervisor and his subordinate
exploration of theories of worker motivation and their application, nature and character of influential leaders.
Foundation of business finance; goals and function of finance with the tools and techniques of financial analysis for decision making and control; management of assets; financial and dividend policy and financial problem solving.