BACHELOR OF SCIENCE DEGREE IN HOSPITALITY AND TOURISM MANAGEMENT PROGRAMME

BACHELOR OF SCIENCE DEGREE IN HOSPITALITY AND TOURISM MANAGEMENT PROGRAMME Major in Hospitality Management Minor in Meetings and Special Events Management Entry level: HAVO Diploma, or VWO Diploma, or High School Diploma, or equivalent education Duration : 4 years The main programme offered by SCHT is the Bachelor of Science Degree in Hospitality and Tourism Management, which is a full-time 4-year programme. The Hospitality Management Diploma programme, the Specialization in Food & Beverage Management, and the Specialization in Rooms Division Management have been incorporated in this Bachelor s programme. In the first two years of this programme students will learn to master the operational skills that make hospitality and tourism properties thrive. In the third and fourth year the academic knowledge and managerial skills obtained in the previous years will be enhanced, and the students will be given the tools to set up their own hospitality or tourism business. This part of the programme focuses on managing Meetings and Special Events, which are important sources of revenue for hospitality and tourism organizations. On successful completion of the asterisked (*) courses listed in the Bachelor s Curriculum students will be awarded the Hospitality Operations Certificate by the EI-AH&LA. Students who gain a total of 65 credits for the courses stated in the Curriculum will be awarded the prestigious Hospitality Management Diploma by the EI- AH&LA, a qualification which is internationally recognized. Students who gain 70 credits or higher, including the 65 credits gained for the Hospitality Management Diploma, will be awarded the Associate of Science Degree in Hospitality Management by SCHT. Students who gain 135 credits or higher will be awarded the Bachelor of Science Degree in Hospitality and Tourism Management by SCHT. On successful completion of the required courses students will be awarded the following certificates by the EI-AH&LA: - Certificate of Specialization in Food & Beverage - Certificate of Specialization in Rooms Division

BACHELOR OF SCIENCE DEGREE IN HOSPITALITY AND TOURISM MANAGEMENT PROGRAMME No. of Courses Course Design and Structure Curriculum Year 1 & Year 2 Lecture/ Tutorial Hours Credit Hours Specialized / Career Oriented Courses 1 * Tourism and the Hospitality Industry/Hospitality Today 45 3 2 * Managing Service of Food and Beverage Operations 45 3 3 * Management of Food and Beverage Operations 45 3 4 * Managing Front Office Operations 45 3 5 * Managing Housekeeping Operations 45 3 6 * Supervision in the Hospitality Industry 45 3 7 * Hospitality Sales and Marketing 45 3 8 * Basic Hotel and Restaurant Accounting 45 3 9 Leadership and Management in the Hospitality Industry 45 3 10 Hospitality Facilities Management and Design 45 3 11 Managing Hospitality Human Resources 45 3 12 Security and Loss Prevention 45 3 13 Quality Customer Service 90 6 14 English for the Hotel and Catering Industry 45 3 15 English for Tourism 90 6 16 English Commercial Correspondence 45 3 17 Elective 45 3 18 Internship I 1 19 Internship II 5 General Education 20 Personal Development 30 2 ELECTIVES Compulsory: Choose one language Total Number of Credits 65 Lecture/ Tutorial Hours Credit Hours French for the Hospitality and Tourism Industry Basics 45 3 Spanish for the Hospitality and Tourism Industry Basics 45 3 Dutch Commercial Correspondence Advanced level 45 3 Culinary Carving and Plate Decorating Basics 15 1

Course Design and Structure Continued) No. of Courses Curriculum Year 3 & Year 4 Lecture/ Tutorial Hours Credit Hours Specialized/Career Oriented Courses 21 Managing Bar & Beverage Operations 45 3 22 Marketing of Hospitality Services 45 3 23 Planning and Control for Food and Beverage Operations 45 3 24 Convention Management and Service 45 3 25 Understanding Hospitality Law 45 3 26 Hospitality Industry Financial Accounting 45 4 27 Food Safety: Managing with the HACCP System 45 3 28 Sustainable Tourism Development 45 3 29 Cultural Heritage Tourism Management 45 3 30 Festival and Special Event Management 60 4 31 Event Risk and Safety Management 30 2 32 Entrepreneurial Management 45 3 33 Negotiation Techniques 45 3 34 Business Etiquettes 45 3 35 Advanced Business Communication 45 3 36 Writing at Work Advanced English 90 6 37 Major Project I: Tourism Forum & Cultural Display 3 38 Major Project II: Ethnic Food and Cultural Festival 3 39 Internship III 6 General Education 40 Research Methodologies 45 3 41 Personality Psychology 45 3 42 Community Service 1 Sub Total Year 1 & Year 2 65 Sub Total Year 3 & Year 4 70 GRAND TOTAL 135

ELECTIVES AND SUPPLEMENTARY COURSES General Information In addition to the compulsory courses the College offers Electives and Supplementary Courses. A minimal number of fifteen (15) students is required to start an elective or a supplementary course. On successful completion of these courses students are awarded 1 to 3 credits per course. Electives Due to the size of the school only a small number of electives are offered. Students may choose one Elective. French for Hospitality and Tourism Basics Spanish for Hospitality and Tourism Basics Dutch Commercial Correspondence Advanced Supplementary Courses The fees for supplementary courses are not included in the tuition fee for the bachelor s degree programme. Culinary Carving and Plate Decorating Basics Certified Hospitality Departmental Specializations HOSPITALITY DEPARTMENTAL SPECIALIZATION PROGRAMME The College offers four Hospitality Departmental Specialization Programmes. These programmes will give the students specific technical supervisory and managerial job skills employers demand for entry-level management positions. On successful completion of each programme students receive certification from the Educational Institute of the American Hotel & Lodging Association. CURRICULA: Rooms Division Management Specialization o Managing Front Office Operations o Managing Housekeeping Operations o Understanding Hospitality Law o Security and Loss Prevention o Supervision in the Hospitality Industry Food & Beverage Management Specialization o Management of Food & Beverage Operations o Managing Service of Food & Beverage Operations o Planning and Control for Food & Beverage Operations

o Bar & Beverage Management / Purchasing for Food Service Operations o Supervision in the Hospitality Industry Sales & Marketing Management Specialization o Tourism and the Hospitality Industry o Hospitality Sales & Marketing o Convention Management and Service o Fundamentals of Destination Management and Marketing o Supervision in the Hospitality Industry Club Management Specialization o Contemporary Club Management o Managing Hospitality Human Resources o Planning and Control for Food and Beverage Operations o Managing Housekeeping Operations o Supervision in the Hospitality Industry LODGING MANAGEMENT PROGRAMME Entry level: MULO Diploma, Middle school, or equivalent education Duration : 2 years Applicants who do not meet the entry requirements for the bachelor s degree programme are given the opportunity to enroll into a pre-college programme, the Lodging Management Programme. This Lodging Management Programme is a full-time advanced high school curriculum which will introduce students into the lodging industry and teach them the management principles that will enable them to achieve success in a hospitality leadership role. On successful completion of this programme students will be awarded internationally recognized certification from the Educational Institute of the American Hotel and Lodging Association (EI-AH&LA). After completion of this programme the students may enroll in the bachelor s degree programme.

PROGRAMME ELEMENTS Table 3 Programme Elements BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT Timetabled Work in Hours per Semester Maximum marks available from YEAR 1 Lecture/Tutorial Hours Teaching Weeks Credits Exams/Tests/Projects Examination Percentages Tests, Projects and Class Attendance/ Participation Percentages SEMESTER 1 English for Hospitality and Tourism 45 15 3 6 Quality Customer Service I 45 15 3 2 50 50 Personal Development 30 10 2 1 100 Tourism and the Hospitality Industry/ 45 15 3 15 50 50 Hospitality Today Managing Service in Food and Beverage 45 15 3 13 50 50 Operations Managing Front Office Operations 45 15 3 13 50 50 SUB TOTAL 17 SEMESTER 2 Business English 45 15 3 6 50 50 Quality Customer Service II 45 15 3 2 50 50 Managing Housekeeping Operations 45 15 3 14 50 50 Management of Food & Beverage 45 15 3 14 50 50 Operations Supervision in the Hospitality Industry 45 15 3 14 50 50 SUB TOTAL 15

Table 4 Programme Elements BACHELOR OF SCIENCE IN Time-tabled Work in Hours per Semester Maximum marks available from HOSPITALITY AND TOURISM MANAGEMENT Exams Tests, Projects and YEAR 2 Contact Hours Teaching Weeks Credits Exams/Tests/ Project work Percentages Class Attendance/ Participation Percentages SEMESTER 1 Grammar 45 15 3 4 50 50 Leadership and Management in the 45 15 3 14 50 50 Hospitality Industry Security and Loss Prevention 45 15 3 13 50 50 Hospitality Sales and Marketing 45 15 3 15 50 50 Internship II 2 1 1 SUB TOTAL 13 SEMESTER 2 Essay Writing I 45 15 3 4 50 50 Spanish for Hospitality and Tourism 45 15 3 3 50 50 Facilities and Designs for the Hospitality 45 15 3 13 50 50 Industry Basic Hotel and Restaurant Accounting 45 15 3 13 50 50 Managing Hospitality Human Resources 45 15 3 13 50 50 15 SUB TOTAL

Table 5 Programme Elements BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT Time-tabled Work in Hours per Semester Maximum marks available from SEMESTER 1 YEAR 3 Contact Hours Teaching Weeks Credits Exams/Tests/ Project work Exams Percentages Tests, Projects and Class Attendance/ Participation Percentages Advanced English for Commerce I 45 15 3 6 50 50 Cultural Heritage Tourism Management 45 15 3 2 100 Research Methodologies 45 15 3 3 50 50 Business Etiquettes 45 15 3 2 50 50 Personality Psychology I 22.5 15 Planning and Control for Food & Beverage Operations 45 15 3 13 50 50 SUB TOTAL 15 SEMESTER 2 Advanced English for Commerce II 45 15 3 6 50 50 Personality Psychology II 22.5 15 3 4 100 Sustainable Tourism Planning and Development Food Safety: Managing with the HACCP System 45 15 3 13 50 50 45 15 3 3 50 50 Festival and Event Management 45 15 3 2 Major Project 3 SUB TOTAL 18

Table 6 Programme Elemen BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT Time-tabled Work in Hours per Semester Maximum marks available from Exams YEAR 4 Percentages Tests, Projects and Contact Hours Teaching Weeks Credits Exams/Tests/ Project work Class Attendance/ Participation Percentages Negotiation Techniques 45 15 3 2 50 50 Communication Between Cultures 45 15 3 2 50 50 Entrepreneurial Development 45 15 3 1 100 Hospitality Industry Financial Accounting 45 15 4 15 50 50 Community Service 2 2 1 1 100 SUB TOTAL 14 SEMESTER 2 Convention Management and Service 45 15 3 14 50 50 Event Risk Management and Safety 45 15 3 2 100 Understanding Hospitality Law 45 15 3 14 50 50 Final Project 5 1 50 50 Internship 2 2 6 SUB TOTAL 20 GRAND TOTAL

Table 7 Programme Elements MINOR IN MEETINGS AND SPECIAL EVENTS MANAGEMENT Modules Credit Negotiation Techniques 3 Cultural Heritage Tourism Management 3 Convention Management and Service 3 Festivals and Special Events Management 3 Event Risk Management and Safety 3 Major Project: Tourism Forum & Cultural Display 3 Final Project: Ethnic Food and Cultural Festival 3 TOTAL 21

COURSE BOOKS The greater part of the course books required for the delivery of the programmes are supplied by the Educational Institute of the American Hotel and Lodging Association, and the Customer Service Academy of Jamaica. COURSE DESCRIPTIONS YEAR ONE AND YEAR TWO A. Specialized/Career-oriented Courses TOUR TOURISM AND THE HOSPITALITY INDUSTRY This course takes a cross-disciplinary approach to examine the many facets of tourism. The social science perspective provides students with the kind of practical knowledge that can effectively be applied to the hospitality industry. The course also provides advanced information that can serve as a bridge to further analysis or study. HOSP HOSPITALITY TODAY This course presents a management perspective on the organization of hotels, restaurants, and clubs, as well as an overview of today s hot issues, and it gives a comprehensive introduction to the spectrum of opportunities in the industry. It provides students with the most up-to-date information on the dynamic hospitality industry. F&BS MANAGING SERVICE IN FOOD & BEVERAGE OPERATIONS This course shows students how food service professionals create and deliver guest-driven service; enhance value, build guest loyalty, promote repeat business and continuously improve the process of providing excellent food service to guests. Students will learn how every aspect of a food service operation contributes to the guest experience, and will explore unique features of a variety of food and beverage operations. FO MANAGING FRONT OFFICE OPERATIONS This course reflects the increased role of technology in front office operations. It provides information on e-commerce and on basic Internet concepts. It also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations. The case studies, exhibits, and updated content provide students with practical information about front office procedures.

HK HOUSEKEEPING MANAGEMENT This course is designed to give students an applied knowledge of the functioning of the rooms division department, with emphasis on the roles and functions of the Housekeeping Department. Housekeeping Management offers future industry professionals the tools they need to be competitive in this new era, the skills to manage resources, administer assets, and manage all of the technical operations of a busy housekeeping department. Using case studies culled from the author's extensive experience in the hospitality industry, it demonstrates clearly how theoretical concepts apply to real-life situations. This course covers management concepts and responsibilities from planning and organizing to budgeting, supervising, motivating staff and performing the work itself. F&BM FOOD & BEVERAGE MANAGEMENT This course gives students the foundation they need to make smart decisions in food and beverage operations. New exhibits and updated information keep students abreast of the latest operational trends. Case studies developed by industry professionals give students practice in solving problems like those they will experience on the job. SUP SUPERVISION IN THE HOSPITALITY INDUSTRY This course helps future hospitality supervisors hit the ground running with the skills they will learn in this course. They will be prepared to juggle with the expectations of management, guests, employees, and governmental agencies. New case studies help students practice in solving problems they will face on the job. This course also provides resources to help students create a professional development plan for their hospitality career. S&M HOSPITALITY SALES AND MARKETING This module is an introduction in hospitality sales and marketing and will emphasize the importance of sales and marketing in a highly competitive field. The lectures are based on a number of theories and concepts including actual industry examples for students to learn how marketing concepts are put into practice. Students will be able to recognize structures and methods used by sales and marketing divisions to maximize efficiency. The necessity of a structured marketing plan and how to develop one will also be a topic. Furthermore, important sales techniques will be thoroughly discussed as these are both the fundament of hospitality sales and important supplements all contributing to increase sales efforts. The industry s major market segments are large, complex and diverse but also valuable yield management revenue for lodging properties. The challenge to target these markets and actually reach and gain a share of this lucrative business by constantly being alert and

responding to the preferences and needs of these customers makes one understand that the hospitality industry has become increasingly competitive. ACCB BASIC HOTEL AND RESTAURANT ACCOUNTING Accounting operations in today s hotels and restaurants require spezialized skills and an understanding of the interrelationship of business principles and accounting. This course will ensure students will have the most up-to-date information on such topics as merchant accounts, forcasting and budgeting, and setting up an Internet store to meet today s methods of doing business. Other features include actual financial statements from six well-known companies representing diverse hospitality domains, new business case studies, and Internet resources for further study. LEAD LEADERSHIP MANAGEMENT IN THE HOSPITALITY INDUSTRY Students learn how to improve leadership abilities and develop understanding of high-performance teams and employee empowerment. This course provides an understanding of cultural change and information that prepares students to put quality management tools into action to enhance service and boost business. FAC HOSPITALITY FACILITIES MANGAGEMENT AND DESIGN This course provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. It shows students how to keep every area of the hotel running smoothly and takes a systems approach to hospitality facilities issues and functional space within a property. It also gives the latest information on Facilities Management and Design issues. HRM MANAGING HOSPITALITY HUMAN RESOURCES This course provides important information for those who manage the human resources who provide services within a hospitality operation. Readers will learn how to fulfill the requirements of employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity SEC SECURITY AND LOSS PREVENTION MANAGEMENT This course covers physical security, asset protection, guest protection, security equipment, emergency management, OHHS requirements and more. It prepares students to handle vital risk management issues in the hospitality workplace. It

also includes safety and security case studies developed with industry professionals, and information on working with an in-house safety committee, crisis, communications, and the importance of safety equipment to loss-prevention management. CUS QUALITY CUSTOMER CARE This course is designed for college students, managers, managers and line-level employees in any organization who interact with customers either face to face or over the phone. It provides strategies and techniques designed to assist service providers in maintaining and exceeding customer expectations. Students will learn how to deliver quality customer service consistently. ENG ENGLISH (Foreign Language) The students are taken from a low intermediate level to an advanced level. English for Hotel & Catering Industry Low intermediate to Intermediate Level This is a topic-based course for people training for and employed in the hospitality industry. It develops their communicative skills and socio-cultural competence by using the language in a variety of practical, real-life situations. The course focuses on improving the students speech habits and developing strategies for effective oral communication in a business environment. This is achieved by simulation within the classroom setting, interactive and role-playing activities based on hospitality and tourism situations. Commercial Correspondence Low Intermediate to Intermediate Level This course helps develop communication and reading skills in basic business communication. Students will be able to: - Read, interpret and respond to simple business texts and data. - Adapt forms of office correspondence and other data to produce completed formats, such as lists, and notices. - Write simple business letters and memos based on given information. English for Hospitality and Tourism Intermediate to Upper Intermediate Level This is a topic-based course for people training for and employed in the hospitality and tourism industry. The language syllabus focuses on key grammar, functional language and vocabulary development. It develops all four communicative skills and socio-cultural competence by using the language in a variety of practical, real-life situations, and increases the students capacity to communicate correctly in order to facilitate work with academic materials. It is specifically engaged in job-related written

communication in the hospitality and tourism industry. Project work is an important aspect of the course, helping students to access the wider world of tourism beyond the classroom. The projects are adapted and extended in ways best suited to the cultures and situation in Suriname, and the students interests. with emphasis on listening and oral skills. This is achieved by simulation within the classroom setting, interactive and role-playing activities based on hospitality and tourism situations, and class presentations. The course focuses on: b. Developing the students reading and writing skills, Business English Intermediate to Upper Intermediate Level The communicative skills acquired by the students will be further developed. This course teaches the basics of writing documents essential to business transactions, and develops gathering skills for writing and critical thinking. Drawing on the extensive media assets of the Financial Times and other authentic sources, the course offers a highly authoritative and flexible range of materials for business English learners. The effective and professional production and presentation of material is integrated in the course work. B. General Courses Essay Writing Upper Intermediate to Advanced Level Building on the writing skills acquired in the previous year students learn how to use write effective essays. This course illustrates how the companion skills of reading and writing are parts of a larger, interrelated process that moves back and forth through the tasks of pre-reading and reading, prewriting and writing, and revising and editing. It encourages students to discover how the "mosaics" of their own reading and writing processes work together to form a coherent whole. One extremely important part of this process is being able to analyze ideas and think critically about issues in many different subject areas. By demonstrating the interrelationship among thinking, reading, and writing on progressively more difficulty levels, this course helps prepare students for success in college throughout the curriculum. PERS PERSONAL DEVELOPMENT This course is designed to involve participants in the process of seeing themselves more clearly, having more available alternatives in their interaction with others together with a clear perception of their own uniqueness. The course will be organized with a group discussion format emphasizing self-exploration. They learn to balance their personal and professional life, and how to establish priorities and make their daily life reflect those priorities.

C. Electives: DUT DUTCH COMMERCIAL CORRESPONDENCE Advanced Level This course teaches students how invaluable clear and persuasive business correspondence is. Building on the students prior knowledge of Dutch they are taught how to write effective e-mails, letters for carrying through business transactions. SPAN SPANISH (Foreign Language) Spanish for Hospitality and Tourism - Basics This course is designed for non-spanish speakers training for or employed in the hospitality and tourism industry. It is centered around leisure and tourist attractions and focuses on typical situations members of staff may have to deal with. Cultural information is given in order to reduce the possibility of embarrassing misunderstandings. Students are taught the basic functions and structures of Spanish with particular emphasis on listening and oral skills. The course focuses on improving the students speech habits and developing strategies for effective oral communication. This is achieved by simulation within the classroom setting, interactive and role-playing activities based on hospitality and tourism situations FREN FRENCH (Foreign Language) French for Hospitality and Tourism - Basics This course is designed for non-french speakers training for or employed in the hospitality and tourism industry. Students are taught the basic functions and structures of Spanish with particular emphasis on listening and oral skills by simulation within the classroom setting, interactive and role-playing activities based on hospitality and tourism situations. GAR CULINARY CARVING AND PLATE DECORATING BASICS This module initiates the students in the art of plate decorating and garnishing to enrich the overall beauty of a meal. It emphasizes the fact that the appearance as well the contents of the foods we consume assume great significance. It includes knowledge of food hygiene, and the tools and ingredients required for successful vegetable carving and plate decorating.

COURSE DESCRIPTIONS YEAR THREE AND YEAR FOUR A. Specialized/Career-oriented Courses F&BB MANAGING BEVERAGE SERVICE This course demonstrates the challenges of managing beverage service in a hospitality environment, along with responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and more. F&BC PLANNING AND CONTROL FOR FOOD AND BEVERAGE OPERATIONS This course takes charge of the complexities of controlling food, beverages, labor, and sales income and costs. It teaches students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. It also includes information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations CONV CONV ENTION MANAGEMENT AND SERVICE This course provides the latest in group meeting trends and practices, including the increasing use of computer technology to organize sales offices, build customer relationships, and more effectively communicate details for meetings and events. Students receive a comprehensive look at conventions and meetings marketing and learn how to successfully sell the groups and how to service their business after sale.

LAW UNDERSTANDING HOSPITALITY LAW This course provides an awareness of the rights and responsibilities that the law grants to or imposes on a hotelkeeper, and illustrates the consequences of failure to satisfy legal obligations. It will help the graduates keep the legal considerations of hotel and restaurant operations from becoming expensive problems. It reflects the latest hospitality case law, and discusses the legal issues raised by the Internet and hospitality industry. Intriguing court cases and real-world examples bring students up-to-date on important issues MARK MARKETING OF HOSPITALITY SERVICES This course gives a real-world perspective on the world of hospitality marketing with this introductory text that includes tips, checklists, industry forms, do s and don ts, and useful ideas for increasing sales and making marketing more effective. ACCF HOSPITALITY INDUSTRY FINANCIAL ACCOUNTING Students will gain a clear understanding of managerial accounting in a hospitality setting. This course presents basic financial concepts and shows the students how they apply to the hospitality industry. It incorporates the most recent formats, information, and schedules from the Uniform Systems of Accounts for the Lodging Industry. Each chapter also includes a number of problems to give students practice using accounting information. HACCP FOOD SAFETY: MANAGING WITH THE HACCP SYSTEM In this course students will learn the Hazard Analysis Critical Control Point (HACCP) system of food safety. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that can be readily put into practice in any food and beverage operation. SUST SUSTAINABLE TOURISM DEVELOPMENT This module builds on the knowledge about tourism and the hospitality industry acquired in the previous years. It is based on the perception that tourism is not just an industry but a system consisting of different components. The links between these components are explained and the lectures are based on the lessons learnt by different countries and companies in tourism. The role of global trends in tourism development in the light of environmental sustainability is viewed from a community perspective. It also reviews the role of the major components of tourism in developing the Suriname tourism product, making a low impact on the natural environment and the diverse local cultures while helping to generate income and employment for locals. CULT CULTURAL HERITAGE AND TOURISM This course examines the importance of retaining Suriname s cultural diversity and heritage resources and how to use them to maintain tourist interest in a

particular destination. It will review what tourists see as the cultural and heritage resources and how they can be used to promote knowledge, understanding and a favourable image of Suriname. Post Emancipation History of Suriname is examined to aid in a better understanding of its heritage. It also provides a comprehensive exploration of the successful management, operations and marketing of cultural tourism attractions in a global context. FEST FESTIVAL AND SPECIAL EVENT MANAGEMENT Events are staged by all sectors of the leisure and tourism industry, including the public, private and voluntary sectors and are an important source of revenue. The range and scope include activities that have significant requirements for planning resources including financial management and marketing. This course aims to equip students with the qualitative and quantitative skills necessary to become successful event managers to ensure the smooth running of the events, minimize risks and maximize the enjoyment and satisfaction of the audience or contracting entity. RISK EVENT RISK MANAGEMENT AND SAFETY This course provides a comprehensive resource for managing event risk and limiting liability for modest and grand events. It explores and thoroughly explains the psychological, sociological, financial, operational, and political considerations of event risk management. Presenting theory and practical applications, this course covers topics such as measuring risk, alcoholism and drugs, crowd control, fire safety and emergency medical services, food and water safety, and outdoor events. It features case studies examining problems and solutions to real-world situations, and provides new techniques to forecast and manage the global challenges of the twenty-first century. ENT ENTREPRENEURIAL DEVELOPMENT This course is specially designed for students who seek an understanding of the basic fundamentals of entrepreneurship management. It provides information that will enable them to evaluate the importance of entrepreneurship and enterprise development in the creation of wealth. They will develop an awareness and appreciation for the challenges involved in starting and effectively manage a small business of their own. NEG NEGOTIATION TECHNIQUES This course describes the procedures for being a successful negotiator. It covers techniques for doing advanced research prior to the formal negotiation process; how to get the other party to invest time and energy in the process; how to convey

a sense of power; how to empathize with the other party s point of view, and how to insulate yourself from your own emotions. ETIQ BUSINESS ETIQUETTES This course provides guidance for conducting business relationships today. It develops an awareness and understanding of moral values and ethics, and guides you through sensitive situations by giving you practical advice on what to say and what to write. Teaching how to blend high-touch manners with high-tech communications it is a complete manners tool kit that covers a wide range of subjects ranging from tipping to gift and networking globally. COMC COMMUNICATION AT WORK This course focuses on practical, real-world situations. The emphasis is on communication technology and ethical communication. There is a strong coverage of workplace diversity, including international contacts, members of cocultures at home, and colleagues and customers with a disability. COMC COMMUNICATION BETWEEN CULTURES This course, which is about the unique relationship between communication and culture, is intended for those whose profession is likely to include encounters with people from cultures different from their own. It deals with both communication among international cultures and communication among co-cultures. ENG ENGLISH (Foreign Language) Writing at Work Advanced Level The communicative skills acquired in the previous years are further developed in this practical course. The course emphasizes up-to-date technologies to enhance the students writing skills and they are equipped with the best communicative tools to solve problems on the work floor. The course focuses on writing for the global marketplace, international correspondence, and visuals for international audiences, and gives practical advice on how research is done in both academic and professional settings. In collaboration with the management lecturers the students are guided through the process of writing business documents and research papers with detailed guidelines to design clear, well-organized and readable documents.

B. General Courses RES RESEARCH METHODOLOGIES This course equips students with the rudimentary tools for conducting simple research projects and other major projects in their respective disciplines. It will enable them to apply basic research techniques in the preparation and presentation of research projects. Students will be exposed to the qualitative and quantitative designs associated with scientific research and the course covers the main stages students should go through when preparing dissertations. PSY PSYCHOLOGY This course interweaves contemporary research with classic and modern theories within the context of each of the domains of personality functioning. Students are encouraged to view the whole person as the sum of influences and effects of each of the domains of personality

ASSESSMENT Method of Assessment There is continuous assessment throughout each course and there is at least one examination. Student learning as related to the course objectives will be measured through reports, tests, case studies, class presentations, individual and group projects, research papers, examinations, and other assigned course work. The Evaluation Policies and Procedures apply to all of the above. Preparation of Tests and Examinations Although the course materials mainly deal with the American situation and are based on international standards, Surinamese and regional standards play an important role in the programmes. The test and examination question papers are prepared by internal as well as external examiners, who ensure the appropriate quality of assessment. External examination and retake question papers are prepared and assessed by the Examination Board of the Educational Institute of the American Hotel and Lodging Association (EI- AH&LA), whereas internal test and examination question papers for SCHT courses are prepared and graded by the instructors. Retakes There are four (4) examination periods per academic year, during which students will have the opportunity to do retakes and make-up examinations. A student is allowed two retakes per course, after which he/she should apply to the Examination Committee (Academic Committee) for an additional retake. Should the student fail the third retake, he/she will be given the opportunity to take the course again free of charge. Invigilation of Examinations Lecturers are not allowed to proctor their own examination. All College examinations are conducted under strict conditions with special attention paid to: Spacing between candidates Invigilator/candidate ratios A standard of one (1) invigilator per group of twenty to twenty-five (20 25) students is recommended per session, and two (2) invigilators in cases of twentyfive to fifty (25-50) students. It is required that the Lecturer/Examiner be available for student queries 15 minutes before up to fifteen (15) minutes after commencement of each examination session. When there is more than one (1) invigilator a Chief Invigilator, who is a faculty member, is assigned. Chief invigilators are responsible for the:

Seating of candidates Declaring the official start and end times Dealing with question paper queries Organizing, collecting and distributing answer scripts Dealing with examination irregularities External Examinations a. The external examination and retake question papers are prepared and assessed by the Examination Board of the Educational Institute of the American Hotel and Lodging Association (EI-AH&LA). b. The grades for EI-AH&LA review tests and case studies are determined by SCHT lecturers. c. In addition to the external exams, tests, and cases, the EI-AH&LA courses are enhanced by class presentations, take-home assignments and projects which are designed and graded by SCHT lecturers. Internal Tests and Examinations a. The internal examination question papers together with the answer keys and marking schemes are prepared and assessed by the lecturers either individually or in teams and are submitted to the Academic Committee, who ensures the appropriate quality of assessment, after which they are submitted to the Programme Director, who keeps them secure. a. Each Lecturer/Examiner is required to submit, along with his/her final examination, a copy of the retake examination question paper. Marking Scheme SCHT determines the weight attributed to course work and examinations. The course work grades are computed along with the final examination marks in arriving at the final course percentage and grades. If the student s performance is evaluated by an external and an internal examiner, the student should meet the requirements of both the external examiner (EI- AH&LA) and the internal examiner (SCHT) to earn the credits allotted to each course.