Practically applies the theoretical knowledge and theories acquired at the university by integrating them into the operational processes of real-world hospitality, tourism, and restaurant businesses.
Proficiently utilizes the automation systems, information technologies, and hardware used in establishments such as restaurants and hotels as an integral part of the professional workflow.
Adopts personal grooming, hygiene, and occupational health and safety protocols in real-world work environments, and conducts all activities within the framework of national and international professional ethics and legal regulations.
Takes responsibility as a professional, constructive, and proactive team player by effectively managing crisis and stress in dynamic environments with multicultural guest and employee profiles.
Develops innovative projects and proposed solutions aimed at enhancing the establishment's operational efficiency, sustainability (UN SDG) practices, and guest satisfaction.
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
Course Description
Course Contents
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Practice
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
40
Total(%)
40
Contribution of In-term Studies to Overall Grade(%)
40
Contribution of Final Examination to Overall Grade(%)
