DEPARTMENT OF TOURISM AND HOSPITALITY POLITEKNIK IBRAHIM SULTAN KM. 10 JALAN KONG KONG, 81700PASIR GUDANG, JOHOR Tel:+607-2612488 Fax:+607-2612402 Email:
[email protected]
ISBN 978-967-14160-5-1
9 789671 416051
STUDENT HANDBOOK
DEPARTMENT OF TOURISM AND HOSPITALITY
STUDENT HANDBOOK
EDITORIAL BOARD ACKNOWLEDGEMENT Tourism and Hospitality Department would like to express our sincere appreciation to all those involved in producing the Student Handbook Patron Hjh Rashidah Binti Mustapa Advisor Hj. Abd. Razak Bin Senan Noor Azmi Bin Hj Asmawi Lead Editor Hjh. Normala Binti Abdullah @Dollah Assistant Editor Zubydah Binti Mustafa Adibah Binti Ahmad Designer Zulkefli Bin Amdan Nurulkusuma bin Adnan Writers Nor Akashah binti Kassim Hanis Atikah Binti Hashim Rut Binti Douni Nurshayzwani Binti Abdul Samad Zainab Binti Ali Taha Zanarita Binti Abdul Malek Hasliza Binti Alyimran Committee Member Mohd Amin Bin Zakaria Proof Readers Noor Azeelia Binti Abdul Manan Muhammad Alhafiz Bin Amat Esa Yeow Chee Kheong Tarishini A/P Visvalingam Printing Abu Bakar Bin Abdul Hamid and all those involved directly and indirectly
Published by: POLITEKNIK IBRAHIM SULTAN (PIS) KM10, Jalan Kong Kong 81700 Pasir Gudang Johor Darul Takzim. Tel: 07-2612488 Fax: 07-2612402 Website: www.pis.edu.my First Publication 2016 All 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
2016 © Politeknik Ibrahim Sultan
CONTENTS ABOUT POLITEKNIK IBRAHIM SULTAN .................................................... 8 MISSION & VISION ................................................................................. 9 CORPORATE LOGO ................................................................................. 10 PIS ORGANIZATIONAL CHART ................................................................ 11 PIS FLOOR PLAN .................. ................................................................. 12 POLITEKNIK IBRAHIM SULTAN ACADEMIC TEAM .................................... 13 Department of Mathematic, Science & Computer ................................... 14 General Studies Department ..................................................................... 16 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 ..............................................................................................
17 18 18 19-20 21 22 23 24 25 26-27 27 28
OUTCOME-BASED EDUCATION (OBE) ..................................................... Mission ...................................................................................................... Vision ......................................................................................................... What is OBE? ............................................................................................. Why OBE? .................................................................................................. The element of OBE .................................................................................. Constructive Element Process ................................................................... The OBE impact .........................................................................................
29 30 30 30 30 31 31-32 32
BLENDED LEARNING .............................................................................. 33 PORTAL CIDOS E-LEARNING POLITEKNIK MALAYSIA ............................... 34 DEPARTMENT OF TOURISM AND HOSPITALITY ....................................... Department Background............................................................................ Organizational Chart ................................................................................. Achievement ............................................................................................. Programme Offered ..................................................................................
35 36 37 38 39
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 ............................................................
40 40 41 42 43 44 45
DEPARTMENT FACILITIES ........................................................................ 46 ENTRY REQUIREMENT ............................................................................ 47 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 ............................................................
48 48 48 49 49 50 50
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 ............................................................
51 51-52 53-54 55-56 57-58 59-60 61-62
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 .................................................................
63 63-73 73-80 81-88 89-95 96-102
ACADEMIC ADVISOR .............................................................................. 103 JPH STAFF .............................................................................................. 104 ACADEMIC STAFF ................................................................................... Hotel and Catering Management Programme .......................................... Diploma in Hotel Management ................................................................. Tourism Management Programme ........................................................... Event Management Programme ............................................................... B. Sc. (Hons) International Tourism and Hospitality ..................................
105 105 105 106 107 107
Hjh Rashidah Binti Mustapa Director of Politeknik Ibrahim Sultan
Assalammualaikum w.b.t dan Salam Sejahtera Salam Muafakat Johor
P
oliteknik 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 (workbased 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.
MOHD AMIN ZAKARIA Head of Department
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 socalled ‘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
ABOUT POLITEKNIK IBRAHIM SULTAN
P
oliteknik 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:
Department of Design and Visual Communications
Department of Mechanical Engineering
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-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
-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 Tourism and Hospitality
Department of Electrical Engineering
-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
-Diploma in Electronic Engineering (Control) -Diploma in Electronic Engineering (Communication) -Diploma in Electric and Electronic Engineering
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.
VISION A leader of TVET in Asia Pacific by 2020
MISSION 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 institution To excel in the creative design field with the embedded characteristics of engineering and hospitality
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CORPORATE LOGO Blue Refers to the polytechnic management who are responsible for the underlying unity within the framework and clear direction of the institution.
TiffanyBlue Refers to polytechnic is under the patronage of the Sultan of Johor.
Grey Represent the polytechnic continuous academic activities, which is always upgraded and capable to face any challenge in the future.
TYPOGRAPHIC DESIGN & WORD 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 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 The capital I and S was with the recognition of the a short form of Ibrahim Sultan of Johor. Sultan. They are coloured with tiffany blue to reflect the polytechnic is under the auspices of the Sultan of Johor.
THE PHILOSOPHY OF COMBINATION 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.
MOTTO “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. 10
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PIS ORGANIZATIONAL CHART
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1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
ADMINISTRATION OFFICE HHP OFFICE LIBRARY MULTIMEDIA & COOPERATIVE (Co-op) DRIVER ROOM & BUS GARAGE MAINTENANCE OFFICE & GENERAL STORE DESIGN & VISUAL COMM. DEPARTMENT BLOCK ELECTRICAL ENGINEERING DEPARTMENT BLOCK MECHANICAL ENGINEERING DEPARTMENT BLOCK TOURISM & HOSPITALITY DEPARTMENT BLOCK
11 12 13 14 15 16 17 18 19 20
TRAINING & ADVANCE EDUCATION OFF BLOCK & JATI INN MAIN LECTURE HALL JMSK AND JPA OFFICE BLOCK, COMPUTER LAB. & ICT UNIT MULTI-PURPOSE HALL CANTEEN MOSQUE STUDENT HOSTEL BLOCK STUDENT HOSTEL BLOCK STUDENT HOSTEL BLOCK STUDENT CAFETERIA
PIS FLOOR PLAN
21 22 23 24 25 26 27 28 29
SPORTS CENTER BLOCK OFFICER HOUSE OFFICER HOUSE GENERAL WORKERS HOUSE GENERAL WORKERS HOUSE GENERAL WORKERS HOUSE GUARD HOUSE MAIN TNB SUB-STATION HOUSE DISTRIBUTION-SUB STATION HOUSE
POLITEKNIK IBRAHIM SULTAN
ACADEMIC TEAM
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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 Laboratory There 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 STRUCTURE The department provide three types of courses like Engineering Mathematics, Engineering Science for JKE and JKM students while Computer Application (BK102) for JRKV and JPH students. Session Jun 2015 Code DBM1013
Course Engineering Mathematics 1
DBM2013 DBM3013 DBM3023 DBS1012 BA104 BK102
Semester 1
Department JKM/JKE
Engineering Mathematics 2 Engineering Mathematics 3 Electrical Engineering Mathematics
2 3&5 5
JKM/JKE JKM JKE
Engineering Science Advanced Engineering Mathematis (for advance Diploma students) Computer application (for special skill certificate students)
1 1
JKM/JKE JKM
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
16
Course
Semester
DUB1012
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
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P O L I T E K N I K I B R A H I M S U LTA 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 Process
Students who wish to change their programme of study may apply to do so through this department (subject to approval from JPP). Students must forward their application through 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 this department (subject to approval from JPP). Normally, approval will be granted based on case basis. Applications without strong justifications shall not be approved. Students must forward their application through their current academic department. Please contact our Student Affair Officer (Admission & Data) at 07-261 1032 or 07—261 1070 for further information.
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
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Agency
Estimated Amount per year
1
National Higher Education Fund Corpoation (PTPTN)
RM 5,000
2
Ministry of Higher Education (KPTM)
RM 3,000
3
Public Services Department (JPA)
4
State Foundations
5
Majlis Amanah Rakyat (MARA)
RM 5,000
6
KUOK Foundation
RM 5,000
STUDENT HANDBOOK
RM 5,000 RM 2,000 – RM 3,000
The Student representative Committee (JPP) The Student Representative Committee or Jawatankuasa Perwakilan Pelajar (JPP) members Are 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 630 per 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).
Objective
To 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 a company / agency can be maintained.
Industrial Training Objectives
To make sure students get better exposure to the real working environment related to the course they took. Thus, they able to broaden and strengthen the knowledge they have acquired at the Politeknik Ibrahim Sultan
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Service 1. 2. 3. 4. 5. 6. 7.
Provide an industrial training place. Students placement Company/agency visit and observation. Recall students who are completing their practical training. Registration for students who are completing their training. Print out the industrial training slip for the students who complete their training. Give advice and counselling forstudents who have problems.
General Regulation for Industrial Training 1. 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 • Counseling Services are handled through individual or grouped counseling session. • Guidance and Enrichment Service is given through talks, seminars, workshops and forums. • Prevention activities like health programs covering physical and mental, drugs and AIDS/HIV prevention, stress management and others are organized • Career field like preparing interview with companies and handling career and motivational talks. • Listing final year students to IPTA and IPTS for chances of further studies Operating Hour
Sunday - Wednesday
8.00 am - 5.00 pm
Thursday
8.00 am - 3.30 pm
Any matters regarding students/staff specific needs, kindly refer to Psychology Officer as below: Cik Norashikin binti Awang Kechik Psychology Officer (S 41) Phone no. (O) : 07-2612005 E-mail:
[email protected]
Puan Siti Farahsuhana binti Amdan Psychology Officer (S 41) Phone no. (O) : 07-2612005 E-mail:
[email protected]
Puan Norfairus binti Mohd Khalid Psychology Officer (S 41) Phone no. (O) : 07-2612005 E-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. Objectives 1. 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 Facilities 1. Exhibition Hall 2. Photocopy Machine 3. Locker 4. OPAC System 5. Wi-Fi 6. Carrel Desk
Services 1. Circulation 2. Series 3. Special Collection 4. MYLIB Data Base 5. Discussion Room 6. Carrel Room
Operating Hour Sunday - Wednesday
9.00 am - 7.00 pm
Thursday
9.00 am - 3.30 pm
Friday & Public Holiday
Closed
Staff Mr. Rowland Arah Librarian S44 Contact No. : 07-261 1405
Pavilah binti Hassan Assistant Librarian S32 Contact No. : 07-261 1404
Rosnita binti Jumri@Jumari Library Assistant S17 Contact No. : 07-261 1404 / 2994
Norsuhana binti Mohammad Library Assistant S17 Contact No. : 07-261 1404 / 2994
Noraishah binti Zainal Library Assistant S17 Contact No. : 07-261 1404 / 2994
Emy Noraziah A/P Atan Library Assistant S17 Contact No. : 07-261 1404 / 2994
Norazah binti Muhammad Zin Library Assistant S17 Contact No. : 07-261 1404 / 2994
Hanim binti Baen Office Assistant Contact no. : 07-261 1404 / 2994
For any further information, please refer to PIS Official Website or Library Unit reference book.
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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.
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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 Objectives Sports 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. Functions 1. Prepare athletes for tournament or competition 2. Manage the internal level sports tournaments and Polytechnic KPTM 3. Plan and implement development programs and acculturation sports and sports training. 4. Managing sport facilities and equipment. Facilities • Sports Complex (Badminton court, Squash and Gymnasium) • Tennis Court • Basketball Court • Volleyball court • Football field • Archery field, etc.
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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 learned 2. 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.
Staff
1. En. Jumaat bin Hasim (Head of Unit Co-curriculum) 2. En. Ahmad Zia bin Mhd Yusof (Head of Co-curriculum Courses)
Officer
1. 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)
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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: Hi-Tech 1 (HT1) : (278 people)
Hi-Tech
Hi-Tech 2 (HT2) : (276 people) Hi-Tech 3 (HT3) : (272 people)
Info-Tech
Info-Tech 1 (IF1) : (208 people) Info-Tech 2 (IF2) : (208 people)
Each room that accommodates two students and it is equipped with; • 2 units of beds and mattresses • 2 chairs and a desk study • 2 units of the closet • 2 units bookshelves • 2 units of fluorescent lamps • 1 ceiling fan
Facilities • Each level of the building is equipped with a shower room, washing room and toilet. • There is a room to revise and watch television (Recreation Room) in each block of the hostel. • Each hostel block also provides self-service washing machine and drinking water filters. • Cafeteria is located between hostel blocks that serve foods and operates from 7.30 am to 11.00 pm. • A small sundry is provided for the convenience of students to buy basic necessities. • Vending machine for reloads is also provided to students. • Endowment established aims for students to discuss, revise and play. • PIS mosque is situated near residential college students is the main centre for Muslim students in carrying out the activities and matters pertaining to religion.
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STUDENT 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: • • • • • • •
Beads and pillows Chair and study Metal wardrobes Dustbin Curtains Fluorescent lighting Ceiling fan
Other facilities included: • Two Recreational Room • Warden’s office • Three canteens locate in front of PFI Hostel blocks. • Every floor is equipped with bathroom, laundry room, ironing room and drying clothes area • Three lifts • PA system • One CCTV unit
OTHER FACILITIES 1. Mosque 2. Transportation (Busses - 3 and Coaster - 1) 3. Wi-Fi service 4. Coop 5. Photocopy and Printing Centre 6. Top-up Kiosk and Vending Machine 7. Main Lecture Hall 8. Multipurpose Hall 9. Cafeteria 10. Food Stall 11. Tailor Shop -Poly Boutique 12. Incubator 13. Parking Lot 14. Gazebo 15. Bank Islam ATM
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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.
Facilities
1 unit House : • • • • • • • • • • • • • • • • •
3 Bedroom complete with 1 double-decker + 1 single bed + 3 wardrobe in each room mattress/bed sheet/pillow/pillowcase Dining room + dining table + kitchen cupboard 2 toilet Hall with sofa and TV set Study hall + study table Balcony High-speed internet service 24 hours security system Cafeteria Shop mart Cybercafé Prayer Room Laundry Multipurpose Hall Parking Lot Recreational Area ASTRO
For further information, please contact : SMARTHOME Blok 2,3 & 4, Jalan Cendana 1, Flat Taman Cendana, 81700 Pasir Gudang, Johor Tel: 07-2515093 Hp:019-7447247 Fax: 07-2515102
www.smarthomes.my
SmartHomes for IPT and IPTS students or forward to Koperasi Politeknik Ibrahim Sultan Johor Bahru Berhad for any details.
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STUDENT HANDBOOK
OUTCOME - BASED EDUCATION
OBE
STUDENT HANDBOOK
29
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) MISSION Break through the border to build a transformative and creative learning environment to generate innovation-led economy. VISION The major driver of innovation human capital through education and training to meet the needs of transformational global workforce by 2015 What is OBE? 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.
OBE
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 archive those capabilities or qualities.
Why OBE? 1. Transformation in Education
Conventional Education: Teacher Centered 30
STUDENT HANDBOOK
Outcome-Based Education: Students Centered
2. Learning Role Teacher– Centered
ELEMENTS Knowledge Student Participation Role of Lecturer Role of Assessment Emphasis Assessment Method Academic Culture
VS
Student– Centered
TEACHER-CENTERED
STUDENT-CENTERED
Transmitted from instruction
Constructed by students
Passive
Active
Leader/Authority
Facilitator/Partner in Learning
Few Test, Mainly for Grading
Many Tests, for Ongoing Feedback
Learning Correct Answers
Developing Deeper Understanding
One-Dimensional testing
Multidimensional testing
Competitive, Individualistic
Collaborative, Supportive
The element of OBE : Constructive Element Process
Curriculum
OBE
Assessment
Instruction
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31
Constructive Element Process
Curriculum
Utilize OBE curriculum that outlines specific, measurable outcomes.
Instruction
Method of curriculum design and teaching that focuses on what student can actually do after they are taught.
Assessment
The intended teaching outcome and the standard that they want to achieve is clearly stated.
The OBE impact
Students are expected to be able to do more challenging tasks 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 should be more creative, able to analyze and synthesize information. Student are able to plan and organize tasks, able to work in a team as a community or in entrepreneurial service terms to propose solutions to the problem.
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STUDENT 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
30% 15%
is
20
14
Ju n
11 kursus bagi setiap program
5
20 15
s
Di
1 20
50%
D
6 kursus bagi setiap program 3 kursus bagi setiap program
Petunjuk minimum mod pembelajaran teradun bagi menyokong pembelajaran bersemuka Assessments
Quiz/Assignment/Journal/ Portfolio/CaseStudy/ Project
Information
20%
35% Activities
Synchronous - Webinar/Video Conferencing/Chat Asynchronous -Portfolio/Wiki/ Discussion/Forum/email and messenger/Feedback/Mind Mapping
40%
Learning objective/synopsis/ syllabus/course outline/study planner/guide/ description
5%
Content/Resources Files Folders/Topic/Chapters /E-Notes/SCORM/Vide o/Audio/Link to Social Media and Web 2.0
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PORTAL CIDOS E-LEARNING POLITEKNIK MALAYSIA http://portal.cidos.edu.my
34
STUDENT HANDBOOK
DEPARTMENT OF
TOURISM & HOSPITALITY
DEPARTMENT BACKGROUND 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.
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STUDENT HANDBOOK
STUDENT HANDBOOK
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TOURISM & HOSPITALITY DEPARTMENT ORGANIZATION CHART
ACHIEVEMENT 2015
Culinaire Malaysia 2015 • • • •
Hot cooking (gold award) Hot cooking (silver award) Fruit Flambé (silver award) Table setting (diploma award)
Worldskills Malaysia Belia (WSMB) Competition (Preliminary) 2015
Qualified for the final •
Restaurant Service
Malaysia Technology Exhibition
Certificate of Participation •
2014
Coffee Scrub
Seoul International Invention Fair (SIIF’14) Gold Medal • TravelMate Congkak
Innovation and Technology Exhibition (ITEX’14) Gold Medal • TravelMate Congkak
Students Innovation & Design Competition (SIDC) Silver Medal • D’Lebah • Re Frond • Amendex Reflexology
Bronze Medal • Lunch Box from Sugarcane • Co Filter • Coffee Scrub
Johor Sportrec Challenge Championship 2014 (Land Sport) First Prize, Second Prize & Third Prize • Men Orienteering (Group)
Fruit Carving Competition Organized by Tourism Johor for the Launching of Johor Food Trail Package at JBCC Third Prize • Fruit Carving
Certificate of Participation • Mountain Bike Challenge
Langkawi International Extreme Challenge 2014
38
Certificate of Participation • Trailblazer • Kayak • Orienteering STUDENT HANDBOOK
PROGRAMME OFFERED Duration
Full Time
DIPLOMA Part Time
DIPLOMA Full Time
DEGREE Full Time
Programme 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)
* Duration of each programme is depend on the number of credit transfer given
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PROGRAMME OVERVIEW 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.
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STUDENT HANDBOOK
Diploma in Hotel & Catering Management
(There will be no new intake of students to this programme
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
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Diploma in Tourism Management
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.
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STUDENT HANDBOOK
Diploma in Event Management
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 management 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 abilities in management. This programme provides students with the opportunity to develop practical event management 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.
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Diploma in Hotel Management
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-disciplinary 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.
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STUDENT 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
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DEPARTMENT FACILITIES 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)
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STUDENT 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 & CATERING MANAGEMENT • •
Malaysian Citizen. SPM.
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48
Upon completion of the programs, graduates will be able to:
Upon completion of the programmes, graduates will be able to:
1.
1.
2. 3.
4.
5.
6.
7.
8.
Acquire international tourism and hospitality knowledge and management to meet current needs and adapt to challenges and changes in the industry. Practice technical skill of international tourism and hospitality within industry. Practice international tourism and hospitality management through effective and efficient communication, leadership and teamwork skills. Demonstrate analytical problem solving aptitude enthusiastically using systematic and analytical thinking. Develop an effective and excellent social skills and responsibilities to meet the common goals in international tourism and hospitality field. Recognize the needs to continuously nurture intellectual, manage information and enhance professional growth through lifelong learning activities. Inculcate managerial and entrepreneurial skills in the related discipline that contribute towards national growth and be competitive in the industries. 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.
STUDENT HANDBOOK
2.
DIPLOMA IN HOTEL AND CATERING MANAGEMENT
B.SC. (HONS) INTERNATIONAL TOURISM & HOSPITALITY MANAGEMENT
PROGRAMME LEARNING OUTCOME (PLO)
3.
4.
5.
6.
7.
Demonstrate knowledge to meet current needs and adapt to challenges and changes in tourism and hospitality industry. Perform practical skills professionally in accordance with the ethical, moral and legal practice in tourism and hospitality industry. Practice effective communication skills, leadership and teamwork in delivering high quality service in tourism and hospitality industry Solve operational problems within the tourism and hospitality industry by applying critical thinking and problem solving skills Demonstrate responsibility and mastery of social skills to meet the common goals in tourism and hospitality industry urture intellectual and professional growth through lifelong learning activities and effective use information from multiple sources. Inculcate entrepreneurial and management skill in the related discipline that contribute towards tourism and hospitality industry.
Upon completion of the programmes, graduates will be able to:
DIPLOMA IN TOURISM MANAGEMENT
2.
3.
4.
5.
6.
7.
Demonstrate knowledge to meet current needs and adapt to challenges and changes in tourism and hospitality industry. Perform practical skills professionally in accordance with the ethical, moral and legal practice in tourism and hospitality industry. Practice effective communication skills, leadership and teamwork in delivering high quality service in tourism and hospitality industry. Solve operational problems within the tourism and hospitality industry by applying critical thinking and problem solving skills. Demonstrate responsibility and mastery of knowledge of social skills to meet the common goals in tourism and hospitality industry. Nurture intellectual and professional growth through lifelong learning activities and effective use of information from multiple sources. Inculcate entrepreneurial and management skills in the related discipline that contribute towards tourism and hospitality industry.
1.
2.
DIPLOMA IN HOTEL MANAGEMENT
1.
Upon completion of the programmes, graduates will be able to:
3.
4.
5.
6.
7.
Demonstrate knowledge to meet current needs and adapt to challenges and changes in tourism and hospitality industry. Perform practical skills professionally in accordance with the ethical, moral and legal practice in tourism and hospitality industry. Practice effective communication skills, leadership and teamwork in delivering high quality of service in tourism and hospitality industry. Solve operational problems within the tourism and hospitality industry by applying critical thinking and problem solving skills. Demonstrate responsibility and mastery of social skills to meet the common goals in tourism and hospitality industry. Nurture intellectual and professional growth through lifelong learning activities and effective use information from multiple sources. Inculcate entrepreneurial and management skill in the related discipline contribute towards tourism and hospitality industry.
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Setelah menamatkan program ini graduan Sijil Kemahiran Hotel dan Katering akan dapat:
Upon completion of the programmes, graduates will be able to:
2.
DIPLOMA IN EVENT MANAGEMENT
3.
50
4.
5.
6.
7.
Demonstrate knowledge to meet current needs and adapt to challenges and changes in event industry. Perform practical skills professionally in accordance with the ethical, moral and legal practice in event industry environment. Practice effective communication skills, leaderships and teamwork in delivering high quality service in event industry. Solve operational problems within the event industry by applying critical thinking and problem solving skills. Demonstrate responsibility and mastery of social skills to meet the common goals in event industry. Nurture intellectual and professional growth through lifelong learning activities and effective use information from multiple sources. Inculcate entrepreneurial and management skill in the related discipline that contribute towards event industry.
STUDENT HANDBOOK
1. 2. 3. 4.
SIJIL KEMAHIRAN HOTEL DAN KATERING
1.
5. 6. 7. 8.
Menunjukkan kemahiran sebagai seorang chef yang kompeten. Menjalankan operasi restoran dengan pelbagai tatasajian. Mempraktikkan pengemasan bilik hotel dan pendobian. Menghasilkan pelbagai jenis produk bakeri dan pastry yang berkualiti. Mempraktikkan pengetahuan asas sanitasi dan pengurusan dapur. Menunjukkan kemahiran berkomunikasi secara berkesan. Menggunakan ilmu keusahawanan dan perniagaan. Menghasilkan projek promosi berkaitan dengan oeprasi hotel dan catering.
PROGRAMME SPECIFICATION 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 No of Semester
Type 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 shall produce professionals who are: 1. 2. 3. 4.
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. Effective in communication and able to prepare students with social skills, leadership qualities and responsible towards developing the country and community. Able to develop and adapt some key analytical and technical skills in dealing with various environments professionally. 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 STUDENT HANDBOOK
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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 Fundamentals Area 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 Professionalism Area 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 Operations Area 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 Management Area 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
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STUDENT HANDBOOK
• • • • • •
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
Final Award
Diploma in Hotel Catering Management
Awarding &Teaching Institution
Politeknik Ibrahim Sultan
Language(s) of Instruction
English
Mode of Study
OBE and Blended 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
6
-
19
-
Short
2
-
6
-
Programme Educational Objectives (PEO) 1. 2. 3. 4.
Able to display critical knowledge-based understanding, coherent with highly developed technical skills projected in a polished attitude in tourism and hospitality industry. Able to communicate effectively and utilize excellent leadership, teamwork and social skills to fulfill industrial needs. Able to apply critical thinking and problem solving skills professionally in dealing with various tourism and hospitality challenges. Able to apply management, entrepreneurship skills and adhere to the need of continuous learning for successful career advancement. Classification of Courses No
Classification
Credit Hours
i.
Compulsory
15
Percentage (%) 16
ii.
Common
18
19
iii.
Discipline
52
55
iv.
Industrial Training
10
10
TOTAL
95
100
Total Credit Hours to Graduate
95
STUDENT HANDBOOK
53
AREAS OF STUDY
CAREER PROSPECTS
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 Fundamentals Hospitality Fundamentals covers following sub-areas: • Fundamentals of Tourism and Hospitality
the
Hospitality Professionalism • Hospitality Professionalism • Professional and Customer Service • Effective Communication • Supervisory Techniques • Entrepreneurship Development Hospitality Operations Hospitality 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 Management Hospitality Management covers following sub-areas: • Tourism & Hospitality Marketing • Principles Of Accounting • Tourism And Hospitality Law • Principles of Management • First Aid Techniques
54
STUDENT HANDBOOK
the
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 everchanging 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
Final Award
Diploma in Tourism Management
Awarding &Teaching Institution
Politeknik Ibrahim Sultan
Language(s) of Instruction
English
Mode of Study
OBE and Blended Learning
Study Scheme
Full Time
Study Duration
Minimum 3 years / Maximum 4 years
Type of Semester
No of Semester
Normal Short
No of Weeks/ Semester
Full Time
Part Time
Full Time
Part Time
6
-
19
-
2
-
6
-
Programme Educational Objectives (PEO) 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. 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 the need of continuous learning for successful career advancement. Classification of Courses No.
Classification
Credit Hours
Percentage (%)
i.
Compulsory
15
16
ii.
Common
18
19
iii.
Discipline
51
54
iv.
Industrial Training
10
11
TOTAL
94
Total Credit Hours to Graduate
100 94
STUDENT HANDBOOK
55
AREAS OF STUDY
CAREER PROSPECTS
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:
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.
Tourism and Hospitality Fundamentals Area of Tourism and Hospitality Fundamentals covers the following sub areas: • Fundamentals of Tourism and Hospitality • Tourism in Malaysia • Tourism Geography Tourism and Hospitality Professionalism Area 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 Operations Area 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 Management Area 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
56
STUDENT HANDBOOK
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
Final Award
Diploma in Event Management
Awarding &Teaching Institution
Politeknik Ibrahim Sultan
Language(s) of Instruction
English
Mode of Study
OBE and Blended Learning
Study Scheme
Full Time
Study Duration
Minimum 3 years / Maximum 4 years
Type of Semester
No of Semester
Normal Short
No of Weeks/ Semester
Full Time
Part Time
Full Time
Part Time
6
-
19
-
2
-
6
-
Programme Educational Objectives (PEO) 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 Classification of Courses Credit Hours
Percentage (%)
i.
No.
Compulsory
Classification
15
16
ii.
Common
18
19
iii.
Discipline
51
54
iv.
Electives
10
11
TOTAL
94
100
Total Credit Hours to Graduate
94
STUDENT HANDBOOK
57
AREAS OF STUDY
CAREER PROSPECTS
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:
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:
Event Fundamentals Area of Tourism and Hospitality Fundamentals covers the following sub areas: • Fundamentals of Tourism and Hospitality • Introduction to Event Management Event Professionalism Area of Tourism and Hospitality Fundamentals covers the following sub areas: • Tourism and Hospitality Professionalism Development • Excellent Hospitality and Customer Service • Entrepreneurship Development Event Operations Area 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 Management Area of Tourism and Hospitality Fundamentals covers the following sub areas: • Tourism and Hospitality Marketing • Principles of Accounting Management Fundamentals • Consumer Behaviour
58
STUDENT HANDBOOK
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
Final Award
Diploma in Hotel Management
Awarding &Teaching Institution
Politeknik Ibrahim Sultan
Language(s) of Instruction
English
Mode of Study
OBE, Blended Learning 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
6
-
19
-
Short
2
-
6
-
Programme Educational Objectives (PEO) 1. 2. 3. 4.
Able to display critical knowledge-based understanding, coherent with highly developed technical skills projected in a polished attitude in tourism and hospitality industry. Able to communicate effectively and utilize excellent leadership, teamwork and social skills to fulfill industrial needs. Able to apply critical thinking and problem solving skills professionally in dealing with various tourism and hospitality challenges. Able to apply management, entrepreneurship skills and adhere to the need of continuous learning for successful career advancement. Classification of Courses Credit Hours
Percentage (%)
i.
No.
Compulsory
Classification
15
16
ii.
Common
18
19
iii.
Discipline
62
65
iv.
Industrial Training
0
0
TOTAL
95
100
Total Credit Hours to Graduate
95
STUDENT HANDBOOK
59
AREAS OF STUDY
CAREER PROSPECTS
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:-
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:-
Hospitality Fundamentals Hospitality 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 Operations Hospitality 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 Management Hospitality Management covers the following sub-areas: • Tourism & Hospitality Marketing • Principles Of Accounting • Hospitality Law • Food and Beverage Cost Control • Training And Development
60
STUDENT HANDBOOK
• • • • • • • • • • • • • • • • • • • •
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
Final Award
Sijil Kemahiran Hotel dan Katering
Awarding &Teaching Institution
Politeknik Ibrahim Sultan
Language(s) of Instruction
Bahasa Melayu
Mode of Study
OBE dan Blended Learning
Study Scheme
Sepenuh Masa
Study Duration
Minimum 2 tahun / Maximum 3 tahun
Type of Semester
No of Semester
Normal
No of Weeks/Semester
Full Time
Part Time
Full Time
Part Time
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. Classification of Courses No.
Kursus Am
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
11
18
60
STUDENT HANDBOOK
61
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: • • • • • • • • • • • • • •
62
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
STUDENT HANDBOOK
SYLLABUS SUMMARY
B.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.
STUDENT HANDBOOK
63
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.
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.
64
STUDENT 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.
SEMESTER 3 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
STUDENT HANDBOOK
65
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 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.
66
STUDENT 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.
STUDENT HANDBOOK
67
SEMESTER 5 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.
68
STUDENT HANDBOOK
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.
SEMESTER 6 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.
STUDENT HANDBOOK
69
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.
70
STUDENT HANDBOOK
BTT6153
CREATIVE WRITING FOR TOURISM & HOSPITALITY
(3 CREDIT)
CREATIVE WRITING FOR TOURISM AND HOSPITALITY is trimesterlong 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.
SEMESTER 7 (WBL) 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 frontline 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.
STUDENT HANDBOOK
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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.
SEMESTER 8 (WBL) 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.
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STUDENT HANDBOOK
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
SYLLABUS SUMMARY
DIPLOMA 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.
STUDENT HANDBOOK
73
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 multidisciplinary 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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STUDENT HANDBOOK
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.
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 cabarancabaran 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.
STUDENT HANDBOOK
75
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
76
STUDENT HANDBOOK
SEMESTER 3 DUE3012
COMMUNICATIVE ENGLISH 2
(2 CREDIT)
COMMUNICATIVE ENGLISH 2 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. 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.
STUDENT HANDBOOK
77
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 DUE5012
COMMUNICATIVE ENGLISH 3
(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, 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.
78
STUDENT HANDBOOK
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.
SEMESTER 5 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.
STUDENT HANDBOOK
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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 project 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.
SEMESTER 6 DUT40110
80
INDUSTRIAL TRAINING
STUDENT HANDBOOK
(10 CREDIT)
SYLLABUS SUMMARY
DIPLOMA TOURISM 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. 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.
STUDENT HANDBOOK
81
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 multidisciplinary science. 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. 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. DRB 1000
ASAS UNIT BERUNIFORM
(0 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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STUDENT HANDBOOK
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 cabarancabaran dalam membangunkan masyarakat Malaysia. DPB 2012
ENTREPRENEURSHIP
(2 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
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 terrestrialbased 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 handson experience in designing, conducting, guiding and managing a sightseeing tour, delivering tour commentary on-site and conducting a group tour operation to completion. STUDENT HANDBOOK
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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 DRS 2001
SUKAN
(1 CREDIT)
SUKAN memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif. DRB 2001
UNIT BERUNIFORM 1
(1 CREDIT)
UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.
SEMESTER 3 DUE3012
COMMUNICATIVE ENGLISH 2
(2 CREDIT)
COMMUNICATIVE ENGLISH 2 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.
84
STUDENT HANDBOOK
DTM 5043
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. 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 marine-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 management plan standards. To ensure successful implementation of this course, the teaching and learning process must apply flexible and innovative 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.
STUDENT HANDBOOK
85
DRK 3002
KELAB / PERSATUAN
(2 CREDIT)
DRB 3002
UNIT BERUNIFORM 2
(2 CREDIT)
SEMESTER 4 DUE 5012
COMMUNICATIVE ENGLISH 3
(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, highlight 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)
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. 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. 86
STUDENT HANDBOOK
DTR 6012
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.
SEMESTER 5 DUA 6022
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. 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.
STUDENT HANDBOOK
87
DTM 6022
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. 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 communitybased 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 DUT40110
88
INDUSTRIAL TRAINING
STUDENT HANDBOOK
(10 CREDIT)
SYLLABUS SUMMARY
DIPLOMA IN EVENT 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. 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 multidisciplinary science. 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. DRB 1000
ASAS UNIT BERUNIFORM
(0 CREDIT)
UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif
STUDENT HANDBOOK
89
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. 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 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 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.
90
STUDENT HANDBOOK
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 cabarancabaran dalam membangunkan masyarakat Malaysia. DPB 2012
ENTREPRENEURSHIP
(2 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. DTH 1013
PROFESSIONAL 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. 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.
STUDENT HANDBOOK
91
DTM 5043
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. 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. DRS 2001
SUKAN
(1 CREDIT)
SUKAN memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif. DRB 2001
UNIT BERUNIFORM 1
(1 CREDIT)
UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.
SEMESTER 3 DUE 3012
COMMUNICATIVE ENGLISH 2
(2 CREDIT)
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. 92
STUDENT HANDBOOK
DTR 6012
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. 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)
DRB 3002
UNIT BERUNIFORM 2
(2 CREDIT)
COMMUNICATIVE ENGLISH 3
(2 CREDIT)
SEMESTER 4 DUE 5012
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.
STUDENT HANDBOOK
93
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)
KOMUNIKASI DAN PENYIARAN ISLAM memfokuskan kepada penguasaan konsep, kemahiran komunikasi dan penyiaran Islam bagi meningkatkan kefahaman pelajar secara holistik terhadap kursus ini. 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. 94
STUDENT HANDBOOK
DTH 6022
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. 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.
SEMESTER 6 DUT40110
INDUSTRIAL TRAINING
(10 CREDIT)
STUDENT HANDBOOK
95
SYLLABUS SUMMARY
DIPLOMA IN HOTEL 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. 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 multidisciplinary science. 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. DRB 1000
ASAS UNIT BERUNIFORM
(0 CREDIT)
UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif
96
STUDENT HANDBOOK
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 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. 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. 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 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.
STUDENT HANDBOOK
97
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 cabarancabaran dalam membangunkan masyarakat Malaysia. DRS 2001
SUKAN
(1 CREDIT)
SUKAN memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif. DRB 2001
UNIT BERUNIFORM 1
(1 CREDIT)
UNIT BERUNIFORM 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif. DPB 2012
ENTREPRENEURSHIP
(2 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. 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.
98
STUDENT HANDBOOK
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.
SEMESTER 3 DUE3012
COMMUNICATIVE ENGLISH 2
(2 CREDIT)
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)
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.
STUDENT HANDBOOK
99
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. 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. 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.
SEMESTER 4 DUE5012
COMMUNICATIVE ENGLISH 3
(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, highlight their strengths and abilities, present ideas, express opinions and respond appropriately during job interviews. DUA6022
KOMUNIKASI DAN PENYIARAN ISLAM
(3 CREDIT)
KOMUNIKASI DAN PENYIARAN ISLAM memfokuskan kepada penguasaan konsep, kemahiran komunikasi dan penyiaran Islam bagi meningkatkan kefahaman pelajar secara holistik terhadap kursus ini.
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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.
SEMESTER 5 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.
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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.
SEMESTER 5 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.
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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. METHOD OF IMPLEMENTATION THE ACADEMIC ADVISOR Role of Academic Advisor 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.
Role of Students 1.
2. 3.
4. 5. 6.
7. 8.
Meeting the Academic Advisor during the first week to receive general briefing on the semester system and other matters related to studies. Obtaining endorsement of course and examination registrations. 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. Obtaining endorsement for application to withdraw course. Seeking advice on the effects of registration and withdrawal of courses. Informing and discussing with the Academic Advisor on academic performance and on any problem encountered throughout each semester. Complete the assessment task required in student portfolio. Students get involved in curriculum activities organize by department or polytechnic.
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JPH STAFF
HEAD OF DEPARTMENT TOURISM AND HOSPITALITY
MOHD. AMIN BIN ZAKARIA DH48 M.Ed. (Technical) UTM B.Sc. (Hons) (Hospitality Mgmt.) The Ohio State University, USA Diploma in Institutional Catering Management, ITM Tel. No.: 07-2612501 PROGRAMMES COORDINATOR
B.Sc. (Hons.) International Tourism and Hospitality Management (UTH) NORAZLIN BINTI ADAN DH44 M.Sc. (Tourism Planning) UTM BBA. (Hons) UUM Dip. Edu. MPBP Tel. No.: 07-2611694 Tourism Management ZAITON BINTI SARMAN DH44 M.Sc. (Tourism Planning) UTM M.Ed. (Teknikal) UTM BBA. (Marketing) (Hons) UKM Tel. No.: 07-2612708
Event Management AZILA BINTI WAHID DH44 M.Ed. (Technical) UTM B.Sc. (Hons) (Tourism Management)UiTM Tel. No.: 07-2612707 Hotel & Catering Management CIK HUMAIRAH BINTI HAMZAH (DH44) M.Ed. (Technical) UTM B.Sc. (Hons) (Food Service Mgmt.) UiTM Tel. No.: 07-2611704 PN. ZUHAILA BINTI YUSOF (DH44) M.Ed. (Tech & Voc) KUiTTHO B.Sc. (Hons) (Food Service Mgmt.) UiTM Tel. No.: 07-2611704
ADMINISTRATIVE STAFF OF TOURISM & HOSPITALITY DEPARTMENT Administrative Staff RUZAITI BINTI IMAN N22 (TBBK) HASLINDA BINTI HASSAN N11 Tel. No.: 07-2612517 Laboratory Assistant JULRANI BINTI ARSHAD C22 (KUP) Asst. Engineer AZLAN BIN SIDIN JA29 WAN ROSLI BIN WAN MAMAT JA29 NORHAYATI BINTI YAAKUB JA29
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ACADEMIC STAFF
Hotel & Catering Management Programme No Tel: 07-2611511 NURANIDA BINTI A. RAHMAN (DH44) M.Ed. (Technical) UTM B.Sc. (Hons) (Food Service Mgmt.) UiTM Dip. Chef Training UiTM MAZURA BINTI MAHAT (DH44) M.Ed (Technical) UTM BBA. (Hons) UKM NORHASHINA BINTI BAHRUDIN (DH44) M.Ed. (Tech & Voc) UTM B.Sc. (Hons) (Food Quality Mgmt.) UiTM NOR MARLINA BINTI OTHMAN (DH32) B.Sc. (Hons) (Culinary Arts Mgmt.) UiTM Dip. Culinary Art UiTM MOHD. ZUWAIRI BIN AZIZ (DH41) B.Ed. (Special Education) UPSI Jurubahasa Pelajar Khas JPH NURUL BADARIAH BINTI YUSOFF (DH41) B.Sc. (Hons) (Food Service Mgmt.) UiTM Dip. 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.) UiTM Dip. Food Service Mgmt. UiTM NORLIZA BINTI NGAHDIRIN (DH29) B.Sc. (Hons) (Information Study (Library & Information Mgmt.) UiTM Dip. Sign Language Intrepreter IUCTT KHAIRUL FAIZAL BIN DAROS (DH41) BBA. (Hons) (Marketing Mgmt.) UiTM Dip. 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
ACADEMIC STAFF
Hotel Management Programme Tel. No.: 07-2611511 RUHAIZAH BINTI DUKI (DH44) M.Ed. (Tech & Voc) Kuittho B.Sc. (Hons) (Hotel Mgmt.) UiTM Dip. Hotel Mgmt UiTM EN HADI BIN NOORDIN (DH44) M. Education . UTM B.A Hospitaliti Business. USA NORFAZIRAH BINTI KUSIN DH41 B.Sc. (Hons) (Hotel Mgmt.)UiTM Dip. Culinary ArtsUiTM RAHIMAWATI BINTI ABD. RAHIM DH44 Dip.Ed. MPTKL B. Food Science Mgmt. (Hons) UKM SHUFIAH BINTI MUSTAFA DH41 B.Sc. (Hons) (Culinary Arts Mgmt.)UiTM Dip. Culinary ArtsUiTM NURSHAYZWANI BINTI ABD. SAMAD DH41 B.Sc. (Hons) (Hotel Mgmt.)UiTM NURHIDAYATI BINTI HASSAN DH41 B.Sc. (Hons) (Hotel Mgmt.)UiTM NOR MAZLINA BINTI MOHAMAD AMIN DH41 B. Hospitality Mgmt. (Hons) UUM
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EN. HAINI BIN HARUN (DH44) B.Sc. (Hons) Food and Nutrition, UKM Dip. Science , ITM
NUR HIDAYAH BINTI ZULKIFLI (DH41) M.Sc. (Tourism Planning) UTM B.Sc. (Hons) (Tourism Mgmt.) UiTM
NOR HAIRUL BIN PALAL (DH44) M.Sc. (Tourism Planning) UTM B.Sc. (Food Service), UPM Dip. Edu (Food Tech)
SALINA BINTI MOHAMMAD SIPELLIZAN (DH41) M.Sc. (Tourism Planning) UTM B. Tourism Mgmt. (Hons) UUM
ACADEMIC STAFF
Tourism 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) UTM B.Acct. (Hons) UUM AINA HASLINDA BINTI ANUAR (DH44) M.Ed (Tech & Voc) KUiTTHO B.BA. (Hons) (Retail Mgmt) (UiTM) Ketua Unit Keusahawanan PIS MARIA BINTI MOHD YATIM (DH41) M.Sc. (Tourism Planning) UTM M.Ed. (Technical) UTM B.BA. (Hons) UUM AINA HASLINDA BINTI ANUAR (DH44) M.Ed (Tech & Voc) KUiTTHO B.BA. (Hons) (Retail Mgmt) (UiTM) Ketua Unit Keusahawanan PIS INITI @ ANITA BINTI PARMIN (DH44) M.Ed. (Technical) UTM B.Acct. (Hons) UUM WAN ROSNANI BINTI WAN MOHAMAD (DH44) M.Sc. (Tourism Planning) UTM B. Tourism Mgmt. (Hons) UUM
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LIEW JAN FUI (DH44) M.Sc. (Tourism Planning) UTM B. Tourism Mgmt. (Hons) UUM SURAYAHANIM BINTI ALI (DH41) M.Sc. (Tourism Planning) UTM B. Tourism Mgmt. (Hons) UUM NOR AKASHAH BINTI KASSIM (DH41) M.Sc. (Tourism Planning) UTM B.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) UTM Dip.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 Education
ACADEMIC STAFF
Event Management Programme Tel. No.: 07-2612706/2612707 SITI NURHAFIZAH BINTI AHMAD DH41 M. Office System Mgmt. (UiTM) B. Event Management (Hons)UiTM Dip. Hotel ManagementUiTM NURULIZATI BINTI MUEEDIN DH41 M.Ed. (Tech & Voc) UTHM B. Tourism Mgmt. (Hons) UUM MOHD FAIZ BIN MOHD NOOR (DH42) B.Sc. (Hons) (Culinary Arts Mgmt.) UiTM Dip. Pengurusan Malaysia (Pengajian Teknologi Katering & Penyajian) MPTKL NUR IZZAH SYAZWANI BINTI ABD MANAF (DH41) B. Event Mgmt. (Hons) UiTM Dip. Tourism Mgmt. UiTM NYI IMAS BINTI MUHAMAD CHONG (DH44) M.Sc. (Tourism Planning) UTM Dip.Edu. MPBP | B. Human Science (Comm) (Hons) UIAM Penyelaras 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, UiTM Dip. Food and Service Management, UiTM
ACADEMIC STAFF
B.Sc. (Hons.) International Tourism And Hospitality NORHANIZA BINTI MOHAMAD DH52 M.Sc. (Tourism Planning) UTM B.Sc. (Hons) (Business Management). State University of New York at Buffalo, USA Dip.Edu (English) MPIK RUT BINTI DOUNI DH44 M.Sc. (Tourism Planning) UTM M.Ed. (Technical) UTM Bba. (Hons) (Hotel Mgmt.) UMS HANIS ATIKAH BINTI HASHIM DH41 M. Gastronomy.UiTM B.Sc. (Hons) (Culinary Arts Mgmt.) UiTM Dip. Culinary Arts UiTM HARIATI BINTI HAMDAN DH41 MBA. UiTM BBA. (Hons) (Hotel Management) UiTM MOHAMAD AZHAR BIN OTHMAN DH41 M. Hospitality Management UiTM BBA. (Marketing) (Hons) UiTM Dip. Hotel Management UiTM WAN MAHIRAH BINTI WAN IBRAHIM (DH41) M. Foodservice Mgmt. UiTM B.Sc. (Hons) (Food Service Mgmt.) UiTM ROSMARIATI BT MT. RADZI (DH44) Master in Tourism Planning, UTM B.Sc. (Hons) (Hotel Mgmt.) UiTM Dip. Tourism Mgmt. UiTM
STUDENT HANDBOOK
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NOTES:
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