HOSPITALITY DEPARTMENT

TOURISM UNIT

INTRODUCTION TO HOSPITALITY
UHC1113

CONTRIBUTOR:

NUR ASYIKIN BINTI SALEH

KOLEJ VOKASIONAL MIRI, SARAWAK

XXXXXX
KOLEJ VOKASIONAL BESUT, TERENGGANU

XXXXX
KOLEJ VOKASIONAL PORT DICKSON, NEGERI SEMBILAN

XXXXXX
KOLEJ VOKASIONAL SANDAKAN, SABAH

XXXXX
KOLEJ VOKASIONAL BEAUFORT, SABAH

XXXXXX
KOLEJ VOKASIONAL LANGKAWI, KEDAH
PREFACE
Name of course : INTRODUCTION TO HOSPITALITY
Course code : UCH1113
Credit hour : 3
Pre-requisite : None

SYNOPSIS

This course aims to give students an understanding of the breadth and intricacy of the hospitality sector
by examining the interconnections among travel services, accommodation & lodging, Food & Beverage
Services, Meeting, Incentive, Convention & Exhibition (MICE) and entertainment & recreation. It
presents essential definitions in hospitality management and the potential paths to a prosperous career
in hospitality. The course covers the study of the structure, roles, operations, and administration of the
hospitality industry.

LEARNING OUTCOME
Upon completion of the course, students will be able to:

1. Interpret the importance of the hospitality sector in the tourism industry. (C3, PLO3)
2. Discuss the issues and opportunity in the related hospitality sector for future sustainability of the
tourism industry. (A2, PLO4)
3. Demonstrate teamwork skills in group work related to issues and practices in the hospitality and
tourism industry. (A3, PLO5)

MODE OF DELIVERY AND ASSESSMENT METHOD

Mode of delivery:
 Slides
 Lecture
 Tutorial
 Practical
 Independent Study

Assessment method:
Test, Assignment, Presentation and Final Examination.

Course Evaluation:
 Continuous Assessment 60%
Test 20%
Individual assignment 20%
Presentation 20%

Final Examination 40%

Theory 40%
Total 100%

MAIN REFERENCES AND ADDITIONAL INFORMATION

Main references:

1. Walker, J. R. (2021). Introduction to hospitality. Pearson.

2. Reynolds, D. R., Rahman, I., & Barrows, C. W. (2021). Introduction to Hospitality Management.
John Wiley & Sons.
3. Singh, P. K. (2020). Introduction to Hospitality Management. Bio-Green Books.

CHAPTER
OVERVIEW OF THE
HOSPITALITY INDUS
SUBTOPICS:

1.1 Definition of hospitality industry

1.2 The Scope of the Hospitality Industry

1.3 Corporate Philosophy

1.4 Career Opportunities in the Hospitality Industry

1.1 DEFINITION OF HOSPITALITY INDUSTRY

1.2 THE SCOPE OF THE HOSPITALITY INDUSTRY

1.3 CORPORATE PHILOSOPHY

1.4 CAREER OPPORTUNITIES IN THE HOSPITALITY INDUSTRY

CHAPTER
TRAVEL AND TOURI
INDUSTRY
SUBTOPICS:

2.1 Relationship of Hospitality to Travel and Tourism

2.2 Roles and Functions

2.3 Components of the Travel Industry

2.4 Marketing and Promoting Hospitality and Tourism

2.5 The Effects of Hospitality, Travel and Tourism Industry

2.6 Trends in Tourism and Travel

2.1 RELATIONSHIP OF HOSPITALITY TO TRAVEL AND TOURISM

2.2 ROLES AND FUNCTIONS

2.3 COMPONENTS OF THE TRAVEL INDUSTRY

2.4 MARKETING AND PROMOTING HOSPITALITY AND TOURISM

2.5 THE EFFECTS OF HOSPITALITY, TRAVEL AND TOURISM INDUSTRY

2.6 TRENDS IN TOURISM AND TRAVEL

 CHAPTER
THE ACCOMMODAT
AND LODGING
SUBTOPICS:

3.1 Types of Accommodation and Lodging

3.2 Classification of Accommodation and Lodging

3.3 Basic Management Structure

3.4 Key Departments and Functions

3.1 TYPES OF ACCOMMODATION AND LODGING

3.2 CLASSIFICATION OF ACCOMMODATION AND LODGING

3.2.1 By size or number of rooms

3.2.2 Target markets
3.2.1 Levels of services
 3.2.1 Ownership and affiliations

3.3 BASIC MANAGEMENT STRUCTURE

3.4 KEY DEPARTMENTS AND FUNCTIONS

 CHAPTER
FOOD & BEVERAGE
SERVICES
SUBTOPICS:

4.1 Concept of Food and Beverage Services

4.2 Food Service Classification

4.1 CONCEPT OF FOOD AND BEVERAGE SERVICES

4.1.1 Consumer packaged goods (CPG)

4.1.2 Food service
a. Fine dining
b. Family dining
c. Institutional dining
d. Quick service dining
e. Fast food
4.2 FOOD SERVICE CLASSIFICATION
4.2.1 Commercial
4.2.2 Non-commercial
 CHAPTER
THE KITCHEN
OPERATIONS AND
SYSTEMS
SUBTOPICS:

5.1 Kitchen Brigade

5.2 Menu Planning and Development

5.3 Product Cycle

5.4 Kitchen Safety and Issues

5.1 KITCHEN BRIGADE

5.2 MENU PLANNING AND DEVELOPMENT

5.3 PRODUCT CYCLE

5.4 KITCHEN SAFETY AND ISSUES

 CHAPTER
TRAVEL AND TOURI
INDUSTRY
SUBTOPICS:

6.1 Entertainment and Recreation Overview

6.2 Entertainment and Recreation Activities

6.3 Importance of Entertainment and Recreation in

Hospitality Industry

6.1 ENTERTAINMENT AND RECREATION OVERVIEW

6.2 ENTERTAINMENT AND RECREATION ACTIVITIES

6.3 IMPORTANCE OF ENTERTAINMENT AND RECREATION IN

HOSPITALITY INDUSTRY
 CHAPTER
RECREATION AND C
SUBTOPICS:

7.1 Recreation Management

7.2 Clubs

7.3 Service at Clubs

7.1 RECREATION MANAGEMENT

7.2 CLUBS

7.3 SERVICE AT CLUBS

 CHAPTER
MEETING, INCENTIV
CONVENTION &
EXHIBITION (MICE)
SUBTOPICS:

8.1 Definition of Meeting, Incentive, Convention

& Exhibition (MICE)

8.2 MICE Components

8.3 Roles & importance of MICE

8.1 Definition of Meeting, Incentive, Convention & Exhibition (MICE)

8.2 MICE Components

8.3 Roles & importance of MICE