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Teaching and learning environment that combines interactivity, innovative approaches, and real-world applications to refine and perfect the skills of future business leaders and industry titans is provided in UCSI university. In this article, we explain UCSI University Hospitality and Tourism Management.
Kuala Lumpur Campus
Foundation in Hospitality and Tourism Management
The integrated Foundation in Arts (Hospitality and Tourism Management) program is synergistic. It prepares you for a seamless transition into your hotel or tourism degree program by introducing you to varied facets of hospitality and tourism, such as business and event management. Or obtain the abilities necessary to launch a career in any region of the world.
Program Structure
Compulsory Courses
- Writing for Academic Purposes
- Critical Thinking Skills
- Computing Essentials
- Positive Psychology
Electives Courses
- Introductory Accounting
- Introduction to Business
- Fundamentals of Ethics
- Introductory Economics
- Introduction to Marketing
- Introduction to Probability and Statistics
- Introductory Calculus
- Human Communication
- Basic Office Application
- Introduction to Structure
- Introduction to Built Environment
- Web Development
- Fundamentals of Programming
- Introduction to Logistics and Supply Chain Management
- Introduction to Law
- Civic Studies
- Smart Learning Technology
- Media Literacy
- Fundamentals of Computer Graphics
- Analytical Drawing
- Fundamentals of Design
- Fundamentals of Culinary Arts
- Introduction to Hospitality and Tourism Industry
- Event Management
- Fundamentals of Mathematics
- Algebra and Trigonometry
- Introduction to Language and Communication
Diploma in Hotel Management
Program Structure
First Year
- Culinary Essentials
- Sanitation, Safety and Hygiene
- Customer Service
- Introduction to Tourism and Hospitality Industry
- Food and Beverage Service
- Housekeeping Operation and Management
- Hospitality and Tourism Communication
- Front Office Operation and Management
- Industry Placement I
Second Year
- Pastry and Bakery
- Introduction to Accounting
- Introduction to Management
- Food and Beverage Management
- International Cuisine
- Computing Studies
- Fundamentals of Marketing
- Eco Hospitality
- Introduction to Human Resource Management
- Cross Cultural Studies
- Banquet and Events Management
- Hospitality and Tourism Law
- Entrepreneurship
- Hospitality and Tourism Economics
Electives
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Third Year
- Industry Placement 2
Diploma in Culinary Arts
This innovative program offers students with the necessary skills and product knowledge to pursue a successful career in the food and beverage and fine dining industries. With quality as the distinguishing characteristic, you are trained to set the benchmark for food preparation.
Program Structure
First Year
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Hospitality and Tourism Communication
- Food & Beverage Services
- Pastry and Bakery
- Fundamentals of Food
- Sanitation, Safety and Hygiene
- Industry Placement I
Second Year
- Basic Korean Cuisine
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Garde Manger
- Banquet and Event Management
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- Nutrition in Food Service Industry
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Electives
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Third Year
- Industry Placement 2
Bachelor of Hospitality Administration (a Dual Award With HTMI Switzerland)
This three-year degree program equips students with the operational, supervisory, and managerial skills necessary for contemporary management in the global hospitality sector.
It includes settings such as the front desk, housekeeping, food and beverage, kitchen, and events. Also, students have the opportunity to conduct research and development on growing concerns in the business, such as tourist policies and eco-hospitality.
Bachelor of hospitality administration tuition fees for academic year 2023-2024 is 72,050 Ringgit.
Program Structure
First Year
- Basic Food Preparation
- Customer Service
- Sanitation, Safety and Hygiene
- Business Communication
- Fundamentals of Hospitality and Tourism Industry
- Food and Beverage Service
- Food and Beverage Management
- Housekeeping Management
- Front Office Operation and Management
- Introduction to Hospitality Accounting
- Cross Cultural Studies
Electives (Choose one)
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Second Year
- Industry Placement I
- Commercial Cookery
- Introduction to Management and Organization Theory
- Principles of Marketing
- Human Resource Management
- Hospitality and Tourism Law
- Business Research Methods
- Independent Project I
Electives (Choose one)
- Convention Sales, Services and Operation
- Food and Beverage and Labor Cost Control
Third Year
- Tourism Planning, Development and Management
- Tourism and Business of Hotels
- Introduction to Wine and Bar
- Leadership and Business Performance
- Event Operation Management
- Casino, Club and Resort Management
- Hospitality Facilities Management and Design
- Hospitality Revenue Management
- Independent Project II
- Industry Placement II
Electives (choose one)
- Hospitality and Tourism Strategic Management
- Consumer Behavior
Bachelor of Arts in Culinary Management
This program is designed to help students develop a variety of skills, including creative thinking and professional judgment, sceptical inquiry, communication skills, problem-solving, analytical, and research skills through classroom and extra-classroom experiences and opportunities in academic or professional settings.
Students will be introduced to the possibility of pursuing research and development of developing industry insights across a variety of contexts, including baking, drinks, and world cuisines, as well as the art of grade manger.
Program Structure
First Year
- Fundamentals of Culinary Arts
- Food Studies
- Sanitation, Safety and Hygiene
- Fundamentals of Hospitality and Tourism Industry
- Pastry and Bakery
- Beverage Studies
- Food and Beverage Service
- Customer Service
- Hospitality and Tourism Law
- Human Resource Management (KL Campus)
Second Year
- Sugar and Chocolate Arts OR French Cuisine (Elective)
- Art of Garde Manger
- Business Statistics
- Nutrition in Foodservice Industry
- Principles of Marketing (KL Campus)
- Japanese Language OR German Language OR Mandarin Language OR Korean Language OR French Language (Elective)
- The Arts of Food Styling
- Food Media
- Business Research Methods
- Cuisine of the World OR Arts of Boulangerie
- Food and Beverage Cost Control (KL Campus)
- Independent Project A
- Entrepreneurship
- Leadership and Business Performance
Third Year
- Food Development
- Asian Cuisine OR Modern Gateau and Petit Four
- Independent Project B
- Commercial Food Productions
- Sustainability Hospitality Operations
- Co-Operative Placement 1
- Co-Operative Placement 2
Master in International Hospitality Management
This curriculum provides students with more than the technical knowledge and management skills necessary for a successful career in the hotel industry.
It involves preparing professionals to be goal-oriented and staying ahead of the curve in terms of leadership, social responsibility, and ethical values in order to propel the industry forward and upward. Master of International Hospitality tuition fees for academic year 2023-2024 is 37,000 Ringgit.
Program Structure
- Research Methods for Hospitality Industry
- International Hospitality Operations and Management
- Marketing and Digital Communications for Global Hospitality Business
- Human Resource Management for Hospitality Industry
- Global Leadership Development for Hospitality Industry
- International Hospitality Innovation and Sustainability Practices
- Finance Management for Hospitality Industry
- Data Analysis Interpretation for Hospitality Research
- Strategic Management and Planning for Hospitality Industry
- Organizational Behavior for Hospitality Industry
- Global Business Entrepreneurship for Hospitality Industry
- Dissertation Project
Kuching Campus
Foundation in Arts (Hospitality and Tourism Management)
Despite the service-oriented nature of the hospitality and tourism business, it is not immune to the rapid digital disruptions caused by the Fourth Industrial Revolution.
Individuals interested in entering this industry must keep up with the new changes, challenges, and trends.
Program Structure
Core subjects
- Web Development
- Computing Studies
- Quantitative Methods
Common Courses
- Accounting Practice
- Principles of Economics
- Introduction to Business
- Fundamentals of Marketing
- Writing for Academic Purposes
- Office Applications
- Fundamentals of Database
- Introduction to Probability and Statistics
Elective Courses
Students are required to take 3 elective courses below during their Foundation Studies:
- Critical Thinking Skills
- Smart Learning Technology
- Fundamentals of Oral Communication
- Introduction to Logistics & Supply Chain Management
Diploma in Leisure Management
This two-year curriculum focuses on a full spectrum of leisure and resort enterprises, allowing students to stay on the cutting edge of the leisure industry.
This program is also an excellent stepping stone to a demanding career in other disciplines, such as tourism, marketing, and rapidly increasing fields like sports and club management, thanks to its very practical approach.
Program Structure
First Year
- Introduction to Management
- Hospitality and Tourism Communication
- Computing Studies
- Tour and Travel Operation
- Introduction to Tourism and Hospitality Industry
- Introduction to Leisure and Recreation
- Writing for Academic Purpose
- Leisure and Recreation Risk Management
- Fundamental of Marketing
- Introduction to Human Resource Management
- Principles of Sport and Leisure Management
- Leisure Marketing
- Introduction to Accounting
Second Year
- Events Management
- Resort, Spa and Wellness
- Sport Management
- Visitor Attraction Management
- Entrepreneurship
- Casino, Club and Resort Management
- Ecotourism
- Leisure Facilities Management
- Business Events
- Cross Cultural Studies
- Co-operative Placement
Electives (Choose one)
- Japanese, German, Mandarin, Korean Language
Diploma in Hotel Management
This curriculum covers all aspects of hotel operations, enabling students to grasp a vast array of essential duties, including front office and housekeeping operation and management, banquet and event management, and basic food and beverage operations and hotel management functions.
With their studies, students will be exposed to a variety of options, such as the meetings, incentives, conventions, and exhibitions (MICE) industry, ecotourism, entrepreneurship, food and beverage, and room divisions.
Program Structure
First Year
- Culinary Essentials
- Sanitation, Safety and Hygiene
- Customer Service in Hospitality and Tourism
- Introduction to Tourism and Hospitality Industry
- Food and Beverage Service
- Housekeeping Operation and Management
- Hospitality and Tourism Communication
- Front Office Operation and Management
- Industry Placement I
Second Year
- Pastry and Bakery
- Introduction to Accounting
- Introduction to Management
- Food and Beverage Management
- Hospitality and Tourism Law
- Computing Studies
- Fundamentals of Marketing
- Eco Hospitality
- Graphic Design and Photography
- Introduction to Human Resource Management
- Cross Cultural Studies
- Banquet and Events Management
- Entrepreneurship
- Food and Beverage Cost Control
- International Cuisine
Electives (Choose one)
- Japanese, German, Mandarin, Korean, French Language
Third Year
- Industry Placement 2
Diploma in Event Management
The Diploma in Event Management is designed to enable students to face the challenges of a complex and demanding event sector that is aligned with Industrial Revolution 4.0 and sustainable development goals.
The curriculum of this event management program will equip students with a comprehensive set of knowledge and abilities in the event discipline, which is deemed essential for their future careers.
Program Structure
First Year
- Introduction to Management
- Introduction to Tourism and Hospitality Industry
- Fundamentals of Marketing
- Event Design and Production
- Hospitality and Tourism Communications
- Responsible Events Management
- Fundamental of the Events Industry
- Customer Service in Hospitality and Tourism
- Cultural, Arts, and Festivals Management
- Introduction to Human Resource Management
- Special Interest Tourism
- Technology for Events
- Graphic Design and Photography
Second Year
- Integrated Marketing Communication for Events
- Business Events
- Event Risk Management
- Introduction to Accounting
- Cross Cultural Studies
- Community Services in Tourism Destination
- Entrepreneurship
- Managing Event Venues
- Public Relation for Events Industry
- Industry Placement
Electives (Choose one)
- Japanese, German, Mandarin, Korean, or French Language
Diploma in Culinary Arts
This innovative program offers students with the necessary skills and product knowledge to launch a successful career in the food and beverage and fine dining industries.
With quality as the distinguishing characteristic, you are trained to set the benchmark for food preparation.
Program Structure
First Year
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Sanitation, Safety and Hygiene
- Cross Cultural Studies
- Food and Beverage Service
- Pastry and Bakery
- Customer Service in Hospitality and Tourism
- Hospitality and Tourism Communication
- Industry Placement 1
Second Year
- Heritage Cuisine of Asia
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Nutrition in Food Service Industry
- Garde Manger
- Graphic Design and Photography
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Electives (Choose one)
- Japanese, German, Mandarin, Korean, or French Language
Third Year
- Industry Placement 2
B.A. in Hospitality Management (a Dual Award With HTMI Switzerland)
This three-year degree program is designed to provide students with the operational, supervisory, and managerial knowledge and abilities necessary for contemporary management in the global hospitality business.
It encompasses a wide range of areas from front office, housekeeping, food and beverage, kitchen and events. In addition, students have the opportunity to engage in research and development pertinent to the industry’s increasing concerns, such as tourism policies and eco-hospitality.
Program Structure
First Year
- University Life
- Business Communication
- Sanitation, Safety and Hygiene
- Introduction to Accounting
- Fundamentals of Hospitality and Tourism Industry
- Fundamentals of Culinary Arts
- Restaurant Service Operations
- Hospitality and Tourism Law
- Business Statistics
- Malaysian Experiential Tourism
- Customer Service
Second Year
- Anthropology of Hospitality
- Business Research Method
- Hospitality Operations Management
- Food & Beverage Management
- Commercial Food Production
- Hospitality and Tourism Human Resource Management
- Hospitality and Tourism Marketing
- Independent Project A
- Graphic Design & Photography
- Entrepreneurship
- Financial Management for Hospitality and Tourism
- Hospitality and Tourism Strategic Management
Third Year
- Tourism and Business of Hotels
- Business Events
- Leadership and Business Performance
- Tourism Planning, Development and Management
- Independent Project B
- Co-operative Placement I
- Co-operative Placement II
Electives
- Elective 1 (Choose One)
- Japanese, German, Mandarin, Korean, French Language
- Elective 2 (Choose One)
-
- Beverage Studies OR Sustainable Hospitality Operations
- Elective 3 (Choose One)
-
- Food, Beverage & Labor Cost Control OR Room Division Management
- Elective 4 (Choose One)
-
- Hospitality Revenue Management OR Hospitality Facilities Management & Design
- Elective 5 (Choose One)
-
- Oenology OR Hotel Sales & Convention
B.A. in Event and Tourism Management (a Dual Award With HTMI Switzerland)
This three-year degree program provides students with a competitive edge in the multibillion-dollar event and tourist business.
Appreciate the operational, supervisory, and managerial knowledge and abilities necessary for modern corporate management. This program addresses a vast array of topics, from conferences and events to tourism.
Program Structure
First Year
- Introduction to Accounting
- Fundamentals of Hospitality and Tourism Industry
- Cross Cultural Studies
- Introduction to Management and Organization Theory
- Hospitality and Tourism Human Resource Management
- Business Statistics
- Introduction to the Events Industry
- Event Design and Production
- Destination Marketing
- Special Interest Tourism
- Elective 1 (Choose One)
-
- Japanese Language, German Language, Mandarin Language, Korean Language, French Language
- Elective 2 (Choose One)
-
- Business Communication, Event Public Relation
Second Year
- Graphic Design and Photography
- Managing Event Venues
- Tour and Travel Operations
- Visitor Attraction Management
- Entrepreneurship
- Event Operations Management
- Business Research Method
- Business Events
- Hospitality and Tourism Strategic Management
- Independent Project A
- Event Bidding
- Technology for Events
- Elective 3 (Choose One)
-
- Casino, Club and Resort Management, Convention Sales, Services and Operations
- Elective 4 (Choose One)
-
- Financial Management for Hospitality and Tourism, Hospitality Revenue Management
Third Year
- Tourism and Business of Hotels
- Tourism Planning, Development and Management
- Leadership and Business Performance
- Independent Project B
- Event Risk Management
- Community Service in Tourism
- Co-operative Placement
Bachelor of Arts in Culinary Management
This program is designed to help students develop a variety of skills, including creative thinking and professional judgment, sceptical inquiry, communication skills, problem-solving, analytical, and research skills through classroom and extra-classroom experiences and opportunities in academic or professional settings.
Students will be introduced to the possibility of pursuing research and development of developing industry insights across a variety of contexts, including baking, drinks, and world cuisines, as well as the art of garde manger.
Program Structure
First Year
- Fundamentals of Culinary Arts
- Food Studies
- Sanitation, Safety and Hygiene
- Fundamentals of Hospitality and Tourism Industry
- Malaysian Experiential Tourism
- Pastry and Bakery
- Beverage Studies
- Customer Service
- Food and Beverage Service
- Hospitality and Tourism Law
- Hospitality and Tourism Human Resource Management
Second Year
- Arts of Garde Manger
- Business Statistics
- Nutrition in Foodservice Industry
- Hospitality and Tourism Marketing
- The Arts of Food Styling
- Food Media
- Business Research Methods
- Food, Beverage & Labour Cost Control
- Leadership and Business Performance
- Independent Project A
- Entrepreneurship
Third Year
- Food Development
- Commercial Food Productions
- Independent Project B
- Sustainability Hospitality Operations
- Co-Operative Placement 1
- Co-Operative Placement 2
- Elective 1 (Choose One)
- Sugar and Chocolate Arts OR French Cuisine
- Elective 2 (Choose One)
- Cuisine of the World OR Arts of Boulangerie
- Elective 2 (Choose One)
-
- Japanese, German, Mandarin, Korean, French Language
- Elective 3 (Choose One)
-
- Asian Cuisine OR Modern Gateau and Petit Fours
Master in International Hospitality Management
This program provides students with more than the technical knowledge and management skills necessary for a successful career in the hotel industry.
It involves preparing professionals to be goal-oriented and staying ahead of the curve in terms of leadership, social responsibility, and ethical values in order to propel the industry forward and upward.
Program Structure
- Research Methods for Hospitality Industry
- International Hospitality Operations and Management
- Marketing and Digital Communications for Global Hospitality Business
- Human Resource Management for Hospitality Industry
- Global Leadership Development for Hospitality Industry
- International Hospitality Innovation and Sustainability Practices.
- Finance Management for Hospitality Industry
- Data Analysis Interpretation for Hospitality Research
- Strategic Management and Planning for Hospitality Industry
- Organisational Behaviour for Hospitality Industry
- Global Business Entrepreneurship for Hospitality Industry
- Dissertation Project
