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Diploma in Restaurant Management

SEGi College Kuala Lumpur
Kuala Lumpur, Kuala Lumpur
This programme is to develop the ability to understand the key concepts of the restaurant operations and the importance of procedural knowledge to apply in real situation in order to build the right competencies to support executional excellence in the restaurant operation.

MODE OF DELIVERY
Lecture, tutorial, practical and work-based learning.

Students with the Diploma in Restaurant Management qualification, will be able to work* with QSR Brands (KFC, Pizza Hut, Life and Ayamas) as management trainees.

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Course Summary

Intake

Course Fees (estimated)

RM 28,975

Course Duration

2.5 years

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  • 3 credits in SPM (and pass BM/Sejarah) / O-Levels; or
  • Unified Examination Certificate (UEC) with at least 3Bs; or
  • Pass certificate in relevant fields from any Pemberi Pendidikan Tinggi (PPT) recognized by the Government of Malaysia with at least CGPA 2.00; or
  • Any equivalent qualification that are approved by the Malaysia Government Bodies
Registration Fee: RM 500
Facility & Lab Charges: RM 3,675
Security Deposit: RM 300
Tuition & Exam Fee: RM 24,500
Grand Total Fees: RM 28,975


Payment Scheme - Tuition & Exam Fees
Monthly: 29 @ RM 820, last @ RM 720
Semester: 7 @ RM 3,500
Yearly: 2 @ RM 12,250
YEAR 1
Semester 1 (In Campus)
  • Introduction to Hospitality and Tourism Industry
  • General Language Training
  • Financial Accounting
  • Food Production
  • Principal of Management
  • Food Nutrition, Hygiene and Sanitation

Semester 2 (In Campus)
  • Purchasing, Cost and Control
  • Food and Beverage Management
  • Restaurant Operation and Services
  • Malaysian Studies 2 (for local student only)
  • Bahasa Melayu Komunikasi 1 (for international student only)

Semester 3 (In Campus)
  • Introductory French
  • Islamic / Moral Studies
  • Academic English
 
YEAR 2
Semester 1 (In Campus)
  • Principles of Marketing
  • Decision Making Skills / Bahasa Kebangsaan A (for local student without credit in SPM)
  • Service Quality Management
  • Hopitality, Tourism and Food Law
  • Co-curriculum Management
  • Entrepreneurship

Semester 2 (In Industry)
  • Basic Restaurant Operations

Semester 3 (In Industry)
  • Restaurant Customer Service
  • Food Handling and Storage
 
YEAR 3
Semester 1 (In Industry)
  • Kitchen Operation
  • Restaurant Leadership and Teamwork Skills
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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