Hotel and Tourism
1. ORGANIZATIONAL BEHAVIOR
This course presents the study of factors that either influence or are influenced by peopleat work. Focuses on macro factors such as organizational structure, technology andenvironment; group factors such as group dynamics, leadership, conflict, change anddecision making; and individual factors such as personality, attitudes, perception, motivation,and job satisfaction.
2. SERVICE MANAGEMENT
This course will focus on and explore areas such as: Why traditional management theoriesdo not fit today's hospitality industry, how a company's service strategy relates to guests'perceptions of value and critical moments of truth and why team building is a high priorityfor many hospitality organizations.
3. MANAGEMENT INFORMATION SYSTEM (MIS)
This course is designed to help students learn how to manage and use informationtechnologies to revitalize business processes, improve business decision making and againcompetitive advantage.
4. CULTURAL DIVERSITY
HR manager in a diverse organization must learn to embrace differences in employees'gender, race, sexuality, age, and religion. Students' complex issues of managing a diverseworkforce as well as prepare them to enter an increasingly broad workplace where diversitymust not be accepted, but also understood.
5. CAREER MANAGEMENT
This course not only introduces students to the basics of career management but also tostrategies for effective career management implementation. In addition, the course willalso deal on techniques to align the needs of the individual with the goals of the organization.Some of the topics to be covered are: career decision making, trends on career managementpractices, assessment strategies, and others.
6. MANAGING CHANGE
The course provides insights on how organization change and how each member can bea proactive participant in the many changes occurring in organization today. It acquaintsstudents on the difficulty and pitfalls of change and provides successful paths for significantchange in complex organization. Specifically, the course will discuss why change is needed,types of changes, and how to implement them.
7. QUANTITATIVE ANALYSIS OF BUSINESS
The course focuses on the application of the different mathematical models use in decisionmaking. These models are commonly applied in a variety of complex problems not onlyin business, but also in government, health care, education, and many other areas. Amongthe topics covered are: decision analysis, regression models, forecasting, inventory controlmodels, linear programming, project management, and others.
8. INTERPERSONAL SKILLS
This course introduces students to the dynamics and characteristics of interpersonalcommunications. Students will explore their own communication practices and improvetheir skills in verbal and nonverbal communication, perception and active listening. Theywill assess and interpret client needs, learn strategies for resolving conflict and participateas team members.
9. BUSINESS SIMULATION
This course is designed to provide the application of complex business simulation. Therewill be mock up business settings and data simulation to practice how to compete in anindustry.
HOTEL & TOURISM MANAGEMENT COURSES
1. TOURISM AND HOSPITALITY MANAGEMENT
Introduces students to concepts, theories and practical examples of organizations and thefundamentals of managing these organizations within tourism industries, with an emphasison the hotel sector.
2. ROOMS MANAGEMENT
Provides an understanding of operational practices and processes for the front officedepartment within hotel organizations, including reservations, reception, communicationsand concierge. Besides, provides an understanding of operational practices and processesfor the housekeeping department within hotel organizations, including cleaning andmaintenance of rooms, public areas, properties and laundry service.
3. MICE MANAGEMENT
Provides an overview of the MICE industry, explains the various components of the MICEbusiness and presents the challenges and opportunities associated with different types ofmeeting, convention and event
4. FOOD PRODUCTION MANAGEMENT
Expands on previous food production studies to provide a managerial approach to the foodproduction function and an understanding of food production facilities and trends, foodpreparation systems, conflict resolution and supervisory skills.
5. FOOD AND BEVERAGE MANAGEMENT
Introduces Food and Beverages operational practices and processes within a rangeof food service organizations, including service skills and procedures, legalrequirements, knowledge of control mechanisms, and an awareness of food, wine,beer and spirit products.
6. TOURS AND TRAVELS OPERATION
Provides an overview of the tours and travel business; explains the various componentsof the tours and travels business and presents the challenges and opportunities associatedwith different types of operations.
7. COMPUTER RESERVATION SYSTEM
Develops knowledge and understanding about various theories and practices in computerreservation system, applicable to tourism and hospitality organizations, and draws togetherstrategic issues from earlier parts of the course.