LCB310Catering and Events Management
3 credits | Pre-requisite: LCB305
This course takes the student step by step through the complicated process of creating and opening a restaurant starting from generating or modifying a restaurant concept, to developing a menu, a staff of personnel and a market plan. In addition, this course is designed to address the complex operation of catering. The focus is on two major areas: the off premises and on premises catering for business functions and the management of large scale and special events. Along the way, the course gives a comprehensive picture of what the restaurant business will be about, and the same for events management.
LCB400Facilities and Property Development Management
3 credits | Pre-requisite: LCB310 And LCB255
This course introduces students to facilities management from concept and feasibility planning to space and architectural design then construction and procurement management. Topics covered include setting appropriate facilities requirements, layout and detailed design, the implementation of properties decisions within a balanced design operations, and the financial framework. Special emphasis is given to preventative maintenance programs, energy management, basic building systems design and operation, and security and control efforts.
LCB250Food and Beverage Cost Control
3 credits | Pre-requisite: ACT230
This course provides a fresh and realistic approach to the control and management of resources in the challenging hospitality industry. This creates an immediate awareness within the student that success in the hospitality industry is challenging and that resources must be controlled and used for their intended purposes if an operation is to be successful. This course mirrors the financial aspect of the food and beverage operations, the methods to be used for an efficient control process and the strategies to be adopted when pricing any product.
LCB305Food and Beverage Management
3 credits | Pre-requisite: LCB220 And LCB200
This course offers the essential managerial tools to plan, organize, lead and control an effective and efficient food and beverage operation. Reflecting the financial aspect of the food and beverage operation, this course covers not only the financial management of the food and beverage exercise but also tackles the operational side inclusive of the service, the production and the stock flow cycle. A fresh and realistic approach to facilities management and to the allocation of resources in the challenging hospitality industry is shown to ensure the success of the exercise.
LCB220Food and Beverage Service Operations
3 credits | Pre-requisite: ENG240
This course covers the basic functions of food and beverage services, and introduces students to a servers job, types of establishments, and different types of service. Some current issues, such as embracing diversity, preventing harassment, and maintaining a drug¬free work environment are also discussed. The course covers both theoretical and practical aspects of food and beverage services, and apart from attending lectures in the classroom, students will be practicing and participating in real¬ life service.
ACT230Hospitality Accounting
3 credits
This course provides a solid introduction to accounting for those students who are required to study hospitality accounting. It is also of benefit to those managers in business, government, or industry whose work involves them in dealing with accounting information.
LCB221Hospitality and Tourism Marketing
3 credits | Pre-requisite: ENG240
This course describes service marketing as applied in the hospitality and tourism industry, including but not limited to unique attributes of service marketing, consumer orientation, understanding consumers and consumer behavior, market segmentation principles, target marketing, promotion planning and pricing theory and practices.
LCB213Hospitality Business Communication
3 credits | Pre-requisite: ENG240
In this course students will apply business communication principles through the creation of effective business documents and oral presentations. This business communication course will also include the study and application of team communication and the use of technology to facilitate the communication process.
LCB246Hospitality Purchasing Management
3 credits | Pre-requisite: LCB200 And ACT230 And MGT220
This course presents a comprehensive introduction to the basic principles of purchasing food, beverages and FFE. Topics include writing product specifications and ordering, supplier selection, store management and negotiations. Emphasis is placed on how to make effective managerial purchasing decisions. The course clarifies the relationship between food specifications, and purchasing methods, while enhancing the organizational skills of students in the administration of a successful purchasing department.
LCB255Hygiene and Security
3 credits | Pre-requisite: ENG240
This course aims at shedding light on the areas of food safety, and employee health and safety in the hospitality industry. Students will be prepared to face the challenge of food safety management as this is considered essential in this type of business. More specifically, this course will give the students hygiene and sanitation methods and principles as should be applied in the market and will introduce them to the practical implementation of the current food safety management systems such as HACCP and ISO 22000:2005. Moreover, they will learn the principles related to the health and safety of employees in the workplace so as to make their organization more productive and efficient.
LCB260AInternship I: Food and Beverage
3 credits
This course allows students to apply knowledge and skills acquired at the University in a real life setting. The main goal is to obtain handson experience necessary to qualify for a good entry-level position in hotel, restaurant, or food service management. Moreover, students will learn how to create and write a professional report with an emphasis on their experience in the hospitality industry. The course is practical and theoretical in the sense that students will participate in theoretical classes at the University and at the same time partake in a training program at a recognized hospitality establishment.
LCB260BInternship II: Room Division
3 credits | Pre-requisite: LCB260A
This course allows students to apply knowledge and skills acquired at the University in a real life setting. The main goal is to obtain handson experience necessary to qualify for a good entry-level position in hotel, restaurant, or food service management. Moreover, students will learn how to create and write a professional report with an emphasis on their experience in the hospitality industry. The course is practical and theoretical in the sense that students will participate in theoretical classes at the University and at the same time partake in a training program at a recognized hospitality establishment.
LCB200Introduction to Hospitality Management
3 credits | Pre-requisite: ENG240
This course offers a comprehensive tour of the fascinating areas of the hospitality industry. Some of the topics that will be covered in this course include the concept of service, the lodging industry, the restaurant business, institutional foodservices, tourism, gaming entertainment, leisure and recreation. Students will be introduced to the basic managerial functions and how they relate to the hospitality industry. The course also familiarizes students with career opportunities and introduces them to large hospitality organizations and companies.
LCB230Le Cordon Bleu Kitchen A
3 credits | Pre-requisite: LCB255
This practical course aims to introduce the students to the world of culinary food. Therefore, students will learn the basic international food and pastry recipes that enhance that culinary knowhow and integrate them to the world of gastronomy.
LCB235Le Cordon Bleu Kitchen B
3 credits | Pre-requisite: LCB230
This advanced practical course aims to significantly integrate the students into the culinary domain. In this context, diverse international recipes will be carefully demonstrated with professionalism and art.
LCB226Oenology
3 credits
The main purpose of this course is to acquaint students with basic knowledge of wine and other spirits. Specifically, they will acquire knowledge about wine making throughout the world, the grape varieties, wine ageing and matching wine with food.
LCB441Rooms Division Management
3 credits | Pre-requisite: LCB220
This course acquaints the students with the operations and procedures of the rooms division department of a hotel. Some of the topics covered in this course include hotel organization and interdepartmental communications, property management systems, reservations, revenue management, security issues, executive housekeeping, and environmental management and sustainability. The purpose of the course is to enable students to develop knowledge and skills necessary to control, supervise and manage the front office, housekeeping and security departments within the rooms division of international hotels or resorts.
LCB325Strategic Management for Hospitality Industry
3 credits | Pre-requisite: LCB221 Or MKT220 And LCB305 And MGT220
This course introduces students to the strategic management process with a focus on the hospitality industry. Students will learn about the external environment and stakeholders, and how these impact on an organization. Moreover, students will become familiar with how to perform an internal analysis of a company, and how to formulate and implement strategies at different levels within the organization. The course will focus on global strategic management issues, and introduce students to topics such as market entry tactics, international market selection, and stakeholder management in foreign environments.