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The Bachelor of Business Administration in Hospitality Management is a 4-year undergraduate curriculum that is rigorous and professionally oriented. Students who complete the curriculum are prepared to be leaders and decision-makers in the hospitality industry, an industry which encompasses hotels, resorts, restaurants, and many other services and recreational-oriented facilities. The goal of the Bachelor of Business Administration in Hospitality Management is to provide students with a foundation in business with a particular emphasis in hospitality management. The use of problem analysis, critical thinking, communication skills, and technological skills is emphasized to analyze ambiguous situations and provide relevant business alternatives.

Course information

English Requirements (9 credits)

Lecture:
3
Laboratory:
0
Total:
3

This course is an overview of expository writing, including the development and revision of paragraphs and essays using various rhetorical strategies, as well as reading and discussion of selected essays, short stories and poems. In addition, the course introduces writing about literature, incorporation and documentation of material from primary sources.

Lecture:
3
Laboratory:
0
Total:
3

This course emphasizes documented critical writing based on an introduction to fiction, drama, and poetry. 

Prerequisite: ENGL 101

Lecture:
3
Laboratory:
0
Total:
3

This course emphasizes on techniques for communicating successfully through sound, honest written and oral business messages. The content is directed primarily to careers that involve precise writing skills, as well as general strategies involved in job related functions.

Arab Heritage Requirements (6 credits)

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the general principles of Arab Heritage and Language.

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the general principles of the modern history of Bahrain.

Mathematics Requirements (6 credits)- Choose two courses

Lecture:
3
Laboratory:
0
Total:
3

This course introduces sets, number systems, fractions, polynomials, linear equations in one variable, functions, special functions, exponential and logarithmic functions, equation of a straight line, systems of equations and mathematics of finance.

Lecture:
3
Laboratory:
0
Total:
3

This course introduces matrix algebra, inequalities and systems of linear inequalities, linear programming, and basics of differential and integral calculus.

Prerequisite: MATH 130

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the concepts of and need for statistics, collection, tabulations, graphical representation of statistical data, frequency distributions, measures of central tendency, measures of dispersion and skewness, probability and probability distributions, the binomial, the Poisson and the normal distributions, sampling, and estimating means and percentages.

Science Requirements (8 credits)- Choose two courses

Lecture:
3
Laboratory:
1
Total:
4

This course introduces the general principles of chemistry with emphasis on inorganic materials.

Prerequisites: High school chemistry and 2 years of high school algebra

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of the fundamental principles of physics in areas of mechanics and oscillatory motion. Topics include standards and units, vectors and coordinate systems, kinematics, dynamics of work energy and power, conservation of energy, dynamics of system of particles, collisions, rotational kinematics and dynamics, equilibrium of rigid bodies, and oscillations. The course is designed for students requiring calculus-based physics.

Prerequisites: High school physics and MATH 151

Lecture:
3
Laboratory:
1
Total:
4

The basis of study in a variety of fields builds upon the capacity to view the world from multiple perspectives as well as the ability to ask investigative questions on the intricacies of life. Students in this course work toward gaining such skills as they survey fundamental biological principles. Students engage in discussions, application-based assignments that emphasize basic biology, cell biology, metabolism, genetics, evolution, ecology and diversity. Students also gain an introduction to the scientific method. Through this course, students will have the opportunity to increase their fundamental understanding of biology as it applies to everyday life.

Social Science Requirements (9 credits)

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the general principles of Global Human Rights.

Lecture:
3
Laboratory:
0
Total:
3

The course is a survey of topics such as research methodology, biological bases of behavior, perception, motivation and emotion, learning and memory, development, intelligence, personality, mental disturbance, and social influence.

Lecture:
3
Laboratory:
0
Total:
3

This course provides a broad overview of sociology and how it applies to everyday life. Major theoretical perspectives and concepts are presented, including sociological imagination, culture, deviance, inequality, social change, and social structure. Students also explore the influence of social class and social institutions, such as churches, education, healthcare, government, economy, and environment. The family as a social structure is also examined.

Business Core Requirements (39 Credits)

Lecture:
3
Laboratory:
3
Total:
6

This course introduces the field of accounting and the use of accounting information as a basis for business decisions. It provides a better understanding of the environment in which accounting information is developed and used. This course concentrates on a user-oriented approach thus enabling students to become life-long information users. Emphasis is placed on interpretation and use as opposed to the preparation of accounting information.

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the fundamental managerial accounting concepts and techniques which aid management in decision making, planning, controlling, and performance evaluation. Topics include cost-volume-profit (CVP) analysis, relevant costing, budgeting, and inventory planning. Prerequisite: ACCT 101

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the fundamental principles of business organization, ownership, operation, and control.

Lecture:
3
Laboratory:
0
Total:
3

This course provides an understanding of legal history and legal institutions and an overview of the most important principles and rules of court procedure and evidence, as well as the general principles of contract law that are relevant for business and professional courses.

Lecture:
3
Laboratory:
0
Total:
3

This course introduces students to those principles essential to an understanding of the fundamental economic challenges and problems consumers, firms and governments face.

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the principles of macroeconomics and exposes students to the theory of national income determination, economic fluctuations fiscal and monetary policy and international economics.

Lecture:
3
Laboratory:
0
Total:
3

This course is an introductory comprehensive analysis of the main concepts prevailing in the area of finance. The course begins with basic concepts, focusing on the economic environment (including financial markets), risk and the valuation process, and then shows how specific techniques and decision rules can be used to help maximize the value of the firm. Prerequisites: ACCT 101, ECON 101, MATH 115, and MATH 131

Lecture:
3
Laboratory:
0
Total:
3

This course explores the basic managerial functions of planning, organizing, leading, motivating, and controlling the contemporary environment.

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of the complex issues surrounding contemporary organizations in an internal environment and examines the contribution of behavioral science to the management process from a theoretical and functional perspective. This course also deals with people in business enterprise and organizational relations. Prerequisite: MGMT 101

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the ethical dimensions of business as related to the various stakeholders inside and outside the organization. Topics include business ethical theory, ethical decision making, typical dilemmas, and corporate social responsibility.

Prerequisite: ENGL 205

Lecture:
3
Laboratory:
0
Total:
3

This course provides a basic understanding of the strategic management and business policies in modern organizations. This course is designed to develop problem-solving and decision-making skills in business situations that involve the organization as a whole and integrate knowledge and skills acquired from all areas of business. Prerequisites: Business senior standing, MGMT 101, MKT 201, and FINC 201, or by permission of department

Lecture:
3
Laboratory:
0
Total:
3

This course explores the marketing mix of ingredients. Emphasis is also placed on the analysis of the external factors of the business environment that influence marketing decisions.

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of management information systems, as well as the planning, designing, and implementation of a management information system. Course content also emphasizes application of the systems.

Major Requirements (33 Credits)

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of the hospitality industry and the organization and operations of a hotel. Emphasis is also placed on the interrelationships among the various divisions and departments of the hotel, as well as the current international trends in hospitality management and operations.

Lecture:
3
Laboratory:
0
Total:
3

This course provides an organizational framework within which to locate the various components of the tourism industry. The course is structured around the key elements of tourism, demand, destination, industry and government organizations, and marketing.

Lecture:
3
Laboratory:
0
Total:
3

This course focuses on analyzing the specific needs of the services market and hospitality marketing Emphasis is also placed on marketing planning and the use of marketing tools within the industry. Prerequisites: HOSP 110 and MRKG 101

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of the functions and operations associated with food and beverage management. Course content builds the foundational knowledge for food and beverage managers to manage profitably, meet the nutritional needs of guests, use the latest food technology, and design and price a menu for commercial and institutional food-service operations. Prerequisite: HOSP 110

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of food preparation theory and provides demonstrations of practical aspects of food handling, fundamental food preparation, and food and beverage service skills. This course also provides opportunities to perform all service methods and to learn to supervise food and beverage production and service personnel. Prerequisites: HOSP 110 and HOSP 221

Lecture:
3
Laboratory:
0
Total:
3

This course focuses on the operations and procedures relevant to the front-office department of the hotel. Emphasis is placed on the necessity for cooperation and coordination with other departments. Course topics include the guest cycle, technological advancements, front-office managerial accounting, and current trends. Prerequisite: HOSP 110

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of the practical aspects of hotel operations, such as the service environment. Students work under the direct supervision of hotel management for a period of 2 months. Prerequisites: HOSP 221 and HOSP 223

Lecture:
3
Laboratory:
0
Total:
3

This course provides senior-level students with an opportunity to practice at supervisory and management level (on the job at an actual hotel site) for a period of 4 months, thereby transferring and developing industry-specific and business skills acquired from prior study. Prerequisites: HOSP 210, HOSP 223, and HOSP 224

Lecture:
3
Laboratory:
0
Total:
3

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Lecture:
6
Laboratory:
0
Total:
6

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Major Electives (9 Credits)-choose 3 courses

Lecture:
3
Laboratory:
0
Total:
3

The course aims to provide knowledge regarding the formulation of strategies for managing events and familiarizes students with the organization of events and their operations. The course introduces students to events and to clarify the significance of events for tourism and supplies knowledge regarding the planning, organizing and evaluation of events. Finally, the course underlines the importance of marketing tools and the integrated marketing communications (with special emphasis on public relations) for the successful communication and organization of events. Prerequisite: HOSP 110

Lecture:
3
Laboratory:
0
Total:
3

The course aims to develop an understanding about the usefulness of research for tourism and hospitality and to provide knowledge concerning the variety of topics that interest tourism and hospitality literature and how these can be reviewed for further enrichment. The course familiarizes students with the various techniques needed to obtain data for given research problems, aims and objectives and supplies knowledge about how data can be analyzed and interpreted into useful information for taking decisions concerning tourism and hospitality issues. Prerequisites HOSP110

Lecture:
3
Laboratory:
0
Total:
3

This is an advanced major course aiming to provide the student with a broad understanding of the whole concept of food, beverage, and labor cost control starting from revenue and expense, forecasting, food cost and beverage cost, food and beverage production process, food and beverage pricing, labor cost, other expenses, income statement analysis, and the role of technology. Prerequisite: HOSP 110

Lecture:
3
Laboratory:
0
Total:
3

The course aims to demonstrate the comprehension of the unique aspects/concepts of human resource management in the tourism and hospitality. The course identifies key factors that allow the efficient management of human resources in tourism and hospitality and provides knowledge regarding the criteria for employee recruitment, selection, performance management, compensation, delegation, or reward policies and procedures. Finally, the course identifies the emerging issues in human resources management regarding the workforce diversity in tourism, hotel and hospitality industries. Pre-requisites HOSP110

Lecture:
3
Laboratory:
0
Total:
3

The aim of the course is to provide knowledge regarding the breadth and scope of the hotel industry and to familiarize students with key change drivers and critical success factors in the hotel industry. Students will also obtain knowledge regarding resourceful recruiting and will develop skills in measuring employee performance and setting up an effective hotel wage structure. They will acquire knowledge regarding the important hotel-related laws and regulations and they will also obtain multidimensional managerial skills of a modern hotel manager on various challenges and opportunities of the industry. Prerequisite: HOSP 110 and HOSP 340

Professional Elective Options (6 Credits)

Students pursuing a Bachelor of Business Administration in Hospitality Management must complete a minimum of 6 elective credits. Elective credits can be earned via any courses offered at or above the 100-level. (Choose 2 courses) Each of the following courses bear 3 credit units:

Lecture:
3
Laboratory:
0
Total:
3

This course involves an in-depth look at human behavior in organizations. Incorporating current management theory and research, the course explores the factors that influence individual and group performance. Topics may include perception, personality, attitudes, values, motivation, decision making, leadership, power and politics, conflict and negotiation, groups and culture. Prerequisite: MGMT 101

Lecture:
3
Laboratory:
0
Total:
3

This course examines the foundations, functions, and activities involved in the managing of human resources, striking a balance between current theory and practice. The course includes the following topics: manpower planning, recruitment and selection, policy and procedures, performance appraisal, compensation and benefits, training, safety and industrial relations. Prerequisites: MGMT 101

Lecture:
3
Laboratory:
0
Total:
3

This course focuses on the necessary skills and abilities of the successful leader and manager. The course introduces students to these success factors and challenges them to both assess and develop their own managerial and leadership skills throughout the course. Prerequisite: MGMT 101

Lecture:
3
Laboratory:
0
Total:
3

This course explores the nature and scope of international trade and investment, international institutions, the international monetary system and exchange markets, and some of the major issues involved in the functional aspects of international business and management. Prerequisite: MGMT 201

Lecture:
3
Laboratory:
0
Total:
3

This course provides an overview of the functions and services performed by banking and other financial institutions, as well as introduces the legal basis of the banker/customer relationship and facilitates awareness of the scale of competition within the financial services market.

Lecture:
3
Laboratory:
0
Total:
3

This course provides a comprehensive analysis of the structure of optimal decisions relative to the functional areas of corporate financial decision making. Emphasis is placed upon developing an understanding of applications and limitations of decision models, financing and dividend decisions of the corporation and leasing as a capital budgeting problem.

Prerequisite: FINC 101

Lecture:
3
Laboratory:
0
Total:
3

This course focuses on the scope of multinational corporate finance, foreign exchange risk, and political risk and emphasizes how companies react to such risks in order to hedge. Emphasis is also given to long-run investment and financing and, in particular, the foreign investment decision, capital budgeting, international capital markets, and cost of capital and financial structure of international companies. The course also covers working capital management and control and performance evaluation of international firms.

Prerequisite: FINC 101

Lecture:
3
Laboratory:
0
Total:
3

This course provides sound and practical advice on the savings and investment opportunities available to the general public and identifies how to deal appropriately with customer problems and needs.

Prerequisite: FINC 101

Lecture:
3
Laboratory:
0
Total:
3

This course introduces the fundamentals of small business build up. The course is designed to develop the skills necessary to run a small business and provides the tools necessary for entrepreneurs who want to start a small business.

Prerequisite: FINC 101

Lecture:
3
Laboratory:
0
Total:
3

This course brings together conceptual and empirical material in a systematic way and provides a basis for understanding mergers and acquisitions, takeovers and restructuring.

Prerequisite: FINC 101

Lecture:
3
Laboratory:
0
Total:
3

This course introduces computer organization and operation. Topics include binary representation of information, fundamentals of computer programming using a C family language, data types, selection and iteration structures, functions, arrays, pointers, scope and duration of variables and the systematic design and development of computer programs. Prerequisite: MATH 151

Lecture:
3
Laboratory:
0
Total:
3

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