DIPLOMA IN HOTEL MANAGEMENT

KPT/JPS (N/811/4/0071) (MQA/FA1377) 03/17
Baccalauréat Technologique Hôtellerie (BTH)
 
INTAKES : JANUARY, MAY, AUGUST
 
Our Diploma in hotel management is designed to give students comprehensive operational and technical skills for a career in the hospitality industry.

The curriculum focuses on the key competencies related to hospitality operations, communication, human relations and cultural diversity. Through this diploma programme, students can gain knowledge on the concept of hospitality and develop operational skills that will allow them to work in different service sectors.
 
 
2-YEAR PROGRAMME

Knowledge of Professional Tools
  • Exposure to using Opera (Property Management System) and Micros (Point of Sales) software, which are widely used in the hospitality industry.
  • Well-equipped and state-ofthe- art facilities to aid learning.

Preparation for the Industry
  • Exposure to three major operational aspects of the hospitality industry: rooms division, food and beverage service as well as cuisine.
  • Develop communication and customer skills, which cultivates service-minded graduates.
  • Exposure to introductory business studies such as Marketing, and Accounting.
  • Regular field trips and industry visits to hospitality establishments to understand the industry.

Real-World Experience
  • 16-week internship in hotels, integrated resorts, restaurants or convention centres to develop relevant skills.

Flexible Further Study Options
  • Advanced standing into Year 2 for Bachelor of International Hospitality Management (Hons), Bachelor of Culinary Arts & Foodservice Management (Hons) or *Bachelor of International Tourism Management (Hons) (Events Management).

Dual Award
  • Students will receive equal recognition and certification from both Taylor’s University and the Académie de Toulouse, a division of the French Ministry of Education.
 
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PROGRAMME STRUCTURE
 
YEAR 1
Term 1
  • English for Academic Purposes
  • Business of Hospitality & Tourism
  • Fundamentals of Food & Beverage
  • Fundamentals of Cuisine
  • MPU (U1)*
Term 2
  • Business Mathematics
  • English for Specific Purposes
  • Food & Beverage Operations
  • Cuisine Operations
  • Procurement for the Hospitality Industry
  • MPU (U2)*
Term 3
  • Hospitality Marketing
  • Front Office Management
  • Housekeeping Management
  • Beverage Studies
  • Hotel Facilities Management
  • MPU (U3)*
 
YEAR 2
Term 4
Internship

Term 5
  • Hospitality Accounting
  • Basic French I
  • Rooms Division Management I
  • Restaurant Management
  • Wine Studies
  • MPU (U4)*
Term 6
  • Managing Organisation Functions
  • Basic French II
  • Rooms Division Management II
  • Food & Beverage Management
  • Hospitality Technical Case Studies
 
NOTE:
* The Ministry of Education (MOE) requires all students to take Mata Pelajaran Umum (MPU) (i.e. General Studies) which is categorised under U1, U2, U3 and U4 within the duration of their studies. U1 modules are prescribed by MOE whereas U2, U3 and U4 modules are from a list of University Core Modules (UCM) prescribed as per the Programme Guide.
 
Find out more about your programme by talking to our friendly education counsellors.