Institute of Hotel Management and Tourism

             Bachelor Degree in Hotel Management

Course Description

HOTM 102 Introduction to Hospitality & Tourism Management (Cr. 3)
An introductory course providing an overview of the structure and  scope of the travel/tourism and hospitality industries. This course examines the components of the tourism industry: transportation, accommodation, food and beverage, and attractions. Other topics include the history, political, social and cultural impacts tourism has on local, state and global environments.

HOTM 103, 104  Theory & Practice  of Kitchen & Pastry  I, II (Cr. 3)
These courses cover the basics of quality food production, innovative cooking ideas and advice on technical details of food production equipment and styles. These courses are divided into two hours of theory plus three hours for practicum.
HOTM 103 is a pre-requisite to HOTM 104.

HOTM 107,110  Theory & Practice of Food & Beverage Service I, II (Cr. 3)
These courses concentrate on basic principles involved in food and beverage service leading to the more advanced food service techniques, with major emphasis on the work and responsibilities of employees working in the food service industry. These courses are divided into two hours of theory plus three hours for practicum.
HOTM 107 is a pre-requisite to HOTM 110.

HOTM 201   Front Office Operations (Cr. 2)
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also emphasizes the important area of human and public relations and the responsibilities of the Front Office Staff. Consideration is given to human relations as they relate to communication in Front Office, hotel organization and its services, salesmanship and legal aspects of inn keeping.
Pre-requisite: HOTM 102

HOTM 202   Theory & Practice  of Housekeeping (Cr. 2)
This course is designed to introduce the students to the basic principles of hotel housekeeping management.
Pre-requisite: None

HOTM 203  Kitchen Practice I (Cr. 1)
This practicum food production course OF 45 hours allows students to experience culinary art of various international cuisines through demonstration and practical applications.
Pre-requisite HOTM 103, HOTM 104

HOTM 205, 206  Principles of Hospitality Accounting I, II (Cr. 3)
These courses cover in detail the steps in the accounting cycle including basic rules, procedures and concepts of a variety of business situations.
Pre-requisite HOTM 102- HOTM 205 is a pre-requisite to HOTM 206.

HOTM 208  Front Office Practical & Computer Applications (Cr. 3)
This course provides information about micro management systems for the hospitality industry.
Pre-requisite: HOTM 201

HOTM 209  Food & Beverage Practice I (Cr. 1)
This course equips student with a foundation in basic service skills, communication skills, hygiene and safety at work.
Pre-requisite: HOTM 107

HOTM 210  Food & Beverage Practice II (Cr. 1)
This is a more advanced restaurant service practicum course. Areas covered include total customer satisfaction, reservations, protocol and service excellence.
Pre-requisite: HOTM 209

BUSA 210  Principles of Management  (Cr. 3)
This course involves a review of the principles of management.  It aims to provide a framework for the orderly presentation of basic facts in business management, utilizing the functions of the manager with respect to planning, organizing, staffing, directing, and controlling.

HOTM 212  Food and Beverage Cost Controls (Cr. 3 )
This course covers essential principles and procedures of effective food and beverage control from both operational and accounting standpoints. Study is divided into two major sections: a) Food Control Principles and Procedures; b) Beverage Control Principles and Procedures.
Pre-requisite: HOTM 102

HOTM 220  Food Science (Cr. 3 )
The relationship between food and disease is studied. Theory and practice in sanitary control in handling food and processing dairy products and meat are also studied. Other areas incorporated in this course include sanitation and the construction and layout of food establishments.

BUSA 227  Computers and Information Systems (Cr. 3)
This course covers the fundamentals of computers and data processing.  It is designed to give the student a background on computers themselves, what they do, and how they are put to work. The course is a practical one that gives the students hands-on experience on the use of commercially available software in word-processing, spreadsheets and presentation programs.

BUSA 230  Principles of Marketing (Cr. 3)
This course covers all aspects of modern marketing and the business environment, including marketing information, product distribution, promotion, pricing, and total marketing strategy.
Prerequisite: BUSA 210

HOTM 303  Kitchen Practice II (Cr. 1)
This practicum course is designed to provide more advanced experience in quality culinary art.
Pre-requisite HOTM 203

HOTM 307  Summer Internship (Cr. 1) 
This is an industry internship course.  Students are required to participate in internships at local hotels for two months.  This provides students the opportunity to practice their learning skills and hospitality techniques.
Pre-requisite: HOTM 203- HOTM 201 – HOTM 110 - HOTM 208

BUSA 314  Human Resources Management (Cr. 3)
This course involves human resources administration, which examines contribution of the behavioral sciences in the context of human relations and problems in management.  Topics to be discussed include: recruitment, selection, development, performance, evaluation, compensation, job design and motivation.
Prerequisite: BUSA 210

HOTM 313 (Cr. 1)
This practicum course provides students with an understanding of the important role of the front office operation.  Students learn how to establish good relationships with customers, how to handle enquiries and guest complaints effectively.  Students also participate in group exercises, role plays and video film analysis.   
Pre-requisite: HOTM 201

HOTM 318  Food Microbiology (Cr. 3)
This course examines the relationship between food hygiene and microbiology. It introduces students to different types of micro‑ organisms which exist in food. The main sources of micro‑organisms are described and the main routes by which our food is contaminated are outlined.
Pre-requisite: HOTM 220

HOTM 389  Senior Seminar (Cr. 1)
This seminar is designed to provide the students with an opportunity to review organize and integrate materials from previous and present courses. Students select and prepare a particular subject in Tourism chosen from a selected list of approved topics. Students present their subjects for discussion at seminar meetings with faculty members assisting as coordinators.

HOTM 402   Hospitality Law (Cr. 2)
This course gives an understanding of potential legal problems and how legal consideration helps hotel managers make the correct legal decisions.

HOTM 405  Food and Beverage Management (Cr. 3)
This course defines the fundamentals of food and beverage, as well as short and long term planning for better profits.
Pre-requisite: HOTM 212

HOTM 407   Financial Management Cr. 3)
This course includes the uniform system of accounts and features case studies of actual properties. It also includes a thorough understanding of financial statement analysis, budgeting and cash flow.
Pre-requisite: HOTM 206

HOTM 409  Tourism & Cultural Heritage (Cr. 3)
This course investigates the relationship between culture and tourism by examining the socio-cultural complexities of cultural heritage tourism, issues and trends in the management of tangible and intangible assets , such as interpretation, intercultural perceptions, cultural bias, cultural shock, and understandings with which to distinguish cultures.

HOTM 411  Sustainable Tourism Development (Cr. 3)
This course provides students with an understanding of both theory and practical applications of concepts surrounding sustainable tourism development. Through on-site visitations and selected texts and readings, students will explore social, cultural, and environmental impacts of tourism and planning issues. They will also examine the development and meaning of ecotourism, alternative tourism, adventure, natural, cultural and heritage tourism options particular to Palestine.

FREN 131     Elementary French I (4 classes/week) (Cr. 3)          
The course aims to introduce the students to French language, focusing on understanding and interaction skills with simple sentences and everyday expressions. There will also be work to improve skills outside class. This course meets four times a week (Teaching material : Latitudes 1, Units 1 to 6).

FREN 132     Elementary French II (4 classes/week) (Cr. 3)       
This course is a continuation of FREN 131 and it aims to teach French language, focusing on understanding and interaction skills. Following this course, the students will be able to manage in many basic situations of daily life. There will also be work to improve skills outside class. This course meets four times a week. (Teaching material: Latitudes 1, Units 7 to 12)
At the end of the Spring semester, the students will be able to pass the DELF exam A1.

FREN 230     Intermediate French I (3 classes/week) (Cr. 3)          
The course aims to improve the students’ basic knowledge in grammar and vocabulary, to enable them to understand and interact in daily situations. Practical work to enhance interaction includes: tasks with oral documents, identifying meanings using contextual information. There will also be work to improve skills outside class. (Teaching material: Latitudes 2, Units 1 to 4).

FREN 223     French Communication Skills I    (3 classes/week) (Cr. 3)      
This course aims to introduce French culture and civilization, using authentic documents. It also focuses on oral skills. The students will start preparing presentations and team work (articles, "dossiers"…) (Teaching material : Civilization progressive du Français).

FREN 240     Intermediate French II (3 classes/week) (Cr. 3)
This course provides students further practice in the basic language skills, developing understanding, speaking, writing and reading skills; pronunciation, grammar in functional situations and simple tasks. Practical work includes: phonetic drills, understanding short audio interactions, describing one’s surroundings and preferences with structured sentences and specific vocabulary both in oral reception and production and in writing. There will also be work to improve skills outside class. (Teaching material : Latitudes 2, Units 5 to 8).
At the end of FREN 240, the students will be able to pass the DELF exam A2 or B1.

FREN 224      French Communication Skills II  (3 classes/week) (Cr. 3)
This course is a continuation of FREN 223, it keeps focusing on cultural aspects though authentic documents. It also introduces the students to methodical reading. (Teaching material : Civilization progressive du Français).

FREN 335     French for Tourism I (3 classes/week) (Cr. 3)             
This course aims to enable the students to use French in professional situations. The purpose is to allow the students to express themselves at work. We will work on oral and written skills, vocabulary and grammar. (Teaching material :

FREN 336     French for Tourism II (3 classes/week) (Cr. 3)     
This course is the continuation of FREN 335, it aims to give the students further practice in using French in professional situations. It aims to help them to develop fluency in expressing themselves at work. We will work on oral and written skills, vocabulary and grammar. (Teaching material :
At the end of the Spring semester, the students will be able to pass the DFP Tourisme & Hôtellerie exam B.

Online Catalogs



Bethlehem University Foundation
Phone: +1-202-526-6097
Fax: +1-202-526-6096
Washington, DC USA
Bethlehem University in the Holy Land
Phone: +972-2-274-1241
Fax: +972-2-274-4440
Bethlehem, Palestine

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