The Bachelor of Science degree in Hospitality and Tourism Management (BSc HTM) employs an outcome based approach which pays attention to experiential and workplace learning opportunities in order to produce graduates who are committed to lifelong learning and have the skills and competencies to contribute immediately to the workplace at the supervisory or entry level management level.

This degree was designed to meet the needs of the Tourism market, in recognition of the strategic importance of the industry to the economic development of the country. It is also expected that a graduate of this degree demonstrates an awareness of ethical practices and professionalism in the execution of his/her job.

COURSE GOALS

The goal of the Hotel and Tourism Management course is to prepare students who have chosen hospitality/tourism as their career for entry level management positions, leadership roles and life. This goal is accomplished through a commitment to student learning and development marked by high expectation and standards of conduct and performance; excellence in scholarship and instruction; exposure to the industry and successful industry professionals; and training and experience in the student’s chosen area of the industry.

It is designed to meet the needs of the hospitality and tourism market and aims at producing a graduate who has:

•   Immediate functional competencies

•  An entrepreneurial and innovative attitude to work

•  A good overall knowledge of the business and competitive environments in   the industry

•  Language and cultural sophistication, awareness and appreciation

•  A strong sense of social obligations and environmental responsibilities of the  industry

•  Strong people skills

•  Strong self learning orientation

•  Respect for vocational work

•  A self conscious identification with the industry (problems and solution)

COURSE PURPOSE

The Hospitality and Tourism industry is the largest and fastest growing industry in the world and this growth is predicted to continue. It is a service industry that encompasses such areas as: hotels, restaurants, night clubs, convention centres, amusement parks, family entertainment, cruise ships, travel and tourism to name a few. The Bachelor of Science degree in Hospitality and Tourism will prepare students for entry-level management positions and leadership roles in the industry, by providing the kind of education needed by tomorrow’s managers.

 This four-year degree course was designed to meet the needs of the Hospitality and Tourism industry job market. It provides the industry with trained professionals who can step into numerous supervisory and management trainee positions and compete with other hospitality and tourism graduates internationally. This it does by building on foundation modules in business, social sciences and modules specific to the hospitality and tourism field.

There will be three (3) methods of entry to the course:

 ·         Normal Entry - an applicant who satisfies the University’s normal matriculation requirements and is successful at the interview. This applicant will enter the course of study at Year 1.

·            Mature Entry – An applicant over the age of 25 years, who has not satisfied the university’s matriculation requirement, may be accepted into Year 1 of the course using the prior learning assessment (PLA) route.  The student will work with the PLA Coordinator and an assigned supervisor to develop a portfolio to demonstrate knowledge equivalent to the University’s matriculation standards and /or gain PLA credit for work in the area of specialization.

·         Advanced Placements – Applicants eligible for advanced placement are those applicants to the University from other approved educational

institutions who may be granted module exemptions for undergraduate

and postgraduate courses of study. Students, who are accepted through  the advanced placement method, will advance into Year 3 of the course. 

In  some cases however, the applicants will be required to take necessary

bridging courses to satisfy requirements for the degree.

At the interview, applicants will be required to indicate their areas of specialization and/ or minors.  Students who were granted advanced placement from other institutions will enter the course at Year 3 and would have already declared their major at their previous institutions.  They would be required to do one internship period only because they would have already completed two internship periods totaling 10 weeks.

 Note that all students entering via advanced placement must complete 85%

 of their upper level modules at UTech in order to gain an UTech degree.

Before registering and beginning modules in the Hospitality and Tourism Management BSc. Degree candidates must have satisfied the following minimum requirements for entry to UTech:

·a)    Five (5) C.X.C. General Proficiency passes or equivalent at Grades I, II, or III (grade III is accepted from June, 1998) or G.C.E. ‘O’ Levels, levels A, B & C in English Language, Mathematics and three (3) other subjects. (Preference will be given to applicants with a Foreign Language)

·b)    Pass an admissions interview.

Students in the BSc, Hospitality and Tourism Management course will be required to complete two summers of internship (10 weeks each summer) in an approved Hospitality or Tourism organization.

Successful completion of the internship is a pre-requisite for the award of the degree.

Year 1

 CSP may be pursued in Semester 1 or 2

*Pursued by Hotel & Resort and Meetings & Special Events majors only

Tourism Majors will gain additional 3 credits by pursuing Foreign Language IV in year 3.

YEAR 2

YEAR 3 - Hotel & Resort Management Major

YEAR 3 - Tourism Major

YEAR 3 - Meetings & Special Events Management Major

YEAR 4 – Hotel & Resort  Major

YEAR 4 – Tourism Management Major

YEAR 4 - Meetings & Special Events Management Major

The BSc. HTM Programme has FOUR (4) minors:

• Foreign Language

• Marketing

• Meetings and Special Events

• Information Technology

Each consists of 21 credits and is pursued in years 3 & 4.

PROGRAMME COURSE DESCRIPTIONS

HTM1001 - Introduction to Hospitality and Tourism Management
(3 Credits, 30 Theory, 15 Tutorial Hours)

The focus of the class will be on the development of conversational skills using very basic foreign language structures. The course is designed to enable participants to develop fluency in handling everyday, on-the-job situations when interacting with foreign visitors. Students are allowed to choose from one of the following languages: Spanish, French, German and Japanese. These level-one courses are designed to give a sound basis in various foreign languages, bringing the student from the beginner's level to the intermediate level.

INT1001- Information Technology
(3 Credits, 15 Theory, 15 Tutorial Hours, 45 Lab Hours)

This module provides an introduction to computers, its applications and its impact in the wider society. It provides a theoretical framework for practical skills in the use of modern productivity software. It offers all bachelors students the foundation necessary for job competency in the information age.

ACC1002 - Fundamentals of Accounting 1
(0 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to expose students to basic financial accounting principles.

COM1001 - Fundamentals of Communication
(2 Credits, 30 Tutorial Hours)

This module is designed to increase the students’ capacity to read and write correctly and logically in order to facilitate work with academic materials. It includes three modules: Reading, Writing and Grammar. Although each module has its own focus, all three are interrelated.

HTM1007 Introduction to Food Preparation
(3 Credits, 15 Theory, 90 Lab Hours)

This module is an introduction to the basic cooking methods; principles, skills and techniques used in culinary arts and baking. It also incorporates the standard safety and sanitation principles and its application in the commercial kitchen.

CSP1001 - Community Service Programme

(1 Credit,  45 Lab Hours)

This one-credit module, required for all full-time first-year undergraduate students, is a major component of the University’s community service commitment.

SOC2002 - Introduction to Sociology

(3 Credits, 30 Theory, 15 Tutorial Hours)

This module introduces students to Sociology as the scientific observation and analysis of human behavior, and the use of a sociological frame of reference in order to appreciate and clarify social phenomena. The module draws heavily on the Caribbean sociological experience and perspective and therefore gives students the opportunity to understand and also be critical of their own social reality.

ACC1007 - Fundamentals of Accounting ll

(3 Credits, 30 Theory/15 Tutorial Hours)

This module provides insight into the application of accounting theory in profit and non-profit organizations. It seeks to enhance basic problem solving skills required to process financial information and develop a framework for intermediate accounting modules.

MAT1010 -Pre-Calculus Mathematics

(4 Credits, 30 Theory/30 Tutorial Hours)

The aim of this module is to provide fundamental quantitative orientation and logical reasoning skills which students of the University of Technology, Jamaica can broadly apply both to undergraduate and post-graduate experiences. Specifically, it builds on, and provides applications of mathematical topics already learned at the secondary level. 

COM1002 - Oral  Communication

(2 Credits, 30 Theory Hours)

The focus of this module is to help students improve speech habits and develop strategies for effective oral communication.

HTM1003 - Dining Room/ A la Carte

(3 Credits, 15 Theory/90 Lab Hours)

This module will develop students’ knowledge and professional techniques and skills in dining room operations from a management perspective. This module is also geared at exposing students to the commercial kitchen. This module focuses on kitchen organization and structure, mise-en-place, kitchen sanitation and safety, local and international regulations, managing kitchen resources, gourmet and infusion cuisines.

HTM1123 - Customer Service

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will examine the many facets of customer service within the context of the Tourism and Hospitality industry.  Students will be taught the skills, knowledge and attitudes necessary for the implementation as well as the development of policies, procedures, service systems and strategies which will ensure high standards, customers satisfaction and the creation of a service oriented environment in the organization.

PSY1002 - Introduction to Psychology

(3 Credits, 30 Theory/15 Tutorial Hours)

This module enables students to explore and analyse various psychological principles, theories and concepts relevant to Western societies. Students will gain a deeper scientific understanding and appreciation of human behaviour and mental processes. Students will ultimately be able to practically apply their knowledge to real-life situations.

COM2002 - Business Communication

(2 Credits, 30 Tutorial Hours)

The last decade has shown an increasing need for good communication and interpersonal skills, team building and the use of technology in the workplace. In recognition of these emerging challenges this syllabus seeks to adequately equip students to function effectively and efficiently in the changing business environment.

ECO1004 - Elements of Economics

(3 Credits, 30 Theory/15 Tutorial Hours)

The aim of this unit is to introduce the subject of economics and to familiarize students with the core terminologies of the subject.

MAN2005 - Organizational Behaviour

(3 Credits, 30 Theory/15 Tutorial Hours)

This module provides opportunities for students to acquire the appropriate scientific base for describing, analyzing and predicting human behaviour in organizations. Students will explore approaches in designing work and work environments that achieve relevant organizational goals.

 Foreign Language 1

(3 Credits)

FRE1001 -  Basic French

This module introduces students to the basic French Language functions necessary to deal successfully with everyday social situations. Structural language patterns will be presented in contemporary contexts and practiced in stimulating communicative and interactive activities.

 JPN1001- Basic Japanese

This module introduces non-Japanese speakers to the basic functions and structures of Japanese, with application to the hospitality and tourism industry. The four language skills of listening, speaking, reading and writing will be developed with greater emphasis on oral skills. Students will also become familiar with aspects of Japanese Culture.

 SPA1003 - Basic Spanish

This module introduces non-Spanish speakers to the basic functions and structures of Spanish, with application to the hospitality and tourism industry. The four language skills of listening, speaking, reading and writing will be developed with greater emphasis on oral skills.

GER1001 - German for Level 1

This is an intensive module for students who have little or no knowledge of German. The focus will be on the development of conversational skills using basic language structures.

 ENS3001- Environmental Studies

(3 Credits, 30 Theory/15 Tutorial Hours)

This module seeks to increase the awareness and sensitivity of students to the environment and its problems in order to awaken a sense of individual and collective responsibility for the maintenance of the ecological good health of the region, and the Earth as a whole.  Employing a problem solving approach, students will use basic knowledge of natural systems to recognize, assess and suggest solutions to environmental problems.

FSM2002 - Menu Planning and Purchasing

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will introduce students to the selection, receiving and storage process of food including the development of specifications. It prepares students to purchase food and beverage supplies and services for hospitality operations and to plan, design and develop menus for a food service organization.

CMP4005 - Computer Applications in Hospitality

(3 Credits, 30 Theory/15 Tutorial Hours)

In this module students will examine the current applications of the computer in the hospitality industry. Emphasis will be on the role of the computer as a management tool in both the lodging and food service sector of the hospitality industry. All computer applications are examined (from reservations to the back office) through a series of assignments and projects.

COM2001- Advanced Communication

(2 Credits, 30 Tutorial Hours)

Advanced communication is designed to maintain and expand on the reading and writing skills developed in Year 1. This module places emphasis on information gathering skills for writing and critical thinking; it seeks to explore various types of writing and to engage in topical, relevant issues of local and international importance. The module is divided into two modules: The Research Essay and Critical Thinking and Writing.

Foreign Language II
(3 Credits)

FRE2001- Intermediate French

This is the second level of the French language module, which is specifically designed for students engaged in hospitality studies. Students taking this module will increase communicative skills acquired in the basic level.

 JPN2001- Intermediate Japanese

This is the second level of the language module, which is specifically designed for students engaged in hospitality studies. Students taking this module will develop communicative skills acquired in the basic level. The four language skills of listening, speaking, reading and writing will be developed, but greater emphasis will be placed on oral skills.

 SPA2003 - Intermediate Spanish

This is the second level of the Spanish module, which is specifically designed for students engaged in the hospitality studies. Students taking this module will increase communicative skills acquired in the basic level.

 GER2001- German for Level 2

This is the second level of the language module, which is specifically designed for students engaged in hospitality studies. This module allow students to further develop the communicative skills acquired in the basic level.

TOU 3003 - Sustainable Tourism
(3 Credits, 30 Theory/15 Tutorial Hours)

This module examines the global environment issues which affect tourism. The concept of environmental sustainability and the role of the tourism industry and government bodies will be explored and analyzed from a management perspective in the context of world pressures and demand. Eco-tourism and alternative tourism as a sustainable option is examined.

 HTM - 2009 Professional Development Seminar

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to provide a comprehensive foundation for students’ human and attitudinal development. It will incorporate a wholistic approach to the training of a professional in the Hospitality and Tourism Industry.

HTM 3004  Internship 1
(5 Credits)

The internship l programme is a structured industry experience in which the student is rotated through a minimum of three functional areas. The programme places the student in a working learning environment to receive on-the-job training.

ACC4006 - Hospitality Financial Management

(3 Credits, 30 Theory/15 Tutorial Hours)

In this subject module, students continue to explore the accounting functions related to the hospitality industry. The emphasis in this subject is on the presentation and development of financial data from which managerial decisions may be made.

ENT4002 - Entrepreneurial Development

(3 Credits)

The module is designed to provide information and training to “budding entrepreneurs“. It covers important aspects of establishing and effectively managing small businesses in Jamaica and the Caribbean.

HRM4001 - Human Resource Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module seeks to sensitize students to the value of Human Resources to modern organizations. Students explore strategic issues relevant to the management of program that impact the lives of the human capital and acquire the knowledge, skills and attitudes necessary to staff organizations with competent and committed, world-class employees.

Foreign Language Level III

(3 Credits)

FRE3001 -  Advanced French

This module will further develop the communicative skills and socio-cultural competence acquired in the intermediate level. Students will use the language in a variety of practical, real-life hospitality situations.

 JPN3001 -  Advanced Japanese

This module will further develop the communicative skills and socio-cultural competence acquired in the intermediate level. Students will use the language in a variety of practical, real-life hospitality situations.  Greater emphasis will be placed on oral skills and real life situations relating to the hospitality industry in the Japanese culture.

 SPA3003 -  Advanced Spanish

In this module students will develop the ability to use Spanish in a variety of practical, real-life hospitality situations. They will apply what they have learnt at previous levels by simulating life in a hotel within the classroom setting and by role-playing activities.

GER3001- German for Level 3

In this module students will develop the ability to use German in a variety of practical, real-life hospitality situations. They will apply what they have learnt at previous level by simulating life in a hotel within the classroom setting and by role-playing activities all based on real life hospitality situations.

HTM3006 - Facilities Management for the Hospitality Industry*

(3 Credits, 30 Theory/15 Tutorial Hours)

This  module  is  designed  to  provide  the  student  with  an  appreciation  of  the   Architectural and Engineering aspects of the hotel and restaurant facility. It spans the spectrum from Architectural and Engineering Planning and Design, through Project Management to opening or re-opening of the facility. It also examines the roles and responsibilities of the various professionals involved through the seminars and guest lectures.

*NOTE: Offered in Semester 1 for Tourism Major &  Meetings & Special Events Management Major. Offered in Semester 2 for Hotel & Resort Major

HTM3001 - Hospitality and Tourism Marketing

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is a study of service marketing concepts and principles, applied to the hospitality and tourism industry.  The focus will be on the use of market research, segmentation, buyers’ behavior and the application of the marketing mix. 

RES3001 - Research Methodologies

(3 Credits, 30 Theory/15 Tutorial Hours)

This module provides an overview of the range of methodologies currently accepted for use in the conduct of research.  It further equips the participants with the rudimentary tools for conducting simple research projects and other major projects in their respective disciplines.  Participants will be exposed to the qualitative and quantitative designs associated with scientific research and should be able to apply basic research techniques in the preparation and presentation of research projects.

HTM4001 - Internship ll

(5 Credits)

This module further enhances the employment of students. It also enables students to apply the knowledge gained in internship l to the second internship. During this internship students are required to complete a more specialized internship i.e. they are required to gain experience in areas specifically related to their majors.

LAW3004 - Hospitality and Tourism Law

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to instruct students regarding the legal obligation and responsibilities of participants in the Hospitality and Tourism industry and give them an understanding of the specific security measures a facility must observe in order to ensure the proper safety of guests, employees and the protection of property.

HTM4007 - Professional Ethics in the Hospitality Industry

(3 Credits, 30 Theory/15 Tutorial Hours)

The module is designed to develop awareness and understanding of those managerial decisions which involve moral values and ethics. Emphasis will be placed on the application of the moral values and codes to complex problems in the hospitality industry using rational decision making processes.

MAN3015 - Hospitality Strategic Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module offers an integrated applied method to strategic management and decision making in the hospitality industry. The module is designed to allow the student to apply previous module work to the essential activities of strategy formation and implementation. Emphasis will be placed on strategic considerations as a guide to management actions. The objectives will be met through the use of case study’s analysis, discussion and written reports.

RES3001- Rooms Division Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will provide the student with a comprehensive view of the Housekeeping and Front Office division within a lodging operation. Students will be exposed to some of the operational and managerial aspects involved in working in this area of the hotel.  The module will also explore some of the latest trends affecting this specific segment of the lodging industry. Students will be able to incorporate this module into the overall management of the hotel and resort industry.

LAW3004 - Hospitality and Tourism Law

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to instruct students regarding the legal obligation and responsibilities of participants in the Hospitality and Tourism industry and give them an understanding of the specific security measures a facility must observe in order to ensure the proper safety of guests, employees and the protection of property.

MAN3015 -  Strategic Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module offers an integrated applied method to strategic management and decision making in the hospitality industry. The module is designed to allow the student to apply previous module work to the essential activities of strategy formation and implementation. Emphasis will be placed on strategic considerations as a guide to management actions. The objectives will be met through the use of case study’s analysis, discussion and written reports.

 TOU4011 - Project Planning and Evaluation

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will utilize the knowledge that students have acquired in accounting, financial management and marketing to analyze and evaluate the development of a hospitality concern with emphasis on market analysis, property location, valuation, and finance.

 HTM2003 - Tourism Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to explore and investigate the major concepts in tourism, what makes tourism possible, and how tourism can become a major economic factor in destinations. It will review all components of tourism and identity their roles in the product.

Foreign Language IV

(3 Credits)

This course is a continuation of Foreign Language III

HTM4001 - Risk Management: Financial, Legal and Ethical Issues

(3 Credits, 30 Theory/15 Tutorial Hours)

This module enables students to explore the potential threats to various events and challenges them to think about some of the most difficult decisions (financial, ethical, legal) professionals must confront in the hospitality industry.  This practical approach to risk management ensures that students understand what safeguards are necessary to produce safe and successful events. 

HRE3003 - Entertainment Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed for non-musicians. The rich musical culture of Jamaica will be discussed as well as the appropriateness of different types of music for particular events.  Particular attention will be placed on negotiations, contracts and rites.

EPM3005  - Special Events Management and Production

(3 Credits, 30 Theory/15 Tutorial Hours)

This module examines the basic principles of successful selection, negotiations and contractual agreements which are essential to the production of special events. Special attention will be given to the selection and management of personnel necessary for producing successful events.

TOU4011 - Project Planning and Evaluation

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will utilize the knowledge that students have acquired in accounting, financial management and marketing to analyze and evaluate the development of a hospitality concern with emphasis on market analysis, property location, valuation, and finance.

HTM4005 - Meetings and Convention Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will examine the planning, arranging and organising of conventions, meetings and expositions.  The focus will be on the role and relationship of the major players in the convention, meeting and exposition industry and its importance to the overall hospitality industry.

PRJ4001 - Major Research Project

(3 Credits, 15 Theory/30 Tutorial Hours)

This intermediate module is practical in nature and has two components.  The first is the preparations of a group research paper in hospitality and tourism management and the second an academic display. The class takes the form of tutorial/consultation, where work groups meet with a tutor/advisor to discuss the progress of the study.

Elective*

An elective is a module that can be taken in the Hospitality and Tourism Management School or any other school or department. The choice of any particular elective is conditional on satisfying any prerequisites specified on the syllabus of that elective.

 * offered in Semester 1 & 2 for Hotel & Resort Major only

HTM4012 - Hotel and Resort Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will explore the hotel and resort development patterns from both a historical and present-day perspective.  It will also examine how the development and operations of hotels and resorts are managed.  Circumstances and trends unique to both hotels and resorts will be explored.

HTM4003 - Food, Beverage and Labor Cost Control

(3 Credits, 30 Theory/15 Tutorial Hours)

This module develops the philosophy and application of cost control.  Emphasis will be on food and beverage cost control methods, cost/volume/profit/ relationship to food and beverage revenue.  Monthly and weekly determination of food and beverage cost, inventory turnover and portion costing will also be reviewed.

FBE4001- Bar and Beverage Management

(3 Credits, 15 Theory/15 Tutorial Hours, 45 Lab Hours)

This module is designed to introduce students to the fundamental skills and knowledge required to operate a bar in a hotel, resort and/or restaurant.

FSM1007 - Food Service Systems Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will familiarize students with key concepts and principles of foodservice systems; foodservice organizations; quantity food production and service; physical facilities and administration.

HTM4014 - Hotel Entertainment

(3 Credits, 30 Theory/15 Tutorial Hours)

This module introduces students to the common issues and best practices involved in the management of entertainment. It also focuses on the innovative planning and marketing of entertainment activities within the hotel. Students gain a basic understanding of the challenges associated with entertaining guests.

HTM4016 - Spa Development and Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will review the process of launching and sustaining a spa as a successful profit making facility.  It will explore spa design and layout, equipment technology, product selection, operational techniques and available treatments and their practical application.

TOU4001-Tourism Destination Marketing

(3 Credits, 30 Theory/15 Tutorial Hours)

This module has been structured to facilitate the learning of variables involved in the marketing of tourism destinations, products and services. Special emphasis is made to enable comprehension of the marketing strategies and methods utilized in marketing the Jamaica tourism product and the role of tour guides in assisting in the marketing process.

TOU3004 - Travel and Tour Operations Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to present solid management techniques specifically for travel Agency operations. This will be a very interactive module in which participants will play an integral role in seeking current information from local travel agencies. The participants will be prepared to focus on strategies that will make the operation more profit oriented. The module introduces participants to the practices and principles of travel agents.

TOU3001-Geography of World Travel

(3 Credits, 30 Theory/15 Tutorial Hours)

This module offers an introductory survey of world destinations, including an exploration of the customs, habits, festivals and well known historic sights as these relate to the travel/tourism industry.

TOU3002 Cultural and Heritage Tourism

(3 Credits, 30 Theory/15 Tutorial Hours)

This module examines the importance of the preservation of a region’s cultural 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 are used to promote knowledge, understanding and a favourable image. Post Emancipation history of the caribbean will also be examined to aid in understanding its heritage.

TOU4003 - Tourism Planning and Development

(3 Credits, 30 Theory/15 Tutorial Hours)

This module has been structured to facilitate the learning of variables involved in the marketing of tourism destinations, products and services. Special emphasis is made to enable comprehension of the marketing mix, development of marketing strategies and methods utilized in marketing the Jamaican tourism product.

 TOU4010 - Transportation Systems

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to create an awareness and understanding of the impacts the Transportation Systems have had on the development of Caribbean Tourism over the past two decades.  Emphasis will be placed on the Cruise Shipping Sector and the Airline Industry with regard to their impact on Tourism Development.  Ground Transportation will be discussed as to its role in the development of attractions and its relationship to international travel trends.

 Management of Attractions and Events

(3 Credits, 30 Theory/15 Tutorial Hours)

This module explores principles of the management and administration of visitor attractions for medium to large scale events. Emphasizes organization, site preparation, financing, scheduling, logistics, planning techniques, contracts, security of events such as festivals, conventions, concerts, show , sporting events and ceremonies.

 HTM4003 - Food, Beverage and Labor Cost Control

(3 Credits, 30 Theory/15 Tutorial Hours)

This module develops the philosophy and application of cost control.  Emphasis will be on food and beverage cost control methods, cost/volume/profit/ relationship to food and beverage revenue.  Monthly and weekly determination of food and beverage cost, inventory turnover and portion costing will also be reviewed

 HTM4019 - Intellectual Property Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to provide an overview of intellectual property rights and foster an awareness of the various aspects of intellectual property (IP). This module will cover topics such as, the purpose of having IP protection; types of  intellectual property laws and registers; patents; trade marks; designs; how to read a patent or trade mark, how to get and defend a patent. Students will also learn how to manage an organization’s intellectual property, so that it gains competitive advantage.

 TOU3002 - Cultural and Heritage Tourism

(3 Credits, 30 Theory/15 Tutorial Hours)

This module examines the importance of the preservation of a region’s cultural 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 are used to promote knowledge, understanding and a favourable image. Post Emancipation history of the Caribbean will also be examined to aid in understanding its heritage.

FBE4001 - Bar and Beverage Management

(3 Credits, 15 Theory/15 Tutorial Hours, 45 Lab Hours)

This module is designed to introduce students to the fundamental skills and knowledge required to operate a bar in a hotel, resort and/or restaurant.

 HTM4021 - Marketing for Creative Industries

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to engender a general appreciation of the marketing of creative industries and entertainment entities as business activities by developing the technical and managerial expertise to market creative products and services effectively.  Creativity, novelty and excellence will be fostered to enrich the management of the marketing mix of creative enterprise.

Management of Attractions and Events

(3 Credits, 30 Theory/15 Tutorial Hours)

This module explores principles of the management and administration of visitor attractions for medium to large scale events. Emphasizes organization, site preparation, financing, scheduling, logistics, planning techniques, contracts, security of events such as festivals, conventions, concerts, show , sporting events and ceremonies.

EPM3002 - Negotiating Techniques

(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to give students a step-by-step guide to effective negotiations.  Students will be guided on the skills necessary to establish formal planning processes to prioritizing issues.  Students will learn the art of mastering persuasion techniques and the communication styles of effective communications.