LO 1.1: Students will be able to understand key concepts in the field of Tourism & Hospitality
LO 1.2: Students will be able to apply acquired knowledge to various contexts in the Tourism and Hospitality industry
LO 2.1: Students will be able to work towards achieving team goals
LO 2.2: Students will be able to demonstrate effective team behavior
LO 3.1: Students will be able to communicate effectively in oral presentations
LO 3.2: Student will be able to create professional reports
LO 4.1: Students will be able to identify ethical concerns emanating from a business situation
LO 4.2: Students will be able to apply ethical guidelines to address business problems by examining a set of alternatives
| Internship | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | THM-488 | Internship | 3+0 | |||
| Program Electives | ||||||
|---|---|---|---|---|---|---|
| No | Code | Title | Credit Hours | Related SDG | Pre Requisite | Contents |
| 1 | THM-411 | Food Safety & Hygiene | 3+0 | |||
| 2 | THM-412 | Tourism Planning & Development | 3+0 | |||
| 3 | THM-423 | Economic & Financial Analysis in Tourism & Hospitality | 3+0 | |||
| 4 | THM-424 | International Gastronomy | 3+0 | |||
| 5 | THM-425 | Sports & Adventure Tourism | 3+0 | |||
| 6 | THM-426 | Heritage Management | 3+0 | |||