C1 & 2 - HM225

1.
0 STATEMENTS OF VISION, MISSION AND EDUCATIONAL GOALS
No. Standards and Criteria Objective Evidence Document/File No
Basic Standards
UiTM Philosophy
A belief that every individual has the ability to attain excellence through
the transfer of knowledge and the assimilation of moral values so as to
become professional graduates capable of developing knowledge, self,
society and the nation.
UiTM Vision
To establish UiTM as premier university of outstanding scholarship and
academic excellence capable of providing leadership to Bumiputera's
dynamic involvement in all professional fields of world-class standards
in order to produce globally.
UiTM Mission
To enhance the knowledge and expertise of bumiputeras in all fields of
study through professional programmes, research work and community
service based on moral values and profesional ethics.
MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 1

1.1 STATEMENTS OF VISION, MISSION AND EDUCATIONAL GOALS
i Basic Standards
Faculty of Hotel & Tourism Vision

To be acknowledged as a leading educational center for the Faculty profile Faculty Leaflet,
development and dissemination of knowledge in the field of hospitality UiTM Prospectus
and tourism, locally and internationally. Organization chart : (2006-2007)
1. Functional task
2. Academic
Faculty of Hotel & Tourism Mission Administration
To promote the Faculty as a center of academic excellence that is of 3. Training Kitchen
competitive standing locally and internationally, to generate highly 4. General Administration
professional graduates who are competent, committed, productive,
caring and entrepreneurial in the field of hospitality and tourism. ISO 9001:2000
(Quality Manual)
PK.UiTM.(P)
ii Quality Development
Values
Teamwork, continuous improvement, new knowledge.
Organizational Culture
Along with vision, mission and values, FPHP promotes its own
“Culture of Opportunity”.

1.2 PARTICIPATION IN THE FORMULATION OF VISION, MISSION AND EDUCATIONAL GOALS
i Basic Standards
The vision, mission and goals were defined by principal stakeholders : Am (Pentadbiran) 100-FHOTOUR
1. Faculty (PT. 1/1 (1))
2. Alumni
3. Industry professionals
The vision, mission and goals were formulated in consultation with Am (Pentadbiran) 100-FHOTOUR
stakeholders that include representatives of (PT. 1/1 (1))
1. Academic staff (public and private institutions)
2. Government agencies.
3. Private sectors

1.3 ACADEMIC AUTONOMY
I Basic Standards
• The Faculty have appropriate autonomy to design the curriculum Terms and references from
and to allocate the resources necessary for its implementation to Curriculum Development
ensure the achievement of programme outcomes. Committee.
• The autonomy also cover programmes that are being conducted
by other institutions and agencies (public and private) which is List of academic staff teaching 500-FHOTOUR
negotiated through consultation and co-operation to optimize the use load (ATA) (PT. 11/4/3)
of resources and to assure quality.
• External courses – Center 500-FHOTOUR
of Excellence, (PT. 23/4/2/2)
• Statistic annual budget, 400-FHOTOUR
development budget, (PT. 15/3)
ii Quality Development allocation budget for
teaching and learning
The contributions of all academic staff are focused on :
• Actual curriculum development and implementation
• Research and paper presentation
• Social responsibility Research & Publications 600-FHOTOUR (PT. 5/2)
• Personal growth Khidmat Masyarakat
• Academic supervision of students Industrial Attachment
Independent study, Post
Educational resources are distributed according to the educational needs, Graduate Advising 600-FHOTOUR (PT. 5/2)
which include infrastructure and academic staff development. Pembangunan Staf 500-FHOTOUR
(PT. 16/2/1)

1.4 LEARNING OUTCOMES
HOTEL MANAGEMENT
i Basic Standards
1. Program Objectives
a) Certificate Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)

• Demonstrate basic knowledge and skills relevant to the Program
industry.
• Demonstrate the skills necessary to obtain an entry level Faculty and UiTM Prospectus 100-FHOTOUR
position. (PT. 8/12/2)
• Communicate effectively using written and oral skills with Syllabus 600-FHOTOUR
people of different culture. (PT. 3/3/2)
• Perform basic supervisory functions.
• Demonstrate life-long learning commitment for continual Learning Outcome 500-FHOTOUR
professional growth. (PT. 16/2/2)
Course files
b) Diploma
• Demonstrate basic knowledge and skills in all areas of
food and beverage service, front office and housekeeping.
• Effectively work as a member of a team, serve clients and
customers, teach others new skills, exercise leadership
behavior, negotiate, and work with others from diverse
backgrounds.
• Demonstrate ethical behavior and self-management in
personal and professional activities.

• Communicate effectively using written and oral skills with

people of different culture.
• Perform basic supervisory function.
• Demonstrate life-long learning commitment for continual
professional growth.
c) B.Sc (Hons)
• Demonstrate advanced knowledge and skills in all areas of
food and beverage service, front office and housekeeping.
• Effectively work as a member of a team, serve clients and
customers, teach others new skills, exercise leadership
behavior, negotiate, and work with others from diverse
background.
• Demonstrate managerial function and meet organizational
and industrial challenges and demands.
• Demonstrate a sense of professionalism necessary for
working successfully in the hospitality and tourism
industry and demonstrate a commitment to continued
• Demonstrate life-long learning commitment for
continuous professional growth.
d) Masters in Hospitality Management

• Exhibit knowledge of traditional management theory,
leadership and management roles, organizational structure
and change, service, quality, decision-making,
empowerment, and ethics.

• Demonstrate understanding of the operational function of

the organization.
• Utilize research and problem-solving techniques to
employ “out of the box” critical thinking skills in a variety
of hospitality situations.
• Acquire and manage hospitality management information
from a variety of sources.
• Acquire the ability for lifelong learning through
professional development.
2. Program Outcome
a) Certificate
Able to do hands-on task in the front and back of the
house department.
Demonstrate customer service skills and professional and
ethical conduct according to industry standards.
Participate and perform effectively as a member in day-
to-day operations of the room divisions and food and beverage
departments.
Demonstrate communication skills appropriate for the
industry.
Display a professional image, positive attitude, strong
work ethic, and recognize his/her role in the success of the organization
where he/she is employed.

• Acquire and correctly use general industry information,

technical skills, and certifications for employment in the
hospitality industry.
• Able to express ideas effectively and work as a team in
inter department and at all level of the organization.
• Able to acquire hospitality management information and
the ability for lifelong learning through professional
development.
b) Diploma
• Having the knowledge in the operations of hotel industry.
(DI)
• Perform operational tasks in housekeeping, front office
and food and beverage departments. (D2)
• Use technology to achieve operational efficiency and
productivity in foodservice and lodging organizations.
(D7)
• Demonstrate ethical behavior throughout the learning
process. (D3 and D4)
• Use appropriate, professional written and oral
communication skills. (D5)
• Make decisions based on integrating knowledge of
functional areas for managing foodservice and lodging
organizations. (D6)

• Acquire hospitality management information and for

lifelong learning through professional development. (D7)
• Identify and solve task related problems. (D6)
• Act effectively as an individual and in a group with
leadership and entrepreneurial capabilities. (D8)
c) B.Sc (Hons)
• Act effectively as an individual and in a group with
leadership, entrepreneurial and managerial capabilities.
(D5 and D8)
• Apply human resources, management, and leadership
knowledge and skills to enhance performance as an
employee and team member, and to contribute to the
management of a hospitality enterprise. (D5 and D8)
• Recognize and adapt to various and changing
technologies, systems, and computer applications for the
hospitality industry. (D7)
• Apply and integrate hospitality experience, skills, and
knowledge to enhance job performance and future
employability. (D1 and D2)
• Listen and effectively communicate in a positive,
professional, and ethical manner with customers and co-
workers of diverse backgrounds to create an exemplary
hospitality experience based on respect and joy. (D5)

• Recognize the impact of hotel industry in a global,

economic, environmental and society context and the
ability to take social responsibility. (D3 and D4)
• Demonstrate customer service skills and professional and
ethical conduct according to industry standards. (D4)
• Able to identify, formulate and solve situational problems.
(D6)
d) Masters in Hospitality Management

• Demonstrate the ability to thoroughly respond to
contemporary hospitality management issues found in the
hospitality industry. (D1)
• Make strategic decisions and develop effective solutions
to advanced managerial problems for foodservice and
lodging organizations. (D6)
• Examine mechanisms and techniques employed in the
management of hotel management, convention and
meetings management, or food service management.
• Apply human resources, management, and leadership
knowledge and skills to enhance performance as an
employee and team member, and to contribute to the
management of a hospitality enterprise. (D5 and D6)
• Able to recognize the impact of hotel industry in a global,
economic, environmental and society context and the
ability to take social responsibility. (D3 and D4)

• Demonstrate leadership and entrepreneurial characteristics

and professional behaviors. (D8)
• Listen and effectively communicate in a positive,
professional, and ethical manner with customers and co-
workers of diverse backgrounds to create an exemplary
hospitality experience based on respect and joy. (D5)
• Conduct research on problems in the hospitality industry
and disseminate research findings by writing abstracts,
manuscripts, and other documents and by making
professional presentations. (D6)
• Acquire hospitality management information and the
ability for lifelong learning through professional
development. (D7)

TOURISM MANAGEMENT
i Basic Standards
1. Program Objective Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)

Program
Faculty and UiTM Prospectus 100-FHOTOUR

(PT. 8/12/2)
Syllabus 600-FHOTOUR
2. Program Outcome (PT. 3/3/2)
Learning Outcome 500-FHOTOUR

(PT. 16/2/2)
Course files

FOODSERVICE MANAGEMENT
i Basic Standards
1. Program Objective
• Have a sound understanding of, as well as the ability to apply the Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)
principles of foodservice systems and operations, and are Program
capable of expanding managerial and entrepreneurial skills.
• Communicate effectively with colleagues, superiors, and clients Faculty and UiTM Prospectus 100-FHOTOUR
and practice ethical and professional behavior. (PT. 8/12/2)
• Demonstrate competency as a team player and/or as well as Syllabus 600-FHOTOUR
team leader in the foodservice industry. (PT. 3/3/2)
• Demonstrate the ability to adopt and adapt the changes and Learning Outcome
innovations to meet industry expectations. 500-FHOTOUR
(PT. 16/2/2)
Course files
2. Program Outcome
• Identify, plan, organize, control, evaluate and allocate resources

of foodservice operations.
• Demonstrate a working knowledge of food preparation theories
and techniques, and use this knowledge to meet production
requirements of a foodservice operation within a projected
budget.

• Work effectively with others of diverse capabilities and

background, and catering to all types of customers.
• Supervise and monitor all operational phases in any food service
operation.
• Demonstrate ethical behavior and self-management in personal
and professional activities.
Bachelor in Foodservice Management (HM 222)
Basic Standards
1. Program Objective
• Exhibit an extensive knowledge of foodservice management

with one or more specialized areas that lead to a sustainable and
productive career.
• Practice strong professional ethics, values, and attitudes in work
environment for the benefits of the organizations both locally
and globally.
• Demonstrate effective interpersonal, communication, leadership
skills, and teamwork in an organizational setting.
• Possess strong perseverance towards challenges and committed
to professional excellence, integrity, and life-long learning.

2. Program Outcome
• Prepare, maintain, analyze, and utilize financial documents

and data related to foodservice organizations.
• Plan, organize, coordinate, develop, and evaluate the
resources of foodservice organizations.
• Plan, develop and evaluate nutritional and safety aspect of
foods in foodservice organizations.
• Use technology to achieve operational efficiency and
productivity in foodservice organizations.
• Make decisions based on integrating knowledge of
functional areas for managing foodservice organizations.
• Demonstrate leadership and entrepreneurial characteristics
and professional behaviors.
• Use appropriate, professional written and oral
communication skills.
• Demonstrate best practices in the operation of foodservice
organizations to meet customer expectations.

CULINARY ARTS MANAGEMENT
i Basic Standards
1. Program Outcome Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)

Program
B.Sc (Hons) in Culinary Arts Management
Faculty and UiTM Prospectus 100-FHOTOUR
1. Knowledge in specific areas : (PT. 8/12/2)
Recognize principles and demonstrate knowledge in the area of Syllabus 600-FHOTOUR
gastronomy (PT. 3/3/2)
2. Practical skills : Learning Outcome 500-FHOTOUR

Perform cooking skills and develop products in accordance to (PT. 16/2/2)
industrial standards and gastronomic trends. Course files
3. Social Responsibility :
Describe contemporary issues in culinary area such as food
related issues for organization and society well-being.

4. Values, Ethics and Professionalism :

Demonstrate positive attitudes, work values, work
collaboratively with colleagues to accomplish mission, goals and
objectives of organization.
industrial challenges and demands in ethical manner
5. Communication, Leadership and Groups working skills

Perform managerial roles and functions :
a) Communicate effectively at all levels.
b) Manage time effectively in the organization.
6. Problem Solving and Decision Making

Design and conduct qualitative and quantitative analysis and
interpretation of data for managerial decision making
7. Information management and life long learning

a) Use library and /or internet resources to enhance
knowledge base.
b) Critique, analyze, evaluate and synthesize materials
from various sources
c) Demonstrate life-long learning commitment for continual

8. Management and entrepreneurship

• Design and deliver performance and industry
standards for cost, safety and quality.
• Demonstrate entrepreneurial skills.
• Function effectively in terms of communication,
technical and conflict resolution skills
Diploma in Culinary Arts
Knowledge in specific areas

Recognize and apply principles and theories in the area of
culinary arts (pastry, western and eastern and management of
kitchen)
Practical skills
Perform in all areas of cooking, restaurant services including
good hygiene and sanitation practices in accordance to
industrial standards, culinary and gastronomic trends.
Social Responsibility
Describe contemporary issues in culinary area such as food and
safety issues.

Values, Ethics and Professionalism

Demonstrate positive attitudes, work values, work
collaboratively with colleagues to accomplish mission, goals
and objectives of organization.
5. Communication, Leadership and Group working skills

Perform basic supervisory functions :
a) Communicate effectively in writing recipes and menus.
b) Convey kitchen technical terms through oral presentation.
c) Manage time effectively as it relates to organization,
production and operations.
6. Problem Solving and Decision Making

Use contemporary culinary techniques, skills and tools to solve
situational problems.
7. Information management and life long learning

Use library and/or internet resources to enhance knowledge.
Demonstrate life-long learning commitment for continual
8. Management and entrepreneurship

• Deliver results that meet industry standards for cost,
safety and quality.
• Demonstrate entrepreneurial skills.

Master in Gastronomy
1. Exhibit innovative and entrepreneurial skills, perform

managerial functions and meet organizational needs as well as
industrial challenges and demands.
2. Implement organizational policies and procedures.
3. Evaluate the relationship between the realms of gastronomy and

social theories.
4. Demonstrate life-long learning commitment for continuous


Upon the completion of Certificate in Culinary Arts, graduates

should be able to:
1. Demonstrate specific knowledge and skills in food production,

including good hygiene and sanitation practices in accordance
to industrial standards.
2. Demonstrate the positive culinarian attitudes and work

values,
work collaboratively with colleagues to accomplish mission,
goals and objectives of organization.
3. Demonstrate entrepreneurial skills.
4. Demonstrate life-long learning commitment for

continual

2.0 CURRICULUM DELIVERY AND DESIGN
2.1 CURRICULUM DESIGN AND TEACHING LEARNING METHODS
i Basic Standards
• All aspects of the educational programmes is clearly related to • Kurikulum program Pelan Pengajian Program
the purpose of the faculty. termasuk elektif, teras fakulti HM225
• The curricular approach, the educational content and teaching- pengkhususan, kompetensi
learning methods are appropriate, consistent with and support the (skil kulinari)
attainment of the learning outcomes. • Fail Pengajaran(Course 100-FHOTOUR
• For each programme, the curriculum approach and structure as File) (PT. 9/10/6-1)
well as the teaching-learning and assessment methods that will • OBE Silibus dan Skima 600-FHOTOUR
support the approach is determined. Kerja (PT. 3/3/1)
• There is a variety of teaching-learning methods which will • I-Learn dan statistiknya
enable students to develop the range of intellectual and practical • Analisis/statistik
skills as well as positive attitudes (including analytical learning Kepelbagaian kaedah P & P 600-FHOTOUR
and critical learning) yang digunakan termasuk (PT. 5/2)
• The teaching-learning methods ensure that students take elemen teori, praktikal,
responsibility for their own learning and prepare them for life-long praktikum
learning. Total dependence on the lecture method is not encouraged. • Rekod/minit mesyuarat
• Electives are included to enable students to graduate with a pembentukan kurikulum 600-FHOTOUR (PT.3/1)
minor. They are monitored so that they do not exceed training in the • Rekod/minit
core subjects. mesyuarat reviu/penilaian 100-FHOTOUR
• Students are free to choose 2 Co-curriculum courses to enrich semula/kemas kini kursus (PT. 36/5/6/4)
students' experiences, foster personal development and prepare them • Senarai Kursus
for responsible leadership. Bidang Pengkhususan 100-FHOTOUR (PT.6/1)
HM225 (Pelan Pengajian) 100-FHOTOUR (PT.6/1)
• Buku Panduan (Pengawasan AR
Akademik Akademik)
• Buku Peraturan
Akademik
No. Objective Evidence Document/File No

• Modul Pembangunan
& Kepimpinan Pelajar
(PPKP) untuk pelajar dari 100-FHOTOUR(PT.
proses pendaftaran hingga 1/1/1)
pengijazahan
Strukur pengurusan akademik
(Carta Organisasi Pengurusan
Akademik)
ii. Quality Development

• The curriculum should encourage personal development of
individuals with a broad perspective whom are not narrowly
focussed on a discipline or subject.
• Co-curriculum should be directed and supervised by qualified
personnel and should be appropriately funded Basic Standards.

2.2 SCIENTIFIC METHODS
i Basic Standards
• Components of the curriculum teach the principles of • Courses: 600-FHOTOUR
scientific method and provide opportunities for critical review of a. Critical review of (PT. 3/2)
the literature, problem solving, analytical thinking, critical and literature:
creative thinking as well as evidence-based decision making. - HTC 530 600-FHOTOUR
- HTH 650 (PT. 3/3/1)
- HTC 620
500-FHOTOUR
b.”analytical thinking” (PT. 17/5/1)
- HTH 650
- HTC 630
600-FHOTOUR
c. ”creative thinking” (PT. 5/2)
- HTC 540
- HTC 560
- HTC 520
ii
Quality Development • Silibus dan Skima Kerja
OBE dan Pelaksanaannya
• The curriculum includes elements for training students in
creative thinking and problem solving. • Analisis/ komposisi
kaedah ilmiah spt kajian
literitur dll

2.3 CONTENT AND STRUCTURE OF CURRICULUM
i Basic Standards
• Each programme identifies and incorporates in the curriculum • Kurikulum & perubahannya 600-FHOTOUR
the important basic or core disciplines/subjects that are essential termasuk jumlah kredit (PT. 3/2)
for understanding the concepts, principles and methods that kursus
support the outcomes of higher education as well as the 100-FHOTOUR
programme. • Kerangka kelayakan (PT. 37/1)
• The breadth and depth of the content of the core courses as well Malaysia termasuk % teras,
as the sequencing of the courses are appropriate in support of the elektif, pengkhususan dan 100-FHOTOUR
effective achievement of the outcomes. Adequate time is allocated, kesesuaian dengan nama (PT. 9/10/6-1)
taking into consideration appropriate balance between core and ijazah
elective courses.
• Each programme fulfil the requirements for the core disciplines • Kurikulum program Pelan Pengajian Program
for an award to be given in the major and minor fields. termasuk elektif, teras HM225
fakulti pengkhususan,
kompetensi (skil kulinari)
ii • Fail Pengajaran(Course 100-FHOTOUR
Quality Development File) (PT. 9/10/6-1)
• For academic purposes: • Statistik Pengendalian aktiviti
i. the contents of the core discipline is adapted from time to time to mengenai isu-isu semasa 500-
keep up with the scientific, technological and knowledge secara berterusan dalam FHOTOUR(PT.16/2/2)
development in those fields and to meet the needs of industry. pengendalian kursus atau
ii. the faculty establishes mechanisms for identifying topics of diluar kursus/program
contemporary importance at local, national and global levels
through cross disciplinary boundaries.
• For social responsibilities - the contents of the core discipline is
adapted from time to time and imparted to the society through
hands-on training.
2.4 ETHICS AND HUMANITIES
i Basic Standards
• Each programme identifies the aspects in ethics and humanities • Kurikulum dan 600-FHOTOUR
that enable effective communication, decision-making and ethical kandungan kursus etika dan (PT. 3/2)
practice. The relevant elements, which have been identified, is kemanusiaan serta
incorporated in the curriculum. peratusnya. 100-FHOTOUR
(PT. 37/1)
100-FHOTOUR
(PT. 9/10/6-1)

• The contributions of ethics and humanities is adapted from time
to time to suit the scientific needs of the programme, the changing
demographic and cultural contexts as well as the needs of society.
2.5 MANAGEMENT OF PROGRAMMES

i Basic Standards
• Students are provided written information during the program • Maklumat Ketua
briefing about the educational goals, learning outcomes and Program dan SIG 100-FHOTOUR (PT. 1/1)
requirements of each programme, the nature of the content, and the 100-FHOTOUR (PT. 9/1)
methods of evaluation to be employed. • OBE Silibus dan Skima
Kerja
• Culinary Arts programme has a head and a team of experienced 100-FHOTOUR (PT. 6/1)
academic staff/ committee that is responsible for the planning, • Carta organisasi
implementing and improving of the programme based on the pengurusan akademik
programme outcomes. 400-FHOTOUR
• Terma dan rujukan (PT. 15/3)
• The programme head or committee have the authority and J/Kuasa Akademik, J/Kuasa
procedures that are established by the governance structure for Kurikulum yang jelas
monitoring the programme. 100-FHOTOUR
• Senarai tugas Ketua (PT. 35/5)
• The programme head or committee have adequate resources to program yang jelas termasuk
plan and implement the teaching learning methods, assessment of autoriti

students, course and programme evaluation and innovations that are 100-FHOTOUR
required. • Sumber kewangan/bajet, (PT. 9/11/2)
alat, staf yang diberikan 100-FHOTOUR
kepada Ketua Program dan (PT. 9/11/2)
Quality Development J/Kuasa (statistik, jumlah vot) 100-FHOTOUR
ii (PT. 9/11/1)
• The curriculum or programme committee include representatives • Ahli J/Kuasa Kurikulum 500-FHOTOUR
of academic staff, stakeholders and alumni. (Panel penasihat) terdiri dari (PT. 1/5/2)
• Students are involved in the planning of student Stake Holder, alumni
activities. pensyarah. Statistik &
analisisnya
2.6 LINKAGES WITH EXTERNAL STAKEHOLDERS
i Basic Standards
 Operational linkages are maintained with various external • Kajian kepuasan 100-FHOTOUR (9/10/6-(1))
stakeholders. pelanggan
• Maklum balas 100-FHOTOUR (PT. 9/10/6-1)
Stakeholders 100-FHOTOUR (PT. 25/4/1)
(statistik/analisis)
• Laporan latihan
indusri/praktikum 100-FHOTOUR (PT. 9/10/6-1)
• Rekod maklum balas
digunakan untuk
menambahbaik kurikulum,
Pengajaran & Pembelajaran,
penilaian pelajar dan
600-FHOTOUR (PT. 5/1)
sebagainya.
• Statistik pensyarah,
industri dll yang terlibat
dalam pengendalian program
IPG
 The programme/curriculum committee regularly obtained

feedback about graduates from employers and used the
information for curriculum improvement.

C1 &amp; 2 - HM225

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1.

0 STATEMENTS OF VISION, MISSION AND EDUCATIONAL GOALS

No. Standards and Criteria Objective Evidence Document/File No

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 1

No. Standards and Criteria Objective Evidence Document/File No

Faculty of Hotel & Tourism Vision

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 2

No. Standards and Criteria Objective Evidence Document/File No

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 3

No. Standards and Criteria Objective Evidence Document/File No

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 4

No. Standards and Criteria Objective Evidence Document/File No

a) Certificate Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 5

No. Standards and Criteria Objective Evidence Document/File No

• Communicate effectively using written and oral skills with

d) Masters in Hospitality Management

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 6

No. Standards and Criteria Objective Evidence Document/File No

• Demonstrate understanding of the operational function of

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 7

No. Standards and Criteria Objective Evidence Document/File No

• Acquire and correctly use general industry information,

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 8

No. Standards and Criteria Objective Evidence Document/File No

• Acquire hospitality management information and for

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 9

No. Standards and Criteria Objective Evidence Document/File No

• Recognize the impact of hotel industry in a global,

d) Masters in Hospitality Management

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 10

No. Standards and Criteria Objective Evidence Document/File No

• Demonstrate leadership and entrepreneurial characteristics

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 11

No. Standards and Criteria Objective Evidence Document/File No

1. Program Objective Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)

Faculty and UiTM Prospectus 100-FHOTOUR

Learning Outcome 500-FHOTOUR

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 12

No. Standards and Criteria Objective Evidence Document/File No

• Identify, plan, organize, control, evaluate and allocate resources

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 13

No. Standards and Criteria Objective Evidence Document/File No

• Work effectively with others of diverse capabilities and

Bachelor in Foodservice Management (HM 222)

• Exhibit an extensive knowledge of foodservice management

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 14

No. Standards and Criteria Objective Evidence Document/File No

• Prepare, maintain, analyze, and utilize financial documents

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 15

No. Standards and Criteria Objective Evidence Document/File No

CULINARY ARTS MANAGEMENT

1. Program Outcome Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)

2. Practical skills : Learning Outcome 500-FHOTOUR

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 16

No. Standards and Criteria Objective Evidence Document/File No

4. Values, Ethics and Professionalism :

5. Communication, Leadership and Groups working skills

6. Problem Solving and Decision Making

7. Information management and life long learning

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 17

No. Standards and Criteria Objective Evidence Document/File No

8. Management and entrepreneurship

C1 & 2 - HM225

C1 & 2 - HM225