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S TUDENTHANDBOOK

DEPARTMENT OF TOURISM AND HOSPITALITYPOLITEKNIK IBRAHIM SULTAN

KM. 10 JALAN KONG KONG, 81700PASIR GUDANG, JOHORTel:+607-2612488 Fax:+607-2612402

Email: [email protected]

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ISBN 978-967-14160-5-1

STUDENT HANDBOOK

DEPARTMENT OF TOURISM AND HOSPITALITY

EDITORIAL BOARD ACKNOWLEDGEMENT

Tourism and Hospitality Department would like to express our sincere appreciation to all those involved in producing the Student Handbook

PatronHjh Rashidah Binti Mustapa

AdvisorHj. Abd. Razak Bin SenanNoor Azmi Bin Hj Asmawi

Lead EditorHjh. Normala Binti Abdullah @Dollah

Assistant EditorZubydah Binti MustafaAdibah Binti Ahmad

DesignerZulkefli Bin AmdanNurulkusuma bin Adnan

WritersNor Akashah binti KassimHanis Atikah Binti HashimRut Binti DouniNurshayzwani Binti Abdul SamadZainab Binti Ali TahaZanarita Binti Abdul MalekHasliza Binti Alyimran

Committee MemberMohd Amin Bin Zakaria

Proof ReadersNoor Azeelia Binti Abdul MananMuhammad Alhafiz Bin Amat EsaYeow Chee KheongTarishini A/P Visvalingam

PrintingAbu Bakar Bin Abdul Hamid

and all those involved directly and indirectly

2016 © Politeknik Ibrahim Sultan

Published by:

POLITEKNIK IBRAHIM SULTAN (PIS)KM10, Jalan Kong Kong81700 Pasir GudangJohor Darul Takzim.Tel: 07-2612488 Fax: 07-2612402Website: www.pis.edu.my

First Publication 2016All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Politeknik Ibrahim Sultan.

ISBN 978-967-14160-5-1

CONTENTSABOUT POLITEKNIK IBRAHIM SULTAN ....................................................

MISSION & VISION .................................................................................

CORPORATE LOGO .................................................................................

PIS ORGANIZATIONAL CHART ................................................................

PIS FLOOR PLAN .................. .................................................................

POLITEKNIK IBRAHIM SULTAN ACADEMIC TEAM .................................... Department of Mathematic, Science & Computer ................................... General Studies Department .....................................................................

POLITEKNIK IBRAHIM SULTAN NON ACADEMIC TEAM .............................. Student Affair Department (JHEP) ............................................................. Financial Assistance / Scholarship ............................................................. Liaison and Industrial Training Unit ........................................................... Psychology & Career Unit .......................................................................... Library ....................................................................................................... Tracer Study & Alumni ............................................................................... Sports Unit ................................................................................................ Co-Curriculum Unit ................................................................................... Students’ Residential College .................................................................... Others Facilities ......................................................................................... Smart Home ..............................................................................................

OUTCOME-BASED EDUCATION (OBE) ..................................................... Mission ...................................................................................................... Vision ......................................................................................................... What is OBE? ............................................................................................. Why OBE? .................................................................................................. The element of OBE .................................................................................. Constructive Element Process ................................................................... The OBE impact ......................................................................................... BLENDED LEARNING ..............................................................................

PORTAL CIDOS E-LEARNING POLITEKNIK MALAYSIA ...............................

DEPARTMENT OF TOURISM AND HOSPITALITY ....................................... Department Background............................................................................ Organizational Chart ................................................................................. Achievement ............................................................................................. Programme Offered ..................................................................................

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PROGRAMME OVERVIEW ...................................................................... B. Sc. (Hons) International Tourism and Hospitality Management ........... Diploma In Hotel and Catering Management ........................................... Diploma in Tourism Management ............................................................. Diploma in Event Management ................................................................. Diploma in Hotel Management ................................................................. Sijil Kemahiran Hotel dan Katering ............................................................ DEPARTMENT FACILITIES ........................................................................

ENTRY REQUIREMENT ............................................................................

PROGRAMME LEARNING OUTCOME ...................................................... B. Sc. (Hons) International Tourism and Hospitality Management ........... Diploma In Hotel and Catering Management ........................................... Diploma in Tourism Management ............................................................. Diploma in Hotel Management ................................................................. Diploma in Event Management ................................................................. Sijil Kemahiran Hotel dan Katering ............................................................

PROGRAMME SPECIFICATION ................................................................ B. Sc. (Hons) International Tourism and Hospitality Management ........... Diploma In Hotel and Catering Management ........................................... Diploma in Tourism Management ............................................................. Diploma in Event Management ................................................................. Diploma in Hotel Management ................................................................. Sijil Kemahiran Hotel dan Katering ............................................................

SYLLABUS SUMMARY ............................................................................ B. Sc. (Hons) International Tourism and Hospitality Management ........... Diploma In Hotel and Catering Management ........................................... Diploma in Tourism Management ............................................................. Diploma in Event Management ................................................................. Diploma in Hotel Management .................................................................

ACADEMIC ADVISOR ..............................................................................

JPH STAFF ..............................................................................................

ACADEMIC STAFF ................................................................................... Hotel and Catering Management Programme .......................................... Diploma in Hotel Management ................................................................. Tourism Management Programme ........................................................... Event Management Programme ............................................................... B. Sc. (Hons) International Tourism and Hospitality ..................................

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Assalammualaikum w.b.t dan Salam SejahteraSalam Muafakat Johor

Politeknik Ibrahim Sultan is a premier polytechnic that offers a variety of programmes to meet the needs and requirements of the industry today. To uphold its responsibilities, PIS will always ensure its courses offered are constantly in line with the mission and vision of

the Ministry of Higher Education in developing vibrant, talented and creative human capital.

PIS facilitates teaching and learning needs with adequate and advanced technologies to improve the quality of the graduates for their future advancement. We provide diversified opportunities to the students to be in the vanguard of a new field and help them gain experience by encouraging the students to participate in designing and creating innovation from time to time.

PIS offers Skills Certificate, Diploma, Advanced Diploma and Bachelor’s Degree programmes. The Skills Certificate programmes take two (2) years of completion which is equivalent to 4 semesters whilst Diploma programmes will take three (3) years for students to complete. Advanced Diploma is only offered to diploma graduates from any polytechnics.

Every student is required to undergo an Industrial Training. Students will attend their Industrial Training programme in semester three (3) for Certificate programmes and some will be in semester 4 or semester 6 for Diploma programmes. The main objective of Industrial Training is to provide students with the real-world working environment and nurture their self-confidence and teamwork.

As for Bachelor’s Degree programmes, students will complete the programme in 2+1 (6 semesters). Two (2) year of studies will be in campus and one (1) year in the industry (work-based learning/WBL).

PIS has also introduced Blended Learning courses as the current approach in the teaching and learning process. This teaching and learning method integrates a mixture of online mode and on-site mode of learning with a weightage of 30%-80% course and the rest of the activities’ content are managed and completed online. The approach complements the face to face contact learning to expose the students to a more dynamic and meaningful means of learning.

It is hoped that this handbook will provide adequate information about PIS and its programmes. It will serve as a reference book that will guide the students throughout their studies here. It will aid the students in planning their activities, goals and further achievements in the near future.

As the director of Politeknik Ibrahim Sultan, I would like to welcome all of you to PIS and wish you all the best.

Wassalam.

Hjh Rashidah Binti MustapaDirector of Politeknik Ibrahim Sultan

Assalamu’alaikum and Salam Maufakat Johor

Dear Students, I would like to express my sincere gratitude for giving me a chance to welcome you to the Department of Tourism and Hospitality. We are delighted to have you here and our staff are committed to assist you in developing your profession as an individual and as a professional. Your academic success and skilled development are our priorities. Our programmes are designed for your successful future careers in the hospitality, tourism, event, catering and related industries.

Our department has aspires to be a world class leader in tourism and hospitality educational provider, offering four demanding programmes such as Diploma in Hotel Management, Diploma in Hotel and Catering Management, Diploma in Tourism Management and Diploma in Event Management . This department prides itself for being the ‘nesting ground’ for qualified and capable individuals. The outstanding education you will receive here will help to transform your lives and prepare you to respond effectively to the demands of our various enterprises in the job market. Hence, the listed programmes are certified by Malaysia Qualification Agencies (MQA), Asia Pacific Accreditation and Certification Commission (APACC), and Standards and Industrial Research Institute of Malaysia (SIRIM) – ISO 9001:2008 on Quality of Management System. The renowned recognition by the certified bodies have made our Technical Vocational Education and Training (TVET) programs at Politeknik Ibrahim Sultan as one of the prevalent choice among SPM holders all over Malaysia.

Studies at Polytechnic Ibrahim Sultan, you will experience on mode of Blended Learning Method or so-called ‘e-learning’ embedding the Outcome Based Education (OBE) teaching approaches. The blended learning approaches will utilize multidimensional range of tools to aid and enhance your learning experiences including lecture sessions, workshops, skillsets, tutorials, learning sets and online guided learning objectives. Meanwhile, the approach on OBE is focusing and organizing everything educational around us and what is essential for all students.

Students will eventually be able to utilize these elements successfully at the end of the learning journey with us. Our curriculum and diplomas have been accepted by countless industries and equivalent to their skillsets and educational requirements. This hand book is meant to guide students throughout various procedural steps that lead to a Diploma level of study containing a brief information on the Department of Tourism and Hospitality, OBE, Blended Learning Approaches, curriculum and its syllabus. It also serve as a main source of reference related to academic affairs and provide the required information for students especially on the department’s administration, implementation of programmes and courses offered.On behalf of the department, I would like to take this opportunity to congratulate all parties involved in the publication of this Student’s Handbook and wishing the new students all the best in their studies at our department. The Diploma you gain will give you an edge in the hospitality industry, allowing you to achieve the highest possible position in the job market.

Wassalam

MOHD AMIN ZAKARIAHead of Department

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Politeknik Ibrahim Sultan (formerly known as Politeknik Johor Bahru) opened its doors to students in July 1998 at the Technical School before moving to Johor Bahru permanent campus in June 1999. The planning of the Politeknik Ibrahim Sultan began

in 1991 with the efforts to identifying a suitable site in Lot 1957, Mukim Plentong. A 100 acres of oil palm plantation site, was finally chosen as the location for PJB permanent campus which was near to the Pasir Gudang industrial area.

Polytechnic Johor Bahru (PJB) officially changed its name to Politeknik Ibrahim Sultan(PIS) on 15th December 2011. PIS consists of six academic departments and supported by two others department: General Studies department and Mathematics, Science and Computer department. Below is the list of programme offered:

ABOUT POLITEKNIK IBRAHIM SULTAN

-Diploma in Graphic Design-Diploma in Industrial Design-Diploma in Fashion Design & Clothing-Special Skill Certificate (Graphic Design)-Special Skill Certificate (Fashion Design)-Bachelor of Art (Hons) Visual Communication And New Media

Department of Design and Visual

Communications

-Diploma in Mechanical Engineering-Diploma in Mechanical Engineering (Manufacturing)-Diploma in Mechanical Engineering (Material)-Diploma in Mechatronic Engineering-Advanced Diploma in Mechatronic Engineering

Department of Mechanical Engineering

9STUDENT HANDBOOK

PIS has produced a total of 25,744 graduates to date, to meet the nation’s human capital market. By offering high-impact program, PIS is able to produce employable graduates with high employability skills and entrepreneurial skills. This has boosted the Polytechnic’s image to a higher level.

PIS was awarded the premier polytechnic title on the 25th of February 2010. The status has created a platform for the polytechnic to promote the institution as a leasing institution for the education in technical and vocational training (TVET) in the southern region.

In the beginning of 2012, the ministry has coordinated the entry of students into three Premier Polytechnic: Politeknik Ungku Omar (Perak), Politeknik Johor Bahru (Johor) and Politeknik Sultan Salahuddin Abdul Aziz Shah (Selangor) through Student Entry Management Division, Ministry of Higher Education.

In addition, PIS is also one of the few institutions that offer higher education opportunities to students with disabilities (special needs) (OKU).This will give them the opportunity to receive training appropriate to their capabilities. This is supported by a conducive learning environment complete with high-tech workshops, computer labs, library and wireless internet facilities to make the learning climate more transformative, creative and innovative. In addition, lecturers are committed to be an important asset in developing knowledgeable, highly skilled and competitive students.

Meanwhile, creative design is the major niche area of Politeknik Ibrahim Sultan. The vision of Politeknik Ibrahim Sultan is to become the Centre of Excellence for Education and training in engineering, design and hospitality and aims to produce graduates whom are competent, honourable and responsible in line with the national education philosophy.

-Diploma in Hotel & Catering Management-Diploma in Tourism Management-Diploma in Event Management-Special Skill Certificate (Hotel & Catering Management)-Bsc (Hons.) International Tourism & Hospitality Management

Department ofTourism and Hospitality

-Diploma in Electronic Engineering (Control)-Diploma in Electronic Engineering (Communication)-Diploma in Electric and Electronic Engineering

Department of Electrical Engineering

MISSION

A leader of TVET in Asia Pacific by 2020

VISION

To foster active collaborations with other institutions in other to enhance the graduates’ marketability in the workforce and meet the target set by Malaysian Polytechnic

To earn local and international recognitions for students, staff and institutionTo excel in the creative design field with the embedded

characteristics of engineering and hospitality

10STUDENT HANDBOOK

CORPORATE LOGO

Refers to the polytechnic management who are responsible for the underlying unity within the framework and clear direction of the institution.

Refers to polytechnic is under the patronage of the Sultan of Johor.

Represent the polytechnic continuous academic activities, which is always upgradedand capable to face any challenge in the future.

Blue TiffanyBlue Grey

TYPOGRAPHIC DESIGN & WORD

THE PHILOSOPHY OF COMBINATION

MOTTO

P.I.S : the main element, was created and reconstructed by using Goudy Old Style font, is a symbols of education direction policy of Polytechnic Malaysia and the Johor State Government to develop highly educated and skilled human capital.

The capital I and S was a short form of Ibrahim Sultan. They are coloured with tiffany blue to reflect the polytechnic is under the auspices of the Sultan of Johor.

The word POLITEKNIK IBRAHIM SULTAN was created from Bookman Old Style font, clearly represent the name of His Royal Highness of Johor.

It also best represents this polytechnic generally as an education institution with the recognition of the Sultan of Johor.

The combination of the globe, the map of Johor State and the word of Johor (in Arabic Calligraphy) symbolizes Politeknik Ibrahim Sultan as an institution that supports the overall of the Dasar Pendidikan and global, and will always devoted to uphold accuracy of the east and religious.

The capital ‘P’ in the word of POLITEKNIK is coloured in grey, is a symbolic of the old Politeknik Johor Bahru (PJB) as one of the important things to remembered and to be kept as a good memory.

“PENERAJU ILMU SEJAGAT” means LEADER Of GLOBAL KNOWLEDGE, refers to an adaptation of all mission and the goal of Politeknik Ibrahim Sultanas an education institution which then become an education center, providing knowledge and skills to create an integrity of the nation’s human capital.

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POLITEKNIK IBRAHIM SULTAN ACADEMIC TEAM

14STUDENT HANDBOOK

Department of Mathematics, Science & Computer (JMSK) is a support department that provides a systematic learning of Science and Mathematics Engineering courses that form the core of the engineering students’ academic achievement. The department is also responsible for providing computer facilities to all Polytechnic Ibrahim Sultan students, aside from providing basic teaching the latest computer technology.The department was established in 1998 and there are 31 lecturers and 1 lab assistant working under this department. JMSK office located at the front of the Department of General Studies and ICT Unit, Polytechnic Ibrahim Sultan. Currently, there are 5 computer laboratory, 1 science laboratory and 4 classrooms available in this department.JMSK lead by the Head of Department and assisted by a Head of Computer Course, a Head of Science Course and a Head of Mathematic Course. Teaching and Learning Process are carried out by lecturers according to the syllabus to provide an efficient and effective learning process.

FACILITIES

5 Computer Laboratory (CAD 1, CAD 3, CAD 4, GCL 1 and GCL 2)

Laboratory facilities have not restricted its use at the departmental level only, but the other departments were also given permission use this laboratory for their teaching & learning process or sometimes used for any external or internal courses.

Each computer laboratory has 40 computers linked to the server and each of the laboratories equipped with LCD Projector and Direct Projector.

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Engineering Science LaboratoryThere is an Engineering Science Laboratory provided in this department for teaching and learning process for the Engineering Science subjects. This laboratory is able to accommodate of 40 students at one time.

Classroom (BKGCL1, BKGCL2, BKCAD2B, BKCAD3)There are four classrooms in this department and each can accommodate 40 students at one time.

COURSE STRUCTUREThe department provide three types of courses like Engineering Mathematics, Engineer-ing Science for JKE and JKM students while Computer Application (BK102) for JRKV and JPH students.

Session Jun 2015

Code Course Semester DepartmentDBM1013 Engineering Mathematics 1 1 JKM/JKEDBM2013 Engineering Mathematics 2 2 JKM/JKEDBM3013 Engineering Mathematics 3 3 & 5 JKMDBM3023 Electrical Engineering Mathematics 5 JKEDBS1012 Engineering Science 1 JKM/JKEBA104 Advanced Engineering Mathematis

(for advance Diploma students)1 JKM

BK102 Computer application(for special skill certificate students)

1 JRKV/JPH

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General Studies Department (JPA) is another academic department that supports the main academic departments, in order to balance student needs to become better in academic, attitude and moral. It offers courses that cover topics and discussion of the elements of life such as values, principles, morals and skills base on mastery of the history of human civilization. The studies cover courses such as Pengajian Malaysia, communicative English, Sains, Teknologi dan Kejuruteraan Islam, Seni dalam Islam, Pelancongan dan Hospitaliti dalam Islam and Penyiaran dan Komunikasi dalam Islam.The department provides a language laboratory with complete visual aids to ensure that the learning process is delivered effectively.

Code Course SemesterDUB1012 Pengajian Malaysia 1

DUE1012 Communicative English 1 1

DUA2012 Sains, Teknologi dan Kejuruteraan Islam 2

DUB2012 Nilai Masyarakat Malaysia (Pelajar Bukan Islam sahaja)

2

DUE3012 Communicative English 2 3

DUE5012 Communicative Englih 3 5

DUA6022 Komunikasi dan Penyiaran Islam 6

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P O L I T E K N I K I B R A H I M S U L T A N NON ACADEMIC TEAM

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STUDENT AFFAIRS DEPARTMENT (JHEP)

The Student Affairs Department is responsible for managing student admission and registration, financial assistance and scholarships, students’ welfare and discipline and The Student Representative Committee.

Change of Programme ProcessStudents who wish to change their programme of study may apply to do so throughthis department (subject to approval from JPP). Students must forward their applicationthrough their current academic department. Please contact our Student Affair Officer(Admission & Data) at 07-261 1032 or 07—2611070 for further information.

Transferring Process (to Other Polytechnics)Students who wish to transfer to other polytechnics may apply to do so through thisdepartment (subject to approval from JPP). Normally, approval will be granted based oncase basis. Applications without strong justifications shall not be approved. Students mustforward their application through their current academic department. Please contact ourStudent Affair Officer (Admission & Data) at 07-261 1032 or 07—261 1070 for furtherinformation.

FINANCIAL ASSISTANCE / SCHOLARSHIPS

PIS does not provide any financial assistance or scholarships. Students may apply for financial assistance or scholarships from other entities like PTPTN, State Foundation (Yayasan Negeri), JPA and other public and private agencies on their own. Students may get guidance from the Welfare and Discipline officer on the ways to get financial help. Please contact our Student Affair Officer (Welfare and Discipline) at 07-261 1032 or 07—2611070 for further information

Sponsorship Information

Bil Agency Estimated Amount per year

1 National Higher Education FundCorpoation (PTPTN)

RM 5,000

2 Ministry of Higher Education (KPTM) RM 3,000

3 Public Services Department (JPA) RM 5,000

4 State Foundations RM 2,000 – RM 3,000

5 Majlis Amanah Rakyat (MARA) RM 5,000

6 KUOK Foundation RM 5,000

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The Student representative Committee (JPP)The Student Representative Committee or Jawatankuasa Perwakilan Pelajar (JPP) membersAre selected through a campus election or through selection by the Chief Executive under Act 174 ( Sect. 7, clause III). The objective of this committee is to develop talented student leaders, to plan and to organize various student activities, to help fellow students to access all the facilities at PIS, to encourage active participation of students from various ethnics and religious background in student activity and to communicate with PIS management regarding students’ welfare. Students are encouraged to participate in various students’ activities to develop their soft skills. For further information you may call 07-261 1032 or 07-261 1070.

Fee

Registration Hostel Accommodation Academic

Approximately RM 600.00(first semester students

only)

RM 60.00 - RM 630per semester RM 200.00 per semester

LIASON AND INDUSTRIAL TRAINING UNIT

Industrial training is part of the polytechnic, Ministry of Higher Education Malaysia curriculum requirement which must be fulfilled by all students before they are awarded with the certificate or diploma. Students from certificate courses are required to undergo industrial training during semester 4 (for Certificate and Special Education) and semester 6 (for Diploma).

ObjectiveTo ensure that eligible students are able to go for practical training in a good organization/company and to ensure good contact between the PIS with acompany / agency can be maintained.

Industrial Training ObjectivesTo make sure students get better exposure to the real working environment related tothe course they took. Thus, they able to broaden and strengthen the knowledge they have acquired at the Politeknik Ibrahim Sultan

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Service1. Provide an industrial training place.2. Students placement3. Company/agency visit and observation.4. Recall students who are completing their practical training.5. Registration for students who are completing their training.6. Print out the industrial training slip for the students who complete their training.7. Give advice and counselling forstudents who have problems.

General Regulation for Industrial Training1. Students can only re-sit once for their industrial training once during their studies.2. Industrial training dropouts:

• Failed to present for industrial training at a specified date.• Terminated by the company/agency.• Bring down the good name of the polytechnic during industrial training.• Trying to cheat or steal during industrial training.

• Evaluation under the pass.

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PSYCHOLOGY AND CAREER UNIT

The Psychology & Career Unit provides facilities where the students are encouraged to maximize their potential. The Unit also aimed to nurture good mental health among students of the Politeknik Ibrahim Sultan. The Psychology Officer or the Psychology Supervisor is available to the students to discuss and share information on education, academic purposes, vocational and technical, personal matters, emotions, social and health problems.

The main objective of The Psychology & Career Unit is to help students to get better understanding on themselves so that they can resolve any problems faced. Group activities are also planned from time to time, to develop communication and interaction skills, leadership skills, management and administration skills. Using this approach, it is hoped that the concept of awareness and responsibilities are nurtured to the students.

The Psychology Officer also offers on information regarding career building, where information on jobs available is updated from time to time as well as arranging interviews for the final semester students. Counseling session is also given to guide the students in career building. Students are encouraged to explore their skills and use them for further self-improvement.

Services•CounselingServicesarehandledthroughindividualorgroupedcounselingsession.•GuidanceandEnrichmentServiceisgiventhroughtalks,seminars,workshopsand forums.•Preventionactivitieslikehealthprogramscoveringphysicalandmental, drugs and AIDS/HIV prevention, stress management and others are organized•Careerfieldlikepreparinginterviewwithcompaniesandhandlingcareerand motivational talks.•ListingfinalyearstudentstoIPTAandIPTSforchancesoffurtherstudies

Operating Hour

Sunday - Wednesday 8.00 am - 5.00 pmThursday 8.00 am - 3.30 pm

Any matters regarding students/staff specific needs, kindly refer to Psychology Officer as below:

Cik Norashikin binti Awang KechikPsychology Officer (S 41)Phone no. (O) : 07-2612005E-mail: [email protected]

Puan Norfairus binti Mohd KhalidPsychology Officer (S 41)Phone no. (O) : 07-2612005E-mail: [email protected]

Puan Siti Farahsuhana binti AmdanPsychology Officer (S 41)Phone no. (O) : 07-2612005E-mail: [email protected]

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LIBRARY

Politeknik Ibrahim Sultan’s Library functions as a catalyst to the success of students in the future. It begin its operations in September 1998 with only 4,120 books, now has a total of 42,182 copies. Two-storey library building with this unique design, stately in an area of 100 acres and has been equipped with all the furniture and equipment including computers needed to assist system operation. The library able to accommodate up to a total of 800 students at any one time.

Objectives1. Identify, collect, store, manage, prepare and disseminate appropriate resources, quality and up to date in all the programs offered at the Polytechnic.2. Provide excellent library services in accordance with the development of information technology.3. Creating a conducive environment to nurture and cultivate interest in science.4. Assist in creating a semi-professional creative energy and competitive and high personality

Facilities1. Exhibition Hall2. Photocopy Machine3. Locker4. OPAC System5. Wi-Fi6. Carrel Desk

Staff

Mr. Rowland ArahLibrarian S44Contact No. : 07-261 1405

Rosnita binti Jumri@JumariLibrary Assistant S17Contact No. : 07-261 1404 / 2994

Noraishah binti ZainalLibrary Assistant S17Contact No. : 07-261 1404 / 2994

Norazah binti Muhammad ZinLibrary Assistant S17Contact No. : 07-261 1404 / 2994

For any further information, please refer to PIS Official Website or Library Unit reference book.

Services1. Circulation2. Series3. Special Collection4. MYLIB Data Base5. Discussion Room6. Carrel Room

Operating Hour

Sunday - Wed-nesday

9.00 am - 7.00 pm

Thursday 9.00 am - 3.30 pm

Friday & Public Holiday

Closed

Pavilah binti HassanAssistant Librarian S32Contact No. : 07-261 1404

Norsuhana binti MohammadLibrary Assistant S17Contact No. : 07-261 1404 / 2994

Emy Noraziah A/P AtanLibrary Assistant S17Contact No. : 07-261 1404 / 2994

Hanim binti BaenOffice AssistantContact no. : 07-261 1404 / 2994

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TRACER STUDY AND ALUMNI

Tracer study and Alumni Unit is responsible for regulating the data and activities of graduate students. Under this unit there are two officers in charge, the Tracer Study and Alumni Officer.

Students who have completed their studies are required to complete a Tracer Study Questionnaire, which is compulsory. They had to do so to prevent their certificates from the resistant. The questionnaire was specially designed to get some responses from the graduates in terms of improving the quality of delivery and services at Polytechnic.

Polytechnic Alumni Association was officially established under (ROS) on July 16, 2008. It was officiated by YB Dato ‘Seri Khaled bin Nordin, Minister of Higher Education Malaysia on 12 September 2008. All graduates are required to be members of the association.

The main objective of the organization is to create close networking between members of the Politeknik Ibrahim Sultan Alumni. It is also a platform for Politeknik Ibrahim Sultan graduates to gather and share their experiences in their careers. In addition, alumni organizations undertakes activities that can strengthen the relationship of like camping, banquets, meetings and other activities that may be perceived beneficial to members organizations.

This unit always expects all the graduates to support and take part in its attempt on tracking polytechnic graduates and alumni organizations to elevate Polytechnic as a better institution of all time.

24STUDENT HANDBOOK

SPORTS UNIT

Sports Unit is responsible for managing and coordinating all activities and sports facilities for the use of students and staff in the polytechnics

ObjectivesSports Unit has outlined four objectives:1. Prepare and coordinate programs and the promotion of sports in line with the policy of acculturation IPT sports.2. Form the Polytechnic of quality athletes, competitive and able to excel.3. Developing human resources related to sports and sports environment of excellence.4. Sports Unit in managing resources efficiently and effectively.

Functions1. Prepare athletes for tournament or competition2. Manage the internal level sports tournaments and Polytechnic KPTM3. Plan and implement development programs and acculturation sports and sports training.4. Managing sport facilities and equipment.

Facilities•SportsComplex(Badmintoncourt,SquashandGymnasium)•TennisCourt•BasketballCourt•Volleyballcourt•Footballfield•Archeryfield,etc.

25STUDENT HANDBOOK

CO-CURRICULUM UNIT

The Co-curriculum unit was responsible to support the academic departments in managing Uniformed Unit, sports and Club Association. The focus is on preparing the best knowledge and better experience inside and outside the classroom for mental development, interest, skills, physical and spiritual and formation of aesthetic values.

CLO (Uniformed Unit)1. Indicate the specific skills learned2. Implement activities based on a learned skill.

CLO (Sports)1. Demonstrate competence in the specific skills learned.2. Collaborated to organize activities by mastering the skills learned.1.

CLO (Club Association)1. Demonstrate competence specific skills learned.2. Organize activities based on the skills they have learned.

Staff1. En. Jumaat bin Hasim (Head of Unit Co-curriculum)2. En. Ahmad Zia bin Mhd Yusof (Head of Co-curriculum Courses)

Officer1. En. Mohd Norazizul Fadli bin Abu Bakar (JKM)2. En. Saiful Anuar bin Abd. Karim (JKE)3. En. Aziz bin Abdullah (JRKV)4. Cik Shufiah binti Mustapa (JPH)

26STUDENT HANDBOOK

STUDENTS’ RESIDENTIAL COLLEGE

Politeknik Ibrahim Sultan, Students Residential College began its operations in July 1998 with a capacity of only 300 students at one time. To meet current needs, it provides student accommodation in a larger capacity of 1242 students one time. Residence colleges can accommodate up to 688 female students with three blocks of hostel and a total of 554 male students with two blocks of hostel.

5 blocks of hostel are provided:

Each room that accommodates two students and it is equipped with;•2unitsofbedsandmattresses•2chairsandadeskstudy•2unitsofthecloset•2unitsbookshelves•2unitsoffluorescentlamps•1ceilingfan Facilities

•Eachlevelofthebuildingisequippedwithashowerroom,washingroomandtoilet.•Thereisaroomtoreviseandwatchtelevision(RecreationRoom)ineachblockofthe hostel.•Eachhostelblockalsoprovidesself-servicewashingmachineanddrinkingwaterfilters.•Cafeteriaislocatedbetweenhostelblocksthatservefoodsandoperatesfrom7.30 am to 11.00 pm.•Asmallsundryisprovidedfortheconvenienceofstudentstobuybasicnecessities.•Vendingmachineforreloadsisalsoprovidedtostudents.•Endowmentestablishedaimsforstudentstodiscuss,reviseandplay.•PISmosqueissituatednearresidentialcollegestudentsisthemaincentreforMuslim students in carrying out the activities and matters pertaining to religion.

Hi-Tech

Hi-Tech 1 (HT1) : (278 people)

Hi-Tech 2 (HT2) : (276 people)

Hi-Tech 3 (HT3) :(272 people)

Info-TechInfo-Tech 1 (IF1) :

(208 people)

Info-Tech 2 (IF2) : (208 people)

27STUDENT HANDBOOK

Hostel Development Project through PFI

PFI hostel fully complete in April 2016. The hostel will begin its operation in June 2016 Session. The 10-story building will be able to accommodate 1000 students at a time. Every floor has 16 rooms, which can accommodate six student per room and a room for four students. Every room is equipped with:

• Beadsandpillows• Chairandstudy• Metalwardrobes• Dustbin• Curtains• Fluorescentlighting• Ceilingfan

Other facilities included:• TwoRecreationalRoom• Warden’soffice• ThreecanteenslocateinfrontofPFIHostelblocks.• Everyfloorisequippedwithbathroom,laundryroom,ironingroom and drying clothes area• Threelifts• PAsystem• OneCCTVunit

OTHER FACILITIES

1. Mosque2. Transportation (Busses - 3 and Coaster - 1)3. Wi-Fi service4. Coop5. Photocopy and Printing Centre6. Top-up Kiosk and Vending Machine7. Main Lecture Hall8. Multipurpose Hall9. Cafeteria10. Food Stall11. Tailor Shop -Poly Boutique12. Incubator13. Parking Lot14. Gazebo 15. Bank Islam ATM

28STUDENT HANDBOOK

OUTCOME - BASED EDUCATION

OBE

SMARTHOME

SMARTHOME is a fully furnished homestay service provided by Marbleplan Property Sdn. Bhd with the collaboration of Koperasi Politeknik Ibrahim Sultan Johor Bahru Berhad and supported by the Ministry of Higher Education. Located 2km from the polytechnic, this SMARTHOME offers students the accommodation package as low as they can get. It is situated at Flat Taman Cendana, Pasir Gudang Johor.

Facilities1 unit House :

• 3Bedroomcompletewith1double-decker+1singlebed+3wardrobein each room• mattress/bedsheet/pillow/pillowcase• Diningroom+diningtable+kitchencupboard• 2toilet• HallwithsofaandTVset• Studyhall+studytable• Balcony• High-speedinternetservice• 24hourssecuritysystem• Cafeteria• Shopmart• Cybercafé• PrayerRoom• LaundryMultipurpose• HallParkingLot• RecreationalArea• ASTRO

For further information, please contact :

SMARTHOME Blok 2,3 & 4, Jalan Cendana 1,Flat Taman Cendana,81700 Pasir Gudang, JohorTel: 07-2515093 Hp:019-7447247 Fax: 07-2515102

www.smarthomes.mySmartHomes for IPT and IPTS students

or forward to Koperasi Politeknik Ibrahim Sultan Johor Bahru Berhad for any details.

29STUDENT HANDBOOK

OUTCOME - BASED EDUCATION

OBE

30STUDENT HANDBOOK

OUTCOME-BASED EDUCATION (OBE)

Outcome-Based Education means clearly focusing and organizing everything in an educational system around what is essential for all students to be able to do successfully at the end of their learning experiences. This means starting with a clear picture of what is important for students to be able to do, then organizing the curriculum, instruction and assessment to make sure this learning ultimately happens “(Spady 1994, 1)

MISSIONBreak through the border to build

a transformative and creativelearning environment to generate

innovation-led economy.

VISIONThe major driver of innovation

human capital through educationand training to meet the needs oftransformational global workforce

by 2015

What is OBE?

Why OBE?

1. Transformation in Education

OBE is an educational process that focuses on what student can do or the qualities they should develop from what they have learnt.

OBE involves the restructuring of curriculum, assessment and reporting practices in education to reflect the achievement of higher order learning.

It requires that them to learn the required skills and content.

Discourages traditional education approaches based on direct instruction of fact and standard methods.

Both structures and curriculum are designed to archivethose capabilities or qualities.

OBE

Conventional Education: Teacher Centered

Outcome-Based Education: Students Centered

31STUDENT HANDBOOK

2. Learning Role

ELEMENTS TEACHER-CENTERED STUDENT-CENTERED

Knowledge Transmitted from instruction

Constructed by students

Student Participation Passive Active

Role of Lecturer Leader/Authority Facilitator/Partner in Learning

Role of Assessment Few Test,Mainly for Grading

Many Tests,for Ongoing Feedback

Emphasis Learning Correct Answers

Developing Deeper Understanding

Assessment Method One-Dimensional testing Multidimensional testing

Academic Culture Competitive,Individualistic

Collaborative, Supportive

The element of OBE : Constructive Element Process

Teacher– Centered Student– Centered

Instruction

OBECurriculum Assessment

VS

32STUDENT HANDBOOK

Constructive Element Process

The OBE impact

Students are expected to beable to do more challengingtasks other than memorizing and reproducing what has

been taught.

Students should be able to conduct projects, analyze case

studies, do presentations, able to think, asking question

and conduct research and make decisions based on the finding.

Student are able to plan and organize tasks, able to work in a team as a community or in

entrepreneurial service terms topropose solutions to the problem.

Student should be morecreative, able to analyze and

synthesize information.

Curriculum

Instruction

Assessment

Utilize OBE curriculum that outlines specific, measurable outcomes.

Method of curriculum design and teaching that focuses on what student can actually do after they are taught.

The intended teaching outcome and the standard that they want to achieve is clearly stated.

33STUDENT HANDBOOK

PEMBELAJARAN TERADUN (BLENDED LEARNING)

This teaching and learning method integrates a mixture of online mode and onsite mode of learning with a weightage of 30% - 80% course and activity content which is managed online. These teaching approach either facilitates or replace the face to face contact learning.

Cadangan KPI Blended Learning Politeknik Malaysia

Petunjuk minimum mod pembelajaran teradun bagi menyokong pembelajaran bersemuka

Dis 20

143 kursus bagi setiap program

Jun

2015


Dis 20

15


30%

15%

50%

Information

Assessments

Content/Resources

Learning objective/synopsis/syllabus/course outline/study planner/guide/description

ActivitiesSynchronous - Webinar/Video Conferencing/ChatAsynchronous -Portfolio/Wiki/Discussion/Forum/email and messenger/Feedback/Mind Mapping

Quiz/Assignment/Journal/Portfolio/CaseStudy/Project

Files Folders/Topic/Chapters/E-Notes/SCORM/Video/Audio/Link to Social

Media and Web 2.0

35%20%

5%

40%

34STUDENT HANDBOOK

PORTAL CIDOS E-LEARNING POLITEKNIK MALAYSIA

http://portal.cidos.edu.my

DEPARTMENT OFTOURISM & HOSPITALITY

36STUDENT HANDBOOK

Tourism and hospitality industry is one of Malaysia’s fastest growing segments of economy. The expansion and growth of tourism products have created vast career opportunities in the industry. Industry’s goals are to satisfy the needs of the customer and to provide a level of excellence and quality. One has to be competent not only in the technical skills but also in the interpersonal skills.

The Ministry of Higher Education Malaysia (MoHE) had introduced tourism and hospitality courses into the Malaysian Polytechnic education programme. Tourism and hospitality course was first introduced in 1998 at the Polytechnic Johor Bahru (PJB) in the Department of Hospitality & Fashion (JHF) and then changed to the Department of Hospitality (JH) in 2005. On 1 January 2011, the department is known as the Department of Tourism & Hospitality (JPH). PJB is the 9th polytechnic that was established under the MoHE and the first polytechnic in Malaysia that offers full tourism and hospitality courses. On 15 December 2011, PJB has changed its name and officially declared as the Politeknik Ibrahim Sultan (PIS) by the DYMM Sultan of Johor.

JPH PIS offers four diploma programmes: Diploma in Hotel & Catering Management, Diploma in Hotel Management, Diploma in Tourism Management and Diploma in Event Management and one degree programme; Bachelor Science (Hons) International Tourism & Hospitality Management that meet the industry standards. We offer students Certificate of Polytechnic Special Skill in Hotel & Catering Management. Initially designed for disabled students (deaf/mute) that should have equal opportunities to have equal opportunity to build their career.

Beginning December 2011, JPH PIS introduced Polytechnic Part-Time Course. This course is based on lifelong learning in a reasonable fee the lectures done on weekends / after office hours. Part-Time Course in JPH PIS offers two programs Diploma in Hotel & Catering Management and Diploma in Tourism Management.

DEPARTMENT BACKGROUND

37STUDENT HANDBOOK

TO

URI

SM &

HO

SPIT

ALIT

Y DE

PART

MEN

T O

RGAN

IZAT

ION

CHA

RT

38STUDENT HANDBOOK

Worldskills Malaysia Belia (WSMB) Competition (Preliminary) 2015

Malaysia Technology Exhibition

Seoul International Invention Fair (SIIF’14)

Innovation and Technology Exhibition (ITEX’14)

Students Innovation & Design Competition (SIDC)

Johor Sportrec Challenge Championship 2014 (Land Sport)

Langkawi International Extreme Challenge 2014

Fruit Carving Competition Organized by Tourism Johor for the Launching of Johor Food Trail Package at JBCC

Qualified for the final• Restaurant Service

Certificate of Participation• Coffee Scrub

Gold Medal• TravelMate Congkak

Gold Medal• TravelMate Congkak

Silver Medal• D’Lebah• Re Frond• Amendex Reflexology

Bronze Medal• Lunch Box from Sugarcane• Co Filter• Coffee Scrub

First Prize, Second Prize & Third Prize• Men Orienteering (Group)

Certificate of Participation• Trailblazer• Kayak• Orienteering

Certificate of Participation• Mountain Bike Challenge

Third Prize• Fruit Carving

ACHIEVEMENTCulinaire Malaysia 2015

• Hot cooking (gold award)• Hot cooking (silver award)• Fruit Flambé (silver award)• Table setting (diploma award)

2015

2014

39STUDENT HANDBOOK

Programme Duration

B.Sc. (Hons.) International Tourism and Hospitality Management (UTH)

4 years+ Work Based

Learning(8 semesters)

Diploma in Hotel & Catering Management (DHK)(there will be no new intake of students to this programme)Diploma in Tourism Management (DUP)Diploma in Event Management (DEV)Diploma in Hotel Management (DHM)(work-based learning, WBL)

5 YEARS(10 semester)

Diploma in Hotel and Catering Management (DHK)Diploma in Tourism Management (DUP)

5 years(10 semesters)

Special Skills Certificate in Hotel & Catering Management (KHK)

2 years(4 semesters)

DIP

LOM

APa

rt T

ime

DEG

REE

Full

Tim

e

DIP

LOM

AFu

ll Ti

me

Full

Tim

e

PROGRAMME OFFERED

* Duration of each programme is depend on the number of credit transfer given

40STUDENT HANDBOOK

B. Sc. (Hons) International Tourism and Hospitality Management

THE BSC. (HONS) INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT PROGRAM provides students with an understanding of the complexity of the local and international tourism and hospitality industry, multidisciplinary skills and the ability to critically examine the influence and impact of tourism. Students will also develop the knowledge and skills necessary for management positions within the industry such as knowledge and skills, critical thinking skills, creativity and innovation, contextual understanding, entrepreneurship, lifelong learning, industry development and research methodology skills.

Graduates will be expected to take up middle management positions, entrepreneurs, innovators and other professional role within the local and international tourism & hospitality industry.

The Institution recognizes the importance of practical experience and its value to employers. Industrial Placement (WBL) holds a significant place in the degree as it allows students to obtain first-hand exposure before taking up employment after graduation. The WBL will take place at the end of studies for one year to expose students with the real international working environment. Students have the opportunity to follow practical training sessions at any of Malaysian Association Hotels’ chain and Malaysian Association of Tour and Travel agent (MATTA) locally and international.

PROGRAMME OVERVIEW

41STUDENT HANDBOOK

HOTEL AND CATERING MANAGEMENT is the field of study of running hotel and catering businesses as well as providing excellent services to guests. This program is one of the educational programs developed based on the tourism and hospitality body of knowledge and competency standards for polytechnic graduates. Hotel and catering management is a combination of hotel and catering discipline of study which requires diploma graduate to be able to demonstrate knowledge, understanding and abilities in the hotel and catering interdisciplinary academic knowledge and competencies. The Diploma in Hotel and Catering Management is a three-year full-time programmes comprising of six semesters course work with one full semester of industrial training built-in. Students are prepared for their future role in the economy by building a solid foundation in hospitality industrial knowledge and the essential skills related to the diverse field of tourism and hospitality industry

Diploma in Hotel & Catering Management(There will be no new intake of students to this programme

42STUDENT HANDBOOK

TOURISM MANAGEMENT is the field of study of running business in tourism sector as well as providing excellent services to tourists. In order to keep abreast with the rapid technological advancements and evolving requirements in the industries today, Department of Polytechnic Education (DPE) has worked collaboratively with the nation’s key industry players in developing the curriculum of Diploma in Tourism Management. This collaboration aims to equip students with up-to-date knowledge and relevant skills to meet the global challenges and the requirements of the Tourism industries.

One of the most important factors gearing towards the growth of productivity is qualified manpower in this area, in order for the industry to develop and remain competitive in the world market. To address these issues the Curriculum Development Division (CDD), DPE cooperates with the industries, Private Higher Learning Institutions and Public Higher Learning Institutions to develop the curriculum of this programme. This collaboration aims to equip students with state-of-the-art knowledge, applicable abilities and attitude to meet the ever-changing requirements of the industry as well as to provide knowledge and competencies for those who wish to embark on an entrepreneurial venture, so as to give the opportunities for the students to sit for professional diploma examinations by the end of the sixth semester.

Diploma in Tourism Management

43STUDENT HANDBOOK

EVENT MANAGEMENT is one of the sectors in tourism industry which is increasingly becoming a significant player in the national and global tourism markets. Event manage-ment is a dynamic industry that is closely related to the tourism and hospitality industry which requires diploma graduates to be able to demonstrate knowledge, skills and abil-ities in management.

This programme provides students with the opportunity to develop practical event man-agement skills which cover both theory and operational skills. Students are exposed to multi-disciplines skills as well as to the state-of-the-art technologies used such as event planning and design, event technology, fund raising, internet marketing, incentive tour management and event management projects. This programme is comprising of six semesters course work with one full semester of industrial training built-in. Students are prepared for their future role in the economy by building a solid foundation in event industrial knowledge and the essential skills, related to the diverse field of event industry.

Most importantly, it is imperative that the graduates acquire the ability to apply their knowledge and competencies in an innovative, creative and novel ways, as well as the ability to address the wide range of challenges, problems and issues at the workplace.

Diploma in Event Management

44STUDENT HANDBOOK

HOTEL MANAGEMENT is a field which covers the study of hotel operation, hospitality services, and management. This is one of the educational programmes which is developed based on the body of knowledge on the tourism competency standards for polytechnic graduates. Diploma in hotel management consists of hotel operation, which requires graduates to demonstrate knowledge, understanding and abilities in the inter-disciplin-ary hotel operation areas by exercising their academic knowledge and competencies as well as providing excellent services to guests.

The curriculum for this programme has been created to be aligned with the current needs of the industry. The students enrolled in this programme will see that the programme is completely innovative, unique, and different from the conventional approach where they will not just work while studying but experience an authentic working environment while being coached by the industry experts. The facilities available will ensure the student’s will meet the industry’s demand for well-rounded graduates with technical and interpersonal skills.

Work based learning (WBL) concept gives students the opportunity to learn a variety of skills by expanding the walls of classrooms learning to include the community where the students will have specific periods of attendance at polytechnic and specific periods of employment. By narrowing the gap between theory and practices, work based learning creates meaning for students.

The goals and benefits of WBL:-• Active participation of educators, employees, labourers, students, parents and appropriate agencies and community representatives.• Development of learning and workplace competencies.• Improvement of student’s grades.• Improvement in student’s employability.• Aid for students in identifying career pathways.

Diploma in Hotel Management

45STUDENT HANDBOOK

Sijil Kemahiran Khas Hotel dan Katering Program Sijil Kemahiran Hotel & Katering menawarkan peluang kepada pelajar khas bermasalah pendengaran untuk memulakan kerjaya dalam bidang hotel dan katering. Ia bertujuan untuk melahirkan tenaga kerja separa professional yang berkualiti selaras dengan misi politeknik bagi menampung keperluan sektor awam dan swasta di Malaysia.

Pelajar dibekalkan dengan pelbagai kemahiran seperti penyediaan makanan, penyajian makanan dan minuman, pengemasan bilik, mendobi, bakeri dan pastri, pengiraan kos makanan dan operasi restoran. Bagi melahirkan pelajar yang berdikari dan berdaya saing, pelajar juga dibekalkan dengan ilmu keusahawanan. Pelajar diberi pendedahan tentang alam pekerjaan melalui latihan industri sebagai persediaan untuk menghadapi alam pekerjaan sebenar. Pelajar diwajibkan menjalani latihan industri di firma-firma berkaitan dengan bidang hotel dan katering selama 6 bulan

46STUDENT HANDBOOK

The department is well-equipped with lecture halls, classrooms, lecture rooms, seminar room and resource centre (mini library). To support teaching activities, laboratories available and headed by a Laboratory Supervisor, who supervises the following Teaching Laboratories:• Main kitchen• Kitchen 1A • Kitchen 1B • Kitchen 2A• Laundry Room• Computerized Reservation • System Lab• Mock Office • Mock Room• Sri Baiduri Restaurant

Computing and IT Facilities

A computer laboratory with 40 computers is available for students use. To facilitate computer aided teaching and learning, fully licensed software packages such as Abacus ASSET 2.0, ASSET Shopping (Simulation), and PMS Training System.

Students are also able to access e-mail and e-learning facilities provided by the department. Internet facilities are widely available through both cabled and wireless configurations installed across the faculty. Additional computing facilities are also available in the main library and student hostels.

The Department academic web portal can be accessed directly from:http://www.pis.edu.my

Other Facilities

The department also provides other facilities for the usage of lecturers and students which include:• Parking spaces• Prayer room• Restroom• Gallery• Gazebo/ pedestrian walkway• Industrial Training room• Counseling room• JPH Atrium• Recreation equipment (Kayak, Compass, Tent,Rope, Inflatable boat Etc)

DEPARTMENT FACILITIESDEPARTMENT FACILITIES

47STUDENT HANDBOOK

ENTRY REQUIREMENT

B.SC. (HONS) INTERNATIONAL TOURISM & HOSPITALITY MANAGEMENT

• Malaysian Citizen.• Pass SPM or an equivalent that is recognize by the government of Malaysia• At least credits in Bahasa Malaysia/Bahasa Melayu in SPM or an equivalent.

AND

• Diploma from Malaysian Polytechnic Ministry of Higher Education with a CGPA of at least 2.00

• Diploma in Hotel & Catering Management• Diploma in Tourism Management • Pass MUET with at least Band 1

** Validity period for MUET i. MUET result before 2009, valid until 18 July 2013. ii. MUET result since 2009, validity period is five years from the released date.

DIPLOMA IN HOTEL AND CATERING/TOURISM/EVENT& HOTEL MANAGEMENT

• Malaysian Citizen.• Pass SPM or an equivalent with at least five (5) credits, including Bahasa Melayu• At least Gred C (Hons.) in English or an equivalent.• At least Gred C (Hons.) in Mathematics or an equivalent.• At least Gred C in any two (2) other subjects or an equivalent.• Candidates must be with to carry out their practical work.

CERTIFICATE OF POLYTECHNIC SPECIAL SKILL IN HOTEL & CATERINGMANAGEMENT

• Malaysian Citizen.• SPM.

48STUDENT HANDBOOK

PROGRAMME LEARNINGOUTCOME (PLO)

B.SC

. (H

ON

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TER

NA

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NA

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& H

OSP

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Upon completion of the programs, graduates will be able to:

1. Acquire international tourism and hospitality knowledge and management to meet current needs and adapt to challenges and changes in the industry.

2. Practice technical skill of international tourism and hospitality within industry.

3. Practice international tourism and hospitality management through effective and efficient communication, leadership and teamwork skills.

4. Demonstrate analytical problem solving aptitude enthusiastically using systematic and analytical thinking.

5. Develop an effective and excellent social skills and responsibilities to meet the common goals in international tourism and hospitality field.

6. Recognize the needs to continuously nurture intellectual, manage information and enhance professional growth through lifelong learning activities.

7. Inculcate managerial and entrepreneurial skills in the related discipline that contribute towards national growth and be competitive in the industries.

8. Adhere professionalism in attire, international grooming, attitude and work towards professional codes and ethics while enhancing humanistic values in adapting to the real work challenge.

DIP

LOM

A IN

HO

TEL

AN

D C

ATE

RIN

G M

AN

AG

EMEN

T

Upon completion of the programmes, graduates will be able to:

1. Demonstrate knowledge to meet current needs and adapt to challenges and changes in tourism and hospitality industry.

2. Perform practical skills professionally in accordance with the ethical, moral and legal practice in tourism and hospitality industry.

3. Practice effective communication skills, leadership and teamwork in delivering high quality service in tourism and hospitality industry

4. Solve operational problems within the tourism and hospitality industry by applying critical thinking and problem solving skills

5. Demonstrate responsibility and mastery of social skills to meet the common goals in tourism and hospitality industry

6. urture intellectual and professional growth through lifelong learning activities and effective use information from multiple sources.

7. Inculcate entrepreneurial and management skill in the related discipline that contribute towards tourism and hospitality industry.

49STUDENT HANDBOOK

DIP

LOM

A IN

TO

UR

ISM

MA

NA

GEM

ENT




3. Practice effective communication skills, leadership and teamwork in delivering high quality service in tourism and hospitality industry.

4. Solve operational problems within the tourism and hospitality industry by applying critical thinking and problem solving skills.

5. Demonstrate responsibility and mastery of knowledge of social skills to meet the common goals in tourism and hospitality industry.

6. Nurture intellectual and professional growth through lifelong learning activities and effective use of information from multiple sources.

7. Inculcate entrepreneurial and management skills in the related discipline that contribute towards tourism and hospitality industry.

DIP

LOM

A IN

HO

TEL

MA

NA

GEM

ENT




3. Practice effective communication skills, leadership and teamwork in delivering high quality of service in tourism and hospitality industry.

4. Solve operational problems within the tourism and hospitality industry by applying critical thinking and problem solving skills.

5. Demonstrate responsibility and mastery of social skills to meet the common goals in tourism and hospitality industry.

6. Nurture intellectual and professional growth through lifelong learning activities and effective use information from multiple sources.

7. Inculcate entrepreneurial and management skill in the related discipline contribute towards tourism and hospitality industry.

50STUDENT HANDBOOK

DIP

LOM

A IN

EV

ENT

MA

NA

GEM

ENT


1. Demonstrate knowledge to meet current needs and adapt to challenges and changes in event industry.

2. Perform practical skills professionally in accordance with the ethical, moral and legal practice in event industry environment.

3. Practice effective communication skills, leaderships and teamwork in delivering high quality service in event industry.

4. Solve operational problems within the event industry by applying critical thinking and problem solving skills.

5. Demonstrate responsibility and mastery of social skills to meet the common goals in event industry.

6. Nurture intellectual and professional growth through lifelong learning activities and effective use information from multiple sources.

7. Inculcate entrepreneurial and management skill in the related discipline that contribute towards event industry.

SIJI

L KE

MA

HIR

AN

HO

TEL

DA

N K

ATE

RIN

G

Setelah menamatkan program ini graduan Sijil Kemahiran Hotel dan Katering akan dapat:

1. Menunjukkan kemahiran sebagai seorang chef yang kompeten.

2. Menjalankan operasi restoran dengan pelbagai tatasajian.

3. Mempraktikkan pengemasan bilik hotel dan pendobian.

4. Menghasilkan pelbagai jenis produk bakeri dan pastry yang berkualiti.

5. Mempraktikkan pengetahuan asas sanitasi dan pengurusan dapur.

6. Menunjukkan kemahiran berkomunikasi secara berkesan.

7. Menggunakan ilmu keusahawanan dan perniagaan.

8. Menghasilkan projek promosi berkaitan dengan oeprasi hotel dan catering.

51STUDENT HANDBOOK

Final Award Bsc.(Hons) International Tourism and Hospitality Management

Awarding &Teaching Institution

Politeknik Ibrahim Sultan

Language(s) of Instruction

English

Mode of Study OBE and Work-based Learning

Study Scheme Full Time

Study Duration Minimum 3 years / Maximum 4 years

Type of Semester No of Semester No of Weeks/Semester

Full Time Part Time Full Time Part Time

Normal 8 - 14 -

Short - - - -

Programme Educational Objectives (PEO)

The Bsc.(Hons) International Tourism and Hospitality Management program shallproduce professionals who are:

1. Able to deliver critical knowledge based understanding, coherent with highly developed technical skills and projected in a polished attitude in locally and international tourism and hospitality fields.

2. Effective in communication and able to prepare students with social skills, leadership qualities and responsible towards developing the country and community.

3. Able to develop and adapt some key analytical and technical skills in dealing with various environments professionally.

4. Able to demonstrate entrepreneurship skills and recognize the needs of lifelong learning for successful career advancement in international tourism and hospitality discipline.

Classification of Courses

No. Classification Credit Hours Percentage (%)

i. Compulsory 16 13

ii. Common 22 18

iii. Discipline 70 58

iv. Elective 20 10

TOTAL 100 100

Total Credit Hours to Graduate 120

PROGRAMMESPECIFICATION

52STUDENT HANDBOOK

AREAS OF STUDY

Bsc.(Hons) International Tourism and Hospitality Programme makes up the core of the Tourism and Hospitality studies at the Department of Tourism and Hospitality. Students pursuing specialization in a particular field shall take additional elective courses. The fundamental areas of study in tourism management are described as follows:

Tourism and Hospitality FundamentalsArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Fundamentals of Tourism and Hospitality• Destination, Culture and Festivals• Muslim Friendly Hospitality

Tourism and Hospitality ProfessionalismArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Professionalism and Customer Service• Professional Speaking Development• Service Quality Management in Tourism and Hospitality• Managing Customer Relation in Tourism and Hospitality

Tourism and Hospitality OperationsArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Front Office Operation Management• Special Event Management • Visitor Interpretation • e-Reservation System• Housekeeping Management• Basic Kitchen Operation• Food and Beverage Services• Commercial Food Service Operations• Managing Operation in Tourism and Hospitality• Nutrition and Health• Food and Beverage Cost Control• e-Tourism

Tourism and Hospitality ManagementArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Marketing for Tourism and Hospitality• Principles of Accounting for Tourism and Hospitality• International Tourism and Hospitality Law• International Travel and Tours Operation Management• Strategic Management for International Tourism and Hospitality• Sustainable Tourism Management• Human Resource Management

• Economic for Tourism and Hospitality• Research Method• Recreation Management• Creative Writing for Tourism and Hospitality• Managing Human Resources in Tourism and Hospitality• Managing Marketing and Sales in Tourism and Hospitality

CAREER PROSPECTS

Upon completion of the Bsc. (Hons) International Tourism and Hospitality Management program, graduates will have a wide range of career opportunities to choose from, such as hotels, restaurants, airline companies, travel agents, tour operators as well as in government organisations. The industrial placement and WBL programme will provide an opportunity for students to establish contacts with potential future employers. Graduates will also be able to take up middle management positions in the following operational departments of the both national and international hospitality sector. There are numerous possible career paths as:

• Front Office Manager• Executive Housekeeper• Food and Beverage Manager• Sales and Marketing Manager• Purchasing Manager• Manager• Tourism Officer• Park Coordinator• Travel and Tour Supervisor• Event Coordinator• Government Officer• Lecturer

53STUDENT HANDBOOK

Final Award Diploma in Hotel Catering Management




English

Mode of Study OBE and Blended Learning





Normal 6 - 19 -

Short 2 - 6 -


1. Able to display critical knowledge-based understanding, coherent with highly developed technical skills projected in a polished attitude in tourism and hospit-ality industry.

2. Able to communicate effectively and utilize excellent leadership, teamwork and social skills to fulfill industrial needs.

3. Able to apply critical thinking and problem solving skills professionally in dealing with various tourism and hospitality challenges.

4. Able to apply management, entrepreneurship skills and adhere to the need of continuous learning for successful career advancement.


No Classification Credit Hours Percentage (%)

i. Compulsory 15 16

ii. Common 18 19


iv. Industrial Training 10 10

TOTAL 95 100

Total Credit Hours to Graduate

95

54STUDENT HANDBOOK

AREAS OF STUDY

The Diploma in Hotel and Catering Management at the polytechnic integrate the multi educational disciplines of tourism and hospitality practices, hotel operations, food preparations, food services, commercial kitchen operations, and sanitation and event management. Diploma in Hotel and Catering Management programme also comprises of four (4) main areas of study, which are:-

Hospitality FundamentalsHospitality Fundamentals covers the following sub-areas:• Fundamentals of Tourism and Hospitality

Hospitality Professionalism• Hospitality Professionalism• Professional and Customer Service• Effective Communication• Supervisory Techniques• Entrepreneurship Development

Hospitality OperationsHospitality Operations covers the following sub-areas:• Front Office Operation Management• Housekeeping• Food and Beverage• Kitchen Operation• Safety and Sanitation• Halal Practice• Nutrition• M.I.C.E and Event Management• Foreign Language

Hospitality ManagementHospitality Management covers the following sub-areas:• Tourism & Hospitality Marketing• Principles Of Accounting• Tourism And Hospitality Law• Principles of Management• First Aid Techniques

CAREER PROSPECTS

In addressing the issue of qualified workforce that serves in the industry, the Curriculum Development and Evaluation Division (CDED), DPE has collaborated with the nation’s key industry players, and various public and private higher learning institutions to develop the Competency Standards of the Diploma in Hotel and Catering Management programme. This collaboration aims to equip students with state-of-the-art knowledge needed in hotel and catering management, practical skills and attitude to meet the ever-changing requirements of the industry. The knowledge and competencies provided in this programme would serve as a strong platform for those individuals who seek challenges by undertaking an entrepreneurial venture. Hence, the outcomes that have been selected for the programme would adequately prepare the diploma graduates to function effectively when they embark on the relevant career path upon graduation.

This programme provides the knowledge and skills for job designations such as:

• Front desk supervisor• Guest service supervisor• Food service assistant/supervisor• Housekeeping services• Kitchen assistant• Waiter/Waitress• Cook• Caterer

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Final Award Diploma in Tourism Management

Awarding &Teaching Insti-tution



English






Normal 6 - 19 -

Short 2 - 6 -


The Diploma in Tourism Management programme shall produce semiprofessionals who are:1. Able to display critical knowledge-based understanding, coherent with highly

developed technical skills projected in a polished attitude in tourism and hospitality industry.

2. Able to communicate effectively and utilise excellent leadership, teamwork and social skills to fulfill industrial needs.


4. Able to apply management, entrepreneurship skills and adhere the need of continuous learning for successful career advancement.



i. Compulsory 15 16

ii. Common 18 19



TOTAL 94 100


56STUDENT HANDBOOK

AREAS OF STUDY

Tourism Management Programme makes up the core of the Tourism and Hospitality studies at the Department of Tourism and Hospitality. Students pursuing specialization in a particular field shall take additional elective courses. The fundamental areas of study in tourism management are described as follows:

Tourism and Hospitality FundamentalsArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Fundamentals of Tourism and Hospitality• Tourism in Malaysia• Tourism Geography Tourism and Hospitality ProfessionalismArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Tourism Professionalism and Customer Service Development• Effective Tourism and Communication• Supervisory Techniques• Entrepreneurship Development

Tourism and Hospitality OperationsArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Front Office Operation Management• Travel Agency Operation• Tourist Guiding Techniques• Recreational Tourism Programming• Event Operation and Management • Visitor Interpretation Services• Computer Reservation System• Reservation And Ticketing

Tourism and Hospitality ManagementArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Tourism and Hospitality Marketing• Principles of Accounting• Tourism and Hospitality Law• Management Fundamentals• Tourist Behaviour• First Aid Technique

CAREER PROSPECTS

In addressing the issue of qualified work force that serves in the industry, the Curriculum Development and Evaluation Division (CDED), DPE has collaborated with the nation’s key industry players and various Public and Private Higher Learning Institutions to develop the Competency Standards of the Diploma in Tourism programme. This collaboration aims to equip students with state-of-the-art knowledge, applicable abilities and attitude to meet the ever-changing requirements of the industry as well as to provide knowledge and competencies for those who wish to embark on an entrepreneurial venture. Hence, the outcomes that have been selected for the programme should adequately prepare the diploma graduates to function effectively when they venture into the relevant career path upon graduation.

This programme provides the knowledge and skills for job designations such as:• Tourism Officer• Park Coordinator• Nature Interpreter• Tourism Journalist• Park Administration• Community Recreation• Theme Park Supervisor• Travel And Tour Supervisor• Recreation Facility Supervisor• Tourism Sales And Marketing Personnel• Travel Package Development Consultant• Event Management Supervisor/ Coordinator• Entrepreneur In Tourism And Hospitality Businesses

57STUDENT HANDBOOK

Final Award Diploma in Event Management




English






Normal 6 - 19 -

Short 2 - 6 -


The Diploma in Event Management programme shall produce semiprofessionals who are:1. Able to display critical knowledge-based understanding, coherent with highly

developed technical skills projected in a polished attitude in event industry.2. Able to communicate effectively and utilise excellent leadership, teamwork and

social skills to fulfil industrial needs.3. Able to apply critical thinking and problem solving skills professionally in dealing

with various event challenges.4. Able to apply management, entrepreneurship skills and adhere to the need of

continuous learning for successful career advancement



i. Compulsory 15 16

ii. Common 18 19


iv. Electives 10 11

TOTAL 94 100


58STUDENT HANDBOOK

AREAS OF STUDY

Event Management Programme makes up the core of the Tourism and Hospitality studies at the Department of Tourism and Hospitality. Students pursuing specialization in a particular field shall take additional elective courses. The fundamental areas of study in event management are described as follows:

Event FundamentalsArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Fundamentals of Tourism and Hospitality• Introduction to Event Management Event ProfessionalismArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Tourism and Hospitality Professionalism Development• Excellent Hospitality and Customer Service• Entrepreneurship Development

Event OperationsArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Event Financial Planning • Audience Management • Event Planning • Event Promotion • Event Programme Design • Event Fundraising and Sponsorship • Risk Management • Communication Management • Logistics Management • Human Resource Management • Event Project • Site and Infrastructure Management

Event ManagementArea of Tourism and Hospitality Fundamentals covers the following sub areas:• Tourism and Hospitality Marketing• Principles of Accounting Management Fundamentals• Consumer Behaviour

CAREER PROSPECTS

Diploma in Event Management tailors its graduates for career opportunities that are offered in a wide range of event settings including , hotel, travel and hospitality industries, advertising agencies, public relation firms, news media, integrated marketing and communications, cultural performance companies, destination management companies, events companies, exhibition contractors, freight forwarders, professional conference organizers (PCO) and professional exhibition organizers (PEO). Students are provided with integrated knowledge and skills in the event management industry. These can be applied to a range of careers in the event industries. Potential jobs include:

Industries of Employment:

• Tourism and hospitality Industries• Special Events and Conferences• Incentive Travel, Trade Shows and Expositions• Advertising Agencies• Public Relations Firms• News Media• Integrated Marketing & Communications

Occupational Categories: • Hotel and Convention Centre Executives • Corporate Meeting Planners• Association Executives• Event Management Consultancy• Event Budgeting and Accounting• Event Planner• Meeting Planner• Wedding Planner• Destination Management Companies• Exposition Service Contractors• Operational and Logistics Manager• Entertainment Manager• Sports Competition Manager• Risk Manager• Tourism Event Manager• Security Coordinator• Venue Manager• Catering and Waste Manager• Sponsorship Manager• Event Designer

59STUDENT HANDBOOK

Final Award Diploma in Hotel Management




English

Mode of Study OBE, Blended Learning and Work Based Learning





Normal 6 - 19 -

Short 2 - 6 -


1. Able to display critical knowledge-based understanding, coherent with highly developed technical skills projected in a polished attitude in tourism and hospitality industry.

2. Able to communicate effectively and utilize excellent leadership, teamwork and social skills to fulfill industrial needs.


4. Able to apply management, entrepreneurship skills and adhere to the need of continuous learning for successful career advancement.



i. Compulsory 15 16

ii. Common 18 19



TOTAL 95 100


60STUDENT HANDBOOK

AREAS OF STUDY

The Diploma in Hotel Management at the polytechnic integrates the multi educational disciplines of tourism and hospitality practices, hotel operations, food preparations, food services, and commercial kitchen operations. Diploma in Hotel Management programme also comprises of four (4) main areas of study, which are:-

Hospitality FundamentalsHospitality Fundamentals covers the following sub-areas:• Fundamentals of Tourism and Hospitality

Hospitality Professionalism• Hospitality Professionalism• Professionalism and Customer Service• Effective Communication• Supervisory Techniques• Entrepreneurship Development

Hospitality OperationsHospitality Operations covers the following sub-areas:• Front Office Operation Management• Housekeeping• Food and Beverage• Basic Food Preparation• Kitchen Operation• Occupational Safety And Health• Kitchen Management• Restaurant Operation

Hospitality ManagementHospitality Management covers the following sub-areas:• Tourism & Hospitality Marketing• Principles Of Accounting• Hospitality Law• Food and Beverage Cost Control• Training And Development

CAREER PROSPECTS

This programme provides the knowledge and skills in hotel management with a broad understanding of hotel industry. The knowledge and skills that the student acquire from the programme will enable them to acquire middle management post such as:-

• Commis• Catering Assistant • Cook• Patissier• Chef de Partie • Bus person• Food and beverage attendant• Bar attendant• Host/ hostess• Public area cleaner• Laundry attendant• Housekeeping attendant• Clerical Assistant• Bell desk attendant• Porter• Telephonist• Receptionist• Night auditor• Cashier• Concierge

61STUDENT HANDBOOK

Final Award Sijil Kemahiran Hotel dan Katering



Language(s) of Instruc-tion

Bahasa Melayu

Mode of Study OBE dan Blended Learning

Study Scheme Sepenuh Masa

Study Duration Minimum 2 tahun / Maximum 3 tahun



Normal 4 - 19 -

Matlamat Programme (PAI)

Graduan yang menamatkan program ini akan memperolehi pengetahuan dan kemahiran dalam bidang perhotelan dan katering pada tahap asas. Pelajar dibekalkan dengan kemahiran dalam bidang penyediaan makanan, penyajian makanan dan minuman serta pengemasan kawasan hotel. Bagi membolehkan pelajar mengadaptasikan segala pengetahuan dan kemahiran dengan alam pekerjaan sebenar dan masyarakat sekeliling, mereka juga dibekalkan dengan kemahiran berkomunikasi dan keusahawanan. Pelajar diterapkan dengan nilai kendiri yang kreatif, inovatif, dan mempunyai jati diri dalam menghadapi arus globalisasi. Pelajar boleh bekerja secara berpasukan ke arah meningkatkan poduktiviti organisasi. Selain itu, lulusan program ini juga boleh mengaplikasikan pengetahuan dan kemahiran mereka bagi menyesuaikan diri dengan masyarakat dan perubahan teknologi baru.


No. Kursus Am 11 18

i. Kursus teras 5 8

ii. Kursus Pengkhususan

34 57

iii. Latihan Industri 10 17

iv. TOTAL 60 100

TOTAL 60 100

Total Credit Hours to Graduate

60

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BIDANG PEMBELAJARAN

Sijil Kemahiran Hotel dan Katering program merangkuni dua (2) bidang pembelajaran iaitu:-

Kemahiran Asas Pekerjaan • Asas Komputer• Keusahawanan• Keselamatan dan Kesihatan Pekerjaan

Kemahiran Khusus • Pengenalan kepada Industri Hotel dan Katering• Penyediaan Makanan• Operasi Restoran• Sanitasi dalam Perkhidmatan Makanan• Kek dan Roti• Pengurusan Majlis• Pengemasan• Promosi Produk• Pengiraan Kos Makanan• Makanan dan pemakanan

PROSPEK PEKERJAAN

Program ini melengkapkan pelajar dengan pengetahuan dan kemahiran yang diperlukan sebagai seorang hotelier. Peluang pekerjaan yang boleh diceburi oleh pelajar selepas tamat pengajian ialah:

• Penyelia Pengemasan• Atendan Kanan Bilik• Atendan Kawasan Awam• Attendant Linen• Porter• Pramusaji• Pembantu Chef• Penyedia Makanan• Pembantu Penyedia Makanan• Pembantu Penyedia Roti• Penyedia Pastri• Pembantu Penyedia Pastri• Penyelia Makanan dan Minuman• Kapten Makanan dan Minuman

63STUDENT HANDBOOK

SYLLABUS SUMMARYB.SC. (HONS) INTERNATIONAL TOURISM &

HOSPITALITY MANAGEMENT

SEMESTER 1

BUA 1012 TITAS (2 CREDIT)

TITAS merupakan satu kursus yang diperkenalkan sebagai satu usaha memupuk persefahaman antara pelajar berbilang kaum, agama dan budaya di negara kita. Menerusi kursus ini pelajar mendapat pendedahan tentang latar belakang pemikiran, kebudayaan dan pencapaian Tamadun Islam dan Tamadun Asia. Kursus ini juga memaparkan nilai–nilai sejagat dalam tamadun-tamadun berkenaan yang mendedahkan tentang kekuatan dan kelemahan sesebuah tamadun. Justeru pelajar dapat mengenali dan menghargai tamadun sendiri dalam masa yang sama menghormati kewujudan tamadun-tamadun yang lain.

BUA 1022 HUBUNGAN ETNIK (2 CREDIT)

HUBUNGAN ETNIK memfokuskan perbincangan tentang Hubungan Etnik di Malaysia yang merupakan proses hubungan sosial yang dinamik. Tujuan kursus ini adalah untuk meningkatkan pemahaman pelajartentangKonsep-konsepAsasHubunganEtnik, pluralitidanmasyarakatpluralistik di Malaysia, pembangunan politik, ekonomi dan Perlembagaan Malaysia dalam konteks hubungan etnik di Malaysia, integrasi etnik serta menangani cabaran dalam hubungan etnik dari sudut Agama dan masyarakat.

BUE 1013 PRESENTATION SKILLS (3 CREDIT)

PRESENTATION SKILLS focuses on preparing students to deliver impromptu speeches and prepared presentations in an effective and confident manner for different audiences and purposes. It is constructed to help students make presentations using appropriate language forms and expressions. It also helps students to use appropriate presentation tools to enhance a presentation or a speech.

BTT 1043 FUNDAMENTALS OF TOURISM AND HOSPITALITY (3 CREDIT)

FUNDAMENTALS OF TOURISM AND HOSPITALITY exposes students to the profile, complexity and interrelation of tourism and hospitality sectors, including the significance of tourism to the host and global community. Students are also introduced to the career, academic and entrepreneurial prospects which exist in the industry. The reality of workplace demands and employability skills to ensure success in the tourism and hospitality profession are also shown. Students are given the opportunity to gain experience through talks on tourism and hospitality industry delivered by invited guest speakers.

64STUDENT HANDBOOK

SEMESTER 2

BR 2011 SUKAN / KELAB PERSATUAN (TENPIN BOLING) (1 CREDIT)

KOKURIKULUM memfokuskan kepada penguasaan pengetahuan dan melaksanakan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.

BUE 2013 ENGLISH FOR ACADEMIC WRITING (3 CREDIT)

ENGLISH FOR ACADEMIC WRITING focuses on writing skills for students to develop the ability to write effectively and coherently for academic purposes. It is designed to provide students the opportunity to produce a variety of text.

BTT 2053 PROFESSIONAL SPEAKING DEVELOPMENT (3 CREDIT)

PROFESSIONAL SPEAKING DEVELOPMENT is a performance-based course which emphasis on the development of strong effective speech and presentation skills. As a future professional, students are not only expected to be a confident speaker, but also to organize and prepare clear, concise, and interesting presentations. Designed to help students to become a confident presenter, as well as a savvy presentation writer, students are required to deliver three speeches in a public setting to fulfil course requirements. Besides developing speaking and delivery skills, this course also prepares students with critical thinking and analytical skills that focus on how to organize a presentation solve problems, build arguments, and the use of their creativity.

BTT 2063 WORLD DESTINATION CULTURE & FESTIVALS (3 CREDIT)

WORLD DESTINATION, CULTURE AND FESTIVALS exposes the students to the basic information on characteristics of culture and festivals. Students will also be exposed to the source, diversity of culture and festivals around the world. This course also aims to introduce students to the destinations around the world.

BTT 1053 PROFESSIONALISM AND CUSTOMER SERVICE (2 CREDIT)

PROFESSIONALISM AND CUSTOMER SERVICE exposes students to skills required for establishing a specific career path offered through personal and professional development. This course leads students to practice excellent hospitality and customer service with an attitude integral for success in tourism and hospitality industry. This course provides a platform for students to keep abreast with the current practices while inculcating the passion for tourism and hospitality professionalism. Students will demonstrate positive and warm hospitable attitude and values in delivering high quality service.

65STUDENT HANDBOOK

BTT 2083 INTERNATIONAL TRAVEL AND TOURS OPERATION MANAGEMENT

(3 CREDIT)

INTERNATIONAL TRAVEL & TOURS OPERATION MANAGEMENT provides an understanding of knowledge of the principles, practices and scope of tour operator management at the national and international levels, including relationship between tours and other segments of the tourism industry. The course focuses on the agency operations including documentary requirements, staff, reservations and compensation of agency, developing tour package, guiding and escorting. The students will also set practical knowledge relating to travel and tour operation.

BTT 2073 BASIC KITCHEN OPERATION (2 CREDIT)

BASIC KITCHEN OPERATION is an introduction to eastern and western cookery preparation in the food service establishment. In this course, students will be exposed to the basic cooking techniques and skills on pre-preparation, cooking and presenting a variety of food commodity on eastern and western cuisine. Students will acquire skills in the preparation of appetizer, soup and main course. In the end students will be able to prepare a complete course of meal.

BUR3012 KHIDMAT MASYARAKAT (3 CREDIT)

KHIDMAT MASYARAKAT memberi pendedahan dan pengalaman dalam usaha untuk memenuhi keperluan gelombang kesukarelawanan melalui aktiviti kesukarelaan dalam masyarakat. Kursus ini dapat meningkatkan kemahiran insaniah dengan memberi tumpuan kepada kemahiran kepimpinan melalui aktiviti khidmat masyarakat.Selain daripada itu, kursus ini dapat menggalakkan pelajar menyertai Pertubuhan Bukan Kerajaan (NGO) di samping dapat meningkatkan kebolehpasaran graduan.

BPB2012 KEUSAHAWANAN MALAYSIA (2 CREDIT)

KEUSAHAWANAN MALAYSIA merangkumi topik tentang pembangunan keusahawanan di Malaysia, teori keusahawanan, kreativiti dan inovasi, rangkaian perniagaan, etika, profesionalism dan tanggung jawab sosial. Kursus ini juga mendedahkan tentang isu-isu semasa keusahawanan.

BTT3063 FRONT OFFICE OPERATION & MANAGEMENT (3 CREDIT)

FRONT OFFICE OPERATION AND MANAGEMENT exposes students to the concept of organization, communication, ethics and policy within a hotel. Students will enhance knowledge and competencies regarding hotel front office management through the knowledge of interdepartmental communication in a hotel. Besides, students will increase their knowledge in hotel operation and procedures. This course also emphasizes the importance excellent personal development and customer services for front desk

SEMESTER 3

66STUDENT HANDBOOK

BTT4023 E-RESERVATION SYSTEM (3 CREDIT)

E-RESERVATION SYSTEM course exposes students to the knowledge and understanding of multi-property management as well as all key areas of operation in Tourism and Hospitality industry. The course is orientated on the issues of the use of information technology in tourism and hospitality. The course is designed to have two systems which are Global Distribution System and Hotel Information System. These systems will familiarize students with basic standards in air travel reservation and hotel reservation.

BTT3073 FOOD & BEVERAGE SERVICES (3 CREDIT)

FOOD AND BEVERAGE SERVICES introduces students to the operation of food and beverage services. Students will be exposed to the knowledge and skills related to tasks and chores in institution or organization of food and beverage, identifying the functions of cutleries and the ability to use them appropriately. Preparation in the dining room, showcasing the correct serving techniques and demonstrating interaction with guests are also introduced. Students will be encouraged to apply food and beverage service rules and safety precautions in the operations.

BTT3053 HOUSEKEEPING MANAGEMENT (3 CREDIT)

HOUSEKEEPING MANAGEMENT provides information pertaining to the role of housekeeping department in the operations of hospitality and management. It identifies housekeeping place in the overall organisation. The subject emphasizes the importance of quality housekeeping staff along with various challenges and management responsibilities faced by the executive housekeeper. In addition, the last few chapters detail the different housekeeping tasks necessary for efficient operations in housekeeping. This course focuses on overall housekeeping operation and operating procedures.

BTT6163 ECONOMIC FOR TOURISM AND HOSPITALITY (3 CREDIT)

ECONOMIC FOR TOURISM AND HOSPITALITY involves study of concept and theory on economics principles. This course examines the fundamental economic principles as they apply to the tourism industry and explores the impacts of tourism and hospitality on regional, national and global economics. Applications of economic analysis to tourism and hospitality include, but not limited to estimation and prediction of demand and supply, forecasting tourism market trends, estimating and forecasting, economic impacts of recreation and tourism, sources of capital provision, application of conversion studies techniques, and the use of economic analysis in management, marketing, financial, and policy decisions

SEMESTER 4

67STUDENT HANDBOOK

BTT4033 COMMERCIAL FOOD SERVICE OPERATIONS (3 CREDIT)

COMMERCIAL FOOD SERVICE OPERATION covers the knowledge and skills of running various types of food service establishment. Students are also exposed to menu planning and food production based on services and establishments. Topics discussed will help to develop skill and understanding towards commercial food service operation with appropriate dine-in environment. Students are also given opportunities to organize outdoor catering, run the whole restaurant operation, handle food court operation, buffet, cafeteria and fast food restaurant.

BTT4043 FOOD & BEVERAGE COST CONTROL (3 CREDIT)

FOOD AND BEVERAGE COST CONTROL introduces the student to the methodologies and tools used to control costs and purchase supplies. This course helps the students to value the purchasing, planning, and control processes in the food and beverage industry. Main focus is on planning, controlling costs, with an introduction to the study of sustainable products and approaches. Topics include planning and controlling costs using budgeting techniques, standard costing, standardized recipes, performance measurements, and food, beverage, and labor cost controls.

BTT4013 MARKETING FOR TOURISM & HOSPITALITY (3 CREDIT)

MARKETING FOR TOURISM AND HOSPITALITY provides knowledge on theories, principles and concepts and an understanding of the role of marketing within a globalized tourism and hospitality organization. The course focuses on the application of the marketing system in tourism and hospitality industry, the use of eight marketing mix (8Ps) strategies, consumer behaviour, marketing research, market segmentation and marketing plan in tourism and hospitality industry.

BTT6143 SUSTAINABLE TOURISM MANAGEMENT (3 CREDIT)

SUSTAINABLE TOURISM MANAGEMENT exposes students to the techniques in managing tourism resources or hospitality premises in reducing the negative impact of tourism development. Students are exposed to the sustainable concept such as green tourism, co-tourism and eco-hotel. Besides, students will gain knowledge of conservation and preservation, carrying capacity, environmental impact assessment and visitor planning and management used to minimize the negative impacts caused by tourism development activities. Students are also exposed to organizes the activities that enhancing the understanding of sustainable tourism development knowledge especially in planning, management skills, and deliver quality and practice good values in tourism establishment.

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BUE3053 ENGLISH FOR TOURISM AND HOSPITALITY (3 CREDIT)

ENGLISH FOR TOURISM AND HOSPITALITY enables students to enhance their communication skills in order to function effectively in a career in the tourism and hospitality fields. The content of this course encompasses products and services, processes and procedures, as well as dealing with enquiries and complaints. Through this course, students will gain essential knowledge to help prepare them to fulfil their job scope in their future employment.

BTT5093 PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY

(3 CREDIT)

PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY provides knowledge on concepts and principles of accounting in various business transactions. The course emphasizes on source documents, books of prime entry, double entry accounting system, preparation of trial balance, adjustment, preparation of financial statement and bank reconciliation statement at the end of an accounting period.

BTT 5103 INTERNATIONAL TOURISM & HOSPITALITY LAW (3 CREDIT)

INTERNATIONAL TOURISM AND HOSPITALITY LAW brings out the specific legal issues that always occur in tourism and hospitality industry. Separated into several main topics which are Contract Law, Innkeepers Act and Islamic Law, an early exposure and basic steps to solve legal issues are also provided. By equipping the students with reasonable knowledge of law and related policies in international tourism and hospitality, their future career will be safeguarded in the context of rules and regulations.

BTT5113 E-TOURISM (3 CREDIT)

E-TOURISM provides an insight into the tourism industry and the transformation taking place in information and communication technologies. It contains the evolution and revolution of the ICT; the implication towards business and strategy; the interaction between ICTs and tourism; e-Tourism activities, websites essential and design; and the strategic and operational management in the various sectors of the tourism and hospitality industry especially in e-tourism. The main purpose is to balance technical skills with artistic skills among the students in order to build creative, interactive and well-designed websites.

SEMESTER 5

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BTT5123 VISITOR INTERPRETATION SERVICES (3 CREDIT)

VISITOR INTERPRETATION SERVICE exposes students to the process of creating attractive interpretive techniques and media. Students will be able to relate the concept of interpretive techniques with the current tourism development. The attractive techniques will enhance the student’s communication, and information management skills in different interpretation environment.

BTT5133 NUTRITION AND HEALTH (3 CREDIT)

NUTRITION AND HEALTH introduces students to the importance of nutrition in menu planning. This course also exposes students to the science of nutritional studies and also other substances which are found in food and body. Factors that influence human dietary practices and disease problems related to food and nutrition are also discussed in order for students to know how these nutrients relate to health and disease.

BTT6093 SERVICE QUALITY MANAGEMENT IN TOURISM AND HOSPITALITY

(3 CREDIT)

SERVICE QUALITY MANAGEMENT IN TOURISM AND HOSPITALITY offers students with knowledge of the global tourism and hospitality service industry. Students will learn the nature of tourism and hospitality service industry to relate to the production of service. This will enhance the knowledge of managing customer satisfaction and develop customer-staff relationship for a better service. The knowledge gaps analysis and service design will lead to develop the continuous quality improvement for tourism and hospitality business.

BTT6103 STRATEGIC MANAGEMENT FOR INTERNATIONAL TOURISM AND HOSPITALITY

(3 CREDIT)

STRATEGIC MANAGEMENT FOR INTERNATIONAL TOURISM AND HOSPITALITY offers the understanding of Strategic Management as the art and science of formulating, implementing, and evaluating different functional decisions that enable an organization to accomplish its objective. A primary objective of the course is to introduce strategic management as a process of strategy formulation, implementation, evaluation and control to accomplish the strategic intent of the organizations. These include the understanding of the meaning of strategic thinking in tourism and hospitality environment and to provide strategic management from Islamic perspective.

SEMESTER 6

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BTT6113 RESEARCH METHODS (3 CREDIT)

RESEARCH METHODS delivers detailed knowledge and understanding of a comprehensive range of methodological issues and analytical techniques in tourism studies. In tourism and hospitality research, there are commonly agreed-upon elements that must be accounted for by the methodology in order for the research to be taken seriously. At the successful completion of this course, the student’s knowledge, skills, and understanding of the important stages in the research process such as the selection of appropriate data types and methods, data acquisition, data analysis, and data presentation will be significantly improved.

BTT5143 SPECIAL EVENT MANAGEMENT (3 CREDIT)

SPECIAL EVENT MANAGEMENT covers the knowledge and understanding of Special Event Management. It covers the developments and professional tools, and considers the globalization and subsequent internationalization of special event management. The role of marketing and communication, environmental planning, the increasing role of governments through the creation of event strategies, and the different perspectives of event management are all discussed. Besides, students are required to design, plan and co-ordinate any special events according to the theory of special event management. This course needs the students to demonstrate the leadership skill by implementing good teamwork in planning successful events.

BTT6123 RECREATION MANAGEMENT (3 CREDIT)

RECREATION MANAGEMENT course provides students with knowledge on recreation management, different sectors and types of recreation services and career prospects. It also discusses different types of recreation activities, facility and equipment management and human resource management for recreation. The students will be provided with an understanding of recreation businesses and entrepreneurship. They are required to design a proper recreation program to enhance their knowledge in recreation management.

BTT6133 MUSLIM FRIENDLY HOSPITALITY (3 CREDIT)

MUSLIM FRIENDLY HOSPITALITY course imparts knowledge and practices related to halal hospitality services in various service sectors of tourism and hospitality business such as accommodation, foodservice, travel services, recreation, transportation, entertainment and public places. This course will provide students with sufficient information related to services needed by Muslim tourists, guests and customers. This course will also study, analyse and identify creative solutions on issues and/or challenges, related to the implementation of Muslim friendly hospitality services.

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BTT6153 CREATIVE WRITING FOR TOURISM & HOSPITALITY (3 CREDIT)

CREATIVE WRITING FOR TOURISM AND HOSPITALITY is trimester-long course focuses on writing for publication in two genres: poetry and fiction. The purpose of this course is to encourage students to cultivate the habits, attitudes and flexibility of a professional writer in a professional writing community. Students will practise writing like a reader and reading like a writer. Students will be expected to enter final products into professional and/or student contests, confer with the instructor, participate in writer response groups, read contemporary published authors, keep and regularly write in a writer’s notebook, and experiment with and revise writing routinely.

BTT7046 MANAGING OPERATION IN TOURISM AND HOSPITALITY

(6 CREDIT)

MANAGING OPERATION IN TOURISM AND HOSPITALITY offers knowledge to comprehend the key features of operations management in international travel, tourism and hospitality businesses. The course introduces the operating systems being used in travel, tourism and hospitality delivering decent services to customers. Students are given an opportunity to study Operating system involving current technologies in ICT to enhance quality services and analyze the key features of good services. Customer feedback is used as a tool to enhance services in daily operations and develops student’s knowledge towards creating optimum customers satisfaction.

This course provides platform for students to study the concept of standardization of services in particular business operation and analyse the impacts on operations, service and consumer satisfaction. Students are expected to understand the roles, challenges and efficiency of front-line staff in maintaining reputable customer’s services. Finally, the health and safety issues in the management of international travel, tourism and hospitality operations from the perspective of both employees and guests are discussed in detail.

BTT7056 MANAGING CUSTOMER RELATION IN TOURISM AND HOSPITALITY

(6 CREDIT)

MANAGING CUSTOMER RELATION IN TOURISM AND HOSPITALITY course addresses general principles of customer service including skills, knowledge, attitudes, and behaviors pertinent to the professional development of students. It also discusses effective communication in managing customer relationship and dealing with customer problems. It enhances students’ understanding in service quality and enables them to evaluate the strategies and system to deliver quality and effective service.

SEMESTER 7 (WBL)

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BTT7065 PROJECT 1 (5 CREDIT)

PROJECT 1 challenges students to develop a complete innovative entrepreneurial plan and present it to the industry of personal choice or to a panel of invited venture capitalist and other practitioners in the 8th semester. This capstone course provides a platform for students to experience real life hands-on besides applying knowledge and skills necessary for entry-level management positions in the tourism and hospitality industry. Students are expected to apply their prior knowledge and skills in the undertaking of this practical innovative entrepreneurial project, by including a new venture creation, product development and promotion, decision making process, leadership and professional practices related to tourism and hospitality services. Students are required to prepare and submit a proposal paper on any marketable innovative entrepreneurial ideas at the end of the training to a panel of interested industry personnel, invited venture capitalists and other practitioners.

BTT8016 MANAGING HUMAN RESOURCES IN TOURISM AND HOSPITALITY

(6 CREDIT)

MANAGING HUMAN RESOURCES IN TOURISM AND HOSPITALITY course provides students with knowledge on different types and approaches of human resource activities to keep organization operation running effectively. The activities include human resource planning in the combination of recruitment, selection and induction process, the ability and skills to select and apply appropriate HR and management frameworks in human resource planning. The students will be exposed to the importance of training interventions and performance appraisal for improving service in the tourism and hospitality industry.

BTT8026 MANAGING MARKETING AND SALES IN TOURISM AND HOSPITALITY

(6 CREDIT)

MANAGING MARKETING AND SALES IN TOURISM AND HOSPITALITY is designed to expose students to the marketing and sales function in the tourism and hospitality business organization. This course will enable students to experience and adopt the current practices and strategies of professional selling as well as to provide students with opportunities to practice and develop communication, organizational, and other skills necessary to succeed in career and particularly in the profession of selling which includes questioning, listening, non-verbal communication, self-management, and sales presentations.

SEMESTER 8 (WBL)

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SYLLABUS SUMMARYDIPLOMA HOTEL & CATERING MANAGEMENT

SEMESTER 1

DUB 1012 PENGAJIAN MALAYSIA (2 CREDIT)

PENGAJIAN MALAYSIA memupuk penghayatan ke arah melahirkan generasi yang cintakan negara. Kursus ini juga dapat mendidik kelompok masyarakat yang mempunyai daya juang yang tinggi dan mampu menghadapi cabaran di peringkat antarabangsa. Kursus ini memberi penghayatan tentang sejarah dan politik, perlembagaan Malaysia, kemasyarakatan dan perpaduan, pembangunan negara dan isu-isu keprihatinan negara. Objektif kursus ini adalah untuk melahirkan warganegara yang setia dan cintakan negara, berwawasan serta bangga menjadi rakyat Malaysia.

DUE 1012 COMMUNICATIVE ENGLISH 1 (2 CREDIT)

COMMUNICATIVE ENGLISH 1 focuses on speaking skills for students to develop the ability to communicate effectively and confidently in group discussions and in a variety of social interactions. It is designed to provide students with appropriate reading skills to comprehend a variety of texts. It is also aimed to equip students with effective presentation skills.

BTT8035 PROJECT 2 (5 CREDIT)

INNOVATION AND ENTREPRENEURIAL PROJECT 2 challenges students to develop a complete innovative entrepreneurial plan and present it to the industry of his choice or to a panel of invited venture capitalist and other practitioners in the 8th semester. This capstone course also provides a platform for students to real life hands-on experience knowledge and skills necessary for entry-level management positions in the tourism and hospitality industry while working in a “real life” setting. Students are expected to apply their prior knowledge and skills in the undertaking of a practical innovative entrepreneurial project, which includes a new venture creation, product development and promotion, decision making process, leadership skills and professional practices related to tourism and hospitality services. Students are needed to prepare and submit a proposal paper on any marketable innovative entrepreneurial ideas at the end of the training to a panel of interested industry personnel, invited venture capitalists and other practitioners

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DTM 1013 FUNDAMENTALS OF TOURISM AND HOSPITALITY (3 CREDIT)

OCCUPATIONAL SAFETY AND HEALTH course is designed to impart under standing of the self-regulatory concepts and provisions under the Occupa tional Safety & Health Act (OSHA). This course presents the responsibilities of employers and employees in implementing and complying with the safety procedures at work. This course provide an understanding of the key issues in OSH management, incident prevention, Emergency Preparedness and Response (EPR), fire safety, occupational first aid, Hazard Identification, Risk Assessment and Risk Control (HIRARC) and guide the students gradually into this multi-disciplinary science.

DTH1022 FOODSERVICE SANITATION (2 CREDIT)

FOODSERVICE SANITATION provides information on hygiene, sanitation, quality and safety practices in foodservice industry. In addition, this course also discusses the causes and prevention methods of food contamination, and the importance of Hazardous Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) in foodservice industry.

DUW 1012 OCCUPATIONAL SAFETY AND HEALTH (2 CREDIT)

OCCUPATIONAL SAFETY AND HEALTH course is designed to impart understanding of the self-regulatory concepts and provisions under the Occupational Safety & Health Act (OSHA). This course presents the responsibilities of employers and employees in implementing and complying with the safety procedures at work. This course provide an understanding of the key issues in OSH management, incident prevention, Emergency Preparedness and Response (EPR), fire safety, occupational first aid, Hazard Identification, Risk Assessment and Risk Control (HIRARC) and guide the students gradually into this multi-disciplinary science.

DTH1032 THEORY OF FOOD (2 CREDIT)

THEORY OF FOOD focuses on the understanding of cooking theory and the application of skills to a wide range of cooking styles and products. Students will be introduced to the foodservice establishment and organisation. Every aspect in cooking is explained starting from the basic equipment and utensils to cooking techniques, role of the ingredients used, garnishing and food presentation, food commodities, salad and salad dressing, stock, sauces and soup.

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SEMESTER 2

DUA 2032 PELANCONGAN DAN HOSPITALITI DALAM ISLAM (2 CREDIT)

PELANCONGAN DAN HOSPITALITI DALAM ISLAM memberi pengetahuan tentang konsep asas Islam dan seterusnya membincangkan konsep pelancongan dan hospitaliti mengikut perspektif Islam. Ia merangkumi penyediaan rumah penginapan, makanan, layanan terhadap tetamu dan hubungan alam sekitar dalam bidang pelancongan. Seterusnya membincangkan konsep asas kaedah fiqh, nilai-nilai kebersihan dan estetika Islam dalam bidang tersebut dan seterusnya membincangkan isu-isu semasa yang berkaitan dengannya.

DUB 2012 NILAI MASYARAKAT MALAYSIA (2 CREDIT)

NILAI MASYARAKAT MALAYSIA membincangkan aspek sejarah pembentukan masyarakat Malaysia, nilai-nilai agama serta adat resam dan budaya masyarakat majmuk. Selain itu, pelajar diberi kefahaman mengenai tanggungjawab individu dalam kehidupan dan cabaran-cabaran dalam membangunkan masyarakat Malaysia.

DTH 1013 PROFESSIONALISM AND CUSTOMER SERVICE (3 CREDIT)

PROFESSIONALISM AND CUSTOMER SERVICE exposes students to skills required for establishing a specific career path offered through personal and professional development. This course leads students to practise excellent hospitality and customer service attitude which are integral for success in tourism and hospitality industry. By providing a platform for students to keep abreast of the current practices, passion for tourism and hospitality professionalism can be inculcated. Students will demonstrate positive and warm hospitable attitude and values in delivering high quality service.

DTH1044 BASIC EASTERN AND WESTERN COOKERY (4 CREDIT)

BASIC EASTERN AND WESTERN COOKERY is an introduction to eastern and western cookery preparation in the foodservice establishment. In this course, students will be exposed to the basic cooking techniques and skills on preparation, cooking and presenting a variety of food commodity on eastern and western cuisine. To enable students to prepare a complete course of western meals, students will need to acquire necessary skills in the preparation of appetizer, soup, sauces, meat, poultry, fish, shellfish and also starches. Students will also build and practice their entrepreneurial skills by marketing and selling their food products.

DRB 1000 ASAS UNIT BERUNIFORM (0 CREDIT)

Memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.

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DPB 2012 ENTREPRENEURSHIP (3 CREDIT)

ENTREPRENEURSHIP focuses the principles and concept of entrepreneurship. This course concentrates on the systematic methods of getting business ideas. This course also prepares the students on ways to conduct and control the business including fundamental of management, marketing and financing. It also emphasizes on the preparation of business plan, thus developing their entrepreneurial skills.

DTM 3023 HOUSEKEEPING OPERATION AND MANAGEMENT (2 CREDIT)

HOUSEKEEPING OPERATION AND MANAGEMENT introduces all aspects of hotel housekeeping operation including housekeeping department structure, inventory and equipment management, fabric and linen handling, housekeeping supplies, laundry, and room management and cleaning. This course also focuses on overall housekeeping operation and operating procedures.

DTH2034 BAKING AND PASTRY (2 CREDIT)

BAKING AND PASTRY course covers the development of kitchen skills in the preparation, production and commercialisation of bakery and pastry products. Students are exposed to the production of good quality baked goods such as bread, pastry, cookies, cake, cake decoration and local delicacies.

DTH2023 FOOD AND BEVERAGE SERVICES (2 CREDIT)

FOOD AND BEVERAGE SERVICES introduces students to the operation of food and beverage services. Students will be exposed to the knowledge and skills related to tasks and chores in food and beverage (F&B) institution or organisation of the functions of cutleries and the ability to use them appropriately. Preparation in the dining room, showcase of correct serving techniques and interaction with guests are also introduced. Students will be encouraged to apply F&B service rules and safety precautions in the operations.

DRS 2001 SUKAN (2 CREDIT)

SUKAN memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.

DRB 2001 UNIT BERUNIFORM 1 (2 CREDIT)

UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif

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SEMESTER 3

DUE3012 COMMUNICATIVE ENGLISH 2 (2 CREDIT)


DTH6013 FOOD AND BEVERAGE COST CONTROL (3 CREDIT)

FOOD AND BEVERAGE COST CONTROL contains various elements of costs associated with food and beverage industry. Students are taught to calculate the cost of food and beverage. They are also introduced to the concept of menu pricing, break-even and budgeting. This course also emphasizes production control system associated with cost control techniques.

DTH3033 FRONT OFFICE OPERATION AND MANAGEMENT (3 CREDIT)

FRONT OFFICE MANAGEMENT exposes students to the knowledge of front office structure, requirements, role of front office operation and the understanding of multi-property management as well as all key areas of operation in ensuring the success of front office service. Students will build knowledge and competencies of front office operations. They will use the front office systems to assess, search and retrieve guest information. This course also emphasizes the backbone of multi-property management, enabling more efficient delivery of guest services, revenue optimization and streamlined operations. This course also underlines the importance of front desk, excellent personal development and customer service.

DTH3044 COMMERCIAL FOODSERVICE OPERATIONS (4 CREDIT)

COMMERCIAL FOODSERVICE OPERATIONS covers the knowledge and skills of running various types of foodservice establishment. Students are exposed to menu planning and food production based on services and establishments. Topics discussed will help to develop skills and understanding in the operations of commercial food service with appropriate dine-in environment. Students also have the opportunities to organise outdoor catering, run operations of the whole restaurant, and handle food court operation, buffet and fast food restaurant.

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DTF5012 MENU PLANNING AND DESIGN (2 CREDIT)

MENU PLANNING AND DESIGN course covers fundamentals of menu planning that are essential in building a successful foodservice concept. The menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, it shows how researches, surveys, and sales analysis are keys to menu planning and design. The content focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietaries guidelines, and menu planning. Financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing, writing, designing, and merchandising the menu are also provided in this course.

DRK3002 KELAB / PERSATUAN (2 CREDIT)

DRB3002 UNIT BERUNIFORM (2 CREDIT)

SEMESTER 4


COMMUNICATIVE ENGLISH 3 aims to develop the necessary skills in students to carry out a mini project as well as job hunting. Students will learn to present ideas through the use of graphs and charts. Students will learn the process of job hunting which includes job search strategies and making enquiries. They will also learn to write resumes and cover letters. The students will develop skills to introduce themselves, highlight their strengths and abilities, present ideas, express opinions and respond appropriately during job interviews.

DTM5013 PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY

(3 CREDIT)

PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY provide knowledge on concepts and principles of accounting in various business transactions. The course emphasizes on source documents, books of prime entry, double entry accounting system, preparation of a trial balance, adjustment and preparation of financial statement at the end of an accounting period.

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DTH5013 HOTEL AND LODGING MANAGEMENT (3 CREDIT)

HOTEL AND LODGING MANAGEMENT course exposes students to the various aspects of hotel and lodging management. Students should be able to discuss various aspects in managing hotel and lodging facilities, service quality, service delivery, franchising, sales and marketing, as well as security and loss prevention. The course prepares students to succeed in entry-level management positions and provide a solid foundation for career progress in hospitality industry.

DTM5033 EVENT OPERATION AND MANAGEMENT (3 CREDIT)

EVENT OPERATION AND MANAGEMENT covers the knowledge and understanding of planning and management skills of an event. Students are required to prepare event budgets, set event objectives, plan and manage a successful event. The course also looks at the operational and marketing planning as well as managing, implementing and evaluating the event.

DTR6012 CULTURAL DIVERSITY (2 CREDIT)

CULTURAL DIVERSITY discusses the importance of cultural awareness and sensitivity in effective human resources management practices in the hospitality industry. The course examines the increasing cultural diversity found in both the consumer and employee populations and how managers can address different cultural needs of the relevant populations. Students will also be exposed to the issues of various cultures and ethnic communities.

DTC3023 CULINARY ARTISTRY (3 CREDIT)

CULINARY ARTISTRY introduces the knowledge and understanding of basic kitchen artistry skills such as ice carving, fruit and vegetable carving, chocolate making, sugar work, Styrofoam carving and cake decorating skills. In this course students are exposed to the duties of a kitchen artist along with the functions of equipment and tools involved. With the skills obtained, students will demonstrate ability to perform carving, piping, chocolate-handling and food display presentation. This course also provide a value added skills to the existing course in this program.

DUA6022 KOMUNIKASI DAN PENYIARAN ISLAM (2 CREDIT)

KOMUNIKASI DAN PENYIARAN ISLAM memfokuskan kepada penguasaan konsep, kemahiran komunikasi dan penyiaran Islam bagi meningkatkan kefahaman pelajar secara holistik terhadap kursus ini.

SEMESTER 5

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SEMESTER 6

DUT40110 INDUSTRIAL TRAINING (10 CREDIT)

DTM5043 TOURISM AND HOSPITALITY MARKETING (3 CREDIT)

TOURISM AND HOSPITALITY MARKETING provides knowledge on theories, concepts and strategies applied in marketing tourism and hospitality product and services. The current practices and methods of professional selling provide opportunities to practice and develop communication skills, organizational skills, and other skills necessary to succeed in any career particularly in the profession of selling. The course focuses on the use of eight marketing mix (8Ps) strategies, consumer behaviour, marketing research, market segmentation and positioning and marketing plan in tourism and hospitality industry.

DTM3042 TOURISM AND HOSPITALITY LAW (2 CREDIT)

TOURISM AND HOSPITALITY LAW covers the basic concepts and application of the key principles of law applicable to tourism, hospitality, and related industries. Student will be exposed to the Malaysian Legal System, Law of Contract, Agency Law, Negligence, and Employment Law. This course will also discuss related laws from Islamic perspective and procedures related to sexual harassment. Students are also needed to conduct case studies related to legal and liabilities issues in tourism and hospitality industry.

DTH3013 HALAL PRACTICE (3 CREDIT)

HALAL PRACTICE course is developed to address the specific needs of halal operation and management in the hotel and catering industry. This course covers the basic of halal and haram, the concept of halal, best halal practices and effective halal operation. This course also covers the requirements for halal certification, legal aspects of halal food and halal consumerism.

DTH6034 PROJECT (3 CREDIT)

PROJECT is catered for the final semester students of diploma programme. It can be implemented individually or in groups. Project coordinator chosen among the lecturers will set the format of the project at the beginning of the semester. The project consists of case studies, scientific research, activities or production-related. Students may be required to make presentations or reports. Each student will be supervised by a lecturer who acts as their pro-ject supervisor.

DTH6022 HUMAN RESOURCE MANAGEMENT (2 CREDIT)

HUMAN RESOURCE MANAGEMENT exposes students to various topics such as recruitment, selection, training, performance appraisal, payment system and rewards. Students are also introduced to the benefits, reward and industrial relation during the course of this study. They will also learn the turnover rate method and stability index which is useful in the management of human resource.

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SYLLABUS SUMMARYDIPLOMA TOURISM MANAGEMENT

SEMESTER 1





DTM 1013 FUNDAMENTALS OF TOURISM AND HOSPITALITY (3 CREDIT)

FUNDAMENTALS OF TOURISM AND HOSPITALITY exposes students to the profile, complexity and interrelation of tourism and hospitality sectors, including the significance of tourism to the host and global communities. Students are also introduced to the career, academic and entrepreneurial prospects which exist in the industry. The reality of workplace demands and employability skills in the tourism and hospitality profession are also shown. Students are given the opportunity to gain experience through talks on tourism and hospitality industry delivered by invited guest speakers.

DTM 2013 TOURISM GEOGRAPHY (3 CREDIT)

TOURISM GEOGRAPHY exposes the students to the basic geographical components of tourism. Students are also exposed to the resources, physical features, attractions, transportation, climatic variations, study of maps, time difference, International Date Line and the importance of geography in tourism. This course also aims to introduce the students to the tourist generating countries to Malaysia.

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DTM 1023 TOURISM MALAYSIA (3 CREDIT)

TOURISM MALAYSIA exposes students to the tourism scenario in Malaysia. It also covers the history of Malaysian tourism while instilling a sense of appreciation and pride towards Malaysia. Students’ depth of knowledge and understanding of Malaysia will leave a significant and positive impact to the tourism industry in Malaysia. Students are also exposed to the various tourism products and attractions available as well as not forgetting the demands and existing supply in Malaysia. Students are given the opportunity to gain experience through field trips and talks on tourism and hospitality industry delivered by invited guest speakers.


UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.

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SEMESTER 2







DTM 3023 RECREATIONAL TOURISM 1 (TERRESTRIAL) (3 CREDIT)

RECREATIONAL TOURISM I (TERRESTRIAL) exposes students to terrestrial-based recreation activities within the tourism industry. Students will develop competencies in the overall operation and management of terrestrial-based recreational activities. All terrestrial-based recreational activities are conducted based on international safety and risk management plan standards. To ensure successful implementation of this course, the teaching and learning process must apply flexible and innovative scheduling strategies.

DTM 3033 TOURIST GUIDING TECHNIQUES (3 CREDIT)

TOURIST GUIDING TECHNIQUES exposes students to the major aspects of professional tour guiding: public speaking, communication skills, interpretation, and tour commentary. Students will gain hands-on experience in designing, conducting, guiding and managing a sightseeing tour, delivering tour commentary on-site and conducting a group tour operation to completion.

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DTH 3022 FRONT OFFICE PRACTICE (2 CREDIT)

FRONT OFFICE PRACTICE exposes students to the structure, requirements and the role of front office operation in ensuring the success of tourism and hospitality business. Students will develop knowledge and competencies of front office operations including guest reservation, registration and receptions, accounts, cashier and night audit, concierge and guest services. Students are able to use the front office systems, assess and interpret data, and understand the vital role of the front office as the interdepartmental cooperation and communication link to other departments in an organisation. This course also emphasizes the importance of front desk excellent personal development and customer service.

DTM 2033 GLOBAL DISTRIBUTION SYSTEM (3 CREDIT)

GLOBAL DISTRIBUTION SYSTEM (GDS) is designed for students who want to start a career in the travel industry or upgrade their professional competence in travel counselling. The course is designed to familiarise students with the basic standards in air travel pricing and ticketing, to provide them with sales and customer service skills, product knowledge and destination awareness and computer reservation systems. It contains general information about fares and ticketing, reporting plans, ticketing agreement tables, tickets, and journey and passenger types





SEMESTER 3



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DTM 5043 TOURISM AND HOSPITALITY MARKETING (3 CREDIT)


DTM 3012 TRAVEL AGENCY OPERATION (2 CREDIT)

TRAVEL AGENCY OPERATION exposes students to the objective, purpose and roles of travel agency. All the topics discussed will help the students to prepare effective travel agency operation. Students will also be exposed to the professional travel agency operation in Malaysia.

DTM 3042 TOURISM AND HOSPITALITY LAW (2 CREDIT)

TOURISM AND HOSPITALITY LAW covers the basic concepts and application of the key principles of law applicable to tourism, hospitality, and related industries. Student will be exposed to the Malaysian Legal System, Law of Contract, Agency Law, Negligence, and Employment Law. This course will also discuss related laws from Islamic perspective and procedures related to sexual harassment. Students are also needed to conduct case studies related to legal and liabilities issues in tourism and hospitality industry

DTM 5023 RECREATIONAL TOURISM 2 (MARINE) (3 CREDIT)

RECREATIONAL TOURISM 2 (MARINE) exposes students to mar-ine-based recreational activities within the tourism industry. Students will develop competencies in overall operations and management of marine-based recreational activities. All marine-based recreational activities will be conducted based on international safety and risk man-agement plan standards. To ensure successful implementation of this course, the teaching and learning process must apply flexible and in-novative scheduling strategies.

DTM 5033 EVENT OPERATION AND MANAGEMENT (2 CREDIT)

EVENT OPERATION AND MANAGEMENT covers the knowledge and understanding of planning and management skills of an event. Students are required to prepare event budgets, set event objectives, plan and manage a successful event. The course also looks at the operational and marketing planning as well as managing, implementing and evaluating the event.

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DRK 3002 KELAB / PERSATUAN (2 CREDIT)



COMMUNICATIVE ENGLISH 3 aims to develop the necessary skills in students to carry out a mini project as well as job hunting. Students will learn to present ideas through the use of graphs and charts. Students will learn the process of job hunting which includes job search strategies and making enquiries. They will also learn to write resumes and cover letters. The students will develop skills to introduce themselves, high-light their strengths and abilities, present ideas, express opinions and respond appropriately during job interviews.

DTM 5013 PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY

(3 CREDIT)


DTM 3053 TOURISM EXPEDITION (3 CREDIT)

TOURISM EXPEDITION equips students with real-life experience on planning, organising and managing domestic and international tourism expedition. Students are required to plan activities for fund raising and sponsorship. This course emphasizes on tourism expedition briefing, conducted trip to the tourist attraction area, conduct tourism survey, prepare report writing and presentation.

DTM 5053 PRINCIPLES OF MANAGEMENT (3 CREDIT)

PRINCIPLES OF MANAGEMENT contains management aspects such as planning, organising, leading, controlling and human resources in tourism context. The concept, elements, types and process of management will be discussed during the course of study. The understanding of management principles in tourism context is very much required for enhancement of future career.

DTM 6014 VISITOR INTERPRETATION SERVICES (4 CREDIT)

VISITOR INTERPRETATION SERVICES covers the basic concepts and application of interpretation services in tourist and visitor attraction. It contains the principles, competencies, methodologies, and planning elements in interpretation services for visitors and tourists. Students are required to plan and accomplish interpretation assignment and project. To ensure successful implementation of this course, the execution of teaching and learning process has to be flexible.

SEMESTER 4

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DTR 6012 CULTURAL DIVERSITY (2 CREDIT)


DUA 6022 KOMUNIKASI DAN PENYIARAN ISLAM (2 CREDIT)


DTM 6033 SUSTAINABLE TOURISM (3 CREDIT)

SUSTAINABLE TOURISM exposes students to the techniques in managing tourism resources and how to reduce the negative impact of tourism development. Students are exposed to the sustainable development progress topics such as conservation and preservation, carrying capacity, environmental impact assessment and visitor management techniques that used to minimize the negative impacts caused by tourism activities. Students also exposed to organizes the activities that enhancing the understanding of sustainable tourism knowledge especially in management skills, deliver quality and practice good values in tourism establishment.

DTM 6052 CONSUMER BEHAVIOUR (2 CREDIT)

CONSUMER BEHAVIOUR introduces the important areas of consumer behaviour and puts forward a simple decision making model. Internal and external influences on consumer behaviour are explored. The course also looks at the typologies of consumer behaviour as well as segmentation. Students will also be exposed to the markets and demands as well as the emergence of new markets, issues and changes in tourism demand.

DTM 6024 TOURISM PROJECT (4 CREDIT)

TOURISM PROJECT exposes the students on knowledge and skills such as management, marketing, accounting and interpretation. Project Coordinator will set the format of the project at the beginning of the semester. The project consists of case study, scientific research or tourism product. Each student will be supervised by lecturer who acts as their project supervisor. For assessment purposes, students are required to plan and implement the project. Students are also required to come out with a project proposal and report in a professional manner.

SEMESTER 5

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DTM 6022 HUMAN RESOURCE MANAGEMENT (2 CREDIT)


DTM 6043 COMMUNITY BASED TOURISM (3 CREDIT)

COMMUNITY BASED TOURISM (CBT) is design to expose students to the concepts, planning and programming process of a community-based tourism destination or attractions. Based on established CBT development manual, this syllabus allows students to put into practise the leadership role in the initial start-up process and operation of a CBT destination. Topics will include the understanding of community based tourism concepts and principles, destination selection process, community readiness and resources assessment, community capacity building process, leadership and administrative setup, quality programming design, marketing and networking.

SEMESTER 6


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DTE 1013 INTRODUCTION TO EVENT MANAGEMENT (3 CREDIT)

INTRODUCTION TO EVENT MANAGEMENT introduces the concept and characteristic of event management. It explains the size and types of event and the impact to community. The course also looks at the roles and responsibilities of public, private and voluntary bodies in event industry. Students will also be exposed to the career and entrepreneurial opportunities, issues and challenges in event industry.



SYLLABUS SUMMARYDIPLOMA IN EVENT MANAGEMENT

SEMESTER 1

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DTM 1013 FUNDAMENTALS OF TOURISM & HOSPITALITY (3 CREDIT)

FUNDAMENTALS OF TOURISM AND HOSPITALITY exposes students to the profile, complexity and interrelation of tourism and hospitality sectors, including the significance of tourism to the host and global communities. Students are also introduced to the career, academic and entrepreneurial prospects which exist in the industry. The reality of workplace demands and employability skills in the tourism and hos-pitality profession are also shown. Students are given the opportunity to gain experience through talks on tourism and hospitality industry delivered by invited guest speakers.

DTM 5013 PRINCIPLES OF ACCOUNTING FOR TOURISM & HOSPITALITY

(3 CREDIT)

PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY provides the knowledge on concepts and principles of accounting in various business transactions. The course gives emphasis on source documents, books of prime entry, double entry accounting system, preparation of a trial balance, adjustment and preparation of financial statement at the end of an accounting period.

DTM 1023 TOURISM MALAYSIA (3 CREDIT)

TOURISM MALAYSIA exposes students to the tourism scenario in Malaysia. It also covers the history of Malaysian tourism while instilling a sense of appreciation and pride towards Malaysia. Students’ depth of knowledge and understanding of Malaysia will leave a significant and positive impact to the tourism industry in Malaysia. Students are also exposed to the various tourism products and attractions available as well as not forgetting the demands and existing supply in Malaysia. Students are given the opportunity to gain experience through field trips and talks on tourism and hospitality industry delivered by invited guest speakers.

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DTH 1013 PROFESSIONAL AND CUSTOMER SERVICE (3 CREDIT)


DTE 2013 CROWD MANAGEMENT (3 CREDIT)

CROWD MANAGEMENT provides knowledge and understanding of crowd management and the importance of planning effective crowd management in any kind of event. Students also learn about safety in crowd management, crowd control, communication in crowd management and crowd monitoring.

SEMESTER 2

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DTM 5043 TOURISM AND HOSPITALITY MARKETING (3 CREDIT)


DTE 2043 PROTOCOL AND ETIQUETTE (3 CREDIT)

PROTOCOL AND ETIQUETTE explains the importance of protocol and etiquette in event. Students learn the protocol requirements in various events such as seating arrangement, honorific, writing speech text and palace language .This course also provides the information to the students do’s and don’ts’ attending the event.






COMMUNICATIVE ENGLISH 2 emphasises the skills required at the workplace to describe products or services as well as processes or procedures. It also focuses on the skills to give and respond to instructions. This course will also enable students to make and reply to enquiries and complaints

DTE 2023 EVENT MARKETING (3 CREDIT)

EVENT MARKETING exposes students to the principles and practical understanding of the formulation of event marketing process. The students also learn numerous communication tools such as advertising, public relations and publicity, sales promotion and merchandising, personal selling and sales management, direct marketing and interactive or internet marketing to enable successful communication with the customers.

SEMESTER 3

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DTR 6012 CULTURAL DIVERSITY (2 CREDIT)


DTE 2032 LEGAL AND ETHICS MANAGEMENT (2 CREDIT)

LEGAL AND ETHICS MANAGEMENT exposes students with the basic knowledge of Malaysia Law and ethical issues. Students discuss the Contract Law, Employment Law and Islamic Law as for basic knowledge required in event business as well as other issues in ethics such as negligence and sexual harassment.

DTE 3023 EVENT DESIGN (3 CREDIT)

EVENT DESIGN incorporates the concept, principles and basic elements of event design into effective and functional event. The course also looks at the environment design, unique decorative elements, backdrops and props. Students are exposed to food and service requirements and guidelines for food and beverage services which comply with the event design.

DTE 3033 THE PRACTICE OF PUBLIC RELATIONS (3 CREDIT)

THE PRACTICE OF PUBLIC RELATIONS cover the technical knowledge of theory, history, processes and practices, judgemental skills, and personal relationships that underlie public relations. Students learn the essential in building trust and respect of diverse communities in the twenty-first century.

DRK 3002 KELAB / PERSATUAN (2 CREDIT)


SEMESTER 4



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DTE 5013 EVENT FUNDRAISING AND SPONSORSHIP (3 CREDIT)

EVENT FUNDRAISING AND SPONSORSHIP introduces the types of fundraising and sponsorship, importance, benefit, key success factor, history and trend of fundraising and sponsorship. It explains the fundraising and sponsorship plan and financial resources. The course also looks at the process of sponsorship, programme funding and programme donour. Students are also exposed to the implementation of fundraising and sponsorship program in managing event.

DTE 3014 EVENT PLANNING (4 CREDIT)

EVENT PLANNING covers the basics knowledge and understanding of planning process. Through this course, students learn to prepare event budgets, set event objectives and collaborate with business professionals to maintain successful events. The course also looks at the operational planning and marketing planning as well as managing, implementing and evaluating the event. Students will propose and organize an event independently.

DTE 5024 VENUE AND EVENT LOGISTIC (4 CREDIT)

VENUE AND EVENT LOGISTICS introduces the objective, process and basic steps of site management. It explains the criteria and consideration of venue selection. The course also looks at the venue layout, venue location and set-up. Students are also be exposed to the elements of event logistics system and event logistics planning.

DTE 6023 TECHNICAL AND PRODUCTION MANAGEMENT (3 CREDIT)

TECHNICAL AND PRODUCTION MANAGEMENT introduces definition, concept, process, terminologies and the importance of technical and production management. Students are exposed to the preparing of technical equipment and staging requirement in event technical operation. It explains thoroughly the technical personnel task, roles and responsibilities in event operation. The course also looks at the discussion of latest technologies applied in event technical production in organizing an event.

SEMESTER 5

DUA 6022 KOMUNIKASI DAN PENYIARAN ISLAM (2 CREDIT)


DTE 5033 RISK MANAGEMENT (3 CREDIT)

RISK MANAGEMENT covers the basics concepts and application of risk management plan. Students learn the fundamental techniques and strategies in risk management, risk management plan, analyse risks, develop contingency plan, manage emergencies, health and safety requirements, insurance and security.

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SEMESTER 6

DTH 6022 HUMAN RESOURCE MANAGEMENT (2 CREDIT)


DTE 6044 EVENT PROJECT (4 CREDIT)

EVENT PROJECT exposes students to the running of event. It emphasizes in coordinating the resources and technical preparation based on proposals of previous semester. Student learns to plan, manage and run events and evaluate factors that contribute to the success and failure of event. Students are also required to produce final report and make presentation.

DTM 6052 CONSUMER BEHAVIOUR (2 CREDIT)

CONSUMER BEHAVIOUR introduces the important areas of consumer behaviour and puts forward a simple decision making model. Internal and external influences on consumer behaviour are explored. The course also looks at the typologies of consumer behaviour as well as segmentation. Students will also be exposed to the markets and demands as well as the emergence of new markets, issues and changes in tourism demand.

DTE 6033 EVENT PUBLICATION AND MERCHANDISING (3 CREDIT)

EVENT PUBLICATION AND MERCHANDISING exposes students to the publication of event promotion materials and merchandising. It equips students with technical skills of developing, designing and producing the related media. It also covers the marketing activities and sales techniques, not forgetting the business processes of merchandising in event industry.


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SYLLABUS SUMMARYDIPLOMA IN HOTEL MANAGEMENT

SEMESTER 1

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DTM 1013 FUNDAMENTALS OF TOURISM & HOSPITALITY (3 CREDIT)

FUNDAMENTALS OF TOURISM AND HOSPITALITY exposes students to the profile, complexity and interrelation of tourism and hospitality sectors, including the significance of tourism to the host and global communities. Students are also introduced to the career, academic and entrepreneurial prospects which exist in the industry. The reality of workplace demands and employability skills in the tourism and hos-pitality profession are also shown. Students are given the opportunity to gain experience through talks on tourism and hospitality industry delivered by invited guest speakers.



DTC 2023 KITCHEN MANAGEMENT (3 CREDIT)

KITCHEN MANAGEMENT is the key process in any kitchen food production to ensure taste and consistency, safety and sanitation of the food. It is the key that you can perform to ensure that your kitchen food production process is reliable, consistent and produces a great taste. Students will be introduced to the flow of foodservice establishment and organization. Every aspect in kitchen management is explained starting from the introduction of kitchen organization, basic equipment and utensils to cooking techniques, Hazard Analysis Critical Control Point (HACPP), foodservice industry, kitchen and equipment layout, system, purchasing and storing.



SEMESTER 2

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DTH 2013 HOUSEKEEPING OPERATION AND MANAGEMENT (3 CREDIT)

HOUSEKEEPING OPERATION AND MANAGEMENT introduces all aspects of hotel housekeeping operation including housekeeping department structure, inventory and equipment management, fabric and linen handling, housekeeping supplies, laundry, and room management and cleaning. This course also focuses on overall housekeeping operation and operating procedures.

DTH2023 FOOD AND BEVERAGE SERVICES (3 CREDIT)

FOOD AND BEVERAGE SERVICES introduces students to the operation of food and beverage services. Students will be exposed to the knowledge and skills related to tasks and chores in food and beverage (F&B) institution or organisation of the functions of cutleries and the ability to use them appropriately. Preparation in the dining room, showcase of correct serving techniques and interaction with guests are also introduced. Students will be encouraged to apply F&B service rules and safety precautions in the operations.

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DTH3033 FRONT OFFICE OPERATION AND MANAGEMENT (2 CREDIT)

FRONT OFFICE MANAGEMENT exposes students to the knowledge of front office structure, requirements, role of front office operation and the understanding of multi-property management as well as all key areas of operation in ensuring the success of front office service. Students will build knowledge and competencies of front office operations. They will use the front office systems to assess, search and retrieve guest information. This course also emphasizes the backbone of multi-property management, enabling more efficient delivery of guest services, revenue optimization and streamlined operations. This course also underlines the importance of front desk, excellent personal development and customer service.

DTA2013 BASIC FOOD PREPARATION (1 CREDIT)

BASIC FOOD PREPARATION provides the fundamental concepts, skills and techniques of basic western and pastry cooking. Using the classical cooking approach, this course helps to develop the student’s knowledge and skill in food preparation and in all aspects of kitchen operations. Students will also be given hands-on experiences on how to prepare western food and pastry products and its derivatives. Students will also be given the opportunity to market their products to develop their entrepreneurship skills.


FCOMMUNICATIVE ENGLISH 1 focuses on speaking skills for students to develop the ability to communicate effectively and confidently in group discussions and in a variety of social interactions. It is designed to provide students with appropriate reading skills to comprehend a variety of texts. It is also aimed to equip students with effective presentation skills.

DRK3002 KELAB / PERSATUAN (2 CREDIT)

DRB3002 KELAB / PERSATUAN (2 CREDIT)

DUE3012 PRINCIPLES OF ACCOUNTING FOR TOURISM AND HOSPITALITY

(3 CREDIT)


SEMESTER 3

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DUA6022 KOMUNIKASI DAN PENYIARAN ISLAM (3 CREDIT)


SEMESTER 4

DTR6012 CULTURAL DIVERSITY (2 CREDIT)


DTM5043 TOURISM AND HOSPITALITY MARKETING (3 CREDIT)


DTA3014 RESTAURANT OPERATION (1 CREDIT)

RESTAURANT OPERATION covers the knowledge and skills of running various types of restaurants. Students are exposed to menu planning and food production based on services and establishment. Topics discussed will help to develop skills and understanding towards the operations of commercial restaurant with appropriate dine-in environment. Students will also have opportunities to manage the operations of the whole restaurant and design sales promotion strategies.

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DTA4012 HOSPITALITY LAW (2 CREDIT)

HOSPITALITY LAW covers the basic concepts and applications of the key principles of law applicable to hospitality and related industries. Students will be exposed to Malaysian Legal System, Law of Contract, Agency Law, Negligence, Law of Innkeepers Duties, Law of Foodservice Industries, Travel Agent and Tour Operators, and Employment Law.

DTH6013 FOOD AND BEVERAGE COST CONTROL (3 CREDIT)

FOOD AND BEVERAGE COST CONTROL contains various elements of costs associated with food and beverage industry. Students are taught to calculate the cost of food and beverage. They are also introduced to the concept of menu pricing, break-even and budgeting. This course also emphasizes production control system associated with cost control techniques.

DTH6034 PROJECT (4 CREDIT)

PROJECT is catered for the final semester students of diploma programme. It can be implemented individually or in groups. Project coordinator chosen among the lecturers will set the format of the project at the beginning of the semester. The project consists of case studies, scientific research, activities or production-related. Students may be required to make presentations or reports. Each student will be supervised by a lecturer who acts as their project supervisor.

DTA4022 TRAINING AND DEVELOPMENT (1 CREDIT)

TRAINING AND DEVELOPMENT provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations, look upon training and development as an investment, use training tools and techniques, train with technology, measure and evaluate training and use different techniques when training employees, supervisors and managers. Students are also introduced to issues in employee development including assessment of employee competencies, opportunities for learning and growth, and the roles of managers in employee development.

DTA5018 HOUSEKEEPING OPERATION (8 CREDIT)

HOUSEKEEPING OPERATION introduces all aspects of hotel housekeeping operation including Housekeeping Department organization chart, room cleaning, bathroom cleaning, bed making procedure, public area and other area, linen and laundry operation and hygiene, as well as safety and security. This course also focuses on overall housekeeping operation procedures.

SEMESTER 5

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DTA5028 FRONT OFFICE OPERATION (8 CREDIT)

FRONT OFFICE OPERATIONS expose students to the knowledge and skills of front office operations. Students are exposed to the roles and functions of front office staffs. Student will build basic skills and competencies of front office operations and other areas of operation in ensuring the success of front office service. Students are required to perform reservation, check in, check out, and special services. Students will be taught to various standard operating procedures (SOPs) related to front office operations.

DTA6018 FOOD AND BEVERAGE OPERATION (8 CREDIT)

FOOD AND BEVERAGE OPERATION exposes students to the real environment of food and beverage operation in a restaurant, including the practical aspect on services and restaurant operation management. The reality of workplace demands as well as employability skills needed to ensure the success of a restaurant is also shown. Students are given the opportunity to gain experiences through work based learning environment, where they will be employed by the industry for practical training session.

DTA6028 KITCHEN OPERATION (8 CREDIT)

KITCHEN OPERATION exposes students to the knowledge and skills of kitchen operations of a restaurant or similar establishment. This course provides the practical aspect of food production studies paper. It enables students to meet their educational objectives through participation in a well-planned and well-organized authentic work atmosphere in the core departments within a hotel business environment.

SEMESTER 5

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A C A D E M I C A D V I S O R

Academic Advising is a system designed to:• Become a systematic channel of communication for students to get guidance,

advice and information from the correct source.• Produce students who excel and be responsible.• Develop character and building social skills.

Role of Academic Advisor Role of Students

1. Provide and ensure each student to complete related forms in the file academic advisor.

2. Meet with students regularly according to the calendar, academic advising determined.

3. Register for courses on the registration form and in the PMIS system

4. Help students understand the academic system of polytechnics, the semester and examination system polytechnic.

5. Provide guidance and advice to students about course registration, adding / dropping courses based on academic achievement in students.

6. Provide guidance and advice to students in trouble.

7. Provide student folio files. File contains all the details assessment such as assignments, quizzes, practical tests and others.

8. Review and monitoring of student folio files that is continuously updated.

9. Update student information from time to time if immediately of any changes to the manual and in the system used.

10. Monitor the academic progress of students, including guiding and help plan academic load, motivating etc.

1. Meeting the Academic Advisor during the first week to receive general briefing on the semester system and other matters related to studies.

2. Obtaining endorsement of course and examination registrations.

3. Seeking advice from the Academic Advisor on preparation of study programme in the aspects of course selection, total credit hours to register and duration of study.

4. Obtaining endorsement for application to withdraw course.

5. Seeking advice on the effects of registration and withdrawal of courses.

6. Informing and discussing with the Academic Advisor on academic performance and on any problem encountered throughout each semester.

7. Complete the assessment task required in student portfolio.

8. Students get involved in curriculum activities organize by department or polytechnic.

METHOD OF IMPLEMENTATION THE ACADEMIC ADVISOR

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JPH STAFF

HEAD OF DEPARTMENT TOURISM AND HOSPITALITY

MOHD. AMIN BIN ZAKARIA DH48M.Ed. (Technical) UTM

B.Sc. (Hons) (Hospitality Mgmt.) The Ohio State University, USADiploma in Institutional Catering Management, ITM

Tel. No.: 07-2612501

PROGRAMMES COORDINATOR

B.Sc. (Hons.) International Tourism and Hospitality Management (UTH)NORAZLIN BINTI ADAN DH44M.Sc. (Tourism Planning) UTMBBA. (Hons) UUM Dip. Edu. MPBPTel. No.: 07-2611694

Tourism Management ZAITON BINTI SARMAN DH44M.Sc. (Tourism Planning) UTMM.Ed. (Teknikal) UTMBBA. (Marketing) (Hons) UKMTel. No.: 07-2612708

Event Management AZILA BINTI WAHID DH44M.Ed. (Technical) UTMB.Sc. (Hons) (Tourism Management)UiTMTel. No.: 07-2612707 Hotel & Catering Management CIK HUMAIRAH BINTI HAMZAH (DH44)M.Ed. (Technical) UTMB.Sc. (Hons) (Food Service Mgmt.) UiTMTel. No.: 07-2611704

PN. ZUHAILA BINTI YUSOF (DH44)M.Ed. (Tech & Voc) KUiTTHOB.Sc. (Hons) (Food Service Mgmt.) UiTMTel. No.: 07-2611704

ADMINISTRATIVE STAFF OF TOURISM & HOSPITALITY DEPARTMENT

Administrative StaffRUZAITI BINTI IMAN N22 (TBBK)HASLINDA BINTI HASSAN N11

Tel. No.: 07-2612517

Laboratory AssistantJULRANI BINTI ARSHAD C22 (KUP)

Asst. EngineerAZLAN BIN SIDIN JA29

WAN ROSLI BIN WAN MAMAT JA29NORHAYATI BINTI YAAKUB JA29

105STUDENT HANDBOOK

ACADEMIC STAFFHotel & Catering Management

ProgrammeNo Tel: 07-2611511

NURANIDA BINTI A. RAHMAN (DH44)M.Ed. (Technical) UTMB.Sc. (Hons) (Food Service Mgmt.) UiTMDip. Chef Training UiTM

MAZURA BINTI MAHAT (DH44)M.Ed (Technical) UTMBBA. (Hons) UKM

NORHASHINA BINTI BAHRUDIN (DH44)M.Ed. (Tech & Voc) UTMB.Sc. (Hons) (Food Quality Mgmt.) UiTM

NOR MARLINA BINTI OTHMAN (DH32)B.Sc. (Hons) (Culinary Arts Mgmt.) UiTMDip. Culinary Art UiTM

MOHD. ZUWAIRI BIN AZIZ (DH41)B.Ed. (Special Education) UPSIJurubahasa Pelajar Khas JPH

NURUL BADARIAH BINTI YUSOFF (DH41)B.Sc. (Hons) (Food Service Mgmt.) UiTMDip. Culinary Arts UiTM

NOR ASMAHANI BINTI KUTIP (DH41)B.Sc. (Hons) (Food Service Mgmt.) UiTM

NURUL AIDA BINTI HAMIDON (DH41)B.Sc. (Hons) (Food Service Mgmt.) UiTM

NUR HIDAYAH BINTI AZLAN (DH41)B.Sc. (Hons) (Food Service Mgmt.) UiTMDip. Food Service Mgmt. UiTM

NORLIZA BINTI NGAHDIRIN (DH29)B.Sc. (Hons) (Information Study (Library & Information Mgmt.) UiTMDip. Sign Language Intrepreter IUCTT

KHAIRUL FAIZAL BIN DAROS (DH41)BBA. (Hons) (Marketing Mgmt.) UiTMDip. Chef Training UiTM

AZIZAH BINTI AHMAD SAH (DH41)B.Sc. (Hons) (Culinary Arts Mgmt.) UiTM

MAISARAH BT ZAKARIAH (DH41)B.Sc. (Hons) (Food Service Mgmt.) UiTM

NOORSABRINA BT M. SALBI (DH41)B.Sc. (Hons) (Food Tech.) UiTM

RUHAIZAH BINTI DUKI (DH44)M.Ed. (Tech & Voc) KuitthoB.Sc. (Hons) (Hotel Mgmt.) UiTMDip. Hotel Mgmt UiTM

EN HADI BIN NOORDIN (DH44)M. Education . UTMB.A Hospitaliti Business. USA

NORFAZIRAH BINTI KUSIN DH41B.Sc. (Hons) (Hotel Mgmt.)UiTMDip. Culinary ArtsUiTM

RAHIMAWATI BINTI ABD. RAHIM DH44Dip.Ed. MPTKLB. Food Science Mgmt. (Hons) UKM

SHUFIAH BINTI MUSTAFA DH41B.Sc. (Hons) (Culinary Arts Mgmt.)UiTMDip. Culinary ArtsUiTM

NURSHAYZWANI BINTI ABD. SAMAD DH41B.Sc. (Hons) (Hotel Mgmt.)UiTM

NURHIDAYATI BINTI HASSAN DH41B.Sc. (Hons) (Hotel Mgmt.)UiTM

NOR MAZLINA BINTI MOHAMAD AMIN DH41B. Hospitality Mgmt. (Hons) UUM

ACADEMIC STAFF Hotel Management Programme

Tel. No.: 07-2611511

106STUDENT HANDBOOK

EN. HAINI BIN HARUN (DH44)B.Sc. (Hons) Food and Nutrition, UKMDip. Science , ITM

NOR HAIRUL BIN PALAL (DH44)M.Sc. (Tourism Planning) UTMB.Sc. (Food Service), UPMDip. Edu (Food Tech)

ACADEMIC STAFFTourism Management Programme

Tel. No.: 07-2612707/2612706

PN. HASTARIJA BINTI HASSAN (DH52)M.Sc. (Tourism Planning)UTM,Ba (Hons) Fashion Middlesex University, London UK

PN. WAN NOORHASLINDA BINTI WAN RAMLI (DH44)M.Ed. (Technical) UTMB.Acct. (Hons) UUM

AINA HASLINDA BINTI ANUAR (DH44)M.Ed (Tech & Voc) KUiTTHOB.BA. (Hons) (Retail Mgmt) (UiTM)Ketua Unit Keusahawanan PIS

MARIA BINTI MOHD YATIM (DH41)M.Sc. (Tourism Planning) UTM M.Ed. (Technical) UTMB.BA. (Hons) UUM

AINA HASLINDA BINTI ANUAR (DH44)M.Ed (Tech & Voc) KUiTTHOB.BA. (Hons) (Retail Mgmt) (UiTM)Ketua Unit Keusahawanan PIS

INITI @ ANITA BINTI PARMIN (DH44)M.Ed. (Technical) UTMB.Acct. (Hons) UUM

WAN ROSNANI BINTI WAN MOHAMAD (DH44)M.Sc. (Tourism Planning) UTMB. Tourism Mgmt. (Hons) UUM

NUR HIDAYAH BINTI ZULKIFLI (DH41)M.Sc. (Tourism Planning) UTMB.Sc. (Hons) (Tourism Mgmt.) UiTM

SALINA BINTI MOHAMMAD SIPELLIZAN (DH41)M.Sc. (Tourism Planning) UTMB. Tourism Mgmt. (Hons) UUM

LIEW JAN FUI (DH44)M.Sc. (Tourism Planning) UTMB. Tourism Mgmt. (Hons) UUM

SURAYAHANIM BINTI ALI (DH41)M.Sc. (Tourism Planning) UTMB. Tourism Mgmt. (Hons) UUM

NOR AKASHAH BINTI KASSIM (DH41)M.Sc. (Tourism Planning) UTMB.Sc. (Hons) (Tourism Mgmt.) UiTM

MOHD REZAL BIN MISKAM (DH41)B. Tourism Mgmt. (Hons) UUM

NADZLIN BINTI NADZARI (DH41)B.Sc. (Hons) (Tourism Mgmt.) UiTM

NORAZIMAH BINTI MUKHTAR (DH44)M.Sc. (Tourism Planning) UTMDip.Edu. UTHM

ABDUL KHARIM BIN ABDUL HAMID (DH44)B. Tourism Mgmt. (Hons) UUM

UNG EAN NA (DH44)B. Tourism Management (Hons) UUM

EN. MOHD RAHIMI BIN MOHD SHAHIMI (DH41)B. Edu (Hons) Phyysical and Health Educa-tion

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ACADEMIC STAFFEvent Management ProgrammeTel. No.: 07-2612706/2612707

ACADEMIC STAFFB.Sc. (Hons.) International Tourism And

Hospitality

SITI NURHAFIZAH BINTI AHMAD DH41M. Office System Mgmt. (UiTM)B. Event Management (Hons)UiTMDip. Hotel ManagementUiTM

NURULIZATI BINTI MUEEDIN DH41M.Ed. (Tech & Voc) UTHMB. Tourism Mgmt. (Hons) UUM

MOHD FAIZ BIN MOHD NOOR (DH42) B.Sc. (Hons) (Culinary Arts Mgmt.) UiTMDip. Pengurusan Malaysia (Pengajian Teknologi Katering & Penyajian) MPTKL

NUR IZZAH SYAZWANI BINTI ABD MANAF (DH41) B. Event Mgmt. (Hons) UiTMDip. Tourism Mgmt. UiTM

NYI IMAS BINTI MUHAMAD CHONG (DH44)M.Sc. (Tourism Planning) UTMDip.Edu. MPBP | B. Human Science (Comm) (Hons) UIAMPenyelaras Peperiksaan JPH PIS

NUR FADILLAH BINTI MAT ARIFFIN (DH41) M.Sc of Tourism Planning UTM B. Hospitality Mgmt. (Hons) UUM

ZULAIKHA BINTI AB RAHMAN (DH44) B. Sc Food and Service Management, UiTMDip. Food and Service Management, UiTM

NORHANIZA BINTI MOHAMAD DH52M.Sc. (Tourism Planning) UTMB.Sc. (Hons) (Business Management). State University of New York at Buffalo, USADip.Edu (English) MPIK

RUT BINTI DOUNI DH44M.Sc. (Tourism Planning) UTMM.Ed. (Technical) UTMBba. (Hons) (Hotel Mgmt.) UMS

HANIS ATIKAH BINTI HASHIM DH41 M. Gastronomy.UiTMB.Sc. (Hons) (Culinary Arts Mgmt.) UiTMDip. Culinary Arts UiTM

HARIATI BINTI HAMDAN DH41MBA. UiTMBBA. (Hons) (Hotel Management) UiTM

MOHAMAD AZHAR BIN OTHMAN DH41M. Hospitality Management UiTMBBA. (Marketing) (Hons) UiTMDip. Hotel Management UiTM

WAN MAHIRAH BINTI WAN IBRAHIM (DH41)M. Foodservice Mgmt. UiTMB.Sc. (Hons) (Food Service Mgmt.) UiTM

ROSMARIATI BT MT. RADZI (DH44)Master in Tourism Planning, UTM B.Sc. (Hons) (Hotel Mgmt.) UiTMDip. Tourism Mgmt. UiTM

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NOTES:

department of tourism and hospitality … handbook.pdf · student handbook department of tourism...

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