KOLEJ VOKASIONAL ...........................

JABATAN HOSPITALITI

PERANCANGAN KURSUS
COURSE OUTLINE

MAKLUMAT KURSUS
(COURSE INFORMATION)

SEMESTER/SESI (SEMESTER/SESSION) : SEMESTER 4

KOD KURSUS (COURSE CODE) : HSK8033
NAMA KURSUS (NAME OF COURSE) : BASIC HOSPITALITY MARKETING
BEBAN AKADEMIK PELAJAR (STUDENT ACADEMIC LOAD) :

Kategori Aktiviti Aktiviti Pembelajaran Jumlah Jam/Semester

(Category of Activities)
Pembelajaran Berbantu
(Guided Learning)
Pembelajaran Kendiri
(Self Learning)
Penilaian Rasmi
(Formal Assessments)
(Learning Activity) (Total Hours/Semester)
Kuliah
39
(Lecture)
Tutorial/Amali
0
(Tutorial/Practical)
Aktiviti Pembelajaran Bertumpukan Pelajar
3
(Student Centered Learning Activity)
Persediaan Untuk Tugasan/Projek
18
(Preparation For Assignments/Projects)
Pembelajaran Kendiri/Ulangkaji
39
(Independent Study/Revision)
Persediaan Bagi Penilaian
10.5
(Preparation For Assessment)
Penilaian Berterusan
8
(Continuous Assessments)
Menduduki Peperiksaan Akhir
2.5
(Final Examination Sitting)
JUMLAH JAM BELAJAR (JJB)
120
[TOTAL STUDENT LEARNING TIME (SLT)]
NILAI KREDIT
3
(CREDIT VALUE)

Kursus Pra-syarat (Pre-Requisite Course) : None

Nama Pensyarah (Name of Lecturer) :

Disediakan oleh : Disahkan oleh :

(Prepared by) (Approved by)
Tandatangan : Tandatangan :
(Signature) (Signature)

Nama (Name) : Head of Programme Nama (Name) : Head of Department

Tarikh (Date) : Tarikh (Date) :

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 KOLEJ VOKASIONAL ...........................
JABATAN HOSPITALITI

MATLAMAT (GOALS) :

This course provides students a platform to acquire knowledge and techniques in hospitality marketing which
enable them to market hospitality product and services with knowledge and reasoning. Students should be able
to perform acceptable hospitality marketing plan upon completion of the course.

SINOPSIS (SYNOPSIS):

This course provides students a platform to develop knowledge and techniques which enable them to do
marketing with knowledge and reasoning. Students will be taught on hospitality marketing, marketing planning
and strategies, product service mix strategy and promotion and finally understanding and targeting hospitality
consumers. The students will be assess on the knowledge and skills by the lecturers the level of identified
competency in hospitality marketing. Students should be able to produce an acceptable marketing plan upon
completion of the course based on their Final Year Project
HASIL PEMBELAJARAN (LEARNING OUTCOMES):

Upon completion of the course, students will be able to:

1. Apply in writing the functions of marketing management and services in order to understand the consumer
behaviour according to the Hospitality services. (C3, PLO1).
2. Construct the process of marketing planning and information relating to product services through
presentation.(P3, PL04)
3. Perform a group project regarding the process for designing and producing the printed menu in food
service marketing.(A2, PLO5).

ISI KANDUNGAN (CONTENT):

MINGGU KANDUNGAN PENTAKSIRAN

(WEEK) (CONTENT) (ASSESSMENT)
1-2 1.0 INTRODUCTION TO HOSPITALITY MARKETING ( 8 HOURS) Quiz 1
1.1 Introduction to Hospitality Marketing
1.2 The function of marketing
1.3 Types of marketing
3-6 2.0 MARKETING PLANNING AND INFORMATION ( 9 HOURS) Assignment 1
2.1 Market Segmentation and Positioning
2.2 Developing a Marketing Plan
2.3 Information for Marketing Decisions
7-10 3.0 PRODUCT SERVICE MIX AND PROMOTION MIX (18 HOURS) Assignment 2
3.1 Prepare product Quiz 2
3.2 Execute type of service
3.3 Product service mix strategy
3.4 Promotion and advertising
3.5 Personal selling
4.0 TARGET MARKET FOR HOSPITALITY INDUSTRY (7 HOURS) Test
11-14 4.1 Pricing Strategy and Menu Design

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 KOLEJ VOKASIONAL ...........................
JABATAN HOSPITALITI

4.2 Marketing Tools

4.3 Social media marketing
15 STUDY WEEK
16 FINAL EXAM
17 FINAL EXAM
AMALI (PRACTICAL) :

PENILAIAN (ASSESSMENT):

1. Penilaian Berterusan : 60 %
(Continuous Assessment)

Quiz 10%
Test 10%
Assignment 20%
Presentation 20%

2. Penilaian Akhir Amali : -

(Practical Examination)
3. Penilaian Akhir Teori : 40 %
(Final Examination)
Jumlah (Total) : 100 %

Assessment Specifications Table (AST):

ASSESSMENT METHODS FOR
CLO
COURSEWORK (CA)
ASSIGNMENT

PRESENTATION
TEST
QUIZ
CLO3 (A2)
CLO2 (P3)
CLO1 (C3)

CONTEXT

*(2) *(1) *(2) *(2)

10% 10% 20% 20%

1.0 INTRODUCTION TO

HOSPITALITY MARKETING
2.0 MARKETING PLANNING AND

INFORMATION

3.0 PRODUCT SERVICE MIX AND

PROMOTION MIX
4.0 TARGET MARKET FOR

HOSPITALITY INDUSTRY

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 KOLEJ VOKASIONAL ...........................
JABATAN HOSPITALITI

Remark:
1. Suggested time for
Quiz : 10 15 minutes
Test (Theory) : 30 50 minutes
Essay Questions : 30 40 minutes
Test (Practical) : 60 90 minutes
Assignment ; min 500 words, max 2000 words
Presentation (Practical) ; 30 -60 minutes
2. 40 Notional hours is equivalent to 1 credit.
3. *number of assessments
4. For each theory course, every assignment (folio) must have a presentation

RUJUKAN (REFERENCES):

1. Course Outline (CO) 2017, Diploma Seni Kulinari (HSK), Pengurusan Akademik, Unit Vokasional, BPTV KPM.
2. Robert D. Reid and David C. Bojanic (2001). Hospitality Marketing Management (Third Edition). Wiley Series.
(ISBN : 0-471-35462-7).
3. Kotler, Armstrong . (2004). Principles of Marketing (Tenth Edition). Pearson.(ISBN : 10987654321)
4. Ian McDonnel, Johnny Allen, Robert Harris, William OToole. (2002). Festival and Special Event Management
(Third Edition). Wiley Series. (ISBN: 978 047080470 4).
5. Charles R. Goeldner, J.R.Brent Ritchie (2003). Tourism (Ninth Edition). Wiley Series. (ISBN: 0-471-40061-0)

KEHADIRAN/PERATURAN SEMASA KULIAH (LECTURE ATTENDANCE/REGULATION):

1. Pelajar mesti hadir tidak kurang dari 80% masa pertemuan yang ditentukan bagi sesuatu kursus.
Students must attend lectures not less than 80% of the contact hours for every course.

2. Pelajar yang tidak memenuhi perkara (1) di atas tidak dibenarkan menghadiri kuliah dan menduduki
sebarang bentuk penilaian selanjutnya. Markah sifar (0) akan diberikan kepada pelajar yang gagal
memenuhi perkara (1).
Students who do not fulfill (1) will not be allowed to attend further lectures and sit for any further
examination. Zero mark (0) will be given to students who fail to comply with (1).

3. Pelajar perlu mengikut dan patuh kepada peraturan berpakaian yang berkuatkuasa dan menjaga disiplin
diri masing-masing untuk mengelakkan dari tindakan tatatertib diambil terhadap pelajar.
Students must obey all rules and regulations of the university and must discipline themselves in order to avoid
any disciplinary actions against them.

4. Pelajar perlu mematuhi peraturan keselamatan semasa proses pembelajaran dan pengajaran.
Student must obey safety regulations during learning and teaching process.

MATRIK HASIL PEMBELAJARAN KURSUS DAN HASIL PEMBELAJARAN PROGRAM

(MATRIX OF COURSE LEARNING OUTCOMES AND PROGRAMME LEARNING OUTCOMES)

Dilampirkan (As attached).

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