Programmes
Licence
BS1/BS2
Cours
Cours | Type De Test | Nombre De Credits | Langue Du Cours | Nombre D'heures | |
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Human Communication COM 215 | Ecrit | 3 | Anglais | 45 |
Détails
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In this course, students are acquainted with theories regarding human communication and how they relate to intrapersonal, interpersonal, public, and mediated communication. The communication process, including verbal and nonverbal communication, is reviewed in depth while identifying common barriers. Students conduct research, prepare, and deliver informative and persuasive presentations using current topics. |
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Computer Information Systems for Hospitality CIS 210 | Ecrit | 3 | Anglais | 45 |
Détails
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Computer Information Systems helps students acquire basic knowledge in computing in the hospitality industry. The use of the Micros Point of Sale System (POS), Opera/Property Management System (PMS), Food and Beverage Management System (FBM), and Materials Control (MC) are covered. In addition, the history of computers, the use of hardware and software, and Microsoft Office are discussed. |
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Introduction to Hospitality & Tourism HOM 204 | Ecrit | 3 | Anglais | 45 |
Détails
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This course provides students with a comprehensive overview of the hospitality and tourism industry. They are introduced to concepts and theories including planning, growth, and development. Moreover, it covers lodging, restaurants, recreation, gaming, entertainment, club, and convention business. |
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Writing Skills for English ENG 200 | Ecrit | 3 | Anglais | 45 |
Détails
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The course is intended for students who already have a basic knowledge of English. It is based on topic areas and professional skills relevant to the student. It also incorporates a related comprehensive grammar and vocabulary syllabus and systematic work on speaking, listening, reading and writing. Moreover, the student will be acquainted with writing business letters, memos, resumes, cover letters and designing mini presentations. |
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Food Safety & Nutrition NTR 210 | Ecrit | 3 | Anglais | 45 |
Détails
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In this course, students learn about food safety and nutrition for the hospitality industry. It covers basic hygienic and sanitation principles as related to food preparation and its premise in avoiding microbiological, physical, and chemical contamination. In addition, it reviews food elements and ingredients, dietary issues that affect menu planning, and nutritional / health requirements. |
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Introduction to Food & Beverage Operations FBS 215 | Ecrit | 3 | Anglais | 45 |
Détails
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The course introduces students to the principles of daily operations in food and beverage management, beginning with an overview of the food service industry. Detailed consideration is given to the components of the food service system including markets, concepts, trends, logistical support, production, and service. In addition, quality assurance and protocols are reviewed. |
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Introduction to Management MGT 205 | Ecrit | 3 | Anglais | 45 |
Détails
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This course provides students with theoretical management concepts and techniques needed to manage organizations in continuously changing environments. Students study the four pillars of management, and discuss stakeholders in the hospitality industry. Ethics, Corporate Social Responsibility (CSR), and Organizational Behavior (OB) are explored. |
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Financial Accounting for Hospitality HOM 215 | Ecrit | 3 | Anglais | 45 |
Détails
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Financial Accounting introduces basic hospitality accounting principles. Students learn about fundamental accounting functions including transaction analysis, financial statements, revenue, expenses, assets, liabilities, and owner's equity by using the uniform system of accounts for hotels. In addition, comprehensive concepts and techniques related to daily bookkeeping are covered. |
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Kitchen Operations Practical HOM 205 | Lab | 3 | Anglais | 45 |
Détails
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Kitchen Operations is a hands-on course that acquaints students with various methods of cooking and conservation. Under the direct supervision of culinary professionals, students use a variety of kitchen materials and equipment during food preparation. In addition to preparing stocks, basic sauces, soups, and potage, they calculate menu prices, gross and net weight, and wastage percentages. |
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Service Operations Practical HOM 206 | Lab | 3 | Anglais | 45 |
Détails
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Service Operations is a hands-on course that introduces students to dining room operations and management. Under the direct supervision of industry professionals, students host guests in a dining room setting while practicing different service concepts. Many functions are performed including scheduling, hosting, serving, cashiering, and supervising. |
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Internship in Food and Beverage FBS 499 | Lab | 1 | Anglais | 400 |
Détails
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Internships are essential for students to gain valuable experience in an F&B workplace setting. The food and beverage internship reinforces classroom learning by allowing students to put theory into practice in a supervised work environment. It is their first step in establishing themselves as professionals in the market. |