13 - 17 Jan 2025
Kuala Lumpur (Malaysia)
Hotel : Royale Chulan Kuala Lumpur
Cost : 5250 € Euro
The International Hospitality Management program is comprised of a number of core management and hospitality-specific modules as you will see in the curriculum of each year below.
One of the big advantages of studying hospitality management is the transferable skills gained through such an education. Simply put, transferable skills are those that can be applied to, and are in demand by, businesses not necessarily under the umbrella of hospitality and tourism services.
In general, they are technical skills such as communications technology, people skills, sales and marketing skills, human resources, finance, accountancy skills, strategic business, and entrepreneurship. Some of Alpine’s graduates can be found working successfully in non-hospitality/tourism occupations belonging to the service management industries also known as the experience economy, including telecommunications, training and education, banking, consultancy, human resource consultancy, sales and marketing, finance, and television and broadcasting to name a few.
Introduction to Hospitality Management
Hospitality Management
Food and Beverage Services
Hotel Operations
Health and Safety in Food Service
Perfect for Hotel Management Students
Driven Individuals in the Early Stages of their Hospitality Career
Hospitality Professionals just starting an internship or first job
Day 1
Characteristics of the Hospitality Industry
The accommodation sector
The accommodation sector product
Guest types and related services
Introduction to hotel management
Day 2
Hotel operations
Organization and function of hotel departments
Hotel front office operations
Hotel housekeeping department
Introduction to food & beverage sector
Restaurant organization and duties of key positions
Day 3
Food & beverage services
Classification of feed & beverage services
Food & beverage service principles
Restaurant Operations Planning
Menu planning & design
Knowledge of food & beverage services in restaurants
Day 4
Kitchen design & layout
Kitchen layout for food & beverage services
Personal Hygiene
Safe food handing in Food Service Operations
Food safety
Food handling process
Day 5
Preventing & treating accidents in food services operations
Foodservice accidents
Fire safety & first aid