This course introduces students to the basic principles of food, including its composition, types, functions, and nutritional value. Students will explore various food groups, food preparation techniques, safe food handling practices, and the importance of food hygiene and sanitation. Emphasis is placed on developing a foundational understanding of food science and its relevance to the hospitality and culinary industries
- Teacher: Faizzah Zainudin
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The hospitality industry is one of the largest and fastest-growing sectors in the world, encompassing a wide range of services related to travel, lodging, food and beverage, recreation, and customer service. This course, Introduction to the Hospitality Industry, offers students a comprehensive overview of the industry's various segments, including hotels, restaurants, resorts, cruise lines, theme parks, and event management.
Students will explore the structure and functions of hospitality organizations, understand the roles of key departments, and learn about the skills and qualities needed to succeed in this service-oriented field. The course also highlights current trends, technological advancements, and the importance of delivering exceptional guest experiences.
What Can Students Expect?
By attending this course, students can expect to:
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Gain a clear understanding of the scope and diversity of the hospitality industry.
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Learn the basic concepts, terminology, and operational practices used in hospitality businesses.
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Discover various career paths available within the industry.
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Develop soft skills such as communication, teamwork, and professionalism.
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Explore real-life case studies and examples from local and international hospitality brands.
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Prepare themselves for future studies in specialized hospitality subjects and for entry-level roles in the industry.
This course lays a strong foundation for students who are passionate about people, service, and creating memorable experiences.
- Teacher: Faizzah Zainudin