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B.Sc. in Hospitality Management

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B.Sc. in Hospitality Management

Programme Length: 8 semesters

Credential Awarded: Bachelors of Science Degree

Programme Overview

The eight (8) semesters Bachelor of Science degree in Hospitality Management offers specializations/ minors in Tourism Management, Hotel and Restaurant Management, Food and Beverage Management as well as Culinary Chef Management. These courses are for students who want the full four year college experience or those who are fresh out of high school. To qualify for this programme you need 5 CXC/CSEC passes inclusive of Mathematics and English Language. City and Guilds Level 3 Math and English passes are also accepted.

Courses

Year 1 - Semester 1

  • Computer Application

  • Customer Service 

  • Communication One 

  • Introduction to Tourism

  • Food Service Sanitation (HACCP)

  • Sociology 

  • Nutrition and Healthy Cuisine

  • Conversational Spanish One 

  • Basic Cooking (Culinary, Hotel & Rest., Food & Bev., and Tourism Students)

  • Inventory,Purchasing & Cost Control

  • Introduction to Spa Management (Spa Man Students)

  • Spa Cuisine

Credit Value

3 Credit

2 Credit

3 Credit

3 Credit

3 Credit

3 Credit

3 Credit

3 Credit

4 Credit

​

3 Credit

3 Credit

​

4 Credit

​

Programme Availability

September 2020

LOCATION

Montego Bay, Negril

STATUS

Open

START DATE

January 2021

LOCATION

Montego Bay, Negril

STATUS

Open

START DATE

Year 1 - Semester 2

  • College Math

  • Research and Communication

  • Hospitality Management

  • Human Resource Management

  • Introduction to Restaurants Services Operation (Practical & Theory)

  • Basic Cooking 

  • Front Office 

  • Externship (compulsory)

  • Butchery & Meat Fabrication (Culinary Students)

  • Menu Management

  • Front Office (Hotel & Rest. Students)

  • Housekeeping

  • Restaurant Operations (Food & Bev Students)

  • Accommodations Management (Tourism Students)

  • Entertainment Management

  • Spa Trends (Spa Man Students)

  • Spa Facilities Management

Credit Value

3 Credit

3 Credit

3 Credit

3 Credit

4 Credit

​

3 Credit

3 Credit

-

4 Credit

​

3 Credit

3 Credit

3 Credit

3 Credit

​

3 Credit

​

3 Credit

3 Credit

3 Credit

​

Year 2 - Semester 3

  • Basic Financial Accounting

  • Hospitality Marketing & Sales

  • Hospitality Ethics

  • Entrepreneurship Management

  • Organizational Behaviour

  • Conversational Spanish 2

  • Conversational French

  • Conversational Mandarin (Chinese)

  • Academic Writing Discourse

  • Professional Baking & Pastry Arts (Culinary Students)

  • Advanced Cooking 

  • Lodging & Facilities Management (Hotel & Rest)

  • Concierge Management

  • Wine & Spirit Appreciation (Food & Bev Students)

  • Bar Management Theory

  • Airport Operation (Tourism Students)

  • Spa Marketing & Sales (Spa Man Students)

  • Spa Menu Service Creations

Credit Value

3 Credit

3 Credit

3 Credit

2 Credit

3 Credit

3 Credit

3 Credit

3 Credit

3 Credit

4 Credit

​

4 Credit

3 Credit

​

3 Credit

3 Credit

​

3 Credit

3 Credit

3 Credit

3 Credit

​

Year 2 - Semester 4

  • Hospitality Business Planning, Training & Seminar (CEFE Certification)

  • Introduction to Hotel Operations

  • Tourism Policies and Sustainability

  • Destination Marketing

  • Destination Meetings & Convention Management

  • Work Place Psychology

  • Career & Workplace Communication

  • Community Service

  • Garde Manger (Culinary Students)

  • Culinary French

  • Introduction to Dinning Room Service (Hotel & Rest. Students)

  • Introduction to Bar Service

  • Bar Mixology & Services (Food & Bev. Students)

  • Tourism Planning & Development (Tourism Students)

  • Spa Financial Management (Spa Man. Students)

  • Spa Computer Service 

Credit Value

3 Credit

​

4 Credit

3 Credit

3 Credit

3 Credit

​

3 Credit

3 Credit

-

4 Credit

4 Credit

3 Credit

​

3 Credit

4 Credit

​

3 Credit

​

3 Credit

​

3 Credit

​

Year 3 - Semester 5

  • Hospitality Project 1 (Implementation Planning)

  • Train the Trainer

  • Risk Management for the Hospitality Industry

  • Public Speaking

  • Advanced Communication

  • Introduction to Economics

  • International Cuisine (Culinary Students)

  • Wine and Food Pairing 

  • Hotel Accounting & Budgeting (Hotel & Rest. Students)

  • Hotel Landscaping

  • Banquet Service (Food & Bev. Students)

  • Contemporary Hospitality and Tourism Trends

  • Spa Ethics and Regulations (Spa Students)

  • Spa Facilities & Design Management

Credit Value

3 Credit

​

3 Credit

3 Credit

​

3 Credit

3 Credit

3 Credit

4 Credit

3 Credit

3 Credit

​

4 Credit

4 Credit

3 Credit

​

3 Credit

3 Credit

​

Year 3 - Semester 6

  • Hospitality Project 2 (Major Project Execution)

  • Introduction to Financial Management

  • Strategic Management

  • Hospitality Business Law

  • Internship

  • A La Carte & Kitchen Planning Operations (Culinary Students)

  • Healthy Cuisine/Special Dietary Needs

  • Property Management (Hotel Engineering & Maintenance (Hotel & Res. Students))

  • Hotel Revenues (On Property Sales)

  • A La Carte (Food & Bev. Students)

  • Tourism Leisure & Recreational Management (Tourism Students)

  • Spa Product Treatment and Services (Spa Man. Students)

  • Strategic Spa Management and Leadership 

  • Spa Psychology

Credit Value

4 Credit

​

3 Credit

3 Credit

3 Credit

6 Credit

4 Credit

​

3 Credit

4 Credit

​

3 Credit

4 Credit

3 Credit

​

3 Credit

​

3 Credit

2 Credit

​

Year 4 - Semester 7

  • Marketing Metrics

  • Hotel and Motel Product Development

  • International Tourism and Culture

  • Research

  • Managerial Financial Analysis

  • Philosophy

Credit Value

3 Credit

3 Credit

3 Credit

4 Credit

3 Credit

3 Credit

Year 4 - Semester 8

  • Strategic Management and Cases

  • Strategic Human Resources Planning 

  • Politics and Current Affairs

  • Resort Management

Credit Value

3 Credit

3 Credit

3 Credit

3 Credit

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