LEARNING OUTCOME:

FOOD AND BEVERAGE MANAGEMENT

• Identify the major factors affecting the growth of the food and beverage industry.
• Understand the customer.
• Develop a marketing plan.
• Promote the operation.
• Understand the pricing and designing of the menu.
• Understand the important of delivering high quality service.
• Understand the important of physical facility.
• Develop procedures for the effective purchasing, receiving, storing, and issuing of items used in the operation.
• Understand the important of kitchen equipment selection, maintenance and energy management
• Exercise effective cost controlling
• Learn about the concept of risk management and the safeguarding of assets.

INTERNATIONAL HOSPITALITY

• Understand the process of internationalisation in the context of hospitality industry and assess the role of multinational corporations in influencing management practice in hospitality industry.
• Be able to critically apply theories of internationalisation when it comes in hospitality industry context.
• Be able to critically apply theories that explain cultural differences in management practice within hospitality industry sector.
• Understand the interplay between organisational design and practices in international hospitality industry organisations and their impact on management policy and practice.
• Understand the role foreign direct investment in the hospitality industry sector, including its benefits and limitations.
• Understand the role of strategic business development models in the internationalisation of hospitality industry organisations.

STRATEGIC MARKETING MANAGEMENT

• Understand the broad concepts and processes of strategic development and marketing planning and the associated theoretical models and frameworks.
• Understand the importance of strategic marketing analysis and research and how today’s global, dynamic, and highly competitive business environment influences the process of strategic development and marketing planning.
• Understand how organisations determine their strategic direction and know how to identify and evaluate the various ways in which this can be achieved.
• Understand how to implement, measure and control strategic marketing plans.
• Understand how strategic marketing can be applied to a range of business contexts including the small to medium-sized sector.
• Understand the impact that technological advances have on strategic marketing and be able to incorporate such advances into strategic marketing plans.

HOUSEKEEPING MANAGEMENT

• Understand the goings of the hotel industry
• Understand the different departments and their role in the hotel industry
• Able to list the different jobs in the department
• Define each of the job scope of the people working in the department
• understand the different aspects of a contract
• Plan the schedule of the operations of the department
• Understand the importance of the housekeeping control desk
• Understand the importance of pest control and waste disposal so as to make sure that a customer has the best experience
• Learn the importance of good interior design so as to utilise space and improve service
• Understand the importance of safety and security in a hotel

INDUSTRIAL ATTACHMENT PROGRAMME

• Knowledge of recipe development and formula ratios
• Ability to work with a product development team
• Knowledge of culinary fundamentals and production systems
• Knowledge of ingredients functionally
• Knowledge of traditional sauces/stocks
• Understanding of the complete process of research through production of a product which can be produced in large volumes
• Knowledge of all commercial kitchen functions and pressures
• Ability to leverage trends into new products
• Ability to work effectively with other company departments to develop large scale products
• Knowledge of regional cuisines, including preparation, spicing, and presentation

*PROJECT WORK

Students will be required to write a consultation report, where students are to do research covering key issues in the tourism and hospitality management industry. Research will consist of review of primary and secondary sources (e.g., information booklets and newspapers), case comparisons, and if possible, interviews. Students will learn to review a myriad of literature, define problem(s), be able to analyses problems critically and recommend solutions. It also enables students to improve their communication and report writing and presentation skills through this project.

TEACHER-STUDENT RATIO is 1:48

ASSESSMENT MODE

• WRITTEN TEST/ ASSIGNMENT/ PRESENTATION / CLASS TEST

ASSESSMENT WEIGHTING

• EXAMINATION: 60%
• PRESENTATION/ MCQTEST: 20%
• REFLECTIVE WRITING: 10%
• PROFESSIONAL BEHAVIOUR: 10%

ASSESSMENT GRADING CRITERIA

• High Distinction (HD) – 80 Marks and Above
• Distinction (D) – 70 to 79
• Credit (C) – 60 to 69
• Pass (P) – 50 to 59
• Fail (F) – 49 Marks and below

AWARD CRITERIA

• Attain Minimum “Pass” in all modules
• No outstanding payment due
• Maintain 75% of Attendance of the course duration
• Successful completion of the Industrial Attachment/Project Work and secure minimum 50% points
• Completed ‘Evaluation Form’ to provide feedback

EXPECTED EXAMINATION RESULTS RELEASE DATE

• 1 month after the examination

EXPECTED AWARD CONFERMENT DATE

• within 2 months after successful completion of all modules