INTRODUCTION
Bachelors of science (Hons) in Hospitality Management (BHM), accredited by Lincoln University College Malaysia is a 4 years degree equivalent to TU BHM. This programme is composition of theoretical and practical competences required by Hospitality Industry. This is an ideal programme for candidates willing to excel in their career at management level in Hospitality Industry including International Cruise ships, Star Hotels, restaurants, Cafes, pubs, and catering businesses etc.
IDEAL PROGRAMME FOR:
- +2 graduates from any stream
- Willing to work in hospitality industry
ADMISSION PREREQUISTE:
- +2 with minimum 50% aggregated marks and English as a compulsory subject.
- Should be through with ACA written entrance test and interview
- Should be willing to study hard at all time
| Year 1: SEMESTER-1 |
Credit |
| Introduction to Hospitality & Tourism Management |
3 |
| Housekeeping Operation |
4 |
| Front office Operation |
4 |
| Food and Beverages Service Skill |
4 |
| Fundamentals of Computers in Hotels: concept and application |
4 |
| English for Academics |
3 |
| Year 1: SEMESTER-2 |
Credit |
| Front office Management |
4 |
| Housekeeping Management |
4 |
| Food Production Operations |
4 |
| Food and Beverages Service Operations |
4 |
| Hospitality English |
3 |
| Fundamentals of Management |
3 |
| Year 2: SEMESTER-3 |
Credit |
| Food Science and Nutrition |
4 |
| Accounting for Hospitality |
4 |
| Food Production Management |
4 |
| Beverage Study |
4 |
| Hospitality HRM |
3 |
| Hotel French |
3 |
| Year 2: SEMESTER-4 |
Credit |
| Introduction to Hospitality & Tourism Management |
4 |
| Housekeeping Operation |
4 |
| Front office Operation |
4 |
| Food and Beverages Service Skill |
4 |
| Fundamentals of Computers in Hotels: concept and application |
3 |
| English for Academics |
3 |
| Year 3: SEMESTER-5 |
Credit |
| Front office Management |
4 |
| Housekeeping Management |
4 |
| Food Production Operations |
4 |
| Food and Beverages Service Operations |
4 |
| Hospitality English |
3 |
| Fundamentals of Management |
3 |
| Year 3: SEMESTER-6 |
Credit |
| Food Science and Nutrition |
4 |
| Accounting for Hospitality |
4 |
| Food Production Management |
4 |
| Beverage Study |
4 |
| Hospitality HRM |
3 |
| Hotel French |
3 |
| Year 4: SEMESTER-7 & 8 |
Credit |
| Industrial Training/ Internship |
24 |
| Internship Report |
6 |