In this module, students will learn how to create financial statements, examine how costs are classified, how budgets are created and the various reports generated. Utilising key accounting concepts, the students will analyse how financial information is used to evaluate organisational performance and to make effective management decisions.

This module introduces students to professional development skills that will increase their employability profile. Students will learn effective communication skills and proper etiquette.

This module explores general marketing topic areas, which include: principle and concepts of marketing, marketing strategy, marketing research, and sales process and consumer trends. On completion of this module, students will gain a theoretical and practical understanding of managerial marketing decision making.

Students will learn the principles and practices of delivering consistent quality service. Students will acquire knowledge and skills needed for customer relationship management and formal business communication. The course further equips students with the necessary skills to communicate with customers and the rules of etiquette in social exchanges.

This module offers an overview of the travel, tourism and hospitality industry. It explores the inner workings of various components of lodging, food service and travel organisations. Students will gain a better understanding of the hospitality and tourism businesses; identify the profile and travel pattern and motivation of travellers, their needs and requirements and how resources are managed to meet their needs.

This module defines IT (Information Technology) and ICT (Information and Communication Technologies) in the context of the travel, tourism and hospitality industry. Students will learn the evolution of ICT over the past two decades and operational uses of ICT in travel, tourism and hospitality businesses.

This module introduces students to food and beverage operations in a restaurant. Students will learn the knowledge and skills required to serve in the various types of restaurant, from fine dining to fast-food chain. They will develop the practical skills in setting up the restaurant for business, maintenance of restaurant facilities, and serving and preparing of food and beverage.

This module is designed to introduce students to the organisational structure and various functions of a modern hotel. Students will learn the various classifications of accommodation, arrival and departure of guests, cashiering, concierge services and back-of-house functions.

This course covers issues and methods in tourism development planning from the perspective of sustainable development, that is, where it is important to use resources to meet the needs of society today in such a way as to ensure the availability of resources, thus meeting the needs of future generations. This is done via the application of many traditional public planning methods, emphasising community participation and ecosystem management models.

This course facilitates an understanding of the policies, procedures, and systems required to attract, select, develop and retain quality employees. Students learn about the major environmental factors that affect the HR function, including legislation, economics, and demographics. The course emphasizes human resource issues in the hospitality industry. Instruction is based on lecture and discussion as well as case analysis and project work.

Organisation Behaviour (OB) is an interdisciplinary field that aims to better understand and manage people in the workplace. It is oriented towards research and application. This course is designed to acquaint students with the theories of behaviour of people in social organisations. It also covers topics like managing organisational changes.

Quantitative Methods is the application of a mathematical and scientific approach to solving business and management problems in order to help managers make better decisions. It is intended to provide students with an understanding of the role that quantitative methods play in the decision making process. It encompasses a number of mathematically oriented techniques that have either been developed within the field of management science or been adapted from other disciplines, such as the natural sciences, mathematics, statistics, and engineering.

This module introduces students to microeconomic principles and theories in the context of applications and solutions associated with the service industry with a focus on hospitality and travel. Topics include: principles of production, supply and demand, firm behavior, costs, pricing and topics specifically associated with the travel and hospitality industry. Course work includes readings, lectures, discussions, problem sets and guest speakers.

This module aims to equip the students with an understanding of the basic concepts associated with corporate financial management. It provides an overview of the techniques used by the financial manager in making the underlying financial and investment decisions and uses various methods to maximize a firm’s wealth. Topics include financial forecasting, planning & budgeting, financial statement analysis, time value of money, valuation of the firm using risk-return models, capital budgeting and cash flow.

This course covers pertinent management issues and principles relevant to the food and beverage industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the F&B service system: marketing, menu planning, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout the course.

Students have the opportunity to be placed in one of our partner’s hospitality companies. In the 6 months of attachment, students may be rotated in different departments and roles to gain substantial experience required for them to gain a foothold in the industry after they graduate. Supervisors will be placed in the charge of students. The supervisors will conduct site visits to understanding the students’ working conditions and performance. Assessment of the students’ performance is after 6 months by the respective company management and designated supervisors.