Subjects
- Fundamentals of Management (3 credits)
- Fundamentals of Kitchen (4 credits)
- English 1 (3 credits)
- Introduction to Hospitality and Tourism Management (3 credits)
- Food and Beverage Management (3 credits)
- Kursus Falsafah dan Isu Semasa (Philosophy and Current Issues Course)/Malay Language Communication 2 (3 credits)
- Front office management (3 credits)
- Housekeeping Management (3 credits)
- Hospitality accounting (3 credits)
- Hospitality human resource management (3 credits)
- English 2 (4 credits)
- Event Management (3 credits)
- Penghayatan Etika dan Peradaban (Appreciation of Ethics and Civilizations) (3 credits)
- Hospitality Training and Development (3 credits)
- Travel and tour (3 credits)
- Hospitality Service Management (3 credits)
- Hospitality Marketing (3 credits)
- Hospitality Revenue Management (3 credits)
- Customer service in hospitality industry (3 credits)
- Dasar Kerajaan dan Awam Malaysia/ Malaysian Government and Public Policy (2 credits)
- Food Culture (3 credits)
- Hospitality Management Accounting (3 credits)
- Hotel Management (3 credits)
- Community Service (2 credits)
- Hospitality Information System (3 credits)
- Hospitality Strategic Management (3 credits)
- Hospitality Procurement (3 credits)
- Leadership Skills and Human Relation (2 credits)
- Tourism planning and development (3 credits)
- Organizational Behavior (3 credits)
- Restaurant Operation Analysis (3 credits)
- Entrepreneurship (3 credits)
- Research Methodology (3 credits)
- Environmental management in hospitality industry (3 credits)
- Restaurant Layout and Design (3 credits)
- Public Relation (3 credits)
- Recreation And Leisure Management (3 credits)
- Hospitality law (3 credits)
- Industrial Training (8 credits)