Bachelor of Science in Hotel and Restaurant Management
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This program equips students with the necessary skills to qualify him to the competitive world of hotel & restaurant management, tourism industry and the entire demanding hospitality world. Students are trained and exposed to the actual nature required of the course through the intensive 600hrs practicum programs on the areas of Hospitality, Housekeeping, Food and Beverage, Banquet and Catering and Hotel Front Desk and Office procedures. These practicum programs are carried out both locally and internationally through the strong linkages built by the University to the world or renowned hotels and restaurants.

Program Objectives:

  • To develop and practice personal and social competencies to be an effective individual in the society.
  • To prepare, train and equipped students with knowledge and skills the basic nutrition, basic foods and food processing baking, culinary arts and food service operations and practice of food safety and hygiene measure to consumers health
  • To equip students with knowledge and skills in the selection, purchase and care of clothes and applied principles of design when constructing garments.
  • To inculcate the culture of entrepreneurship by equipping students with knowledge and skills geared towards the developments of entrepreneurial ventures.

Program Outcomes:

  • human resource management
  • food and beverage supervisor in hotels
  • cruise luxury liners crew/manager
  • hotel front desk personnel/manager
  • executive house keeper
  • kitchen manager
  • food service/catering consultant
  • restaurant and hotel entrepreneurship/manager/operator
  • university college instructor
  • Academic institutions