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Sunway Hospitality

Sunway Hospitality and Service Management

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The School of Hospitality and Service Management of Sunway University offers exceptional education and training in the hospitality, culinary, and events sectors. They provide unique teaching strategies and adaptable learning techniques that are at the forefront of hospitality training and education. The purpose of their programs is to provide students with the required skills to operate in this thriving service sector business. The D-SETARA 2012, a Discipline-Based Grade System created by the Malaysian Qualifications Agency, granted their programs a 5-Star (Excellent) rating (MQA).

The students are given the opportunity to compete in both local and international contests, which provides them with much-needed industry experience. Sunway Culinary and Food and Beverage Teams have won numerous awards in competitions including the Global Taste of Korea Contest, the Asia Food Festival, the Asia Pastry Cup, the Nestle Milano Coffee Challenge, the Food & Hotel Asia (FHA) Challenge, the Food & Hotel Malaysia (FHM) Culinary Competition, the Ultimate Monin Cup, and the Battle of the Chefs.

Diploma in Culinary Arts

The Diploma in Culinary Arts offers culinary instruction of the finest quality in state-of-the-art classroom and kitchen facilities.

Their goal is to produce graduates who are not only confident in their culinary abilities, but who are also able to communicate fluently, work independently, and exhibit leadership qualities that will enhance their credentials in the hospitality and foodservice industries in Malaysia and around the world.

Program Structure

Year 1

  • Culinary Kitchen Operations I
  • Culinary Kitchen Operations II
  • Patisseries
  • Viennoiserie and Boulangerie
  • Food Safety and Sanitation
  • Food and Beverage Operations I
  • Food and Beverage Operations II
  • Beverage Studies
  • Introduction to Hospitality and Tourism Industry
  • Business English I
  • Business English II
  • Purchasing and Cost Control
  • Principles of Marketing

Year 2

  • Classical French Cuisine
  • Contemporary Cuisine
  • Culinary Artistry
  • Business Environment
  • Hospitality Management
  • Introduction to Entrepreneurship
  • Principles of Accounting
  • Communication Skills
  • Internship

Entry Requirements

  • SPM / SPMV / O-Level: Pass with minimum 3 credits
  • UEC: Pass with minimum 3 Grade Bs

English Requirements

  • Sunway Intensive English Program (IEP): Pass Level 3
  • IELTS or equivalent: 5.0

Diploma in Events Management

The Diploma in Events Management guarantees that students have solid foundational knowledge as well as practical abilities in event planning and execution.

A 20-week industrial internship will provide valuable practical experience. This certification is certified by Le Cordon Bleu, and alumni get two certificates upon successful completion of the program: one from Sunway University and one from Le Cordon Bleu, a premier culinary and hospitality college.

Program Structure

Year 1

  • Introduction to Events Management
  • Events Support Services
  • Events Graphic Design
  • Technology for Events
  • Conventions and Exhibitions
  • Introduction to Hospitality and Tourism Industry
  • International Cultural Studies
  • Principles of Marketing
  • Publicity for Events
  • Sales Management for Events
  • Business English I
  • Business English II

Year 2

  • Events Operations I
  • Events Operations II
  • Incentive Tours Management
  • Business Environment
  • Hospitality Management
  • Introduction to Entrepreneurship
  • Principles of Accounting
  • Internship
  • Communication Skills

Diploma in Hotel Management

You may design and manage accommodations as well as foodservice establishments with the help of the Diploma in Hotel Management, which gives you a strong foundation in hotel management.

A 20-week industrial internship will provide students with crucial real-world experience. After successfully completing the program, alumni get two certificates: one from Sunway University and one from Le Cordon Bleu, a prestigious school for culinary and hospitality training. This certification is certified by Le Cordon Bleu.

Program Structure

First Year

  • Culinary Kitchen Operations l
  • Culinary Kitchen Operations ll
  • Pâtisserie
  • Food and Beverage Operations l
  • Food and Beverage Operations ll
  • Beverage Studies
  • Rooms Division Operations l
  • Introduction to Hospitality and Tourism Industry
  • International Cultural Studies
  • Business English l
  • Business English ll
  • Purchasing and Cost Control
  • Principles of Marketing

Second Year

  • Rooms Division Operations ll
  • Introduction to Events Management
  • Business Environment
  • Hospitality Management
  • Introduction to Entrepreneurship
  • Principles of Accounting
  • Communication Skills
  • Internship

B.Sc. in Conventions and Events Management

The BSc (Hons) in Conventions and Events Management offers an industry-inspired program to set you up for a professional career in the event industry.

The program deals with conceptualizing and pitching an event, to promotion and production, management and evaluation, covering all aspects of events management. You will emerge as a competent, industry-ready professional with great leadership abilities, technical competencies, communication techniques and problem-solving skills when working in a team or independently. The project management skills taught are also easily transferable to other sectors of business including marketing, business development and public relations. Bachelor of conventions and events management tuition fees for academic year 2022-2023 is 95,715 Ringgit.

Program Structure

First Year

  • English for the Tourism Service Industry
  • Conventions and Events Support Services
  • Emerging Technology for Events
  • MICE Management
  • Business of Tourism and Hospitality
  • Accounting for Decision Making
  • Business Environment
  • Principles of Marketing

Second Year

  • Communication Skills
  • Conventions and Events: Planning and Design
  • Exhibitions Management
  • Sustainable Tourism Development
  • Business and Hospitality Law
  • Branding and Promotions
  • Publicity and Media Writing
  • Food & Beverage Management
  • Food and Nutrition
  • Research Methods for Tourism and Hospitality
  • Conventions and Events: Production and Operations

Third Year

  • Strategic Management for Hospitality Business
  • Corporate and Incentive Travel
  • Festival and Hallmark Events
  • Managing People in the Tourism and Hospitality Industry
  • Small Business Venture
  • Research Project
  • Internship

B.Sc. in Culinary Management

The BSc (Hons) in Culinary Management combines academic rigor with experience learning to prepare you for the cutthroat culinary business.

This three-year curriculum will give you the advantage you need to succeed in this professional business by teaching you practical culinary skills as well as management and leadership abilities. You will be introduced to the methods of high-quality food preparation and presentation through lectures, demonstrations, work-based learning, and hands-on experiences.

First Year

  • Accounting for Decision Making
  • Basic Culinary Operations
  • Beverage Studies
  • Principles & Techniques of Baking & Pastry
  • Business of Tourism & Hospitality
  • Intermediate Culinary Operations
  • Principles of Marketing
  • English for the Tourism Service Industry
  • Food Safety & Sanitation
  • Basic Restaurant Operations

Second Year

  • Advanced Culinary Techniques
  • Advanced Pastry
  • Cuisine & Culture of Malaysia
  • Food & Nutrition
  • Food Supply Chain Management
  • Quality Management
  • Food & Beverage Management
  • Research Methods for Hospitality
  • Communication Skills
  • Branding and Promotions
  • Sustainable Tourism Development
  • MICE Management

Third Year

  • Managing People in the Hospitality Industry
  • Small Business Venture
  • Research Project
  • Internship

B.Sc. in International Hospitality Management

Global players for the hospitality sector are to be developed through the BSc (Hons) in International Hospitality Management.

This three-year curriculum combines technical expertise with managerial ideas in a real-world setting relevant to the hotel, foodservice, and culinary industries.

Program Structure

First Year

  • English for the Tourism Service Industry
  • Basic Restaurant Operations
  • Intermediate Restaurant Operations
  • Beverage Studies
  • Basic Culinary Operations
  • Hotel Accommodation Operations
  • Business of Tourism and Hospitality
  • Accounting for Decision Making
  • Business Environment
  • Principles of Marketing

Second Year

  • Communication Skills
  • Food and Beverage Management
  • Hotel Accommodation Management
  • MICE Management
  • Sustainable Tourism Development
  • Branding and Promotions
  • Business and Hospitality Law
  • Quality Management
  • Food Supply Chain Management
  • Research Methods for Hospitality

Third Year

  • Managing People in the Hospitality Industry
  • Revenue and Profit Management
  • Strategic Management for Hospitality Business
  • Research Project
  • Internship

Electives

  • Cuisine and Culture of Malaysia
  • Festival and Hallmark Events
  • Wine Studies
  • Small Business Venture

Master in International Hospitality Management

The hospitality sector is expanding and constantly adopts new technologies to satisfy clients throughout the world. This degree will offer doors to many specialized professions because the Master in International Hospitality Management represents the service sector, which is clearly expanding in sophisticated nations. The Master in International Hotel Management (MIHM) program is designed to fulfill the demands of the hospitality sector, which are continually changing. The MIHM will prepare graduates for managerial jobs in the hotel and tourist industries by providing them with industry insights, cross-disciplinary knowledge, global management styles, and strategic decision-making approaches. Master of International Hospitality Management tuition fees for academic year 2022-2023 is 43,880 Ringgit.

Program Structure: 9 Modules and 1 Research Project

  • Marketing Innovation for Hospitality Business
  • Competitive Strategies for Hospitality Business
  • Research Methods for Hospitality and Tourism
  • Brand Management for Hospitality Business
  • Global Food Management
  • Leadership for Hospitality Business
  • Advanced Revenue Management
  • Contemporary Issues in Hospitality
  • Events Planning and Management
  • Hospitality Research Project

Area of Research

  • Hospitality management
  • Hotel studies
  • Tourism and hospitality service marketing
  • Heritage and culture tourism
  • Tourism and hospitality human resources management
  • Branding and promotions in tourism and hospitality
  • Sustainability in tourism and hospitality
  • Culinary studies
  • Halal food studies
  • Business travel and MICE
  • Green events
  • Communication in event studies

Ph.D. in Hospitality and Tourism

The Sunway University’s Doctor of Philosophy (Ph.D.) in Hospitality and Tourism is a research-based degree. You may dig into a study topic you are enthusiastic about and tackle a problem that is pertinent to your workplace as a PhD student at the School of Hospitality and Service Management. Thus, a PhD research project might be very pertinent to your present position and advance knowledge in specialized subjects relating to the hospitality, tourism, and service sectors.

Program Structure

All PhD students are required to take the course “Research Methods for Hospitality and Tourism,” which broadens their knowledge of how to design, carry out, and disseminate their own research. Although there is no mark for the course, it must be passed.

A series of academic milestones, such as a proposal defense and a viva voce, will enable PhD candidates to complete an in-depth study on a specific research topic in the form of a thesis, with the research outcomes ultimately contributing to the knowledge base of hospitality and tourism and its scholarly and professional communities.

Regular meetings with the supervising team, progress reports, the completion of a workshop and training program on research ethics, a conference presentation, and the submission of a paper to a journal are additional academic requirements.

Area of Research

  • Hospitality and service management
  • Food, health, and well-being
  • Sustainability in tourism and the service industries
  • Events and destination management
  • Mobilities

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