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Diploma in Hotel Management
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | January, February, May, June, September, October |
| Tuition (Local students) | S$ 7,336 |
| Tuition (Foreign students) | S$ 10,685 |
About
Hospitality & Tourism industry is the third-largest component of the service industry in Malaysia. In 2021, this industry has contributed 6% of Malaysia’s GDP and 23% of national employment, which is about 3.5 million jobs.
Admissions
Intakes
Fees
Tuition
- S$ 7,336
- Local students
- S$ 10,685
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- SPM: Minimum 3 credits subjects. Credit in Mathematics and pass in English
- STPM: Minimum C (GPA 2.0)
- Pass in Mathematics and English
- CERTIFICATE IN ENGINEERING / ENGINEERING TECHNOLOGY /
RECOGNISED VOCATIONAL AND TECHNICAL / SKILLS CERTIFICATE: - Minimum of 1 year of relevant work experience or 1 semester of a bridging programme
For International Students
IELTS 4.0 or equivalent
Curriculum
YEAR 1
- Professional Communication
- Food and Beverage Service (P)
- Academic English 1
- Pengajian Malaysia 2/ Bahasa Melayu Komunikasi 1
- Co-curriculum
- Introduction to Hotel and Tourism
- Theory of Food
- Academic English 2
- Basic Entrepreneurship
- Bahasa Kebangsaan A
- French Language
- Fundamental of Food Preparation (P)
YEAR 2
- Front Office Operations
- Front Office Accounting System
- Customer Service Excellence
- Academic English 3
- Basic Hotel Cookery
- Food and Beverage Cost Control
- Food Safety and Sanitation
- Hotel Maintenance
- Economics for Hospitality Industry
- Hotel Safety and Security
- Hotel Operations
YEAR 3
- Understanding Hotel Regulations
- Housekeeping Operations (P)
- Hotel and Restaurant Sales and Promotions
- Small Hotel Performance Analysis
- Food and Beverage Management (P)
- Supervision in Hotel and Restaurant
- Industrial Trainings