FACULTY OF HOSPITALITY AND TOURISM
Bachelor of Science in Hospitality Management (Hons)
PROGRAM DESCRIPTION
Bachelor of Science in Hospitality Management (Hons)
The Bachelor of Science (Hons) in Hospitality Management program offers knowledge and competencies, to students, who have chosen a career in this service industry. Students may select either hotel or tourism specialization. The experiential learning, project-based approach and practical training will provide students with the necessary competencies to function effectively as leaders in the industry.
Program Aim
The Bachelor of Science in Hospitality management programme provides students with a thorough understanding of the hospitality operations and management. Students are trained in decision-making and critical thinking through coursework, in-groups and as individuals.
Career Opportunities
The graduates will continue their career development into middle and senior management positions in the following employment settings:
- Hotels, Resorts, Inns
- Food & Beverage services; Restaurants, Dining Rooms, Pubs, Institutional Food services
- Management Consulting Companies.
- The employment opportunities are varied.
- Supervisory/Management that require advanced planning and leadership skills.
- Independent entrepreneurs, there are many business opportunities in the Hospitality sector, which the graduate might pursue.
Sl.No. | Subject Name | Credits |
1 | Fundamentals of Management | 3 |
2 | Fundamentals of Marketing | 3 |
Elective (Choose any one module from the following) | ||
3 | Islamic Civilization and Asian Civilization | 3 |
4 | Introduction to Hospitality and Tourism Management | 3 |
5 | Hospitality Accounting | 3 |
6 | English I | 2 |
7 | Third Language I | 2 |
8 | Hotel and Resort Management | 3 |
9 | Food & Beverage Management | 4 |
Elective (Choose any one module from the following) | ||
10 | Ethnic Relation | 3 |
11 | Kitchen Operation | 4 |
12 | English II | 2 |
13 | Event Management | 4 |
14 | Hospitality Human Resources Management | 3 |
15 | Third Language II | 2 |
16 | Service Operation Management | 3 |
17 | Hospitality Service Marketing | 3 |
18 | Revenue Management | 3 |
ELECTIVE 1 | 3 | |
ELECTIVE 2 | 3 | |
19 | Hospitality Information System | 3 |
20 | Restaurant Business Operation | 4 |
21 | Purchasing and Cost Control | 3 |
| ELECTIVE 3 | 3 |
22 | Leadership Skills and Human Relation | 2 |
23 | Global Strategic Marketing | 3 |
24 | Hotel Financial Accounting | 3 |
25 | Hotel Operation | 3 |
26 | Community Service | 2 |
27 | Organizational Behavior | 3 |
28 | Restaurant Operation Analysis | 3 |
29 | ELECTIVE 4 | 3 |
30 | Research Methodology | 3 |
31 | Entrepreneurship | 3 |
32 | Hospitality Training & Development | 3 |
33 | Public Relation | 3 |
34 | Restaurant Layout and Design | 3 |
35 | ELECTIVE 5 | 3 |
36 | Industrial Training | 10 |
Intake :
- January
- May
- September
Duration : 36 Months.
University : Lincoln University College
Level : Bachelor
Bachelor in Tourism Management
PROGRAM DESCRIPTION
Bachelor in Tourism Management
The Bachelor in Tourism Management programme under the Faculty of Hospitality is designed to give students’ academic and technical skills in broad areas. It combines the precise training in international relations theory and practice with the analytical and quantitative tools of policy making. The programme teaches students a wide range of educational field, the tourism industry in strategic planning and management,event management, tourism marketing, culture and heritage tourism and in other fields including human resources and marketing. The programme is designed as a transformative program, which offers students the education, training, and first-hand experience essential for successful international careers. This enables the programme to meet its broader objectives to touch every aspect of global tourism industry. There are many organizations and industries that are direct contributors of the industry and hence in the long run create better job opportunities to those who would want to be a part of the industry.
Program Aim
The programme of Bachelor of Tourism Management will produce potential engineers who are:
• Knowledgeable and skillful in strategic tourism planning,policy formulation, and management of tourism enterprises in line with Tourism Strategic Plan
• Capable to design innovative plans and communicate technical advice to professionals within the aerospace industry
• Able to value responsibility of the tourism to look after the welfare of the public while making regular inspections and maintenance
• Eligible to demonstrate business expertise and entrepreneurship in order to engage in life-long learning for improved performance of tourism management.
• Able to initiate leadership skills and supervising the assembly of tourism.
Career Opportunities
The tourism industryis an industry that even though being comparatively new than the others but isgrowing and is also expected to do well in the coming years as well. The jobdescription of a tourism manager is varied and may include many different typesof work. Key areas of employment include visitor management, marketing and thedevelopment of tourism services, products and facilities.
Holiday representative.
- Tour manager.
- Tourism officer.
- Tourist information centre manager.
- Travel agency manager.
- Customer service manager.
- Event manager.
- Hotel manager.
- Marketing executive.
Sl.No. | Subject Name | Credits |
1 | Business English | 3 |
2 | Principles of Tourism Management | 3 |
3 | Introduction to Cost & Management Accounting | 3 |
4 | Introduction to Tourism Industry | 3 |
5 | Islamic Civilization and Asian Civilization(TITAS) / Malay Communication | 3 |
6 | Business Communication | 3 |
7 | Emerging Trends in Tourism | 3 |
8 | Fundamentals of Computer Applications | 3 |
9 | Human Resource Management | 3 |
10 | Ethnic Relations / Malaysian Studies | 3 |
11 | Tourism Information System | 3 |
12 | Geography of Tourism | 3 |
13 | Foreign Language I ( FRENCH ) | 3 |
14 | Business Environment of Tourism | 3 |
15 | Leadership Skills and Human Relations | 2 |
16 | Basic Tourism Business Statistics | 3 |
17 | Tourism Economics | 3 |
18 | Travel Documentation | 3 |
19 | Foreign Language –II(FRENCH) | 3 |
20 | Accounting for Hospitality & Tourism | 3 |
21 | Airfare and Ticketing | 3 |
22 | Tourism Marketing | 3 |
23 | Tour Guiding and Escorting Skills | 3 |
24 | Community Service | 2 |
25 | Travel Agency and Tour Operations | 3 |
26 | Tour Package Management | 3 |
27 | Tourism Philosophies, Principles and Practices | 3 |
28 | Hotel and Resort Management | 3 |
29 | Event Management | 3 |
30 | Strategic Management for travel & tourism | 3 |
31 | Responsible tourism & ethics | 3 |
32 | Research Methodology | 3 |
33 | International Tourism Governing & Apex Bodies | 3 |
34 | Alternative Tourism | 3 |
35 | Sustainable tourism development | 3 |
36 | Tourism Product & Business | 3 |
37 | Culture and Heritage Tourism Development | 3 |
38 | Entrepreneurship | 3 |
39 | Industrial Training | 8 |
Intake :
- January
- May
- September
Duration : 36 Months.
University : Lincoln College of Science, Management & Technology
Level : Bachelor
Diploma in Culinary Arts
PROGRAM DESCRIPTION
Diploma in Culinary Arts
The Diploma in Culinary Arts is a well-balanced programme designed to impart knowledge in the hospitality particularly in culinary area. This programme provides students with practical education in food production while developing professionalism and excellence required in different types of kitchens. Student can gain practical experience in the kitchen with other related discipline like business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. Student will learn to produce food quickly and in quantity while working with others. The programme combines the precise training in international relations theory and practice with the analytical and quantitative tools of policy making. This is designed as a trans formative program, which offers students the education, training, and first-hand experience essential for successful international careers.
Program Aim
The purpose of this program is to encourage students to make unceasing and diligent efforts to pursue holistic self-development to cultivate self-discipline and integrity, to nurture creativity into broad-minded future leaders with international outlook.
Aims of Diploma in Culinary Arts programme are:
To equip students with basic culinary and specialized skills in the area of food and Beverage management.
•To prepare students to be professional in their approach and attitude
•To develop transferable skills for entry level positions and career advancement in the Hospitality & food service sector
Career Opportunities
- Chef.
- Caterer.
- Restaurant cook.
- Executive chef.
- Food and beverage manager
Sl.No. | Subject Name | Credits |
1 | Hospitality English | 3 |
2 | Fundamentals of Culinary | 3 |
3 | Food Theory | 3 |
4 | Fundamentals Of Computers | 3 |
5 | Introduction To Pastry And Bakery | 3 |
6 | Food & Beverages Service Skills | 3 |
7 | Food Hygiene and Sanitation | 3 |
8 | Essential Cuisine Techniques | 2 |
9 | Creative Problem Solving | 2 |
10 | Patisserie and Bread Confections | 3 |
11 | Human Resource Management In Hotel and Catering | 3 |
12 | Larder Production | 3 |
13 | Garde Manger-I | 3 |
14 | Kitchen Management | 3 |
15 | Constitution and Community | 2 |
16 | Asian Cuisine | 4 |
17 | French Cuisine | 4 |
18 | Hospitality Marketing | 3 |
19 | French Language 1 | 3 |
20 | Co-Curriculum | 2 |
21 | Food Nutrition | 3 |
22 | Grade Manger-2 | 3 |
23 | Accounting for Hospitality | 3 |
24 | Entrepreneurship | 3 |
25 | Food and Beverage Cost Control | 3 |
26 | French Hotel 2 | 3 |
27 | Fundamental of Purchasing | 3 |
28 | Industrial Training | 8 |
Intake :
- January
- May
- September
Duration : 33 Months – 45 Months
University : Lincoln College Science, Management & Technology
Level : Diploma
Diploma in Hotel Management
PROGRAM DESCRIPTION
Diploma in Hotel Management
The program, Diploma in Hotel Management prepares the students for a rewarding career in the hotel industry. It comprises sound theory and craft based learning (practical classes) with professional internships within the industry. It aims at providing students with the appropriate operational skills for rooms division, reception services, food and beverage service management as well as food production and also focuses on the development of a professional attitude for a career in the hotel industry. After completion of the Hotel Management Diploma, students can either continue their studies to complete the bachelor degree or they can start their professional career at this stage.
Program Aim
The steady increase in commercial and tourism activities has made career in the hotel industry quite attractive. This programme helps in filling the skills gap and uplifts the standards of workers in the hotel industry as it focuses on training and development of skills. Students are also provided the necessary education that will prepare them for senior- level jobs in the hotel industry. The practical experience acquired by the students through this program promises a fulfilling and rewarding career in this exciting and fast-growing industry.
Career Opportunities
- Hotels- Food & Beverage (F&B) Service and Production, Housekeeping, Front Office, Marketing & Sales and Human Resource Department.
- Shipping and Cruise liners- Food & Beverage (F&B) Service and Production.
- Entrepreneurship ( Fast Food Restaurants, Dining Restaurants )
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Sl.No. |
Subject Name |
Credits |
|
|
1 |
Introduction to Hospitality Industry |
3 |
|
|
2 |
Housekeeping Management |
4 |
|
|
3 |
Hospitality English I |
3 |
|
|
Elective (Choose any one module from the following): |
|||
|
4 |
Fundamental of Computer Principles & Programming |
3 |
|
|
5 |
Front Office Management |
4 |
|
|
6 |
Food & Beverages Service Skills |
4 |
|
|
7 |
Food & Beverage Hygiene |
3 |
|
|
8 |
Event Management |
3 |
|
|
9 |
Creative Problem Solving |
2 |
|
|
10 |
Restaurant Operations |
4 |
|
|
11 |
Human Resource Management in Hotel & Catering |
3 |
|
|
12 |
Principles of Hotel & Catering Law |
3 |
|
|
13 |
Constitution and Community |
2 |
|
|
14 |
Kitchen Management |
3 |
|
|
15 |
Beverage Studies |
3 |
|
|
16 |
Hospitality English II |
3 |
|
|
17 |
Public Relation |
3 |
|
|
18 |
Co-Curriculum |
2 |
|
|
19 |
Marketing Hotel & Catering Service |
3 |
|
|
20 |
Hotel French I |
3 |
|
|
21 |
Science & Health of Culinary study |
3 |
|
|
22 |
Business Management |
3 |
|
|
23 |
Accounting for Hospitality |
3 |
|
|
24 |
Industrial Training |
4 |
|
|
25 |
Entrepreneurship |
3 |
|
|
26 |
Hotel Maintenance |
3 |
|
|
27 |
Hotel French II |
3 |
|
|
28 |
Food Production (Practical) |
4 |
|
Intake :
- January
- May
- September
Duration : 30 Months.
University : Lincoln College of Science, Management & Technology
Level : Diploma