29 students from diverse academic disciplines undertook a site visit to Tadom Hill Resorts as part of the "Business of Hospitality, Food, and Leisure Management" module. Enrolled in programmes such as Bachelor of International Hospitality Management (Hons), Bachelor of International Tourism Management (Hons), Bachelor of International Events Management (Hons), Bachelor of Culinary Management (Hons), and Bachelor of Patisserie Arts (Hons), the participants were assigned to collect data for a group project focused on evaluating sustainability practices at the resort as part of a real world learning experiences.
The visit aimed to explore current sustainability initiatives, identify areas for improvement, and evaluate the effectiveness of existing practices. Students engaged with YBhg Dato’ Lai Yeng Fock, the Founder of Tadom Hill Resorts and Director of Carbon Zero Sdn Bhd & Tadom Biocarbon Sdn Bhd, gaining invaluable insights into sustainability challenges and strategies. A focal point of their research was the use of bamboo as a building material and bamboo charcoal for cleaning and insect repelling. The students observed these sustainable practices firsthand by visiting a bamboo charcoal manufacturing unit on the resort grounds.
The students assessed various aspects of the resort, including the food and beverage facilities, sustainable features of the accommodations, and staff professionalism. They observed the use of local products, such as bamboo, and noted the involvement of the surrounding Temiar community, highlighting the resort's dedication to sustainable tourism. After the visit, the students reflected on their observations to propose enhancements and innovations aligned with current sustainable tourism standards and trends. Their reflections will be presented in a group oral assessment, where they will provide recommendations for further advancing sustainability at Tadom Hill Resorts.
Overall, the visit offered students invaluable hands-on experience in sustainability planning, project management, and stakeholder engagement within the hospitality industry.