Diploma In Hotel Management
JPT/BPP(U)1000-801/88/Jld.4(54)/N/811/4/0085/05/2017/MQA/FA1942
Course Information
Intake
NA
Credit Hours
90 Hours
Duration of Study
3 Years
Programme Description

Diploma In Hotel Management

The hospitality and tourism industries in Malaysia contributed more than RM70bil in national incomes in 2016. This translate into millions of jobs for Malaysians across the board from being a front office agents, an assistant manager to a more senior managerial position. As our industry moves from being skills-based to a more knowledge-based industry, you will need a minimum qualification to access these top jobs.

Diploma In Hotel Management

• Passed Sijil Pelajaran Malaysia (SPM)/ Sijil Pelajaran Malaysia Vokasional (SPMV) with minimum 3 credits in any subject; OR

• Passed O-Level with at least a full pass in 3 subjects; OR

• Passed Unified Examination Certificate (UEC) with minimum a Grade B in 3 subjects; OR

• Passed Certificate (MQF Level 3) in related area with at least a CGPA of 2.00; OR

• Passed Sijil Kemahiran Malaysia (SKM) Level 3 in related area and passed SPM with minimum a credit in one (1) subject and has undergone strengthening program(if necessary); OR

• Passed Sijil Tinggi Persekolahan Malaysia (STPM) with minimum grade C (CGPA 2.00) in one (1) subject; OR

• Passed STAM (maqbul rank); OR

• Other equivalent qualifications recognised by the Malaysian Government

Junior, middle and higher managerial positions in the front and back-of- house form a Sales & Markeitng Manager to Human Resource to Food & Beverage Managers.

  • Pengajian Malaysia 2 / Bahasa Komunikasi 1

  • Academic English 1

  • Principle of Accounting 1

  • Introduction to Culinary Skills

  • Introduction to Economics

  • Co-Curriculum

  • Academic English 2

  • Basic Entrepreneurship

  • Computer Software Applications

  • Principle of Marketing

  • Academic English 3

  • Professional Communications

  • Introduction to Hospitality and Tourism

  • Principle of Management

  • Theory of Food 

  • Food Safety and Sanitation

  • Food and Beverage Cost Control

  • Food and Beverage Service

  • Housekeeping Operation

  • Pastry, Bakery and Confectionary

  • Foreign Language - French

  • Food and Beverage Management

  • Front Office Operation

  • Event Management 

  • Human Resource Management

  • Menu Development Analysis

  • Hotel Maintenance

  • Industrial Training 1

  • Industrial Training 2

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