Sunway School of Hospitality, Tourism and Leisure Management
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Sunway School of Hospitality, Tourism and Leisure Management The service industry is one of the world’s largest and fastest creators of employment. This sector relies heavily on human resources for its success. It, therefore, depends inextricably on the quality of education and training of the people who deliver its services. The Hospitality, Tourism and Events Management programmes at Sunway University offer a wide range of management and specialist subjects to equip students with the expertise they need to manage a successful international hospitality, tourism and leisure business. This unique combination of functional, academic content and industry-based approach allows our students to meet the needs of the largely diverse service industry. Sunway University is an elite Tier 5 member in the 2009 MQA Rating System for Malaysian Higher Education Institutions (SETARA’09) that measures quality of teaching and learning at the undergraduate level in universities and university colleges in Malaysia. It is another way of recognising our excellent academics and graduates.
Why Study at Sunway School of Hospitality, Tourism and Leisure Management? t -FBSOGSPN5SBEJUJPOTPG&YDFMMFODF Our partner – Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute. With over 100 years of teaching experience, they are committed to providing a solid foundation in Gastronomy, Hospitality and Management. Our students graduate with credentials that will set them apart from the competition in the demanding world. t &YQFSJFOUJBMCBTFE&EVDBUJPO We provide an integrated broad-based “learning by doing” experience with a career-focused curriculum to enable our students to gain real-world experience. Our programmes equip our students with top-notch technical expertise and solid business knowledge. As such, our students are trained to think critically, communicate effectively and manage professionally. t &YDFMMFOU-FBSOJOH3FTPVSDFT Sunway School of Hospitality, Tourism and Leisure Management has state-of-the-art learning resources and support facilities for students to train in, with four fully equipped culinary labs for cuisine and pastry, training restaurant, mock-up front office and housekeeping suite, Delicatessen and a Travel Bureau. Students are also introduced to E-learning as part of their learning environment to enhance communication and information sharing. t *OEVTUSZ-JOLT We require all our students to undergo hands-on experiential learning in hospitality and tourism related industries: Internships. The Internship provides students with the opportunity to put their learning into practice. Students will be able to develop their technical skills in a work environment and to learn skills of a supervisory and managerial level. It also prepares them for future subjects and enhances their employability. Listed below is a brief list of countries where our students have gained valuable hands-on learning experience: r &WFOUTNBOBHFNFOUDPNQBOJFTJO.BMBZTJB *OEPOFTJBBOE4PVUI,PSFB r *OUFSOBUJPOBM $IBJO )PUFMT JO .BMBZTJB "VTUSBMJB #SVOFJ $BNCPEJB )POH ,POH *OEJB *OEPOFTJB ,VXBJU .BMEJWFT .BVSJUJVT 2BUBS 4JOHBQPSF 4SJ -BOLB 4PVUI ,PSFB 4VMUBOBUF PG Oman, Thailand, United States of America and Vietnam. r *OUFSOBUJPOBMDIBJOSFTUBVSBOUTBOEGBTUGPPEPVUMFUTJO.BMBZTJB r "JSMJOFT .JOJTUSZPG$VMUVSF "SUT5PVSJTN /BUJPOBM5PVSJTN#PBSET 5PVS0QFSBUPST Travel Agencies and Theme Parks. ,15+14 ,"" ,15+14 ,3" ,15+14 ,3" ,15+14 ,"" ,15+14 ,"" +15#11 6 /
Worldwide Connections: University Partners 4VDDFTTJTBDVMNJOBUJPOPGUFBNXPSLBOETUSPOHQBSUOFSTIJQT 8FIBWFMPOHCFFOJOBMMJBODFXJUITPNFPGUIFNPTUBDDPNQMJTIFE JOTUJUVUJPOTPGIJHIFSMFBSOJOHUPFOTVSFUIBUPVSTUVEFOUTHFUUIF CFTUJOFEVDBUJPO Le Cordon Bleu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
Lancaster University 4VOXBZ 6OJWFSTJUZ JT JO QBSUOFSTIJQ XJUI -BODBTUFS 6OJWFSTJUZ 6, B XPSMEDMBTT institution of higher learning which has consistently maintained its high rankings over the years in numerous reputable league tables. ( 3/ 0 &TUBCMJTIFECZ3PZBM$IBSUFSJO -BODBTUFS6OJWFSTJUZFOKPZTBXPSMEDMBTTSFQVUBUJPO 6$ as a centre for excellence in teaching, scholarship and research. The institution is DVSSFOUMZSBOLFEBTBUPQ6,VOJWFSTJUZJOUIF5JNFT(PPE6OJWFSTJUZ(VJEF UI JOUIF*OEFQFOEFOUT$PNQMFUF6OJWFSTJUZ(VJEF UIJOUIF(VBSEJBO6OJWFSTJUZ Guide 2011 and Top 200 in the Times Higher Education World University Rankings 2010 – 2011. -BODBTUFS6OJWFSTJUZJTBMTPBNFNCFSPGUIFQSFTUJHJPVT/(SPVQXIJDIDPOTJTUTPG eight of the most research intensive universities in northern England. The institution continues to sustain its reputation for teaching and research excellence both nationally and internationally by bringing universities, businesses and communities together. An ( 3/ example of this is the InfoLab21 at Lancaster University, which is an award-winning 0 6$ international centre of excellence for research in information and communication technologies and has a successful history of working with Microsoft, BT Labs, Orange, $JTDP /PLJB BOE 'PSE "EEJUJPOBMMZ UIF -BODBTUFS 6OJWFSTJUZ .BOBHFNFOU 4DIPPM (LUMS) is a triple-accredited, world-ranked management school, consistently among UIF6,TUPQñWF International Hospitality Management The degree programme developed and conducted at Sunway University validated CZ -BODBTUFS 6OJWFSTJUZ 6, 0VS TUVEFOUT XIP TVDDFTTGVMMZ DPNQMFUF UIFTF undergraduate programmes will be awarded two certificates, making them graduates of both Sunway University and Lancaster University. photographed by Jill Jennings
$FKLHYHPHQWV Patrick Siau, 2nd from left, lecturer cum Head Chef at the School of Hospitality, Tourism and Leisure Management, the “%SBHPO4QFDJBMJTUwBOEOESVOOFSVQJO UIF"TJBO1BTUSZ$VQ. He is first Chef from an institution of higher education to represent Malaysia in the prestigious biennial World Pastry Cup in -ZPO 'SBODFJO Our proud student medallists of the prestigious 'PPE)PUFM"TJB$VMJOBSZ$IBMMFOHF ')"$$ 2010 in Singapore: -FF)BO:JOH, Bronze medal, Dress the Cake category 2VFFOZ$IFPOH7BOFTTB#PFZ, Bronze medal, Two to Tango category $IFG1BUSJDL with his winning piece, i4VHBSTDVMQUVSFPGBESBHPOw
Education Pathway Employment Opportunities Sunway International Degree Pathway r-F$PSEPO#MFV "VTUSBMJB Bachelor of #4D )POT *OUFSOBUJPOBM r-FFET.FUSPQPMJUBO6OJWFSTJUZ 6, Business, )PTQJUBMJUZ.BOBHFNFOU r$FTBS3JU[*OTUJUVUFBOENBOZNPSF Victoria *Please check with our team of counsellors University ZFBST for more information Advanced entry into year 2. Subject to meeting entry requirements Sunway Foundation %JQMPNBJO)PUFM.BOBHFNFOU in Arts %JQMPNBJO$VMJOBSZ"SUT "-FWFM "VTUSBMJBO.BUSJDVMBUJPO %JQMPNBJO5PVSJTN.BOBHFNFOU $BOBEJBO.BUSJDVMBUJPO Monash University %JQMPNBJO&WFOUT.BOBHFNFOU 'PVOEBUJPO:FBS451. UEC or equivalent ZFBSTBOEXFFLTPG*OUFSOTIJQ (1 year) SPM/O-Level/Equivalent &OUSZ3FRVJSFNFOUT Applicants are evaluated for admission based on the following entry requirements: 5FBDIJOH "DBEFNJD3FRVJSFNFOUT "TTFTTNFOUT %JQMPNB1SPHSBNNFT Assessment is geared towards the subject matter in a way that 41.0-FWFM6&$PSFRVJWBMFOU 1BTTXJUINJOJNVNUISFF DSFEJUT encourages clear understanding and skills development. It takes %FHSFF1SPHSBNNF many forms but it is normally 451. "WFSBHF$ PS$(1" .JOJNVNQSJODJQBMT determined by a mixture of "-FWFMT $%%%& .JOJNVNQPJOUT continuous assessment and an "VTUSBMJBO.BUSJDVMBUJPO "5"3 end-of-semester examination. $BOBEJBO.BUSJDVMBUJPO Students are expected to .6': undertake 20 weeks of 4VOXBZ'PVOEBUJPOJO"SUT Internship during their course 6&$ .BYJNVNQPJOUTPOTVCKFDUT of studies. FYDMVEJOH$IJOFTFOPOBDBEFNJDTVCKFDUT &OHMJTI-BOHVBHF3FRVJSFNFOUT 50&'- QBQFSCBTFE DPNQVUFSCBTFE JOUFSOFUCBTFE *&-54 .6&5 #BOE 41.&OHMJTI #PS# 6&$&OHMJTI # O-Level English (1119) Credit &4-&OHMJTI 4BUJTGBDUPSZMFWFMJO1SF6OJWFSTJUZQSPHSBNNFT XIFSFUIFNFEJVNPGJOTUSVDUJPOJT&OHMJTI *OUFOTJWF&OHMJTI1SPHSBNNF *&1 1BTT-FWFMXJUINJOJNVN 0UIFS2VBMJöDBUJPOT Sunway Diploma in Hotel Management, Diploma in Tourism Management, Diploma in Events Management and Diploma in $VMJOBSZ"SUTTUVEFOUTNBZFOSPMJOUP:FBSPGUIF#4D )POT *OUFSOBUJPOBM)PTQJUBMJUZ.BOBHFNFOU TVCKFDUUPNFFUJOHFOUSZ requirements. Applicants who possess other qualifications will be considered on a case-by-case basis.
Diploma in Hotel Management (Validated by Le Cordon Bleu) 5IJTQSPHSBNNFUSBJOTZPVUP r #FBIPUFMJFSXJUIFYQFSULOPXMFEHFPGUIFIPTQJUBMJUZ business. r )BWFBHPPEVOEFSTUBOEJOHPGWJUBMIPTQJUBMJUZBTQFDUT such as food and beverage, and rooms divisions operations and management. r 1PTJUJWFMZDPOUSJCVUFBOEFOIBODFUIFIPTQJUBMJUZ industry. :PVXJMMCFBIPUFM NBOBHFNFOUQSPGFTTJPOBM "DBEFNJD$BMFOEBS r XIPDBOBQQMZCVTJOFTTQSJODJQMFTXJUIJOUIF hospitality context. */5",&4 r XJUIUIFBCJMJUZUPFOTVSFUIFTVTUBJOBCJMJUZPGBIPUFM +BOVBSZ .BSDI "VHVTU or restaurant business. r XJUIHPPEDPNNVOJDBUJPOBOEJOUFSQFSTPOBMTLJMMT who can supervise a team or work independently. %63"5*0/ 2 years with 20 weeks of Internship 1SPHSBNNF4USVDUVSF $PSF4VCKFDUT 4QFDJBMJTBUJPO4VCKFDUT %"$ 1SJODJQMFTPG"DDPVOUJOH %$" $VMJOBSZBOE,JUDIFO0QFSBUJPOT* %&$ *OUSPEVDUJPOUP&DPOPNJDT %$" $VMJOBSZBOE,JUDIFO0QFSBUJPOT** %&/ #VTJOFTT&OHMJTI* %$" #BLJOHBOE1BTUSZ %&/ #VTJOFTT&OHMJTI** %&7 *OUSPEVDUJPOUP&WFOUT.BOBHFNFOU %*5 *OUSPEVDUJPOUP*OGPSNBUJPO %)4 #FWFSBHF4UVEJFT Technology %)4 6OEFSTUBOEJOH)PTQJUBMJUZBOE %-8 )PTQJUBMJUZBOE5PVSJTN-BX Tourism Industry %., 1SJODJQMFTPG.BSLFUJOH %)4 'PPEBOE#FWFSBHF4FSWJDF* %.( 'VOEBNFOUBMTJO.BOBHFNFOU %)4 'PPEBOE#FWFSBHF4FSWJDF** %.( )VNBO3FTPVSDF.BOBHFNFOU %)4 3PPNT%JWJTJPO0QFSBUJPOT* UCS 1000 Study Skills %)4 3PPNT%JWJTJPO0QFSBUJPOT** %.( 1VSDIBTJOHBOE$PTU$POUSPM %34 *OEVTUSZ3FTFBSDI8PSL &MFDUJWF4VCKFDUT %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF All students are required to undergo 20 weeks of Internship during the programme. As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM ,15+14 ,""
'LSORPDLQ&XOLQDU\$UWV (Validated by Le Cordon Bleu) 5IJTQSPHSBNNFUSBJOTZPVUP r #FBQSPGFTTJPOBMDIFGPSBHBTUSPOPNZFYQFSU r )BWFBTPMJEGPVOEBUJPOPGUIFGPPEBOECFWFSBHFJOEVTUSZXJUI excellent understanding of the business side of the industry. r #FUFDIOJDBMMZTUSPOHJOGPPEQSPEVDUJPOBOETFSWJDF r #FBOFíFDUJWFMFBEFSBOEFOUSFQSFOFVS :PVXJMMCFBDVMJOBSZQSPGFTTJPOBM r XIPJTBOFYQFSUJODVMJOBSZBSUT r XJUIDSFBUJWFóBJSUPDPNFVQXJUIOFXEJTIFT r XJUIFYDFMMFOUDPNNVOJDBUJPOTLJMMTUPEFBMXJUIDVTUPNFSTBOE supervise team members. "DBEFNJD$BMFOEBS r XIPDBONBOBHFBOESVOBGPPECVTJOFTT */5",&4 March, August %63"5*0/ 2 years with 20 weeks of Internship 1SPHSBNNF4USVDUVSF $PSF4VCKFDUT 4QFDJBMJTBUJPO4VCKFDUT %"$ 1SJODJQMFTPG"DDPVOUJOH %$" #BTJD$VMJOBSZ5FDIOJRVFT %&/ #VTJOFTT&OHMJTI* %$" 1BUJTTFSJF %&/ #VTJOFTT&OHMJTI** %$" $MBTTJDBM'SFODI$VJTJOF %*5 *OUSPEVDUJPOUP*OGPSNBUJPO %$" "TJBOBOE*OUFSOBUJPOBM$VJTJOF Technology %$" 7JFOOPJTFSJFBOE#PVMBOHFSJF %., 1SJODJQMFTPG.BSLFUJOH %$" $POUFNQPSBSZ$VJTJOF %.( 4VQFSWJTPSZ4LJMMT %$" $VMJOBSZ"SUJTUSZ %53 *OUFSOBUJPOBM$VMUVSBM4UVEJFT %'% 'PPE4BGFUZBOE4BOJUBUJPO UCS 1000 Study Skills %'% ,JUDIFO%FTJHOBOE&SHPOPNJDT %)4 #FWFSBHF4UVEJFT %)4 6OEFSTUBOEJOH)PTQJUBMJUZBOE5PVSJTN*OEVTUSZ %)4 'PPEBOE#FWFSBHF0QFSBUJPOT* %)4 'PPEBOE#FWFSBHF0QFSBUJPOT** %)4 'PPEBOE#FWFSBHF0QFSBUJPOT*** %)4 3FTUBVSBOU#VTJOFTT0QFSBUJPOT %.( 1VSDIBTJOHBOE$PTU$POUSPM &MFDUJWF4VCKFDUT %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF All students are required to undergo 20 weeks of Internship during their programme. As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM +15#11 6 /
Diploma in Events Management (Validated by Le Cordon Bleu) 5IJTQSPHSBNNFUSBJOTZPVUP r &YQFSUMZIBOEMFSFBMMJGFTJUVBUJPOTPGBOFWFOU r #FIBOETPO JOOPWBUJWF WFSTBUJMFBOEDPOñEFOUXIFOXPSLJOH with people in a local or global environment. r )BWFTPMJENBOBHFSJBMBOEUFDIOJDBMTLJMMT :PVXJMMCFBOFWFOUT NBOBHFNFOUQSPGFTTJPOBM r XJUIFíFDUJWFMFBEFSTIJQBOEDPNNVOJDBUJPOTLJMMTUPJNQSFTT stakeholders and build networks. r XIPJTDBQBCMFPGEFTJHOJOH QMBOOJOHBOEFYFDVUJOHTNBMMUP "DBEFNJD$BMFOEBS large scale events. r XIPDBOEPSFTFBSDIBOEFWBMVBUFJTTVFTJOUIFFWFOUTJOEVTUSZ */5",&4 r XJUIFYDFMMFOUCVTJOFTTBDVNFO +BOVBSZ .BSDI "VHVTU %63"5*0/ 2 years with 20 weeks of Internship 1SPHSBNNF4USVDUVSF $PSF4VCKFDUT 4QFDJBMJTBUJPO4VCKFDUT %"$ 1SJODJQMFTPG"DDPVOUJOH %&7 *OUSPEVDUJPOUP&WFOUT.BOBHFNFOU %#4 *OUSPEVDUJPOUP&OUSFQSFOFVSTIJQ %&7 &WFOUT4VQQPSU4FSWJDFT %*5 *OUSPEVDUJPOUP*OGPSNBUJPO %&7 &WFOUT(SBQIJD%FTJHO Technology %&7 &WFOUT0QFSBUJPOT* %&$ *OUSPEVDUJPOUP&DPOPNJDT %&7 &WFOUT0QFSBUJPOT** %&/ #VTJOFTT&OHMJTI* %)4 6OEFSTUBOEJOH)PTQJUBMJUZBOE5PVSJTN*OEVTUSZ %&/ #VTJOFTT&OHMJTI** %*5 &WFOUT1SPKFDU8PSL %&/ $PNNVOJDBUJPO4LJMMT %34 *OEVTUSZ3FTFBSDI8PSL %-8 )PTQJUBMJUZBOE5PVSJTN-BX %53 *OUFSOBUJPOBM$VMUVSBM4UVEJFT %., 1SJODJQMFTPG.BSLFUJOH %53 *ODFOUJWF5PVST.BOBHFNFOU %., *OUFHSBUFE.BSLFUJOH Communications &MFDUJWF4VCKFDUT %.( 'VOEBNFOUBMTPG.BOBHFNFOU %.( )VNBO3FTPVSDF.BOBHFNFOU %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI UCS 1000 Study Skills %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF All students are required to undergo 20 weeks of Internship during the programme. As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM ,15+14 ,3"
Diploma in Tourism Management 5IJTQSPHSBNNFUSBJOTZPVUP r &íFDUJWFMZNBOBHF PQFSBUFBOEJOOPWBUFBUSBWFMBOEUPVSDPNQBOZ "DBEFNJD$BMFOEBS r 3BJTFUIFMFWFMPGRVBMJUZBOETFSWJDFPGUIJTJOEVTUSZ r )BWFTPMJENBOBHFSJBMBOEUFDIOJDBMTLJMMT */5",&4 March, August :PVXJMMCFBUSBWFM %63"5*0/ UPVSJOEVTUSZQSPGFTTJPOBM 2 years with 20 weeks of Internship r XIPJTGVODUJPOBMBOEDPNQFUFOUJOUPVSBOEUJDLFUJOHPQFSBUJPOT r XJUIDBQBCJMJUZUPVOEFSUBLFUSBWFMBOEUPVSPQFSBUJPOTXJUIUIF right business approach. r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echnology %53 "EWBODFE"JSGBSFTBOE5JDLFUJOH %-8 )PTQJUBMJUZBOE5PVSJTN-BX %53 5PVS0QFSBUJPOT* %.( 'VOEBNFOUBMTPG.BOBHFNFOU %53 5PVS0QFSBUJPOT** %.( )VNBO3FTPVSDF.BOBHFNFOU %., 1SJODJQMFTPG.BSLFUJOH &MFDUJWF4VCKFDUT %., *OUFHSBUFE.BSLFUJOH Communications %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI UCS 1000 Study Skills %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF All students are required to undergo 20 weeks of Internship during the programme. As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM ,15+14 ,"1"
BSc (Hons) International Hospitality Management (Validated by Lancaster University) 5IJTQSPHSBNNFUSBJOTZPVUP r )BWFFYDFMMFOUUFDIOJDBMBOENBOBHFSJBMTLJMMTGPSUIFIPTQJUBMJUZ industry. r #FBCMFUPFíFDUJWFMZPQFSBUFBOEJOOPWBUFBIPTQJUBMJUZCVTJOFTT locally or internationally. r 3BJTFUIFMFWFMPGRVBMJUZBOETFSWJDFPGUIJTJOEVTUSZ "DBEFNJD$BMFOEBS :PVXJMMCFBOJOEVTUSZQSPGFTTJPOBM */5",&4 r XIPDBOBQQMZCVTJOFTTBOENBOBHFNFOUQSBDUJDFTJOUIF March, August international hospitality industry. r XJUIHPPEDPNNVOJDBUJPOTLJMMTXIPDBOXPSLJOEFQFOEFOUMZPSJO a team. %63"5*0/ r XJUIJOEFQUILOPXMFEHFPGUIFJOEVTUSZUPFYFDVUFTUVEJFTBOE ZFBST JODMVTJWFPGXFFLTPG*OUFSOTIJQ FWBMVBUFJOóVFODFUIBUJNQBDUJOUFSOBUJPOBMIPTQJUBMJUZCVTJOFTT 1SPHSBNNF4USVDUVSF :FBS :FBS :FBS "$$ 1SJODJQMFTPG"DDPVOUJOH #64 &OUSFQSFOFVSTIJQ .(5 .BOBHJOH1FPQMFJOUIF &$/ *OUSPEVDUPSZ&DPOPNJDT '%# 'PPEBOE#FWFSBHF Tourism and Hospitality '%# 'PPEBOE#FWFSBHF Management Industry Operations )41 )PUFM"DDPNNPEBUJPO .(5 2VBMJUZ.BOBHFNFOU '%# 'PPE1SPEVDUJPO Management .(5 4USBUFHJD.BOBHFNFOU Operations )41 )PTQJUBMJUZ0QFSBUJPOT in the Tourism and '%# #FWFSBHF4UVEJFT Management Hospitality Industry )41 *OUSPEVDUJPOUPUIF *'4 .BOBHFNFOU*OGPSNBUJPO 13+ 3FTFBSDI1SPKFDU Tourism and Hospitality Systems 6$4 -FBEFSTIJQ Industry */5 *OUFSOTIJQ )41 )PUFM"DDPNNPEBUJPO -"8 #VTJOFTT-BX Operations .(5 3FWFOVFBOE1SPñU .(5 1SJODJQMFTBOE1SBDUJDFPG Management Management .,5 .BSLFUJOH.BOBHFNFOU .,5 1SJODJQMFTPG.BSLFUJOH for Tourism and UCS 1000 Study Skills Hospitality UCS 1002 English for the Tourism 34. 3FTFBSDI.FUIPETGPS Service Industry Tourism and Hospitality 45" #VTJOFTT4UBUJTUJDT UCS 2001 Communication Skills All students are required to undergo 20 weeks of Internship during the programme. As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM ,15+14 ,""
Career Prospects The tourism and hospitality industry encompasses a wide range of career opportunities covering a diverse market environment and geographical locations: 5SBWFMBOE5PVST )PUFMTBOE3FTPSUT r "JSMJOF$VTUPNFS4FSWJDFT r &YFDVUJWF)PVTFLFFQFS r %FTUJOBUJPO.BOBHFNFOU$POTVMUBOU r %JSFDUPSPG4BMFTBOE.BSLFUJOH r 5PVS0QFSBUPS r 'SPOU0îDF.BOBHFS r 5SBWFMBOE5PVS(VJEF r )VNBO3FTPVSDF.BOBHFS r 5SBWFM$POTVMUBOU r 3PPNT%JWJTJPO.BOBHFS r 5JDLFUJOH0îDFS r 1VSDIBTJOH.BOBHFS
'PPE4FSWJDF $POWFOUJPOT 3FDSFBUJPOBOE r $IFGEF$VJTJOF4PVT$IFG BOE&WFOUT 5IFNF1BSLT Executive Chef r #VTJOFTT%FWFMPQNFOU r 5IFNF1BSL.BOBHFS r #BORVFU.BOBHFS Manager r &OUFSUBJONFOU.BOBHFS r 'PPE#FWFSBHF.BOBHFS r $POGFSFODF0SHBOJTFS r /BUVSF5PVSJTU(VJEF r 'PPE8SJUFS$SJUJD r $POWFOUJPO4FSWJDFT.BOBHFS r 0VUXBSE#PVOE*OTUSVDUPS r *OóJHIU'PPE.BOBHFS r %JSFDUPSPG$BUFSJOH r 3FTPSU.BOBHFS r 1SPEVDU%FWFMPQNFOU r &WFOUT1MBOOFS%JSFDUPS r 4QB.BOBHFS Manager r 13&WFOUT.BOBHFS r 4QPSUTBOE3FDSFBUJPO r 3FTUBVSBOU0XOFS r 8FEEJOH1MBOOFS Manager Entrepreneur
&DUHHU3ODFHPHQW $OXPQL 13e1"3&, the core of Sunway Career Services, is designed to equip students with the right tools and essential skills, aiming to create ‘employable’ graduates so as to prepare them for the working world. Through our programmes and activities, we also hope to foster good partnerships with employers in supporting their recruitment needs. 4UVEFOUT 13e1"3&JTEFEJDBUFEUPBDDPNQMJTIJOHJUTNBJO objectives on campus: r e26*1 students with essential skills r e/)"/$& students’ career development in the working world r e.108&3 students to take confident steps in building their career &NQMPZFST r 13e1"3& seeks to foster partnerships with esteemed employers in their recruiting endeavours by creating various opportunities for recruitment activities through events such as career fairs and career talks. r 5ISPVHIPVSBDUJWJUJFT XFIPQFUPFYQPTFTUVEFOUTUP the different careers, and at the same time give employers access to the graduates market. "MVNOJ r 13e1"3& supports the Sunway Alumni by providing an avenue for members to build their careers. r 13e1"3&makes available various resources and opportunities for members to further establish their careers and even network with the employers. Alumni members also have access to 13e1"3&+PC Centre where they can seek employment opportunities.
Scholarships We place much emphasis on education and offer a number of scholarships to deserving students: The &OUSBODF4DIPMBSTIJQ is offered to all new students; SPM leavers entering into Pre-University Tan Sri Dato’ programmes and Pre-University graduates entering into undergraduate programmes, in Seri Dr. Jeffrey recognition of their excellent academic achievements prior to admission into a new programme in Cheah Entrance Sunway University. Scholarship & Continuing The Continuing Scholarship is only offered to students continuing their studies (at diploma or Scholarship undergraduate level) with Sunway University upon graduating from their 1SF6OJWFSTJUZ'PVOEBUJPO%JQMPNB1SPHSBNNFIFSFXJUIVTPSGSPN4VOXBZ(SPVQPG$PMMFHFT 5IF4DIPMBSTIJQJTPíFSFEJOUIFOBNFPG5BO4SJ%BUP4FSJ%S+FíSFZ$IFBI 'PVOEBUJPO Chancellor of Sunway University, and Sir Christian Bonington, Chancellor of Lancaster University. It commemorates the affiliation between Sunway University and Lancaster 6OJWFSTJUZJO+PJOU%FHSFF1SPHSBNNFTJO#VTJOFTT $PNQVUFS5FDIOPMPHZ )PTQJUBMJUZBOE The Chancellors Psychology. Scholarship of Applicants are required to achieve outstanding academic results for entry into the BSc (Hons) Sunway University International Hospitality Management, and possess leadership qualities, self-motivation and and Lancaster positive attitude. University Scholarship rewards students with: t'VMM3FEVDUJPOJO5VJUJPO'FFT t5XP8FFL4UVEZ7JTJUUP-BODBTUFS6OJWFSTJUZEVSJOHUIFJSñOBMUIJSEZFBSPGTUVEJFT This is a nominated award for students who have 5IJT#VSTBSZJTPíFSFEUP41.0-FWFMT6&$ achieved outstanding results students from outstation* to study the Diploma Tan Sri Dato’ Seri Dr. in their individual academic Programmes in Sunway University. Students can SFDFJWFVQUPPíUIFJS5VJUJPO'FFGPSTFMFDUFE Sunway Jeffrey Cheah programme upon completion University Scholastic at Sunway University. Each Diploma Programmes (Business Administration, Information Technology, Hotel Management, Events Bursaries Award award recipient will receive a RM2000 cash prize and a .BOBHFNFOU 5PVSJTN.BOBHFNFOU 'JOF"SUT Scholastic Award Certificate. (SBQIJD.VMUJNFEJB%FTJHO BOE*OUFSJPS%FTJHO ,JOEMZSFGFSUPPVS4DIPMBSTIJQ#SPDIVSFGPSTFMFDUFEPVUTUBUJPOMPDBUJPOT )LQDQFLDO$LG 4UVEFOUTDBOBMTPTFFLPUIFSñOBODJBMBJEGSPN1515/PS&1'BTCFMPX Students can withdraw Students can apply GVOETGSPNUIFJS&1' GPS1515/MPBOPS Account to help finance Scholarships based on a degree education of their results. PTPTN EPF UIFJSDIPJDF'PSNPSF 'PSNPSFJOGPSNBUJPO information on how to kindly visit go about this, kindly visit XXXQUQUOHPWNZ XXXLXTQHPWNZ ,JOEMZSFGFSUPPVS4DIPMBSTIJQ#SPDIVSFGPSNPSFEFUBJMTPSTFFLGVSUIFSJOGPSNBUJPOGSPNPVS"ENJTTJPOBOE $PVOTFMMJOH6OJUMPDBUFEPOUIF(SPVOE'MPPSPG4VOXBZ6OJWFSTJUZ
Campus Facilities The state-of-the-art facilities on campus allow hospitality and tourism students to put to practice what they learned in the classroom into a real-world professional setting. They have access to pastry and preparation kitchens supporting special culinary needs, and specialised mock-up area for training: The Dining Room, Deli Restaurant, Travel Bureau and Hotel Mockroom. 'PS ZPVS TUVEZJOH QMFBTVSF UIF .BJO $BNQVT CVJMEJOH JT ñUUFE XJUI IPVS XJSFMFTTJOUFSOFU 8J'J BDDFTT TPZPVDBOTUVEZBOZXIFSFGSPNUIFGPZFSUPUIF Roof Top Garden. This is complemented by top-notch learning facilities like air- conditioned classrooms and lecture halls. The Tun Hussein Onn Library is an excellent resource centre well-stocked with books and periodicals on the subjects of culinary, hospitality and tourism. Student life here is simply convenient with amenities that meet all your needs: a bookshop, computer labs to print, scan or photocopy assignments, a cafeteria, recreational and sports facilities, and a Student Centre - a cosy place with a sick bay, counselling services and more. " DBNQVT CVT TFSWJDF PG TFWFSBM EJíFSFOU SPVUFT XJUIJO UIF ,MBOH7BMMFZ JT BMTP available.
Life on Campus 8IFUIFSZPVBSFGSPN#BUV1BIBUPS#VSLJOB'BTP XFXFMDPNFZPVUPPVSTUVEFOU friendly campus where hunger is a foreign concept, and comfortable on-campus living and a safe environment are top priorities. 'PPE'PS5IPVHIU Eating outlets and places to chill out are aplenty on and around campus. The spacious cafeteria is a great on-campus place to hang out which includes a canteen and more than 10 different stalls that serve full meals or snacks at reasonable prices. Beyond the campus compound, students are spoilt for choice by the many restaurants and an immensely popular food centre, all offering an endless variety of delicious food with something for everyone at a student-friendly budget. 0O$BNQVT"DDPNNPEBUJPO On-campus living makes it easy to get up and about to and from classes every day. It is a home away from home where students get to meet new friends, learn new cultures and experience living independently. Everything is within walking distance from our campus - hospital, shopping mall, theme park, restaurants and banks. Choose between the communal living of the Sun-U Apartment or the condominium lifestyle of Sun-U Residence. A caring hostel master is on hand to oversee the welfare of every occupant. 4BGFUZ4FDVSJUZ Here, the committed security team is made up of Auxiliary Police and trained professionals who work around the clock to ensure that every day is a smooth and peaceful one. Whenever a student feels under the weather, they can make their way to the sick bay. Endearingly LOPXO BT /JHIUJOHBMF #BZ JU JT TJUVBUFE OFBS UIF DBGFUFSJB XIFSF B NBUSPOMZ 3FHJTUFSFE /VSTF JT PO duty and well-equipped to handle minor ailments.
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öFMEUSJQTBOE FEVDBUJPOBMXPSLTIPQT NPVMET UIFNJOUPFòFDUJWFMFBEFSTBOE DPNNVOJDBUPST
Subject Outline Degree Programmes "$$13*/$*1-&40'"$$06/5*/( This subject introduces students to the basic concepts underlying the recording of financial transactions. On completion of this subject, students will be able to present financial performance and status in financial statements demonstrated by an analysis of a hospitality or tourism entity. Managerial functions like planning, control decisions are explored from the management accounting perspective. #64&/53&13&/&634)*1 This subject covers the basic knowledge required to start a business, while, at the same time, encourages entrepreneurship. The subject provides direction in which students can acquire entrepreneurial skills by learning from other entrepreneurs how to generate ideas and develop them; how to finance ventures; how to run a small business; how to prepare business and marketing plans to package and sell their ideas; and how to manage challenges and risks faced by entrepreneurs. &$/*/530%6$503:&$0/0.*$4 This subject is structured to provide students with the grounding micro- and macro-economic principles and important applications of both micro- and macro-economics to the business environment. '%#'00%"/%#&7&3"(&01&3"5*0/4 This subject provides students with knowledge and skills in all BTQFDUPG'PPEBOE#FWFSBHFPQFSBUJPOT5IFTUVEFOUTXJMMCF exposed to different types of restaurants, restaurant operational structures and management concepts; different types of restaurant operating equipment and utensils; and types of restaurant set-ups, services and procedures. In addition, selling techniques, guest relations and the importance of teamwork will also be emphasised. 6OJWFSTJUZ$PNQVMTPSZ4VCKFDUT '%#'00%130%6$5*0/01&3"5*0/4 6$4456%:4,*--4 The subject provides students with knowledge and skills in all This subject prepares students to be more organised and self- aspects of food production. The students will be exposed to reliant in their learning by developing a set of specific skills different kitchen organisations and structures; various types necessary for successful study such as listening and reading skills, of kitchen equipments and utensils; different types of food effective note taking, efficient time management and more. commodities and methods of cooking. In addition, safety and hygiene in the workplace and working effectively as a member 6$4&/(-*4)'035)&5063*4.4&37*$&*/%6453: of a brigade in the kitchen will also be discussed. This subject focuses on three aspects in the learning of English for the tourism service industry: Improving students reading '%##&7&3"(&456%*&4 strategies for processing academic texts; developing skills like This subject provides students with an in-depth knowledge listening, writing and participating; familiarising students with of all types of alcoholic and non-alcoholic beverages and a the case study method. practical environment for wine tasting, bar set-up, mixology, CBSóBJSJOH BOEDPíFFQSFQBSBUJPO 6$4$0..6/*$"5*0/4,*--4 This subject introduces the basic elements of oral '%#'00%"/%#&7&3"(&."/"(&.&/5 communication, various factors that determine effective This subject equips students with understanding and communication and the application of communication skills in knowledge that is indispensable for the management of a food a variety of academic, business and social contexts. and beverage establishment. Students will learn the scientific methods and tools ensuring the business operations are 6$4-&"%&34)*1 efficient and effective. This module focuses on the role of leadership in the context of corporate management and strategy. Also includes theories PG MFBEFSTIJQ DIBSBDUFSJTUJDT BOE SPMF PG MFBEFSTIJQ DPOóJDU management, change management and cross-cultural issues. Common Core Subjects: Management Related
)41*/530%6$5*0/505)&5063*4. */5*/5&3/4)*1 )041*5"-*5:*/%6453: The Internship provides students with the opportunity to apply and This subject introduces students to tourism and hospitality link knowledge learnt in the classroom to the real business world industry such as travel and tour, lodging, foodservice, meetings, as well as prepares them for advanced modules. It will also give conventions and expositions, leisure and recreation. It focuses them the opportunity to enhance their operative and technical on what hospitality managers actually do and the most skills whilst learning and developing their interpersonal skills and important challenges faced by industry leaders today and leadership qualities. tomorrow. -"8#64*/&44-"8 )41)05&-"$$0..0%"5*0/01&3"5*0/4 The English Legal System is applied in many Commonwealth This subject provides students with the knowledge and skills in countries and it is essential to understand and apply the Laws all aspects of the Rooms Division operations. Students will be in a systematic basis. Malaysia has further developed her current given an insight into the functions of Rooms Division operations legal system in the area of Business Law with the introduction of BOEUIFDPOUSPMBOETNPPUIPQFSBUJPOPGUIF'SPOU0îDFBOE alternative methods of dispute settlements. Housekeeping department. .(513*/$*1-&4"/%13"$5*$&0'."/"(&.&/5 )41)05&-"$$0..0%"5*0/."/"(&.&/5 This subject focuses on management theories and their application This subject provides an overview to the students in managing in a business organisation. Students will be able to apply their the Rooms Division. Students will look at several studies and understanding of management theories to given problems in the comparisons of operations management methods used to organisation and provide appropriate responses. improve the performance of the rooms division of a hotel business. .(53&7&/6&"/%130'*5."/"(&.&/5 Revenue and profit management is the process of making decision )41)041*5"-*5:01&3"5*0/4."/"(&.&/5 in maximising revenue and ensuring costs are controlled to ensure This subject provides students with a complete overview of optimal profits. It also establishes operation systems that manages the hospitality operations, focusing on scientific methods yield. This subject aims to provide students with knowledge in and tools used in ensuring effective and efficient business managing revenue and profit in the context of the hospitality and operations. It also covers management of hospitality resources tourism industry. and distribution of goods and services. .(5."/"(*/(1&01-&*/5)&5063*4."/% *'4."/"(&.&/5*/'03."5*0/4:45&.4 )041*5"-*5:*/%6453: With the widespread use of information technology and This subject is a combination of Human Resource Management and computer, information systems are increasingly shaping the Organisational Behaviour. It provides an overview of fundamental ways businesses operate and decisions are made. Information HR management functions and at the same time recognises that systems are essential to many areas of management such as successful management involves the ability to handle people customer relationship management, decision-making process, effectively and therein the organisational behaviour aspects are production systems and distribution. This subject introduces JODPSQPSBUFE 4UVEFOUT XJMM MFBSO UIFPSJFTDPODFQUTQSBDUJDFT students to information systems and their application in today’s applied in case studies and different situations in the context of businesses. the tourism and hospitality industry. #BOKBSBO8BUFS7JMMB 8JUIDPVSUFTZGSPN4VOXBZ3FTPSU)PUFM41"
.(526"-*5:."/"(&.&/5 .,5."3,&5*/(."/"(&.&/5'035063*4. There are many ways of managing for quality in today’s "/%)041*5"-*5: businesses. This subject introduces students to the need to This subject provides an overall detail of marketing core appreciate quality related issues within the context of tourism principles and processes. It also provides students with the and hospitality. Quality management covers the concept opportunity to apply the key concepts to practical business of managing quality in the tourism and hospitality industry, situation. different tools used in managing the quality, measuring customer expectation and satisfaction level using SERQUAL 13+3&4&"3$)130+&$5 analysis and the implication of TQM. The subject provides students with exposure to the real business environment, particularly in the tourism and hospitality industry, .(5453"5&(*$."/"(&.&/5*/5)&5063*4. where their knowledge and skills learnt in Research Methods )041*5"-*5:*/%6453: are used to identify, define and analyse problems related to a This subject aims to familiarise students with the theory and specific area of research. Students will conduct research within practice of strategic management within the tourism and UIFDPOUFYUPGUPVSJTNBOEIPTQJUBMJUZ'JOEJOHTPGUIFSFTFBSDI hospitality industry. As a capstone unit for the final year students, are to be presented. this subject aims to integrate as many aspects of the previous subjects undertaken by students, as well as drawing upon their 34.3&4&"3$).&5)0%4'035063*4. work experiences. Case studies are used as a learning medium "/%)041*5"-*5: and a variety of hospitality organisations will be assessed. This subject introduces students to research methods in business management, particularly for the tourism and .,513*/$*1-&40'."3,&5*/( hospitality industry. It also consists of a series of activities This subject discusses marketing theories and concepts applied providing practice and experience in the use of a range of to the hospitality and tourism industry. It emphasises on the research methods, with special reference to research design, important functions of marketing towards making hospitality data generation, data analysis and reporting of findings. and tourism businesses successful in a competitive environment. Students will also be updated with current trends and issues 45"#64*/&4445"5*45*$4 of hospitality and tourism marketing particularly those which This subject provides opportunities for students to apply affect the industry in the regions. statistical techniques in the analysis of business assessments for effective decision-making. Lectures, tutorials and computer laboratory sessions are provided to integrate theory with practical statistical skills (SPSS). 1ZSBNJE4VJUFT4UVEJP3PPN 8JUIDPVSUFTZGSPN4VOXBZ3FTPSU)PUFM41"
Diploma Programmes 6OJWFSTJUZ$PNQVMTPSZ4VCKFDUT 6$4456%:4,*--4 This subject focuses on the study skills required by students who are embarking on university education. Students will study and practise techniques for reading academic texts effectively and efficiently; taking notes from lectures, books and similar inputs; doing basic research; writing academic assignments; taking part in academic discussions; managing studies, including time-management; and preparing for examinations. $PSF4VCKFDUT %"$13*/$*1-&40'"$$06/5*/( This subject introduces students to the basic concepts underlying the recording of financial transactions, preparation of financial statements, evaluation of performance and financial status in business. Students will learn by engaging in a variety of activities including group work, case studies and an analytical project. %#4*/530%6$5*0/50&/53&13&/&634)*1 Starting and operating a new business involve considerable risk and effort to overcome the inertia against creating something new. Therefore, this subject provides an understanding of the %$""4*"/"/%*/5&3/"5*0/"-$6*4*/& important processes applied in the world of entrepreneurship. 5IF JOóVFODF PG CPUI "TJBO BOE PUIFS QBSUT PG UIF XPSMET The subject is divided into a few basic sections - the introduction cuisine can be easily found in today’s restaurant menu. This to entrepreneurship, identifying opportunities through the subject will give the students opportunity to explore the basic various feasibility studies, developing a suitable business model, and fundamentals of the Asian and International cuisine. creating and starting the venture, financing the new venture and managing business growth and ending the new venture. %$"$6-*/"3:"/%,*5$)&/01&3"5*0/4* This subject provides students with basic theoretical and %$"#"4*$$6-*/"3:5&$)/*26&4 practical knowledge in the various principles of food preparation This subject introduces the world of culinary arts to students and production. Students will also learn the importance of and serves as the foundation for the advanced culinary subjects. teamwork; food safety and hygiene; proper handling of kitchen Students will be given the opportunity to explore the different equipment and utensils; and basic methods of cutting and food commodities as well as basic methods of cutting and cooking. cooking. %$"$6-*/"3:"/%,*5$)&/01&3"5*0/4** %$"1¬5*44&3*& This subject will allow students to apply the basic techniques This subject introduces students to the art of baking and MFBSOUJO$VMJOBSZBOE,JUDIFO0QFSBUJPOT*&NQIBTJTJTPOGPPE patisserie. The students will be exposed to the various types of preparation and production; work organisation in kitchen; and baking ingredients and different basic techniques to produce portioning and quality control of food. desserts. %$"#",*/("/%1"453: %$"$-"44*$"-'3&/$)$6*4*/& This subject aims to introduce important knowledge and skills 4UVEFOUT BSF UBVHIU DMBTTJD 'SFODI DVJTJOF IFSF 5IFZ XJMM in basic baking and pastry making. It includes commonly used have the opportunity to apply the basic techniques learnt ingredients and various techniques in baking and pastry. in Basic Culinary Techniques. This subject also emphasises the importance of mise en place, work organisation and %$"7*&//0*4&3*&"/%#06-"/(&3*& production. In this subject, students will be introduced to the art of Viennoiserie and Boulangerie (bread making). Students will learn the basic knowledge, skills and techniques required for the production and presentation of breads and Viennoiserie products.
%$"$0/5&.103"3:$6*4*/& %&/$0..6/*$"5*0/4,*--4 In Contemporary Cuisine, students will apply all the techniques This subject will equip students with basic oral and covered in previous subjects to develop their own menu based communication skills. It includes speech research, preparation on the “basket system”. Students will be introduced to menu and oral presentation. Students will be given exposure planning, engineering and standard recipe. Applied sciences to industry’s requirements such as conducting meetings, in food will also be introduced here. Students will be able to interviewing skills, drafting and presenting proposals. JEFOUJGZ GBDUPST JOóVFODJOH FBUJOH IBCJUT FWBMVBUJOH GPPE through sensory characteristics. %&7*/530%6$5*0/50&7&/54."/"(&.&/5 This subject provides the basic understanding in both theory %$"$6-*/"3:"35*453: and practical in setting up an event. It covers the four major This subject is designed to provide students with the stages in organising an event – planning, managing, staging fundamental skills in kitchen arts and on how to enhance food and evaluating. This subject will also provide the necessary presentation. Students will have the opportunity to learn, via background understanding for the students via events project demonstration and practice, advanced piping techniques, cake proposals and analytical reports. decoration, bread showpieces, chocolate and sugar works. %&7&7&/5446110354&37*$&4 %&$*/530%6$5*0/50&$0/0.*$4 This subject is designed to focus on the sales skills and This subject enables students to understand and apply the support services provided by suppliers and vendors to an economic principles of supply and demand theories; costing events company. The core support services would encompass and market structures and the relationships between them. It tourism, hospitality, commercial and government suppliers and also encompasses the basic economic concepts and enables vendors. Student will be taught to source for the most suitable an assessment of how the hospitality and tourism industry vendors and organise multiple vendors. Organisational skills operates from an economic standpoint. will be developed and implemented through the awareness of suppliers and vendors established systems and work procedures %&/#64*/&44&/(-*4)* specific to each industry. This subject is developed to enable student to learn and practise the main elements of Business English, for use in the %&7&7&/54(3"1)*$%&4*(/ hospitality, tourism, and events industries. It covers four basic This subject is designed to provide students with an language skills namely speaking, reading, listening and writing, understanding of the fundamentals and basics of graphic augmented with a variety of language activities to develop design, creative thinking and conceptual planning. The syllabus their proficiency in English. will be geared towards the events and conventions industry with practical coursework at all stages from planning to %&/#64*/&44&/(-*4)** execution. This subject has been designed in continuation to the Business English I subject. It enables students to learn and practise %&7&7&/5401&3"5*0/4* further the main elements of Business English, focusing on This subject is designed to prepare students to meet the writing skills as applicable to the needs of hospitality, tourism, challenges associated with the managing of MICE and events. and events industries. Students will be equipped with all the important MICE and events practical management theories and tools. Events Operations I is designed to give students a step-by-step checklist of planning and running events. Students will have to research, plan and draft out a proposal for an event.
%&7&7&/5401&3"5*0/4** %)4'00%"/%#&7&3"(&4&37*$&* As a follow-up to Events Operations I, the emphasis of Events This subject provides students with knowledge and skills on all Operations II is on managing, staging and evaluating events. aspects of food and beverage operations. Emphasis is placed This subject will provide a practical platform for students to on the understanding and practice of hygiene and cleanliness; organise an event. It trains students to be critical and creative relationship with staff and guests; acquisition of skills on types in managing events, obtain sponsorships, create promotional of restaurant services and organisation; and selling techniques materials and handle media relations. for food and beverage. %'%'00%4"'&5:"/%4"/*5"5*0/ %)4'00%"/%#&7&3"(&4&37*$&** This subject is an introduction to the food safety and sanitation "T B GPMMPX VQ UP 'PPE BOE #FWFSBHF 4FSWJDF ** UIJT TVCKFDU issues in the foodservice industry. It is designed to provide emphasises on the acquisition of skills on silver service, gueridon students with the theoretical knowledge and practical skills to service, buffet service, carving service and wine service; and prevent food contamination during the food preparation and management aspect of food and beverage operations i.e. legal production, distribution and service processes. considerations, revenue control, performance measures, sales promotion, staff organisation and training, leadership and basic %'%,*5$)&/%&4*(/"/%&3(0/0.*$4 management skills. This subject will provide an introduction to the key issues involved in the design and management of foodservice facilities, %)4'00%"/%#&7&3"(&01&3"5*0/4* illustrated with examples drawn from the industry. It presents This subject provides knowledge and skills to students on all the basics of foodservice, concept development, equipment BTQFDUTPGGPPECFWFSBHFPQFSBUJPOT&NQIBTJTJTQMBDFEPO selection and installation and facilities maintenance in the the understanding and practice of hygiene and cleanliness; foodservice facilities. The subject will also provide students acquisition of skills on types of restaurant services and with the necessary fundamentals of ergonomics in foodservice organisation; and selling techniques for food and beverages. facilities. %)4'00%"/%#&7&3"(&01&3"5*0/4** %'-'03&*(/-"/(6"(&ū&-&.&/5"3:'3&/$) "TBGPMMPXVQUP'PPEBOE#FWFSBHF0QFSBUJPOT* UIJTTVCKFDU This subject introduces students to the vocabulary, greetings, emphasises on the acquisition of skills on silver service, gueridon culinary terminologies, basic conversation, phonetics, sentence service and carving service; development of understanding and forming, grammar, salutations and translations used in the practice of teamwork; and handling of staff and customers. hospitality and tourism industry. %)4'00%"/%#&7&3"(&01&3"5*0/4*** %'-'03&*(/-"/(6"(&ū&-&.&/5"3:+"1"/&4& "T B GPMMPX VQ UP 'PPE BOE #FWFSBHF 0QFSBUJPOT ** UIJT 5IJTTVCKFDUXJMMJOUSPEVDFTUVEFOUTUPUIF+BQBOFTFDIBSBDUFST subject emphasises the management aspects of food and &MFNFOUBSZ,BOKJBOE,BOB CBTJDQSPOVODJBUJPOBOEWPDBCVMBSZ beverage operations i.e. legal considerations, revenue control, daily greetings and expressions, numerals, phonetics, grammar performance measures, sales promotion, staff organisation and sentence forming that will lead to basic conversation used and training, leadership and basic management skills. In terms in everyday life. of technical aspect, emphasis is placed on buffet operation, gueridon service and wine service; more importantly up-selling %)4#&7&3"(&456%*&4 skill as well as exposure to table d’hote menu with choices. This subject aims to provide an in-depth knowledge of wine, spirits, liquors, bar products and coffee beverages; and to %)43&45"63"/5#64*/&4401&3"5*0/4 provide a practical environment for wine tasting, setting up the This subject covers the aspect of concept development, CBS NJYPMPHZ CBSóBJSJOHBOEDPíFFQSFQBSBUJPO selection of restaurant location and layout, menu planning, marketing, human resource management, purchasing, food %)46/%&345"/%*/()041*5"-*5:"/% production, quality control, service and etc. of running a 5063*4.*/%6453: restaurant business. Students will be required to run a “real life” This subject introduces students to the different sectors that restaurant as part of their practical. make up the hospitality and tourism industry namely the lodging, travel and tours, food and beverage, gaming, recreation, theme parks, meetings, conventions, exhibitions, events and retailing. It will show how these different sectors are related and dependent on one another and how they are important to an economy. It will also explore each of these sectors individually and their respective career paths.
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