1. TOURISM & HOSPITALITY PRACTICE
Dr. Beatrice Loo
Dept. of International Tourism & Hospitality

2. School of Hospitality, Tourism and Culinary Arts
School of Hospitality, Tourism and Culinary Arts is a leading institution of higher learning dedicated to Hospitality and Tourism education in Southeast Asia and has been around for some 27 years.
The school offers a full range of programmes including Master’s Degree and PhD, and welcomes more than 2,500 students from 50 countries around the world.

3. SUSTAINABLE TOURISM AND BIODIVERSITY
This course introduces the notions and features of Ecotourism and its development in Malaysia and the ASEAN region.
It combines an understanding of social development, community-based tourism and the relationship of sustainable tourism with cultural preservation.
Through field trips and visit to sites with high biodiversity and ecosystems, students will understand thefragile relationship between economic development and environmental and social preservation in rural areas of Southeast Asia.
They will examine grassroot initiatives in preserving communities and biodiversity as well as ways to provide a sustainable development.

4. LEARNING OUTCOME
Discover key roles and organisations within the Malaysia and Southeast Asia ecotourism and sustainable tourism projects
Analyse case studies (specific sites that have the potential for tourism development or tourism analysis of a destination)

5. FUNDAMENTALS OF HOTEL AND RESTAURANT TECHNIQUES
This programme is designed to offer participants an extensive overview of all the basic techniques and methods related to hotel operations as well as restaurant operations.
Students will be exposed to real hands-on practical training by applying all the techniques learnt and will acquire an understanding of work organisation and tools required for managing hotel operations and restaurant business services.
This programme will also be an opportunity for cross-cultural exposure, through various teaching and learning processes as well as experiential field trips in the related field of studies.

6. LEARNING OUTCOME
Acquire all basic fundamental restaurant and hotel techniques used for restaurant set-up and front office for reception service
Perform the service of a three-course meal in real working conditions based on industry standards
Understand key methods and documents used for hotel front office operations
Acquire basic product knowledge required in hotel reception standards

7. MINIMUM PARTICIPANTS:15 Participants COURSE FEES:USD1,000
DURATION:2 Weeks
MINIMUM PARTICIPANTS:15 Participants
COURSE FEES:USD1,000
Additional USD200 for Homestay Cultural Experience
ACCOMMODATION INFO
Ruemz Hotel or as arranged by Taylor’s University (Twin Sharing)
MEDICAL/HEALTH INSURANCE
Student's Responsibilty

8. THANK YOU