This module covers key knowledge and understanding of accounting principles and concepts including the preparation of accounting entries for non-current assets; advanced bookkeeping; journals for correction of errors and year-end adjustments; trial balance and financial accounts. Students will be exposed to AP AR GL CB COA TB POS modules. Key areas such as making end of period adjustments, producing and analyzing end period reports will be covered. This qualification is suitable for those working or intending to work in advanced accounting roles.

The objective of this module is to provide the understanding of the concepts of innovation and entrepreneurship and its macro-environment. The topics cover the arena of entrepreneurial goals and context; recognizing market opportunities; sourcing for factors of production and resources; developing sustainable venture; value creation; social entrepreneurship, innovation within the value chain of an organization; ownership and structure; innovators in action: managing rapid growth, managing a troubled organisation, and crafting a personal strategy.

This module covers the contemporary trends in management and organisations. In this module, students are introduced to the key topics in management and organisations including managing in today's world, foundation of planning and decision making, basic organisation design, humanresource management, managing change and innovation, communication and interpersonal skills, the foundation of control, as well as technology and operation. Emphasis is placed on managing change, understanding individual work-style and group behaviour; understanding teams; motivating and rewarding employees, leadership and trust, and effective interpersonal skills and communication. Students will develop a skill-focus approach to analyzing and diagnosing issues relevant to business management.

This module provides students with the framework of the front office organisation and its operations in lodging management. It enables students to demonstrate the integration of staff and tasks related to front office operations. Topics include the classification of lodging choices, structure of the hotel front office, front office responsibilities, reservation and check-in / check out processes, hotel revenue cycle (including night audit), security and room management technology. Emphasis is placed on managing guest services including concierge and bell services. Students will be able to apply knowledge gained to explore new and innovative ways of improving existing lodging operations and management.

This module provides a basic understanding of food and nutrition, health policies and educational programs that foster healthy eating habits and lifestyles. This module aims to provide an in-depth knowledge on foods, food groups, and dietary patterns. It will provide an understanding of the needs and changes in a sustainable diet and food system. Topics include the sustainability of diets which combines both nutrition and the environment including economic and socio-cultural dimensions. It also includes culinary hygiene and the pertaining practices related to food management, cooking etiquettes, food contamination, prevention of food poisoning and the minimization of disease transmission from animals to food to human; with the focus on specific food safety handling, storage, preparation, serving and consumption.

This module introduces students to the structure of tourism systems and the multiplicity of industry players within this industry. It provides student with an overview of how the tourism and leisure industry can influence and impact on the environment, culture and society. Topics include the integrated tourism model and systems, tourism promoters and suppliers, political, economic, socio-cultural and environmental issues, tourism marketing, marketing mix and marketing communications. Emphasis is on the planning and development of tourism within the context of ecologically sustainable developments. Students will develop an understanding of sustainable tourism development, and its impact on culture, people and environment.