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Study Mode | FULL TIME | ||||
Level | DIPLOMA | ||||
Duration | 2 years in campus, 1 year in industry | ||||
Intake |
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This programme is to develop the ability to understand the key concepts of the restaurant operations and the importance of procedural knowledge to apply in real situation in order to build the right competencies to support executional excellence in the restaurant operation.
MODE OF DELIVERY
Lecture, tutorial, practical and work-based learning
YEAR 1
Semester 1 (In Campus)
Introduction to Hospitality and Tourism Industry
General Language Training
Financial Accounting
Food Production
Principal of Management
Food Nutrition, Hygiene and Sanitation
Semester 2 (In Campus)
Purchasing, Cost and Control
Food and Beverage Management
Restaurant Operation and Services
Malaysian Studies 2 (for local student only)
Bahasa Melayu Komunikasi 1 (for international student only)
Semester 3 (In Campus)
Introductory French
Islamic / Moral Studies
Academic English
YEAR 2
Semester 1 (In Campus)
Principles of Marketing
Decision Making Skills / Bahasa Kebangsaan A (for local student without credit in SPM)
Service Quality Management
Hopitality, Tourism and Food Law
Co-curriculum Management
Entrepreneurship
Semester 2 (In Industry)
Basic Restaurant Operations
Semester 3 (In Industry)
Restaurant Customer Service
Food Handling and Storage
Semester 1 (In Industry)
3 credits in SPM (and pass BM/Sejarah) / O-Levels; or
Unified Examination Certificate (UEC) with at least 3Bs; or
Pass certificate in relevant fields from any Pemberi Pendidikan Tinggi (PPT) recognized by the Government of Malaysia with at least CGPA 2.00; or
Any equivalent qualification that are approved by the Malaysia Government Bodies
Students with the Diploma in Restaurant Management qualification, will be able to work* with QSR Brands (KFC, Pizza Hut, Life and Ayamas) as management trainees.
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