Faculté de Gestion

Bachelor in Business Administration – Hotel Management

99 crédits
For students entering the program at the Sophomore level
(holders of a recognized Baccalaureate or Freshman diploma - equivalent to 30 credits)


General Education
BUS223Business Law
3 credits
This course provides a fundamental knowledge of business, particularly at the developed levels of business activity and human capital management. It aims to understand and assimilate the various legal institutions related to the company, and familiarize students with the concepts of social law, including labor law and social security law. It also teaches them how to understand legal texts related to the establishment, and about the operation and extinction of different types of businesses.
Civic Engagement
2 credits
ENG240French Communication
3 credits    |    Pré-requis: ENG120
This course is designed to upgrade student proficiency in the French language. It offers guidance in critical reading and instructions in writing to develop clear, well­organized prose. It emphasizes the writing process with an introduction to rhetorical strategies, such as compare and contrast, cause and effect, and argument, through the integration of the four language skills (listening, speaking, reading and writing).
MAT216General Mathematics
3 credits
This course provides students with the solid base they need to be successful in their specialty courses. Topics covered include: function of a real variable, elementary functions, Taylor's expansion, simple integral and methods of integration, differential equations, multivariable functions, continuity, partial derivative, chain rule, differential, introduction to double integrals, methods of integration, Matrix calculus, determinants, and linear systems.
History of Lebanon
3 credits
CSC204Information Technology and Networking
3 credits
This course introduces the basics of the integration of information technology and networking in professional life. Subjects treated include: application software; systems software; system unit; Excel spreadsheets; HTML language; physical architecture of a network; internet; internet services; internet protocols (TCP/IP, HTTP, FTP, SMTP et POP );  the IPV4 addressing classes; and applications.
3 credits
This course gives an insight into macroeconomics, portraying the economy as a whole. It is by developing an understanding of fundamental economic terminology, and concepts and principles that we are able to interpret economic changes and their impact on a country’s situation.
STA220Probability and Applied Statistics
3 credits    |    Pré-requis: MAT213 Or MAT215 Or MAT216 Or MAT218 Or NUT210 Or NTR210
This course prepares students for the practical use of probability and statistics. Topics covered include: elements of descriptive statistics, population, statistical unit, frequency distribution characteristics of central tendency and dispersion. The course explores concepts of probability and combinatorics, conditional probability and Bayes' formula, applications, discrete and continuous random variables, expectation and moments, the weak law of large numbers, empirical frequencies and probabilities customary laws (Binomial, Multinomial, Poisson, Normal) and asymptotic behavior, the law of large numbers, sampling and estimation, an introduction to the use of hypothesis tests, and the Chi­2 contingency table.
Religious Sciences
3 credits
Science and Health
3 credits
1 credits
Common Core
LCB220Food and Beverage Service Operations
3 credits    |    Pré-requis: LCB200
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 drug­free 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.
LCB213Hospitality Business Communication
3 credits    |    Pré-requis: 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.
MGT330Human Resources Management
3 credits    |    Pré-requis: MGT220
This course provides students with the basic principles and theories of human resource management. It expands on the five functions of human resources management: staffing, training and development, safety and health, compensation and benefits, and employee labor relations. This course is the foundation for students majoring in human resource and the course material is translated into practice through relevant discussions of the topic at hand and an analysis of cases, thus requiring a logical integration of learning to the business context. Lectures are used to introduce the key concepts and theories, and articles and cases provide an opportunity to clarify and reinforce students’ understanding of the subject.
LCB255Hygiene and Security
3 credits    |    Pré-requis: 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.
LCB200Introduction to Hospitality Management
3 credits
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
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    |    Pré-requis: 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.
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.
MGT220Principles of Management
3 credits    |    Pré-requis: ENG120
An introductory course explaining the definition of management as a set of activities, including: planning and decision-making, organizing, leading, and controlling, directed at an organization’s resources, including the human, financial, physical, and informational, with the aim of achieving organizational goals in an efficient and effective manner.
LCB310Catering and Events Management
3 credits    |    Pré-requis: 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    |    Pré-requis: 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    |    Pré-requis: 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    |    Pré-requis: 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.
LCB221Hospitality and Tourism Marketing
3 credits    |    Pré-requis: 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.
LCB246Hospitality Purchasing Management
3 credits    |    Pré-requis: 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.
LCB441Rooms Division Management
3 credits    |    Pré-requis: 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    |    Pré-requis: 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.
LCB240Bar and Beverage Service Operations
3 credits
The main purpose of this course is to acquaint students with basic knowledge about beer, cider, mead and sake. It explains the distillation process and the five basic spirits: whisky, gin, vodka, rum and tequila as well as the national drink: arak. Students will learn how to successfully manage a bar and how to avoid squandering.
LCB415Hospitality Protocol and Etiquette
3 credits
This course will provide an overview of general protocol and etiquette in the hospitality industry. Students will learn about soft skills and social intelligence, correct behavior, and proper communication techniques as they apply in the real world. The course will also cover topics such as international etiquette, presentations and public speaking, as well as conflict resolution with a focus on the hospitality industry. It is an interactive course in which role plays and class participation are important aspects.
MGT320Organizational Behavior
3 credits    |    Pré-requis: MGT220
Organizational behavior is the study of actions and attitudes that people exhibit within the organization and their impact on the organization. The effective design and management of organizations require the thoughtful application of knowledge concerning the behavior of people at work.
LCB410Quality Management in Hospitality
3 credits    |    Pré-requis: MGT220
This course aims at preparing the students to be able to handle the challenge of quality management in the hospitality industry, by enabling them to measure and improve quality as being both, a primary component of, and an important competitive advantage in the hospitality field. More specifically, this course will give the students quality management methods and principles as applied in the market and will teach them how to use practical skills to make their organization more productive and quality oriented.
MGT415Small Business Management
3 credits    |    Pré-requis: MGT220
This course focuses on recognizing a business opportunity, starting or acquiring a business based on the recognized opportunity, and operating that business. Entrepreneurship is necessary not only for students who will become entrepreneurs, but also for individuals working in the increasingly competitive corporate world.
LCB260BInternship II: Rooms Division
6 credits    |    Pré-requis: 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.


The mission of the Hotel Management Department is to train students into qualified distinguished candidates in the hospitality field by providing them with a contemporary educational experience with high standards and a unique culture that will strengthen their academic knowledge and practical background.

Program Educational Objectives

1. Graduates will utilize practical and theoretical proficiencies into advanced and remarkable positions in the hospitality field.
2. Graduates will promote a unique attitude towards excellent food and service quality by being the standard setters of the industry.
3. Graduates will work professionally with ethical and high standard performance skills.

Program Outcomes

a. Students will acquire an ability to apply analytical and decision­making techniques and to assess the performances and outcomes of hospitality businesses.
b. An ability to apply varied and adequate practical and technical hospitality field skills.
c. An ability to communicate effectively in domestic and international business situations.
d. An ability to perform effective analysis and manage efficiently real life situations in the hospitality field.
e. An ability to function effectively as part of a team to reach a common goal.
f. An ability to analyze the local and global impact of the hospitality and tourism industry on individuals, organizations and society.
g. An ability to use precise terminology related to the hospitality industry and understand how the hospitality industry differs from other industries.
h. An ability to apply effective cost control measures and take appropriate purchasing decisions related to hospitality establishments.
i. An ability to understand professional, ethical, legal and social issues and responsibilities related to the national and international business environment.
j. An ability to recognize the need for continuing professional development and engage in such activities.
Université Saint-Esprit de Kaslik
Tél.: (+961) 9 600 000
Fax : (+961) 9 600 100
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