Maximising revenue is crucial for achieving the best business performance. One way to do this is through Revenue Management, which ensures that products with limited availability and expiration, like rooms and food, are sold efficiently. This program will focus on Revenue Management for Rooms, F&B, and other departments, teaching how to price products strategically and understand market reactions. It will also cover the history of Revenue Management, its evolution, current trends, and future expectations.
The program is specially designed for
individuals who are in the finance
department, including those involved in
revenue managementworkflow systems and describes
important elements in the housekeeping function
The program provides a comprehensive overview of fire protection systems, covering fire prevention, detection, control, and suppression techniques. It includes training on various systems—such as alarms, sprinklers, and suppression systems—and emergency response protocols, while emphasizing adherence to safety standards and regulations. Participants gain the knowledge and skills needed to manage and maintain effective fire safety measures across diverse environments.
Budgeting has been an integral aspect of any organization as it involves every aspect of the entity – setting targets for the coming financial period, allocation of resources, KPIs, planning & decision making. To be able to produce a Budget that is all encompassing with the involvement and contributions from every department in the company will ensure ownership from every personnel in the company. This will lead on to realistic KPI targets and more commitment in achieving those KPIs.
Malaysia's Employment Act 1955 sets the minimum employment standards for workers earning below a specified salary threshold. It covers aspects such as working hours, overtime, rest periods, public holidays, and annual leave, and addresses termination, wage payment, and dispute resolution. The Act is designed to protect employees—especially lower-wage and manual labor workers—by ensuring fair working conditions and fostering a balanced relationship between employers and employees, although managerial and executive staff are typically governed by different rules.
This dynamic and hands-on training workshop is designed to empower participants with the essential skills needed for mastering flambe techniques and Gueridon service. Participants will gain practical knowledge on how to prepare, present, and execute these techniques, enhancing both their performance and confidence in fine dining restaurant settings.
Our English for Hospitality Communication Program focuses on development of CONVERSATIONAL AND VOCABULARY English that will enable participants to speak, listen and understand basic information of general surrounding the hospitality & tourism industry.
Certificate in Housekeeping Operations and Management
This module describes the housekeeping function in hotel operations. It identifies effective workflow systems and describes important elements in the housekeeping function.
A Food Safety Management System (FSMS) is a systematic approach designed to ensure food safety throughout production, processing, storage, and distribution. It involves developing and maintaining policies and procedures that identify and control biological, chemical, and physical hazards. By following international standards such as HACCP and ISO 22000—or local regulations—an FSMS ensures continuous monitoring, documentation, and improvement to protect public health and guarantee that food products meet safety requirements.
Hotel Service Excellence equips Income Auditors with essential skills for risk-based auditing. It enhances traditional income auditing by introducing a risk profile approach, emphasising the importance of internal controls, and providing techniques to detect and deter fraud. Participants learn to assess risks and implement effective controls to ensure the accuracy and integrity of income reporting.
To safeguard the Environment and Social needs with better Corporate Governance, by managing significant activities with negative impact towards the environment, relationships with employees, suppliers, customers and the community.
Food and Beverage Recipe Costing and Selling Price Setting is the process of calculating the cost of ingredients for each dish or drink and setting a price that covers costs while ensuring profit. Recipe costing involves adding up the price of each ingredient used in a dish or beverage. After calculating the total cost, the selling price is set by considering the production costs, labor, overhead expenses, and desired profit. This helps businesses maintain profitability, control food costs, and offer competitive prices to customers. Effective recipe costing and price setting are key to the financial success of any food service business.
This E-Invoice is designed to equip participants with the knowledge and skills necessary to understand, implement, and manage e-invoicing processes. Participants will gain insights into the strategies and action plans for the implementation of e-invoicing for compliance on businesses, especially in Hotel Industries.
