Academics | Faculties | FACULTY OF BUSINESS ADMINISTRATION & ECONOMICS | Department of Hospitality and Tourism Management | Bachelor of Hotel Management & Tourism - Events Management | NDU

Total Credits
103
Apply Before
December 2023
Apply now

 

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 and Beverage Operations Management, as well as Travel and Tourism Management.

 

Admission Requirements

The Bachelor of Hotel Management and Tourism (BHMT) - Events Management attracts fresh high school graduates from all strands alongside with Technical Baccalaureate (BT) students in the fields of hospitality and/or tourism. An applicant is accepted if he/she fulfills all the admission requirements. In addition, there are three states of selection to the BHMT: acceptance, conditional acceptance (with remedial), and rejection. All first-year applicants must complete the Admission Requirements.

 

Graduation Requirements

Students seeking the degree of Bachelor of Hotel Management and Tourism must complete a total of 103 credits 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.)

Suggested Program

Fall Semester Year I (15cr.)
HTM 201 Fundamentals of Hospitality and Cultural Tourism 3 cr.
ACO 201
Principles of Accounting I 3 cr.
MRK 201
Principles of Microeconomics
3 cr.

  Liberal Arts Curriculum (LAC) 3 cr.

  Liberal Arts Curriculum (LAC)
3 cr.
Spring Semester Year I (14cr.)
HTM 224 Rooms Division Management 3 cr.
HTM 227
Housekeeping Operations and Management 2 cr.
ECN 212
Principles of Macroeconomics 3 cr.
HTM
211 Hospitality and Tourism Law 3 cr.

  Liberal Arts Curriculum (LAC)
3 cr.
Summer Session Year I (7cr.)
HTM 381 Internship I: Rooms Division Operations 1 cr.

211 Liberal Arts Curriculum (LAC)
3 cr.

  Liberal Arts Curriculum (LAC)
3 cr.
Fall Semester Year II (15cr.)
FBM 312 Food Production & Yielding 3 cr.
FBM 316
Food Production Lab 3 cr.
HRM 201
Principles of Human Resources Management 3 cr.
HTM 319 Hospitality Information Technology & Digital Transformation 3 cr.

  Liberal Arts Curriculum (LAC)
3 cr.
Spring Semester Year II (15cr.)
FBM 324 Restaurant Operations and Floor Management 3 cr.
HTM
326
Domestic Travel & Tourism 3 cr.
HTM
211
Hospitality and Tourism Law 3 cr.
 
Concentration Course I 3 cr.

  Concentration Course II 3 cr.
Summer Session Year II (7cr.)
HTM 481 Internship II: F&B or Events Operations 1 cr.


Liberal Arts Curriculum (LAC) 3 cr.

  Liberal Arts Curriculum (LAC) 3 cr.
Fall Semester Year III (15cr.)
HTM 451 Managing Hospitality Organizations 3 cr.
BAF 311 Principles of Financial Management I 3 cr.


Concentration Course III 3 cr.

  Concentration Course IV 3 cr.

  Concentration Elective Course 3 cr.
Spring Semester Year III (15cr.)
HTM 459 Hospitality and Tourism Strategic Management 3 cr.
HTM 450 Cost Control for the Hospitality Industry 3 cr.


Concentration Course V 3 cr.

  Concentration Course VI 3 cr.

  Concentration Course VII 3 cr.

GRADUATION REQUIREMENTS

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