Research Impact:
Assistant Professor Danial Yong
Expert Area: Food and Beverage Facilities and Management
Assistant Professor | Department of Hospitality and Culinary Arts
Academic Qualifications
Bachelor Arts Hospitality & Tourism Management (Hons)
Diploma Hotel Restaurants Management
Certificate Restaurant Management
Certificate Hospitality Supervisory Skills
Areas of Interest
Now an Assistant Professor with Â鶹´«Ã½Ó³» Sarawak Campus, Faculty of Hospitality & Tourism Management, Danial Yong graduated from Taylor's University Kuala Lumpur with a Bachelor of Arts in Hospitality & Tourism Management (Hons) and he is currently pursuing his MSc in Human Resource Development from Unimas University Sarawak. He also holds a Diploma in Hotel Restaurants Management awarded from the American National Restaurant Association (NRA), a Certificate in Restaurant Management awarded by Singapore Hotel Association & Tourism Education Center (SHATEC) and a Certificate in Hospitality Supervisory Skills from the Malaysian Association of Hotels.
His professional achievements include Wine Spirit Education Trust UK (Level 2 and Level 3 passes with merit) and a Certification in Professional Bar Mixology Completed Practical Assessment BAR Academy France. In addition, he is a Certified PSMB Trainer (CiT Cert) and a Certified Instructor or Internal Assessor for the Ministry of Human Resources, Malaysia (Levels 3) Food & Beverage personnel National Occupational Skill Standard (NOSS), Malaysia.
His career as a lecturer began in 1997 when he first joined Taylors' College of Hotel Management, Kuala Lumpur as a lecturer for one year. The following year, he joined the lecturing staff of Flamingo Institute Further Education, Selangor in the F&B Division for three years. He returned to lecturing in 2004 after joining the commercial F&B and hospitality industry for more than three years, an experience which exposed him to the F&B and hospitality industry, enhancing his career as a lecturer. He later joined Kolej Antarabangsa Genting as a lecturer for two years followed by Taylor's University for a second time, in the School of Hospitality, Tourism & Culinary Art also as a lecturer.
His prime goals in teaching are not just to promote learning of the subject matter, but to help students improve in logical thinking skills, problem-solving methods and techniques, and writing. In addition, he has helped students see the course material in a holistic context, requiring them to synthesize various concepts of the course by applying them together.
