Department of Hospitality & Tourism
The Department of Hospitality & Tourism focuses on providing education and training in the fields of hospitality management and tourism. It offers a wide range of courses and programs that equip students with the knowledge and skills necessary to excel in the dynamic and diverse hospitality and tourism industry. The department's curriculum covers various disciplines and topics related to hospitality operations, guest services, tourism management, and event planning.
The courses offered by the Department of Hospitality & Tourism may include:
Hospitality Management: This course provides students with a comprehensive understanding of the hospitality industry. They learn about hotel and resort management, food and beverage operations, front office management, housekeeping, and revenue management. Students also acquire skills in customer service, hospitality marketing, and financial management within a hospitality context.
Tourism Management: This course focuses on the principles and practices of tourism and destination management. Students learn about travel and tour operations, tourism marketing, sustainable tourism practices, cultural heritage tourism, and tourism policy and planning. They gain insights into managing tourist attractions, developing tour packages, and understanding the economic, social, and environmental impacts of tourism.
Event Management: This course covers the planning, organization, and execution of events such as conferences, conventions, exhibitions, and weddings. Students learn about event marketing, budgeting, logistics, risk management, and stakeholder coordination. They acquire skills in event design, promotion, and ensuring a memorable and successful event experience for attendees.
Food and Beverage Management: This course focuses on the management of food and beverage operations in various settings such as restaurants, catering services, and hospitality establishments. Students learn about menu planning, food preparation, beverage management, service techniques, and food safety and sanitation. They also gain insights into managing costs, profitability, and customer satisfaction in food and beverage operations.