This course introduces the student to the history of Information Technology and its evoloution, in addition to the close relationship of The Information Technology and the Hospitality Sector.

The different hardware and software parts of a computer as well addition to that, the student will be able to use Windows efficiently from Word (layout, and integrated tools), PowerPoint (layout and animations) and Excel (control of functions). Moreover, the student will be familiar with Point of Sales Systems (Micros POS) and Property Management Systems (Fidelio and Opera PMS).  It consists of advanced Excel, Access, and Fidelio.  Also, it introduces the student to diagrams, automatic functions, and database.

This course addresses the fundamental skills of interpersonal, small group, and public communication, emphasizing the areas of human communication skills, cultural awareness, listening, verbal and nonverbal messages.
The purpose of this course is to help students gain poise before groups, learn psychology of successful interpersonal and public communication, and begin to develop skill in delivering effective speeches.  Students will gain experience in preparing informative and persuasive speeches by dealing with public speaking techniques, audience analysis, presentation techniques, body language, postures and gestures.

The course is intended for students who already have a basic knowledge of English.  It  is  based  on  topic  areas and  professional  skills  relevant  to  the student.  It also incorporates a   related   comprehensive   grammar   and vocabulary   syllabus and systematic work on speaking, listening, reading and writing.  Moreover, the student will be acquainted with writing business letters, memos, resumes, cover letters and designing mini presentations.

This course deals with different topics in French related to the hospitality industry to improve the oral and written competencies of the student.  Specifically, the student will learn how to write resumes, cover letters, business and personal letters, memos etc. 

This  course  provides  students  with   a  practical  and  concrete  explanation  of  the management concepts and techniques they will need, to manage new organizations in a continuous changing economic environment. 

This course is an introduction to nutrition and food hygiene. It covers the different aspects of food in its relation to body and health, as well as basic microbiological principles as related to food premises. The use of these concepts in the hospitality industry will be stressed upon, as a mean to cope with the highest and latest quality standards.

This course offers an introduction to the hospitality accounting and will provide the tools necessary for the application of accounting principles to the hospitality industry. An introduction to the basic principles of accounting, involving transaction analysis, flow of accounting data to the financial statements, and careful consideration of accounting for revenues, expenses, assets, liabilities, and owner's equity. It is a use of accounting information in making managerial decision.

This course helps the student understand the main ingredients used in a kitchen, their specifications and their availability in their market such as, vegetables, fish and shells, meat and poultry, game, pork, eggs, and dairy products.

The course introduces the students to the principles of food and beverage management, beginning with an overview of the food service industry at large. Detailed consideration is given to the components of the food service system: market, concepts, trends, logistical support, production, service, controls and quality assurance.  

This course introduces the student to food operations through food products and preparation such as, preparing stocks, basic sauces, soups and potage.  Students will be acquainted with the various methods of cooking, conservation and kitchen materials and equipment.  They will also learn how to calculate the price of a menu, gross weight, net weight and wastage percentages. Finally, the students will experience in the kitchen the team work of producing meals. 

The student will learn how to set up a restaurant from furniture and equipment.  Moreover, prepare tasks and distribute them among the service team to be ready to host guests to perform the dining service procedures.  Finally, they will experience the clearing out of tables, bar and back-of-the-house area.

This course describes the production and categories of wine and their harmony with food.  Specifically, it explains the distinctive characteristics of different kinds of wine in order to suggest, recommend and serve the customers accordingly.  The beverage knowledge part describes the distinctive characteristics of alcoholic and non-alcoholic beverages such as liquors, spirits, beer, coffee, etc. and displays the different types of services in accordance 

This course provides  the student  with a comprehensive overview of the tourism and hospitality industry.  Moreover, it will prepare students to advance in their hospitality career by offering a foundation of knowledge about the tourism, lodging, restaurant, recreation, gaming and entertainment, and club and convention businesses.

This course is course that encompasses all the subjects that the students have taken in the first year by taking them on field trips in and out of the industry.  It allows them to get a hands on feeling of the various areas of the industry as per their courses.

Internships Concept

Field learning actively contributes to the students’ education by allowing them to face reality, to be better prepared for the profession and to acquire the needed experience. Therefore, training is important to validate theory through practice.

The training is subject to a continual and personalized follow up among the student, the establishment and the “SIR” (Student and Industry Relations) service which includes the service and the placement for training.

The choice of an enterprise for training:

• Allows the student to develop what he acquired in terms of know-how, know how to be, to manage and to decide. In addition, it enriches and upgrades the value of his curriculum vitae.
• Allows discovering and becoming familiar with the labor world and with the profession.
• Depends on the enterprise and its ability/capacity to welcome trainees in positions adapted with the education, and depends on the willingness of the enterprise to play the role of the trainer for the future managers/executives.

In the enterprise, the students are lead to develop their competencies around the following dimensions:

• Human qualities dimension, sense of contact, openness to others, sense of organization and spirit of initiative.
• Practical dimension, good sense, observation spirit, sense of responsibility.
• Technical dimension, respect of work procedures and methods.

The importance of the trainings is:

• To provide not only a theoretical education, but also a practical one.
• To facilitate the integration of the students in the hotel and restaurant fields of work.
• To give the students a wider and more actual concept of the hotel and restaurant field.