FRONT OFFICE OPERATION AND MANAGEMENT exposes students to the knowledge of front office structure, requirements, role of front office operation and the understanding of multi-property management as well as all key areas of operation in ensuring the success of front office service. In this course students
build knowledge and competencies of front office operations. It also emphasizes the backbone of multi-property management, enables more efficient delivery of guest services, revenue optimization and streamlined operations. This course also
underlines the importance of front desk, excellent personal development and customer service. Students are also exposed to the implementation of sustainable practices to reduce environmental impact.

HOUSEKEEPING OPERATION AND MANAGEMENT introduces all aspects of hotel housekeeping operation including housekeeping department structure,
inventory and equipment management, fabric and linen handling,housekeeping supplies, laundry, room management and cleaning. This course also focuses on the overall housekeeping operation and operating procedures. Students are also exposed to the implementation of sustainable practices to reduce environmental impact.

Hospitality Law covers the basic concepts and applications of the key principles of law applicable to hospitality and related industries. Students will be exposed to Malaysian Legal System, Law of Contract, Agency Law, Negligence, Law of Innkeepers Duties, Law of Food service Industries, Travel Agent and Tour Operators, and Employment Law.

Food and Beverages Cost Control contains various elements of costs associated with food and beverage industry. Students are taught to calculate the cost of food and beverage. They are also introduced to the concept of menu pricing, break-even and budgeting. This course also emphasized production control system associated with cost control techniques.

HOUSEKEEPING OPERATION MANAGEMENT introduces all aspects of hotel housekeeping operation including housekeeping department structure, inventory and equipment management, fabric and linen handling, housekeeping supplies, laundry, room management and cleaning. This course also focuses on overall housekeeping operation and operating procedures.

Synopsis

Professionalism and customer service expose students to skills required for establishing a specific career path offered through personal and professional development. This course leads student to practise excellent hospitality and customer service attitude which are integral for success in tourism and hospitality industry. By providing a platform for students to keep abreast of the current practices, passion for tourism and hospitality professionalism can be inculcated. Students will demonstrate positive and warm hospitable attitude and values in delivering high quality service.

COURSE LEARNING OUTCOMES:

 

Upon completion of this course, students will be able to:-

  1. Apply professionalism, excellent hospitality and customer service in tourism and hospitality profession (C3, PLO1)

  2. Display positive and warm hospitable attitude and values orientation while interacting with customers or guests in handling enquiries, complaints and feedback. (P2, PLO2)

  3.  Demonstrate competencies in the performance of ethical habits and conduct among tourism and hospitality professionals to deliver high quality service.

    (A3, PLO2)

  4.  Practice effective teamwork and time management competencies required for effective management within the diverse tourism and hospitality industry.

    (A2, PLO3)