Hospitality Operation Internship (ATS 207)

This 12-week internship focuses on the application of the practical operational skills gained during the operation courses. Students will be assigned or attached to a hospitality work environment. The focus of this internship is on hands on acquisition of operational skill.

Hotel Operations (ATS 206)

This course equips students with a comprehensive understanding of the various functions, systems and procedures in hotel front office and housekeeping operations. It presents a systematic approach to managing the guest cycle from the point of reservation to the stay, checkout, and account settlement. Aspects of key front office administration processes crucial to the success of front office operation will also be emphasized. The housekeeping training will equip students with a working knowledge of good housekeeping practices to achieve the standards expected by guests in the hotel and lodging industry.

Food and Beverage Operations (ATS 205)

The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.

Hospitality Administration II (ATS 202)

Prerequisites: ATS 201 Course credits: 11-12 Hospitality Administrative II covers hospitality marketing and human resource management. This course focuses on the key concepts and principles in marketing and how these concepts are applied, with an emphasis on the marketing process relating to the hospitality industry. The HR portion focuses on the theory and practice of […]

Fine Arts Foundations I and Field Assignment (ATS/CMC 251 / ATS/CMC 252)

This entry-level school is a highly disciplined programme that provides a biblical foundation in the arts, and develops skills in a variety of artistic mediums. Daily lectures are given by visiting artists and resident faculty. The course content includes art history, principles of design, techniques of drawing, introduction to life drawing, foundations of color theory, and introduction to painting.

Hospitality Management Internship (ATS 204)

The Foundational Art Course has been created to provide a biblical foundation for the arts, covering a broad spectrum of art disciplines, foundational values and principles for all artists.

Hospitality Leadership and Intercultural Management (ATS 203)

This course provides students with an understanding of the role and responsibilities of a supervisor, manager and leader. It is intended to help students acquire a range of supervisory, management and leadership skills. Students will also learn about leadership styles and stewardship. The course will also help students gain understanding and competencies in cross cultural management and communications across different context.

Hospitality Administration I (ATS 201)

Prerequisites: DSP 211 & 212 Course credits: 11-12 Hospitality Administration I is the foundational course for the Hospitality Management Associate Degree program. It provides an introduction to the Hospitality Industry and Service Quality. The school will equip students with knowledge of the hospitality sector and to understand and explore the working relationships among the various […]

Hospitality Entrepreneurship (ATS 105)

This course will provide an introduction of the essential elements of starting a business, from business planning to marketing strategies. We will discuss the importance of setting a vision, researching and assessing the market, creating a business model, raising capital and structuring the business. Throughout the course, students will gain insight into the skills and strategies needed to start and grow a successful business.

Hospitality Ethics (ATS 103)

In this course, students will gain an understanding of the ethical principles that are essential to the hospitality industry and how to apply them in real-life situations. Students will explore ethical issues relating to the hospitality industry through case studies and discussions, with topics such as integrity, fairness, accountability, honesty, and respect for others. This course is designed to equip students with the knowledge and skills necessary to handle ethical dilemmas they may face in the hospitality industry.