Bachelor degree in Tourism

Bachelor degree in Hotels Management

All Students in Faculty of Tourism & Hotel Management

X=any chosen second language (Italian, French, Spanish)

Course Code Course Title Cr Hours Pre-requisites
L P T
TM 101 Theory of Tourism 3 3 2 _
GEN 101 Introduction to Economics 3 3 1 _
GEN 102 Business Administration 3 3 1 _
* 1 Elective Course 3 3 1 _
UGE 01 English Language (1) 2 1 2 2 _
UEC 01 Computer skills and programming Concepts (1) 2 1 2 _ _
“X”SL 101 Second Foreign Language (1) 2 1 2 _

Semester Credit

18 15 6 7  
Course Code Course Title Cr Hours Pre-requisites
L P T
HM 101 Introduction to Hospitality Industry 3 3 2 _
GEN 104 Geography of Tourism 2 2 2 _
GEN 107 Basic Accounting 3 2 2 _
UEC 02 Computer skills and programming Concepts (2) 2 1 2 _ UEC 01
* 1 Elective Course 3 3 1 _
UGE 02 English Language (2) 2 1 2 2 UGE 01
“X”SL 102 Second Foreign Language (2) 2 1 2 “X”SL 101

Semester Credit

17 13 8 7  

All Students in Faculty of Tourism & Hotel Management

X=any chosen second language (Italian, French, Spanish)

Course Code Course Title Cr Hours Pre-requisites
L P T
THM 201 Introduction to Tourism and Hospitality Management 3 3 2 HM 101
THM 221 Tourism and Hotel Marketing 3 3 2 _
THM 241 Tourism and Hotel Economics 3 3 2 GEN 101
THM 271 Quality Management in Tourism and Hospitality Enterprises 3 3 2 _
* 1 Elective Course 3 3 1 _
UGE 03 English Language (3) 2 1 2 2 UGE 02
“X”SL 203 Second Foreign Language (3) 2 1 2 “X”SL 102

Semester Credit

19 17 4 11  
Course Code Course Title Cr Hours Pre-requisites
L P T
THM 211 Franchising in Tourism and Hospitality 3 3 2 _
THM 245 Legal Issues in Tourism and Hospitality 3 3 1 _
THM 261 Human Resource Management 3 3 1 _
* 1 Elective Course 3 3 1 _
ENG 4T Advanced English Language (4) 2 1 2 UGE 03
“X”SL 204 Second Foreign Language (4) 2 1 2 “X”SL 203
UGA 03 Arabic Language Skills 2 2 _ _ _

Semester Credit

18 16 4 5  

X=any chosen second language (Italian, French, Spanish)

Course Code Course Title Cr Hours Pre-requisites
L P T
HM 311 Rooms Division Management 3 2 2
HM 331 Principles of Food Selection, Preparation and Evaluation 3 2 2 _
HM 341 Hospitality Accounting System 3 2 2 GEN 107
HM 391 Industry Internship (1)* 1 _ 2 _
* 1 Elective Course 3 3 1 _
ENG 5T English Terminology (1) 2 1 2 ENG 4T
“X”SL 305 Second Foreign Language (Terminology) (1) 2 1 2 “X”SL 204
GEN 103 Ethics and Human Rights 2 2 1 _
Semester Credit 19 13 12 2  
Course Code Course Title Cr Hours Pre-requisites
L P T
HM 333 Food Production Technique 3 1 4 HM 331
HM 334 Food and Beverage Management 2 2 2 –           -_
HM 392 Industry Internship (2)* 1 _ 2
THM 321 Feasibility Study for Tourism and Hospitality 3 2 2 _ _
* 1 Elective Course 3 3 1 _
ENG 6T English Terminology (2) 2 1 2 _
“X”SL 306 Second Foreign Language (Terminology) (2) 2 1 2 “X”SL 305
UCS 01 Communication Skills 1 1 _ 2 _ _

Semester Credit

17 10 14 3  

X=any chosen second language (Italian, French, Spanish)

Course Code Course Title Cr Hours Pre-requisites
L P T
HM 412 Hospitality Strategic Management 3 3 2 _
HM 431 Menu Planning and Design 3 2 2 _
HM 451 Hospitality Facilities Planning and Design 3 2 2 _
HM 481 Hospitality Project 1 1 2 THM 321
HM 493 Industry Internship (3)* 1 2
* 2 Elective Course 6 6 2 _
“X”SL 407 Second Foreign Language (Professional Writing) 2 1 2 “X”SL 306

Semester Credit

19 14 10 4  
Course Code Course Title Cr Hours Pre-requisites
L P T
HM 411 Resort and Condominium Management 3 3 2 _
HM 434 Safe Food Service Management 3 3 2 _
HM 441 Revenue Management in Hospitality Industry 3 3 2 _
HM 482 Hospitality Project 2 1 _ 2 HM 481
HM 494 Industry Internship (4) 1 2
* 1 Elective Course 3 3 1 _
“X”SL 408 Second Foreign Language (Technical Writing) 2 1 2 _
UCS 02 Communication Skills 2 1 _ 2 _ UCS 01

Semester Credit

17 13 8 7  

X=any chosen second language (Italian, French, Spanish)

Course Code Course Title Cr Hours Pre-requisites
L P T
TM 312 Tourism Transportation 2 2 2 _
TM 331 Airline Reservation System and Ticketing (1) 3 2 2 _
TM 371 Ecotourism 3 3 2 _
TM 391 Industry Internship 1* 1 2 _
* 1 Elective Course 3 3 1 _
ENG 5T English Terminology (1) 2 1 2 ENG 4T
“X”SL 305 Second Foreign Language (Terminology) (1) 2 1 2 “X”SL 204
GEN 103 Ethics and Human Rights 2 2 1 _

Semester Credit

18 14 8 6  
Course Code Course Title Cr Hours Pre-requisites
L P T
TM 332 Airline Reservation System and Ticketing (2) 3 2 2 TM 331
TM 333 Travel Agency and Front Desk Management 3 2 2 _
TM 392 Industry Internship 2* 1 2
THM321 Feasibility Study for Tourism and Hospitality 3 2 2 _ _
* 1 Elective Course 3 3 1 _
ENG 6T English Terminology (2) 2 1 2 _
“X”SL 306 Second Foreign Language (Terminology) (2) 2 1 2 “X”SL 305
UCS 01 Communication Skills 1 1 _ 2 _ _

Semester Credit

18 11 14 1  

X=any chosen second language (Italian, French, Spanish)

Course Code Course Title Cr Hours Pre-requisites
L P T
TM 415 Strategic Tourism Management 3 3 2 _
TM 451 Tourism Attractions Planning and Development 3 3 2 _
TM 471 International Travel and Tourism 3 3 2 _
TM 481 Tourism project 1 1 2 THM 321
TM 493 Industry Internship 3* 1 2
* 2 Elective Course 6 6 2 _
“X”SL 407 Second Foreign Language
(Professional Writing)
2 1 2 “X”SL 306

Semester Credit

19 16 6 8  
Course Code Course Title Cr Hours Pre-requisites
L P T
TM 411 Events Management 3 3 1 _
TM 442 Tourism Demand and Forecast 3 3 2 _
TM 472 Tourism and Globalization 3 3 2 _
TM 482 Tourism Project 2 1 _ 2 TM 481
TM 494 Industry Internship 4 1 2
* 1 Elective Course 3 3 1  
“X”SL 408 Second Foreign Language

(Technical Writing)

2 1 2
UCS 02 Communication Skills 2 1 _ 2 _ UCS 01

Semester Credit

17 13 8 6  
Grade MinimumScore MaximumScore
A 90 100
A- 85 89.5
B+ 80 84.5
B 75 79.5
B- 70 74.5
C+ 65 69.5
C 60 64.5
C- 56 59.5
D+ 53 55.5
D 50 52.5

English Language (1) (2Cr)

Course Description

In this introductory course, students learn the fundamental structures of the first language by engaging in brief conversation sessions, directed dialogues, and a variety of oral exercises. In addition, short reading passages, comprehension, writing activities, and grammar are integral components of the course. (Compulsory)

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English Language (2) (2Cr)

Course Description

This course continues to develop the four language skills learned in first language 1 - listening, speaking, reading, and writing. Students develop their vocabulary, learn new grammatical concepts, and develop a deeper understanding of the First language culture. (Compulsory)

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English Language (3) (2Cr)

Course Description

This course aims to increase students’ proficiency in the first language.  At this stage, students are expected to read authentic materials and participate in oral presentations.  Reading and writing skills, introduced gradually in the earlier levels, are also expanded. (Compulsory)

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Advanced English Language (4) (2Cr)

Course Description

In this course, more readings are intended to increase vocabulary, promote classroom discussion, and acquaint students with the first language culture.  Structures taken from specific reading selections serve as models for oral and written exercises in the area of tourism and hotels. (Compulsory)

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English Terminology (1) (2Cr)

Course Description

The goal of this course is to achieve a higher level of proficiency in conversation and in writing skills, and, at the same time, to increase the students’ familiarity with career specific texts and terms. (Compulsory)

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English Terminology (2) (2Cr)

Course Description

This course completes aspects of the first language grammar and affords students the opportunity to use more effectively the phrases and key concepts that they have learned in the classroom with relation to their fields of study (tourism and hotels). (Compulsory)

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Second Foreign Language (1) (2Cr)

Course Description

This course introduces the second language to students by emphasizing communicative competency.  The course is based on the needs of students for a second language.

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Second Foreign Language (2) (2Cr)

Course Description

Meaningful, real-life situations are included in this course as a framework to acquire reading, writing, speaking, and listening skills.  Students will be trained to use the second language for communication through lively classroom discussions.

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Second Foreign Language (3) (2Cr)

Course Description

In this course, students will learn the fundamental structure of the second language by engaging in brief conversation sessions, directed dialogues, and a variety of oral exercises.  In addition, short reading passages, aural comprehension, writing activities, and grammar are integral components of the program.

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Second Foreign Language (4) (2Cr)

Course Description

Second language 4 builds on the oral and cultural skills attained in the previous levels of second language courses (1-4).  Students will augment their oral proficiency through real-life activities as career specific text and terms are introduced during the course.

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Second Foreign Language (Terminology 1) (2Cr)

Course Description

During this course, students will role-play travel business, hospitality services, restaurants and meals and tourism-related activities through telecommunication scenarios including video or audiocassettes and/or guest speakers.

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Second Foreign Language (Terminology 2) (2Cr)

Course Description

This course continues to develop the four basic language skills listening, speaking, reading, and writing.  Students will increase their vocabulary and learn new grammatical concepts.  At this stage, students will practice the skill of speaking through class discussions and presentations.

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Second Foreign Language (Professional Writing) (2Cr)

Course Description

This course assists students to expand their knowledge of the second language; Grammar structure and vocabulary already learned are thoroughly reviewed and reinforced.  Reading and writing skills introduced in earlier levels are then expanded.

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Second Foreign Language (Technical Writing) (2Cr)

Course Description

This course enhances and refines students’ second language proficiency in listening, speaking, reading, and writing.  Students will be introduced to more advanced grammatical structures, and will engage in simulations that require application of second language communicative skills to the area of tourism and hospitality.

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Arabic Language (2Cr)

Course Description

This course helps students utilize basic Arabic skills they have acquired to achieve better writing styles.

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Arabic Language (2Cr)

Course Description

يُعنى المقرر بمهارات اللغة العربية الأساسية الضرورية لاستخدام اللغة وسيلةً للتواصل والتوظيف داخل مجالات التخصص المختلفة، مع التركيز على المهارات التنظيمية والفكرية والأسلوبية واللغوية اللازمة في استعمال اللغة وظيفيًا ، خاصةً ما تعرض منها لأخطاء شائعة في استخدامها ، ويحتاج إلى تصويب من مستخدم اللغة .

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Computer Skills and Programming Concepts (1) (2Cr)

Course Description

The course aims to introduce students to the concepts and terminologies of computer science and to provide students with an understanding of the role of computation. actually, students will develop algorithmic thinking and explore the various topics of basic computer science.  the course also aims to help students, regardless of their major, to feel justifiably confident of their ability to write small algorithms that allow them to accomplish useful goals. (Compulsory)

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Computer Skills and Programming Concepts (2) (2Cr)

Course Description

The aim of this course is to teach newcomers spreadsheet, databases, and hypertext markup language. In addition to enable the student to carry out simple or more complicated calculations using numerical data and formulas using the variety of tasks that spreadsheets are used. Further, to help students to analyze, organize, and manipulate data and to create webpage by using the hypertext markup language (HTML). (Compulsory)

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Communication Skills (1) (1Cr)

Course Description

To develop students’ communication and presentation skills and train them to present themselves and their ideas orally and written in an effective manner that leads them to excellence and leadership in their work and lives.

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Communication Skills (2) (1Cr)

Course Description

To provide a professionally oriented, skills-based learning that helps the students to get appropriate jobs and emphasizes on providing the community with qualified graduates showing excellence in their career.

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Introduction to Economics (3Cr)

Course Description

Covers such basic economic concepts as the elements of national income, inflation and unemployment, the economic roles of government, determination of the national income, business cycles, global economy, and monetary and fiscal policies. (Compulsory)

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Business Administration (3Cr)

Course Description

Concepts of administration and management, scientific management and human relations, and approach, bureaucracy system, business structure, function and classification, the influences of environment on business administration, management process and executives' significant roles and activities. (Compulsory)

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Ethics and Human Rights (2Cr)

Course Description

This course addresses key ethical dilemmas in world politics.  It begins by surveying the main ethical traditions in International Relations, such as cosmopolitanism and communitarians.  The course then engages in a range of practical issues, including human rights, international law, humanitarian intervention, war crimes and poverty. (Compulsory)

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Geography of Tourism (2Cr)

Course Description

Consideration of tourism in terms of its functional system; study of the impacts of tourism on regions, communities and landscapes; introduction to development and management of resources for tourism and tourism planning. (Compulsory)

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Basic Accounting (3Cr)

Course Description

Basic principles of accounting, concepts, and procedure; record-keeping and financial statements preparation for profit and non-profit organizations; basic principles of cost accounting; the use of accounting information in management, ratio analysis, statement of changes in financial position. (Compulsory)

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History and Civilization of Ancient Egypt (3Cr)

Course Description

This course covers the history and civilization of ancient Egypt from its formative period (3500-3100 BC) to its conquest by Alexander the Great in 332.  Egypt was, along with ancient Mesopotamia, the most important cultural force in the ancient world until at least 1000 BC. (Elective)

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Negotiations (3Cr)

Course Description

This course provides students with the opportunity to learn basic problem-solving skills with an emphasis on negotiation.  The course will include an introduction to conflict resolution, self-identification of conflict resolution styles, causes of conflict, good communication and negotiation skills. (Elective)

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Advertising and Public Relations  (3Cr)

Course Description

This course provides a study of the viewpoints and the operations of public relations of private business organizations, including their responsibilities to society.  The course also provides an in-depth study made of the various strategies and techniques used in advertising and promotion to reach the consuming public and, in particular, the hospitality and tourism consumers.  Students are required to develop and compile an advertising promotional program for any major segment of the industry. (Elective)

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Creative Awareness  (3Cr)

Course Description

This is an introductory course focusing on the development of creative expression, and cultural and historical awareness. (Elective)

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Principals of Statistics  (3Cr)

Course Description

A business, problem-solving approach using statistics to solve business-related problems.  Topics include measures of central tendency, dispersion, probability, sampling, hypothesis testing, and estimation, covering variance and regression and correlation analysis.  Students are introduced to SPSS software. (Elective)

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Consumer Behavior in Tourism and Hospitality (3Cr)

Course Description

This course examines the nature and behavior of the tourist market.  Students are here exposed to a demand-based perspective of tourism business and development.  The class explores the key factors and dynamic processes that influence tourist behavior at both the aggregate tourism market and the individual tourist levels. (Elective)

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Social Aspects in Tourism and Hospitality (3Cr)

Course Description

This course is designed to provide a socio-cultural examination of tourism society.  The importance is given to the nature of changes in the quality of life of residents of tourist destinations as a result of the social and cultural impacts of tourism.  The course also covers key areas such as politics and tourism, gender relations, tourism and crime and international security issues. (Elective)

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Tourism and Hospitality Business Ethics  (3Cr)

Course Description

This course examines the concepts and issues of tourism business ethics. It is intended to help students further develop their abilities to understand and to participate in business. (Elective)

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Introduction to Tourism and Hospitality Management  (3Cr)

Course Description

This course presents an introductory overview of tourism management, and includes approaches to the study of tourism; tourism products and definitions in tourism; tourism trends and flow patterns; stages in tourism development; determinants of tourism demand and tourist motivations; tourism organizations; tourism impacts; the structure of the tourism industry; the chain of distribution; integration in tourism; and an examination of the sectors in the tourism industry. (Compulsory)

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Franchising in Tourism and Hospitality (3Cr)

Course Description

The focus of this course is on business format franchising - the transfer of a particular business format or way of conducting business.  The costs and benefits of franchising from both the franchisee's and franchiser's point of view will be explored.  Students will examine how to determine the feasibility of a franchise opportunity, the legal dimensions of franchising, characteristics of the typical franchisee, and international franchising as a means of expansion. (Compulsory)

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Tourism and Hotel Marketing  (3Cr)

Course Description

Studies principles and practices of marketing the services of the hotel and restaurant industry.  Emphasizes; all sales and marketing activities from the customers viewpoint, May include practical sales/marketing exercises. (Compulsory)

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Tourism and Hotel Economics  (3Cr)

Course Description

This course focuses on the economic impact of tourism, it applies on topics of discussion in macroeconomics at the national level, including: Inflation, unemployment, economic growth theories, as well as regional economic decisions.  Tourism multiplier effect is one of the many other subjects, which are related to the tourism industry.  Policies to overcome some of the national economic problems will be elaborated, and the role of the tourism sector will be emphasized throughout the course. (Compulsory)

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Basic Accounting (3Cr)

Course Description

Basic principles of accounting, concepts, and procedure; record-keeping and financial statements preparation for profit and non-profit organizations; basic principles of cost accounting; the use of accounting information in management, ratio analysis, statement of changes in financial position. (Compulsory)

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Legal Issues in Tourism and Hospitality (3Cr)

Course Description

This course aims to develop and update the legal knowledge required to ensure business compliance with legislation governing the tourism industry. (Compulsory)

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Human Resource Management (3Cr)

Course Description

This course outlines all the prerequisites necessary for successful human resource management within an organization: planning, communication, training, performance appraisal, group dynamics and organizational change. (Compulsory)

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Quality Management in Tourism and Hospitality Enterprises (3Cr)

Course Description

An Integral course intended to draw together the several disciplines on which hospitality administration is based.  Examines operational reality through field observation with the aim of improving guest satisfaction, decision making and productivity of resources. (Compulsory)

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Feasibility Study for Tourism and Hospitality (3Cr)

Course Description

This course provides a clear presentation of the numerous investment decisions involved in hotel real estate.  It examines the basic of hotel investment: a complete understanding of the   steps for planning the investment; a procedure for determining the economic feasibility of the investment; criteria for choosing a management company and a franchise affiliation.  The course also provides a number of case studies that illustrate the various procedures used in evaluating hotel investments in a real-world setting. Issues covered by this course will include: hotel investment, hotel valuation, hotel performance, hotel financing, investment options and strategies. (Compulsory)

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Customer Service in Tourism and Hospitality (3Cr)

Course Description

This course develops skills to communicate on the telephone effectively, promote tourism products and services, deal with conflict and work with customers and colleagues from diverse backgrounds. (Elective)

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E-Marketing for Tourism and Hospitality  (3Cr)

Course Description

This course aims to develop practical sales and marketing skills, supervisory skills and knowledge and work-related attitudes required by these positions in a variety of industry sectors including wholesaling and tour operations, information services, attractions, meetings and events. (Elective)

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Real Estate Valuation for Tourism and Hospitality Projects (3Cr)

Course Description

Real Estate Valuation is an applied course in the valuation of tourism properties and projects. Performance appraisals and management of portfolios is included.  Compensation in insurance and compulsory purchases of land among other various Real Estate Investment Analysis related topics is also presented. (Elective)

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Theory of Tourism (3Cr)

Course Description

This course introduces the theory of tourism to students, the focus is on the history of tourism, the development of tourism during different ages, the structure of the industry, types of tourism, tourists, the travel concept and other inter-related issues. The course also provides case studies and examples of the tourism industry in different parts of the globe.

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Tourism Transportation (2Cr)

Course Description

This focused course highlights the importance of travel transportation, its management, structure and control.

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Travel Agency and Front desk Management (3Cr)

Course Description

This course offers an introduction to travel agency management and operations including the industry’s regulations & functions.  The course will include responsibilities of agency operations, training, staffing practices, accounting and legal procedures. The course also includes the aviation business, tour operating, travel retailing, planning, marketing package tours, organization of air fares, issuing of tickets, reservation system, airlines, computerized reservation system and promotional fares.

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Tourism and Globalization(3Cr) (3Cr)

Course Description

Tourism not only plays an important role in the development of this process, it is also becoming subject to transformation of the international business environment. The issue of competition of such a globalizing world has taken a new form. To be able to compete, one needs to understand the new parameters and to upgrade innovative strategies. For this reason, organizations have become the focal point. As tourism is taking a new direction-from Mass to Sustainable - new organizational approaches are inevitable.

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Tourism Project 1& 2 (2Cr)

Course Description

The purpose of this course is to provide students with an opportunity to develop and enhance fundamental intellectual skills through application of a proposed feasibility study on the tourism industry. The major assignment of this course is a guided independent research project. The preparation of the project involves thorough investigation and rigorous critical reflection; the topic chosen should be of vital interest and relevance to the student as a practicing tourism professional. Public presentation is required for the assessment of this course.

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Industry internship (1) (2) (3) (4) (2Cr+2Cr)

Course Description

Summer training is a degree required. Every undergraduate must complete a minimum of two summer period of eight weeks each. It must undertake in any Touristy or Hospitality premises approved by the faculty. Student performance is evaluated at the end of the training period by the organization where training is undergone and by department and faculty coordinator. One day trips will be arranged every week through the semester to one of the hospitality premises around. Beside a long trip to one of touristy destination.

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Ecotourism (3Cr)

Course Description

This course aims to develop ecotourism management skills and knowledge such as how to coordinate marketing activities and how to develop and operate ecologically sustainable and culturally appropriate tourism operations.  This includes various case-studies and success experiences in the ecotourism and nature-based areas of the tourism industry across many parts of the world.

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Events Management (3Cr)

Course Description

This course introduces the student to the trends, organization and the structure of events and their importance in the travel business. It is suggested that students interested in the organization of events and conferences undertake the event and conference management.

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Strategic Tourism Management (3Cr)

Course Description

This course introduces a range of concepts about strategic management and shows how these are applied in organizations from the travel and tourism industries.  Three themes are studied in sequence: strategies, organizations and contexts and the relationships between them.  Although case studies are examined, in order to bring a degree of focus and depth, only a narrow range of examples is included.

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Tourism Demand and Forecasting (3Cr)

Course Description

The Course deals with methods for estimating visits, demand and value of recreation & tourism, demand shifters and elasticity, qualitative structure and time series methods for forecasting R&T demand/consumption, price indices, leading indicators and seasonal adjustment, economic and other notions of value, travel cost, CVM, and hedonic approaches to valuation

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Tourism Demand and Forecasting (3Cr)

Course Description

This course is designed to provide the student with knowledge of the role of management science in the design of a destination. The student will have an understanding of Management Science and its application to Tourism destination planning and development. The planning process will be a major focus of study. The student will be exposed to management issues that relate to urban and rural tourism development and will have the opportunity to apply knowledge through case studies of selected destinations

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Industry internship (1) (2) (3) (4) (2Cr+2Cr)

Course Description

Summer training is a degree required. Every undergraduate must complete a minimum of two-summer period of eight weeks each. It must undertake in any Touristy or Hospitality premises approved by the faculty. Student performance is evaluated at the end of the training period by the organization where training is undergone and by department and faculty coordinator. One-day trips will be arranged every week through the semester to one of the hospitality premises around. Beside a long trip to one of touristy destination.

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Hospitality Project 1&2 (2Cr)

Course Description

The purpose of this course is to provide students with an opportunity to develop and enhance fundamental intellectual skills through application of a proposed feasibility study on the tourism industry. The major assignment of this course is a guided independent research project. The preparation of the project involves thorough investigation and rigorous critical reflection; the topic chosen should be of vital interest and relevance to the student as a practicing tourism professional. Public presentation is required for the assessment of this course.

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Introduction to Hospitality Industry (3Cr)

Course Description

This orientation course presents the history, organization, opportunities and challenges that exist in the many careers that make up the dynamic world of hospitality management. Examples of selected topics include: pioneers and leaders in hotel, restaurant and culinary management; independent and chain hotels, restaurants franchising and management contracts, cultural diversity, ethics and quality service management

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Rooms Division Management (3Cr)

Course Description

An analysis of jobs in the hotel-motel front office: cashiering, switchboard, auditing and posing machine operations, procedures involved in registering, credit, accounting for the checking out of guests. This course will identify also, define and describe the fundamentals of housekeeping and laundry management, including a thorough study of proper record keeping, organization, functions and responsibilities as part of the hotel-motel industry.

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Principals of Food Selection, Preparation and Evaluation (3Cr)

Course Description

This course presents essentials of food selection, storage, preparation and evaluation. The students will develop the ability to recognize and produce quality food items

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Food Production Techniques (3Cr)

Course Description

Students will focus on the knowledge and preparation of meats, poultry, seafood, as well as starches, fruits and vegetables. Students will utilize all dry and moist methods of cooking. Menu selection and balance will be studied. The course emphasizes safety and sanitation procedures. Students will operate kitchen equipment and tools.

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Food and Beverage Management (2Cr)

Course Description

A study of standards of quality, grades, methods of purchasing, receiving, issuing, storage, inventory and service of food commodities. Basic principles of beverage management and merchandising as related to the hospitality industry will be studied. Detailed study of wines and spirits, their origins, manufacturing process and service.

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Hospitality Accounting System (3Cr)

Course Description

Relevant accounting terms and concepts as they apply in the hospitality industry, including the Uniform System of Accounts.

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Resort and Condominium Management (3Cr)

Course Description

Resort and Condominium development seeks to introduce students to the process of developing a resort from inception of the concept to the decision to invest. It looks at market analysis, environmental assessment procedures and planning issues. Students are introduced to case studies which are used to illustrate issues associated with resort and condominium development and management.

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Hospitality Strategic Management (3Cr)

Course Description

This course exposes students to the strategic management process through a combination of lectures and case studies. Lectures introduce students to the major strategy theories and models. Using the analytical tools acquired in lectures, students apply what they have learned in the context of hospitality management case studies.

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Menu Planning and Design (3Cr)

Course Description

This course is designed to present menu planning as a guide to managing. The emphasis is on the key role menu planning plays in relation to the entire operation of food service establishments.

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Safe Food Service Management (3Cr)

Course Description

This course is designed to present menu planning as a guide to managing. The emphasis is on the key role menu planning plays in relation to the entire operation of food service establishments.

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Revenue Management in Hospitality Industry (3Cr)

Course Description

This course will explore implementing hotel revenue management strategies in order to achieve maximum profits in hotels. Students will analyze the potential return on investment associated with implementing hotels’ revenue strategies.

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Hospitality Facilities Planning and Design (3Cr)

Course Description

The formulation of a design project program will be taught and practiced with the writing of a lodging design study. The student will create a limited space lodging design, such as the development of a suite, bar, meeting space, front office layout etc. Emphasis will be placed on function and the designing process

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