Course Descriptions
HRM101: Principles in International Tourism & Hospitality
This serves as an introduction to The Hospitality Industry. It provides a general overview of the domestic and international tourism and hospitality industry and its component hotel, restaurant, and travel sectors, particularly the industry’s history and evolution, current trends and essential demographic profiles, as well as national and international organizations, institutions, and associations that comprise the industry. It aims to present the required attitude for a successful career in the Hospitality Industry.
The course will cover two fields of study; the first will distinguish the various company styles and explore the world of hotel, restaurants and other hospitality organizations. The second will allow the students to have a better understanding of the organization of hotels and restaurants and tourism organizations. The course will be based on theoretical knowledge of the industry. Students will put theory into practice through an activity that will involve the practical study of an actual hotel and F&B establishment. Exercises will allow students to explore the wide world of the hospitality industry by learning about management issues.
Pre-Requisite: None
Course Credit: 3 units (3 hours of lecture per week)
F&B 101: Nutrition, Hygiene and Sanitary Systems
In the first half of the course, students will initially be made aware of the characteristics of food and nutrition. They will discover the scope of the body’s needs through food, different food groups, as well as the notions of portions and the food chart.
They will then be introduced to different dietary patterns and preparation methods of nutritionally appropriate menus according to consumers.
In the second half of the course, the students will be made aware of the regulations that apply to food hygiene. Students will learn about the implementation of HACCP standards (Hazard Analysis and Critical Control Points) in order to control risk factors related to most common food diseases and food poisoning.
Students will then be able to apply these rules and standards of hygiene specific to premises, staff, and food products, within the framework of applied technology sessions.
Pre-requisite :
Course Credit : 3 units (2 hours of theory and 2 hours of practice per week)
CA 101: Introduction to Culinary Arts
This is an introduction to the culinary profession during which students master the basic skills involved in becoming a cook. It mainly aims at teaching students the authenticity of products and the essential rigor needed in learning culinary basis.
Students will start the course through an introduction on the evolution and the influential cycles of international cooking. Then, they will be introduced to the environment of a kitchen: organization, premises, equipment and different types of power supply, as well as specific jargon. This theoretical part will be completed through a presentation, identification and differentiation of products (meat, poultry, game, aquatic products, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks.
Moreover, through classes of applied technology (demonstration), students will learn about: basic technical moves, preparation, preliminary techniques and vegetable cooking as well as the elaboration of soups. This part of the course will include site visits to various types of companies that are part of this sector.
This course will be completed with a first practical application, during which students will learn about vegetable cut and cooking techniques.
Pre-requisite : F&B 101
Course Credit : 5 units (3 hours of theory and 4 hours of practice per week)
HRM 103: Front Office Procedures
This course studies the general management and standard operating procedures in the Rooms Division of a hotel or lodging establishment. All aspects of the guest cycle will be covered, along with the various functions, processes and tools of the Front Office. Students will learn through hands-on exposure and demonstrations in key areas such as Reservations, Registration, Guest Services, Concierge, Cashiering and Night Audit.
Pre-Requisite: HRM 101
Course Credit: 3 units (3 hours of lecture per week)
HRM 104: Housekeeping Procedures
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. It stresses the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other housekeeping areas of responsibilities. This course includes practical application of management principles such as training method, developing a staffing guide, adopting alternative scheduling methods, and motivating the housekeeping staff. Furthermore, it will allow hands-on experience on selected areas using equipment, tools, forms, and stocks essential to run an effective housekeeping department and finally, an opportunity to observe actual housekeeping operation and administration.
Pre-Requisite: HRM 101
Course Credit: 3 units (3 hours of lecture per week)
F&B 102: F&B Service Procedures
The course covers theory and practical service types and styles used in the international hospitality industry. The course examines and analyzes the nature of service expected, the markets served by the various sectors of the industry and consumer needs.
It also gives the students an understanding of the demands of the growing global and ever changing hospitality industry. It covers operational know-how of the technical methods and processes and ability in the production and service processes and methods to familiarize students with the aspects of modern and classical service techniques. It focuses on preparing the students for the realities of the industry, on understanding the various resources required for their operation, as well as the decision making process on the appropriateness of various processes and methods to meet the global demands.
Moreover, the course encourages monitoring of guests’ needs and satisfaction. It also familiarizes the student with the role of selling, guest service etiquette, waiter psychology and accounting systems. The course will be delivered on the basis of theoretical knowledge combined with practical and hands-on approach.
Pre-Requisite: None
Course Credit: 5 units (3 hours lecture and 4 hours laboratory per week)
