08/09/2026

TUESDAY | SEPT 8, 2026

26

EDUCATION

Beyond service o Hospitality journey at TAR UMT

H OSPITALITY is more than service. It is the art of making people feel welcomed, cared for and remembered. At Tunku Abdul Rahman University of Management and Technology (TAR UMT), this art is cultivated step by step, beginning at The Roots, the training restaurant operated by Diploma in Hotel Management students and progressing to The Place, where Bachelor in Hospitality Management students lead and manage full restaurant operations. These two learning environments represent more than just physical spaces. They are learning milestones that guide students from foundational practical skills to advanced managerial competencies. ‘Getting to the root’ For Yip Hui Ciing, a Diploma in Hotel Management student, the journey began with a love for hands-on learning. “I chose TAR UMT because the learning facilities are comprehensive. There is a well-equipped training kitchen, the Fern House that is a hotel setup for housekeeping training and The Roots restaurant. As I prefer learning by doing, having access to all these practical environments works well for me.” At The Roots, Yip learnt the essentials of hospitality operations. Handling customers, maintaining cleanliness, working the cashier

counter and coordinating service flow all formed part of her daily routine. “Working at The Roots taught me how important teamwork is, especially during peak periods. One memorable example of teamwork happened during a particularly busy lunch service at The Roots. A sudden rush of customers caused orders to pile up, the cashier queue to grow and delayed drink preparation. Realising we couldn’t manage everything at once, our team quickly communicated and divided tasks based on each person’s strengths. By staying calm, supporting one another and keeping communication clear, we managed the big group of customers smoothly and served everyone well,” she shared. The experience also gave her a better understanding on how the real deal of working in the hospitality industry would be. “I realised serving people is not just about completing tasks. It’s about creating a good experience for them. We have to think ahead and understand what they need. At the same time, we also need to cultivate a positive and resilient mindset as the challenges may vary and will demand a lot of patience,” she highlighted. ‘At the right place’ For Chan Ruey Nie, a Bachelor in Hospitality Management (Hons) student, The Place represents the next stage, a transition from “doing” to “leading”. Students no longer simply execute

Yip plating a vegetable roulade during her culinary practical session at The Roots.

hands-on practice. They learn discipline, service flow and customer interaction. When they advance to their degree, the emphasis shifts towards leadership, strategic thinking and management.” He believes TAR UMT’s experiential learning gives graduates a competitive advantage. “Our students don’t just learn in classrooms, they run real restaurants, manage guests and are the decision makers during operations. This prepares them professionally from day one. This is important as we want our students to rise, from mastering service skills to managing people and operations. The Roots and The Place are not just training facilities – they are environments where character, leadership and passion for hospitality are shaped,” he said. To find out more about TAR UMT’s Hospitality and other Social Science programmes, join its Open Day from Oct 17–18, 10am to 5pm at TAR UMT campuses nationwide. Qualified students will receive their on-the spot offers during TAR UMT Open Day at Kuala Lumpur campus (T&C apply). You can also contact 011-1078 5990, 011-1059 7135 or email fssh@tarc.edu.my, and to apply online, visit www.tarc.edu.my. Various financial aid and merit scholarships are also available for qualified students.

tasks – they design, plan and manage them. “The Place provides a more advanced and managerial perspective. Here, we don’t just serve, we lead. We organise schedules, manage communication between service and kitchen, as well as ensure the whole operation runs smoothly.” One of her most memorable experiences was managing a themed restaurant event. “I was the event manager and during service, we faced issues with the main course. But our team worked together and reassured guests in order to make them feel comfortable and at ease. When the guests praised us afterward, I felt that everything we learnt had a purpose.” This level of training develops leadership, decision-making and emotional intelligence. “Good leadership is not giving orders. It’s guiding and supporting your team so everyone performs at their best. I also learnt to stay calm when unexpected situations happen and solve them diplomatically.” Intentional progress According to TAR UMT programme leader of hospitality management Dr Muhamad Aizuddin Ibrahim, the progression from The Roots to The Place is intentional and transformative. “At the Diploma level, students build a strong foundation in operational skills through

Chan (second row, fourth from left) and her peers gearing up for service at The Place. – HANDOUT PICS