THE OBJECTIVE OF THE TRAINING
The HND specialty hotel management aims to train students in the trades of hotel management establishments catering by providing them with all the management techniques and skills that will enable them to serve customers welcome and give proper care. After the training in this course, the students must be able to:
– Plan and manage economic operations of Hotel establishments;
– Plan and manage various sections of an Hotel establishment;
– Manage any size of Hotel Organizations
RESEARCH SKILLS
General skills
– Communicate in a professional framework in French, English and other foreign languages;
– Develop business plans;
– Run a team;
– Master the tool basic computing;
– Create and manage a business;
– Use the tools of management for decision-making;
– Understand the environment and the operation of the hotel establishments;
Specifics kills
– Know the hotel products;
– Know the typology of the clientele in hotels;
– Have a mastery of business management;
– Have a thorough mastery of human resources management in the field of hotel management rules and regulations of hotel management;
– Establish and interpret an account operating forecast;
– Have a good command of the legislation in hotels;
– Have a thorough master ship of catering;
CAREER OPPORTUNITIES
– Responsible for service in the hotel or the restaurant;
– Employee in an independent hotel or a restaurant;
– Receive and serve clients;
– Assistant Room maid;
– Hotel Captain;
– Director of accommodation;
– Director of the catering;
FIRST YEAR – FIRST SEMESTER
Field of study: Tourism and Hotel Management | Specialty: Hotel Management & Catering | ||||||
Course code | Course title | Number of Hours | Number of credits | ||||
L | T | P | SPW | Total | |||
Fundamental Courses 30% (2 UC) 9 Credits 135 hours | |||||||
HMC111 | Mathematics and Statistics | 35 | 20 | 0 | 5 | 60 | 4 |
HMC 112 | Food Microbiology/Food Science/ Food service safety & Sanitation | 40 | 30 | 0 | 5 | 75 | 5 |
Professional Courses 60% (4UC) 18 credits270 hours | |||||||
HMC 113 | Introduction to Tourism | 30 | 10 | 15 | 5 | 60 | 4 |
HMC 114 | Bar Restaurant Management Technology I | 30 | 10 | 15 | 5 | 60 | 4 |
HMC 115 | Management of accommodation institutions I | 50 | 5 | 15 | 5 | 75 | 5 |
HMC 116 | Culinary technology and Food Production I | 25 | 5 | 40 | 5 | 75 | 5 |
Cross-Sectional Courses 10% (1 UC) 3 Credits 45 hours | |||||||
HMC 117 | Bilingual training | 30 | 10 | 0 | 5 | 45 | 3 |
Total |
| 240 | 90 | 85 | 35 | 450 | 30 |
FIRST YEAR – SECOND SEMESTER
Field of study: Tourism and Hotel Management | Specialty: Hotel Management& Catering | ||||||
Course code | Course title | Number of Hours | Number of credits | ||||
L | T | P | SPW | Total | |||
Fundamental Courses 30% (2 UC) 9 Credits 135 hours | |||||||
HMC 121 | Law and regulations | 35 | 10 | 10 | 5 | 60 | 4 |
HMC 122 | Hotel Accountancy I/Hotel Marketing | 45 | 20 | 5 | 5 | 75 | 5 |
Professional Courses 60% (4 UC) 18 credits 270 hours | |||||||
HMC123 | Culinary Arts and Pastry Techniques | 40 | 10 | 20 | 5 | 75 | 5 |
HMC 124 | Bar restaurant Management Technology II | 40 | 10 | 20 | 5 | 75 | 5 |
HMC 125 | Housekeeping and Accommodation Techniques I | 20 | 5 | 30 | 5 | 60 | 4 |
HMC 126 | Knowledge of cheese and Oenology | 20 | 5 | 30 | 5 | 60 | 4 |
Cross-Sectional Courses 10% (1 UC) 3 credits 45 hours | |||||||
HMC127 | Creation of enterprises, general accounting and taxation |
30 | 10 |
| 5 | 45 | 3 |
Total |
| 230 | 70 | 115 | 35 | 450 | 30 |
SECOND YEAR: THIRD SEMESTER
Field of study: Tourism and Hotel Management | Specialty: Hotel Management&Catering | ||||||
Course code | Course title | Number of Hours | Number of credits | ||||
L | T | P | SPW | Total | |||
Fundamental Courses 30% (2 UC) 9 Credits 135 hours | |||||||
HMC231 | Computer Application | 30 | 20 | 5 | 5 | 60 | 4 |
HMC232 | Human Resource Planning And Development | 40 | 20 | 10 | 5 | 75 | 5 |
Professional Courses 60% (4 UC) 18 credits 270 hours | |||||||
HMC 233 | Hotel Engineering | 40 | 10 | 20 | 5 | 75 | 5 |
HMC 234 | Housekeeping, Accommodation Techniques II | 40 | 10 | 20 | 5 | 75 | 5 |
HMC 235 | Pastry & Bakery Techniques | 20 | 5 | 30 | 5 | 60 | 4 |
HMC 236 | Culinary Technology/ Food Production II | 20 | 5 | 30 | 5 | 60 | 4 |
Cross-Sectional Courses 10% (1 UC) 3 credits 45 hours | |||||||
HMC 237 | Civic Education and Ethics | 30 | 10 |
| 5 | 45 | 3 |
Total |
| 220 | 80 | 115 | 35 | 450 | 30 |
SECOND YEAR: FOURTH SEMESTER
Field of study: Tourism and Hotel Management | Specialty: Hotel Management& Catering | ||||||
Course Course title code | Number of Hours | Number of credits | |||||
L SPW Total | |||||||
Fundamental Courses 30% (2 UC) 9 Credits 135 hours | |||||||
HMC241 | Economy and issues of tourism | 25 | 20 | 10 | 5 | 60 | 4 |
HMC 242 | Personality And Communication Development | 35 | 20 | 15 | 5 | 75 | 5 |
Professional Courses 60% (4 UC) 18 credits 270 hours | |||||||
HMC 243 | Catering Management | 40 | 10 | 20 | 5 | 75 | 5 |
HMC 244 | Introduction to project Management /Hotel Marketing Management | 20 | 10 | 10 | 5 | 45 | 3 |
HMC 245 | Hotel standards and Procedures/ Hotel Catering law | 40 | 5 | 30 | – | 75 | 5 |
HMC246 | Professional internship |
|
| 60 | 30 | 90 | 6 |
Cross-Sectional Courses 10% (1 UC) 3 credits 45 hours | |||||||
HMC247 | Basics of Foreign Language | 30 | 10 |
| 5 | 45 | 3 |
Total |
| 170 | 75 | 145 | 60 | 450 | 30 |
