Course Details
| Year | Fee |
|---|---|
| 1st Year | MYR 16,480.00 |
| 2nd Year | MYR 10,600.00 |
| 3rd Year | MYR 10,600.00 |
| Description | Fee |
|---|---|
| COMPLETION PROCESSING FEE | MYR 1,060.00 |
| Application Fee | MYR 1,060.00 |
| RESOURCE FEE (Per year) | MYR 954.00 |
| EMGS | MYR 3,000.00 |
Overview
The Diploma in Hotel Management Program at City University Malaysia is a comprehensive and practical-oriented program that aims to prepare students for a thriving career in the hospitality industry. The program focuses on equipping students with the necessary knowledge, skills, and expertise required in this dynamic and rapidly expanding field. By combining theoretical knowledge with hands-on training, students develop a strong foundation in hotel management principles, operations, and industry practices. This program ensures that graduates are well-prepared to excel in various roles within the hospitality industry.
Entry Requirements
Pass A-Level with a minimum of Grade D in any two (2) subjects AND a Pass in Mathematics and English at SPM Level or its equivalent.
For other qualifications and certificates (e.g., UEC, Foundation, STAM, etc..) please contact our educational consultants or submit your application for Admission assessment.
Future Careers
Business Development Manager, Convention / Events Planner, Cost Control Manager, Customer Service Manager, Director of Operations, Exhibition Manager, Executive Housekeeper, Director of Food & Beverage, Director of Marketing, Director of Restaurants, Director of Sales, Front Office Manager, Hotel Manager, Human Resource Manager, Public Relations Manager, Purchasing Manager, Restaurant Manager, Revenue Manager, Rooms Division Manager, Training Manager.
Curriculum
YEAR 1
• Academic English 1
• Pengajian Malaysia 2/ Bahasa Melayu Komunikasi 1
• Co-Curriculum
• Theory of Food
• Introduction to Hotel and Tourism
• Academic English 2
• Basic Entrepreneurship
• French Language
• Food and Beverage Service
• Fundamentals of Food Preparation (P)
• Professional Communication
• Bahasa Kebangsaan A
• Understanding HotelRegulations
• Hotel Safety and Security
YEAR 2
• Food and Beverage Cost Control
• Hotel Operations
• Basic Hotel Cookery
• Economics for the Hospitality Industry
• Housekeeping Operations (P)
• Academic English 3
• Front Office Accounting Systems
• Food and Beverage Management (P)
• Hotel Maintenance
• Food Safety and Sanitation
• Small Hotel Performance Analysis
• Front Office Operations
• Supervision in Hotel and Restaurant
• Customer Service Excellence
• Hotel and Restaurant Sales and Promotions
YEAR 3
• Industrial training
