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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 When I was young, I had a dream My lecturers are extremely
students are excellent. Through to learn how to cook and one dedicated and the programme
practical classes, I have improved day work amongst some of the groomed me to be a
my communication skills by finest chefs in the world. In this professional in planning,
dealing with different individuals programme, that dream has managing and developing the
from different cultures. blossomed into a passion where tourism industry.
my teachers have been my guides
Aw Kam Thim in helping to mould me into what I YAP WEI-NI
1st year student of will become. Final year student of
BSc (Hons) International BSc (Hons) International
Hospitality Management Rebeka Simonian Kordolya Tourism Management
Ist year student of Recipient of Sunway High
Diploma in Hotel Management Achievers Award
The practical assignments in The skills I learnt such as the The person who inspires me the
the programme allowed us to computerised room booking system most is my F&B coodinator who
experience the stress and workload and the hands-on experience I gained showed me the full picture of what
while equipping us with better through practical classes and my the real industry looks like.
presentation and organising skills internship, serve as great help in my
vital in this industry. pursuit of a career in the hospitality field. Phuah Ng Kit
2nd year student of
Lee Jun Haw Glaries Yee Lee Swan BSc (Hons) International
Semester 5 student of First Class Honours Graduate of Hospitality Management
Diploma in Events Management Sunway School of Hospitality, Tourism Diploma in Hotel Management
Sunway representative of one-year and Recipient of Sunway Scholastic
Cultural Exchange Programme at Leisure Management Awards; Silver and Bronze medallist
Silla University, South Korea BSc (Hons) International of FHM Culinary competition
Hospitality Management
Recipient of Sin Chew Daily
Full Scholarship Award
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 historically-
recognised 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
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.

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M
Established by Royal Charter in 1964, Lancaster University enjoys a world-class reputation

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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

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example of this is the InfoLab21 at Lancaster University, which is an award-winning

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SA
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. International Hospitality Management

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.

photographed by Jill Jennings


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
Bachelor of BSc (Hons) International
• Leeds Metropolitan University, UK Business, Hospitality Management
• Cesar Ritz Institute and many more Victoria
*Please check with our team of counsellors University (3 years)
for more information

Advanced entry into year 2. Subject to meeting entry requirements

Sunway Foundation
Diploma in Hotel Management in Arts
Diploma in Culinary Arts A-Level/
Australian Matriculation/
Diploma in Tourism Management Canadian Matriculation/
Monash University
Diploma in Events Management Foundation Year/STPM/
UEC or equivalent
(2 years and 20 weeks of Internship) (1 year)

SPM/O-Level/Equivalent

Entry Requirements
Applicants are evaluated for admission based on the following entry requirements:
Teaching &
Academic Requirements Assessments
Diploma Programmes Assessment is geared towards
the subject matter in a way that
SPM/O-Level/UEC or equivalent Pass with minimum three (3) credits encourages clear understanding
and skills development. It takes
Degree Programme many forms but it is normally
STPM Average C+ or CGPA 2.33 (Minimum 2 principals) determined by a mixture of
A-Levels CD/DDE (Minimum 10 points) continuous assessment and an
Australian Matriculation ATAR 60 end-of-semester examination.
Canadian Matriculation 60% Students are expected to
MUFY 220 undertake 20 weeks of
Sunway Foundation in Arts 60% Internship during their course
UEC Maximum 24 points on 5 subjects, of studies.
(excluding Chinese & non-academic subjects)

English Language Requirements


TOEFL 550 paper-based, 213 computer-based, 80 internet-based
IELTS 6.0
MUET Band 4
SPM English B3 or B+
UEC English B4
O-Level English (1119) Credit
ESL/English Satisfactory level in Pre-University programmes, where the medium of instruction is English
Intensive English Programme (IEP) 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:
Academic Calendar
• who can apply business principles within the
hospitality context. Intakes
• with the ability to ensure the sustainability of a hotel
January, March, August
or restaurant business.
• with good communication and interpersonal skills
who can supervise a team or work independently. Duration
2 years with 20 weeks of Internship

Programme Structure

Core Subjects Specialisation Subjects

DAC 2014 Principles of Accounting DCA 1064 Culinary and Kitchen Operations I
DEC 3013 Introduction to Economics DCA 1074 Culinary and Kitchen Operations II
DEN 1013 Business English I DCA 1103 Baking and Pastry
DEN 1023 Business English II DEV 1014 Introduction to Events Management
DIT 1013 Introduction to Information DHS 1013 Beverage Studies
Technology DHS 1023 Understanding Hospitality and
DLW 3013 Hospitality and Tourism Law Tourism Industry
DMK 2013 Principles of Marketing DHS 1034 Food and Beverage Service I
DMG 2013 Fundamentals in Management DHS 1044 Food and Beverage Service II
DMG 2023 Human Resource Management DHS 2024 Rooms Division Operations I
UCS 1000 Study Skills 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. Academic Calendar
• who can manage and run a food business.
Intakes
March, August

Duration
2 years with 20 weeks of Internship

Programme Structure

Core Subjects Specialisation Subjects

DAC 2014 Principles of Accounting DCA 1013 Basic Culinary Techniques


DEN 1013 Business English I DCA 1114 Patisserie
DEN 1023 Business English II DCA 1033 Classical French Cuisine
DIT 1013 Introduction to Information DCA 1043 Asian and International Cuisine
Technology DCA 2013 Viennoiserie and Boulangerie
DMK 2013 Principles of Marketing DCA 2023 Contemporary Cuisine
DMG 2033 Supervisory Skills DCA 2033 Culinary Artistry
DTR 1013 International Cultural Studies DFD 1013 Food Safety and Sanitation
UCS 1000 Study Skills 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 Academic Calendar
large scale events.
• who can do research and evaluate issues in the events industry. Intakes
• with excellent business acumen.
January, March, August

Duration
2 years with 20 weeks of Internship

Programme Structure

Core Subjects Specialisation Subjects

DAC 2014 Principles of Accounting DEV 1014 Introduction to Events Management


DBS 2013 Introduction to Entrepreneurship DEV 1023 Events Support Services
DIT 1013 Introduction to Information DEV 1043 Events Graphic Design
Technology DEV 2014 Events Operations I
DEC 3013 Introduction to Economics DEV 2024 Events Operations II
DEN 1013 Business English I DHS 1023 Understanding Hospitality and Tourism Industry
DEN 1023 Business English II DIT 1023 Events Project Work
DEN 2013 Communication Skills DRS 3014 Industry Research Work
DLW 3013 Hospitality and Tourism Law DTR 1013 International Cultural Studies
DMK 2013 Principles of Marketing DTR 3014 Incentive Tours Management
DMK 2023 Integrated Marketing
Communications Elective Subjects
DMG 2013 Fundamentals of Management
DMG 2023 Human Resource Management DFL 2013 Foreign Language – Elementary French
UCS 1000 Study Skills 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. Academic Calendar
• Raise the level of quality and service of this industry.
• Have solid managerial and technical skills. Intakes
March, August

You will be a travel & Duration


tour industry professional: 2 years with 20 weeks of Internship
• 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.

Programme Structure

Core Subjects Specialisation Subjects

DAC 2014 Principles of Accounting DEV 1014 Introduction to Events Management


DBS 2013 Introduction to Entrepreneurship DHS 1023 Understanding Hospitality and Tourism Industry
DEC 3013 Introduction to Economics DRS 3014 Industry Research Work
DEN 1013 Business English I DTR 1013 International Cultural Studies
DEN 1023 Business English II DTR 1023 Tourism Impact Studies
DEN 2013 Communication Skills DTR 1033 Geography of Tourism
DIT 1013 Introduction to Information DTR 1044 Basic Airfares and Ticketing
Technology DTR 1054 Advanced Airfares and Ticketing
DLW 3013 Hospitality and Tourism Law DTR 2013 Tour Operations I
DMG 2013 Fundamentals of Management DTR 2024 Tour Operations II
DMG 2023 Human Resource Management
DMK 2013 Principles of Marketing Elective Subjects
DMK 2023 Integrated Marketing
Communications DFL 2013 Foreign Language – Elementary French
UCS 1000 Study Skills 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.

Academic Calendar
You will be an industry professional:
Intakes
• who can apply business and management practices in the
March, August
international hospitality industry.
• with good communication skills who can work independently or in
a team. Duration
• with in-depth knowledge of the industry to execute studies and 3 years (inclusive of 20 weeks of Internship)
evaluate influence that impact international hospitality business.

Programme Structure

Year 1 Year 2 Year 3

ACC 1014 Principles of Accounting BUS 2014 Entrepreneurship MGT 3014 Managing People in the
ECN 1014 Introductory Economics FDB 2014 Food and Beverage Tourism and Hospitality
FDB 1014 Food and Beverage Management Industry
Operations HSP 2014 Hotel Accommodation MGT 3024 Quality Management
FDB 1024 Food Production Management MGT 3034 Strategic Management
Operations HSP 2024 Hospitality Operations in the Tourism and
FDB 1034 Beverage Studies Management Hospitality Industry
HSP 1014 Introduction to the IFS 2014 Management Information PRJ 3036 Research Project
Tourism and Hospitality Systems UCS 3001 Leadership
Industry INT 2016 Internship
HSP 1024 Hotel Accommodation LAW 2024 Business Law
Operations MGT 2014 Revenue and Profit
MGT 1014 Principles and Practice of Management
Management MKT 2024 Marketing Management
MKT 1014 Principles of Marketing for Tourism and
UCS 1000 Study Skills Hospitality
UCS 1002 English for the Tourism RSM 2014 Research Methods for
Service Industry Tourism and Hospitality
STA 2014 Business Statistics
UCS 2001 Communication Skills

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 Hotels and Resorts


• Airline Customer Services • Executive Housekeeper
• Destination Management Consultant • Director of Sales and Marketing
• Tour Operator • Front Office Manager
• Travel and Tour Guide • Human Resource Manager
• Travel Consultant • Rooms Division Manager
• Ticketing Officer • Purchasing Manager
Food Service Conventions Recreation and
• Chef de Cuisine/Sous Chef/ and Events Theme Parks
Executive Chef • Business Development • Theme Park Manager
• Banquet Manager Manager • Entertainment Manager
• Food & Beverage Manager • Conference Organiser • Nature Tourist Guide
• Food Writer/Critic • Convention Services Manager • Outward Bound Instructor
• In-flight Food Manager • Director of Catering • Resort Manager
• Product Development • Events Planner/Director • Spa Manager
Manager • PR Events Manager • Sports and Recreation
• Restaurant Owner/ • Wedding Planner Manager
Entrepreneur
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:

The Entrance Scholarship is offered to all new students; SPM leavers entering into Pre-University
Tan Sri Dato’ programmes and Pre-University graduates entering into undergraduate programmes, in
Seri Dr. Jeffrey recognition of their excellent academic achievements prior to admission into a new programme in
Cheah Entrance Sunway University.
Scholarship
& Continuing The Continuing Scholarship is only offered to students continuing their studies (at diploma or
Scholarship 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 The Chancellors
Psychology. Scholarship of
Applicants are required to achieve outstanding academic results for entry into the BSc (Hons) Sunway University
International Hospitality Management, and possess leadership qualities, self-motivation and and Lancaster
positive attitude. University

Scholarship rewards students with:


• Full Reduction in Tuition Fees
• Two-Week Study Visit to Lancaster University during their final/third year of studies

This is a nominated award


for students who have This Bursary is offered to SPM/O-Levels/UEC
achieved outstanding results students from outstation* to study the Diploma
Tan Sri Dato’
Seri Dr. in their individual academic Programmes in Sunway University. Students can
receive up to 30% off their Tuition Fee for selected Sunway
Jeffrey Cheah programme upon completion University
Scholastic at Sunway University. Each Diploma Programmes (Business Administration,
Information Technology, Hotel Management, Events
Bursaries
Award award recipient will receive
a RM2000 cash prize and a Management, Tourism Management, Fine Arts,
Scholastic Award Certificate. Graphic & Multimedia Design, and Interior Design).

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

Financial Aid
Students can also seek other financial aid from PTPTN or EPF as below.

Students can withdraw


Students can apply funds from their EPF
for PTPTN loan or Account to help finance
Scholarships based on a degree education of
their results. PTPTN EPF their choice. For more
For more information, information on how to
kindly visit go about this, kindly visit
www.ptptn.gov.my www.kwsp.gov.my

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 air-
conditioned 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 student-
friendly 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.

If you thought our students are


complete squares, think again!
Our School of Hospitality,
Tourism and Leisure
Management nurtures students
through traditional means
Vintage Christmas Dinner
Lecturers and students provided complemented with learning
an unforgettable wine and dine outside the classrooms.
experience. One of the many unique
teaching-learning events where Participation in student
students are involved in the kitchen activities, our very own Bar
and in serving real guests.
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.
University Compulsory Subjects
FDB 1024 Food Production Operations
UCS 1000 Study Skills
The subject provides students with knowledge and skills in all
This subject prepares students to be more organised and self-
aspects of food production.  The students will be exposed to
reliant in their learning by developing a set of specific skills
different kitchen organisations and structures; various types
necessary for successful study such as listening and reading skills,
of kitchen equipments and utensils; different types of food
effective note taking, efficient time management and more.
commodities and methods of cooking.  In addition, safety and
hygiene in the workplace and working effectively as a member
UCS 1002 English for the Tourism Service Industry
of a brigade in the kitchen will also be discussed.
This subject focuses on three aspects in the learning of English
for the tourism service industry: Improving students reading FDB 1034 Beverage Studies
strategies for processing academic texts; developing skills like
This subject provides students with an in-depth knowledge
listening, writing and participating; familiarising students with
of all types of alcoholic and non-alcoholic beverages and a
the case study method.
practical environment for wine tasting, bar set-up, mixology,
bar flairing, and coffee preparation.
UCS 2001 Communication Skills
This subject introduces the basic elements of oral FDB 2014 Food and Beverage Management
communication, various factors that determine effective
This subject equips students with understanding and
communication and the application of communication skills in
knowledge that is indispensable for the management of a food
a variety of academic, business and social contexts.
and beverage establishment. Students will learn the scientific
methods and tools ensuring the business operations are
UCS 3001 Leadership
efficient and effective.
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 & INT 2016 Internship
Hospitality Industry The Internship provides students with the opportunity to apply and
This subject introduces students to tourism and hospitality link knowledge learnt in the classroom to the real business world
industry such as travel and tour, lodging, foodservice, meetings, as well as prepares them for advanced modules. It will also give
conventions and expositions, leisure and recreation. It focuses them the opportunity to enhance their operative and technical
on what hospitality managers actually do and the most skills whilst learning and developing their interpersonal skills and
important challenges faced by industry leaders today and leadership qualities.
tomorrow.
LAW 2024 Business Law
HSP 1024 Hotel Accommodation Operations The English Legal System is applied in many Commonwealth
This subject provides students with the knowledge and skills in countries and it is essential to understand and apply the Laws
all aspects of the Rooms Division operations. Students will be in a systematic basis. Malaysia has further developed her current
given an insight into the functions of Rooms Division operations legal system in the area of Business Law with the introduction of
and the control and smooth operation of the Front Office and alternative methods of dispute settlements.
Housekeeping department.
MGT 1014 Principles and Practice of Management
HSP 2014 Hotel Accommodation Management This subject focuses on management theories and their application
This subject provides an overview to the students in managing in a business organisation. Students will be able to apply their
the Rooms Division. Students will look at several studies and understanding of management theories to given problems in the
comparisons of operations management methods used to organisation and provide appropriate responses.
improve the performance of the rooms division of a hotel
business. MGT 2014 Revenue and Profit Management
Revenue and profit management is the process of making decision
HSP 2024 Hospitality Operations Management in maximising revenue and ensuring costs are controlled to ensure
This subject provides students with a complete overview of optimal profits. It also establishes operation systems that manages
the hospitality operations, focusing on scientific methods yield. This subject aims to provide students with knowledge in
and tools used in ensuring effective and efficient business managing revenue and profit in the context of the hospitality and
operations. It also covers management of hospitality resources tourism industry.
and distribution of goods and services.
MGT 3014 Managing People in the Tourism and
IFS 2014 Management Information Systems Hospitality Industry
With the widespread use of information technology and This subject is a combination of Human Resource Management and
computer, information systems are increasingly shaping the Organisational Behaviour. It provides an overview of fundamental
ways businesses operate and decisions are made. Information HR management functions and at the same time recognises that
systems are essential to many areas of management such as successful management involves the ability to handle people
customer relationship management, decision-making process, effectively and therein the organisational behaviour aspects are
production systems and distribution. This subject introduces incorporated. Students will learn theories/concepts/practices
students to information systems and their application in today’s applied in case studies and different situations in the context of
businesses. the tourism and hospitality industry.

Banjaran Water Villa


With courtesy from Sunway Resort Hotel & SPA
MGT 3024 Quality Management MKT 2024 Marketing Management for Tourism
There are many ways of managing for quality in today’s and Hospitality
businesses. This subject introduces students to the need to This subject provides an overall detail of marketing core
appreciate quality related issues within the context of tourism principles and processes. It also provides students with the
and hospitality. Quality management covers the concept opportunity to apply the key concepts to practical business
of managing quality in the tourism and hospitality industry, situation.
different tools used in managing the quality, measuring
customer expectation and satisfaction level using SERQUAL PRJ 3036 Research Project
analysis and the implication of TQM. The subject provides students with exposure to the real business
environment, particularly in the tourism and hospitality industry,
MGT 3034 Strategic Management in the Tourism & where their knowledge and skills learnt in Research Methods
Hospitality Industry are used to identify, define and analyse problems related to a
This subject aims to familiarise students with the theory and specific area of research. Students will conduct research within
practice of strategic management within the tourism and the context of tourism and hospitality. Findings of the research
hospitality industry. As a capstone unit for the final year students, are to be presented.
this subject aims to integrate as many aspects of the previous
subjects undertaken by students, as well as drawing upon their RSM 2014 Research Methods for Tourism
work experiences. Case studies are used as a learning medium and Hospitality
and a variety of hospitality organisations will be assessed. This subject introduces students to research methods in
business management, particularly for the tourism and
MKT 1014 Principles of Marketing hospitality industry.  It also consists of a series of activities
This subject discusses marketing theories and concepts applied providing practice and experience in the use of a range of
to the hospitality and tourism industry. It emphasises on the research methods, with special reference to research design,
important functions of marketing towards making hospitality data generation, data analysis and reporting of findings.
and tourism businesses successful in a competitive environment.
Students will also be updated with current trends and issues STA 2014 Business Statistics
of hospitality and tourism marketing particularly those which This subject provides opportunities for students to apply
affect the industry in the regions. 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 DCA 1043 Asian and International Cuisine
important processes applied in the world of entrepreneurship. The influence of both Asian and other parts of the world’s
The subject is divided into a few basic sections - the introduction cuisine can be easily found in today’s restaurant menu. This
to entrepreneurship, identifying opportunities through the subject will give the students opportunity to explore the basic
various feasibility studies, developing a suitable business model, and fundamentals of the Asian and International cuisine.
creating and starting the venture, financing the new venture
and managing business growth and ending the new venture. DCA 1064 Culinary and Kitchen Operations I
This subject provides students with basic theoretical and
DCA 1013 Basic Culinary Techniques practical knowledge in the various principles of food preparation
This subject introduces the world of culinary arts to students and production. Students will also learn the importance of
and serves as the foundation for the advanced culinary subjects. teamwork; food safety and hygiene; proper handling of kitchen
Students will be given the opportunity to explore the different equipment and utensils; and basic methods of cutting and
food commodities as well as basic methods of cutting and cooking.
cooking.
DCA 1074 Culinary and Kitchen Operations II
DCA 1144 Pâtisserie This subject will allow students to apply the basic techniques
This subject introduces students to the art of baking and learnt in Culinary and Kitchen Operations I. Emphasis is on food
patisserie. The students will be exposed to the various types of preparation and production; work organisation in kitchen; and
baking ingredients and different basic techniques to produce portioning and quality control of food.
desserts.
DCA 1103 Baking and Pastry
DCA 1033 Classical French Cuisine This subject aims to introduce important knowledge and skills
Students are taught classic French cuisine here. They will in basic baking and pastry making. It includes commonly used
have the opportunity to apply the basic techniques learnt ingredients and various techniques in baking and pastry.
in Basic Culinary Techniques. This subject also emphasises
the importance of mise en place, work organisation and DCA 2013 Viennoiserie and Boulangerie
production.
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 DEN 2013 Communication Skills
In Contemporary Cuisine, students will apply all the techniques This subject will equip students with basic oral and
covered in previous subjects to develop their own menu based communication skills. It includes speech research, preparation
on the “basket system”. Students will be introduced to menu and oral presentation. Students will be given exposure
planning, engineering and standard recipe. Applied sciences to industry’s requirements such as conducting meetings,
in food will also be introduced here. Students will be able to interviewing skills, drafting and presenting proposals.
identify factors influencing eating habits, evaluating food
through sensory characteristics. DEV 1014 Introduction to Events Management
This subject provides the basic understanding in both theory
DCA 2033 Culinary Artistry and practical in setting up an event. It covers the four major
This subject is designed to provide students with the stages in organising an event – planning, managing, staging
fundamental skills in kitchen arts and on how to enhance food and evaluating. This subject will also provide the necessary
presentation. Students will have the opportunity to learn, via background understanding for the students via events project
demonstration and practice, advanced piping techniques, cake proposals and analytical reports.
decoration, bread showpieces, chocolate and sugar works.
DEV 1023 Events Support Services
DEC 3013 Introduction to Economics This subject is designed to focus on the sales skills and
This subject enables students to understand and apply the support services provided by suppliers and vendors to an
economic principles of supply and demand theories; costing events company. The core support services would encompass
and market structures and the relationships between them. It tourism, hospitality, commercial and government suppliers and
also encompasses the basic economic concepts and enables vendors. Student will be taught to source for the most suitable
an assessment of how the hospitality and tourism industry vendors and organise multiple vendors. Organisational skills
operates from an economic standpoint. will be developed and implemented through the awareness of
suppliers and vendors established systems and work procedures
DEN 1013 Business English I specific to each industry.
This subject is developed to enable student to learn and
practise the main elements of Business English, for use in the DEV 1043 Events Graphic Design
hospitality, tourism, and events industries. It covers four basic This subject is designed to provide students with an
language skills namely speaking, reading, listening and writing, understanding of the fundamentals and basics of graphic
augmented with a variety of language activities to develop design, creative thinking and conceptual planning. The syllabus
their proficiency in English. will be geared towards the events and conventions industry
with practical coursework at all stages from planning to
DEN 1023 Business English II execution.
This subject has been designed in continuation to the Business
English I subject. It enables students to learn and practise DEV 2014 Events Operations I
further the main elements of Business English, focusing on This subject is designed to prepare students to meet the
writing skills as applicable to the needs of hospitality, tourism, challenges associated with the managing of MICE and events.
and events industries. 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 DHS 1034 Food and Beverage Service I
As a follow-up to Events Operations I, the emphasis of Events This subject provides students with knowledge and skills on all
Operations II is on managing, staging and evaluating events. aspects of food and beverage operations. Emphasis is placed
This subject will provide a practical platform for students to on the understanding and practice of hygiene and cleanliness;
organise an event. It trains students to be critical and creative relationship with staff and guests; acquisition of skills on types
in managing events, obtain sponsorships, create promotional of restaurant services and organisation; and selling techniques
materials and handle media relations. for food and beverage.

DFD 1013 Food Safety and Sanitation DHS 1044 Food and Beverage Service II
This subject is an introduction to the food safety and sanitation As a follow up to Food and Beverage Service II, this subject
issues in the foodservice industry. It is designed to provide emphasises on the acquisition of skills on silver service, gueridon
students with the theoretical knowledge and practical skills to service, buffet service, carving service and wine service; and
prevent food contamination during the food preparation and management aspect of food and beverage operations i.e. legal
production, distribution and service processes. considerations, revenue control, performance measures, sales
promotion, staff organisation and training, leadership and basic
DFD 2013 Kitchen Design and Ergonomics management skills.
This subject will provide an introduction to the key issues
involved in the design and management of foodservice facilities, DHS 1053 Food and Beverage Operations I
illustrated with examples drawn from the industry. It presents This subject provides knowledge and skills to students on all
the basics of foodservice, concept development, equipment aspects of food & beverage operations. Emphasis is placed on
selection and installation and facilities maintenance in the the understanding and practice of hygiene and cleanliness;
foodservice facilities. The subject will also provide students acquisition of skills on types of restaurant services and
with the necessary fundamentals of ergonomics in foodservice organisation; and selling techniques for food and beverages.
facilities.
DHS 1063 Food and Beverage Operations II
DFL 2013 Foreign Language – Elementary French As a follow up to Food and Beverage Operations I, this subject
This subject introduces students to the vocabulary, greetings, emphasises on the acquisition of skills on silver service, gueridon
culinary terminologies, basic conversation, phonetics, sentence service and carving service; development of understanding and
forming, grammar, salutations and translations used in the practice of teamwork; and handling of staff and customers.
hospitality and tourism industry.
DHS 1073 Food and Beverage Operations III
DFL 2023 Foreign Language – Elementary Japanese As a follow up to Food and Beverage Operations II, this
This subject will introduce students to the Japanese characters subject emphasises the management aspects of food and
(Elementary Kanji and Kana), basic pronunciation and vocabulary, beverage operations i.e. legal considerations, revenue control,
daily greetings and expressions, numerals, phonetics, grammar performance measures, sales promotion, staff organisation
and sentence forming that will lead to basic conversation used and training, leadership and basic management skills. In terms
in everyday life. of technical aspect, emphasis is placed on buffet operation,
gueridon service and wine service; more importantly up-selling
DHS 1013 Beverage Studies skill as well as exposure to table d’hote menu with choices.
This subject aims to provide an in-depth knowledge of wine,
spirits, liquors, bar products and coffee beverages; and to DHS 2014 Restaurant Business Operations
provide a practical environment for wine tasting, setting up the This subject covers the aspect of concept development,
bar, mixology, bar flairing and coffee preparation. selection of restaurant location and layout, menu planning,
marketing, human resource management, purchasing, food
DHS 1023 Understanding Hospitality and production, quality control, service and etc. of running a
Tourism Industry restaurant business. Students will be required to run a “real life”
This subject introduces students to the different sectors that restaurant as part of their practical.
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 2024 Rooms Division Operations I DMG 2013 Fundamentals of Management
This subject will provide students of accommodation services This subject covers theories of management and is a core
with the necessary knowledge of technical matters relevant to subject that exposes students to key functions, principles,
the various services, with the necessary practical details relevant concepts and skills of effective management. Often these
to each service, with knowledge of the factors determining responsibilities come to the students even before they are
the types and standard of service to be provided and with ready to take up managerial roles. Therefore, this subject
a knowledge of particular supervisory and management enables them to gain necessary knowledge and confidence in
techniques relevant to accommodation services. the art of management.

DHS 2034 Rooms Division Operations II DMG 2023 Human Resource Management
This subject will set the path for the introduction of Front Office This subject sets the path to the introduction of managing
Operation & Management in the hotel industry. The students human resource in the hospitality, tourism and events industries.
will be able to obtain basic knowledge and skills in Front The students will get an overall view of current practices in the
Office. industry.

DMG 2043 Purchasing and Cost Control DMG 2033 Supervisory Skills
This subject is an introduction to the concept of cost control and This subject is an introduction to novice leader especially
its relation to purchasing in the food and beverage industry. It the front line supervisor. It provides a basic understanding
is designed to provide students with the understanding of how, of leading; knowledge about the different elements of a
when and where cost is created, and how an establishment supervisor’s job; basic awareness and appreciation of the skills,
controls its cost in the different phases of purchasing and attitudes and abilities needed to supervise and lead employees
operations. successfully.

DIN 3016 Internship DMK 2013 Principles of Marketing


The internship gives students an opportunity to develop their This subject explores market-orientation and a customer-
practical and technical skills in a work environment, to learn focused approach within the context of the hospitality
skills of supervisory and administrative nature and to develop and tourism industry. The factors driving change in today’s
their self-confidence and self-awareness. Students are placed business environment are evaluated from both a corporate and
with a hospitality or foodservice related organisation for 20 customer perspective. The components of the marketing mix
weeks. are considered in response to changing customer needs using
practical examples from the hospitality and tourism industry.
DIT 1013 Introduction to Information
Technology DMK 2023 Integrated Marketing Communications
This subject provides a foundation in understanding Information This subject focuses on the importance of combining all the
Technology (IT) and how IT can be used in daily human life components of the promotional mix in marketing – advertising,
and profession. Students will be trained to understand basic sales promotion, public relations, personal selling and direct
IT concepts on the different computer hardware and software marketing. It also exposes students to marketing-related
aspects; and exposed to the latest technological advancement, activities such as branding, packaging and sponsorship as a
issues on IT and their implementation in the hospitality and complete communication message in line with the corporate
tourism industry. strategy of managing profitable customer relationship.

DIT 1023 Events Project Work DRS 3014 Industry Research Project
This subject introduces students to fundamentals of project This subject provides students with a fundamental series of
management. It will cover the whole process of project steps in planning and conducting a research. The subject
management, including project initiation, project planning, equips students with skills, ideas and confidence to undertake
project implementation and project closure. Students will also a small piece of primary research. The research projects
be taught how to draw up a Gantt chart to track their events. can be conducted in the context of tourism, hospitality or
events. Students will be required to collaborate with industry
DLW 3013 Hospitality and Tourism Law organisations to gain an insight into the issues identified for
The primary focus of this subject is limited to the study of research.
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.
DTR 1013 International Cultural Studies DTR 1044 Basic Airfares and Ticketing
This subject emphasises the importance of cultural elements The subject provides the fundamentals of fare construction
that are critical to the attractiveness of a tourist destination. formula and units that train students to use more advanced
The subject examines cultural diversity in relation to tourism principles of international fare construction. Simulated travel
management. It seeks to develop an awareness of and respect routings will be used as learning tools in problem solving.
for one’s own and other cultures in order to provide culturally The process of fare construction is taught according to IATA
sensitive visitor experiences. The subject aspires to teach standards.
students to identify characteristics, expectations and barriers
of diverse cultural groups, for the development of effective DTR 1054 Advanced Airfares and Ticketing
cross-cultural interaction. It also seeks to formulate students The purpose of this subject is to train students to use a
to be able to think critically and laterally through discussions computer reservation systems (CRS). The CRS section covers
and observations of specified cultural issues in the tourism and the five key components required by the travel industry,
hospitality industry. i.e. Airline Reservations, Automated Fares and Ticketing, Car
Rental Reservations, Hotel Reservations and Tour Reservations.
DTR 1023 Tourism Impact Studies Students will be provided with the online CRS component and
This subject is specially designed to equip students with a can access to the web-based e-learning from home, in a library
thorough understanding of tourism and the environmental or anywhere else provided they have a computer with Internet
impacts caused by tourism development. Issues in eco-tourism access to commence self-practice.
and sustainable tourism will be among the major focus. The
student will be able to see the different perspectives of the host DTR 2013 Tour Operations I
communities, destination planning committees and regulatory The aim of the subject is to develop students’ understanding
bodies. of the scale and scope of the tour-operating sector of the
tourism industry, and to give them an opportunity to study the
DTR 1033 Geography of Tourism role of the tour planner, selling to groups and individuals, and
This subject is concerned with the spatial distribution of planning itineraries. Students will research all components of a
tourism, focusing on the definition and description of tourist tour package, tour costing, advertising and promotion, travel
places and tourist mobility. It introduces a number of key group dynamics for a simulated tour project.  The subject will
geographic concepts, such as generating regions, tourism develop their skills in office operations, including promotions,
flows, destination places and geographic resources for tourism. tour planning and costing.
These concepts are then applied in each of the world’s tourism
regions as defined by the World Tourism Organisation, so that DTR 2024 Tour Operations II
a more practical sense of global geography for tourism is The subject has been designed to encourage students to
reinforced. 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 Adhering to the government’s call for more
interdisciplinary undergraduate and new graduate environmentally friendly buildings, this academic
programmes. The academic block of more than block is vying for the Green Mark Singapore and Green
550,000 sq. ft. will accommodate at least another Building Index (GBI) Certification. The environmentally
9,000 student population. The 2-level basement car friendly design and concept in construction
park below the football field will consist of about incorporates energy and water efficiency, and
1,000 parking bays available to both staff and innovation for good natural lighting and ventilation
students. 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 Multi-Purpose
The construction of a 5,000-seat grand auditorium Sports Complex
will be equipped with the most modern and premier
A Multi-Purpose Sports Complex will be built
state-of-the-art facilities and AVA system. This
adjoining to the Auditorium. This Sports Complex
auditorium will be one of the most outstanding in
will be used for both indoor sporting activities and
Malaysia to house graduation ceremonies and world-
Sunway examinations and events appropriately. The
class events like the Cats musical, Il Divo and grand
Sports Complex will have a seating capacity of 1,000
opera performances as well as symposiums.
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

Australian Business Programmes


sunway.edu.my/university (Victoria University, Melbourne, Australia)
• Bachelor of Business (Twinning Programme/3+0)
(Accounting, Banking & Finance, Financial Risk Management,
SUNWAY UNIVERSITY (KPT/JPT/DFT/US/B15) International Trade and Marketing)
Owned and governed by Jeffrey Cheah Foundation (800946-T) • Master of Business Administration (MBA)

No. 5, Jalan Universiti, Bandar Sunway, PROFESSIONAL ACCOUNTING PROGRAMMES


46150 Petaling Jaya, Selangor, Malaysia. • Association of Chartered Certified Accountants (ACCA)
+6 (03) 7491 8622 • Certified Accounting Technician (CAT)
+6 (03) 5635 8630 • Certificate in Finance, Accounting & Business (CFAB)
info@sunway.edu.my • The Institute of Chartered Accountants in England & Wales (ICAEW)

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