MBA in Hospitality Management

The Master of Business Administration (MBA) program has been designed to provide the appropriate academic preparation for individuals to hold professional careers in either the private or the public sector. It is a comprehensive program directed to equip students with the theoretical basis complemented with necessary tools, techniques, skills, and applications to cope with the complexities and demands of the internal and external business environments, and to make better decisions.

The program builds on and develops fundamental knowledge in the area of hospitality management. Students are guided and mentored as to the appropriate pedagogical methodologies needed to acquire critical analytical skills and research capabilities. The individual course of study follows a personalized, interdisciplinary curriculum developed in conjunction with the graduate advisor. The program is a 39 credit-hour, self-contained program. The length of the program for a full-time student is normally two years, but the degree may be earned in less time by attending summer session courses.  

The program is committed to providing its students with targeted education and technical knowledge necessary to enter the hospitality profession, and to pursue a successful professional career. The field of Hospitality Management offers specialized knowledge pertinent to hospitality industry careers, providing students with challenging and rewarding opportunities in hotel and restaurant industries. It also prepares students to advance their professional careers by pursuing technical advanced certificates and diplomas, for example, Certified Hotel Administrator (CHA), Certified Food & Beverage Executive (CFBE), and Certified Hospitality Housekeeping Executive (CHHE).

 

 
 
TOTAL REQUIRED CREDITS FOR GRADUATION (39 credits)
CORE REQUIREMENTS (18 credits)
CODE DESCRIPTION PREREQUISITE CR.
ECO 500 Business Economics Placement Test
3
FIN 500 Financial Management Placement Test
3
MGT 500 Contemporary Management Placement Test
3
MGT 501 Adv. Quantitative Methods in Business Placement Test
3
MGT 502 Research Methods in Business Placement Test
3
MKT 500 Marketing Management Placement Test
3
EMPHASIS ELECTIVES (12 credits)
CODE DESCRIPTION PREREQUISITE CR.
HOM 500 Fundamentals of Hospitality Management Placement Test
3
HOM 510 Food & Beverage Management HOM 500
3
HOM 520 Inform. Tech. in Hospitality Industry HOM 500
3
HOM 530 Quality Planning in the Hospit. Industry HOM 500
3
HOM 540 Industry Challenges and Trends HOM 500
3
HOM 545 Yield Management For Service Organizations HOM 500
3
HOM 550 Fine Dining Management HOM 500
3
HOM 560 Applications of Practical Hos. Research HOM 500
3
HOM 565 Revenue Management HOM 500 OT MGT 500
3
HOM 570 International Hotel Operations HOM 500
3
HOM 575 Hospitality Facilities Engineering & Mg HOM 500
3
HOM 580 Marketing & Sales Mgt. for the Hos. Inds HOM 500
3
HOM 585 Restaurant Development HOM 500
3
HOM 590 Topics in Hospitality Management Consent of Advisor
3
HOM 595 Seminar in Hospitality Management Consent of Advisor
3
ELECTIVES (9 credits)
The electives are to be chosen from other concentration courses with the consent of the advisor, and may include the following courses
CODE DESCRIPTION PREREQUISITE CR.
HOM 598 Research Project in Hospitality Mgt Consent of Advisor
3
HOM 599 Research Thesis in Hospitality Management Consent of Advisor
6
Course Descriptions
ECO 500
Business Economics
Students are presented with advanced concepts and analytical tools of microeconomic theory: demand, supply and equilibrium; opportunity cost; efficiency; perfect and imperfect competition; oligopoly and game theory; risk and uncertainty; economics of information; investment; public goods and externalities. Applications and case studies in managerial decision-making. Furthermore, this course shall emphasize to students the mutual relationship between the macroeconomic environment and business, including how fiscal, monetary, foreign exchange, and other policies of the government interact to help shape the macroeconomic environment. Causes and consequences of inflation and unemployment. Economic growth and technological progress. Open economy, international flow of goods and capital, exchange rates.
Prerequisite: Placement Test
FIN 500
Financial Management
Concepts and theories applicable to the financial administration of a firm. Cases, problems, and readings to illustrate various financial problems and techniques for solving such problems. Topics include valuation, risk and return, capital budgeting, cost of capital, financial analysis and planning, and working capital management.
Prerequisite: Placement Test
MGT 500
Contemporary Management
Students are coached to build on the different management theory approaches so that they are capable to integrate appropriate skills for better decision-making, to acquire an understanding of the practices related to leadership and organizational behaviour of the business constituents to manage structure and change affecting business strategies and to develop an understanding of the recent trends in management theory.
Prerequisite: Placement Test
MGT 501
Adv. Quantitative Methods in Business
Examination of important quantitative approaches to management decision-making. Application of various analytical methods, models, and theories to a variety of management decision areas. Use of tools such as decision theory, simulation, PERT/CPM and linear programming to minimize risk and uncertainty in management activities. Quantitative controls and decision support as applied to the operations of business. Advanced applications in business analysis, decision support, and development of decision support system. Introduction to econometric techniques used in business: Simple and multiple regressions.
Prerequisite: Placement Test
MGT 502
Research Methods in Business
Applications of research methods to facilitate business enterprise decision-making. Topics include review of the different research methods used (qualitative and quantitative), business environment analysis and problem definition, secondary literature review, data collection methodology as tied to hypotheses defined, questionnaires design, sampling techniques, statistical validation and results interpretation. Several cause-effect techniques studied. Students are to work on a research topic to experiment with these topics.
Prerequisite: Placement Test
MKT 500
Marketing Management
Controllable and uncontrollable marketing variables in today's business environment. Topics include factors affecting consumer demand and methods of satisfying it, market structure, and product-mix selection, distribution, promotion, pricing, and market research. The course structure, projects, and cases are designed to develop the students' ability to generate effective marketing strategies in the face of uncertainty in group and competitive setting. Marketing planning, marketing research, designing, and marketing policies will be implemented.
Prerequisite: Placement Test
HOM 500
Fundamentals of Hospitality Management
This course covers the contemporary issues governing the success of hospitality institutions covering hotels, restaurants, and tourism institutions. Topics of specials emphasis are: Strategies, value chain analysis, critical success factors, ethics and human behavior. Students will interact cooperatively analyzing real case studies selected from around the world.
Prerequisite: Placement Test
HOM 510
Food & Beverage Management
This course focuses on the technical, managerial, and human-resources skills needed to be successful in food service management. Topics such as market analysis, concept development, menu planning, operations management, and marketing are addressed in a seminar format. Current and future issues affecting the food service industry will be discussed.
Prerequisite: HOM 500
HOM 520
Inform. Tech. in Hospitality Industry
The course is designed to familiarize the students with issues surrounding the implementation of information technology in supporting hospitality operations from a guest services perspective and decision making from the viewpoint of management.
Prerequisite: HOM 500
HOM 530
Quality Planning in the Hospit. Industry
This course focuses on the analysis of work processes and examines organizations from three perspectives: the external customer, the internal customer, and management. It is designed to provide students with a systematic approach to identifying, prioritizing, and improving key job functions and work processes. Students will learn to utilize the tools of quality management including cost of quality, flowcharting, statistical process control, and collecting, organizing, and presenting data. It is structured as a seminar, requiring active participation in discussion of readings and case analysis.
Prerequisite: HOM 500
HOM 540
Industry Challenges and Trends
Students are required to discuss readings and case studies selected to illustrate current challenges and future trends such as globalization, consolidation, ecotourism, international alliances, corporate hospitality, e-tourism, etc... in the hospitality industry. The view will be futuristic and primarily from that of a multi-unit/corporate perspective. An in-depth analysis of a few specific companies will be included using case studies and guest lecturers as appropriate. Student teams require to investigate and develop a new application using contemporary collaborative work.
Prerequisite: HOM 500
HOM 545
Yield Management For Service Organizations
This course provides students with a solid understanding in the theory and application of Yield Management. This course focuses on the fundamentals of yield management techniques and process management as part of a comprehensive system of revenue management. Topics covered include effective revenue management comprising yield management and process management, pricing strategies, pricing analysis, YM models, and measurement of Yield Management effectiveness.
Prerequisite: HOM 500
HOM 550
Fine Dining Management
Creative experiences with Lebanese, regional and international foods appropriate for fine dining. Application of management principles in food preparation and service in fine dining operation. Emphasis on ethnic foods, religious restriction on foods, and other cultural implications for fine dining management. Exploration of the historical and cultural development of the world food table.
Prerequisite: HOM 500
HOM 560
Applications of Practical Hos. Research
A course designed to critically review and study in depth reported data from the hospitality industry. SPSS data mining techniques are applied to define cause-effect relationships to identify cultural and content trends.
Prerequisite: HOM 500
HOM 565
Revenue Management
This course provides students with a contemporary outlook to the theory and application of Yield Management (YM). This course focuses on real-life case studies where students learn how to critically analyze and take decisions.
Prerequisite: HOM 500 OT MGT 500
HOM 570
International Hotel Operations
A consideration of various environments within which the international hospitality firm operates. Organizational, financial, and marketing factors are of major concern. Emphasis is placed on those problems and constraints that are uniquely different from problems of firms engaged in domestic operations of a similar nature.
Prerequisite: HOM 500
HOM 575
Hospitality Facilities Engineering & Mg
Hospitality facilities management from value-oriented system engineering perspective emphasizing management responsibilities for efficiency in building design, operations, maintenance, and utilities systems.
Prerequisite: HOM 500
HOM 580
Marketing & Sales Mgt. for the Hos. Inds
Teamwork analysis and recommended solution of an actual marketing problem and development of a marketing plan taking into consideration the analysis of strategic processes for competitive sales management in hospitality industry. Uses critical thinking models, decision-making simulations and field operation assessments for managing sales function.
Prerequisite: HOM 500
HOM 585
Restaurant Development
A study of the procedures to research and develop a restaurant from concept to opening. Emphasis will be on market research, site development, financial feasibility, and the formulation of an operating plan for an individual restaurant.
Prerequisite: HOM 500
HOM 590
Topics in Hospitality Management
A course designed, as a whole or in three units, to examine and review several contemporary practices in hospitality and tourism, and to examine and study new trends and developments of the field.
Prerequisite: Consent of Advisor
HOM 595
Seminar in Hospitality Management
Developed to introduce the most recent applications in the field of Hospitality and Tourism Management. Students are coached and mentored to use critical thinking and problem solving techniques. Case studies are used.
Prerequisite: Consent of Advisor
HOM 598
Research Project in Hospitality Mgt
Students aim to apply theoretical and practical concepts into a selected field of hospitality management. The final work is a review of secondary literature or building a case study to reveal a trend or a specific behavior characteristic of the working environment. This research may reveal some originality.
Prerequisite: Consent of Advisor
HOM 599
Research Thesis in Hospitality Management
Students conduct a full-fledge research using a specific research methodology to investigate in depth an issue related to hospitality industry practices. Original research results should be obtained.
Prerequisite: Consent of Advisor

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