BBA (International Hospitality Management)

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.
Core
Food and Catering Management
HOSP1501
4
Th. +Pr.
Core
Restaurant Business Operation Management
HOSP1212
4
Th. +Pr.
Core
Food Science
HOSP1502
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 Credit 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