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. 3,3)

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. 3,3)

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 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.



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. 3,3)

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)

The purpose of this course is to identify which factors play a role in determining a vision of others cultures. The following areas are developed: intercultural perceptions, cultural bias, cultural shock, and understandings with which to distinguish cultures. In addition students study intercultural management and marketing and cross‑cultural communication.


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.

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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