East West International College

Certificate in Hotel Operation

Course Synopsis

HTL 107 – English Language 1

The lessons conducted are aimed at giving a better understanding of the structures of the languages. It is also serve, as a familiarization to the students as English is the medium of interaction in all subjects taught in college. Written and oral works are implemented throughout the course as a means of checking the students’ progress and command of the language.

HTL105 – Introduction to Hospitality Industry

This subject provides students with a general introduction to the hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of tourism and hospitality industry.

Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique.

HTL 205 – Information Technology

The subject teaches the students on the basic computing principles as well as the hardware and software elements. The students are also introduced to word processing, spreadsheet, presentation, desktop publishing and database which will assist them in their day to day administration and operations in the hospitality and tourism industry.

FBC 101 – Food and Beverage Operations 1

This class introduces students to the professional environment of restaurant service practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure.

CUC 102 – Kitchen Operations 1

This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen. They will be taught on how to practice hygiene, cleanliness and sanitation in the kitchen before undergoing the basic skill of cooking and cutting meat, fish and vegetables and preparing meals later.

This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production.

RDC 103 – Rooms Division Operations 1

This lesson is designed for students to understand the role and organisation in the Rooms Division Department. In the Front Office Department, it is designed to provide students with the knowledge of the 4 phases of the Guest Cycle (pre arrival, arrival, occupancy and departure). It involves the different types of guest transactions and services. In the Housekeeping Department, it is designed to provide students with the knowledge of the rooms, public area, linen, uniform and laundry headed by the Executive Housekeeper.

HTL 207 – English Language 2

(Pre-Requisite: HTL 107 – English Language 1)

Students will be equipped with appropriate language reference through the four language component skills primarily reading, listening, speaking and writing.

HTL 106 – Personnel Management

his subject covers the roles and responsibilites of the human resources specialists, ie: adminstration formalities, wages and benefits, personnel files and forms.

FBC 201 – Food and Beverage Operations 2

(Pre-Requisite: FBC 101 – Food and Beverage Operations 1)

This class intruduces students to the professional environment of restaurant service practical. Student are exposed to the actual practical working condition in restaurant, with basic technical siklls such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure.

RDC 203 – Rooms Division Operations 2

(Pre-Requisite: RDC 103 – Rooms Division Operations 1)

Front Office practical classes is designed to provide students with the knowledge of the Guest Cycle (pre-arrival, arrival, occupancy and departure) involving the different types of guest transactions and services. The Standard Operating Procedures of the Guest Cycle is performed manually and also through the Property Management System.

For Housekeeping Practical, students are required to understand the role of a Room Attendant, in performing their normal daily routines such as servicing vacant and occupied bedroom and bathroom.

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