MAHTEC Certificates
These programmes are designed to Illustrate strong understanding and application in basic and advanced fundamental knowledge in Hospitality and Tourism industry. It helps to support in building up educational experience that motivates them to pursue lifelong learning and to become future leaders by acquiring knowledge, skills and understanding of societal context required in order to be able to work effectively in this industry.
WHO SHOULD ATTEND
MAHTEC Certificate(s) is perfect for aspiring young talents identified in your organization for succession planning with lots of potential into other sections and added portfolio to the individuals and organization’s.
HUMAN RESOURCE DEVELOPMENT FUND
MAHTEC is an Approved Training Provider with Human Resource Development Berhad and employers can claim any programs under MAHTEC Certificate(s) under SBL Scheme.
CERTIFICATE ASSESSMENT CRITERIA
As with most structured learning experiences, participants in the Certificate programme will have to successfully meet the requirements for certification as follows:
- Achieve 100% attendance for each module
- Pass any assessment given during the session
Disclaimer – MAHTEC reserves the right to make changes to the venue, date, speaker including cancellation or postponement of the workshop if number of participants less than 10 or warranted by circumstances beyond its control.
CONTACT HOURS
The contact hours for each module is 35 hours
TIME
Registration starts at 8.30 am on the first day. Classes start at 9 am end 5 pm. Morning and lunch break will be served at appropriate times.
DEPOSIT & PAYMENT
In order to secure the said training on a define basis, kindly effect 50% Deposit on the total costs for the training requirements upon confirmation. This deposit is non-refundable. Balance 50% of the total costs is require seven (7) days prior to the training.
CANCELLATION & TRANSFER
Please note that should this registration is cancelled fourteen (14) days before the day of the training, a 50% cancellation charge will be imposed. If cancellation is made seven (7) days before the training, full payment of the training will be levied. Please note that amendments can only be made to above arrangement by giving a minimum of three (3) working days’ notice.
[Certificate in Event Management Brochure]
| Course Contents | Trainer |
| Description and Purpose of Event | Aqmal Fikri |
| Event Marketing & Communication | |
| Event Human Resource and Finance Issues | |
| Event Risk Assessment & Finance Issues | |
| Event Risk Assessment and Management | |
| Event Planning Services | |
| Event Operation & Contingency Planning | |
| Event Debrief & Evaluation | |
| State of Art Event Technology |
[Certificate in Sales & Marketing in Hospitality Industry]
| Course Contents | Trainer |
| Understanding Hospitality Marketing & Sales | Canny Tan |
| Market Mix & Marketing Strategies | |
| Positioning, Consumer Behavior and Preferences | |
| Understanding Pricing & its Applications | |
| Situation Analysis | |
| Marketing Research | |
| Marketing Plan & its Implementation | |
| Hospitality Sales |
[Certificate in Housekeeping Management]
| Course Contents | Trainer |
| Introduction to Housekeeping | Zahreen Hj Ali |
| Cleaning Responsibilities of Housekeeping | |
| Housekeeping & Human Resource Issues | |
| Managing Inventories | |
| Controlling Expenses | |
| Staffing the Housekeeping Department | |
| Housekeeping Cleaning Routines | |
| Managing Training in Housekeeping | |
| Overseeing Safety & Security | |
| Managing an on Premises Laundry |
[Certificate in Restaurant Marketing]
| Course Contents | Trainer |
| Introduction to Marketing | Muhammad Mahzan |
| Assessing the Business Situation | |
| Determining the Strategy & Tactics | |
| Setting Prices | |
| Planning & Implementing the Promotional Mix |
[Certificate in Front Office Operations]
| Course Contents | Trainer |
| Understanding Front Office Operations | Zulkifli Adam |
| Guest Experience Cycle | |
| Front Office Accounting & Audit | |
| Planning & Evaluating Operations | |
| Revenue Management Concept | |
| Managing Human Resources | |
| Importance of Front Office Technology | |
| Enhancing Guest Experience |
| Course Contents | Trainer |
| Introduction to Tourism Industry | Aqmal Fikri |
| Hospitality & Related Services | |
| Food & Beverage Industry | |
| MICE Industry | |
| Adventure and Tourism Segmentations | |
| Tourism Products | |
| Transportation | |
| Future of Tourism & Hospitality |
[Certificate in Human Resource Management]
| Course Contents | Trainer |
| Introduction to Human Resources in the Hospitality Industry | Siti Rohani |
| Forecasting & Manpower Planning | |
| Recruitment & Selection | |
| Employee Orientation | |
| Performance Appraisal | |
| Discipline |
| Course Contents | Trainer |
| Accounting: A Management Resource | Mary Ng |
| Business Formation: Important Decisions | |
| Survey of Financial Statements | |
| Exploring the Balance Sheet | |
| Exploring the Income Statement | |
| The Bookkeeping Process |
[Certificate in Food and Beverage Management]
| Course Contents | Trainer |
| Overview of Food & Beverage Operations | Muhammad Mahzan |
| Market Analysis | |
| Financial Viability | |
| Menu Management | |
| Quality Customer Service |
[Certificate in Kitchen Management]
| Course Contents | Trainer |
| Kitchen, Hygiene & Food Safety | Zulkifli Adam |
| Kitchen Product Knowledge | |
| Kitchen Organization | |
| Cooking Techniques | |
| Menu Planning | |
| Recipe Costing |