Bachelor of Hotel Management & Tourism - Hospitality Events Management

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
December 2020

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

Goal 2: Management Specific Skills:

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

English & Arabic Communication (9cr.)

Arabic Communication (3cr.)

One course from:

English Communication (6cr.)

Religion (3cr.)

One course from:

Ethics (3cr.)

One course from:

Cultural Studies & Social Science (6cr.)

Cultural Studies (3cr.)

One course from:

Social Science (3cr.)

One course from:

Citizenship (3cr.)

One course from:

Applied & Life Sciences (3cr.)

Applied Science (3cr.)

One course from:

Life and Natural Sciences (3cr.)

One course from:

Major Requirements (54cr.)

Concentration Requirements (19cr.)

Choose two courses from the following: (6cr.)

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.