+60142521561
Diploma in Restaurant Management
About
This course will assist you in improving your knowledge of and proficiency with important restaurant operating principles. It will cover the necessary skills to support execution excellence in restaurant operations as well as the procedural knowledge required for real-life settings.
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | January, May, September |
| Tuition (Local students) | B$ 9,648 |
| Tuition (Foreign students) | B$ 10,253 |
Subjects
-
Management
Duration
3 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | B$ 9,648 | B$ 10,253 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | B$ 9,648 | B$ 10,253 |
| Estimated cost per year | B$ 3,216 | B$ 3,417 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- 3 credits in SPM / O-Levels
- Unified Examination Certificate (UEC) with at least 3Bs
- Pass certificate in relevant fields from any IPT recognised by the Government of Malaysia
- Any equivalent qualification that is approved by the Malaysia Government
Curriculum
Semester 1:
- Introduction To Hospitality and Tourism Industry
- General Language Training
- Financial Accounting
- Food Production
- Principles of Management
- Food Nutrition, Hygiene and Sanitation
Semester 2:
- Purchasing, Cost and Control
- Food and Beverage Management
- Restaurant Operations and Services
- Malaysian Studies 2 (for local students only)
- Bahasa Melayu Komunikasi 1 (for international students only)
Semester 3:
- Introductory French
- Islamic / Moral Studies
- Academic English
Semester 4:
- Principles of Marketing
- Decision Making Skills / Bahasa Kebangsaan A (for local students without credit in SPM)
- Service Quality Management
- Hospitality, Tourism and Food Law
- Co-curriculum Management
- Entrepreneurship
Semester 5:
- Basic Restaurant Operations
Semester 6:
- Restaurant Customer Service
- Food Handling and Storage
Semester 7:
- Kitchen Operations
- Restaurant Leadership and Teamwork Skills