This programme is designed to produce graduates who possess a comprehensive understanding of the best practices in hotel industry operations, specifically in Food and Beverage, Kitchen, Front Office, and Housekeeping Services. Students will have the opportunity to apply supervisory management functions in practical kitchen or service laboratory settings. They will also enhance their problem-solving abilities, particularly when addressing complex and challenging situations. Additionally, the programme focuses on developing essential communication skills, enabling students to effectively respond to customer needs and perform operational tasks with confidence.
Intake: January, April and August
Programme duration: 2 years and 8 months