Minor in International Hospitality and Tourism Management
English
18
credits
For students entering the program at the Sophomore level
(holders of a recognized Baccalaureate or Freshman diploma - equivalent to 30 credits)
Courses
Minor Requirements
LCB310Events Management and Catering
3 credits | Pre-requisite: LCB230 and LCB220
This course takes the student step by step through the complicated process of creating and opening a restaurant starting from generating or modifying a restaurant concept, to developing a menu, a staff of personnel, and a market plan. In addition, this course is designed to address the complex operation of catering. The focus is on two major areas: the off-premises and on-premises catering for business functions and the management of large-scale and special events. Along the way, the course gives a comprehensive picture of what the restaurant business will be about, and the same for events management.
LCB345Food and Beverage Management and Purchasing
3 credits | Pre-requisite: LCB200 and LCB220
This course covers a wide spectrum of food and beverage concepts, demystifying the restaurant business from planning to operations. It focuses on opening and managing food service operations, encompassing sectors, restaurant types, technology, trends, and menu planning. Additionally, the course addresses contemporary management issues in procurement within the hospitality industry. Topics include purchasing, supplier evaluation, buying strategies, inventory management, distributor roles, distribution partnerships, seasonality, specifications, order quantities, and price comparison.
LCB216Hospitality Communication and Etiquette
2 credits | Pre-requisite: ENG240
This course provides students with essential communication skills and etiquette required for success in the hospitality industry. Topics include verbal and nonverbal communication, interpersonal skills, cultural sensitivity, professional etiquette, customer service communication, technology integration, ethical practices, and crisis communication. Through theoretical understanding and practical application, students develop competencies vital for effective guest interactions and professional conduct in diverse hospitality settings.
LCB200Introduction to Hospitality Management
3 credits | Pre-requisite: ENG240
This course offers a comprehensive tour of the fascinating areas of the hospitality industry. Some of the topics that will be covered in this course include the concept of service, the lodging industry, the restaurant business, institutional foodservice, tourism, gaming entertainment, leisure and recreation. Students will be introduced to the basic managerial functions and how they relate to the hospitality industry. The course also familiarizes students with career opportunities and introduces them to large hospitality organizations and companies.
LCB230Le Cordon Bleu Kitchen A
3 credits
This practical course aims to introduce the students to the world of culinary food. Therefore, students will learn the basic international food and pastry recipes that enhance that culinary know-how and integrate them to the world of gastronomy.
MGT220Principles of Management
3 credits | Pre-requisite: ENG140
An introductory course designed to provide students with an overview of the management functions such as planning, organizing, leading & controlling. It also focuses on providing students with analytical, and technical skills aimed at preparing them to managerial positions. Through knowledge of the theoretical parts students will be able to recognize in organization: the manager's role, the process of change, teamwork, and ethics.
Mission
The mission of the minor in International Hospitality and Tourism Management is to prepare students for dynamic and distinguished careers in the hospitality field by providing them with a contemporary educational experience and a unique friendly and ethical culture that strengthens their academic knowledge and practical background while encouraging sustainable and social practices.
Program Educational Objectives
1. Students will use their acquired knowledge and communication skills in hospitality management by adhering to ethical standards and professional work behavior.
2. Students will promote a unique attitude towards excellent food and service quality by recognizing international standards and inspiring trends.
3. Students will be aware of technological advancements and gain some knowledge of entrepreneurship and social responsibility in the hospitality field.
Program Outcomes
a. Apply knowledge of concepts in hospitality management and related fields, and demonstrate varied and suitable practical and technical hospitality skills.
b. Demonstrate ability to perform effective analysis and manage real life situations professionally.
c. Possess effective written and oral communication skills and use precise terminology.
d. Examine the ethical and social practices in the hospitality field, and demonstrate awareness of opportunities within entrepreneurship.