International Hospitality Management
BBA (International Hospitality Management)

MPA

Objectives

On completion of the program the student should be able to:

  1. Collect and analyze data for the purpose of resolving issues directly related to the hospitality industry;
  2. Develop ‘soft skills’;
  3. Effectively and confidently interact within an organization;
  4. To solve problems individually and in teams
  5. Effectively use resources in order to "learn how to learn"

The Hospitality Management Program combines academic and vocational orientation on an equal basis as the students are closely involved with hands on experience through their internship and academic studies. This involves practical operational courses i.e. Restaurant Operations, Food Production, Housekeeping, Managerial and Academic development courses i.e. Career Planning & Advancement, and Service Quality Management alongside a strategic appreciation of industry factors such as Environmental Management for Tourism and Hospitality Cultural Geography and Tourism & Hospitality Law.

Career Prospects: 

The graduated from the University are able to attain gainful employment in a variety of industry sectors, both locally and abroad via ‘fast-track’ industry management trainee program. Some of the areas of employment are:

  1. Food and Beverage Manager; Hotel or Resort General Manager: Front Office Manager
  2. Reservations Supervisor ; Convention Service Manager
  3. Assistant Hotel or Restaurant Manager
  4. Marketing and Sales Director ; Event Planner ; Self-employed

Career Opportunities

The graduates will continue their career development into middle and senior management positions in the following employment settings:

  • Hotels, Motels, Resorts, Inns;
  • Food & Beverage services; Restaurants,
  • Dining Rooms, Pubs,
  • Institutional Food services;
  • Management Consulting Companies
  • The employment opportunities are varied:
  • Supervisory/Management which require advanced planning and leadership skills.
  • Independent entrepreneurs, there are many business opportunities in the Hospitality sector which the graduate might pursue.
  • Hospitality Business Development organizations which plan, develop and operate new business.
  • Hospitality training organizations/Human Resources Management positions.
  • Sales and Marketing.

ADMISSION REQUIREMENTS

  • A copy of high school Diploma and an official transcript of marks.
  • A copy of official government   identification (i.e. passport or driver's license).
  • Result of the DIU Exam or
  • TOEFL results of 173(or equivalent exam) will exempt a students from the DIU English entrance                                       exam.
  • All documents should be translated into English and all official copies should be certified and /or notarized.

Course Structure/Cycle

First Year

First Semester

 Subjects

Subject Code

Credit
Hr

Nature of Course

Status

Hospitality English

ENG1201

3

Th.

Com

Introduction to Hospitality & Tourism

HOSP1201

3

Th

Core

Basic Food Production Operation

HOSP1202

4

Th. +Pr.

Core

Food and Beverage Service Operation

HOSP1203

4

Th. +Pr.

Core

Front Office Operation

HOSP1204

4

Th.+ Pr.

Core

Housekeeping Operation

HOSP1205

4

Th. +Pr.

Core

Total

 

22

 

 

Second Semester

  Subjects

Subject Code

Credit
Hr

Nature of Course

Status

Business Communication

BCOM1202

3

Th.

Com

Introduction to  Management

MGT1201

       3

Th.

Com

Advance Food Production Operations

HOSP1210

4

Th. +Pr.

Core

Food & Beverage Service Management

HOSP1211

4

Th. +Pr.

Core

Front Office Management

HOSP1212

4

Th. +Pr.

Core

Housekeeping Management

HOSP1213

4

Th. +Pr.

Core

Total

 

22

 

 

Second Year

Third Semester

 Subjects

Subject Code

Credit
Hr

Nature of Course

Status

Tourism  French Language

FREN1201

3

 Th.

Com

HRM for Tourism and Hotel  Industry

MGMT1201

3

Th.

Com

Accounting for Tourism and Hospitality Industry

ACC1201

3

 Th.

Com

Food and Catering Management

HOSP1501

4

Th. +Pr.

Core

Restaurant Business Operation Management

HOSP1502

4

Th. +Pr.

Core

Food Science

HOSP1503

3

Th.

Core

Total

 

20

 

 

 

Fourth Semester

Subjects

Subject Code

Credit
Hr

Nature of Course

Status

Hospitality & Strategic  Management

MGMT1501

3

Th.

Com

 Hospitality & Tourism Marketing Industry

MKT1502

3

Th.

Com

Bar and Beverage Management

HOSP1510

4

Th.+Pr.

Core

International Culinary Art Theory and Practices

HOSP1511

4

Th.+Pr.

Core

Cost & Management Accounting

ACC1202

3

Th.

Core

Planning & Developing Tourism

HOSP1513

3

Th. 

Core

Total

 

20

 

 

Third Year

Fifth Semester

 Subjects

Subject Code

Credit
Hr

Nature of Course

Status

Service Quality Management

MGMT1503

3

Th

Com

Organizational Behavior for the Hospitality Industry

MGMT1504

3

Th

Com

Fundamentals of Financial  Management

FIN1201

3

Th

Core

Event Management

MGMT1505

3

Th.+Pr.

Core

Hotel  & Tourism Information System

HOSP1602

3

Th

Core

Seminar on Issues on Tourism Industry

HOSP1603

1

Th

Core

Total

 

16

 

 

 

Sixth Semester

 Subjects

Subject Code

Credit
Hr

Nature of Course

Status

Research Methodology  

RP1801

3

Th

Com

Entrepreneurship

MGMT1611

3

Th

Com

Hospitality and Tourism Law

HOSP1610

3

Th

Core

Chinese Language

CHNL 1201

3

Th

Core

Tourism  Economics

ECO1201

3

Th

Core

Food Festival(Event Organization)

HOSP1612

2

Th

Core

Total

 

17

 

 

 

Fourth Year

Seventh/Eighth Semester

 Subjects

Subject Code

Credits Hr

Nature of Course

Remarks

Industrial Training/ Internship

INTP1610

12

Pr

I/II/III/IV Sem

Internship Report

INRT1612

3

Th.+Pr.

I/II/III/IV Sem

Total

15

 

Grand Total

 

132

 

 

Th: Theory
Pr: Practical

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