Hospitality, Tourism & Events Management

2011

Sunway School of Hospitality, Tourism and Leisure Management
The service industry is one of the world’s largest and fastest creators of employment. This sector relies heavily on human resources for its success. It, therefore, depends inextricably on the quality of education and training of the people who deliver its services. The Hospitality, Tourism and Events Management programmes at Sunway University offer a wide range of management and specialist subjects to equip students with the expertise they need to manage a successful international hospitality, tourism and leisure business. This unique combination of functional, academic content and industry-based approach allows our students to meet the needs of the largely diverse service industry. Sunway University is an elite Tier 5 member in the 2009 MQA Rating System for Malaysian Higher Education Institutions (SETARA’09) that measures quality of teaching and learning at the undergraduate level in universities and university colleges in Malaysia. It is another way of recognising our excellent academics and graduates.

Why Study at Sunway School of Hospitality, Tourism and Leisure Management?
• Learn from Traditions of Excellence
Our partner – Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute. With over 100 years of teaching experience, they are committed to providing a solid foundation in Gastronomy, Hospitality and Management. Our students graduate with credentials that will set them apart from the competition in the demanding world.

• Experiential-based Education
We provide an integrated broad-based “learning by doing” experience with a career-focused curriculum to enable our students to gain real-world experience. Our programmes equip our students with top-notch technical expertise and solid business knowledge. As such, our students are trained to think critically, communicate effectively and manage professionally.

• Excellent Learning Resources
Sunway School of Hospitality, Tourism and Leisure Management has state-of-the-art learning resources and support facilities for students to train in, with four fully equipped culinary labs for cuisine and pastry, training restaurant, mock-up front office and housekeeping suite, Delicatessen and a Travel Bureau. Students are also introduced to E-learning as part of their learning environment to enhance communication and information sharing.

• Industry Links
We require all our students to undergo hands-on experiential learning in hospitality and tourism related industries: Internships. The Internship provides students with the opportunity to put their learning into practice. Students will be able to develop their technical skills in a work environment and to learn skills of a supervisory and managerial level. It also prepares them for future subjects and enhances their employability. Listed below is a brief list of countries where our students have gained valuable hands-on learning experience: • Events management companies in Malaysia, Indonesia and South Korea. • International Chain Hotels in Malaysia, Australia, Brunei, Cambodia, Hong Kong, India, Indonesia, Kuwait, Maldives, Mauritius, Qatar, Singapore, Sri Lanka, South Korea, Sultanate of Oman, Thailand, United States of America and Vietnam. • International chain restaurants and fast food outlets in Malaysia. • Airlines, Ministry of Culture, Arts & Tourism, National Tourism Boards, Tour Operators, Travel Agencies and Theme Parks.

KPT/JPS (KA9327/A9327) 09/13, KPT/JPS (KR7536/A7536) 10/11, KPT/JPS (KR10498/A4749) 06/14, KPT/JPS (KA6948/A6948) 05/11, KPT/JPS (KA6940/A6940) 05/11, JPT/BPP (U)(N/811/4/0013) 02/16

Meet Our Lecturers
EXPERIENCED • DYNAMIC • DEDICATED

Patrick Siau Chi Yin
Lecturer/Head Chef

Daniel Chong Ka Leong

Lecturer/Food and Beverage Coordinator

Karen Lui Koon Ling
Lecturer

Adeline Kok Li-Ming

Lecturer/Event Course Leader

“ It is the supreme art of the teacher to awaken joy in creative expression and knowledge.”
Albert Einstein

Chong Wei Tzeh
Lecturer

Suhaini Ibrahim

Senior Lecturer/ Tourism Course Leader

A Tradition of Success
We have a proud tradition of being the stepping stone to success. Many of our graduates have successfully moved on to further their studies at renowned universities or pursue rewarding careers of their choice.

Interaction between lecturers and students are excellent. Through practical classes, I have improved my communication skills by dealing with different individuals from different cultures. Aw KAm ThIm 1st year student of BSc (Hons) International Hospitality Management

When I was young, I had a dream to learn how to cook and one day work amongst some of the finest chefs in the world. In this programme, that dream has blossomed into a passion where my teachers have been my guides in helping to mould me into what I will become. REbEKA SImonIAn KoRdoLyA Ist year student of Diploma in Hotel Management

My lecturers are extremely dedicated and the programme groomed me to be a professional in planning, managing and developing the tourism industry. yAP wEI-nI Final year student of BSc (Hons) International Tourism Management Recipient of Sunway High Achievers Award

The practical assignments in the programme allowed us to experience the stress and workload while equipping us with better presentation and organising skills vital in this industry. LEE Jun hAw Semester 5 student of Diploma in Events Management Sunway representative of one-year Cultural Exchange Programme at Silla University, South Korea

The skills I learnt such as the computerised room booking system and the hands-on experience I gained through practical classes and my internship, serve as great help in my pursuit of a career in the hospitality field. GLARIES yEE LEE SwAn First Class Honours Graduate of Sunway School of Hospitality, Tourism and Leisure Management BSc (Hons) International Hospitality Management Recipient of Sin Chew Daily Full Scholarship Award

The person who inspires me the most is my F&B coodinator who showed me the full picture of what the real industry looks like. PhuAh nG KIT 2nd year student of BSc (Hons) International Hospitality Management Diploma in Hotel Management Recipient of Sunway Scholastic Awards; Silver and Bronze medallist of FHM Culinary competition

Worldwide Connections: University Partners
Success is a culmination of teamwork and strong partnerships. we have long been in alliance with some of the most accomplished institutions of higher learning to ensure that our students get the best in education.

Le Cordon Bleu
Le Cordon bleu awards are a badge of honour that represents both quality and a rich history of tradition in the culinary world. This famed global culinary organisation has achieved such revered stature due to its proud tradition of success through an enduring 110-year history. having evolved from a Parisian cooking school into an international network of culinary arts and hospitality learning institutes, its broad reach makes it the world leader in culinary and hospitality education. The fostering of the partnership between the historicallyrecognised excellence of Le Cordon bleu and the scholarly rigour of Sunway university signals the strong raft of fresh culinary educational opportunities for students in Asia. with Sunway, Le Cordon bleu is validating three diploma programmes: diploma in hotel management, diploma in Culinary Arts, and diploma in Events management. These are typically 2.5 year programmes and they provide strong technical skills and sound management principles. Learning materials for its validated programmes have been revised and adapted to ensure their relevance to current and anticipated industry needs.

Lancaster University
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International Hospitality Management

Sunway University is in partnership with Lancaster University, UK, a world-class institution of higher learning which has consistently maintained its high rankings over the years in numerous reputable league tables. Established by Royal Charter in 1964, Lancaster University enjoys a world-class reputation as a centre for excellence in teaching, scholarship and research. The institution is currently ranked as a top 10 UK university in the Times Good University Guide 2011, 8th in the Independent’s Complete University Guide 2011, 6th in the Guardian University Guide 2011 and Top 200 in the Times Higher Education World University Rankings 2010 – 2011. Lancaster University is also a member of the prestigious N8 Group which consists of eight of the most research intensive universities in northern England. The institution continues to sustain its reputation for teaching and research excellence both nationally and internationally by bringing universities, businesses and communities together. An example of this is the InfoLab21 at Lancaster University, which is an award-winning international centre of excellence for research in information and communication technologies and has a successful history of working with Microsoft, BT Labs, Orange, Cisco, Nokia and Ford. Additionally, the Lancaster University Management School (LUMS) is a triple-accredited, world-ranked management school, consistently among the UK’s top five. The degree programme developed and conducted at Sunway University validated by Lancaster University, UK. Our students who successfully complete these undergraduate programmes will be awarded two certificates, making them graduates of both Sunway University and Lancaster University.
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photographed by Jill Jennings

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Achievements

Patrick Siau, 2nd from left, lecturer cum Head Chef at the School of Hospitality, Tourism and Leisure Management, the “dragon Specialist” and 2nd runner-up in the Asian Pastry Cup 2010. He is first Chef from an institution of higher education to represent Malaysia in the prestigious biennial World Pastry Cup in Lyon, France in 2011.

Our proud student medallists of the prestigious Food & Hotel Asia Culinary Challenge (FHA CC) 2010 in Singapore: Lee han ying, Bronze medal, Dress the Cake category Queeny Cheong & Vanessa boey, Bronze medal, Two to Tango category

Chef Patrick with his winning piece, “Sugar sculpture of a dragon”.

Education Pathway
Employment Opportunities
Sunway International Degree Pathway
• Le Cordon Bleu, Australia • Leeds Metropolitan University, UK • Cesar Ritz Institute and many more *Please check with our team of counsellors for more information

Bachelor of Business, Victoria University

bSc (hons) International hospitality management
(3 years)

Advanced entry into year 2. Subject to meeting entry requirements

diploma in hotel management diploma in Culinary Arts diploma in Tourism management diploma in Events management
(2 years and 20 weeks of Internship)
SPM/O-Level/Equivalent

Sunway Foundation in Arts
A-Level/ Australian Matriculation/ Canadian Matriculation/ Monash University Foundation Year/STPM/ UEC or equivalent (1 year)

Entry Requirements
Applicants are evaluated for admission based on the following entry requirements:

Academic Requirements
diploma Programmes SPM/O-Level/UEC or equivalent degree Programme STPM A-Levels Australian Matriculation Canadian Matriculation MUFY Sunway Foundation in Arts UEC Average C+ or CGPA 2.33 (Minimum 2 principals) CD/DDE (Minimum 10 points) ATAR 60 60% 220 60% Maximum 24 points on 5 subjects, (excluding Chinese & non-academic subjects) Pass with minimum three (3) credits

Teaching & Assessments
Assessment is geared towards the subject matter in a way that encourages clear understanding and skills development. It takes many forms but it is normally determined by a mixture of continuous assessment and an end-of-semester examination. Students are expected to undertake 20 weeks of Internship during their course of studies.

English Language Requirements
TOEFL IELTS MUET SPM English UEC English O-Level English (1119) ESL/English Intensive English Programme (IEP) 550 paper-based, 213 computer-based, 80 internet-based 6.0 Band 4 B3 or B+ B4 Credit Satisfactory level in Pre-University programmes, where the medium of instruction is English Pass Level-4 with 65% minimum

other Qualifications
Sunway Diploma in Hotel Management, Diploma in Tourism Management, Diploma in Events Management and Diploma in Culinary Arts students may enrol into Year 2 of the BSc (Hons) International Hospitality Management, subject to meeting entry requirements. Applicants who possess other qualifications will be considered on a case-by-case basis.

Pyramid Tower hotel Lobby with courtesy from Sunway Resort hotel & SPA

Diploma in Hotel Management
(Validated by Le Cordon Bleu)

This programme trains you to:
• Be a hotelier with expert knowledge of the hospitality business. • Have a good understanding of vital hospitality aspects such as food and beverage, and rooms divisions operations and management. • Positively contribute and enhance the hospitality industry.

you will be a hotel management professional:
• who can apply business principles within the hospitality context. • with the ability to ensure the sustainability of a hotel or restaurant business. • with good communication and interpersonal skills who can supervise a team or work independently.

Academic Calendar
InTAKES January, March, August duRATIon 2 years with 20 weeks of Internship

Programme Structure
Core Subjects
DAC 2014 DEC 3013 DEN 1013 DEN 1023 DIT 1013 Principles of Accounting Introduction to Economics Business English I Business English II Introduction to Information Technology DLW 3013 Hospitality and Tourism Law DMK 2013 Principles of Marketing DMG 2013 Fundamentals in Management DMG 2023 Human Resource Management UCS 1000 Study Skills

Specialisation Subjects
DCA 1064 DCA 1074 DCA 1103 DEV 1014 DHS 1013 DHS 1023 Culinary and Kitchen Operations I Culinary and Kitchen Operations II Baking and Pastry Introduction to Events Management Beverage Studies Understanding Hospitality and Tourism Industry DHS 1034 Food and Beverage Service I DHS 1044 Food and Beverage Service II DHS 2024 Rooms Division Operations I DHS 2034 Rooms Division Operations II DMG 2043 Purchasing and Cost Control DRS 3014 Industry Research Work

Elective Subjects
DFL 2013 Foreign Language – Elementary French DFL 2023 Foreign Language – Elementary Japanese All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies (non-Muslims)/Islamic Studies (Muslims) and Bahasa Kebangsaan (exempted if a credit in Bahasa Melayu has been obtained at SPM level).
KPT/JPS(KA7536/A7536)10/11

Diploma in Culinary Arts
(Validated by Le Cordon Bleu)

This programme trains you to:
• • • • Be a professional chef or a gastronomy expert. Have a solid foundation of the food and beverage industry with excellent understanding of the business side of the industry. Be technically strong in food production and service. Be an effective leader and entrepreneur.

you will be a culinary professional:
• • • • who is an expert in culinary arts. with creative flair to come up with new dishes. with excellent communication skills to deal with customers and supervise team members. who can manage and run a food business.

Academic Calendar
InTAKES March, August duRATIon 2 years with 20 weeks of Internship

Programme Structure
Core Subjects
DAC 2014 DEN 1013 DEN 1023 DIT 1013 Principles of Accounting Business English I Business English II Introduction to Information Technology DMK 2013 Principles of Marketing DMG 2033 Supervisory Skills DTR 1013 International Cultural Studies UCS 1000 Study Skills

Specialisation Subjects
DCA 1013 Basic Culinary Techniques DCA 1114 Patisserie DCA 1033 Classical French Cuisine DCA 1043 Asian and International Cuisine DCA 2013 Viennoiserie and Boulangerie DCA 2023 Contemporary Cuisine DCA 2033 Culinary Artistry DFD 1013 Food Safety and Sanitation DFD 2013 Kitchen Design and Ergonomics DHS 1013 Beverage Studies DHS 1023 Understanding Hospitality and Tourism Industry DHS 1053 Food and Beverage Operations I DHS 1063 Food and Beverage Operations II DHS 1073 Food and Beverage Operations III DHS 2014 Restaurant Business Operations DMG 2043 Purchasing and Cost Control

Elective Subjects
DFL 2013 Foreign Language – Elementary French DFL 2023 Foreign Language – Elementary Japanese All students are required to undergo 20 weeks of Internship during their programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies (non-Muslims)/Islamic Studies (Muslims) and Bahasa Kebangsaan (exempted if a credit in Bahasa Melayu has been obtained at SPM level).
JPT/BPP(U)(N/811/4/0013)02/16

Grand Lagoon ballroom with courtesy from Sunway Resort hotel & SPA

Diploma in Events Management
(Validated by Le Cordon Bleu)

This programme trains you to:
• Expertly handle real-life situations of an event. • Be hands-on, innovative, versatile and confident when working with people in a local or global environment. • Have solid managerial and technical skills.

you will be an events management professional:
• with effective leadership and communication skills to impress stakeholders and build networks. • who is capable of designing, planning and executing small to large scale events. • who can do research and evaluate issues in the events industry. • with excellent business acumen.

Academic Calendar
InTAKES January, March, August duRATIon 2 years with 20 weeks of Internship

Programme Structure
Core Subjects
DAC 2014 Principles of Accounting DBS 2013 Introduction to Entrepreneurship DIT 1013 Introduction to Information Technology DEC 3013 Introduction to Economics DEN 1013 Business English I DEN 1023 Business English II DEN 2013 Communication Skills DLW 3013 Hospitality and Tourism Law DMK 2013 Principles of Marketing DMK 2023 Integrated Marketing Communications DMG 2013 Fundamentals of Management DMG 2023 Human Resource Management UCS 1000 Study Skills

Specialisation Subjects
DEV 1014 DEV 1023 DEV 1043 DEV 2014 DEV 2024 DHS 1023 DIT 1023 DRS 3014 DTR 1013 DTR 3014 Introduction to Events Management Events Support Services Events Graphic Design Events Operations I Events Operations II Understanding Hospitality and Tourism Industry Events Project Work Industry Research Work International Cultural Studies Incentive Tours Management

Elective Subjects
DFL 2013 Foreign Language – Elementary French DFL 2023 Foreign Language – Elementary Japanese

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies (non-Muslims)/Islamic Studies (Muslims) and Bahasa Kebangsaan (exempted if a credit in Bahasa Melayu has been obtained at SPM level).
KPT/JPS(KR10498/A4749)06/14

overview of The Villas with courtesy from Sunway Resort hotel & SPA

Diploma in Tourism Management

This programme trains you to:
• Effectively manage, operate and innovate a travel and tour company. • Raise the level of quality and service of this industry. • Have solid managerial and technical skills.

Academic Calendar
InTAKES March, August

you will be a travel & tour industry professional:
• who is functional and competent in tour and ticketing operations. • with capability to undertake travel and tour operations with the right business approach. • who can discuss policies and plan issues that impact this industry.

duRATIon 2 years with 20 weeks of Internship

Programme Structure
Core Subjects
DAC 2014 DBS 2013 DEC 3013 DEN 1013 DEN 1023 DEN 2013 DIT 1013 Principles of Accounting Introduction to Entrepreneurship Introduction to Economics Business English I Business English II Communication Skills Introduction to Information Technology DLW 3013 Hospitality and Tourism Law DMG 2013 Fundamentals of Management DMG 2023 Human Resource Management DMK 2013 Principles of Marketing DMK 2023 Integrated Marketing Communications UCS 1000 Study Skills

Specialisation Subjects
DEV 1014 DHS 1023 DRS 3014 DTR 1013 DTR 1023 DTR 1033 DTR 1044 DTR 1054 DTR 2013 DTR 2024 Introduction to Events Management Understanding Hospitality and Tourism Industry Industry Research Work International Cultural Studies Tourism Impact Studies Geography of Tourism Basic Airfares and Ticketing Advanced Airfares and Ticketing Tour Operations I Tour Operations II

Elective Subjects
DFL 2013 Foreign Language – Elementary French DFL 2023 Foreign Language – Elementary Japanese

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies (non-Muslims)/Islamic Studies (Muslims) and Bahasa Kebangsaan (exempted if a credit in Bahasa Melayu has been obtained at SPM level).
KPT/JPS(KA9327/PA9327)09/13

Atrium Cafe at Pyramid Tower hotel with courtesy from Sunway Resort hotel & SPA

BSc (Hons) International Hospitality Management
(Validated by Lancaster University) This programme trains you to:
• Have excellent technical and managerial skills for the hospitality industry. • Be able to effectively operate and innovate a hospitality business locally or internationally. • Raise the level of quality and service of this industry.

you will be an industry professional:
• who can apply business and management practices in the international hospitality industry. • with good communication skills who can work independently or in a team. • with in-depth knowledge of the industry to execute studies and evaluate influence that impact international hospitality business.

Academic Calendar
InTAKES March, August duRATIon 3 years (inclusive of 20 weeks of Internship)

Programme Structure
year 1
ACC 1014 Principles of Accounting ECN 1014 Introductory Economics FDB 1014 Food and Beverage Operations FDB 1024 Food Production Operations FDB 1034 Beverage Studies HSP 1014 Introduction to the Tourism and Hospitality Industry HSP 1024 Hotel Accommodation Operations MGT 1014 Principles and Practice of Management MKT 1014 Principles of Marketing UCS 1000 Study Skills UCS 1002 English for the Tourism Service Industry

year 2
BUS 2014 Entrepreneurship FDB 2014 Food and Beverage Management HSP 2014 Hotel Accommodation Management HSP 2024 Hospitality Operations Management IFS 2014 Management Information Systems INT 2016 Internship LAW 2024 Business Law MGT 2014 Revenue and Profit Management MKT 2024 Marketing Management for Tourism and Hospitality RSM 2014 Research Methods for Tourism and Hospitality STA 2014 Business Statistics UCS 2001 Communication Skills

year 3
MGT 3014 Managing People in the Tourism and Hospitality Industry MGT 3024 Quality Management MGT 3034 Strategic Management in the Tourism and Hospitality Industry PRJ 3036 Research Project UCS 3001 Leadership

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies (non-Muslims)/Islamic Studies (Muslims) and Bahasa Kebangsaan (exempted if a credit in Bahasa Melayu has been obtained at SPM level).
KPT/JPS(KA6948/A6948)05/11

Career Prospects
The tourism and hospitality industry encompasses a wide range of career opportunities covering a diverse market environment and geographical locations:

Travel and Tours
• • • • • • Airline Customer Services Destination Management Consultant Tour Operator Travel and Tour Guide Travel Consultant Ticketing Officer

hotels and Resorts
• • • • • • Executive Housekeeper Director of Sales and Marketing Front Office Manager Human Resource Manager Rooms Division Manager Purchasing Manager

Food Service
• Chef de Cuisine/Sous Chef/ Executive Chef • Banquet Manager • Food & Beverage Manager • Food Writer/Critic • In-flight Food Manager • Product Development Manager • Restaurant Owner/ Entrepreneur

Conventions and Events
• Business Development Manager • Conference Organiser • Convention Services Manager • Director of Catering • Events Planner/Director • PR Events Manager • Wedding Planner

Recreation and Theme Parks
• • • • • • • Theme Park Manager Entertainment Manager Nature Tourist Guide Outward Bound Instructor Resort Manager Spa Manager Sports and Recreation Manager

Career Placement & Alumni
PRePARE, the core of Sunway Career Services, is designed to equip students with the right tools and essential skills, aiming to create ‘employable’ graduates so as to prepare them for the working world. Through our programmes and activities, we also hope to foster good partnerships with employers in supporting their recruitment needs.

Students
PRePARE is dedicated to accomplishing its 3 main objectives on campus: • eQuIP students with essential skills • enhAnCE students’ career development in the working world • emPowER students to take confident steps in building their career

Employers
• PRePARE seeks to foster partnerships with esteemed employers in their recruiting endeavours by creating various opportunities for recruitment activities through events such as career fairs and career talks. • Through our activities, we hope to expose students to the different careers, and at the same time give employers access to the graduates market.

Alumni
• PRePARE supports the Sunway Alumni by providing an avenue for members to build their careers. • PRePARE makes available various resources and opportunities for members to further establish their careers and even network with the employers. Alumni members also have access to PRePARE Job Centre where they can seek employment opportunities.

Scholarships
We place much emphasis on education and offer a number of scholarships to deserving students:

Tan Sri Dato’ Seri Dr. Jeffrey Cheah Entrance Scholarship & Continuing Scholarship

The Entrance Scholarship is offered to all new students; SPM leavers entering into Pre-University programmes and Pre-University graduates entering into undergraduate programmes, in recognition of their excellent academic achievements prior to admission into a new programme in Sunway University. The Continuing Scholarship is only offered to students continuing their studies (at diploma or undergraduate level) with Sunway University upon graduating from their Pre- University/Foundation/Diploma Programme here with us or from Sunway Group of Colleges.

The Scholarship is offered in the name of Tan Sri Dato’ Seri Dr. Jeffrey Cheah, Foundation Chancellor of Sunway University, and Sir Christian Bonington, Chancellor of Lancaster University. It commemorates the affiliation between Sunway University and Lancaster University in Joint Degree Programmes in Business, Computer Technology, Hospitality and Psychology. Applicants are required to achieve outstanding academic results for entry into the BSc (Hons) International Hospitality Management, and possess leadership qualities, self-motivation and positive attitude. Scholarship rewards students with: • Full Reduction in Tuition Fees • Two-week Study Visit to Lancaster university during their final/third year of studies

The Chancellors Scholarship of Sunway University and Lancaster University

Tan Sri Dato’ Seri Dr. Jeffrey Cheah Scholastic Award

This is a nominated award for students who have achieved outstanding results in their individual academic programme upon completion at Sunway University. Each award recipient will receive a RM2000 cash prize and a Scholastic Award Certificate.

This Bursary is offered to SPM/O-Levels/UEC students from outstation* to study the Diploma Programmes in Sunway University. Students can receive up to 30% off their Tuition Fee for selected Diploma Programmes (Business Administration, Information Technology, Hotel Management, Events Management, Tourism Management, Fine Arts, Graphic & Multimedia Design, and Interior Design).

Sunway University Bursaries

(*Kindly refer to our Scholarship Brochure for selected outstation locations)

Financial Aid
Students can apply for PTPTN loan or Scholarships based on their results. For more information, kindly visit www.ptptn.gov.my

Students can also seek other financial aid from PTPTN or EPF as below.
Students can withdraw funds from their EPF Account to help finance a degree education of their choice. For more information on how to go about this, kindly visit www.kwsp.gov.my

PTPTN

EPF

Kindly refer to our Scholarship Brochure for more details or seek further information from our Admission and Counselling Unit located on the Ground Floor of Sunway University.

Campus Facilities

The state-of-the-art facilities on campus allow hospitality and tourism students to put to practice what they learned in the classroom into a real-world professional setting. They have access to pastry and preparation kitchens supporting special culinary needs, and specialised mock-up area for training: The Dining Room, Deli Restaurant, Travel Bureau and Hotel Mockroom. For your studying pleasure, the Main Campus building is fitted with 24-hour wireless internet (Wi-Fi) access, so you can study anywhere from the foyer to the Roof Top Garden. This is complemented by top-notch learning facilities like airconditioned classrooms and lecture halls. The Tun Hussein Onn Library is an excellent resource centre well-stocked with books and periodicals on the subjects of culinary, hospitality and tourism. Student life here is simply convenient with amenities that meet all your needs: a bookshop, computer labs to print, scan or photocopy assignments, a cafeteria, recreational and sports facilities, and a Student Centre - a cosy place with a sick bay, counselling services and more. A campus bus service of several different routes within the Klang Valley is also available.

Life on Campus
Whether you are from Batu Pahat or Burkina Faso, we welcome you to our studentfriendly campus where hunger is a foreign concept, and comfortable on-campus living and a safe environment are top priorities.

Food For Thought
Eating outlets and places to chill out are aplenty on and around campus. The spacious cafeteria is a great on-campus place to hang out which includes a canteen and more than 10 different stalls that serve full meals or snacks at reasonable prices. Beyond the campus compound, students are spoilt for choice by the many restaurants and an immensely popular food centre, all offering an endless variety of delicious food with something for everyone at a student-friendly budget.

on-Campus Accommodation
On-campus living makes it easy to get up and about to and from classes every day. It is a home away from home where students get to meet new friends, learn new cultures and experience living independently. Everything is within walking distance from our campus - hospital, shopping mall, theme park, restaurants and banks. Choose between the communal living of the Sun-U Apartment or the condominium lifestyle of Sun-U Residence. A caring hostel master is on hand to oversee the welfare of every occupant.

Safety & Security
Here, the committed security team is made up of Auxiliary Police and trained professionals who work around the clock to ensure that every day is a smooth and peaceful one. Whenever a student feels under the weather, they can make their way to the sick bay. Endearingly known as Nightingale Bay, it is situated near the cafeteria where a matronly Registered Nurse is on duty and well-equipped to handle minor ailments.

Out of the Box
Culinary Competitions
our chefs & students regularly gain professional exposure through participation in prestigious competitions like the Asian Pastry cup and FhA Culinary Challenge.

Field trip: Ele-Friendly Event day
A fundraising event at Kuala Gandah Elephant sanctuary, planned and executed by Events management students for campus-wide participation.

Fieldwork Project: Taiwan
Tourism students take Taiwan! one of many fieldwork projects where students get a feel of planning and executing a tour operation.

Educational Trip
museum of Spices & herbs in Johor: Relevant trips like this one are opportunities to study tourism locales and how they are run.

bar Flairing Competition
The bar Flairtending Competition 2010, organised by ShTLm’s very own bar Flairing Club, showcased acrobatic and aerial skills with classroom knowledge of mixology.

Vintage Christmas dinner
Lecturers and students provided an unforgettable wine and dine experience. one of the many unique teaching-learning events where students are involved in the kitchen and in serving real guests.

If you thought our students are complete squares, think again! our School of hospitality, Tourism and Leisure management nurtures students through traditional means complemented with learning outside the classrooms. Participation in student activities, our very own bar Flairing club, field trips and educational workshops, moulds them into effective leaders and communicators.

Subject Outline
Degree Programmes
ACC 1014 PRInCIPLES oF ACCounTInG This subject introduces students to the basic concepts underlying the recording of financial transactions. On completion of this subject, students will be able to present financial performance and status in financial statements demonstrated by an analysis of a hospitality or tourism entity. Managerial functions like planning, control decisions are explored from the management accounting perspective. buS 2014 EnTREPREnEuRShIP This subject covers the basic knowledge required to start a business, while, at the same time, encourages entrepreneurship. The subject provides direction in which students can acquire entrepreneurial skills by learning from other entrepreneurs how to generate ideas and develop them; how to finance ventures; how to run a small business; how to prepare business and marketing plans to package and sell their ideas; and how to manage challenges and risks faced by entrepreneurs. ECn 1014 InTRoduCToRy EConomICS This subject is structured to provide students with the grounding micro- and macro-economic principles and important applications of both micro- and macro-economics to the business environment. Fdb 1014 Food And bEVERAGE oPERATIonS This subject provides students with knowledge and skills in all aspect of Food and Beverage operations. The students will be exposed to different types of restaurants, restaurant operational structures and management concepts; different types of restaurant operating equipment and utensils; and types of restaurant set-ups, services and procedures. In addition, selling techniques, guest relations and the importance of teamwork will also be emphasised. Fdb 1024 Food PRoduCTIon oPERATIonS The subject provides students with knowledge and skills in all aspects of food production. The students will be exposed to different kitchen organisations and structures; various types of kitchen equipments and utensils; different types of food commodities and methods of cooking. In addition, safety and hygiene in the workplace and working effectively as a member of a brigade in the kitchen will also be discussed. Fdb 1034 bEVERAGE STudIES This subject provides students with an in-depth knowledge of all types of alcoholic and non-alcoholic beverages and a practical environment for wine tasting, bar set-up, mixology, bar flairing, and coffee preparation. Fdb 2014 Food And bEVERAGE mAnAGEmEnT This subject equips students with understanding and knowledge that is indispensable for the management of a food and beverage establishment. Students will learn the scientific methods and tools ensuring the business operations are efficient and effective.

university Compulsory Subjects
uCS 1000 STudy SKILLS This subject prepares students to be more organised and selfreliant in their learning by developing a set of specific skills necessary for successful study such as listening and reading skills, effective note taking, efficient time management and more. uCS 1002 EnGLISh FoR ThE TouRISm SERVICE InduSTRy This subject focuses on three aspects in the learning of English for the tourism service industry: Improving students reading strategies for processing academic texts; developing skills like listening, writing and participating; familiarising students with the case study method. uCS 2001 CommunICATIon SKILLS This subject introduces the basic elements of oral communication, various factors that determine effective communication and the application of communication skills in a variety of academic, business and social contexts. uCS 3001 LEAdERShIP This module focuses on the role of leadership in the context of corporate management and strategy. Also includes theories of leadership, characteristics and role of leadership, conflict management, change management and cross-cultural issues. Common Core Subjects: Management Related

hSP 1014 InTRoduCTIon To ThE TouRISm & hoSPITALITy InduSTRy This subject introduces students to tourism and hospitality industry such as travel and tour, lodging, foodservice, meetings, conventions and expositions, leisure and recreation. It focuses on what hospitality managers actually do and the most important challenges faced by industry leaders today and tomorrow. hSP 1024 hoTEL ACCommodATIon oPERATIonS This subject provides students with the knowledge and skills in all aspects of the Rooms Division operations. Students will be given an insight into the functions of Rooms Division operations and the control and smooth operation of the Front Office and Housekeeping department. hSP 2014 hoTEL ACCommodATIon mAnAGEmEnT This subject provides an overview to the students in managing the Rooms Division. Students will look at several studies and comparisons of operations management methods used to improve the performance of the rooms division of a hotel business. hSP 2024 hoSPITALITy oPERATIonS mAnAGEmEnT This subject provides students with a complete overview of the hospitality operations, focusing on scientific methods and tools used in ensuring effective and efficient business operations. It also covers management of hospitality resources and distribution of goods and services. IFS 2014 mAnAGEmEnT InFoRmATIon SySTEmS With the widespread use of information technology and computer, information systems are increasingly shaping the ways businesses operate and decisions are made. Information systems are essential to many areas of management such as customer relationship management, decision-making process, production systems and distribution. This subject introduces students to information systems and their application in today’s businesses.

InT 2016 InTERnShIP The Internship provides students with the opportunity to apply and link knowledge learnt in the classroom to the real business world as well as prepares them for advanced modules. It will also give them the opportunity to enhance their operative and technical skills whilst learning and developing their interpersonal skills and leadership qualities. LAw 2024 buSInESS LAw The English Legal System is applied in many Commonwealth countries and it is essential to understand and apply the Laws in a systematic basis. Malaysia has further developed her current legal system in the area of Business Law with the introduction of alternative methods of dispute settlements. mGT 1014 PRInCIPLES And PRACTICE oF mAnAGEmEnT This subject focuses on management theories and their application in a business organisation. Students will be able to apply their understanding of management theories to given problems in the organisation and provide appropriate responses. mGT 2014 REVEnuE And PRoFIT mAnAGEmEnT Revenue and profit management is the process of making decision in maximising revenue and ensuring costs are controlled to ensure optimal profits. It also establishes operation systems that manages yield. This subject aims to provide students with knowledge in managing revenue and profit in the context of the hospitality and tourism industry. mGT 3014 mAnAGInG PEoPLE In ThE TouRISm And hoSPITALITy InduSTRy This subject is a combination of Human Resource Management and Organisational Behaviour. It provides an overview of fundamental HR management functions and at the same time recognises that successful management involves the ability to handle people effectively and therein the organisational behaviour aspects are incorporated. Students will learn theories/concepts/practices applied in case studies and different situations in the context of the tourism and hospitality industry.

banjaran water Villa with courtesy from Sunway Resort hotel & SPA

mGT 3024 QuALITy mAnAGEmEnT There are many ways of managing for quality in today’s businesses. This subject introduces students to the need to appreciate quality related issues within the context of tourism and hospitality. Quality management covers the concept of managing quality in the tourism and hospitality industry, different tools used in managing the quality, measuring customer expectation and satisfaction level using SERQUAL analysis and the implication of TQM. mGT 3034 STRATEGIC mAnAGEmEnT In ThE TouRISm & hoSPITALITy InduSTRy This subject aims to familiarise students with the theory and practice of strategic management within the tourism and hospitality industry. As a capstone unit for the final year students, this subject aims to integrate as many aspects of the previous subjects undertaken by students, as well as drawing upon their work experiences. Case studies are used as a learning medium and a variety of hospitality organisations will be assessed. mKT 1014 PRInCIPLES oF mARKETInG This subject discusses marketing theories and concepts applied to the hospitality and tourism industry. It emphasises on the important functions of marketing towards making hospitality and tourism businesses successful in a competitive environment. Students will also be updated with current trends and issues of hospitality and tourism marketing particularly those which affect the industry in the regions.

mKT 2024 mARKETInG mAnAGEmEnT FoR TouRISm And hoSPITALITy This subject provides an overall detail of marketing core principles and processes. It also provides students with the opportunity to apply the key concepts to practical business situation. PRJ 3036 RESEARCh PRoJECT The subject provides students with exposure to the real business environment, particularly in the tourism and hospitality industry, where their knowledge and skills learnt in Research Methods are used to identify, define and analyse problems related to a specific area of research. Students will conduct research within the context of tourism and hospitality. Findings of the research are to be presented. RSm 2014 RESEARCh mEThodS FoR TouRISm And hoSPITALITy This subject introduces students to research methods in business management, particularly for the tourism and hospitality industry. It also consists of a series of activities providing practice and experience in the use of a range of research methods, with special reference to research design, data generation, data analysis and reporting of findings. STA 2014 buSInESS STATISTICS This subject provides opportunities for students to apply statistical techniques in the analysis of business assessments for effective decision-making. Lectures, tutorials and computer laboratory sessions are provided to integrate theory with practical statistical skills (SPSS).

Pyramid Suites & Studio Room with courtesy from Sunway Resort hotel & SPA

Diploma Programmes
university Compulsory Subjects
uCS 1000 STudy SKILLS This subject focuses on the study skills required by students who are embarking on university education. Students will study and practise techniques for reading academic texts effectively and efficiently; taking notes from lectures, books and similar inputs; doing basic research; writing academic assignments; taking part in academic discussions; managing studies, including time-management; and preparing for examinations.

Core Subjects
dAC 2014 PRInCIPLES oF ACCounTInG This subject introduces students to the basic concepts underlying the recording of financial transactions, preparation of financial statements, evaluation of performance and financial status in business. Students will learn by engaging in a variety of activities including group work, case studies and an analytical project. dbS 2013 InTRoduCTIon To EnTREPREnEuRShIP Starting and operating a new business involve considerable risk and effort to overcome the inertia against creating something new. Therefore, this subject provides an understanding of the important processes applied in the world of entrepreneurship. The subject is divided into a few basic sections - the introduction to entrepreneurship, identifying opportunities through the various feasibility studies, developing a suitable business model, creating and starting the venture, financing the new venture and managing business growth and ending the new venture. dCA 1013 bASIC CuLInARy TEChnIQuES This subject introduces the world of culinary arts to students and serves as the foundation for the advanced culinary subjects. Students will be given the opportunity to explore the different food commodities as well as basic methods of cutting and cooking. dCA 1144 PâTISSERIE This subject introduces students to the art of baking and patisserie. The students will be exposed to the various types of baking ingredients and different basic techniques to produce desserts. dCA 1033 CLASSICAL FREnCh CuISInE Students are taught classic French cuisine here. They will have the opportunity to apply the basic techniques learnt in Basic Culinary Techniques. This subject also emphasises the importance of mise en place, work organisation and production.

dCA 1043 ASIAn And InTERnATIonAL CuISInE The influence of both Asian and other parts of the world’s cuisine can be easily found in today’s restaurant menu. This subject will give the students opportunity to explore the basic and fundamentals of the Asian and International cuisine. dCA 1064 CuLInARy And KITChEn oPERATIonS I This subject provides students with basic theoretical and practical knowledge in the various principles of food preparation and production. Students will also learn the importance of teamwork; food safety and hygiene; proper handling of kitchen equipment and utensils; and basic methods of cutting and cooking. dCA 1074 CuLInARy And KITChEn oPERATIonS II This subject will allow students to apply the basic techniques learnt in Culinary and Kitchen Operations I. Emphasis is on food preparation and production; work organisation in kitchen; and portioning and quality control of food. dCA 1103 bAKInG And PASTRy This subject aims to introduce important knowledge and skills in basic baking and pastry making. It includes commonly used ingredients and various techniques in baking and pastry. dCA 2013 VIEnnoISERIE And bouLAnGERIE In this subject, students will be introduced to the art of Viennoiserie and Boulangerie (bread making). Students will learn the basic knowledge, skills and techniques required for the production and presentation of breads and Viennoiserie products.

dCA 2023 ConTEmPoRARy CuISInE In Contemporary Cuisine, students will apply all the techniques covered in previous subjects to develop their own menu based on the “basket system”. Students will be introduced to menu planning, engineering and standard recipe. Applied sciences in food will also be introduced here. Students will be able to identify factors influencing eating habits, evaluating food through sensory characteristics. dCA 2033 CuLInARy ARTISTRy This subject is designed to provide students with the fundamental skills in kitchen arts and on how to enhance food presentation. Students will have the opportunity to learn, via demonstration and practice, advanced piping techniques, cake decoration, bread showpieces, chocolate and sugar works. dEC 3013 InTRoduCTIon To EConomICS This subject enables students to understand and apply the economic principles of supply and demand theories; costing and market structures and the relationships between them. It also encompasses the basic economic concepts and enables an assessment of how the hospitality and tourism industry operates from an economic standpoint. dEn 1013 buSInESS EnGLISh I This subject is developed to enable student to learn and practise the main elements of Business English, for use in the hospitality, tourism, and events industries. It covers four basic language skills namely speaking, reading, listening and writing, augmented with a variety of language activities to develop their proficiency in English. dEn 1023 buSInESS EnGLISh II This subject has been designed in continuation to the Business English I subject. It enables students to learn and practise further the main elements of Business English, focusing on writing skills as applicable to the needs of hospitality, tourism, and events industries.

dEn 2013 CommunICATIon SKILLS This subject will equip students with basic oral and communication skills. It includes speech research, preparation and oral presentation. Students will be given exposure to industry’s requirements such as conducting meetings, interviewing skills, drafting and presenting proposals. dEV 1014 InTRoduCTIon To EVEnTS mAnAGEmEnT This subject provides the basic understanding in both theory and practical in setting up an event. It covers the four major stages in organising an event – planning, managing, staging and evaluating. This subject will also provide the necessary background understanding for the students via events project proposals and analytical reports. dEV 1023 EVEnTS SuPPoRT SERVICES This subject is designed to focus on the sales skills and support services provided by suppliers and vendors to an events company. The core support services would encompass tourism, hospitality, commercial and government suppliers and vendors. Student will be taught to source for the most suitable vendors and organise multiple vendors. Organisational skills will be developed and implemented through the awareness of suppliers and vendors established systems and work procedures specific to each industry. dEV 1043 EVEnTS GRAPhIC dESIGn This subject is designed to provide students with an understanding of the fundamentals and basics of graphic design, creative thinking and conceptual planning. The syllabus will be geared towards the events and conventions industry with practical coursework at all stages from planning to execution. dEV 2014 EVEnTS oPERATIonS I This subject is designed to prepare students to meet the challenges associated with the managing of MICE and events. Students will be equipped with all the important MICE and events practical management theories and tools. Events Operations I is designed to give students a step-by-step checklist of planning and running events. Students will have to research, plan and draft out a proposal for an event.

dEV 2024 EVEnTS oPERATIonS II As a follow-up to Events Operations I, the emphasis of Events Operations II is on managing, staging and evaluating events. This subject will provide a practical platform for students to organise an event. It trains students to be critical and creative in managing events, obtain sponsorships, create promotional materials and handle media relations. dFd 1013 Food SAFETy And SAnITATIon This subject is an introduction to the food safety and sanitation issues in the foodservice industry. It is designed to provide students with the theoretical knowledge and practical skills to prevent food contamination during the food preparation and production, distribution and service processes. dFd 2013 KITChEn dESIGn And ERGonomICS This subject will provide an introduction to the key issues involved in the design and management of foodservice facilities, illustrated with examples drawn from the industry. It presents the basics of foodservice, concept development, equipment selection and installation and facilities maintenance in the foodservice facilities. The subject will also provide students with the necessary fundamentals of ergonomics in foodservice facilities. dFL 2013 FoREIGn LAnGuAGE – ELEmEnTARy FREnCh This subject introduces students to the vocabulary, greetings, culinary terminologies, basic conversation, phonetics, sentence forming, grammar, salutations and translations used in the hospitality and tourism industry. dFL 2023 FoREIGn LAnGuAGE – ELEmEnTARy JAPAnESE This subject will introduce students to the Japanese characters (Elementary Kanji and Kana), basic pronunciation and vocabulary, daily greetings and expressions, numerals, phonetics, grammar and sentence forming that will lead to basic conversation used in everyday life. dhS 1013 bEVERAGE STudIES This subject aims to provide an in-depth knowledge of wine, spirits, liquors, bar products and coffee beverages; and to provide a practical environment for wine tasting, setting up the bar, mixology, bar flairing and coffee preparation. dhS 1023 undERSTAndInG hoSPITALITy And TouRISm InduSTRy This subject introduces students to the different sectors that make up the hospitality and tourism industry namely the lodging, travel and tours, food and beverage, gaming, recreation, theme parks, meetings, conventions, exhibitions, events and retailing. It will show how these different sectors are related and dependent on one another and how they are important to an economy. It will also explore each of these sectors individually and their respective career paths.

dhS 1034 Food And bEVERAGE SERVICE I This subject provides students with knowledge and skills on all aspects of food and beverage operations. Emphasis is placed on the understanding and practice of hygiene and cleanliness; relationship with staff and guests; acquisition of skills on types of restaurant services and organisation; and selling techniques for food and beverage. dhS 1044 Food And bEVERAGE SERVICE II As a follow up to Food and Beverage Service II, this subject emphasises on the acquisition of skills on silver service, gueridon service, buffet service, carving service and wine service; and management aspect of food and beverage operations i.e. legal considerations, revenue control, performance measures, sales promotion, staff organisation and training, leadership and basic management skills. dhS 1053 Food And bEVERAGE oPERATIonS I This subject provides knowledge and skills to students on all aspects of food & beverage operations. Emphasis is placed on the understanding and practice of hygiene and cleanliness; acquisition of skills on types of restaurant services and organisation; and selling techniques for food and beverages. dhS 1063 Food And bEVERAGE oPERATIonS II As a follow up to Food and Beverage Operations I, this subject emphasises on the acquisition of skills on silver service, gueridon service and carving service; development of understanding and practice of teamwork; and handling of staff and customers. dhS 1073 Food And bEVERAGE oPERATIonS III As a follow up to Food and Beverage Operations II, this subject emphasises the management aspects of food and beverage operations i.e. legal considerations, revenue control, performance measures, sales promotion, staff organisation and training, leadership and basic management skills. In terms of technical aspect, emphasis is placed on buffet operation, gueridon service and wine service; more importantly up-selling skill as well as exposure to table d’hote menu with choices. dhS 2014 RESTAuRAnT buSInESS oPERATIonS This subject covers the aspect of concept development, selection of restaurant location and layout, menu planning, marketing, human resource management, purchasing, food production, quality control, service and etc. of running a restaurant business. Students will be required to run a “real life” restaurant as part of their practical.

dhS 2024 RoomS dIVISIon oPERATIonS I This subject will provide students of accommodation services with the necessary knowledge of technical matters relevant to the various services, with the necessary practical details relevant to each service, with knowledge of the factors determining the types and standard of service to be provided and with a knowledge of particular supervisory and management techniques relevant to accommodation services. dhS 2034 RoomS dIVISIon oPERATIonS II This subject will set the path for the introduction of Front Office Operation & Management in the hotel industry. The students will be able to obtain basic knowledge and skills in Front Office. dmG 2043 PuRChASInG And CoST ConTRoL This subject is an introduction to the concept of cost control and its relation to purchasing in the food and beverage industry. It is designed to provide students with the understanding of how, when and where cost is created, and how an establishment controls its cost in the different phases of purchasing and operations. dIn 3016 InTERnShIP The internship gives students an opportunity to develop their practical and technical skills in a work environment, to learn skills of supervisory and administrative nature and to develop their self-confidence and self-awareness. Students are placed with a hospitality or foodservice related organisation for 20 weeks. dIT 1013 InTRoduCTIon To InFoRmATIon TEChnoLoGy This subject provides a foundation in understanding Information Technology (IT) and how IT can be used in daily human life and profession. Students will be trained to understand basic IT concepts on the different computer hardware and software aspects; and exposed to the latest technological advancement, issues on IT and their implementation in the hospitality and tourism industry. dIT 1023 EVEnTS PRoJECT woRK This subject introduces students to fundamentals of project management. It will cover the whole process of project management, including project initiation, project planning, project implementation and project closure. Students will also be taught how to draw up a Gantt chart to track their events. dLw 3013 hoSPITALITy And TouRISm LAw The primary focus of this subject is limited to the study of contract law, the law of tort, the basic laws that govern a business enterprise as well as the laws that govern the duties of an inn-keeper. These are areas that are fundamental in the hospitality, tourism and leisure management environment which have an impact on the provision of goods and services that may involve a variety of rights, duties and obligations. Emphasis for the course will be placed on the study of the Malaysian aspects of law. Where appropriate, references will be made to international practices.

dmG 2013 FundAmEnTALS oF mAnAGEmEnT This subject covers theories of management and is a core subject that exposes students to key functions, principles, concepts and skills of effective management. Often these responsibilities come to the students even before they are ready to take up managerial roles. Therefore, this subject enables them to gain necessary knowledge and confidence in the art of management. dmG 2023 humAn RESouRCE mAnAGEmEnT This subject sets the path to the introduction of managing human resource in the hospitality, tourism and events industries. The students will get an overall view of current practices in the industry. dmG 2033 SuPERVISoRy SKILLS This subject is an introduction to novice leader especially the front line supervisor. It provides a basic understanding of leading; knowledge about the different elements of a supervisor’s job; basic awareness and appreciation of the skills, attitudes and abilities needed to supervise and lead employees successfully. dmK 2013 PRInCIPLES oF mARKETInG This subject explores market-orientation and a customerfocused approach within the context of the hospitality and tourism industry. The factors driving change in today’s business environment are evaluated from both a corporate and customer perspective. The components of the marketing mix are considered in response to changing customer needs using practical examples from the hospitality and tourism industry. dmK 2023 InTEGRATEd mARKETInG CommunICATIonS This subject focuses on the importance of combining all the components of the promotional mix in marketing – advertising, sales promotion, public relations, personal selling and direct marketing. It also exposes students to marketing-related activities such as branding, packaging and sponsorship as a complete communication message in line with the corporate strategy of managing profitable customer relationship. dRS 3014 InduSTRy RESEARCh PRoJECT This subject provides students with a fundamental series of steps in planning and conducting a research. The subject equips students with skills, ideas and confidence to undertake a small piece of primary research. The research projects can be conducted in the context of tourism, hospitality or events. Students will be required to collaborate with industry organisations to gain an insight into the issues identified for research.

dTR 1013 InTERnATIonAL CuLTuRAL STudIES This subject emphasises the importance of cultural elements that are critical to the attractiveness of a tourist destination. The subject examines cultural diversity in relation to tourism management. It seeks to develop an awareness of and respect for one’s own and other cultures in order to provide culturally sensitive visitor experiences. The subject aspires to teach students to identify characteristics, expectations and barriers of diverse cultural groups, for the development of effective cross-cultural interaction. It also seeks to formulate students to be able to think critically and laterally through discussions and observations of specified cultural issues in the tourism and hospitality industry. dTR 1023 TouRISm ImPACT STudIES This subject is specially designed to equip students with a thorough understanding of tourism and the environmental impacts caused by tourism development. Issues in eco-tourism and sustainable tourism will be among the major focus. The student will be able to see the different perspectives of the host communities, destination planning committees and regulatory bodies. dTR 1033 GEoGRAPhy oF TouRISm This subject is concerned with the spatial distribution of tourism, focusing on the definition and description of tourist places and tourist mobility. It introduces a number of key geographic concepts, such as generating regions, tourism flows, destination places and geographic resources for tourism. These concepts are then applied in each of the world’s tourism regions as defined by the World Tourism Organisation, so that a more practical sense of global geography for tourism is reinforced.

dTR 1044 bASIC AIRFARES And TICKETInG The subject provides the fundamentals of fare construction formula and units that train students to use more advanced principles of international fare construction. Simulated travel routings will be used as learning tools in problem solving. The process of fare construction is taught according to IATA standards. dTR 1054 AdVAnCEd AIRFARES And TICKETInG The purpose of this subject is to train students to use a computer reservation systems (CRS). The CRS section covers the five key components required by the travel industry, i.e. Airline Reservations, Automated Fares and Ticketing, Car Rental Reservations, Hotel Reservations and Tour Reservations. Students will be provided with the online CRS component and can access to the web-based e-learning from home, in a library or anywhere else provided they have a computer with Internet access to commence self-practice. dTR 2013 TouR oPERATIonS I The aim of the subject is to develop students’ understanding of the scale and scope of the tour-operating sector of the tourism industry, and to give them an opportunity to study the role of the tour planner, selling to groups and individuals, and planning itineraries. Students will research all components of a tour package, tour costing, advertising and promotion, travel group dynamics for a simulated tour project. The subject will develop their skills in office operations, including promotions, tour planning and costing. dTR 2024 TouR oPERATIonS II The subject has been designed to encourage students to develop skills, knowledge and attitudes required to work in the leisure, cruise and corporate travel sector. Students undertake the development of a major tour operating project and implement the project as a field activity that may comprise ‘live’ tours in intra- regional and inter-regional destinations. The field trip requires the ability to coordinate the physical movement of groups. dTR 3014 InCEnTIVE TouRS mAnAGEmEnT This subject introduces students to the fundamentals of operating an incentive travel and tour arrangement. Develop an integrated approach with necessary skills on developing, planning and conducting the incentive travel and tour operations in a professional manner while catering to the needs of all clients.

Investing in the Future

12-storey New Academic Block
with 2 Basement Levels and a Mezzanine Floor as well as a 2-level Basement Car Park
The 12-storey academic block will house the interdisciplinary undergraduate and new graduate programmes. The academic block of more than 550,000 sq. ft. will accommodate at least another 9,000 student population. The 2-level basement car park below the football field will consist of about 1,000 parking bays available to both staff and students. Adhering to the government’s call for more environmentally friendly buildings, this academic block is vying for the Green Mark Singapore and Green Building Index (GBI) Certification. The environmentally friendly design and concept in construction incorporates energy and water efficiency, and innovation for good natural lighting and ventilation systems.

The Graduate School
The institution’s striving motto is to be the “Harvard of the East” and it aims to provide world-class learning experiences. The construction of the Graduate School on campus will be the focal point for Sunway Alumni to house their conferences and programmes. This school will consist of a 130-seat lecture theatre and two 80-seat semicircle auditoriums with some break out rooms for discussion purposes. It will also be equipped with up-to-date facilities and sound systems.

Auditorium
The construction of a 5,000-seat grand auditorium will be equipped with the most modern and premier state-of-the-art facilities and AVA system. This auditorium will be one of the most outstanding in Malaysia to house graduation ceremonies and worldclass events like the Cats musical, Il Divo and grand opera performances as well as symposiums.

The Multi-Purpose Sports Complex
A Multi-Purpose Sports Complex will be built adjoining to the Auditorium. This Sports Complex will be used for both indoor sporting activities and Sunway examinations and events appropriately. The Sports Complex will have a seating capacity of 1,000 people.

The Le Cordon Bleu Centre
The establishment of the Sunway-Le Cordon Bleu Institute of Culinary Arts offers innovative courses in cuisine and pastry. The institute’s brand new Reception Office is housed in a contemporary 2-storey full glass building which adopts the concept of elegance.

SUNWAY UNIVERSITY
Programmes offered
DIPLOMA & DEGREE PROGRAMMES • Diploma in Business Administration • Diploma in Culinary Arts • Diploma in Events Management • Diploma in Fine Art • Diploma in Graphic & Multimedia Design • Diploma in Hotel Management • Diploma in Information Technology • Diploma in Interior Design • Diploma in Nursing • Diploma in Performing Arts • Diploma in Tourism Management • BSc (Hons) Accounting & Finance • BSc (Hons) Business Management • BSc (Hons) Business Studies • BSc (Hons) Information Systems • BSc (Hons) Information Technology • BSc (Hons) International Hospitality Management • BSc (Hons) Psychology AMERICAN DEGREE TRANSFER PROGRAM (ARTS) AMERICAN DEGREE TRANSFER PROGRAM (SCIENCE/ENGINEERING) (Majors in Actuarial Science, Architecture, Aviation, Biomedical Science, Business, Communication, Computer Science, Engineering, Forensic Science, Psychology) POSTGRADUATE PROGRAMMES • Doctor of Philosophy (Computing) • Masters in Management • Masters in Money, Banking & Finance • MSc in Computer Science (by research) ENGLISH LANGUAGE PROGRAMMES • Intensive English Programme (IEP) • International English Language Testing Systems (IELTS) • Vacation English School (VES)

SUNWAY CoLLEgE
Programmes offered
PRE-UNIVERSITY STUDIES • Australian Matriculation • Cambridge GCE A Level • Canadian International Matriculation Programme • Monash University Foundation Year • Sunway Foundation in Arts

sunway.edu.my/university
SUNWAY UNIVERSITY (KPT/JPT/dFT/uS/b15) Owned and governed by Jeffrey Cheah Foundation (800946-T)
no. 5, Jalan universiti, bandar Sunway, 46150 Petaling Jaya, Selangor, malaysia. +6 (03) 7491 8622 +6 (03) 5635 8630 info@sunway.edu.my

AUSTRALIAN BUSINESS PROGRAMMES (Victoria University, Melbourne, Australia) • Bachelor of Business (Twinning Programme/3+0) (Accounting, Banking & Finance, Financial Risk Management, International Trade and Marketing) • Master of Business Administration (MBA) PROFESSIONAL ACCOUNTING PROGRAMMES • Association of Chartered Certified Accountants (ACCA) • Certified Accounting Technician (CAT) • Certificate in Finance, Accounting & Business (CFAB) • The Institute of Chartered Accountants in England & Wales (ICAEW)

All information is correct at the time of printing (may 2011)

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