PROGRAMME OVERVIEW
The hospitality and tourism industry is expected to grow in the future. With this development, the industry needs to ensure that human capital, especially qualified and competent staff to meet the demands of the industry. Due to the heavy worldwide impacts of COVID-19, the humanity shall walk into a new era of a post-crisis world which require the players of the industry to adapt their approach towards the new travel. This will allow for new concepts to be developed aiming to benefits the society in need of emotional retreats and focusing on psychological wellbeing. When the lockdown ends, the first two things people want to spend money on is eating out and travelling. Confidence in domestic travel will rise although travelers will still be cautions.
Students will experience purpose-built industry standard facilities in the university. Simulation laboratories like the training restaurant, culinary suites, beverage laboratory, housekeeping suites and front office laboratories will enable the students to enhance their hospitality skills.
Programme Structure
| YEAR | SEM | COURSE CODE | SUBJECT |
|---|---|---|
| Y1 S1 | BHOS6113 | Introduction to Hospitality Industry |
| BCUL6113 | Food Hygiene and Sanitation | |
| Y1 S2 | BMGT6113 | Principles of Management |
| BACC6113 | Principles of Accounting | |
| BCUL6123 | Basic Cookery | |
| BHOS6123 | Food and Beverage Operations | |
| Y1 S3 | BMKT6113 | Principles of Marketing |
| BHOS6134 | Front Office Operations | |
| BHRM6113 | Human Resource Management | |
| BHOS6144 | Housekeeping Operations | |
| Y2 S1 | BHOS6213 | Beverage Management |
| BFIN6113 | Principles of Finance | |
| BHOS6224 | International Hospitality Management | |
| Y2 S2 | BHOS6233 | Accommodation Management |
| BHOS6243 | Food and Beverage Cost Control | |
| BHOS6253 | Hospitality Operations Management | |
| BLAW6213 | Legal Aspects in Hospitality | |
| BHOS6263 | Hospitality Revenue Management | |
| Y2 S3 | Elective 1 | |
| Elective 2 | ||
| Elective 3 | ||
| Specialisation 1 | ||
| Specialisation 2 | ||
| Y3 S1 | BHOS6323 | Managing Quality |
| BLAG6313 | Mandarin Language | |
| BRMT6314 | Research Methodology | |
| Y3 S2 | Specialisation 3 | |
| Specialisation 4 | ||
| BPRO6314 | Project | |
| BLAG6323 | French Language | |
| Y3 S3 | BHOS6318 | Industrial Training |
SPECIALIZATION
| COURSE CODE | TOURISM MANAGEMENT |
|---|---|
| BTOU6314 | Tourism Transport & Travel Management |
| BTOU6324 | Tour Operation Management |
| BEVT6334 | Destination Marketing |
| BTOU6344 | Culture & Heritage Tourism |
| COURSE CODE | EVENTS MANAGEMENT |
|---|---|
| BEVT6314 | Business Events Management |
| BEVT6324 | Event Planning |
| BEVT6334 | Destination Marketing |
| BEVT6344 | Event Risk and Hazards Management |
| COURSE CODE | INTEGRATED RESORT MANAGEMENT |
|---|---|
| BEVT6314 | Business Events Management |
| BMKT6314 | Leadership Management in Hospitality |
| BHOS6334 | Direct Marketing in Integrated Resort |
| BHOS6334 | Integrated Resort Technology |
Entry Requirement
A pass in Sijil Tinggi Agama Malaysia (STAM) with a minimum grade of Jayyid or its equivalent; OR
Matriculation/Foundation with a minimum CGPA of 2.00 or its equivalent; OR
A Diploma (Level 4, MQF) with a minimum CGPA of 2.00 or its equivalent.
English Requirement
International students are required to achieve a minimum score of 5.0 in IELTS or MUET with Band 3 or its equivalent.
Why Study at MAHSA
Industry Relevant Curriculum
Niche specialization
Immersion teaching experience by qualified lecturers
Highly interactive physical and online learning process
Career Opportunities
Front Office Executive/Manager
Housekeeping Supervisor/Manager
Duty Manager/Operation Manager
Event Consultant/Supervisor/Manager
Travel Coordinator/Tour Leader
Restaurant Manager/Supervisor