Front office is a key and central focal point of any hotel, it’s the communication hub where all departments cross paths. Front office is a major revenue generator with a rich service orientated and mindset. Today the Hospitality industry requires its new staff to be competent having practical experiences which makes them easier to train. This module focuses on two elements; one being the academic theories of Front Office, the other is the practical side of operations. This gives students the opportunity to put theories into practice within a controlled environment.

Events are short-term phenomena bounded in time and space in organisational calendars. Although temporary, they need to be run professionally as the organisations operate in complex business networks. From mega events to affairs with small set-ups, events are organised diversely to be vehicles for various occasions; to contribute to and fulfill wide societal, organisational and cultural purposes. This module provides an overview on designing and organising events, and related measures to make them successful and safe.

Students are introduced to the basic principles and practices of communication. They will acquire the necessary conceptual foundation for future practical applications. Students will learn how to become composed, credible and articulate speakers in a variety of professional situations. Special attention is paid to identifying and developing verbal and non-verbal communication skills, as well as cultivating strong and expressive vocal characteristics.

The increasing levels of globalisation brought on by this technological age have opened the hospitality industry up to an exciting variety of culinary options. Together with these new opportunities come new challenges of familiarising practitioners with the wide choices in food, beverages, cultural styles and dietary needs. This module will serve to provide an overview of some of the options and requirements for food and beverage operators in the globalised context.

The increasing levels of globalisation brought on by this technological age have opened the hospitality industry up to an exciting variety of culinary options. Together with these new opportunities come new challenges of familiarising practitioners with the wide choices in food, beverages, cultural styles and dietary needs. This module will serve to provide an overview of some of the options and requirements for food and beverage operators in the globalised context.

Housekeeping provides home away from home comforts to the valued guest.  The housekeeping department is the most critical and important area within a hotel.  Its systematic approach to perfection sets the hotel standards which sets the benchmark against other hotels. Housekeeping staff today are highly skilled staff with an array of skills that propel them in to a future management career. This module prepares students to be competent and operationally ready for a career journey in Housekeeping operations.

The module is designed to impart students a life-long self-learning process approach in acquisition of knowledge in production skills as part of personal development planning in higher education. The students will learn and apply key academic skills on presentation and research finding writing in the academic contexts on class assignments, projects and examinations.

The module aims to equip students with fundamental knowledge for the various aspect of business. In this module, we will discuss the nature and purpose of business, structure and classification of business, different stakeholder perspectives, internal and external environment factors that influence the scale of business and production.

Given the intensity and unpredictable nature of working in the hospitality industry, immersion in an actual hospitality setting will further a student’s capabilities, perhaps regardless of any extent of instruction or practical simulation. This portion of the course aims, where possible to provide students with that immersion and enhancement.