This course will provide students with knowledge on the information system used in the hospitality industry. Among the important topics are the importance of information systems in the hospitality sector, types of information systems used, the use of information systems in problem solving and the application of information system in the hospitality industry.

This course discusses the crucial elements involved in the successful operation of a restaurant and shows their interrelationships. The students are given an overview of the restaurant industry while looking at the major factors affecting the growth of the business and considering the factors that make the difference between success and failure in running a restaurant. The students are also exposed to the eating habits of the various segments, how customers view elements of nutrition in their choice of food, features that make the service encounter unique, importance of sanitation and food safety and the importance of quality operations and service in the restaurants.

A successful food and beverage service organization requires a management team who plans and controls its operation effectively. Therefore, an appropriate control system is necessary to assist food service owners and operators to evaluate their level of operation as well as providing information for their decision making. This course will look into cost control process which is normally used in the food and beverage operations. Topics to be discussed involve determining control policy, costing, pricing and labor requirement.

Practicum plays an important role for the development of student career and this course is to provides a platform and expose students to the real working experience. Students will undergo an effective enhancement skills training in some selected organizations. Therefore, students can apply the theoretical concepts that learn in the class through on-job-training and participating with the external activities having by the organization. This platform also will encourage students to develop and enhance their interpersonal skills such as leadership skill, working in teamwork, problem solving and others. In this course, supervision and discussion will be the main medium for student to complete the practicum.

This course analyses tourism as an industry and as a system of complex relationships between markets (demand) and destinations (supply) and between governments and private businesses at local, national and international levels. The course focuses its discussion and analysis on Malaysia tourism policies, the institutions involved in developing, implementing and monitoring policy as well as tourism development impacts on economics, community and environment. The course also explains on basic steps of planning by taking into account the methods to reduce the negative impacts and at the same time maximizing the benefits of tourism developments. Finally, the course focuses on the effective planning for sustainable and case studies to address the related issues involved.

This course is designed to provide students with full knowledge and concise overview on the latest theories and thought in the field of services marketing. The marketing of services is different from the marketing of goods. This difference become critical when tourism is concerned fully on service related nature. Service marketing is clearly a crucial issue today, in an era when marketing theory is dominated by the concept consumer-or market-led marketing, where organization must meet the demands of their customers if they are to thrive and excel in the market place. The tourism organizations (tourism providers) normally face difficulty in fulfilling these tasks unless they understand fully well on how to strategize their services marketing. The course focuses its discussion and analysis on theories and concepts of services marketing so that students will be able to develop strong knowledge on the foundations of services marketing, managing the service outcome, and services strategies. Students are also expected to be able to examine specific case studies that related to services marketing in tourism. Students must work together in teams to define problem, develop solution plan, produce and demonstrate the outcomes and present their work using written and oral reports.

This course introduces students to the MICE (Meetings, Incentives, Conventions and Exhibitions) industry. It is aimed to provide students with knowledge concerning the basic concepts, theories, principles, values and issues related to MICE management. Students will be exposed to the development and benefits of MICE industry in Malaysia and globally as well as the current trends and future challenges of the industry. During the course, students will be introduced to different types of MICE events; different venues and facilities available; organizing; marketing and operations of MICE events; key industry stakeholders; quality issues; MICE event evaluation and bidding process.

This course introduces students to corporate event which covers business events and other events organised by the corporate sector. It is aimed to provide students with knowledge concerning the concepts, theories, principles, values and issues related to corporate events management. During the course, student will be required to critically analyse sample cases using theories and concepts of events management as well as using their own experiences to solve a related problem. The course develops analytical thinking and decision making abilities of students, especially in relation to solving issues in managing events.

This course will introduce the concepts and applications of human resource management in the tourism and hospitality industry. Topics such as leadership, communication, performance appraisal, cultural diversity, training, motivation, labour relations and others will be examined. The class also focuses on the role of the human resource manager and the critical issues that concern managers in the tourism and hospitality industry.