INSTITUTE OF HOTEL MANAGEMENT AND TOURISM

Description of the programs of the Institute of Hotel Management and Tourism

The Holy Land is of historical and religious importance to the three monotheistic religions and thus attracts pilgrims and tourists from all over the globe. Tourism and its related enterprises form the largest industry in this region. Therefore, tourism plays a crucial role in developing the local economy.

The Institute of Hotel Management and Tourism has been an integral part of Bethlehem University since the opening of the University in October 1973. The Institute clearly fulfills three of the principle goals of the University:

The Institute of Hotel Management and Tourism is a member of the International Hotel Association and the European Hotel School Directors, and is the only accredited International Air Transport Association/Universal Federation of Travel Agent Association (IATA/UFTAA) authorized training center in Palestine.

The Institute offers four diplomas:

The curriculums are designed to prepare the student to cope with changing business conditions. It is the belief of the Institute that professional preparation should include both theoretical and practical approaches to the diverse needs of the hospitality industry.

Admission to the Institute:

The admission process is similar to that for other university programs. (See page 14.) However, in addition, the applicant must give evidence of a good knowledge of spoken and written English and must sit for an interview with the Institute Staff.

Clothing:

Students in the Institute must be conscious that dressing properly is a requirement for anyone interested in one of the hospitality professions. Students are required to provide professional attire during practical training.

Attendance:

Students are required to attend all classes and practical training sessions. A student who misses four class meetings of one course will be given a warning of excessive absence. A student who misses six class meetings will receive a grade of "WF" in the course.

Internships:

Some Institute students have the opportunity to participate in internships during the summer, either in the local region or abroad. The Institute, in cooperation with the sponsor, chooses the candidates for such training. Scholarships to study foreign languages in Europe are sometimes available and are awarded on a competitive basis.

Grading System:

"I" Incomplete: This is a temporary grade which indicates that the student has, for an approved reason, not completed all required course work by the end of the semester and has the possibility to pass the course when all requirements are completed. If the work is not completed by the end of the first week of the next semester, (Fall, Spring or Summer), and unless an extension is granted for exceptional reasons approved by the Vice President for Academic Affairs, the "I" grade becomes "WF."

GRADUATION:

Candidates for graduation must complete all the required courses as outlined for the Institute program in which they are enrolled, as well as:

Only students who have fulfilled all requirements and satisfied all obligations to the University will be permitted to participate in the graduation ceremony.

Dismissal:

Hotel Management Program

Travel Agency Management, Tourism Management, Tour Guide Programs

Students in the Travel Agency Management, Tourism Management, and Tour Guide Programs who fail to maintain a Grade Point Average (GPA) of 2.00 will be placed on probation for the following semester. Students who merit probation for a second consecutive semester will be dismissed.

Paradigm of courses

DIPLOMA IN HOTEL ADMINISTRATION

First Year
FALL SEMESTER		CR	SPRING SEMESTER		CR
HMGT 001	Training in Hotel Services		HMGT-102*	Front Office Procedures	2
HMGT 101*	Front Office Procedures	2	HMGT-106	Computer Science	2
HMGT 105	Computer Science	2	HMGT-112*	Accounting for the Hospital. Ind.	2
HMGT 111*	Accounting for the Hospital. Ind.	2	HMGT-113	Wines and Spirits Management	2
HMGT 114	Intro. to the Hospitality Industry	2	HMGT-122*	Food Production Principles	2
HMGT 121*	Food Production Principles	2	HMGT-132*	Food & Beverage Service	2
HMGT 131*	Food & Beverages Service	2	HMGT-148	Food Microbiology	2
HMGT 147	Food Microbiology	2
HMGT 173	Hebrew Other Foreign Languages (optional)	2	HMGT-174	Hebrew Other Foreign Languages (optional)	2
HMGT 161	French	2	HMGT-162	French	2
HMGT 181	Spanish	2	HMGT-182	Spanish	2
HMGT 191	German		HMGT-192	German	2
Second Year
FALL SEMESTER		CR	SPRING SEMESTER		CR
HMGT 002	Training in Hotel Services		HMGT 206	Computer Science	2
HMGT 205	Computer Science	2	HMGT 208	English Hotel Correspondence	2
HMGT 207	English Hotel Correspondence	2	HMGT 212*	Accounting for the Hospital. Ind.	2
HMGT 211*	Accounting for the Hospital. Ind.	2	HMGT 215*	Purchasing Management	2
HMGT 214*	Purchasing Management	2	HMGT 222*	Food Production Principles	2
HMGT 221*	Food Production Principles	2	HMGT 234*	Food & Beverage Controls	2
HMGT 233*	Food & Beverage Controls	2	HMGT 242	Principles of Economics	2
HMGT 241	Principles of Economics	2	HMGT 258	Basic Sanitation	2
HMGT 257	Basic Sanitation	2	HMGT 274	Intermediate Hebrew	2
HMGT 273	Intermediate Hebrew	2
	Other Foreign Languages (optional)			Other Foreign Languages (optional)
HMGT 261	French	2	HMGT 262	French	2
HMGT 281 HMGT 291	Spanish German	2 2	HMGT 282 HMGT 292	Spanish German	2 2
Third Year
FALL SEMESTER		CR	SPRING SEMESTER		CR
HMGT 305	Computer Science	2	HMGT 306	Computer Science	2
HMGT 307	Organization & Administration	2	HMGT 312*	Managerial Accounting	2
HMGT 311*	Managerial Accounting	2	HMGT 334*	Food & Beverage Management	2
HMGT 333*	Food & Beverage Management	2	HMGT 338	Communication	2
HMGT 337	Communication	2	HMGT 339	Strategic Management	2
HMGT 343	Marketing	2	HMGT 344	Marketing	2
HMGT 373	Advanced Hebrew	2	HMGT 374	Advanced Hebrew	2
HMGT 413	Maintenance & Engineering	2	HMGT 409	Interior Decoration	2
HMGT 420	Hospitality Law	2	HMGT 409	Interior Decoration	2
HMGT 425	Seminar Other Foreign Languages (optional)	2		Other Foreign Languages (optional)
HMGT 361	French	2	HMGT 362	French	2
HMGT 381 HMGT 391	Spanish German	2 2	HMGT 382 HMGT 392	Spanish German	2 2

  * Major Courses: In Calculating the GPA, the grades in these courses will be multiplied by two. 

Note: The Institute of Hotel Management and Tourism has the right to modify courses and times as needed.

Description of Courses

HMGT 001, 002 Training in Hotel Services

Two training periods, between academic years (summer), are devoted to training in various aspects of hotel services. A certified document is given at the completion of the in-service training period.

HMGT 101, 102 Front Office Procedures (Cr. 2 each)

These courses emphasize the important area of human and public relations and the responsibilities of the Front Office Staff. Consideration will be given to human relations as they relate to communication in Front Office, hotel organization and its services, salesmanship and legal aspects of inn keeping.

HMGT 105, 106, 205, 206, 305, 306 Computer Science (Cr. 2 each)

The aim of these courses is to provide a good grounding in the basic packages most used in the industry, an introduction to specialized packages and to the microcomputer and its component parts.

HMGT 111,112,211,212 Accounting for Hospitality Industry (Cr. 2 each)

These courses cover in detail the steps in the accounting cycle including the basic rules, procedures and concepts of a variety of business situations.

HMGT 113 Wines and Spirits (Cr. 2)

This course gives the background and expertise necessary to serve wines and other drinks.

HMGT 114 Introduction to the Hospitality Industry (Cr. 2)

This course helps students understand the hospitality industry as a whole and see how all departments must work together.

HMGT 121, 122, 221, 222 Food Production Principles (Cr. 2 each)

These courses cover the basics of quality food production, innovative cooking ideas and advice on technical details of food production equipment and styles.

HMGT 131, 132 Food and Beverage Service Management (Cr. 2 each)

These courses concentrate on the basic principles involved in food and beverage service leading to the more advanced food service techniques, with major emphasis on the work and responsibilities of employees working in the food service industry.

HMGT 147, 148 Basic Sanitation (Cr. 2 each)

The relationship between food and disease will be studied. Theory and practice in the sanitary control involved in the handling of food and processing of dairy products and meat will also be studied. Other areas incorporated in this course include sanitation and the construction and layout of food establishments.

HMGT 161-2, 261-2, 361-2 Hotel Management French (Cr. 2 each)

HMGT 181-2, 281-2, 381-2 Hotel Management Spanish (Cr. 2 each)

HMGT 191-2, 291-2, 391-2 Hotel Management German (Cr. 2 each)

HMGT 173-4, 273-4, 373-4 Hotel Management Hebrew (Cr. 2 each)

The main purpose of teaching foreign languages is to give the student the ability to converse with sufficient confidence and correctness in these languages. Students become familiar with those elements which apply particularly to the field of Hotel Management, with the stress on bringing the student to an adequate level in both the written and spoken language.

HMGT 207, 208 English Hotel Correspondence (Cr. 2 each)

These courses are specifically designed to familiarize the student with correspondence procedures in the hotel industry. It covers correspondence material with different types of hotels, guests and staff.

HMGT 214, 215 Purchasing Management (Cr. 2 each)

These courses introduce the concept of controlling the primary resources of management: food, beverages and sales income.

HMGT 233, 234 Food and Beverage Controls (Cr. 2 each)

These courses cover the essential principles and procedures of effective food and beverage control from both operational and accounting standpoints. Study is divided into two major sections: a) Food Control Principles and Procedures; b) Beverage Control Principles and Procedures.

HMGT 241, 242 Principles of Economics (Cr. 2 each)

Principles of economics is a survey of micro-economics which includes the following topics: price determination, theory determination, theory of demand, the study of economic problems, national income, fiscal policy, money and banking monetary policy, theory of international trade, and current international economic problems.

HMGT 307 Organization and Administration (Cr. 2)

This course gives a clear understanding of the basic skills needed to successfully manage a hotel or a restaurant stressing the importance of communications, training, coaching and supervision.

HMGT 311 Managerial Accounting (Cr. 2)

This course incorporates the uniform system of accounts and features case studies of actual properties. It also includes a thorough understanding of financial statement analysis, budgeting and cash flow.

HMGT 333, 334 Food and Beverage Management (Cr. 2 each)

These courses define the fundamentals of food and beverage, short and long term planning for better profits.

HMGT 343, 344 Marketing (Cr. 2 each)

These courses cover the essentials for creative selling that will help the student develop and implement marketing plans for hotel properties.

HMGT 339 Strategic Management (Cr. 2)

This course covers the different management tools which can be applied to maximize and effectively utilize the organization's financial, material and other resources.

HMGT 420, 421 Hospitality Law (Cr. 2 each)

These courses give an understanding of potential legal problems and how legal consideration helps hotel managers make the correct legal decisions.

Click here for a list of our current faculty members.