All Courses

“Fundamentals of THM is the introductory course for Tourism and Hospitality career seeker staudents. It provides the foundation for all of the other tourism and hospitality related courses in the degree program. The travel and tourism industry is expanding in many countries around the world, making an understanding of the components of the industry and the system within which it operates increasingly important.

The main aim of this course is to introduce students to tourism and to discuss in detail the fundamental ideas that distinguish the study of tourism and hospitality from other fields. The key aims of the course are:

1. To establish a core knowledge base of tourism concepts and principles;

2. To understand the various perspectives for defining tourism and tourists;

3. To describe and understand the whole tourism system and its significance when studying tourism;

4. To identify the key elements and structure of tourism industries and their economic contribution on a global scale;

5. To understand the tourism product and the role of attractions in the whole tourism system;

6. To understand tourist motivations;

7. To identify the key socio-cultural, environmental and economic impacts of tourism and a more sustainable approach to tourism development and management

Course Title : Food Hygiene and Sanitation
Course Code : 530907
Credits : 03
Class Hours : 90

Course Objective: The course introduces the principles of hygiene and food safety management and the management principles that flow them. The course provides an introduction to the legal frameworks relevant to hygiene and food safety.

Chapters:
Chapter 1: Microbiology and Food Quality: Basic Microbiology; Common food; Borne micro-organisms; Characteristics of micro-organisms; Beneficial role of micro-organisms in food.
Chapter 2: Food Contamination and Spoilage: Food Contamination; Types of contaminants in food; Food spoilage; Reasons for food spoilage; Criteria for judging whether food is fit for consumption.
Chapter 3: Food Preservation: Basic principles of food preservation; Food additives; Preservatives; Antioxidants; Food emulsifiers; Food colors.
Chapter 4: Food-Borne Diseases: Diseases and their classification; Cross-contamination; Food-borne illness; Food poisoning; Food infections; Food allergies; Food adulteration.
Chapter 5: Personal Hygiene and Safety: Personal hygiene; Personal appearance; Sanitary practices; Protective clothing; Importance of rest; Exercise and recreation; Sanitation Codes.
Chapter 6: Cleaning Procedures: Cleaning and sanitizing; Necessity for an efficient cleaning program; Types of food soil; Water; Cleaning agents; Types of cleaning equipment- manual and mechanical; Pest control.
Chapter 7: Purchase and Storage of Food: Receiving and inspecting deliveries; Food storage; Temperature danger zone.
Chapter 8: Food Standard: Hazard Analysis and Critical Control Point (HACCP); Steps in HACCP; Identify CCPs; Sanitation Risk Management (SRM); BSTI; ISO; TQM; Zero Defect.

The course provides -----------
 * the understanding, role and features of entrepreneurship in the field of tourism and
hospitality
 * the various aspects of entrepreneur, entrepreneurship and leadership process in tourism
industry.

Important issues to be covered in this course -----------
 * Entrepreneurs & Entrepreneurship
 * Creativity & Innovation
 * Forecasting & Competitive Business Strategy’
 * Presenting the business plan
 * Hospitality Issues
 * Leadership Tactics
 * Social Entrepreneurship Business Model

This course gives students an overview of the MICE (Meetings, Incentive, Conventions and Events/Exhibitions) sector of the tourism industry. Students will understand the managerial and operational aspects pertaining to MICE industry. The purpose of this course is to acquire an in-depth knowledge about the specialized field of "MICE industry" and to become familiar with management techniques and strategies required for successful planning, promotion, implementation and evaluation of special events within a MICE context.