Diploma in Hotel Management (Work-Based Learning)
- Key Information
Course Name:
Diploma in Hotel Management (Work-Based Learning)
University Name:
Kings University College
Campus:
Kuala Lumpur
Qualification:
Diploma
Duration:
2.4 years
Intake:
January, March, June, August. October, November
IELTS:
4.0
Study Mode:
On-campus
Study Type:
Full time study
Program Mode:
Coursework
Yearly Tuition Fees
| Year | Fee |
|---|---|
| 1st Year | MYR 12,000 |
| 2nd Year | MYR 10,000 |
Other Fees
| Description | Fee |
|---|---|
| EMGS Fee | MYR 3,000 |
| Registration | MYR 1,200 |
| Student Visa Renewal | MYR 1,300 |
+University fees for this course do not include 6% tax (SST)
Campus
Kuala Lumpur
Qualification
Diploma
Duration
2.4 years
Intake
January, March, June, August. October, November
IELTS
4.0
Study Mode
On-campus
Study Type
Full time study
Program Mode
Coursework
Course Fee for International Students
Yearly Tuition Fees
| Year | Fee |
|---|---|
| 1st Year | MYR 12,000 |
| 2nd Year | MYR 10,000 |
Other Fees
| Description | Fee |
|---|---|
| EMGS Fee | MYR 3,000 |
| Registration | MYR 1,200 |
| Student Visa Renewal | MYR 1,300 |
+University fees for this course do not include 6% tax (SST)
Course Overview
The Diploma in Hotel Management (Work-Based Learning) offers a sophisticated pedagogical framework designed to ground scholars in the foundational tenets and transformative methodologies of experiential hospitality governance. This specialized vocational-academic pathway facilitates a transition from theoretical knowledge to executive-level technical proficiency by synthesizing rigorous classroom inquiry with prolonged industrial immersion, ensuring that candidates can navigate the systemic complexities of the high-velocity lodging sector through direct engagement with real-world challenges. The curriculum is strategically structured to provide a comprehensive mastery of critical hospitality pillars: Experiential Synthesis and Industrial Attachment: Cultivating the analytical capacity to apply theoretical concepts within leading urban hotels, providing the prerequisite cognitive tools for managing real-life operational scenarios and organizational conflicts. Economic Stewardship and Vocational Incentivization: Developing the expertise required for professional environments while benefiting from subsidized placements, fostering a commitment to long-term career growth within the service economy. Executive Leadership and Management Proficiency: Establishing a thorough understanding of the technical and administrative requirements of hotel management, preparing students to assume leadership roles capable of addressing systemic industry issues. Strategic Urban Integration and Resource Access: Leveraging a premium geographical position within the Golden Triangle of Kuala Lumpur to facilitate elite partnerships with resort chains and industry associations, ensuring graduates possess the professional network and “hard skills” necessary for immediate industrial impact. By integrating advanced service expertise with a focus on evidence-based immersion paradigms, the program equips candidates with the vocational executive competencies required for a profound professional impact. Graduates emerge as prepared practitioners ready for pivotal roles as Hospitality Operations Executives, Guest Relations Managers, or Departmental Leads, possessing the prerequisite academic rigor to spearhead service excellence or pursue advanced undergraduate studies in International Tourism, Luxury Asset Management, or Hospitality Strategy.
Curriculum
Programme Structure
| Year / Semester | Themes | Key Modules |
|---|---|---|
| Year 1: Sem 1 & 2 | Foundations & Compliance | Introduction to Hospitality Industry, Introduction to Hospitality Law, Principles of Marketing, Food and Beverage Cost Control, Hospitality Customer Service, Computer Application, and Ethics. |
| Year 2: Sem 3 | Management & Strategy | Supervision in the Hospitality Industry, Human Capital Management, Innovation and Entrepreneurship, and Integrity & Anti-Corruption. |
| Year 2: Sem 4 & 5 (WBL) | Culinary & F&B Excellence | Basic Cookery, Hygiene and Safety, Food and Beverage Operation, and Food and Beverage Service Management. |
| Year 3: Sem 6 & 7 (WBL) | Rooms Division & Operations | Front Office Operation & Management, Housekeeping Operation, and Housekeeping Management. |
| Note | Work-Based Learning | Modules marked with (WBL) involve immersive industry-linked learning to bridge the gap between classroom theory and professional practice. |
Field of Research
N/A