MGT418B (SO1/TO1)-Project Feasibility Study for HRM/Tourism

This course allows students to conceptualize a business concept and study in its Market, Technical, Management, Financial, and Socio-Economic Aspects. 

HM326 (SO1)- Catering Management

This course will provide a survey of the many facets of catering and special events including types of catering and events, sales and marketing, client contact, bidding, contract, planning, tools and equipment, staffing, organization, management and production, creating theme events, service development, menu planning and costing and beverage management. There is also a laboratory component of practical and hand-on experience producing and executing special dinners and unique special events both on-site and off-site with detailed post-event analysis.

HM325 (S1)- International Cuisine

This course deals with the study of the culinary foundation of different international kitchen. Emphasis is on speed consistency, visual appeal and creativity. Students develop this skill through lecture, demonstration, food tasting and actual presentation of international recipes through working with indigenous ingredients to produce classic dishes from the world’s cuisine.

HM423/TM423 (S1/T1)- Introduction to Meetings Incentives, Conferences and Events Management (MICE)

This course examines the principles of conceptualizing, planning, managing, and evaluating events, conferences, meetings, festivals and other such special activities.  Topics include the significance of conventions and events in tourism.  Lessons include discussions on event conceptualization, event design, project/event management, methods of monitoring and evaluation, physical requirements, organizing, promotions, sponsorships and handling the financial aspects of such tasks.  It will give the students the skills and knowledge to develop business strategies to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of collective supplier management and engagement.  This is an integration course that applies all the principles of management and foundation tourism courses.

HMELEC213 (S1)-HM Elective 2:  Sustainable Hospitality

Students will have a broad understanding of environmental issues and their impact upon the tourism and hospitality industry, therefore subject areas such as pollution, waste management and biodiversity will be a primary focus.  Awareness and the understanding of the implications of the tourism impacts, especially on socio-cultural and environmental aspects, are critical to properly guided sustainable tourism planning and development.  The natural and cultural environments of communities and global destinations will be explored to enable students to critically interpret tourism interdependency, and the changes and development of domestic and international tourism policy.  The course critically examines tourism planning as a process and as a set of techniques for sustainable tourism development.  It focuses on the physical environment of tourism planning and the social, cultural, and political realities of planning and policy making.

HM111 (S2/T2)-Fundamentals in Lodging Operations

This course describes the skills, knowledge, and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments.  It will expose the students to the unique aspect of managing a service-based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm.  The course introduces the housekeeping department of a hotel and lodging organization; it’s organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform, and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recordkeeping; precautionary procedures; guest safety and hotel assets.  Laboratory includes actual exposure in the housekeeping operations.


HM111 (T1)-Fundamentals in Lodging Operations

This course describes the skills, knowledge, and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments.  It will expose the students to the unique aspect of managing a service-based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm.  The course introduces the housekeeping department of a hotel and lodging organization; it’s organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform, and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recordkeeping; precautionary procedures; guest safety and hotel assets.  Laboratory includes actual exposure in the housekeeping operations.


HM111 (S1)-Fundamentals in Lodging Operations

This course describes the skills, knowledge, and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments.  It will expose the students to the unique aspect of managing a service-based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm.  The course introduces the housekeeping department of a hotel and lodging organization; it’s organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform, and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recordkeeping; precautionary procedures; guest safety and hotel assets.  Laboratory includes actual exposure in the housekeeping operations.