Undergraduate Programs
BS in Hospitality Management

The Hospitality Management Program brings together industry-experienced faculty and students. The outcome is providing the Lebanese and regional work-market with appropriate candidates who possess the basic skills to work in prestigious hotels and restaurants, professional country clubs, and future convention centers. 

The curriculum is designed so that students meet high standards of achievement in general education and acquire not only the specialized knowledge for their hospitality industry careers, but also understand the basic functions, objectives and tools of management that are common to executive roles in hotel and restaurant industries.

The Hospitality Management Department maintains state-of-the-art teaching kitchen facilities and a restaurant on campus; thus, providing an academic/training program which satisfies the needs of today’s hospitality industry. Furthermore, the program requires its students to have a practical and on-the-job experience; thus, offering them the opportunity to apply classroom knowledge to the workplace. It is worth mentioning that students in their junior year are eligible to participate in a semester-abroad program with the American Hospitality Association in the USA, whereby students actively participate in on-the-job training in well known tourism states, for example, Florida and South Carolina. Job opportunities for the graduates are plenty in Lebanon and overseas.

 

 
 
TOTAL REQUIRED CREDITS FOR GRADUATION (105 credits)
GENERAL GRADUATION REQUIREMENTS (24 credits)
CODE DESCRIPTION PREREQUISITE CR.
CSI 200 Computer Literacy ENG 000
3
ENG 201 Composition & Rhetoric I ENG 001 OR ENG 200
3
ENG 202 Composition & Rhetoric II ENG 201
3
ENG 205 English Communication Skills ENG 202
3
HMS 201 Active Learning & Research Methodology ENG 001
3
HMS 301 Western Civilization ENG 201
3
MAT 220 Math For Business & Finance MAT 100X OR MAT 200X OR Placement
3
FREE LIBERAL ARTS ELECTIVES (9 credits)
To be selected from the Faculty of Arts and Sciences
BUSINESS GRADUATION REQUIREMENTS (33 credits)
CODE DESCRIPTION PREREQUISITE CR.
ACC 201 Principles Of Accounting I ENG 001
3
ACC201P Problem-Solving for Principles of Accounting I NONE
0
ACC 202 Principles Of Accounting II ACC 201 & (ENG 100 OR ENG 200)
3
ACC202P Problem-Solving for Principles of Accounting II NONE
0
ECO 201 Introduction To Microeconomics ENG 100 OR ENG 200
3
ECO 202 Introduction To Macroeconomics ENG 100 OR ENG 200
3
FIN 301 Finance I ACC 202 & MAT 220
3
FIN301P Problem-Solving for Finance I NONE
0
MGT 210 Management Principles ENG 100 OR ENG 200
3
MKT201P Case Studies for Principles of Marketing NONE
0
MGT 330 Business Law I ENG 201 & (MGT 210 OR HOM 210 OR TTM 202)
3
MIS 305 Management Information Systems I CSI 201 OR (MGT 210 & CSI 200) OR (HOM 210 & CSI 200) OR (TTM 202 & CSI 200)
3
MKT 201 Principles Of Marketing ENG 100 OR ENG 200
3
MGT210P Case Study for BMGT Principles NONE
0
STA 210 Statistics & Probability For Business I (ENG 100 OR ENG 200) & MAT 220
3
STA 310 Statistics & Probability For Business II (ENG 100 OR ENG 200) & STA 210
3
HOSPITALITY MANAGEMENT MAJOR REQUIREMENTS (36 credits)
CODE DESCRIPTION PREREQUISITE CR.
BUS 300 Business Computing Junior Standing
1
HOM 210 Introduction To Hospitality Management ENG 200
3
HOM 215 Hygiene & Sanitation In Food Service Ope ENG 200
3
HOM 220 Food Production Principles I HOM 215 OR BIO 205
3
HOM 222 Internship - Restaurant Services Consent of Advisor
1
HOM 224 Internship - Front Desk Consent of Advisor
1
HOM 225 Food & Beverage Services HOM 210 & HOM 215
3
HOM 260 Front Office Operations HOM 210
3
HOM260L Front Office Operations Laboratory I Consent of Advisor
1
HOM 301 Hospitality Facilities Management HOM 210 & STA 210
3
HOM 321 Food And Beverage Controls Manag. ACC 201 & HOM 220
3
HOM 330 Housekeeping HOM 210
3
HOM 394 HACCP Certification Junior STanding
1
HOM 395 Special Topics In Hospitality Management Senior Standing
3
HOM 410 Food Production Principles II HOM 215 & HOM 220
3
HOM 499 Senior Project in HOM Senior Standing
3
TECHNICAL ELECTIVES (6 credits)
To be selected from courses of numbers 300 and above offered by the Faculty of Business and Economics
REMEDIAL REQUIREMENTS (27 credits)
CODE DESCRIPTION PREREQUISITE CR.
ENG 00A Basic English I Placement
9
ENG 000 Intensive English I ENG 00A OR Placement
9
ENG 001 Intensive English II ENG 000 OR Placement
9
Course Descriptions
CSI 200
Computer Literacy
This course is an introductory Non-Technical survey of Computer Systems and a study of the social impact of computers. Topics include introduction to the Hardware components of a computer system, input and output devices, storage devices, communications and connectivity, Internet, security, information systems and deep exposition to software applications such as text editors, spreadsheet, and presentation software.
Prerequisite: ENG 000
ENG 201
Composition & Rhetoric I
This is the students' first major encounter with critical thinking, reading, and writing. Students are exposed to themes from different disciplines and are expected to discuss them, read and write about them. The essay of all its types is the writing format dealt with in the first half. A research paper, 5-10 pages in length, follows in the second half.
Prerequisite: ENG 001 OR ENG 200
ENG 202
Composition & Rhetoric II
In this course, students are expected to engage in deep critical thinking and to construct written arguments in which they decide on a controversial issue. They are helped to think of argument in terms of having an opinion, voicing it persuasively, and supporting it adequately. Hence, they will be analyzing debatable issues appearing in writing and will be introduced to the elements and structure of argument, including the Toulmin model, the rhetorical situation, the traditional categories of claims, the types of proof, logical fallacies and the Rogerian argument. Reading, critical thinking, and writing are taught as integrated processes. There will be essays for analysis, as well as essay topics for development.
Prerequisite: ENG 201
ENG 205
English Communication Skills
Students' communication competence is enhanced by learning the techniques and strategies of public speaking. No other skills are so closely tied to a student's professional success as communication skills. Using what they have learned in other English language courses, students practice and communicate, guided by the fundamental principles of public speaking, and provided with a forum for applying these principles, through a variety of instructional strategies - discussion, class workshops.
Prerequisite: ENG 202
HMS 201
Active Learning & Research Methodology

This is an introductory course that aims at bridging the gap between school and college and develops the student's skills in three areas related to active learning and research methodology. In the first area, the student is introduced to the university's rules and regulations and general guidelines. In the second area, the student hones his/her study skills, namely, developing schedules, improving concentration, developing time-saving test-taking strategies, taking good notes, improving listening and reading skills, and applying strategies to avoid test anxiety. In the third area, the student is introduced to research, armed with the theory, methodology, and techniques of the research process, starting with conceptualization and ending with report writing.

Prerequisite: ENG 001
HMS 301
Western Civilization
This course consists of readings and discussion of the classic great books of Western Civilization, focusing on literary, philosophical, and historical works from ancient Greece and Rome. Readings will be selected from authors such as Homer, Virgil, Ovid, Herodotus, Thucydides, Livy, Tacitus, Plutarch, Plato, Aristotle, Epictetus, Epicurus, Cicero, Seneca, Marcus Aurelius, Plotinus, and Augustine.
Prerequisite: ENG 201
MAT 220
Math For Business & Finance
This is a course for business and economics students. Contents include linear functions and their applications: supply and demand analysis and national income determination, quadratic functions and their applications: revenue, cost, and profit, percentages and progressions, and their applications: scale factors, simple and compound interests, differentiation rules and their applications: optimization of functions and marginal functions, integration techniques and their applications: consumer's surplus and producer's surplus, matrices: operations on matrices and input output analysis.
Prerequisite: MAT 100X OR MAT 200X OR Placement
ACC 201
Principles Of Accounting I
This course introduces students to the basic concepts and techniques of accounting. It deals with different aspects of measuring, classifying, summarizing, reporting, and interpreting financial information within the context of generally accepted accounting principles. Topics include: journals, ledgers, trial balances, worksheets, cash control, bank reconciliation, payables and preparation of financial statements for a sole proprietorship.
Prerequisite: ENG 001
ACC201P
Problem-Solving for Principles of Accounting I
This lab course is developed to enhance the problem-solving skills of the students in the "Principles of Accounting I" course. Students are coached and mentored to utilize critical thinking and problem-solving techniques through complimentary exercises and case studies.
Prerequisite: NONE
ACC 202
Principles Of Accounting II
This course complements the basic concepts and techniques covered in ACC 201. Main emphasis is on the analysis of financial statements, cash flows and fund statements. Moreover, students will be introduced to financial analysis needed for partnerships, organization and operations of corporations, stockholders' equity, bonds, stocks and investment in corporate securities.
Prerequisite: ACC 201 & (ENG 100 OR ENG 200)
ACC202P
Problem-Solving for Principles of Accounting II
This lab course is developed to enhance the problem-solving skills of the students in the "Principles of Accounting II" course. Students are coached and mentored to utilize critical thinking and problem-solving techniques through complimentary exercises and case studies.
Prerequisite: NONE
ECO 201
Introduction To Microeconomics
This is an introductory course in economics. It provides students with general information about the functioning of market forces in determining the prices and the level of production in a free market economy. The course introduces the behavior of each firm as a part of the trade in different types of markets. The topics covered in this course include: mechanics of individual prices, demand, supply, elasticity, theory of consumer behavior, costs of production, price and output determination under different market conditions, the employment and pricing of economic resources.
Prerequisite: ENG 100 OR ENG 200
ECO 202
Introduction To Macroeconomics
This course introduces the students to the performance of the economy of a country on aggregate basis. It aims to teach how the economics of a nation functions. The students are introduced to national income accounting, inflation, unemployment, the role of taxes, government budgets, banking systems, the monetary policy, international trade, exchange rates and balance of payments deficit and surplus.
Prerequisite: ENG 100 OR ENG 200
FIN 301
Finance I
This course focuses on the role of the financial manager in the use of financial concepts and techniques in planning for the acquisition and use of funds to maximize the value of the firm. In addition, it covers taxes, discounted cash flow analysis, sources and uses of funds, valuation models, risk and rates of return, financial analysis, financial forecasting, financial planning and control, working-capital policy, cash and marketable securities management, credit management, inventory management and short-term financing.
Prerequisite: ACC 202 & MAT 220
FIN301P
Problem-Solving for Finance I
This lab course is developed to enhance the problem-solving skills of the students in the "Finance I" course. Students are coached and mentored to utilize critical thinking and problem-solving techniques through complimentary exercises and case studies.
Prerequisite: NONE
MGT 210
Management Principles
This course provides students with fundamental knowledge in the field of management; the historical approaches, which influence today's management; the management functions that include planning, organizing, leading and controlling; and, contemporary management theories, practices and the role of managers in modern organizations. Real life cases are analyzed to acquaint students with the critical thinking approach.
Prerequisite: ENG 100 OR ENG 200
MKT201P
Case Studies for Principles of Marketing
Prerequisite: NONE
MGT 330
Business Law I
The main objective of this course is to provide a solid background in Lebanese commercial law. Topics include the nature of the law, the courts systems, contracts, property sales and secured transactions, insurance, commercial paper, agency, partnership, corporations, bailment, bankruptcy and banking operations. It also covers the main rules governing the very dynamic Lebanese social security and income tax legislation. The theoretical study is complemented with practical cases and jurisprudence as compared to international business law, particularly to the American business law.
Prerequisite: ENG 201 & (MGT 210 OR HOM 210 OR TTM 202)
MIS 305
Management Information Systems I
This course is an introduction to the MIS discipline. It covers the fundamentals of Information Technology, management structures and basic business operations. The goal of this course is to help business students learn how to use and manage information technologies to revitalize business processes, improve business decision making and gain competitive advantage.
Prerequisite: CSI 201 OR (MGT 210 & CSI 200) OR (HOM 210 & CSI 200) OR (TTM 202 & CSI 200)
MKT 201
Principles Of Marketing
An introductory course which describes the field of Marketing and the operation of marketing systems. It focuses on topics such as marketing environment, market regulation, strategies, targeting, product-mix, labeling, branding, packaging, pricing, distribution and promotional programs.
Prerequisite: ENG 100 OR ENG 200
MGT210P
Case Study for BMGT Principles
This course is developed to enhance the problem-solving skills of the students in the "Management Principles" course. Students are coached and mentored to utilize critical thinking and problem-solving techniques through complimentary exercises and case studies.
Prerequisite: NONE
STA 210
Statistics & Probability For Business I
This course is an introduction to statistics and probability. Contents include methods used in collection, organization, presentation and analysis of data for the purpose of better business decisions. It introduces deductive and inferential statistics and probability. The course includes applications using computerized software such as MegaStat and SPSS
Prerequisite: (ENG 100 OR ENG 200) & MAT 220
STA 310
Statistics & Probability For Business II
This course is an advanced statistics course that builds on the probability theory developed in STA 210. Contents include point and interval estimations, testing hypothesis, non-parametric methods, goodness of fit, experimental design, analysis of variance and covariance, regression and correlation. The course includes applications using computerized software such as MegaStat and SPSS
Prerequisite: (ENG 100 OR ENG 200) & STA 210
BUS 300
Business Computing
This course is designed for students to acquire intermediate and advanced skills in Microsoft Excel as well as Statistical Product & Service Solutions (SPSS) software. This course is divided into two stages providing hands-on practical applications. Problems from the business field are solved using the advanced features of the two application software dedicating 50% for each application. Topics include a variety of business applications such as: Excel: financial modeling and reporting, charts, analytical tools and scenario analysis, and Pivot tables for decision-making; SPSS: Quantitative techniques such as Descriptive and Causal statistics covering Probability Distribution Tables and related chart graphics, Crosstabs, Correlation Analysis, & Regression Analysis, and Qualitative techniques such as Chi-square Analysis for hypotheses testing.
Prerequisite: Junior Standing
HOM 210
Introduction To Hospitality Management
A basic course in general management concepts and practices with particular reference to the hospitality industry. Students are introduced to the theories and principles of organization, the tools of managerial decision-making and the management process. Case studies are used.
Prerequisite: ENG 200
HOM 215
Hygiene & Sanitation In Food Service Ope
This course provides students with a working knowledge of how to minimize consumer risk of illness and injury from foods consumed in the hospitality industry: potentially hazardous foods, food safety hazards, personal hygiene, safety measures during preparing and serving food and developing and implementing the HACCP safety systems.
Prerequisite: ENG 200
HOM 220
Food Production Principles I
Students are offered hands-on experience on the specific techniques of designing, preparation and cooking of all categories of food products in menus.
Prerequisite: HOM 215 OR BIO 205
HOM 222
Internship - Restaurant Services
Students will be introduced to techniques in kitchen services. Guests' lectures and visits to various facilities complement the course requirements.
Prerequisite: Consent of Advisor
HOM 224
Internship - Front Desk
Students will be introduced to techniques on Front Desk operations. Guests' lectures and visits to various facilities complement the course requirements.
Prerequisite: Consent of Advisor
HOM 225
Food & Beverage Services
This course provides students with an experiential knowledge of restaurant and dining room services that are fundamental to the hotel and restaurant industry. The course is divided into two components: Theory and practice. In this course students practice their technical customer service skills through the operation of a full-service restaurant.
Prerequisite: HOM 210 & HOM 215
HOM 260
Front Office Operations
The course introduces the aspects of front-the-house operations of a hotel. Students learn how to apply the principles of the provision of accommodation; it allows them to become familiar with room services, management and front office operations, procedures, cashiering, guest reception and reservation systems. Computer applications are reviewed and practiced using state-of-art software. FIDELIO software is adopted for such purposes.
Prerequisite: HOM 210
HOM260L
Front Office Operations Laboratory I
Computer applications are reviewed and practiced using state-of-art software. FIDELEIO software is adopted for such purposes.
Prerequisite: Consent of Advisor
HOM 301
Hospitality Facilities Management
Facilities Management is an introductory course covering the key issues involved in the design, operation and management of hospitality facilities. Management students will become well prepared to deal with facilities-related questions and problems as they arise, and with the maintenance and engineering aspects, as well as staff functions. The course represents an overview of the nature of hospitality facilities, and the challenges involved in managing maintenance needs, in addition to environmental and energy concerns. Engineering and maintenance management information/knowledge will be delivered in sufficient depth, without necessarily assuming an engineering background on the student part.
Prerequisite: HOM 210 & STA 210
HOM 321
Food And Beverage Controls Manag.
This course provides an up-to-date approach to the techniques of managing a food and beverage operation. Emphasis is on personnel control, purchase processes and store keeping, production and cost control, budgeting and cost-volume profit analysis.
Prerequisite: ACC 201 & HOM 220
HOM 330
Housekeeping
In this course, students experience the housekeeping back of the house operations that deal with planning and organizing the housekeeping department, management responsibilities, laundry management, chemicals used, training and motivating the employees, linens and furniture, ceiling, beds, carpets and floors.
Prerequisite: HOM 210
HOM 394
HACCP Certification

Hazard Analysis and Critical Control Points - HACCP certificate is an essential well-known food and beverage certificate that HOM students should acquire. 

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Prerequisite: Junior STanding
HOM 395
Special Topics In Hospitality Management
This course covers the current trends and developments in the hotel and restaurant industries. It introduces the students to recent event developments, current challenges and future trends in the industry.
Prerequisite: Senior Standing
HOM 410
Food Production Principles II
A course in advanced food production and service techniques to provide students with realistic background to food production i course. It focuses on the specific techniques of preparation of all categories of food products. Staffing, merchandizing, and cost control procedures are integral part of the course.
Prerequisite: HOM 215 & HOM 220
HOM 499
Senior Project in HOM
Students are encouraged to work individually or in groups in practical development, implementation and management of hospitality industry projects and programs with emphasis on international and developing nations situations. The selected project may be extended to two consecutive semesters.
Prerequisite: Senior Standing
ENG 00A
Basic English I
Basic English I is a course designed for students who have elementary level of English. It combines a strong grammar and vocabulary syllabus with a communicative approach to motivate students to express themselves with confidence in both oral and written. The kind of English they are exposed to reflects what is actually used for communication, along with excursions into some forms of academic prose. Emphasis also includes developing the students' informal writing skills. The objective of the course is to transfer the student from an elementary level to an intermediate level. The final evaluation of Basic English I achievement appears in the form of "P" or "F".
Prerequisite: Placement
ENG 000
Intensive English I
Intensive English I is a course that is designed to improve the students' general competence in English. In class, the students engage in active reading, writing, listening, and speaking. The aim is to transfer the student from an intermediate to a high-level. Special attention is given to grammatical structure and vocabulary. At this level, students practice their sentence and paragraph structure. It is worth noting that the final evaluation of Intensive English I achievement appears in the form of "P" or "F".
Prerequisite: ENG 00A OR Placement
ENG 001
Intensive English II
Intensive English II is a course that is designed to improve the general competence of students in the English language. In class, the students engage in active reading, writing, listening, and speaking. The aim is to transfer the student from a high-intermediate to an advanced level. Special attention is given to grammatical structure and vocabulary. At this level, students practice their sentence and paragraph structure. It is worth noting that the final evaluation of Intensive English II achievement appears in the form of "P" or "F".
Prerequisite: ENG 000 OR Placement

FACULTY OF BUSINESS AND ECONOMICS
Dean's Message
Vision and Mission
Accreditation
Academic and Research Collaboration
Profile
Official AUST Website
All rights reserved. © 2019