Curriculum for the Bachelor Degree in

Transcription

1 Al-Balqa Applied University The curriculum for the B.S.c. degree in (12 ) credit hours are distributed as follows:- No. Requirements Credit Hours University Requirements Compulsory Elective Faculty Requirements Specialization Requirements Compulsory Elective Supportive Specialization Requirements Total

2 First : University Requirement (27 Cr.H.) A: Compulsory Requirements (21 Cr.H.): Course No Course Title Arabic (1) Arabic (2) English (1) English (2) Computer Skills (1) Military Sciences National Education Cr.H B: Elective University requirements : (6 Cr.H.) The student is allowed to select (6 Cr.H.) from the university elective courses offered by faculties other than the faculty of college. Course No. Course Title Cr.H Communication skills Introduction to Psychology Jordanian Society Sport for All Islamic Culture Administration and Economic Concepts Agriculture in Jordan Environment and Society The Orthodox Caliphs History

3 Second: Faculty Requirements: (21 Cr.H.) Course No. Course Title Cr.H Computer Skills Principles Of Management Principles Of Accounting Principle of Planning Principles Of Micro Economy Principles Of Macro Economy Principles Of Commercial Law - Third: Specialization Requirements: (75 Cr. H.) A- Compulsory Requirements (69 Cr. H.) Course No. Course Title Cr.H Principles of Principles of Tourism Restaurants, Conferences and Occasions Management Dining Room Skills Human Resources Management in Food Production English Language in Safety and Health Nutrition in Tourism Legislative Front Office Management in Tourism and Hotel Accounting Tourism and Hotel Marketing

4 Course No. Course Title Cr.H Food Production French Language French Language in Rooms Division Management Food Production Communication Skills in English Language Computer applications in Purchasing and Inventory Management in Graduation Project Field Training Hours B- Specialization Elective Requirements: (6 Cr. H) to be selected from the following list: Course No. Course Title Cr.H Security and Safety in Special Topics in Tourism Contemporary Issues and Tourism Travel Agencies Management Geography and Major Tourist Attractions in Jordan Feasibility Economic Studies and Projects Evaluation in Tourism and Fourth: Supportive Requirements (9 Cr.H.): Course No. Course Title Cr.H Methods of Scientific Research Strategic Management in Principles of Marketing -

5 First Year First Semester Second Semester Course No. Course Title Cr. Hrs. Course No. Course Title Cr. Hrs Arabic Principles of Commercial Law Principles of English 1 Management Principles of Hotel Islamic Culture Management Principles of Tourism Computer Skills Restaurants, Conferences Safety and health and Occasions Management nutrition in hotels Human Resources Management in Total Total Second Year First Semester Second Semester Course No. Course Title Cr. Hrs. Course No. Course Title Cr. Hrs Principles Of Micro Tourism and Hotel Economy Accounting Military Sciences English Principles Of Accounting Principles of Marketing Food Production Tourism Legislative English Language in National Education Dining Room Skills Front Office Management in Total Total

6 Third Year First Semester Second Semester Course No. Course Title Cr. Hrs. Course No. Course Title Cr. Hrs Food Production 2 French Language in Principles Of Macro Computer Skills 2 Economy Tourism and Hotel Rooms Division Marketing Management French Language Methods of Scientific Research Sport Of All Purchasing and Inventory 0511 Management in Arabic Security and safety in Total Total Fourth Year First Semester Second Semester Course No. Course Title Cr. Hrs. Course No. Course Title Cr. Hrs Contemporary issues and Computer Applications Tourism in Principles of Planning Graduation Project Communication Skills in English Language Field Training Strategic Management in Food Production Total Total

7 Course Description Arabic 1 (-0) This course contains a set of linguistic skills in different levels such as the sounds of the Arabic language, its morphology, syntax, rhetoric, lexicography and writing. It includes as well as on applications on the use of Arabic dictionaries and applications on some writing skills indispensable for scholars in their working lives. It also contains a refined set of Quranic, poetry and short stories of Arabic texts to give the learners the opportunity to be in contact with and to appreciate these texts. Pre-req. Arabic 99 or passing Arabic Level Exam Arabic 2 (-0) This course aims to develop student's skills in writing and expression and to provide him with the necessary and basic ones in order to employ them in his daily use, and enable him to stand on the origins of various Arabic scripts, and access to various forms of technical and functional old and new writing. Pre-req English 1 (-0) Is a complete graded course for foreign learners of English; it covers the skills of listening, speaking, reading, and writing; as well as improving pronunciation and building vocabulary; particular emphasis is placed on listening and speaking; the language of the course is British English. Pre-req. English 99 or passing English Level Exam English 2 (-0) Is a continuation of English I Course in terms of approach and methodology However, it covers a new range of interesting topics, and provides a more advanced grammar syllabus in a communicative context as well, therefore, this topic tends to be a continuation of ENGL 101 goals. Pre-req Computer Skills 1 (0-6) An introduction to computing and the broad field of information technology. Topics covered include the basic structure of digital computer systems; operating systems; application software; data communication and networks; and the Internet hands-on learning emphasizes windows (latest operating systems); MS-Office; and the Internet Military Science (-0) This course aims at providing university students with general military culture and illustrating the overall military capabilities of the armed forces to defend the homeland and its role in development and service of the Jordanian society through lectures and field visits National Education (-0) The course of National Education is one of the compulsory requirements of all students in Jordanian universities, national and private. The general intent is to provide students with the theoretical and practical knowledge of the homeland (Jordan), land and people, and to consolidate the love of the homeland and national brotherhood in them, to motivate them to serve the nation and the people consciously and sincerely, to be innovative and competitive by exhortations to achieve the desired progress in various fields of life.

8 Course Description Principles of (-0) This course introduces the student to the historical development of the hotel industry, classifications of hotels, organizational structures found within hotels, functions of hotel departments, functions of supporting departments, and the various policies involved in the day to day operations of hotel management Principles of Tourism (-0) This course provides student with an elementary knowledge of the primary tourism sectors and attractions in Jordan. Successful students will be able to identify the various tourism sectors, as well as explain the role of tourism in different social, economic and environmental domains Restaurants, Conferences and Occasions Management (-0) This course examines a broad range of food service, occasions, and conference operations. Students examine target markets, types of meetings, planning, site selection, property selection, marketing, meeting materials, registration, and other related topics Dining Room Skills (0-6) This course introduces student to elements of professional food service starting with an overview of the most common dining room positions. The student will get the opportunity to learn and apply basic service and setup techniques in a closed lab setting Human Resources Management in (-0) The effect of Human Resources Management on the success of Tourism operations cannot be understated in terms of its importance. An understanding of fundamental Human Resource theory, its applications, and practices is absolutely necessary in an environment where the experience of the guest and the tourism operation are so very important. This course focuses on critical issues that face managers in the Hospitality field as well as the: Planning, recruiting, selection, hiring, training, and effective job analysis, that are necessary in order to recruit and retain the right people Food Production 1 (0-6) This course introduces both the theoretical and practical elements of food preparation. Successful students will be conversant in international food and beverage terminology, develop an awareness of, and apply safe food handling techniques, and demonstrate the ability to work safely in a professional kitchen environment. It is designed for those individuals who wish to broaden their knowledge of the kitchen in order to become more effective managers English Language in (2-2) Building on the skills learned in English 101 this course introduces the student to written and spoken English necessary to communicate with English-speaking guests in a hotel environment. The presented material will cover situations that might arise in the food and beverage, front desk, guest services, and housekeeping departments of a hotel.

9 Course Description Safety and Health Nutrition in (-0) This course covers the modifying nutrition, human's health, the most important nutrition items for the human's body, food preserving, food corruption and pollution, the department of health and monitoring nutrition in hotels, HACCP system in hotels, the nutrition and health monitoring in the places of food serving and preparation in hotels, the most popular nutrition poisoning bacteria in the food serving places, purchasing methods, transportation and food right storing, studying food poisoning cases in hotel and discussing its causes and suitable solutions to avoid it Tourism Legislative (-0) This course identities law and its different resources. it also Identities the law at tourism and tourism course law and Jordanian labor legislation Front Office Management in (0-6) This course provides the students with the analysis and the discussion of front office operations and management based upon the organizing front office, the function and operation in the front office, the front office operation, the quest cycle, front office systems, front office processes, reservation and sale, type of reservation, reservation inquiry, group reservation and guest registration Tourism and Hotel Accounting (-0) This course shows the concept of Hotel Accounting, the Development Stages, Accounting system in, Revenues and expenses of Departments, Prepare Financial Lists Tourism and Hotel Marketing (-0) This course introduces student to various concepts of hotel marketing and its characteristics. The concept of supply and demand as it pertains to hotels, marketing strategy, and customer influences in hospitality and Tourism services are also discussed Food Production 2 (0-6) It preparation and presents the product of student with (Dessert, pasties, cakes, and creams) French Language (2-2) This course presents the principles of French for beginners. It contains presentation of the persons, questions and answers by dialogues, the days of the week, numbers, adjectives, the hour and the time of past and present French Language in (2-2) It provides students with a general revision of the basic grammar of French, the general expressions used in reservation in the hotel, the restaurant and tour operator Rooms Division Management (0-6) This course introduces students to both the Housekeeping and Laundry departments within a hotel. Upon completion the students will have a better understanding of the specific functions of each department as well as their importance to overall guest satisfaction Food Production (-0) Cookies methods,prepare ( Fishes Stuffed, Sea food,),are clarified in this course.

10 Course Description Communication Skills in English Language (2-2) This course is designed to develop students ability to communicate in organizations and to improve interpersonal relationship Computer applications in (0-6) This course introduces the operation of computerized hotel operations especially front office, house keeping, cashier, maintenance and communication with other departments in Hotel Purchasing and Inventory Management in (-0) Understanding of the purchasing management, and stocking in hospitality management, purchasing methods, product prices, forces that affect product price, ordering and inventory control, receiving and paying for products, food purchasing, receiving and inventory control, finally, computers and purchasing cost control Strategic Management in (-0) Concept of Strategic Management and Importance. Strategic Planning, Environment Analysis, S.W.O.T Analysis, Strategic Alternatives, and Strategic Implementation Graduation Project (-0) To develop students ability to Study and Analyze Problems work in the Departments, and prepare a study methodology to solve the problems Field Training It is designed to develop students ability to communicate and Practice work in the Departments Security and Safety in (-0) The concept of security and safety in hotels, job descriptions for the staff of the Security Section in the hotels, the duties and functions of the staff of Security and Safety Section at the hotels, the importance of the security department in hotels, responsibilities of the Security and Safety Section at the hotels, the procedures in the Department of Security and Safety in, a program of security and safety in hotels, plans are in place to manage crises, and case studies related to security and safety in hotels Special Topics in Tourism (-0) Selected special topics to the tourism industry by Professor, articles in collaboration with faculty in the department. Also it includes topics (modernity, its relationship with the tourism industry, its direct and indirect tourism industry, in the case of being a problem should be developed and determine the best solutions to them, the opportunity for the student to submit a paper related to one of the topics and tourism issues) Travel Agencies Management (-0) This course aims to identify the duties and functions of the offices of the travel and tourism, permits the opening of offices of travel and tourism, specifications workers in the offices of the travel and tourism management, work offices, travel and tourism, preparation and organization of tourist programs, relationship with travel agencies and tourism institutions, tourism and hotel management, travel and internal and external tours.

11 Course Description Geography and major tourist attractions in Jordan (-0) History in the geography of tourism, geography of Jordan, the geographical aspects of the surface and their relationship to tourism, protected areas, the geographical effects of tourism and leisure Feasibility study and Evaluation of Tourism Projects and Hotel (-0) The concept of economic feasibility study, the importance of studying the economic viability of tourism enterprises and hotels, sources of funding for tourism projects and hotel properties tourism projects and hotel, methods of preparation of feasibility study, cost-benefit analysis, cash flows, the study of experiences of tourism and hospitality in the evaluation of projects and funding Contemporary Issues, Tourism (-0) Recognize the concept of tourism crisis, crisis management tourism, and e-commerce in tourism services, Concept and management of tourist destinations Principles of Marketing (-0) Explain the concept of marketing, development, and its components, functions and its impact on consumer behavior, marketing environment (Internal & External), market segmentation, marketing mix, E- marketing Methods of Scientific Research (-0) Definition ofscientific research methods the student toadopt the correct steps methodology in the preparation andwritingof scientific researchin terms of: identifyingthe research problemclearlysearch,select thevariablessearch,the importance ofresearch,research objectivesto useprevious studies, theresearch hypothesessources of information and gatheringthedataand methods of documentation,identification and selection ofthe research communityandsampleto write the questionnaireanalyzing the results ofthe questionnaire hypotheses,presenting and discussing the results,writing recommendations references.