JABATAN PELANCONGAN & HOSPITALITI

Pengenalan Jabatan

 Pautan : e-Pengurusan JPH | e-ASET | https://bit.ly/3jbOOjF | IMOS25

Penubuhan Jabatan Pelancongan dan Hospitaliti (JPH) di Politeknik Kota Kinabalu bermula pada tahun 2004 dengan menawarkan program Diploma Pengurusan Hotel dan Katering (DHK) sebagai program terawal dengan kakitangan seramai 10 orang. Pada tahun 2009, JPH menawarkan program  Sijil Kemahiran Khas Politeknik (Hotel dan Katering) (KHK) bagi pelajar kurang upaya pendengaran. Pada tahun 2015, program DHK kemudiannya telah dikemaskini dan digantikan dengan program Diploma Pengurusan Hotel (DHM) manakala program  KHK kepada Sijil Kemahiran Hotel dan Katering. Peka dengan keperluan dan kehendak industri, bermula pada tahun 2017, JPH menawarkan program Diploma Pengurusan Resort (DHR) bagi melahirkan lebih ramai graduan yang menyumbang kepada keperluan tenaga kerja di pasaran.

Selaras dengan usaha penambahbaikan dan pemerkasaan pendidikan inklusif, program KHK kemudiannya telah dijenamakan semula kepada Sijil Khas Operasi Katering (KOK) dan mula ditawarkan pada tahun 2024. Penjenamaan semula ini mencerminkan komitmen JPH, Politeknik Kota Kinabalu dalam menyediakan peluang pendidikan dan latihan kemahiran dalam bidang katering kepada pelajar kurang upaya pendengaran, di samping memperkukuh kebolehpasaran graduan serta memenuhi keperluan industri katering dan hospitaliti.

Pada masa ini, terdapat seramai 26 orang pensyarah di Jabatan Pelancongan dan Hospitaliti yang komited ke arah meningkatkan kemahiran dan kebolehpasaran graduan Politeknik Kota Kinabalu. Aktiviti pembelajaran dan pengajaran (PdP) dilaksanakan berdasarkan Outcome Based Education yang lebih berorentasikan kepada pencapaian pelajar dan bahasa pengantara yang digunakan ialah Bahasa Inggeris. Aktiviti pentaksiran pelajar terdiri daripada penilaian berterusan (PB) dan penilaian akhir (PA). Aktiviti PB seperti amali, ujian, kuiz, tugasan, laporan projek, pembentangan, tulisan jurnal dan kajian kes, dirancang secara khusus untuk membantu pelajar mencapai hasil-hasil pembelajaran kursus. Prestasi pelajar juga dinilai ketika menjalani latihan industri pada semester 5 dan 6 bagi program DHM, semester 6 bagi program DHR manakala semester 4 bagi program KOK. Penilaian latihan industri dibuat oleh pihak industri luar dan juga pensyarah penilai yang telah dilantik. Sepanjang pengajian pelajar, mereka juga digalakkan terlibat secara aktif dalam aktiviti ko-kurikulum sebagai nilai tambah setelah tamat pengajian kelak.

Program-program yang ditawarkan di Jabatan Pelancongan dan Hospitaliti adalah:

  1. Diploma Pengurusan Hotel (DHM) – Work Based Learning (WBL)
  2. Diploma Pengurusan Resort (DHR) – Latihan Industri Konvensional
  3. Sijil Khas Operasi Katering (KOK) – Latihan Industri Konvensional

Kurikulum

  • Jabatan Pelancongan dan Hospitaliti menggunakan kurikulum yang sama di semua Politeknik Malaysia, Kementerian Pengajian Tinggi.
  • Komponen kursus terdiri daripada kursus umum, kursus teras dan kursus elektif mengikut bidang pelancongan dan hospitaliti.

Tempoh Pengajian

Program Diploma 3 tahun (6 Semester)
Program Sijil 2 tahun (4 Semester)

Carta Organisasi

DHM

ACCREDITATION CODE

MQA/FA8912

INTRODUCTION

The Diploma in Hotel Management (DHM) is a two-and-a-half-year TVET-aligned  programme designed to equip students with industry-relevant knowledges, practical skills,  entrepreneurial abilities, and professional values essential for successful careers in the hotel  industry. The curriculum combines theoretical instruction with practical training, enabling  students to develop core competencies in hotel operations, food and beverage services,  kitchen operations, and entrepreneurship. Aligned with the TVET framework, the programme  emphasizes competency-based learning to ensure graduates meet current industry standards  and expectations. A key feature of the DHM programme is the incorporation of Work-Based  Learning (WBL) for real-world industry exposure. During the final two semesters, students  are placed in designated hotels, allowing them to apply their classroom knowledge and  technical skills in actual workplace environments. This immersive experience provides  structured on-the-job training across the operation of housekeeping, front office, food and  beverage, and kitchen operations. Beyond technical expertise, the programme also fosters  essential soft skills and transferable competencies, including communication, leadership, entrepreneurship, and professional development. These skills are aligned with recognized  industry standards and contribute to broader socio-economic growth. Upon completion, DHM  graduates are prepared to be competent, job-ready professionals capable of meeting the  dynamic demands of the hospitality industry both locally and globally. 

SYNOPSIS

The Diploma in Hotel Management (DHM) prepares students for successful careers in  hospitality through a practical, interactive learning approach that integrates classroom  instruction with real-world experience via Work-Based Learning (WBL). The curriculum  covers essential operational areas such as Front Office, Housekeeping, Food and Beverage  Services, and Kitchen Operations, alongside foundational courses including Hospitality and Tourism, Food Sanitation, Marketing, Accounting, Legal Aspects, Entrepreneurship, Green  Technology Compliance and Hospitality Project Management. This comprehensive  programme equips graduates with the practical skills, industry knowledge, and professional  competencies required to excel in the dynamic hotel industry.

ENTRY REQUIREMENT

For more information regarding the admission requirements for the Malaysian Polytechnic Program, please refer portal Ambilan Pelajar Mypolycc at  https://ambilan.mypolycc.edu.my

PROGRAMME AIMS

This program believes that all graduates possess leadership skills, effective communication abilities, as well as ethics, and professionalism. The primary aim of the program is to cultivate responsible and adaptable Hospitality Executives who can contribute to the National Tourism Policy, positioning Malaysia as a top global tourism destination.

PROGRAMME EDUCATIONAL OBJECTIVES (PEO)

The Diploma in Hotel Management programme shall produce Hotel Executive who are able to:

PEO1:

Apply a broad range of theoretical, technical knowledge and skills upon working life experience including technical, digital, numerical and problem-solving skills to carry out varied, complex routine and non- routine tasks with minimum supervision in the hotel industry.

PEO2:    

Develop effective teamwork, interpersonal, communication skills and be socially and ethically responsible in the hotel industry.

PEO3:   

Inculcate a desire to lifelong learning, entrepreneurship, professional ethics and career development in the hotel industry.

PROGRAMME LEARNING OUTCOMES (PLO)

Upon completion of the programme, students should be able to:

PLO1:

Demonstrate an understanding of a broad range of theoretical and technical knowledge to perform varied, complex routine and non-routine tasks in hotel industry.

PLO2:

Apply critical thinking skills in solving problems or issues while performing varied complex routine and non-routine tasks related to the hotel industry.

PLO3:

Perform practical skills to execute varied complex routine and non-routine tasks in the hotel industry.

PLO4:

Demonstrate interpersonal skills within a diverse working environment in the hotel industry.

PLO5:

Demonstrate communication skills with proficiently utilising both the national language and other additional languages in the hotel industry.

PLO6:

Demonstrate the application of digital skills in performing a variety of complex routine and non-routine tasks within the hotel industry.

PLO7:

Demonstrate the application of numerical or graphical data in executing diverse complex routine and non-routine tasks within the hotel industry.

PLO8:

Demonstrate the capability to work autonomously and lead teams with a high level of responsibility.

PLO9:

Demonstrate personal skills through initiatives aimed at self-improvement for both career and educational goals.

PLO10:

 Apply entrepreneurial skills within the hospitality and hotel industry.

PLO11:

 Demonstrate organisational and professional ethics within the work environment while applying sustainable initiatives in hotel industry tasks and learning contexts.

JOB PROSPECT

This programme equips students with the knowledge and skills essential for success in their future careers. Graduates will have access to a wide range of employment opportunities in the private sector, government agencies, or through self-employment. Through the Work-Based Learning (WBL) component, students are given the opportunity to be matched with potential future employers, enhancing their career prospects and industry readiness. Upon graduation, students will also be qualified to take on supervisory roles in key operational departments within the hospitality and tourism sectors, such as:

GOVERNMENT CORPORATE SELF-EMPLOYED

1. Educator

2. Dormitory Supervisor

3.Cook

4.Customer Service Officer

1.Front Office Supervisor/ Coordinator

2.Housekeeping Supervisor/ Coordinator

3.Food and Beverage Supervisor/ Coordinator

4.Sales and Marketing Supervisor/ Coordinator

5.Customer Service Coordinator

6.Guest Relation Officer 

7.Kitchen Coordinator 

8.Management Trainee 

9.Flight Attendant

10.Cruise Attendant

11.Butler

12.Digital Marketing Coordinator

1. Entrepreneur

2. Hospitality Training Provider

3. Content Creator

 

DHR

ACCREDITATION CODE

MQA/FA10464

INTRODUCTION

Diploma in Resort Management (DHR) is a full-time programme that combines academic coursework with structured industrial training. It builds interdisciplinary knowledge in resort management while developing essential skills across the broader fields of hospitality and tourism. The programme emphasises professionalism, interpersonal competence and industry relevant expertise, ensuring graduates meet both industry demands and polytechnic standards of excellence. This curriculum integrates sustainability, digitalisation and service excellence as its core elements, preparing graduates to respond effectively to contemporary trends and challenges in the resort and hospitality industry. In line with Malaysia's goal to become a top global tourism destination, the programme promotes sustainable and inclusive development. Graduates gain solid knowledge, practical, management and numerical skills, enabling them to provide high quality service with competence and professionalism.

SYNOPSIS

The Diploma in Resort Management is designed to prepare students with a solid foundation of knowledge and applied skills in the hospitality, tourism and events industries. The programme encompasses a wide range of competencies across resort operations and event management, equipping graduates for diverse roles within these dynamic sectors. Students will gain knowledge and practical expertise in areas such as Introduction to Resort, Housekeeping, Front Office Management, Food and Beverage Service, Basic Cookery, Muslim Friendly in Resort Operations, Recreation in Resort, Business Event in Resort Operations and Spa Service Operations. The curriculum also embeds key cross-disciplinary competencies such as Customer Service, Occupational Safety and Health, Green Technology Compliance, Human Resource Management, Accounting, Marketing, Food and Beverage Cost Control and Entrepreneurship.

ENTRY REQUIREMENT

For more information regarding the admission requirements for the Malaysian Polytechnic Program, please refer portal Ambilan Pelajar Mypolycc at  https://ambilan.mypolycc.edu.my

PROGRAMME AIMS

This programme aims to produce graduates with the right balance of knowledge, skills and values. It develops graduates who are professional, ethical and adaptable, with strong communication and leadership qualities. By producing competent Resort Management Executives, the programme contributes to the National Tourism Policy, positioning Malaysia as a top ten global tourism destination.

PROGRAMME EDUCATIONAL OBJECTIVES (PEO)

Within a few years after completing a Diploma in Resort Management, TVET graduates are able to:

PEO1:

Apply a broad range of theoretical and practical skills including digital, numerical and problem-solving skills to carry out varied complex routine and non-routine tasks under minimum supervision in resort operations.

PEO2:

Develop effective teamwork, interpersonal, communication skills and be socially and ethically responsible in the resort operations.

PEO3:

Inculcate desire for lifelong learning, entrepreneurship, professional ethics and career development in the resort operations.

PROGRAMME LEARNING OUTCOMES (PLO)

Upon completion of the programme, students should be able to:

PLO1:           

Demonstrate an understanding of a broad range of theoretical and technical knowledge to perform varied complex routine and non-routine tasks in resort operation.

PLO2:

Apply critical thinking skills in solving problems or issues while performing varied complex routine and non-routine tasks related to resort operation.

PLO3:

Demonstrate practical skills in performing a range of complex routine and non-routine tasks within the resort operation.

PLO4:

Demonstrate interpersonal skills within a wide working environment in the resort operation.

PLO5:

Demonstrate communication skills by proficiently utilising both the national language and other additional languages.

PLO6:

Demonstrate the application of digital skills in performing a variety of complex routine and non-routine tasks within the resort operation.

PLO7:           

Demonstrate the application of numerical and graphical data in executing diverse complex routine and non-routine tasks in resort operation.

PLO8:

Demonstrate capability to work autonomously and lead teams with a high level of responsibility.

PLO9:

Demonstrate personal skills through initiatives aimed at self-improvement for both career and educational goals.

PLO10:

Apply entrepreneurial skills within hospitality and resort operation.

PLO11:

Demonstrate organisational and professional ethics within the work environment while applying sustainable practices in resort operation tasks and learning contexts.

JOB PROSPECT

This programme provides knowledge and skills in resort management with a broad understanding of the hospitality and tourism industry. The knowledge and skills that the students acquire from the programme will enable them to hold a middle management post such as:

a) Government

  • Educator
  • Penolong Pegawai Kerajaan
  • Penolong Pengurus Asrama
  • Penyelia Bilik

b) Corporate

Food and Beverage

  • Food and Beverage Assistant
  • Banquet Assistant
  • Bar Assistant
  • Restaurant Captain

Front Office

  • Front Office Assistant
  • Guest Service Assistant
  • Receptionist
  • Concierge
  • Butler
  • Night Auditor
  • Reservation Coordinator

Housekeeping

  • Assistant Housekeeper
  • Floor Supervisor
  • Room Attendant/Supervisor
  • Public Area Attendant/Supervisor
  • Laundry Attendant/Supervisor

Kitchen

  • Commis

Spa

  • Manicurist/Pedicurist
  • Masseur
  • Spa Receptionist
  • Spa Therapist

Recreation

  • Park and Recreational Supervisor
  • Recreation Coordinator
  • Nature Guide

Business Event

  • Event Executive Assistant
  • Event Banquet Coordinator
  • Guest Relation Officer

c) Self employed

  • Event Planner
  • Event Sales Coordinator
  • Freelance
  • Business owner

KOK

ACCREDITATION CODE

MQA/FA 17844

PENGENALAN

Program Sijil Khas Operasi Katering (KOK) bertujuan menyediakan program sepenuh masa yang berteraskan latihan dan kemahiran dalam bidang katering untuk pelajar berkeperluan khas (masalah pendengaran) selaras dengan Perakuan 169 di dalam Laporan Jawatankuasa Kabinet. Program ini direkabentuk berdasarkan Dasar Orang Kurang Upaya (OKU) yang menekankan asas kesaksamaan hak dan peluang kepada OKU bagi penyertaan penuh dalam masyarakat. Program sepenuh masa ini ditawarkan selama dua tahun, iaitu tiga semester pengajian dan satu semester latihan industri. Bagi mendokong Falsafah Pendidikan Khas, penawaran Program KOK kepada pelajar berkeperluan pendidikan khas (masalah pendengaran) dapat melatih mereka untuk menjadi individu yang berkebolehan, berkemahiran, dan berdikari. Penyediaan perkhidmatan katering kepada pelanggan memerlukan kemahiran spesifik bagi memastikan produk yang disajikan adalah hidangan yang berkualiti. Program ini memberi peluang kepada pelajar pendidikan khas untuk meningkatkan kemahiran dalam pengoperasian katering yang meliputi kedua-dua aspek teori dan amali. Pelajar didedahkan dengan kemahiran pelbagai disiplin terkini serta teknologi yang digunakan seperti teknik masakan, seni hidangan dan keselamatan makanan. Pelajar bersedia untuk memainkan peranan mereka dengan membina asas kukuh dalam pengetahuan dan kemahiran yang berkaitan dengan pelbagai bidang dalam perkhidmatan katering yang merupakan salah satu cabang penting dalam industri hospitaliti kerana bidang ini menyumbang kepada pengoperasian perkhidmatan makanan. 

SINOPSIS

Program Sijil Khas Operasi Katering menawarkan peluang kepada pelajar berkeperluan khas (masalah pendengaran) untuk memulakan kerjaya dalam perkhidmatan operasi katering selaras dengan misi politeknik bagi menyediakan tenaga kerja yang berkemahiran dalam sektor awam dan swasta di Malaysia. Pelajar dibekalkan dengan pelbagai pengetahuan dan kemahiran seperti teknik masakan, seni hidangan dan keselamatan makanan. Bagi melahirkan pelajar yang berdikari dan berdaya saing, ilmu berkaitan keusahawanan juga diterapkan kepada pelajar. Pelajar juga diberi pendedahan tentang alam pekerjaan melalui latihan industri sebagai persediaan untuk menghadapi alam pekerjaan sebenar.

SYARAT KEMASUKAN

Untuk maklumat lanjut mengenai syarat kemasukan ke Program Politeknik Malaysia, sila rujuk portal Ambilan Pelajar Mypolycc di https://ambilan.mypolycc.edu.my

MATLAMAT PROGRAM

Graduan yang menamatkan program ini akan memperolehi pengetahuan dan kemahiran dalam perkhidmatan operasi katering pada tahap asas dan mempunyai potensi untuk menjadi pengamal bidang katering yang kompeten bagi menyokong Aspirasi Malaysia – destinasi lestari kaya budaya.

OBJEKTIF PENDIDIKAN PROGRAM (PEO)

Sijil Khas Operasi Katering dapat menghasilkan tenaga kerja yang mempunyai ciri-ciri seperti yang berikut:

PEO1:

Menunjukkan pengetahuan, kemahiran numerasi dan berfikiran kritis yang spesifik untuk melaksanakan pelbaga tugas rutin dan bukan rutin di bawah penyeliaan yang minimum di dalam bidang operasi katering.

PEO2:

Menunjukkan kemahiran teknikal dan kemahiran digital yang spesifik untuk melaksanakan pelbagai  tugas rutin dan bukan rutin di bawah penyeliaan yang minimum di dalam bidang operasi katering.

PEO3:

Membangunkan semangat kerja berpasukan dan tanggungjawab sosial, kemahiran interpersonal serta kemahiran komunikasi yang berkesan di dalam bidang operasi katering.

PEO4:

Mempunyai keinginan pembelajaran sepanjang hayat, minda keusahawanan dan etika profesional di dalam pembangunan kerjaya di dalam bidang operasi katering.

HASIL PEMBELAJARAN PROGRAM

(PLO)

Pada akhir pembelajaran program ini, pelajar dapat:

PLO1:

Menjelaskan pengetahuan asas, teori, prinsip dan konsep dalam perkhidmatan operasi katering.

PLO2:               

Mengaplikasikan kemahiran kognitif dan kemahiran numerasi berkaitan tugas dalam perkhidmatan operasi katering.

PLO3:               

Mempamerkan kemahiran teknikal berdasarkan skop kerja yang diperlukan dalam perkhidmatan operasi katering.

PLO4:               

Mengamalkan kemahiran interpersonal dan komunikasi secara berkesan terhadap individu atau berkumpulan dalam menyampaikan perkhidmatan.

PLO5:               

Mempamerkan keupayaan menggunakan teknologi digital dalam menyampaikan perkhidmatan.

PLO6:               

Menunjukkan keupayaan menjalankan tugas dengan kepimpinan, autonomi dan tanggungjawab dalam menyampaikan perkhidmatan.

PLO7:               

Mengamalkan pembelajaran kendiri dan minda keusahawanan dalam menyampaikan perkhidmatan.

PLO8:     

Menunjukkan kebolehan untuk patuh kepada etika kerja dan profesionalisme dalam menyampaikan perkhidmatan.

PROSPEK KERJAYA

Program ini menyediakan pelajar dengan ilmu pengetahuan dan kemahiran dalam bidang katering. Ilmu pengetahuan dan kemahiran yang diperolehi melalui program ini akan membolehkan pelajar memulakan kerjaya dalam bidang berikut:

a.Pengusaha Katering
b.Pengusaha Produk Bakeri dan Pastri
c.Pengusaha Kafe
d.Barista
e.Penyedia Makanan dan Minuman
f.Pembantu Pramusaji
g.Pembantu Dapur (Commis)
h.Pembantu Penyedia Bakeri dan Pastri
i.Krew Restoran/Fast Food/ Coffee Shop

Buletin