Faculté de Tourisme et de Gestion Hôtelière
Premier et Deuxième Semestre
Cours Type De Test Nombre De Credits Langue Du Cours Nombre D'heures  
Hospitality Managerial Accounting (ACC305) Ecrit 3 Anglais 45

This course offers the basic interpretations of financial statements and decisions making specifically related to the hospitality industry. Using of hotel accounting information in making managerial decisions. It is defining a number of keys terms and concepts for the balance of the work as well as some sense of its scope. In addition it covers hospitality ratios analysis, cost volume profit analysis, hospitality pricing methods, capital budgeting, cost management, and hospitality investment decision.

Architecture and Interior Design (EAM301) Ecrit 3 Anglais 45

This is an introductory course for the basic design of hotel concepts and development. It focuses on the design process, social factors, site planning and construction costs.


Economics of Travel and Tourism (ECN203) Ecrit 2 Anglais 30

This course examines tourism from an economic perspective.  Topics include tourism concepts and tourist types; the supply and demand in the tourism industry; benefits and costs of tourism development to the host community; tourism’s impact on the environment; and sustainable tourism development. 

Business English (ENG301) Ecrit 2 Anglais 30

The aim of this course is to teach the student the writing process of a business report and a research project. There will be special emphasis on the procedure of conducting a research taking into consideration documentation, paraphrasing, summarizing, quoting, paragraphing etc.  Finally, at the end of the course the student must apply all the research methodologies acquired into a written final research paper.  

Food & Beverage Cost Control (FBS225) Ecrit 3 Anglais 45

This course discusses the components which contribute to business failures, such as internal theft, operational procedures, and recognizing controllable and non-controllable expenses.  Also, it is related to how to implement a food & beverage menu cost control tools, setting standards, menu planning, purchasing, receiving, storing etc. and discusses labor cost control issues and provides a sound basis for a needs analysis.

Translation Skills for Hoteliers (FRN320) Ecrit 2 Français 30

This course will reinforce the oral and writing skills of the students.  It introduces them to the techniques of formal writing, textual analysis, and translation of texts from newspapers.  Moreover, the students' oral expression will be refined in complex and specialized situations for social and professional levels.

Understanding the Environment (GHM300.2) Ecrit 2 Anglais 30

This course consists of a project which provides an opportunity for students to practice in an authentic event, the various things they have learned in a number of courses taken throughout the first and second year. 

Human Resources Management (HRM216) Ecrit 3 Anglais 45

The course introduces the student to the historical overview of human resources and basic principles and practices applied to the specific environments within the hospitality industry.  It also helps the student to apply management principles used to plan, recruit, select, hire, train and evaluate personnel.

Lebanese Hospitality and Tourism Law (LAW331) Ecrit 1 Anglais 15

The objective of this course is to enable the student to recognize, analyze and evaluate legal issues of the Lebanese hospitality and tourism law for the purpose of making and articulating appropriate decisions in the workplace.

Leadership (MGT350) Ecrit 3 Anglais 45

The course provides students with the interpersonal skills needed to motivate key actors in the workplace and to manage group dynamics so as to create synergy among group members. Methods of instruction include individualized feedback, cases, role-plays and experiential exercises. 

Resort Management (MGT480) Ecrit 3 Anglais 45

This course is a comprehensive overview of resort management and operations. The scope of these industries are discussed along with the principles of successful management, marketing and development of a recreational facility. It focuses on the development issues with the impact on operations, and guest profiles and management issues of major types of resorts: those that are mountain-based, beach-based, golf/tennis based, floating resorts and casinos.

Marketing Principles (MKT201) Ecrit 3 Anglais 45

This is an introductory course emphasizing key concepts and issues underlying the modern practice of marketing. The role of marketing in the organization and in society is examined and analyzed. Course content includes the general nature of marketing in both macro and micro contexts.

Rooms Division Management (RDM201) Ecrit 2 Anglais 30

The course introduces all aspects of front-of-the house operations of a hotel. Students learn how to apply the principles of the provision of accommodation, and allow them to become familiar with room management, front office operations and procedures, cashiering, guest reception, reservation systems and housekeeping.

Rooms Division Operations & Supervision (RDM302) Ecrit 3 Anglais 45

The course introduces all aspects of the Housekeeping profession and the principles of Management and Supervision within.  It covers the process for planning, organizing & staffing the new organizations as well as Directing and Controlling ongoing Housekeeping Operation

Statistics for Business I (STA230) Ecrit 2 Anglais 30

This course will introduce the fundamental topics of statistics. Topics covered include: measures of central tendency and dispersion; introduction to probability; conditional probability; independence; random variables; discrete probability distribution. A statistical software package will be used.

Internship in Administration (GHM320) Lab 3 Anglais 1200

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.