A

ADVANCE HOTEL COOKERY
ADVANCED CULINARY SKILLS
ADVANCED FOODS
AIR FARES AND TICKETING
AIRFARES AND RESERVATION SYSTEM
APPLIED FOOD SCIENCE
ASIAN CUISINES

B

BAKERY AND PASTRY BUSINESS OPERATION
BARISTA SKILLS
BASIC COMMERCIAL COOKERY
BASIC CULINARY SKILLS
BASIC EASTERN COOKERY
BASIC WESTERN AND PASTRY

C

CAFE SERVICE OPERATIONS
CAKE DECORATING
CATERING SYSTEM AND MANAGEMENT
CHOCOLATE AND CONFECTION
CLUB MANAGEMENT
COMMERCIAL AND INSTITUTIONAL FOOD AND BEVERAGE SERVICE
COMMERCIAL COOKERY
COMMERCIAL FOOD PRODUCTION AND SERVICE
COMMERCIAL FOOD SERVICE OPERATION
COMMUNITY NUTRITION
COMPUTER RESERVATION SYSTEM
COMPUTERIZED FARES AND TICKETING
CONTEMPORARY TREND AND ISSUES IN HOSPITALITY AND TOURISM INDUSTRY
CONVENTION AND EXPOSITION MANAGEMENT
CULINARY CREATIONS
CULINARY ESSENTIAL
CULINARY HISTORY AND GASTRONOMICAL LITERATURE
CULINARY INTERNSHIP
CULINARY TASTE AND EXPERIENCE
CUSTOMER SERVICE
CUSTOMER SERVICE AND INTERACTIVE SYSTEM FOR FOODSERVICE ORGANIZATION

D

DESTINATION, PLANNING AND DEVELOPMENT
DIGITAL TECHNOLOGY IN TOURISM

E

EASTERN CUISINE
ENTREPRENEURIAL BUSINESS OPERATION
E-TOURISM
EVENT MANAGEMENT
EVENT MANAGEMENT FOR FOOD SERVICE PRACTITIONERS
EVENT MARKETING AND SPONSORSHIP
EVENT PLANNING AND ANALYSIS
EXPERIENTIAL LEARNING
EXPERIMENTAL PERSPECTIVE OF FOOD

F

FINANCIAL MANAGEMENT AND ANALYSIS FOR HOSPITALITY AND TOURISM
FOOD AND BEVERAGE MANAGEMENT
FOOD AND BEVERAGE COST CONTROL
FOOD AND BEVERAGE MANAGEMENT
FOOD AND BEVERAGE OPERATION
FOOD AND BEVERAGE SERVICE
FOOD AND SOCIETY
FOOD CONCEPTS AND APPLICATIONS
FOOD CONSUMER BEHAVIOUR
FOOD ETHNOGRAPHY
FOOD HYGIENE
FOOD HYGIENE AND SANITATION
FOOD INNOVATION
FOOD MARKETING MANAGEMENT
FOOD PRODUCT DEVELOPMENT
FOOD PRODUCTION
FOOD PURCHASING AND COST CONTROL
FOOD QUALITY ASSURANCE AND CONTROL
FOOD RETAILING MANAGEMENT AND TECHNOLOGY
FOOD SAFETY AND QUALITY MANAGEMENT
FOOD SAFETY MANAGEMENT
FOOD SCIENCE
FOOD SERVICE CATERING OPERATION
FOOD STUDIES
FOOD STYLING
FOOD WRITING
FOODSERVICE FACILITIES DESIGN AND LAYOUT
FOODSERVICE INFORMATION TECHNOLOGY AND E-COMMERCE
FOODSERVICE MANAGEMENT CONSULTING
FOODSERVICE RETAIL MARKETING AND TECHNOLOGY
FOODSERVICE SYSTEM MANAGEMENT
FOODSERVICE SYSTEMS
FOODSERVICE TRAINING AND DEVELOPMENT
FOODSERVICE YIELD MANAGEMENT
FRONT OFFICE MANAGEMENT
FRONT OFFICE OPERATIONS
FUNDAMENTAL OF BAKING SCIENCE
FUNDAMENTALS OF BAKING
FUNDAMENTALS OF HOSPITALITY AND TOURISM INDUSTRY
FUNDAMENTALS OF TOURISM

G

GASTRONOMIC ENTREPRENEURIAL BUSINESS OPERATION
GASTRONOMY COMMUNICATION
GEOGRAPHY AND CULTURE IN TOURISM
GLOBAL STRATEGIC MANAGEMENT FOR HOSPITALITY AND TOURSIM
GLOBALIZATION, SOCIAL THEORY AND GASTRONOMY
GRADUATE RESEARCH

H

HALAL AND QUALITY STANDARD FOR FOODSERVICE ORGANIZATION
HEALTH AND WELLNESS TOURISM
HERITAGE TOURISM
HOSPITALITY AND TOURISM GLOBAL ISSUES
HOSPITALITY FINANCIAL MANAGEMENT
HOSPITALITY FINANCIAL PERFORMANCE AND ANALYSIS
HOSPITALITY FRANCHISING
HOSPITALITY HUMAN RESOURCE MANAGEMENT
HOSPITALITY INFORMATION TECHNOLOGY AND E-COMMERCE
HOSPITALITY MANAGERIAL ACCOUNTING
HOSPITALITY MARKET ANALYSIS
HOSPITALITY PROCUREMENT
HOSPITALITY RESEARCH METHODS
HOSPITALITY SERVICE MANAGEMENT
HOSPITALITY SERVICE MARKETING
HOSPITALITY STRATEGIC MANAGEMENT
HOSPITALITY TRAINING AND DEVELOPMENT
HOTEL DESIGN AND LAYOUT
HOTEL DESIGN LAYOUT AND LANDSCAPING
HOTEL PREMIER SERVICE
HOTEL SYSTEMS AND MANAGEMENT
HOUSEKEEPING MANAGEMENT
HOUSEKEEPING OPERATIONS
HUMAN NUTRITION
HUMAN RESOURCE MANAGEMENT FOR FOODSERVICE ORGANIZATIONS

I

INSTITUTIONAL AND THERAPEUTIC MEALS PRODUCTION
INTERNATIONAL CUISINE
INTRODUCTION TO BREAD MAKING
INTRODUCTION TO HOSPITALITY AND TOURISM INDUSTRY
INTRODUCTION TO NUTRITION
ISLAMIC TOURISM

K

KITCHEN AND RESTAURANT, PLANNING AND DESIGN

L

LEARNING AND TEACHING CULINARY ARTS
LEARNING AND TEACHING IN GASTRONOMY

M

MALAY HERITAGE CUISINE
MALAYSIAN CUISINE
MALAYSIAN ETHNIC CUISINE
MALAYSIAN PASTRIES AND DESSERTS
MANAGEMENT FOR FOODSERVICE ORGANIZATIONS
MANAGING INNOVATION IN FOODSERVICE ORGANIZATIONS
MEETING, INCENTIVE, CONVENTION AND EVENT
MENU DESIGN AND ENGINEERING
MENU PLANNING AND DEVELOPMENT

N

NUTRITION FOR FOODSERVICE PRACTITIONERS
NUTRITION FOR FOODSERVICE PROFESSIONALS

O

ORGANIZATIONAL BEHAVIOR FOR HOSPITALITY INDUSTRY
ORGANIZATIONAL BEHAVIOR FOR THE HOSPITALITY AND FOOD SERVICE INDUSTRY

P

PARK AND RECREATION MANAGEMENT
PARK, RECREATION AND LEISURE SERVICES
PASTRY AND CAKE MAKING
PASTRY AND CONFECTIONERY TECHNIQUES
PRICING AND REVENUE MANAGEMENT FOR HOSPITALITY INDUSTRY
PRINCIPLES OF BAKING TECHNOLOGY
PRINCIPLES OF FOOD SCIENCE
PRINCIPLES OF TOURISM
PROFESSIONAL DEVELOPMENT
PROFESSIONAL ETIQUETTE AND CUSTOMER SERVICE
PROFESSIONAL ETIQUETTE FOR HOTELIERS

Q

QUANTITATIVE METHODS FOR HOSPITALITY RESEARCH

R

RESEARCH METHODS AND ANALYSIS FOR HOSPITALITY AND TOURISM
RESTAURANT BUSINESS OPERATION
RESTAURANT PLANNING, LAYOUT AND DESIGN
ROOM DIVISION ANALYSIS
ROOM DIVISION OPERATIONS

S

SERVICE AND OPERATION MANAGEMENT IN HOSPITALITY INDUSTRY
SPECIAL TOPICS IN SOCIAL THOUGHTS
STRATEGIC MARKETING FOR HOSPITALITY AND TOURISM
SUSTAINABLE TOURISM
SUSTAINABLE TOURISM MANAGEMENT

T

TOUR PLANNING AND GUIDING
TOURISM DESTINATION ANALYSIS
TOURISM DISTRIBUTION CHANNEL
TOURISM INFORMATION TECHNOLOGY
TOURISM INNOVATION
TOURISM MARKETING MANAGEMENT
TOURISM PRODUCT AND INNOVATION
TOURISM QUALITY MANAGEMENT
TOURISM TRANSPORTATION
TRAVEL AGENCY AND TOUR OPERATIONS MANAGEMENT
TRAVEL AGENCY MANAGEMENT AND OPERATION
TRAVEL AND TOUR MANAGEMENT
TRAVEL BEHAVIOUR
TRAVEL WRITING AND PHOTOGRAPHY

U

UNDERGRADUATE PROJECT

W

WESTERN CUISINE