Mission

Hospitality, travel and tourism are rapidly growing industries. The NDU program of Bachelor of Hotel Management and Tourism is designed to prepare students for successful professional and executive careers in the hospitality and tourism industries by allowing them to specialize in one of the following three concentrations: Hospitality Services Management, Food & Beverage Operations Management, as well as Travel and Tourism Management.

Total Credits
103
Apply Before
January 2018
Apply now

Program Educational Objectives

The Hospitality, travel, and tourism industry ranks among the top three largest industries in the world. The NDU program of Bachelor of Hotel Management and Tourism is designed to prepare students for successful professional and executive careers in the hospitality and tourism industries by allowing them to specialize in one of the following four concentrations: Hospitality Management, Food & Beverage Management, Travel and Tourism Management, as well as Hospitality Events Management.

 

The various concentrations provide a sound foundation in hotel, restaurant management, tourism administration and events management through focused academic coursework, hands-on work experience, and intense interaction with the industry. They also provide relevant educational opportunities for persons currently employed in these industries and wishing to upgrade their skills.

 

Hospitality and Tourism Management students at NDU benefit from a rare opportunity to acquire the international management techniques, and seek knowledge adapted to their professional career orientations and specializations.

 

The academic program follows a dynamic process allowing it to adapt to the evolving and changing trends in the market. Students are required to perform practical internships locally and internationally to accumulate experience that will enable them to jump-start their careers.

 

Program Learning Outcomes

By the end of the program graduates will be able to:

Goal 1: General Skills:

  1. 1.Act in light of sustainable development principles and the common good;
  2. 2.Embrace universal human values and moral integrity;
  3. 3.Behave professionally and in an informed manner;
  4. 4.Provide customer-centered services;
  5. 5.Communicate effectively;

Goal 2: Management Specific Skills:

  1. 1.Identify the role of business functions in the hospitality and tourism industry;
  2. 2.Recognize and evaluate the impact of internal and external risks and opportunities;
  3. 3.Demonstrate adequate skills in performing post-entry position operations;
  4. 4.Use information technology in operational decision-making;
  5. 5.Pursue professional and academic development.

 

Graduation Requirements

Students seeking the degree of Bachelor of Hotel Management and Tourism must complete a total of 103 credits (104 credits for the Food and Beverage concentration) with an overall average of at least 2.0/4.0 and a minimum average of 2.3/4.0 in the major and concentration requirements. The 103 credits are divided into:

 

Courses

Liberal Arts Curriculum (27cr.)

Free Electives (3cr.)

Suggested Program

Fall Semester Year I (15cr.)
TTM 201 Introduction to Tourism and Hospitality Management 3 cr.
ENL 213 Sophomore Rhetoric (LAC) 3 cr.
CSC 201 Computers and Their Use (LAC) 3 cr.
HSM 205 Principles of Hospitality Financial Accounting 3 cr.
___ ___ LAC 3 cr.
Spring Semester Year I (17cr.)
HSM 211 Hospitality and Tourism Law 3 cr.
HSM 224 Front Office Operations and Management 3 cr.
HSM 227 Housekeeping Operations and Management1 2 cr.
ENL 230 English in the Workplace (LAC) 3 cr.
TTM 237 Hospitality and Tourism Marketing 3 cr.
___ ___ LAC 3 cr.
Summer Semester Year I (4cr.)
HSM 281 Internship I: Rooms Division Operations 1 cr.
___ ___ LAC 3 cr.
Fall Semester Year II (14cr.)
HSM 311 Hospitality Managerial Accounting 3 cr.
FBM 313 Food Production 3 cr.
FBM 316 Food Production Lab2 3 cr.
FBM 324 Restaurant Operations and Floor Management2 3 cr.
HSM 314 Human Resources Management in the Hospitality Industry 3 cr.
Spring Semester Year II (15cr.)
TTM 204 Economics of Tourism 3 cr.
HSM/FBM/TTM/HVM ___ Major requirement I 3 cr.
HSM 319 Information Technology in the Hospitality Industry 3 cr.
___ ___ Major Elective 3 cr.
___ ___ LAC 3 cr.
Summer Semester Year II (7cr.)
HSM/FBM/TTM/HVM ___ Internship II 1 cr.
___ ___ LAC 3 cr.
___ ___ LAC 3 cr.
Fall Semester Year III (15cr.)
HSM/FBM/TTM/HVM ___ Major requirement II 3 cr.
FBM 351 Food, Beverage and Labor Cost Control 3 cr.
HSM 411 Hospitality Managerial Finance 3 cr.
HSM 451 Hospitality Management 3 cr.
___ ___ Major Elective 3 cr.
Spring Semester Year III (15cr.)
TTM 326 Domestic Travel and Tourism Development 3 cr.
TTM 459 Hospitality and Tourism Strategic Management 3 cr.
HSM/FBM/TTM/HVM ___ Major requirement III 3 cr.
___ ___ Major Elective (Major requirement IV for Events Mgt) 3 cr.
___ ___ Free Elective 3 cr.

GRADUATION REQUIREMENTS

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