Diploma in Hotel Management course Malaysia | HELP CAT

Diploma in Hotel Management

People travelling for business or leisure reasons look for a “home away from home” when they travel. Therefore, good food and a secure and restful accommodation can go a long way towards making people enjoy traveling. Lodging managers ensure that guests’ needs are taken care of by providing amenities like television and fitness rooms, and making sure everything is kept in order. Lodging managers work at all kinds of establishments, from traditional hotels to camping areas, inns, motels, ranches and resorts. Lodging managers have many different duties as well. They may also provide services for business travellers like helping arrange conferences and providing meeting rooms and electronic equipment.

The HELP CAT Department of Hospitality, consisting of the Centre of Culinary Entrepreneurship and the Centre of Hotel Management, conducts diploma programmes in culinary arts and hotel management.

The industry strives to ensure high levels of satisfaction for temporary space to travellers in the form of hotels, resorts, clubs, restaurants, cruise lines, contract catering, retail outlets, fast food restaurants, suites and residences. Traditional roles are in front office, housekeeping, guest services and sales.

  • Programme Name : Diploma in Hotel Management
    (N/811/4/0045(MQA/PA0713)10/16)
    Duration of Study : 2 years and a 4-month internship
    Intakes : January, April, August
    Study Mode : Full Time
    Assessment : Coursework
    Examination
    Awarding Institution : HELP College of Arts and Technology (HELP CAT)

    • A unique approach in teaching and learning hotel management
    • Prepares highly adaptable students for the fast changing trends in the hospitality industry
    • Provides high quality teaching and learning
    • Teaching equipment with state-of-the-art technology
    • Highly experienced faculty with proven industrial, professional and academic track records
    • 60% practical training + 40% management know how = highly capable and employable graduates
    • Small classes for a better learning environment

  • For subjects requiring the acquisition of skills, such as restaurant and bar operations, a modular method of teaching and learning is adopted. For each practical subject, students will learn the techniques in a laboratory setting, where they will have an opportunity to improve their effectiveness and efficiency before applying them in actual service settings.

    With a low lecturer-student ratio for practical and theory classes, our lecturers are able to spend time with each individual student, giving timely feedback and facilitating the acquisition and mastery of knowledge, efficient skills and professional attitudes. An integrated broad-based “learning by doing” experience, an experience based approach, with a career-focused curriculum is adopted to enable students to gain real-world experience. As such our students are trained to think critically, communicate effectively and manage professionally.

    Students benefit from the most comprehensive and advanced state-of-the-art learning resources and support facilities. There are well equipped kitchens, training restaurants, a mock-up front office and a housekeeping suite. They are also introduced to e-Learning as part of their learning environment to enhance communication and sharing of information.

    Internship provides students with hands-on experiential learning in related industries. This provides them with the opportunity to put their learning into practice. The students will be able to develop their technical skills in a work environment and to learn the skills of a supervisory and managerial level. It also prepares them for future careers and enhances their employability.

  • Below are the entry requirements for Diploma in Hotel Management:

    • SPM/UEC/O-Levels
      • Minimum of 3 credits with a pass in BM and History or their equivalent

  • Internship

    Year 1
    Introduction to Hospitality and Tourism
    Front Office Management
    Principles of Food Studies
    Principles of Accounting
    English for Hospitality and Tourism
    Kitchen Organisation and Management
    Housekeeping Management Operations
    Food Hygiene and Sanitation
    Hospitality Sales and Marketing
    Introduction to Computers and Application
    Introduction to Events Management
    Hospitality Service Management
    Business Communication Skills
    Pengajian Malaysia or Bahasa Melayu Komunikasi 2
    Introduction to Entrepreneurial Behaviour
    Year 2
    Supervision in the Hospitality Industry
    Food & Beverage Management
    Club and Resort Management
    Physical Resources Maintenance
    Hospitality Law
    Purchasing and Storage Management
    Food and Beverage Cost Control
    Entrepreneurship
    Hospitality Human Resources Management
    Hotel Convention Sales
    Comparative Religion
    Community Services
    Industrial Training (4 months)