HOSPITALITY MANAGEMENT DIPLOMA American Hotel & Lodging, Educational Institute (AHLEI)

JULY 2015 Intake

The Hospitality Management Diploma is earned after the successful completion of 12 courses that provide a comprehensive study of the major aspects of running a hospitality operation. Courses include an introduction to the industry, rooms division operations, food and beverage operations, marketing, accounting, and supervision. Students must pass each course’s 100-question final exam with a score of 70% or higher. Students will receive a certificate of completion for each of the 12 individual courses, as well as a framed diploma in recognition of completing the entire curriculum. The learning objective of the Hospitality Management Diploma curriculum is to prepare students for managerial positions in a lodging operation, with foundational knowledge of the various operational areas of a hotel. Students who complete the curriculum are prepared for a supervisory or management trainee position at a property, beginning a managerial career path.

PROGRAMME MODULE

Module(s) Course Contents Date 1. Managing

Housekeeping Operations

The Role of Housekeeping in Hospitality Operations Environmental and Energy Management Planning and Organizing the Housekeeping Department

Housekeeping Human Resource Issues Managing Inventories Controlling Expenses

Safety and Security Managing an On-Premises Laundry Guestroom Cleaning Public Area and Other Types of Cleaning Ceilings, Walls, Furniture, and Fixtures Beds, Linens, and Uniforms Carpets and Floors Tubs, Toilets, and Vanities

27th – 31st July 2015

2. Hospitality Today: An Introduction

Service Makes the Difference The Travel and Tourism Industry

Exploring Hospitality Careers Understanding the Restaurant Industry

Restaurant Organization and Management Understanding the World of Hotels Hotel Organization and Management Club Management An Introduction to the Meetings Industry Floating Resorts: The Cruise Line Business

Gaming and Casino Hotels Managing and Leading Hospitality Enterprises Managing Human Resources Marketing Hospitality How Management Companies Manage Hotels

Franchising Is Big Business Ethics in Hospitality Management

24th – 28th

August 2015

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3. Human

Resources Management & Development

Introduction to human resources in the hospitality industry • Forecasting and manpower planning • Recruitment and selection • Employee orientation • Performance appraisal • Discipline • Human resources development • Training needs assessment • Devising training strategy • Employee career development

28th Sept – 2nd

October 2015

4. Managing Front Office Operations

The Lodging Industry Hotel Organization Front Office Operations

Reservations Registration Communications and Guest Services Security and the Lodging Industry Front Office Accounting Check-Out and Account Settlement

The Role of Housekeeping in Hospitality Operations

The Front Office Audit Planning and Evaluating Operations Revenue Management Managing Human Resources

26th – 30th

October 2015

5. Hospitality Facilities Management and Design

The Role, Cost, and Management of Hospitality Facilities Hospitality Facilities Management Tools, Techniques, and

Trends

Environmental and Sustainability Management Safety and Security Systems Water and Wastewater Systems Electrical Systems Heating, Ventilating, and Air Conditioning Systems Lighting Systems

Laundry Systems Food Service Equipment Building Structure, Finishes, and Site Lodging Planning and Design Food Service Planning and Design Renovation and Capital Projects

23rd – 27th

November 2015

6. Supervision in the Hospitality Industry

The Supervisor and the Management Process Effective Communications for Supervisors Recruitment and Selection Procedures Training and Orientation Managing Productivity and Controlling Labor Costs Evaluating and Coaching

Discipline Special Supervisory Concerns Team Building

14th – 18th

December 2015

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Motivation and Leadership

Managing Conflict Time Management Managing Change Professional Development

7. Managing Beverage Operations

Trends Affecting Bars The Basics of Beverage Service Beverage Service Responsibilities Serving Alcohol With Care/CARE exam Leadership and Supervision

Bar Operations

Bar Marketing and Sales Beer Spirits Wine Fundamentals Wines of France Wines of Italy

Wines of Germany Wines of Spain and Portugal Wines of the United States Wines of Other Countries

18th – 22nd

January 2016

8. Leadership and Management in the Hospitality Industry

Managing Organizational Change

The Changing Nature of Leadership and Management The Quest for Quality

Continuous Improvement—Process and Tools Power and Empowerment Communication Skills Goal-Setting, Coaching, and Conflict-Management Skills

High-Performance Teams The Challenge of Diversity Strategic Career Planning A Look at Ethics

15th – 19th

February 2016

9. Security and Loss Prevention Management

Security and Safety in the Lodging Industry

Legal Aspects of Loss Prevention Security Programs, Training, Design, and Equipment Security Procedures Covering Guest Concerns Lodging Safety

Departmental Responsibilities in Guest and Asset Protection Employee Safety The Protection of Funds and Information

Emergency Management and Media Relations Insurance

21st – 25th

March 2016

10. Managing Service in Food and Beverage Operations

Leadership in Food and Beverage Operations Food and Beverage Operations Select Restaurant Food and Beverage Staff

Select Hotel Food and Beverage Staff Select Beverage Service Staff Responsible Alcohol Service Menu Development

Food and Beverage Supplies and Equipment Facility Design, Decor, and Cleaning Sanitation, Safety, Security, Health, and Legal Issues

18th – 22nd April 2016

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Labor and Revenue Control

Restaurants Banquets and Catered Events In-Room Dining On-Site Food and Beverage Operations

11. Hospitality Sales and Marketing

Introduction to Hospitality Marketing and Sales The Marketing Plan: The Cornerstone of Sales Managing the Marketing and Sales Office Personal Sales Telephone Sales

Internal Marketing and Sales

Advertising, Public Relations, and Publicity Marketing to Business Travelers Marketing to Leisure Travelers Marketing to Travel Agents Marketing to Meeting Planners Marketing to Special Segments

Marketing Restaurants and Lounges Marketing Catered Events and Meeting Rooms

16th – 20th May 2016

12. Hotel and Restaurant Accounting

Accounting: a Management Resource Business Formation: Important Decisions Survey of Financial Statements

Exploring the Balance Sheet Exploring the Income Statement

The Bookkeeping Process Computerized Accounting System: An Introduction Computerized Accounting Cycle: A Demonstration Restaurant Accounting and Financial Analysis

Hotel Accounting and Financial Analysis Depreciation and Amortization Methods How to Analyze Hospitality Financial Statements Annual Report to Shareholders Credit and Debit Cards Introduction to Budgeting and Forecasting

Internal Control of Cash Business Math Topics for Hospitality Managers

13th – 17th June 2016

WHO SHOULD ATTEND

The HMD is designed for industry personnel who have 5 years of work experience in a hotel,

restaurant or tourism-related organization and hold at least a supervisory position.

PRE-REQUISITE

All registered participants will be subjected to an interview prior to the commencement of this

program.

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HUMAN RESOURCE DEVELOPMENT FUND

MAHTEC is an Approved Training Provider with Human Resource Development Berhad and employers can claim the Hospitality Management Diploma under SBL Scheme.

CONTACT HOURS

The contact hours for each module is 35 hours

COURSE FEE

Diploma Enrolments

Participant from MAH Member Hotels : RM 10,500 (RM875 per module)*

MAH Members Self Sponsored : RM 10,500 (RM875 per module)*

Participant Self Sponsored Registration Fee : RM 875 x 3 Modules (RM2,625)*

Non-MAH Members : RM 13,200 (RM1100 per module)*

*Exclusive GST

Payable on a modular basis. All cheques should be made payable to MAHTEC Sdn Bhd.

Payment is required in advance to guarantee seat reservation. The fee includes

refreshments, Certificate and a set of the course materials.

75% refund will be made for cancellations received in writing or by fax at least 1 month before the course. A 50% refund will be given if cancellation is received 2 weeks before the course. There will be NO REFUND for no-shows or cancellations, however substitute from the same member hotel is allowed.

CERTIFICATION

Students must pass each course’s 100-question final exam with a score of 70% or higher. Students will receive a certificate of completion for each of the 12 individual courses, as well as a framed diploma in recognition of completing the entire curriculum. American Hotel and Lodging Educational Institute (AHLEI) will certify all certification.

MAHTEC SDN BHD

(Owned by Malaysian Association of Hotels) C5-2, C5-4 Wisma MAH, Jalan Ampang Utama 1/1,

One Ampang Avenue, 68000 Selangor. Tel (03) 4252 5332 DL Fax (03) 4251 9608 Email: general.mahtec@hotels.org.my