SEGi's Executive Programme in Food Service and Convention Management seeks to equip you with new designs on new development, touching alternative strategies that provide insight into food service management and convention management.

Introduction to the Hospitality and Event Industry

Course Objective
In this course, you will understand the various career opportunities in the rapidly growing sectors of the hospitality industry, provide a balanced view of all sectors of hospitality in various regions and diversity for the real world and determine factors that affecting to the change in hospitality and tourism industry.

Course Outcomes

• Identify, assessed as well as distinguished various type, level and category of hospitality and tourism company in the field.
• Critically analyzed, interpret and synthesized sensitivity on the microenvironment and macro-environment factors that affect hospitality and tourism industry.
• Obtain relevant skills, information and knowledge to face current and future challenges in hospitality industry. Assessed and provide national, regional as well as international perspective for hospitality and tourism industry in future employment.

Cuisine Operation and Management

Course Objective
This course aims to help students prepare a wide range of foods ranging from Malaysians to Continental, Western and more. Providing the basic understanding of health and safety at work, and food science in the planning, preparation and cooking of food, as well as to provide an insight regarding the skills needed to become a successful chef – encompassing all aspects of the modern chefs. The skills acquired will provide students the foundation to function effectively in the planning, preparation and cooking according to market trends and consumer needs.

Course Outcomes

• Apply food hygiene standard in the preparation and cooking of food.
• Apply scientific knowledge and understanding of nutrition and its uses in recipes, health issues and eating and according to the needs of customers.
• Demonstrate the ability to prepare and cook a wide variety of meals with ease of efficiency, putting together a good and healthy meal.
• Comprehend basic cooking techniques and/or methods suitable for its use.

Hospitality Management

Course Objective
This module examines the hospitality management function as an organization’s source for sustainable, competitive advantage. It aims are to develop student’s competencies necessary to lead the ever-changing service industry workforce upon joining the industry. Secondly this increasingly diverse workforce requires managers to possess new skills to manage and develop the hospitality potential of an organization.

Course Outcomes

• Critically interpret and evaluate different areas of business and management; relationships, application and importance of an integrated domestics and international framework.
• Identify the markets and its operation of goods and service in its characteristics
• To identify the difference of business cultures and its subsequent implications for management and the workforce, effective performance, within a team environment.

Food Science, Nutrition and Production

Course Objective

1. Provide students with basic scientific and technical knowledge and principles on food hygiene and food commodities.
2. Provide students with the ability to evaluate the principal problems and constraints associated with the preparation, processing and preservation of food and to pursue one aspect of nutritional epidemiology in depth.
3. Provide students with the ability to understand the production and processing of the main food commodities and of the principles of food production management.

Catering, Operations and Management

Course Objective

1. Develop an understanding of the day-to-day management of catering operation facing the Catering/Operation Manager. The key result areas will be examined as follows.
2. Develop alternative strategies would be discussed to provide an insight for achieving successful performances.
3. Satisfying guests, providing the quality of service.

Food and Beverage Management

Course Objective

1. To provide the student with the appropriate culinary and service skills and underpinning knowledge to operate and manage a commercial food & beverage outlet.
2. To evaluate the quality aspects of a range of commodities and service styles.
3. To enable the student to develop prior learning and apply this in a simulated environment.
4. To provide a learning opportunity relating to quality food and beverage provision across a broad spectrum.