garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...

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Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004Bachelor of HospitalityManagementCore Course(30-50%)Kandungan / Content· Food Production· F & B Operation & Management· Front Office Operation & Management· Hospitality Studies· Accommodation Operation and Management· Events Management· Purchasing & Cost Control· Facilities ManagementBusiness / Management(30-40%)· Economics· Service Management· Marketing· MIS· Financial and Management Accounting· Business Strategy· Quantitative techniques· Legal & Legislation· HRM· Business CommunicationPracticum(10-15%)· Practicum in the relevant industries· Independent Study / Research ProjectLanguage(0-5%)· Foreign LanguagesSpecilaization(30- 40%)Hotel Management· Restaurant Operational Analysis· Room Division Management & Analysis· Hotel System & Management· Professional DevelopmentClub & Resort Management· Club and Resort Management· Recreation & Leisure Management· Event Management· Professional DevelopmentFoodservice Operation· Restaurant Operational Analysis· Food Resource Management· Foodservice System & Operation· Management of Foodservice OrganizationsPage 22 of 96
Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004Jadual 3: Reka Bentuk Komponen Profesional Kursus Pengajian PelanconganTable 3: The Design of Professional Components of Tourism Courses Of StudyCertificate in Ticketing & ReservationsKandungan / ContentCore Course(60-70%)Practicum(20-30%)Languages(20-25%)· Tourism Studies· Geography· Cultural Studies· Computer Studies· Accounting· Customer Relations· Ticketing & Reservations· Practicum in various tourism industries· English Proficiency;· Foreign LanguagesPage 23 of 96
Page 1 and 2: PANDUAN KRITERIA DANSTANDARD BAGI K
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