HOTM102 - INTRO. to HOSPITALITY & TOURISM MANAGMENT - 3 creditsAn 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.Pre Requisite: No prerequisiteHOTM103 - THEORY & PRACTICE OF KITCHEN & PASTRY I - 3 creditsThese courses cover the basics of quality food production, innovative cooking ideas and advice on technical details of food production equipment and styles.Pre Requisite: No prerequisiteHOTM104 - THEORY & PRACTICE OF KITCHEN & PASTRY II - 3 creditsThese 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.Pre Requisite: HOTM103 HOTM107 - THEORY & PRACTICE OF FOOD & BEVERAGE SERVICE I - 3 creditsThese 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.Pre Requisite: No prerequisiteHOTM110 - THEORY & PRACTICE OF FOOD & BEVERAGE SERVICE II - 3 creditsThese 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.Pre Requisite: HOTM107 HOTM201 - FRONT OFFICE OPERATIONS - 2 creditsThis 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: No prerequisiteHOTM202 - THEORY & PRACTICE OF HOUSEKEEPING - 2 creditsThis course is designed to introduce the students to the basic principles of hotel housekeeping managementPre Requisite: No prerequisiteHOTM203 - KITCHEN PRACTICE I - 1 creditThis practicum food production course OF 45 hours allows students to experience culinary art of various international cuisines through demonstration and practical applications.Pre Requisite: HOTM103 And HOTM104 HOTM205 - PRINCIPLES OF HOSPITALITY ACCOUNTING I - 3 creditsThese courses cover in detail the steps in the accounting cycle including basic rules, procedures and concepts of a variety of business situations.Pre Requisite: HOTM102 HOTM206 - PRINC. OF HOSPITALITY ACCOUNTING II - 3 creditsThese courses cover in detail the steps in the accounting cycle including basic rules, procedures and concepts of a variety of business situations.Pre Requisite: HOTM205 HOTM208 - FRONT OFFICE PRACTICAL & COMPUTER APPLICATIONS - 3 creditsThis course provides information about micro management systems for the hospitality industry.Pre Requisite: HOTM201 HOTM209 - FOOD & BEVERAGE PRACTICE I - 1 creditThis course equips student with a foundation in basic service skills, communication skills, hygiene and safety at work.Pre Requisite: HOTM107 HOTM210 - FOOD & BEVERAGE PRACTICE II - 1 creditThis is a more advanced restaurant service practicum course. Areas covered include total customer satisfaction, reservations, protocol and service excellence.Pre Requisite: HOTM107 HOTM212 - FOOD & BEVERAGE COST CONTROLS - 3 creditsThis 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: HOTM102 HOTM220 - FOOD SCIENCE - 3 creditsThe 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.Pre Requisite: No prerequisiteHOTM303 - KITCHEN PRACTICE II - 1 creditThis practicum course is designed to provide more advanced experience in quality culinary art.Pre Requisite: No prerequisiteHOTM306 - FOOD & BEVERAGE INTERNSHIP II - 1 creditThese are industry internship courses. Students are required to participate in internships at local hotels for sixteen full working days each course. This provides students the opportunity to practice their learning skills and hospitality techniques.Pre Requisite: No prerequisiteHOTM307 - INTERNSHIP - 1 creditThis 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: (HOTM203 And HOTM201 And HOTM202 And HOTM209 And HOTM210 And HOTM208 )HOTM313 - RECEPTION PRACTICE I - 1 creditThis 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: HOTM201 HOTM314 - RECEPTION PRACTICE II - 1 creditThese practicum courses provide 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: No prerequisiteHOTM318 - FOOD MICROBIOLOGY - 3 creditsThis 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: HOTM220 HOTM389 - SENIOR SEMINAR - 1 creditThis 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.Pre Requisite: No prerequisiteHOTM402 - HOSPITALITY LAW - 2 creditsThis course gives an understanding of potential legal problems and how legal consideration helps hotel managers make the correct legal decisions.Pre Requisite: No prerequisiteHOTM405 - FOOD & BEVERAGE MANAGEMENT - 3 creditsThis course defines the fundamentals of food and beverage, as well as short and long term planning for better profits.Pre Requisite: HOTM212 HOTM407 - FINANCIAL MANAGEMENT - 3 creditsThis 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: HOTM206 HOTM409 - TOURISM & CULTURAL HERITAGE - 3 creditsIn this course, students study the relationship between heritage, culture and tourism in local, regional and global communities. This course also deals with the issue of identity and image through time and space. The idea of heritage includes all natural, cultural and social aspectsPre Requisite: No prerequisiteHOTM411 - SUSTAINABLE TOURISM DEVELOPMENT - 3 creditsThis 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.Pre Requisite: No prerequisite