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BSc (Hons) International Tourism and Hotel Management

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Course Overview

The BSc Hons in International Tourism and Hotel Management programme is designed to prepare students to assume responsibilities in the field of management, marketing and planning through a blend of coursework, placements and projects. This Bachelor’s Degree Programme will no doubt help students to enhance their interpersonal skills and provide them with a strong background and marketable skills necessary to build a successful career in the tourism and hospitality industry. The school offers the prospects and opportunities to be part of one of the world’s largest and most dynamic industries. The importance of tourism as a contributor to the national economy has led us to develop a programme that is geared towards addressing and understanding the needs of this sector. We aim at providing high quality education to those wishing to pursue a career in the Tourism, Leisure & Hospitality industry.

Course summary

  • You how all this mistaken idea of denouncing.
  • Actual teachings of the great explorer of the truth.
  • Nor again is there anyone who loves or pursues or desires to obtain pain of itself.
  • Right to find fault with a man who chooses to enjoy a pleasure.
  • You how all this mistaken idea of denouncing.

CURRICULUM

MODULE I
IT IN BUSINESS
A course in reading, writing, reflection and discussion, emphasizing rhetorical analysis and strategies for focusing, developing, and organizing writing. Special attention is also given to strategies for writing, revising and editing. In all, the course implies a general introduction to the principles of writing with emphasis on writing process, thesis, context, purpose and audience.

Business Mathematics & Statistics
Introduction to Hospitality Industry
Front Office Operation / Communication Skills
Module II
Accounting plays a vital role as an information system for monitoring, problem-solving and decision-making. However, the first step is to generate and present information in a manner that is useful. In view of this, financial accounting course focuses on the record-keeping and financial statement preparation process.
This course aims at helping students to understand the importance of effective interpersonal communication in initiating, developing and sustaining the various aspects of interpersonal relationship in personal and professional lives. It helps them to interact conveniently and freely with people of different strata of society.
The course presents hypothesis testing, analysis of variance, regression and correlation analysis, multiple regression, non parametric tests and statistical decision making. This course fulfills the pre-requisite requirement of Business Research Methods for undergraduates, and Advanced Business Research Methods for graduate students.
Business Economics
Sanitation, Hygiene and Nutrition
Module III
The course helps students to develop their business writing skills in letter writing, memo writing and to familiarize students with the purpose, format, classification, planning and organization of commercial correspondence.
The objectives of this course are to sharpen intellect of the students, develop their reasoning ability, strengthen their understanding, and promote clear thinking. The course also focuses on enabling students to distinguish sound reasoning from fallacious reasoning.
Foods and Beverage Service
This course underlines changing trends and challenges due to rapid advancement and technological progress and their impact on organizations. Traditional roles of managers are being modified to suit the new order. Understanding the implications of people handling as an important organizational resource is one of the main building blocks of organizational performance.

Hospitality, Safety and First Aid
Module IV
The course provides an insight into corporate behavior and its working. Companies committed to socially responsible behavior are highlighted in case studies. It focuses primarily on long term business success and strong corporate culture. Issues such as treatment of employees, stakeholders’ interests in company management and their customers are discussed in detail.

The focus of attention in the course is on learning fundamental principles of management and on managing people and organization in a historical perspective as well as in the contemporary world. Students are expected to develop analytical and conceptual framework of how people are managed in small, medium and large public and private national and international organizations.

Food Production
Provides an understanding of marketing principles and concepts, the scope of marketing and marketing tasks, marketing concepts and tools, classification and analysis of market types and buying behavior, scanning the marketing environment and competition including development of market offerings.

SOCIOLOGY
1H Lecture
It provides tools for understanding how and why our society functions; impact of social institutions on individual lives, and the challenges of social interaction between individuals in a society. A major objective of this course is to develop sociological imagination and enhance the understanding of the linkage between the individual and forces within the larger society.
Module V
ETHICS
1H Lecture
The course concentrates upon the impact of social, political and legal systems on business process with main thrust on the legal environment in business and topics such as company laws, consumer-environment relationship between businesses, government and society and more specifically on the changing environment of business.
The course is designed to develop in students practical skills for creative and innovative thinking that managers and entrepreneurial leaders can use to identify opportunities, generate value creating ideas and overcome barriers to successfully bringing new concepts to life. In this course, students learn a range of creative thinking tools and how to practically apply these to the innovation and entrepreneurial process.
NATIONAL & INTERNATIONAL AFFAIR
Psychology
1H Lecture
Psychology
Conference and Banquet Operations
Module VI
The course covers identification of issues, data theory, estimation and related problems, research designs, the process of field research, exploratory research, causal inference, methods of communication in survey, preparation of research proposal, questionnaire, sample design, measurement scales, the development of measurement tools, response methods, data collection methods, survey, interviewing and observations.
Hospitality Marketing
Menu Planning
1H Lecture
Menu Planning
House Keeping Management
Corporate Reputation
Module VII
The objective of the course is to help the students learn the basic concepts of cost accounting with special emphasis on decision making in a manufacturing environment. It covers topics such as cost value analysis, job order and process costing, flexible budgeting, capital budgeting, cost analysis, etc.
This course introduces students to fundamentals of international business and the dynamics of interacting variables affecting organizations involved in international business, developments in international business and their impact on Pakistan’s trade prospects viz-a-viz opportunities and challenges.
The course enhances understanding of basic marketing concepts and their application to a variety of management situations, including non-profit and public sector settings. The course provides working knowledge of the tools of marketing, and the ways in which these tools can be usefully employed. The course builds practical skills in analyzing marketing problems and opportunities, and in developing marketing programs.
Control of Accommodation Operations
Hospitality Human Resource MANAGEMENT
Module VIII
The course is designed to give conceptual understanding of information systems and highlight its importance for business success. Different information technology applications in business to manage, and how it will provide support to decision makers for strategic business decisions embody the course.
ELECTIVE - I
1H Lecture
Elective – I
ELECTIVE - II
1H Lecture
ELECTIVE – II
The program familiarizes the students with formulating plan and implementing a new venture through detailed description in a logical manner. Starting and operating a new business involves considerable risk and effort to overcome the inertia against creating something new. In creating and growing a new venture, the entrepreneur assumes the responsibility and risk for its development & survival and enjoys the corresponding rewards.
International Tourism Management
Module IX
ELECTIVE - III
1H Lecture
ELECTIVE – III
ELECTIVE - IV
1H Lecture
ELECTIVE – IV
CONSUMER BEHAVIOR
It comprises 06 credit hours, and the rationale of research is to give awareness about research to the students in their professional as well as their personal lives. It also introduces quantitative and qualitative paradigms of research.
This course emphasizes strategic aspects of planning, implementing and controlling marketing activities. The course enables students to develop the practical and integrated skills necessary for the preparation of business plans. In the final week of the course, the students make a formal presentation. Specific skills such as market research, spreadsheet and development of financial statements are also developed.
Module X
DISSERTATION – II
Internship
INTERNSHIP
1H Lecture
INTERNSHIP

Start On 2019-09-03
Duration 4 Years
Total Credit Hours CREDIT HOURS
Degree Under Graduate

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