Program Duration : 1 Year

Course method : 1 day class + 6 days paid internship

Course Structure : 4 course levels within 1 year

Elementary Level - Hotel Management

Program Aims

1. The aim of this unit is to equip learner with the skills for effective and quality customer service in hospitality settings, develop the capabilities to lead and manage teams by fostering commitment and managing performance, and enable the analysis of social media and online platform performance data to evaluate customer engagement and inform recommendations for improvement.

2. The aim of this unit is to equip learners with the knowledge and skills to effectively lead and manage teams, including delegating tasks, developing individuals, monitoring performance, providing support, motivating others, and recognizing achievements within a workplace environment.

Beginner Level - Hotel Management

Program Aims

1. This unit aims to equip learners with a comprehensive understanding of customer service principles, develop their skills in positive and professional customer interaction, enable them to effectively address customer needs and issues, and foster their competence in gathering, utilizing, and reporting customer feedback within the tourism, travel, and hospitality industries to achieve service excellence.

2. The aim of this unit is to equip learners with the skills to accurately handle financial exchanges and balance records, efficiently manage the intake, storage, and upkeep of goods according to quality and safety guidelines, and effectively oversee inventory by tracking amounts, handling orders, keeping documentation, and reducing waste.

Intermediate Level - Hotel Management

Program Aims 

 1. This unit aim to equip learners with a comprehensive understanding of the interconnected operations within the room division of a hotel, encompassing efficient guest service management in reception and other guest-facing areas, effective supervisory skills to lead and coordinate room division teams, and the practical application of standardized housekeeping procedures and checklists to maintain optimal cleanliness, safety, and guest satisfaction throughout the property. 

 2. The aim of this unit is to equip learners with a foundational understanding of efficient and safe restaurant and kitchen operations, encompassing key areas such as food preparation techniques, stock and sauce fundamentals, basic cooking methods for various food groups, and essential knife skills, ultimately enabling them to contribute effectively to a smooth-running culinary environment.

Advanced Level - Hotel Management

Program Aims 

1. This unit aims to equip learners with advanced strategic management skills for hotel operations, focusing on revenue optimisation, leadership in complex hospitality environments, and the integration of technology to enhance guest experiences and operational efficiency. 

2. The aim of this unit is to develop expertise in financial analysis, strategic marketing, and innovative service design, enabling learners to drive profitability, manage large-scale hospitality projects, and implement sustainable practices in alignment with global industry standards.

Can receive "OTHM International Diploma in Hospitality Management"  certificate awarded by UK by paying RM 900 after successfull completion of the course. 

FREE

• Airport pick - up
• Malaysia city tour
• Medical assistance
• Internship arrangement
• Accommodation (During internship)
• Duty meals (During internship)

Payment Structure

1. Registration fee : 50,000 LKR
2. EMGS fee : 3,000 RM (Visa Fees)
3. Tuition fee installment 1 -  deposit : 3,000 RM (Within 5 working days)
4. Consulting fee After e-VAL : 2,500 RM
5. Tuition fee installment 2 : 9650 RM + (e-VISA fee)
6. Balance Tuition fee : 3,000 RM (within 2-5 months)