Course Details
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Diploma in Hospitality and Tourism Management

First City University College
Petaling Jaya, Selangor
The tourism industry is one of the key economic sectors in Malaysia  Every year billions of Ringgit are spent by tourists around the globe. The Diploma in Hospitality & Tourism Management equips students with the ability to demonstrate advanced knowledge of kitchen management, food, and beverage management as well as tourism planning and management.
 
Students will attend an internship programme where they will have an opportunity to obtain hands-on experience at leading hotels, travel agencies, event companies, food service outlets, and entertainment service providers.

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Course Summary

Intake

Jan, Apr, May, Oct

Course Fees (estimated)

RM 38,720

Course Duration

2 Years

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SPM
Minimum 3 credits and at least a pass in English OR Sijil Kemahiran Malaysia (SKM) Level 3 with SPM 1 credit

UEC
Minimum 3Bs and at least a pass in English

GCE O-LEVEL
Minimum 3 credits and at least a pass in English

OTHER QUALIFICATIONS
Other equivalent qualifications which are recognized by the Malaysian government
Registration Fee - RM 500
Security Deposit - RM 800
MPU Subjects - RM 1,000
Tuition Fee
  • S1: RM 6,080
  • S2: RM 3,800
  • S3: RM 6,080
  • S4: RM 7,220
  • S5: -
  • S6: RM 6,460

Resource Fee - RM 300
Lab Fee - RM 500
Industrial Training - RM 1,520 (S5)
Studies Duration - 2.5 years (7 semesters)
Miscellaneous Fee - Uniform: RM 720, Insurance: RM 510

Total: RM 38,720
YEAR 1
• Introduction to Hospitality
• English for Hospitality and Tourism
• Accommodation Operations: Housekeeping Management
• Foundation of Tourism
• Tourism and Hospitality Economics
• Management Principles
• Food Studies
• Front Office Operations and Management 1
• Principles of Marketing
• Travel and Tour Agency Management
• Tourism Geography
• Communicating Using IT
• Human Resource Management

YEAR 2
• Hospitality Law
• Kitchen Management
• Food and Beverage Management
• Tourism Planning and Management
• Financial Management 1: Accounting Principles: Food and Beverage Cost Control
• Marketing for Hospitality and Tourism
• Front Office Operations and Management 2
• Tourism and Its Environment
• Financial Management 2: Management Accounting and Cost Accounting
• Events Management
• Work Placement
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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