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.
LCB400Facilities and Property Development Management
3 credits | Pre-requisite: LCB230 and LCB345
This course introduces students to facilities management from concept and feasibility planning to space and architectural design as well as construction and procurement management. Topics covered include setting appropriate facilities requirements, layout and detailed design, the implementation of property decisions within a balanced design operation, and the financial framework. Special emphasis is given to preventative maintenance programs, energy management, basic building systems design and operation, and security and control efforts.
LCB350Food & Beverage Cost Control
3 credits | Pre-requisite: LCB230 and LCB345
This course provides a fresh and realistic approach to the control and management of resources in the challenging hospitality industry. This creates an immediate awareness within the student that success in the hospitality industry is challenging and that resources must be controlled and used for their intended purposes if an operation is to be successful. This course mirrors the financial aspect of the food and beverage operations, the methods to be used for an efficient control process and the strategies to be adopted when pricing any product.
LCB345Food & 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.
LCB220Food and Beverage Service Operations
3 credits | Pre-requisite: ENG240
This course covers the basic functions of food and beverage services, and introduces students to a server’s job, types of establishments, and different types of service. Some current issues, such as embracing diversity, preventing harassment, and maintaining a drug¬free work environment are also discussed. The course covers both theoretical and practical aspects of food and beverage services, and apart from attending lectures in the classroom, students will be practicing and participating in real¬ life service.
LCB201Food Safety and Hygiene
3 credits | Pre-requisite: LCB230
This course focuses on the critical aspects of food safety and employee health and safety within the hospitality industry. It equips students with the necessary knowledge and skills to effectively manage food safety, a crucial aspect of this sector. Specifically, students will learn about hygiene and sanitation principles essential for market compliance, along with practical applications of leading food safety management systems like HACCP and ISO. Additionally, the course covers principles related to workplace health and safety, empowering students to enhance organizational productivity and efficiency.
LCB470Hospitality Business Venture
3 credits | Pre-requisite: LCB345 and LCB441
This capstone course offers students a comprehensive understanding of entrepreneurship within the context of the hospitality industry. It delves into the entrepreneurial processes, critically examines various management issues, and emphasizes the development of a hospitality-oriented Business Plan. This involves integrating and advancing various functions and disciplines covered in the program, such as strategy, marketing, finance, accounting, and specificities of the hospitality sector. Students will gain insights into different approaches for planning and assessing the feasibility of a new venture. The plan will be as a fundamental guide for sound management practices, enhancing students' commercial acumen throughout the planning process.
LCB216Hospitality Communication & 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.
FIN320Hospitality Financial Management
3 credits | Pre-requisite: ACT210 and LCB200
The focus of this course is on financial decision-making for the efficient operation of hospitality firms. It examines managerial accounting and budgetary principles in hospitality management. In addition to navigating real-world financial difficulties, students will learn how to analyze financial data and build critical skills for managing working capital.
LCB460Hotel Revenue Management & Economics
3 credits | Pre-requisite: LCB441
Central to this course is the focus on orchestrating demand-side decisions within a hotel management context, with the aim of optimizing both revenue and occupancy rates. It is designed to equip students with the essential skills required for effective revenue management, encompassing demand and supply dynamics, value proposition development, and pricing strategies. The goal is to provide a robust foundation in revenue management tailored for careers in the hospitality sector. The course delves into the economic principles of pricing, emphasizes the pivotal role of price differentiation, and imparts knowledge on pricing strategies in situations of supply constraints.
LCB341Housekeeping Management
2 credits | Pre-requisite: LCB200
The course is designed to provide students with the knowledge and skills necessary to effectively manage hotel housekeeping operations, covering both practical and theoretical aspects. Topics include staff supervision, scheduling, maintenance, cleaning processes, materials, linen, safety, and technology.
LCB260AInternship I: Food and Beverage
1 credits | Pre-requisite: LCB200
This course allows students to apply knowledge and skills acquired at the University in a real- life setting. The main goal is to obtain hands-¬on experience necessary to qualify for a good entry-level position in hotel, restaurant, or food service management. Moreover, students will learn how to create and write a professional report with an emphasis on their experience in the hospitality industry. The course is practical and theoretical in the sense that students will participate in theoretical classes at the University and at the same time partake in a training program at a recognized hospitality establishment.
LCB260BInternship II: Room Division
1 credits | Pre-requisite: LCB260A
This course allows students to apply knowledge and skills acquired at the University in a real- life setting. The main goal is to obtain hands¬-on experience necessary to qualify for a good entry-level position in hotel, restaurant, or food service management. Moreover, students will learn how to create and write a professional report with an emphasis on their experience in the hospitality industry. The course is practical and theoretical in the sense that students will participate in theoretical classes at the University and at the same time partake in a training program at a recognized hospitality establishment.
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 foodservices, 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.
LCB235Le Cordon Bleu Kitchen B
3 credits | Pre-requisite: LCB230
This advanced practical course aims to significantly integrate the students into the culinary domain. In this context, diverse international recipes will be carefully demonstrated with professionalism and art.
MKT422Marketing Services
3 credits | Pre-requisite: MKT220
The marketing services and retail management course presents an integrated approach to studying services that places marketing issues within a broader general management context. This course is suitable for students who are interested in learning more about the problems and possibilities related to the marketing of service companies, and other service organizations. In addition, it introduces the basics of retail management, which will introduce students to retailing theories, retailing operations, and the vital aspects of retail management at both the strategic and operational levels.
LCB222Oenology and Bar Operations
3 credits
This course provides a comprehensive understanding of wines, spirits, and bar management. Students will explore wine production, grape varieties, aging, and food pairing. Additionally, they will learn about beer, cider, Cognac, Sake, and the distillation process. The five core spirits Whisky, Gin, Vodka, Rum, Tequila, and the Lebanese National Drink Arak will be covered. The course also addresses bar management for efficiency and profitability, mixology basics, and bar equipment use. Responsible serving practices are emphasized for a safe and enjoyable customer experience.
LCB441Rooms Division Management
3 credits | Pre-requisite: LCB200
This course acquaints the students with the operations and procedures of the rooms division department of a hotel. Some of the topics covered in this course include hotel organization and interdepartmental communications, property management systems, reservations, revenue management, security issues, executive housekeeping, and environmental management and sustainability. The purpose of the course is to enable students to develop knowledge and skills necessary to control, supervise and manage the front office, housekeeping and security departments within the rooms division of international hotels or resorts.
MGT420Strategic Planning
3 credits | Pre-requisite: MGT220 and FIN320
This course will take the students on a journey where they will learn to analyze a company's business environment, select a strategy, and construct the organizational structure necessary to put the strategy into action. The course will allow students to bring together all of their learned functional skills, such as accounting, finance, and marketing, etc., and use them to study organizational problems within the context of real-world business case studies.
LCB270Workshop I - Point of Sale
Through hands-on exercises, this practical workshop focuses on the integration and effective utilization of the Point of Sale (POS) systems in the context of restaurant management. Students will gain comprehensive knowledge and use of POS technology, its functions, and its pivotal role in streamlining operations within the food and beverage industry.
LCB271Workshop II - Property Management System
Through hands-on exercises, this practical workshop provides a comprehensive understanding of the Property Management Systems PMS within the hotel industry. Students will delve into the functionalities and implementation of PMS technology, which serves as the cornerstone of efficient hotel operations.