Learning outcome of core subjects

Food and Beverage service:

Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions. Describe the economic impact of the F&B industry. Learn about the various types of services, equipment, furniture and service items.

Front Office:

Explain that the primary function of front office staff is to coordinate guest services, and review basic front office functions and responsibilities that allow staff to meet guest standards. Describe how a front office department in a small, large, and mega hotel may be organized.

Accommodation Operation:

Learn about rooms division, operations and management. Learn about the guest needs, in terms of the facilities and services offered. Learn the aspects of the relationship between the rooms division and other departments within a lodging operation.

Food production:

To familiarize the students with the theory and practice of kitchen operations. The student will gain knowledge of kitchen terminology, equipment use and the basic techniques of food preparation

Programme Specific Outcome of Hospitality Management:

The Programme offers a B.Voc degree in Hospitality Management. Upon completion of the degree requirements, students will be able

To interpret the fundamental principles of essential hospitality and tourism business functions,

To demonstrate professional behavior and competencies in customer service,

To develop a range of leadership skills and abilities such as motivating others, leading changes, and resolving conflict,

To communicate effectively in oral and written communication,

To analyze and solve problems, using appropriate tools and technology,

To recognize the challenges and opportunities of working effectively with people in a diverse environment.