Master of Hospitality Management

Courses content

Business English - The various business documents will be studied in the context of the hospitality and industry. The external and internal means of written communication will be introduced. They include memos, meeting documents, reports, letters and others. It is important that students be acquainted with the more sophisticated areas in oral communication such as conferences, symposiums, forums, so that they would be conversant and confident in handling them at work .

English for Hospitality Industry - This subject aims to equip students with the ability to communicate confidently using appropriate language structures in order to function effectively within the framework of the industry and its needs. At the end of this class, students should be able to use polite language to produce effective written communication materials (brochures, telephone messages, reservation, menu, etc.) and to have mastered the basic oral communication skills including appropriate terminology in oral and listening skills to be able to handle various situation in the hospitality and tourism industry.

Basic French - At the end of this module, students will be able to communicate on the following topics: presentation, personnality, time and invitation, environment and develop basic ability to communicate in every day life.

French for Hospitality Industry - At the end of this class, students will be able to monitor the basis of the French Language and develop basic ability to communicate in everyday life and Hotel industry. They will be able to communicate on the following topics: information/explanations ; fashion, food, cocktail and party ; relationships, past and frequency.

European Civilization and Culture and Its Relation with Asia - The subject is vital for future professional in the field of hospitality and tourism to be able to contextualize their work culture in this global village. Therefore a hospitality & tourism professional, especially one at the management level should acquire good knowledge of European culture and its impacts on Asia to facilitate the understanding of value system, principles and cultural behaviour to improve the intercultural managerial abilities.

Tourism Sustainability in South-East Asia - The study of Tourism sustainability in South-East Asia is vital for a hospitality & tourism professional, especially one at the management level should acquire good knowledge of global, regional and local impacts on South-East Asia to facilitate the understanding of supply/demand system, economical and political models to improve intercultural and financial managerial abilities.
At the end of this course, students will be able to :
- Understand the key principles Sustainable tourism and tourism risk management
- Analyze the consequences in local and regional industry operators
- Generalize the consequence on local population and tourism infrastructures
- Evaluate the social and economical Impact on both - Europe and Asia
- Demonstrate analytical and synthetically skills in relations to social, cultural and managerial abilities at work.

Food Sociology - This subject provides an insight into food sociology, it examines how globalization had transformed the food industry into an industrialized sector. It also identifies how eating habits had evolved in developed countries, leading to questions of food security and obesity. The subject also reviews the major schools of thought in food sociology, and the tools to study models of eating habits.
At the end of this course, students will be able to :
- Review the evolution of eating habits in modern society
- Discuss the sociological interests in food studies

Referential statistics - The subject consists of basic business calculation to get the students familiar to the subject. It covers the methods that describe the data, for instance; tabulation; presentation; exploration of data. It also involves summary measures such as central tendency, spread and shape, regression and correlation. The subject also introduces the students to inferential statistics by covering concepts of probability, sampling methods and hypothesis testing. The subject includes a data analysis section which would be carried out using Ms-Excel to run univariate and bivariate analyses. It introduces students to a variety of analytical techniques drawn from the field of business mathematics. It aims at developing abilities to using accurately statistics and operational research methods in given business contexts and situations.

Research methodology - This course will introduce students to the use of research in hospitality and tourism studies. It exposes students to formulation of hypothesis, design of sampling methods, and formulation of research questions. Students will also learn to organize their research to communicate better to readers. Students will be required to come up with the theme, choice of topic and problematic of research for their dissertation project. In addition to that, this class will also be involved in teaching the students on ways and methods used in conducting research, ie: collection of information, analysis of information and finalising the information into something useful for the hospitality and tourism industry.

Dissertation preparation - This subject introduces research methods to the students which would enable them to carry out academic research on a particular area of interest and defend their findings. This subject is the continuation of Principles and Preparation of Dissertation 1. In addition to the introduction of the concept of research and its purpose in the IUP Bachelor program, students will be required to work on the topic chosen in the previous semester for their dissertation project. Students will utilise the knowledge gained on research methods to collect information, analyze information and finalise the information into something useful for the hospitality and tourism industry. This class will also focus on teaching students how to write and defence a dissertation.

International Law for Hospitality - This course deals with the understanding of the legal principles and rules governing the hospitality sector, tourism industry and the tourism development. Introduction of the legal system and concept of law. The class will cover the understanding and definition of the hospitality and catering legislations. Understanding of principles and process of tourism development regulations which involve town planning and tourist area regulations.
Besides that, students will be guided on the definition and meanings of hospitality and tourism contracts which will involve licensing, franchising and also management contract between two or more individual in carrying out the business in the hospitality and tourism industry

Tourism Economics - This subject details the fundamental concepts, frameworks and ideas necessary to formulate and implement strategies. It aims to prepare students for the responsibilities of strategic management by increasing their knowledge of strategic action and their ability to think strategically. Students are taught on issues as what are the strategic actions that are required as per the context encountered, what are the consequences of the action and how strategic action be made more effectively.
At the end of this course, students will be able to:
- Master strategic analysis tools
- Understand the mechanisms of strategic management used in different cultural and political context.
- Practice theories and concepts learnt using tourism related case studies.

Hospitality and Foodservice Engineering - This subject deals with the organization of hotel and restaurant systems. Students are required to apply different methods and tools in optimize the hotel and restaurant systems and evaluate the financial impact of hotel and restaurant projects.
At the end of this class, students will be able to:
- Understand the concept of organization of hotel and restaurant systems
- Using different methods and tools to optimize hotel and restaurant systems
- Evaluate financial impact of hotel and restaurant projects

Organization of Production System in Hospitality and Foodservice Industry - This subject deals more in the setting up of hotel as a major product available in the hospitality industry. System of production involves many things which contribute to the smooth running and management of a hotel. In the hotel business, students will be taught about management in the true sense of meaning of the conception and organization of each departments - the allocation of rooms and floor areas to guests, circulation and flows and floor calculation, etc.
This knowledge will be put into practice and at the same time identify the revenue and cost center of the hotel.
At the end of this class, students will be able to:
- Identify the major systems of production of a hotel products
- Understand the principles of conception and organisation of hotel products
- Design the basic framework of the system of production of a hotel products

Safety and hygiene (HACCP) - Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety, pharmaceutical safety, etc. that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized.
At the end of this class, students will be able to:
- Understand the concept of organization of hotel and restaurant systems
- Using different methods and tools to optimize hotel and restaurant systems
- Evaluate financial impact of hotel and restaurant projects.

Budgeting and Cost Analysis - This subject will focus on financial statements in the hospitality and tourism industry. Students will be able to gain knowledge on the cost analysis and budgeting and have the opportunity to understand and use of control in budgeting, budgetary management and cost analysis in financial statements

Financial Management - This class will teach students on the important concepts and practices of financial management. An introduction of understanding financial environment and system is stressed to provide the overview of importance of financial management in firm. Important and advance concepts/tools like financial decision-making, investment decision-making, financial analysis, treasury management and international finance are emphasis to provide a detail and comprehensive understanding of the role of financial management to evaluate the company performance. This subject equips the students with the advance concepts and practices of financial management in domestic market and international market.

Revenue Management - This class will teach students on the important concepts and practices of Revenue management. Revenue Management is the application of disciplined tactics that predict consumer behavior at the micro market level and optimize product availability and price to maximize revenue growth. This subject equips the students with the advance concepts and practices of revenue management in domestic market and international market.
Quality Management - This subject aims at providing student a comprehensive understanding of fundamental concepts and principles of quality management; as well as quality management system.
At the end of this course, students will be able to:
- Understand fundamental concepts and principles of quality management.
- Identify practices of quality management.
- Adapt quality approach from a industrial product to a service product.
- Apply quality management system in tourism and hospitality industry.

Strategic Human Resources Development - The objective of this course is to equip students with managerial tools and skills in order to design an effective human resources’ map of the organization, in its work engineering aspect, but also in its strategic arquitecture. Any design work starts by an accute observation of the present situation.The first part focuses on the various steps in conducting an audit of the organization. The final chapter focuses on strategic human resources planning and development.

Intercultural Management - This course aims at creating awareness of the weight of the cultural dimension within an organization. After having defined culture and brought into the work environment, this course describes how to integrate cultural dimension into managing and managerial skills into intercultural work. The selection of processes to make the most of alternative cultural perspectives narrows down on the choice of one model: the Cultural Orientations’ Framework. Finally, it is demonstrated throught this model and selected illustrations how to reach sustainable peak performance.
This course teaches students how to integrate the cultural dimension into a systematic approach of the human resource element in an organization. The final challenge is to transform the potential threat lying in cultural differences into a leverage to make the organization progress towards a global goal.

Public Relations, Communication and Distribution - This class will teach students on the definition and meaning of marketing strategies which will also deal with its communication policies on the hospitality and tourism product and services. Students will identify the stategies use in product planning in an international environment. This includes quality control and managements issues. Then students will look into the pricing policies for various hospitality and tourism products. Students will learn to construct pricing strategies to achieve short and long term objectives of the company. In addition, students will focus on yield management as part of its pricing strtaegy. Besides pricing, students will be exposed to promotional strategies used for an international market. Students will mainly look into the area of advertising and sales promotion techniques. Communication is another chapter that students will focus on. They will look into the communication efforts to build brand image in an international market. Case studies will also be done to futher enhance students understanding on marketing strategies, public relations and communication.
At the end of class, students will be able to:
- Identify marketing strategies based on company’s goals and policies.
- Identify marketing mix in the marketing of hospitality and tourism product in an international market.

Hospitality and Tourism Marketing: Policies and Strategies - This class will teach students on the definition and meaning of marketing policy which will also deals with the policies on the hospitality and tourism product and services. Students will identify the stategies use in product planning in an international environment. This includes quality control and managements issues. Then students will look into the pricing policies for various hospitality and tourism products. Students will learn to construct pricing strategies to achieve short and long term objectives of the company. In addition, students will focus on yield management as part of its pricing strtaegy. Besides pricing, students will be exposed to promotional strategies used for an international market. Students will mainly look into the area of advertising and sales promotion techniques. Communication is another chapter that students will focus on. They will look into the communication efforts to build brand image in an international market. Case studies will also be done to futher enhance students understanding on the marketing policies and strategies.
At the end of class, students will be able to dentify marketing strategies based on company’s goals and policies and identify marketing mix in the marketing of hospitality and tourism product in an international market.

Menu Engineering and Design - This course introduces the student to the large job-scope of a Production Manager of a Chef de Cuisine, e.g.: Production Management, Risk analysis, Human Resource Management, Equipment selection and maintenance, Value analysis, Product knowledge, Purchasing and Suppliers Management, Menu Design, and Quality concept.
Theory wise, the student will learn to optimize the chemical properties of food in his/her methods of cooking for specific purpose (low fat, sugar free…) and to organize production for a specific period, to identify and quantify production cost.

Wine studies - This course will introduce the students, at a very basic level, to the main styles of wine available, wine service and the matching of food and wine. This will enable students to meet workplace or Realistic Working Environment (RWE) wine service standards and deal with basic customer enquiries. The course aims to provide students with wine product and service information relevant to their place of employment or study.
For those wishing to prepare for employment the qualification will provide a basic level of general knowledge and understanding of wine and food and wine matching. It will also provide knowledge and understanding of good practice in the service of wine, which can be applied in a variety of establishments.
This foundation course is suitable wherever a basic, focused level of customer information is required to underpin the job skills and competences, for example in junior positions in the sale and service of wine in restaurants and bars and for call centre staff in wine retail or wholesale.

Pack Office Applications - The subject teaches the students on the basic computing principles as well as the hardware and software elements. The students are also introduced to wordprocessing, spreadsheet, presentation, desktop publishing and database which will assist them in their day to day administration and operations in the hospitality and tourism industry. In addition, students will also be exposed to the Internet technology and services.
At the end of this class, students will be able to :
- Develop interest in computers and use computers in everyday life.
- Have fundamental level of competence in manipulating standard computer applications in their daily working life.
- Use the Internet technology more efficiently in searching and managing information.

FIDELIO/OPERA Software - This subject deals with the general concept of a hotel’s room division (organization and control of the operational department) ie: housekeeping, front office. This subject also introduces method on how to measure and forecast the performance of the room sales, and how to establish performance standards.
At the end of this course, the students will be able to :
1. Plan and organize staffing in rooms division.
2. Understand the Front Office Accounting system and night audit process
3. Differentiate manual and computerised tabular ledger
4. Analyse room performance by using performance ratios
5. Understand the relationship between hotel and travel agent/tour operator
6. Understand the concept of how to establishing room rates.
7. Forecast room availability

MICROS Software - This subject deals with the general concept of a hotel’s FB Department (organization and control of the operational department) ie: POS and restaurant outlets.
This subject also introduces method on how to measure and forecast the performance of restaurant sales, and how to establish the performance standard. This subject is also enables the student to manage inventories and controlling cost in FB department.