The student will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants.  Topics include the following:  clean and tidy bar and food service areas; develop and maintain food and beverage product knowledge; manage the responsible service of alcohol; prepare and serve cocktails; prepare and serve non-alcoholic beverages; provide a link between kitchen and service area; provide advice to patrons on food and beverage services; provide food and beverage services; provide room service; provide silver service; take food orders and provide courteous table service and manage intoxicated persons.

This course will provide an introduction to the relationship between transport and tourism, looking at their interrelationship at a local level and international aspects. This will enlighten the students on the types of transport for tourists by identifying the transport modes, their historical development from the ancient times to the modern times, their operations and the future trends of transport for the benefit of tourism. Students will be able to appreciate the importance of transport for tourism as well the advantages of using different modes of transport for tourism activities.  Topics include discussions of surface, air, and water transportation; organization, operations, and regulatory and marketing aspects; examination of the inter-model concept; and the social, economic, and political factors that have influenced government transportation priorities.

The practicum workload is intended to help undergraduates apply their formal education in a real work environment.  By following the instruction given in the training logbook (with an emphasis on working skills), students are required to undertake a 700-hour practicum in various areas of the tourism and hospitality industry.  These areas may be in food production, front office, food and beverage service, housekeeping, sales and marketing, and other relevant areas of exposure based on specialization/training receive in school.  Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem solving and supervisor’s evaluations.  Attendance and participation is also required at the practicum seminars held at the start and finish of the successful practicum.

This course describes the skills, knowledge, and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments.  It will expose the students on the unique aspect of managing a service-based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm.  The course introduces the housekeeping department of a hotel and lodging organization; it’s organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform, and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recordkeeping; precautionary procedures; guest safety and hotel assets.  Laboratory includes actual exposure in the housekeeping operations.