PRACTICE MAKES PERFECT: UCSI Hotel Management student Lim Yun Li preparing coffee for a customer at The Quad – an in-house restaurant at UCSI that provides FHTM students with the platform to put their theoretical knowledge to practice.

PRACTICE MAKES PERFECT: UCSI Hotel Management student Lim Yun Li (middle) taking a break with a lecturer and fellow coursemate at The Quad – an in-house restaurant at UCSI that provides FHTM students with the platform to put their theoretical knowledge t

Jackelyn Ng Shuk Chuen enjoys reading, watching movies and surfing the Internet in her free time. But underneath that easygoing nature is a bright teenager who is committed to bowling and her studies. 

A bowler who represents Sarawak in both national and international bowling tournaments including the ‘Malaysian Olympics’ (SUKMA), Ng is currently a student reading the Diploma in Hotel Management at UCSI University’s Sarawak campus. 

The mix – of bowling and hotel management – is uncommon and Ng points out, with a laugh, that “it’s mostly because I enjoy meeting new people”. 

“I decided to take this programme because I would have the opportunity to meet people from all over the world and learn about different cultures,” says the outgoing teenager. 

Having gained important skills – from communication skills to customer service – since taking the programme, Ng is pleased that she is also “learning what hospitality management is really like in the real world.” 

At UCSI’s Faculty of Hospitality and Tourism Management (FHTM), students enjoy avenues to apply theoretical knowledge to practice.

One fine example is a University event themed, ‘Korean Night 2013’, which was organised by Ng and other students – from both the Hotel Management and Culinary Arts programmes – from scratch. 

In line with the Korean government’s efforts to promote its cuisine and culture, the event was part of an assignment for the students’ Banquet and Event Management course. 

Learning to run an event – from the planning stage to actual event execution – with her team members has helped Ng become who she is today: A critical thinker who can confidently manage an event. 

“Before, I found it challenging to speak in front of a classroom. It’s amazing that I can now do so with more confidence, thanks to our frequent class presentations!” 

While the Faculty places emphasis on developing soft skills among its students, it also places equal emphasis on another: Practical experience. 

Putting theory to practice 

With more than 1,200 industry partners, UCSI’s Co-op programme is undoubtedly the largest in Malaysia. The programme places students at related companies for two months each year, ensuring they are exposed to not just a real-life working environment but also the intricacies of the industry. 

Hotel Management student Lim Yun Li, who was placed at the Majestic Hotel – a luxurious five-star hotel in Kuala Lumpur – heaps praise on her experience there. 

“It was superb. I have never worked in a real-life hotel before so it was an eye opener for me,” says the intelligent 23-year-old. “I learned so much and there is still so much more to learn!” 

The first part of her training at the hotel saw her as a Guest Service Assistant at the Front Desk before she took on the role as a Customer Relation Officer in the second part of her training. 

At the hotel, Lim has learned to anticipate the ‘wants and needs’ of customers as one who ‘creates and crafts experiences for guests’. 

But the most important thing she has taken away from her internship is passion for her work and a commitment to excellence – something UCSI has always advocated. 

The work-based learning (WBL) approach – a unique, non-traditional academic plus industry experience delivery method – at UCSI exemplifies this. 

With the WBL model, FHTM students will no longer be intimidated by the working world after graduation and the Co-Op nicely complements this approach. 

The UCSI Group has established praxis™ centres – in-house business entities – for this purpose: To equip students with the right skills and practical experience even prior to graduation. These include a boutique hotel (Le Quadri Hotel), a restaurant (The Quad) and a consultancy firm, to name a few. 

According to Lim, such exposure has ‘made her stronger and more prepared’ for her internship at Majestic Hotel and this is due to working at The Quad and Le Quadri Hotel. 

From tackling real-life customer concerns to cooking dishes for guests at the restaurant, Lim believes this is what university should be: Giving students a sneak peek into the real world. 

Steadfast in its commitment to produce industry-ready students like Lim and Ng, the Faculty is keen to see its students succeed in the multi-billion dollar tourism and hospitality industry, and continues to take the right steps to ensure its vision is achieved. 

To find out more about UCSI’s Faculty of Hospitality and Tourism Management, contact us at 03-91018882 or email www.ucsiuniversity.edu.my/onlineenquiry. You can also drop by our Info Day on 5 and 6 April 2014 (9am – 6pm).