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MASTER IN
INTERNATIONAL
HOSPITALITY
MANAGEMENT
Master Booklet-R2V1 FA 161110.indd 1 11/16/10 6:19 PM
Welcome to Asia’s 1st French Master Degree
Taylor’s Graduate School In Hospitality
Welcome to Taylor’s Graduate School (TGS) and thank
you for your interest in our graduate programme in
hospitality management.
The Master in International Hospitality Management
will provide you with the skills and training to help I am delighted that you are considering the University
you secure a leading position at any hospitality or of Toulouse 2 Le Mirail’s (UOT) Master in International
service related organisation. We are proud to be able Hospitality Management. It is the first French Master’s
to offer you this postgraduate degree in partnership Degree to be offered in Asia in English.
with the University of Toulouse (UOT ), the second
largest and second oldest university in France. The The University of Toulouse 2 Le Mirail and specifically
credentials you will earn will carry a renowned quality CETIA (the Centre for Studies in Tourism, Hospitality
that is highly valued internationally. and Food Industries) has a strong reputation across
Europe and the world for excellence in teaching
In support of the vigorous standard that the and research in the areas of hospitality, food habits,
programme offers, we have assembled a team of top health, tourism and heritage management. It is one
academicians from UOT and Taylor’s. They are a highly the day. Additionally, we provide access to online of the best schools in France, a country which is the
dedicated group that strives to ensure you get the learning portals and electronic resources to further world’s most popular tourist destination and the
best from your studies and to guide you on a direct complement research and scholarly work. gastronomic capital of the world.
pathway towards career success.
I invite you to discover more about Taylor’s as a place Our postgraduate education is of the highest quality, If you’re looking for a quality advanced degree from
At TGS, we believe in developing postgraduate for an exciting and fulfilling educational experience. where graduate students constantly engage in a highly accomplished school, I invite you to look no
programmes that will positively influence both your Please feel free to contact us or stop by our campus discussions and dialogues with their professors. further than Taylor’s. Here, you will join the future
work and professional life. The school does not only for more information and assistance. I hope to see We encourage passionate debates that develop movers and shakers of the hospitality industry and
provide comprehensive resources to assist students you soon at Taylor’s, until then, I wish you all the best strong analytical and oratorical skills. Students will go further in your pursuit for excellence.
in their work, but also cultivates an environment in your pursuit of an advanced degree. benefit from the shared experiences of our many
where students can network and build new accomplished academics who are recognised
relationships, as well as exchange ideas with peers internationally in their chosen disciplines.
from different countries, cultures and professions. Professor Dr. Jean Pierre Poulain
TGS courses and seminars are scheduled after office Professor Dato’ Dr. Hassan Said As a graduate student of UOT in Malaysia, you will have Director
hours to accommodate students who work during Vice Chancellor and President the opportunity to interact with fellow classmates Centre for the Studies in Tourism,
who come from different countries, diverse cultures Hospitality & Food Industries
and have different career experiences. This wonderful University of Toulouse 2 Le Mirail
mix ensures a globalised learning environment that is
enriched through collective knowledge, experiences
Recent Achievements: and perspectives.
Master Booklet-R2V1 FA 161110.indd 2-1 11/16/10 6:19 PM
Hospitality
at Taylor’s
Taylor’s School of Hospitality, Tourism & Culinary Arts is
today the Regional Center for Excellence in hospitality,
tourism & culinary arts education.
1. Track Record
•O
ver 25 years of expertise
A
• s one of South East Asia’s largest and most
established School of Hospitality, Tourism &
Culinary Arts.
2. Top French Qualifications
H
• ighly acclaimed French Diplomas in Hospitality
Management, Tourism Management and Culinary
Arts, Advanced Diploma in Patisserie and Gastronomic
Cuisine awarded by Academie de Toulouse, a division
of the Ministry of Education, France.
B
• achelor Degrees in International Hospitality
Management (Hons), Culinary Arts and Food 3. Faculty
Service Management (Hons), International Tourism W
• e are well-known for the quality of our teaching
Jean-Michel “I took the Master’s degree after having worked for
Management (Hons), (Event Management), faculty comprising 100 full-time local and expatriate nine years and it completely changed my life. It
International Tourism Management (Hons) (Travel lecturers, many of whom are either industry
Fraisse
equipped me not only with strong analytical skills,
and Recreation Management) and Master in professionals or top academicians. Managing Director but also enhanced my ability to make effective
International Hospitality Management awarded by HTC in Asia decisions. Through the comprehensive programme,
the University of Toulouse (UOT). 4. Alumni I capitalised on my strengths and expertise, while at
O
• ver 7000-strong alumni, many of whom hold the same time gained new knowledge and skills to
• aylor’s University is the first and only institution
T supervisory and managerial positions in various become a complete, well-rounded manager with a
in Malaysia to offer French bachelor and master sec tors of the industr y worldwide, offer an competitive edge.”
degree programmes in hospitality. excellent network to any future graduate.
Master Booklet-R2V1 FA 161110.indd 2-3 11/16/10 6:19 PM
The University of Toulouse Experience a European Master
(UOT) Degree that can turn your career
from good to great
Europe’s premier institution of learning
It has a rich heritage of academic culture, set within
the city of Toulouse, along the banks of the Garonne
River in Southwest France. Toulouse is the 4th largest
city in France and the fastest growing in Europe. It is
the home base of the European aerospace industry,
as well as several well-known companies such as Airbus
SAS, Alcatel Aleia Space and EADS Astrium.
World renowned programmes
There are currently more than 110,000 students at The
University of Toulouse, making it the second biggest
university complex in France (after Paris). The school is
well known for its quality programmes in Hospitality,
Tourism & Culinary Arts, Literature and Languages,
Social and Human Sciences among others.
An educational network that covers the world
UOT shares a close partnership with 80 foreign
Be part of the world’s largest and fastest excellence continues to rise. The industry now
universities that work together to offer continuing
growing industry. seeks professionals who not only have the passion
education and student exchange programmes across
and talent for the job, but an ability to anticipate
the world.
The tourism and hospitality industries combined change, adapt to new conditions, analyse risks and
together, account for 10% of the world’s Gross master management tools to respond proactively to
Cutting-edge achievements. France’s top ranked Master programme
Domestic Product and make up the world’s largest market demand.
Centuries of excellence. A recent survey conducted among the professionals
in the industry in France, ranked UOT’s hospitality and fastest growing industry. In 2008 alone, over 922
The University of Toulouse (UOT) was established in master degree programme at the top position. million international tourist trips were taken with Versatile skills that open doors around the world.
1229, and is one of the oldest universities in Europe. international tourism receipts growing up to USD This Masters programme will equip you with highly
944 billion. sought-after skills that will open the doors to a
successful career to many exciting and challenging
E m p l oy a bilit y statistics of master degree holders of A growing opportunity in Asia. careers all over the world, in the various sectors of the
U n i ve r s i t y of Toulouse, France No other region can keep up with the frenetic pace industry, ranging from international hotel chains to
Tourism 32.0% of growth that Asia is experiencing in the hotels, small, traditional businesses. It is a springboard into
Institutions of Tourism 6.8% resorts, travel, leisure, foodservice, entertainment, senior management positions in areas relating to:
Tourism Information Centres 6.0% conventions and food sector. These industries are
Travel agencies & tour operators 8.7% finding it increasingly difficult to fill vacancies for the • Hotel Administration
Tourism Associations 4.7% jobs created with suitably qualified personnel. • Strategic Planning and Development
Transportation 4.0% • Restaurant and Foodservice Management
Others 1.3% Highly sought-after professionals. • Human Resources Management
Highly lucrative rewards. • Financial Management
Consultancy and Engineering 18.2%
As global and local companies compete vigorously • Sales and Marketing
Hotel and Restaurant 37.6% Consultant 10.7%
for market share, change becomes the only constant • Policy, Planning and Development
Hotel and restaurant chains 19.0% Operations 6.1%
in their business and the benchmark for service • Education and Training
Institutional catering 9.0%
• Consultancy
Independent hotels & restaurants 6.0% Education and Training 11.4%
Foodservice organisations 2.6% Others 2.5%
Master Booklet-R2V1 FA 161110.indd 4-5 11/16/10 6:19 PM
Programme Objectives Programme Structure
The master programme provides comprehensive career oppor tunities. Students will develop
Semester 1 Semester 2 Semester 3
training in theoretical knowledge and develops real research competencies, leadership ability, and
world application skills with a balanced offering critical thinking skills as well as be equipped with Block 1 Block 2 Block 3 Block 4 Internship Dissertation
Submission
that is complemented by professional exposure sophisticated, cutting-edge knowledge and tools
through course work, research, graduate seminars necessary at the management level.
Course 1: Course 4: Course 7: Course 10:
and an internship. Strategic Human Strategic Anthropology Hospitality &
The programme talks about a global approach Resources Marketing & Sociology Foodservice
It is an academically-rigorous programme that in its teaching materials. I t is supplemented by Development of Food Engineering
focuses on hospitality management with a strong case studies to ensure students attain a deeper Course 5: Course 8:
Course 2: Course 11: 20 weeks 100 page
industry orientation that is designed to prepare understanding of international affairs that will give Research International Law Managerial Strategic internship dissertation
graduates for upper management and consultancy them an added edge in the global arena. Methodology for Hospitality Economics Management submission
for Hospitality
Course 3: Course 6: Course 9: Managers
Quantitative Data Financial Quality
Analysis Management Management Course 12:
for Hospitality Hospitality
Programme Overview Businesses Application
Simulation
Exercise
12 Subjects
20 Weeks Internship*
12 Months Duration
Dissertation
Programme
* Those with relevant
experience can apply for Submission
2 Semesters exemption during admission
4 Blocks
Delivery
• Suitable for both full-time and part-time studies
• Block lecturers by top professors supported by weekly lectures
• Classes/seminar will be conducted on:
~ Monday, Tuesday, Wednesday and Thursday from 6pm-9.30pm
Thierry Morice ~ Every subject includes 2 days of block lectures conducted
either on weekdays or weekends.
Director of Catering
Europe Region Compagnie I started in a luxury 5-star hotel in France, as a Cost Controller.
des Alpes
Dissertation Submission
My knowledge in Finance allowed me to set up tools for audit
and better performance. That’s why I am now in charge of
maximizing the catering revenue for the whole group.
To fulfill the graduation requirements of the Master Degree, all graduate students are required to submit and
defend the dissertation.
“My cutting edge after the Masters was that I was able to identify
The dissertation submission would encompass the following three-concepts:
the right strategy from the start. In the beginning of my career,
each time I made a decision, I was thinking about my strategic
Armelle • Identifying the topic to an applied problematic;
management classes. Marchand P
• roducing new knowledge using academic criteria and methodology;
A
• pplying and operationalising the new knowledge to a given situation which caters for the industry needs
Development Director
and request.
Mona Lisa Group France
Master Booklet-R2V1 FA 161110.indd 6-7 11/16/10 6:19 PM
Internship Industrial Training Placement
A 20-week internship is planned to supplement The internship is also aimed at enhancing employment
the study. opportunities and preparing students during the
tourism organisations
transition from studies to employment. Therefore, • Air France - KLM • Club Med Vacances (M) Sdn Bhd • Delta Airlines • Diethelem Borneo Expedition Sdn Bhd
This internship period is a compulsory segment for students may seek paid employment during the • Galileo by Travelport • Hertz Rent A Car • Mayflower Acme Tours • Qatar Airways • Sunway Lagoon Theme Park
students who do not have the required minimum internship period.
professional experience. It is not an assessed component;
however, students may study the problem faced by an Students can undergo their internship in Hotel, Catering
foodservice organisations
organisation as a research topic for their dissertation. As and Tourism related establishments, ie: convention and • Glenmarie Golf & Country Club • Hard Rock Cafe • Le Francais French Dining • Mangotree Restaurant Sdn Bhd
a result, students can choose to attach to companies exhibition centers, international hotel chains, casinos, • Saujana Golf & Countr y Club • Sodexho Food & Management Ser vices • Third Floor Restaurant & Bar
that allow them to conduct an applied research based food production & service related organisations, theme • Zen Japanese Restaurant • Laffitte Restaurant
on a real issue taking place in the company. parks, restaurants, consultancy firms and transport
organisations. Internship exemptions are given to those
with relevant working experience.
hospitality organisations
• Carcosa Seri Negara • Ceylon Continental Hotel Colombo • Conrad Bali • Continental Hotel • Crowne
Plaza Hotel Riverside Kuching • Crowne Plaza Mutiara Kuala Lumpur • Four Seasons Hotel Jak ar ta
• Grand Hyatt Jakarta • Hard Rock Hotel Bali • Hilton Hotel, Kuching • Hilton Hotel, Petaling Jaya • Hilton Kuala
Lumpur • Hotel Nikko Jakarta • Hotel Nikko Kuala Lumpur • Hyatt Regency Kathmandu • Hyatt Regency Kinabalu
• Hyatt Regency, Johor Bahru • Hyatt Regency, Kuantan • InterContinental Hotel Bali • InterContinental Muscat •
JW Marriott Hong Kong • JW Marriott Hotel • Le Meridien Hotel Jakarta • Le Meridien Kota Kinabalu • Le Meridien
Kuala Lumpur • Mandarin Oriental Kuala Lumpur • Marriott Resort & Spa, Miri • New World Hotel Saigon • Novotel
Hotel • Palace of the Golden Horses • Mines Resort City • Pan Pacific Sonogoan Dhaka • Park Hyatt Saigon • Park
Royal Kuala Lumpur • Peninsula Hong Kong • Ritz-Carlton Hong Kong • Shangri La Golden Sands Resort Penang
• Shangri La Hotel Kuala Lumpur • Shangri La Putrajaya • Shangri La Rasa Sayang Resort Penang • Shangri
La Tanjung Aru Kota Kinabalu • Shangri-La Golden Flower Xi An, China • Shangri-La Hotel QingDao, China
• Shangri-La Hotel Surabaya • Sheraton Bandung Hotel and Towers • Sheraton Hotel Labuan • Sheraton Imperial
• Sheraton Penang • Sheraton Subang Hotel and Towers • Sofitel Accor Hotels and Resorts • The Portman
Ritz-Carlton, Shanghai • The Ritz Carlton Kuala Lumpur • The Ritz- Carlton, Seoul • The Westin Kuala Lumpur
• Traders Fudu Hotel Chang Zhou • Trader’s Hotel Kuala Lumpur • Traders Hotel Yangon • Universal Resort Maldives
Graduate Seminars
Eric Boonstoppel
Students will be exposed to emerging trends and issues affecting the hospitality industry. Faculty from academia General Manager
and industry professionals will be invited to deliver a series of talks that cover areas such as; Hotel Management, Fouquet’s Barriere Hotel “The Master Degree gave me tools on how to design quality
Marketing, Food Service, MICE Management, Organisational Behavior, Culture, Arts & Heritage and Hospitality (ACCOR Group) standards and to assess them efficiently. My pursuit for quality
Design and Planning. was noticed by my boss and got me a promotion. Today, quality
is still my priority No.1!”
THE NET WORK OF ASIA-PACIFIC
EDUCATION AND TRAINING INSTITUTES IN TOURISM
“The Master Degree boosted my career from F&B Manager to Sebastien
General Manager in no time, because of the analytical mindset it
Mariette
gave me. I was able to diagnose issues and make decisions faster
than my colleagues.” General Manager
Kampinski Hotel, Bulgaria
Master Booklet-R2V1 FA 161110.indd 8-9 11/16/10 6:19 PM
Inspiring Experience Faculty Profile
Bala Murali Mathieu We are committed to keeping our programmes and activities relevant to the demands of the industry.
To this end, we have established a dedicated teaching faculty with esteemed and professional experience.
Nanda Lernaitre
Project Consultant, Assistant Researcher, Prof. Dr. Poulain is an alumnus of Toulouse Hotel School and an
Royal Kingdom of Taylor’s Toulouse internationally renowned expert in the field of socio-anthropology of
Swaziland University Centre food. Apart from his current position as the Head of Tourism, Hospitality
and Food Studies Department (CETIA) at the University of Toulouse
2 Le Mirail, France, he is also the leader of the research pool, namely
“Tourism, Food & Health” within the “CERTOP” Research Unit (Centre
of Studies and Research for Work, Organisations and Power), that is
Networking & Learning Environment affiliated with CNRS (French National Research Council).
Specialized Knowledge The research dimension of this programme has definitely
Pursued my Masters with the goal of upgrading my been my greatest challenge, to which it was also the
qualifications, but I’ve gained much more through a most fascinating and exciting subject. Within two years,
valuable experience at Taylor’s. The opportunities to meet I specialised in the study of event tourism, and I have PhD in Sociology (Ecole des Hautes Etudes en Sciences Sociales, Paris, France)
and work with different people from around the world have met a team of lecturers and peers from all over Asia, Professor Dr. Jean-Pierre Poulain
broadened my horizons and given me useful exposure. Europe and Middle East, who I found to be significantly
One of my favourite subjects was Hotel and Foodservice helpful in my learning process. Today, that interest, the
Engineering, which enhanced my knowledge in the conducive and rewarding learning environment has Prof. Dr. Vellas is a renowned professor of Economic Science at
development, production and technological issues related given a will to pursue a PhD in Social Economics. Université des Sciences Sociales de Toulouse, France. He is a
to running a hotel or food service chain. registered expert in his field for NGOs and international bodies as
well as the Programme Director for Master in Tourism International
Economics at University of Toulouse 1 and the Chairman for
Senior Citizen Universities’ Network. He is also the Director for the
Economics of Services and Tourism Research Centre (CEREST) at
the University of Toulouse and a tourism expert for United Nations,
UNESCO and World Bank.
Lilian Yong Aminath
Swee Lin Samah Abbas
Online and Field Product Manager, PhD in Economics (University of Toulouse, France)
Marketing Executive, Villa Hotels Maldives
Starwood Hotels Professor Dr. Francois Vellas
& Resorts
Career Advancement Management Solutions
Prof. Dr. Muhamad has over 29 years of lecturing experience in
My postgraduate qualification has definitely broadened my The most important skill that I learned is how a manager a local public university. An expert in tourism development, his
perspective in life. I have gained a wealth of knowledge thinks in the hospitality industry. Today, I know how to research experience includes students’ learning development and
from lecturers and classmates who generously shared their manage large complex objectives. All I need to do is break employment and training opportunities in South East Asia; Malay
cuisines; hospitality services and development of local tourism.
personal experience and stories which has allowed me them down into smaller manageable goals. The programme
He also extends his consultancy services in many areas.
to understand the differences and similarities of various has inspired me and given me what it takes to be a bold
cultures and societies. Today, I have the best of both worlds and creative business leader. I am sure that I will be able
with plenty doors of opportunity spread wide opened, to make positive and valuable contributions to business
thanks to my Masters qualification — It serves as a stepping performance in every role I take on.
PhD in Tourism
stone to a career advancement in the future.
Professor Dr. Muhamad bin Muda
Master Booklet-R2V1 FA 161110.indd 10-12 11/16/10 6:19 PM
Dr. Pichon is an Associate Professor in Marketing at the University Dr. Kashif Hussain is the Programme Director for the Masters Dr. Paolo Mura is a graduate of the University ‘G.d’Annunzio’, Italy,
of Toulouse 2 Le Mirail, France. He is also the coordinator of the in International Hospitality Management. He holds a PhD in and holds a Ph.D. from the University of Otago, New Zealand. His
Master Degree programme in Management and Engineering of Educational Administration and Supervision from the Near East thesis focused on young tourists’ perceptions of fear on holiday
Food Systems at the CETIA Department of University of Toulouse 2. University, North Cyprus, and MSc in Tourism Management from and gender. Since the beginning of his doctoral studies, Dr. Paolo
He lectures various subjects such as Marketing Audit, International the Eastern Mediterranean University, North Cyprus. He has over Mura has developed his research interests, focusing on how
Marketing, Consumer Behaviour, Food and Foodservice Marketing. eight years of teaching experience and also parallel tourism behaviour is influenced by, and has an influence upon, society,
His research focuses on Risk Management in Hospitality, Tourism industry consulting experience. He has received several academic, personal motivations, and place and space. His research interests
and Food Marketing. social & cultural awards and certificates as an excellent instructor are youth tourism, tourist behaviour, leisure behaviour, and gender.
and event management specialist. He is the author of more than
30 international refereed journal articles, book chapters and
international conference papers. His research interests are in
services marketing and sustainable tourism development.
Ph.D. in Management Science (University of Toulouse 1, France)
Master of Research in Management Science (University of Toulouse 1, France)
Professional Master in Marketing (University of Toulouse 1, France) PhD in Educational Administration and Supervision PhD in Tourism
Associate Professor Dr. Paul Pichon Dr. Kashif Hussain Dr. Paolo Mura
Dr. Vikneswaran Nair is the Director of the Centre of Research Dr. Catheryn Khoo-Lattimore is a graduate of the University Dr. Nayve graduated both his MA and PhD degrees in Economics
& Development for Taylor’s University. His research field of of Malaya (UM) and holds a PhD from the University of Otago, from the University of Santo Tomas (UST), Manila and finished his
specialization is on sustainable and responsible tourism, New Zealand. Dr. Khoo-Lattimore is an expert in the fields of Bachelor of Arts in Economics at the Bicol University. He was an
environmental management, poverty alleviation via tourism and Qualitative Research, Marketing and Consumer Behaviour. She is economist, private and government consultant and a researcher.
application of technology in tourism. He was the past President an academic reviewer for journals and conferences, and provides He was an academician for more than 20 years with a rank of
of the Asia-Pacific Council on Hotel, Restaurant and Educational supervisory expertise in the fields of consumer behaviour, full professor and associate professor in both the graduate and
Institution (CHRIE) Federation and has been serving in the board of entrepreneurship and real estate development, including resort undergraduate schools, respectively. His academic exposures
the Tourism Educators Association of Malaysia (TEAM) for the past and hotel development. Dr Catheryn Khoo-Lattimore is a recipient include in the planning and designs of curriculum, enhancement
8 years. A seasoned and award winning researcher and consultant of numerous international academic awards. She has also of instructions, faculty and students’ development, research and
with more than 100 publications, he was honoured as the provided training consultancy to many Malaysian public-listed accreditations. He was author of several books, articles and papers
Outstanding Young Malaysian of the Year Award in 2006 and companies, particularly in the real estate industry. in economics, business, marketing, tourism and various research
2009. He has won numerous research excellence awards locally, subjects among others. Among his research interests include
nationally and internationally for his work on ecotourism rating education economics, economic outlook, tourism economics,
and poverty alleviation. health economics and marketing research.
PhD in Systems Engineering (Ecotourism) PhD in Business PhD in Economics
Associate Professor Dr. Vikneswaran Nair Dr. Catheryn Khoo-Lattimore Dr. Ruben M. Nayve JR.
Dr. Scott Richardson is the Associate Dean of Research and Dr. Yeoh Tow Kuang is a Ph.D. graduate of the University of Dr. Espiritu completed his Ph.D Business Administration in the
Development for School of Hospitality, Tourism and Culinary Reading. He is an expert in the field of food technology. He has University of San Carlos, Cebu Philippines. His dissertation focused
Arts. He obtained his doctorate degree in Tourism and Hospitality extensive industrial experience that was accumulated during on management alignment, motivation, and productivity with
Management from Griffith University in Australia. His thesis service at multinational companies such as Glaxo Malaysia, Filipino Workforce in the Spa industry. Dr. Espiritu field of expertise
focused on the experience of students working in the tourism Cold Storage Malaysia and Nestle Malaysia. Dr. Yeoh is a member are Management, Human Resource, Human Behavior, Social
and hospitality industry whilst studying for their undergraduate of the Society of Applied Bacteriology, UK and a Professional Responsibility and Entrepreneurship. After graduation (undergrad)
degree. His research interests are human resource management, Member of the Malaysian Institute of Food Technology. Dr. Espiritu was one of the Top 11 Youth Ambassadors who was sent
sport tourism, event tourism, and special interest tourism. on a economic trade mission to Calgary Canada, he represented the
tourism sector. Dr. Espiritu conducted seminars and workshops on
Customer Service, Leadership, Motivation, and Creativity for private
and public firms. He was a member of the Council of Hotel and
Restaurant Educators of the Philippines.
PhD in Tourism PhD in Food Technology PhD in Business Admistration
Dr. Scott Richardson Dr. Yeoh Tow Kuang Dr. Angel H Espiritu III
Master Booklet-R2V1 FA 161110.indd 13-15 11/16/10 6:20 PM
Course Description
COURSE 1: COURSE 4: COURSE 7: COURSE 11:
STRATEGIC HUMAN RESOURCES DEVELOPMENT STRATEGIC MARKETING ANTHROPOLOGY & SOCIOLOGY OF FOOD STRATEGIC MANAGEMENT FOR
The purpose of this course is to examine the role This course focuses on the ways in which the marketing This subject enables students to apply sociological HOSPITALITY MANAGERS
human resource management plays in creating and planning process can be managed effectively and concepts in the comprehension of eating patterns; Emerging issues such as globalisation; branding
sustaining competitive advantage. Contemporary strategically as rapid changes within the marketing examine how eating habits had evolved in modern and re-branding; niche markets; online distribution,
issues such as globalisation, outsourcing, workforce environment demands a more strategic rather than a societies, leading to questions of food crises and marketing and sales; require hospitality managers
diversity, mergers and acquisitions, downsizing, and tactical approach. Among some of the most significant obesity; and review major development in gastronomy who can formulate strategies to deal with all of these
occupational health, safety, and security are explored of these changes are the “new consumer” who is and cultural cuisine, and its relation to the restaurant issues. Hospitality leaders who are effective at strategy
in terms of their strategic value. This course will allow much more unpredictable and more desperate. These and tourism industry. formulation, implementation and evaluation are able
students to enhance their critical thinking skills to changes have led to a new type of marketing reality and to create value in a highly competitive marketplace.
analyse the ways in which an organisation’s human this course looks at ways how the marketing planner COURSE 8: This course will prepare managers to evaluate the
resource management can influence and integrate with can respond to this new marketing reality. MANAGERIAL ECONOMICS competitive environment, create and assess strategic
the strategic objectives of the organisation to enhance The primary approach is to search for value creation or alternatives, and successfully execute a strategy.
long-term performance. added value through examining market mechanism.
COURSE 5: Through this, firm as a profit oriented organisation is COURSE 12:
COURSE 2: INTERNATIONAL LAW FOR HOSPITALITY created to search for, exploit, and protect, opportunities HOSPITALITY APPLICATION SIMULATION EXERCISE
RESEARCH METHODOLOGY This course deals with the understanding of the legal to add value. It covers the basic analytical principles This Hospitality Simulation Game (HMS) is a concept
The purpose of this course is to train students in principles and rules governing the hospitality industry. of economics of markets and business, supply and of “educational simulation for executive management”.
analysing social phenomena and professional issues Introduction of the legal system and concept of law. demand, costs, competition and monopoly, and The HMS has been designed as a cap course. It enables
in a rigorous and scientific manner. This knowledge The class will cover the understanding and definition of public policy. participants to recall and apply various management
requires an understanding of two different components: the hospitality and catering legislations. Understanding tools and techniques (i.e.: marketing, finance, human
research design and analytical techniques. The subject of principles and process of tourism development COURSE 9: resources management, accounting, budgeting, and
encourages development of students’ cognitive regulations which involve town planning and tourist QUALITY MANAGEMENT intercultural management) in a highly competitive
capabilities, allowing them to acquire, manage and area regulations. The subject is designed to give the student a environment whilst acting as managers of hotels;
apply knowledge effectively towards the solution of comprehensive understanding of quality management resorts or food and beverage outlets.
contemporary global issues. Students are trained to Besides that, students will be guided on the definition concepts, principles and quality management systems.
form opinions on the basis of facts and to articulate and meanings of hospitality and tourism contracts which The course introduces fundamentals of quality
their findings effectively. will involve licensing, franchising and also management management as well as implementing a quality
contract between two or more individual in carrying out management system and applying it in the hospitality
COURSE 3: the business in the hospitality and tourism industry. industry. The second part of this course equips
QUALITATIVE DATA ANALYSIS students with the necessary skills to conduct basic
This subject focuses on the basics of statistics and COURSE 6: consultancy projects in the hospitality industry.
hypothesis testing in the beginning to lay the FINANCIAL MANAGEMENT FOR
foundation for quantitative analysis. Then the subject HOSPITALITY BUSINESSES COURSE 10:
moves on to the techniques essential for managing This course exposes students to financial products, HOSPITALITY & FOODSERVICE ENGINEERING
such as modelling, forecasting, process control and its risk and return and finance tools used in this This subject deals with the organisation and design of
finally decision analysis. This subject focuses on the global or international market. In addition, these hotel and restaurant systems. Students are required
right methods for different types of problems rather financial products’ knowledge and proper use of to apply different methods and tools to optimise the
than describing and explaining the method itself. finance tools based on the risk and return allow hotel and restaurant systems and evaluate the financial
The manipulation of data is done using the software hoteliers make effective decisions. Students will also impact of hotel and restaurant projects. Students
SPSS and Ms-Excel. The subject pays attention to the learn to identify and exploit opportunities for revenue will be also taught about engineering in the true
interpretation of the results in order to enable the optimisation in different business contexts. They will meaning of the conception and organisation of each
outputs to be useful for research recommendations or review the main methodologies that are used in each department - allocation of rooms and floor areas to
managerial decisions. of these areas, discuss legal issues associated with guests, circulation and flows and floor calculation, etc.
different pricing strategies, and survey current practices
in different sectors.
Master Booklet-R2V1 FA 161110.indd 16-17 11/16/10 6:20 PM
REFERENCE
Railway &
Railway station
TCSJ Taylor's College, Subang Jaya
Taylor’s Lakeside Campus
Hostel
Landmark
JALAN LAPA
To Dam
N
Admissions
ansara
NGAN TERBANG
, Sg. B
KELANA
uloh &
JAYA SG.WAY
North
ur
ump
u ala L
FREESCALE To K
NANYANG
Admission requirements International students SIANG PAU
• A bachelor degree in hospitality and tourism The Malaysian Immigration Department (MID) requires To Klang
management OR any other areas of study from an all international students to hold a Student Pass while LEBUHRAYA PERSEKUTUAN
MENTARI
LEISURE
KELA
NG L
AMA
COMMERCE JALAN
COURT SQUARE
accredited university studying in the country. Taylor’s University will make all SUBANG
E-TIARA
CONDOMINIUM
PARADE CARREFOUR
• Work experience not required but encouraged necessary processing arrangements with MID (please JALAN KEMAJUAN SUBANG SS 10
JALAN KEWAJIPAN
PJS 6
MOSQUE
PJS 8
make allowance of 6-8 weeks). SHELL PETROL STATION
SURIAMAS
SS 15
How to apply? JLN SS15/3B JLN SS15/5G
SJMC
LEBUHRAYA
JLN SS15/4G
SHERATON RIDZUAN
SUBANG
JLN SS15/4F
• Complete Enrolment Application Form
JLN SS15/4E
PANGSAPURI CONDOMINIUMS
All international students (except P.R. China students) SS 17 SS15/6 APARTMENTS
PJS 10 A
Y
4C W
5/
SS
• Submission of official transcripts from all institutions
1 JLN /6A
DAMANSARA
JLN SS
RE
JALAN JENGKA
15
have to pay a security bond (RM200 – RM2,000), the
SS
EXP
JL
N
SS SS
TAI
JLN SS15/4B 15 15
NEW PAN
/7
MY PLACE
/7
A WANGSA
attended after STPM/A-levels or equivalent. JLN SS15/4 APARTMENTS TCSJ BAIDURI UTAMA
amount of which is fixed by MID. The amount is totally JALAN
SU BANG
JLN SS15/8
- PUCHONG
JLN SS15/8A SRI PJS 7
• Letters of recommendation: one from the applicant’s SUNWAY PJS 9
JALAN LAG
KUALA
refunded upon completion of academic course if the JLN SS15/4D LUMPUR
From Ba
ndar Sunway PYRAMID
JALAN LAGOO
current employer (if any) OR from a college faculty JALAN SUBAN
G UTAM
A BANDAR
student has not violated the rules and regulations of the SUNWAY
OON TIMUR
TAYLOR’S
SUNWAY
member able to evaluate the applicant’s potential SEK. MEN.
SUBANG JAYA
LAGOON
Malaysian Immigration authority. Only those holding PJS 11 LAKESIDE
N BARAT
for success in a graduate degree programme. If the SEK. MEN.
CAMPUS
SUBANG UTAMA SUNWAY
diplomatic passes are exempted from paying this MEDICAL
JALAN JENGKA
SS 14 SS 13 CENTRE
applicant has not been in a college programme in JALAN LAGOON SELATA
N
bond. SS 18
the last six years, a letter from a former employer
may be substituted for the second letter. To Kuala Lum
p ur
English requirements
• Submission of a resume.
Students whose ter tiar y education was not To Klang
• Validation of professional experiences by the LEB
UHR
AYA
SHA
conducted in English are required to obtain necessary H AL
A M
University of Toulouse, France (if applicable).
JALAN KEWAJIPAN
documentation of English proficiency. P.J
Toll Plaza
Caltex
REFERENCE McDonald’s
Railway &
Railway station
TCSJ Taylor's College, Subang Jaya ESSO
Open Entry Taylor’s Lakeside Campus
To
Hostel
P
uc
ho
Landmark
ng
What is Open Entry? How to apply?
Open Entry (OE) refers to non-restrictive entry The applicant need to undertake the 4 steps before
requirement into the postgraduate degree programme, enrolling into the Master’s Degree programme, which
applicable to adults who possess learning experience, includes the following:
which can be assessed, and matched against the learning
outcomes of an academic course. Step 1: Portfolio Submission
A ‘Portfolio Form’ and a ‘Guide for Developing Your
Admission requirements: Portfolio’ will be provided to you.
i. Age:
The age of the applicant must be at least 30 years Step 2: Preparatory Programme
old when applying for admission into the Master’s You would be given a comprehensive of preparatory
programme. materials to prepare for the test.
ii. Minimum Academic Qualification Step 3: Assessment Test (30 multiple choice questions)
The minimum academic qualification of the applicant It is to assess whether the candidate has acquired
must be at least at the STPM/HSC (or its equivalent)
the pre- requisite knowledge needed for the Master’s
level or holding a recognised Diploma certificate.
programme.
iii.Work Experience
Step 4: Preparatory Assessment
The applicant must provide evidence of gaining
The test comprises of Persistence Test, Essay Writing
at least 5 years of working experience at the
and Interview/Counseling Session.
supervisory or management level in any
related industry. All information in this prospectus is correct at time of printing (October 2010) and is subject to change.
Master Booklet-R2V1 FA 161110.indd 18-19 11/16/10 6:20 PM
Taylor’s Graduate School
Taylor’s University
Taylor’s Lakeside Campus
No.1, Jalan Taylor’s, 47500 Subang Jaya, Selangor Darul Ehsan, Malaysia
Tel: 603 - 5629 5000 Fax: 603-5629 5001
www.taylors.edu.my
Staff Directory
Name, Designation Email
Mr Neethiahnanthan Ari Ragavan neethia.n@taylors.edu.my
Dean
School of Hospitality, Tourism & Culinary Arts
Ms. Hema Subramonian hema.subramonian@taylors.edu.my
Deputy Dean
Graduate School of Hospitality & Tourism
Dr. Kashif Hussain kashif.hussain@taylors.edu.my
Programme Director
Graduate School of Hospitality & Tourism
Ms. Tan Hooi Leng hooileng.tan@taylors.edu.my
Manager Division Office
School of Hospitality, Tourism & Culinary Arts
Ms. Seak Paey Ling paeyling.seak@taylors.edu.my
Programme Administration
Graduate School of Hospitality & Tourism
Master Booklet-R2V1 FA 161110.indd 20 11/16/10 6:20 PM
