Course No.

Course Title

Credit hours

AL 101

Arabic Language

3

EI 101

English language skills

3

HUM124

National Education

3

MILT 100

Military science

3

HUM146

Leadership, Creativity, and innovation skills

3

HUM120

Communication and interaction skills (English language)

3

HUM121

Communication and interaction skills (Arabic language)

3

PS102

National Education

3

MILT100A

Military science

3

EL099

English language skills (Remedial)

3

AL099

Arabic language skills (Remedial)

3

COMP099

Computer skills (Remedial)

3

SA100

Ethics and volunteer work

0

   1- French language course package

Course no.

Course Title

Credit hours

Prerequisite

Remarks

LCF101

French language skills 1

3

-

LCF102

French language skills 2

3

LCF101

LCF103

French language skills 3

3

LCF102

LCF104

French language skills 4

3

LCF103

   2- German language course package

Course no.

Course Title

Credit hours

Prerequisite

Remarks

LCG 101

German language skills 1

3

-

LCG 102

German language skills 2

3

LCG 101

LCG 103

German language skills 3

3

LCG 102

LCG 104

German language skills 4

3

LCG 103

   3- Spanish language course package

Course no.

Course Title

Credit hours

Prerequisite

Remarks

LCS 101

Spanish language skills 1

3

-

LCS 102

Spanish language skills 2

3

LCS 101

LCS 103

Spanish language skills 3

3

LCS 102

LCS 104

Spanish language skills 4

3

LCS 103

Course no.

Course Title

Credit hours

 Theory /practical

Total C.H.

Teaching method

Pre-request

Equivalent course

Tour 111

Principle of Tourism Management

3

0

3

Blended

Tour 140A

Tourism and antiquities in Jordan

3

0

3

Blended

TOUR 140

TOUR 142

Tour 212

Tourism Guiding

3

0

3

Blended

Hotl 111A

Principle of Management in Hospitality Industry

3

0

3

Blended

Hotl 111

Hotl 131

Financial skills in hospitality and tourism industry

3

0

3

Blended

Hotl 233

Hotl 161

Event and Conference management

3

0

3

Blended

Hotl 142

Sci 100

Computer Skills

3

0

3

Online

Course no.

Course Title

Credit hours

Total C.H.

Teaching method

Prerequisite

Equivalent course

Remarks

Theory

Practical

Hotl 141

Special Foreign Language I

3

0

3

Face to face

Hotl 112

Hotl 116

Room Division Management

3

0

3

Blended

Hotl 111A

Hotl 121

Hotl 245

Etiquette and protocol in hospitality industry

3

3

Face to face

Tour 338 or Hotl 213

Hotl 243

Special Foreign Language II

3

0

3

Face to face

Hotl 141

Hotl 212

Hotl 222

Food Sanitation and Safety

3

0

3

Online

Hotl 231

Hotl 214

Food Production(I) *

0

12

6

Face to face

Hotl 116

Hotl 222

Hotl 232

Simultaneous courses (18 credit hours) that the student registers after the student successfully completes (93) credit hours

Hotl 323

Food Production II

0

12

6

Face to face

Hotl 116

Hotl 222

Hotl 332

Hotl 324

Food and Beverage Services*

0

12

6

Face to face

Hotl 116

Hotl 222

Hotl 334

Hotl 312

Room Division Management Applications**

0

12

6

Face to face

Hotl 322

Hotl 141

Hotl 221

Simultaneous courses / 18 credit hours registered by the student after the student successfully completes (111) credit hours

Hotl 351

Internship (I)**

0

12

6

Face to face

Hotl 323

Hotl 241

Hotl 211

Hotl 352

Internship (II)**

0

12

6

Face to face

Hotl 324

Hotl 241

Hotl 311

Tour 231

Research methods for

tourism and hospitality

3

0

3

Online

Tour 111

Hotl 111A

Tour 131

Hotl 241

International hospitality information system

0

6

3

Face to face

Hotl 116

Hotl 321

Tour 322

Marketing for tourism and hospitality

3

0

3

Blended

Hotl 411

Material and Cost Control Management in hospitality

3

0

3

Blended

Hotl 233

Hotl 435

Hotl 431

HRM in Tourism and Hospitality Industry

3

0

3

Online

Hotl 441

Hotl 412

Financial Decision Making in Tourism And Hospitality Industry

3

0

3

Blended

Hotl 233

Hotl 445

Hotl 442

Hotl 412

Hotl 432

Quality Management in Tourism and Hospitality

3

0

3

Blended

Hotl 448

Hotl 449

Graduation project***

3

0

3

Blended

After the student successfully completes at least (111) credit hours

Total C.H

36

78/39

75

Course no.

Course Title

Credit hours

Total C.H.

Teaching method

Prerequisite

Equivalent course

Remarks

Theory

Practical

Hotl 244

Sales and customer services skills in hospitality

Industry

3

0

3

Blended

Hotl 214

Hotl 242

Tourism and Hotel Correspondence

3

0

3

Blended

Hotl 114

Hotl 234

Restaurant Management

3

0

3

Blended

Hotl 111A

Hotl 444

Hotl 433

Strategic Management in

Hospitality Industry

3

0

3

Blended

Hotl 443

Hotl 434

Managing Small and

Medium Enterprises in Hospitality

3

0

3

Blended

Hotl 446

Hotl 465

Selected Topics in Hospitality

3

0

3

Blended

Hotl 455

Tour 335

Tourism information systems

0

6

3

Blended

Tour 233A

Foreign language for tourism and travel I

3

0

3

Blended

Tou 233

Tour 346

Tourism legislation and ethics

3

0

3

Blended

Code No.

Area of specialization

Course no.

Course Title

1

General and specialized skills

Hotl 111

Principle of Management in Hospitality Industry

Hotl 151

Financial skills in the hospitality industry

Hotl 112

Special Foreign Language I

Hotl 114

Tourism and Hotel Correspondence

Hotl 212

Special Foreign Language II

Hotl 213

Etiquette and protocol in hospitality industry

Hotl 214

Sales and customer services skills

Hotl 211

Internship I

Hotl 311

Internship II

2

Accommodation

Management

Hotl 121

Room Division Management

Hotl 221

Room Division Management Applications

Hotl 321

International hospitality information system

3

Food and Beverage

management Practices

Hotl 231

Food Sanitation and Safety

Hotl 232

Food Production I

Hotl 332

Food Production II

Hotl 334

Food and Beverage Services

Hotl 435

Material and Cost Control Management in hospitality

4

Operation Management and

Hotel Functions

Hotl 142

Conventions management

Hotl 441

HRM in Tourism and Hospitality Industry

Hotl 442

Financial Decision Making in Tourism And

Hospitality Industry

Hotl 443

Strategic Management in Hospitality Industry

Hotl 444

Restaurant Management

Hotl 445

Revenue Management

Hotl 446

Managing Small and Medium Enterprises in

Hospitality

Hotl 448

Total Quality Management in Tourism and

Hospitality

Hotl 449

Graduation project

5

Supported Courses

Hotl 252

Hospitality law and Code of Ethics

Hotl 455

Selected Topics in Hospitality

Tour 142

Jordan’s Archaeology through the Ages

Tour 336

Tourism and Hospitality Statistics

Tour 448

Sustainable Tourism

Tour 322

Marketing for tourism and hospitality

Tour 111

Principle of Tourism Management

Tour 140

Tourism in Jordan

Tour 131

Research methods for tourism and hospitality

SCI 100

Computer Skills

Hotl 111

Principle of Management in Hospitality Industry

The aim of this course is to acquaint students with reality, the elements and the fundamentals of the hospitality industry. It also aims to study the management principles and their applications and functions and the modern tools management in the hospitality industry.

Learning Outcomes:

Students are expected after studying this course will be able to:

1.    Show the ability to analyse, think and express the role of managers in the hotel business environment.

2.  Connect the principles management with managerial methods used in the field of hospitality.

3.  Apply of strategic and tactical planning in the hospitality industry.

4.  Know the methods of managerial decision-making in the industry scenarios.

5.  Implement, evaluate and review of plans, strategies and tactics..

6.     Know of the principles of leadership in the planning, organising, and directing in the productivity of the business units in the hospitality organisations.

7.   Know the future of the industry and its relation with other industries and complexity, and the basic features and services it offers to customers.

8.   Know the career opportunities available in the various hospitality establishments, especially restaurants and hotels, in addition to the challenges facing the development of the hospitality industry.

Hotl 112

Special Foreign Language I

Introduction to foreign language, chosen by the student with the approval of the department between English, French, Spanish, Italian, Russian and German. The course focus is on the development of basic skills in reading, writing, speaking and listening.

Learning Outcomes

The student will be able to

Understand the work of the restaurant ,how to welcome guests, take orders and dealing with bills , food and beverage service at the restaurant from reading, writing and conversation and listen with one of the foreign languages chosen.

Hotl 114

Tourism and Hotel Correspondence

This course is designed to acquaint students with the skills of effective communication espondence used in the tourism and hotel sector such as effective communication models and wri ness letters.

Learning out comes.

Students are expected after studying this course will be able to:

1.  Learn the skill of how to respond to inquiries and resolving hotel reservation problems.

2.  Know the terms of booking period.

3.  Learn the skill of writing business letters related to the tourism and hotel sectors.

4.  Learn the skill of writing a resume to apply for a job.

5.  Evaluate and analyse the ways to cancel and amend the hotel reservation.

6.  Know how to deal with travel agencies.

Hotl 121

Room Division Management

This course is divided into two parts: the first section presents a systematic approach to front office procedures by detailing the flow of business through a hotel (guest cycle), including the guest stay. It also explains the function and operation of the various systems, forms, equipment, and computer applications found in the front office. In addition it explains the job specifications and the job description for the front office staff, and the relationship between the front office and the other departments within the hotel. The second part identifies the housekeeping department in regard to tasks, procedures and tasks related in addition the relationships with other department. Learning out comes.

1: describe and clear the application of control process inside front office department. 2: knowledge of housekeeping operations.

Hotl 142

Events and conference management

This course demonstrates the horizons and typology of MICE market and explains what is necessary to fulfil the needs of MICE tourists in order to provide better services. Students are expected to understand how to create and produce those events in term of management process, also the course reflect the role of different hotel departments in coordinating events arrangements. Learning out comes.

The students will be able to:

1 Know comprehensively in planning, designing and management of events and conferences, including resources management, budgets and time.

2.  Evaluate the restrictions and regulations governing the activities / international conferences.

3.    Know in the social, cultural and political issues that affect the diversity of cultures while designing conferences and events.

4.  Analyse the role of the promotion, advertising and public relations in managing conferences and events.

5.  Apply analytical and creative skills to analyse and servicing international events.

6.     Work effectively in accordance with international standards in the field of planning and management of events and conferences.

Hotl 151

Financial skills in the hospitality industry

The course reviews the Sources of financial information in hospitality organizations derived from accounting concepts to enable students to deal with the special accounting information systems and to read the financial statements and the possibility of analysis according to the scientific principles of financial management in the hospitality organizations.

Learning out comes.

The students will be able to:

1-      know what management accounting in the hospitality industry, and how differ from management accounting used in other industries.

2-      Analysis the role of financial planning in  hospitality establishments. 3- create financial plans for hospitality establishments.

4-      Apply skills in financial planning to solve complicated problems in the hospitality industry.

5-    Evaluate the significance of revenue management in the hospitality industry.

Hotl 211

Internship I

Hospitality Management Internship1 (6 credit hours/practical).

This course provides an opportunity for the student to complete a cross training program in the hospitality industry. Emphasis is placed on meeting the needs of both the student and the hospitality operation offering the management internship. Students must complete 350 hours of internship work and acquire a basic but comprehensive idea on hospitality operations under academic supervision, subject to the approval of the department.

Learning Outcomes:

At the completion of the training period the student will be able to:

1: The application of academic knowledge in a vocational preparation.

2: Having an experience in the industry field, knowledge and professional ethical concerns. 3: understanding the organizational and vocational culture.

4: Effective communication.

Hotl 212

Special Foreign Language II

The course focuses on the language and professional skills required for the students to perform effectively in their prospective careers. The major priority throughout course is to improve students' speaking, reading, writing and listening skills. Practice takes the form of short conversations related to tourism and hospitality in addition to use the showing training methods by showing some videos related.

Learning out comes:

1: Understanding of employment and work flow in the hospitality industry in a chosen language. 2: Understanding the requirements of relations and customer service in the hospitality sector in a chosen language.

3: Effective communication with hospitality service suppliers in a chosen language.

4: understand the vocabularies and tem related to aviation industry in a chosen language.

Hotl 213

Etiquette and protocol in hospitality industry

This course is designed to highlight the most important ideas of the protocol and etiquette and its applications in hospitality industry, The course is divided into two parts, Part I: The art of etiquette and Part II: The Art of Protocol (Protocol), as well as providing a general framework in term of business etiquette within the hospitality industry and its relations.

Learning out comes.

1: knowledge skill of etiquette in both socially and formally. 2: applying the skills of dress etiquette.

3: knowledge of etiquette procedures in dining in both formal and informal events. 4: Knowledge of etiquette in term of meeting and interviews.

5: knowledge of formal visits protocol and the international conferences procedures in term of etiquette.

Hotl 214

Sales and customer services skills in hospitality industry

This course is designed to provide students with the basic skills in service, selling operations within the hospitality sector, using the selling methods, basic components of customer service, also the course focus on methods for organize, stimulate and evaluate selling skills and its importance to maximize hotel revenue.

Learning outcomes:

The student should be able to

1: knowledge the role of supervision and updates in field of sales and customer service. 2: Planning, managing and measuring the nature of service.

3: Develop a good relation with the existing clients and gain new customers. 4: Understanding of marketing and sales in hospitality industry.

5: Gaining a good negotiation skills and how to arrange contracts in term of selling.

Hotl 221

Room Division Management Applications

Rooms division application:

This course comes to enhance the course of rooms division management reflection the practical side for the front office management and housekeeping procedures.

Learning Outcomes:

The students will be able to:

1: knowing the front office procedures.

2: knowing the applications of housekeeping procedures such as room setup, laundry instructions, etc.

3: Have efficient communication skills. 4: Having a good vocational aesthetic.

Hotl 231

Food Sanitation and Safety

Covers the principles and practices of sanitation and hygiene as applied to the food service industry, emphasizing the training of supervisory personnel in sanitation procedures. After completing the course, students should have an acute awareness of the impact of emerging food industry segments on food safety, importance of establishing documented HACCP programs from the corporate boardroom to the kitchen floor, development of food specifications, and the selection and qualification of suppliers.

Learning out comes.

1: knowledge of all microorganisms that cause food borne diseases.

2: Describe the symptoms of food borne diseases and the precaution methods. 3: Describe the personal hygiene.

4: Describe the best way to prepare food items with the control of danger temperatures zone during production, serving and storing.

5: discriminate between spoilage and good food materials. 6: describe the best usage for cleaners and sanitizers.

7: describe the best methods to get rid of waste products.

Hotl 232

Food Production I

This course serves as an introductory course in food production for hospitality managers. Students will explore basic cooking techniques, the preparation of utensils and equipment,. This is an interactive lab course giving students the opportunity to use a hands-on approach to cooking in addition to learn the standard methods of receiving and storing raw materials of food and beverages inside the kitchen.

Learning Outcomes.

The students will be able to:

1: knowledge the basics of food preparation, as well as safest practices of food handling. 2: knowledge of the healthy and safety methods in food and equipments handling.

3: Knowledge of the proper usage for kitchen equipments. 4: Read, interpret and prepare different food recipes.

5: Using technology in term of food and beverages.

Hotl 252

Hospitality law and Code of Ethics

This course aims to review the most important global and local legislation on the hospitality industry, with all its components and elements. The course also includes activities related to hospitality establishments legislation such as labor law and social security and health legislation, and hotel and tourism investment And licenses and operating and Consumer Protection, which will provide an appropriate environment for employees and customers and investors in the sector In addition to the ethics of ethics in hospitality industry globally and locally and its reflection on the performance of these institutions.

Learning Outcomes:

The student will be able to:

1.  Understand the laws and how they apply to the hospitality industry.

2.  Reading and analysis of legal issues in the hospitality industry.

3.  Describe the relationship between ethics and law in the hospitality industry.

4.  Formulation of operational policies to conform with the requirements of the various government agencies.

5.  Evaluate and compare liability for personal injuries inside and outside the hotel.

6.  Assess responsibility for damage or loss of property to customers in the hospitality sector.

7.  Compare and evaluate the types of contracts in the hospitality industry.

Hotl 311

Internship II

This course provides an opportunity for the student to complete a relevant internship in a specialized area of the hospitality and tourism industry. Emphasis is placed on meeting the needs of both the student and the hospitality operation offering the management internship. Students must complete 350 hours of internship work in a specialized area and acquire in-depth knowledge and skills in a specific field under academic supervision.

Learning outcomes.

The students will be able to;

1: Development of professional skills need in Hospitality Management.

2: Comparison of individual self-perceptions of the profession and the actual reality of the profession. 3: The knowledge of training needs of labor force in the hospitality sector at various levels.

4: evaluate the program before implementing the training and conduct of the training process during the training process.

5: Evaluating the results at the end of training.

6: writing the final report and update the resume.

Hotl 321

International hospitality information system

Students learn how to use specialized software hospitality institutions in terms of hotel bookings, accounting and reporting, and other aspects associated with the relationship between the guest and the hotel.

Learning outcomes:

The students should be able to:

1.   Understand the basic components of computers and operating systems, Microsoft, and the World Wide Web.

2.  Provide projects that show the ability to use technology of feature information.

3.  Understand the software that will demonstrate the use of technology in decision-making in the field of hospitality.

4.   Discuss the role of management in the design and implementation of computer systems in supporting various aspects of the hospitality industry.

Hotl 332

Food Production II

The course focus on the preparation and serving different kind of salads, oriental desserts, soups

, cakes, and the main dishes for different international cuisine, in addition the course emphasize to design a specialized menu.

Learning outcomes.

1: knowledge of planning, designing all kinds of menus. 2: knowledge of general cooking skills.

3: knowledge of pastry preparation.

4: knowledge the basic skills for international kitchens.

5: knowledge in preparation for different types of soups and sauces. 6: Preparing different kinds of food stocks.

7: Professional skills in shopping for meat, poultry and fish.

Hotl 334

Food and Beverage Services

Students will engage in the practice of service fundamentals. Basic service styles, such as French, Russian, and American service will be taught along with the management functions as they pertain to customer service.

Learning outcomes:

The students will be able to:

1: Implementation of professional practices and standards of service.

2: knowing the benefits of the technology in food service and the guest service cycle. 3: describe the different types of service.

4: Providing recommendations to enhance customer service.

Hotl 435

Material and Cost Control Management in hospitality

This course aims to provide students with the necessary principles of purchasing and storage procedures and their applications in the hospitality industry an how to manage effectively in coordination with other departments in the organization. It includes a definition and importance of food and beverage costs control, and the methods used, Value-benefit analysis of the various materials, keeping the necessary accounting records in financial and administrative decision-making. Learning outcomes:

The students will be able to:

1-   Identify the key factors that affect the cost and availability of goods in the supply chain.

2-   Develop necessary skills of effective procurement management and explore the specifications and inspection and degrees of quality and pricing..

3-   Analysis the principles of inventory management and effectiveness, and to show how they affect the procurement process.

4-   Know the contrast when buying food, and its impact on equipment, and tools.

5-   Understand how food storage and release controls used in the hospitality industry. 6- Application of control procedures in the amount of food used.

7-   Study and analysis of all aspects of the budget and cost control in the food and beverage operations

8-   Analyze and discuss the laws that control the purchase, storage and sale of food process.

Hotl 441

HRM in Tourism and Hospitality Industry

This course focuses on an in-depth look at the different aspects related to the management of human resources in the tourism and hospitality industry. It explains the most important requirements necessary for the successful management of human resources in the tourism and hospitality, which includes planning and polarization and recruitment, training and development, and development and pay and performance appraisal.

Learning Outcomes

The student will be able to:

1. Show the specialized technical knowledge and supervisory skills with some of the administrative knowledge to handle human resources, management and identify and evaluate solutions to the problems that affect the functions of human resources in the hospitality and

tourism sectors.

2.  Demonstrate the creative and analytical skills to interpret the issues and give sound judgments in the field of human resources, planning, recruitment and management of employees in the tourism and hospitality organisations.

3.  Determine the ethical issues that are important to human resource managers.

Hotl 442

Financial Decision Making in Tourism And Hospitality Industry

The course aims to understand the principles and methods of financial management and its applications in the tourism and hospitality establishments, study the financial reports of these institutions and how to prepare and analyse financial statements to contribute in financial decisions.

Learning Outcomes

The student will be able to:

1.   Determine the financial situation of the tourism and hospitality institutions through financial data analysis.

2.     Know the methods of evaluating the investment with the expansion and restructuring applications.

3.   Know the main principles of the financial transactions in tourism and hospitality institutions, accounting cycle, as well as the processes that govern the granting of credit.

4.  Understand the nature and use of the products that are available in the financial markets.

Hotl 443

Strategic Management in Hospitality Industry

This course aims to introduce students to distinction between operational and strategic decisions in the hospitality industry. It also contains how to identify and formulate a Vision and Mission and strategic objectives in the hospitality organization within a changing environment and coordinate internal resources and efforts towards the achievement of the desired vision, and strengthen cooperation with the external environment of the institution.

Learning Outcomes

The student will be able to:

1-   Identify contemporary issues and theoretical concepts which relate to the global hospitality industry.

2- Evaluate the role of mission, goals and stakeholders in the planning and development process in the hospitality sector.

3-   Develop appropriate strategies and evaluate the strategies used in the various sectors of hospitality.

4-   Conducting SWOT analysis.

Hotl 444

Restaurant Management

This course will emphasize the nature, scope, and significance of restaurant management within the hospitality industry. The class will provide insight into the operation of a well-run restaurant, including restaurant planning, organization, staffing, coordination of operations, and budgeting.

Learning out comes:

The students will be able to:

1: summarize the catering sector components. 2: describe the basics for customer service.

3: Evaluating the different operations related to management process in catering industry.

4: understanding the restaurant's menu, how to fix prices, design and profit margin requirements.

Hotl 445

5: Knowledge of successful restaurant manager qualifications.

6: understand the general organizational chart in restaurants in general and hotel restaurants in particular.

Revenue Management

The course aims to introduce the fundamentals of revenue management in the hospitality industry and the importance of revenue enhancement. It includes a an emphasis on revenue per available room (RevPAR) and demand management , Scheduling bookings and the application of appropriate pricing policies and manage group bookings and booking surplus.

Learning Outcomes

The student will be able to:

1- Define the importance of revenue management role in the hospitality industry. 2- Understand the key skills required for a revenue manager.

3- Managing analytical procedures including demand analysis forecasting, pricing and appropriate revenues to solve unexpected problems in the hospitality sector.

Hotl 446

Managing Small and Medium Enterprises in Hospitality

This course aims to define the types and the particular characteristics of small and medium enterprises (SMEs) for investments in tourism and hospitality projects. The course includes the planning, organizing, directing, controlling marketing, financing and managing of these projects effectively. The focus is on the process of establishing a small business or medium in the field of tourism and hospitality in terms of preparation of the initial economic feasibility study, management, finance and marketing.

Learning Outcomes:

1-   Provide opportunities to achieve the goals set out in the course.

2-   Work independently and with others in selection and establishment of a small or medium business in the field of tourism and hospitality industry.

3-   Analysis the principles of planning, organizing ,directing and management of small and

medium enterprises.

Hotl 448

Quality Management in Tourism and Hospitality

This is an integrative course intended to draw together the several disciplines on which hospitality administration is based. The course examines operational reality through field observation with the aim of improving guest satisfaction, decision making, and productivity. It includes a definition of the concept and importance and total quality management applications in the tourism and hospitality

according to international standards and local procedures.

Learning Outcomes

The student will be able to:

1-   Identify the processes and concepts of quality management

2-   Evaluate quality management effectively in the tourism and hospitality operations. 3- The application of various theoretical concepts and models for improvements

4- Develop decision-making skills through the analysis of the various relevant case studies in quality management in the service sector, especially tourism and hospitality industry.

Hotl 449

Graduation project

This course aims at highlighting the importance of scientific research in academic studies and gives students the opportunity to study a range of interests independently. This course involves the preparation of a report of scientific methodology in a specific area under the supervision of an academic and discussed in the presence of faculty members in the department and other students enrolled in the course.

Learning Outcomes

The student will be able to:

1-   Generating framework knowledge of hospitality project.

2-   To develop an analytical skills of the previous literature review.

3-   Propose and justify appropriate research design and methodology for the project and determine the appropriate analytical methods.

4- Formulate the preliminary conclusions and recommendations based on the results of the project.

5-   Writing a research report or business plan

Hotl 455

Selected Topics in Hospitality

This course contains variable content that addresses timely and complex issues of the hospitality industry from a variety of disciplines or intellectual domains. This course provides students with knowledge and skills that are not formally part of the curriculum.

Learning Outcomes:

Learning outcomes vary depending on the topics covered in this topic.

Tour 111

Principle of Tourism Management

This course aims to give students the knowledge of what is management, its core functions and its relationship with the services and tourist facilities. This course includes several subjects to be studied by the student, such as: concepts and definitions of tourism management, the tourism system, the impacts of tourism, in addition to other related sectors in the tourism body. The course will also demonstrate the definitions of tourism, tourist, the historical development of tourism, travel and tourism patterns and their impacts. Students are expected after studying this course to:

1. Know the concepts of travel and tourism and the functions of tourism management.

Tour 131

Research methods for tourism and hospitality

This course is aims to give students the basic knowledge and skills to conduct research in the tourism and hospitality sectors locally and internationally. This course identifies the basics of scientific research in general and research methods in tourism and hospitality in particular. The course also concerned about clarifying the search process from the proposal to the end of displaying the research results and recommendations. The course highlights the ethics of scientific research and the contribution of research to knowledge and its originality. To increase knowledge, students are required to conduct research individually or in groups under the supervision of the instructor, preferably applicable to the Jordanian environment. Students are expected after studying this course to:

1.  Know what scientific research is.

2.  Apply critical thinking in research.

3.  Analyse the results of scientific research.

4.  Evaluate the research and its findings and recommendations.

Tour 140

Tourism in Jordan

This course aims to provide students with the necessary information about the development of tourism in Jordan since the establishment of the country in the twenties of the last century until now. The course also reviews the most important elements of the Jordanian tourism product and its components, and various Jordanian tourism patterns, economic, cultural and environmental importance of tourism Jordan, services and facilities tourist strategies Jordanian tourism policies, Jordan's tourism statistics, legislation and ethics tourism in Jordan, Jordan's tourism organization, the Jordanian tourism marketing, sustainability and quality of tourism services in Jordan. This course requires field visits to some sites and various tourist establishments in Jordan. Students are expected after studying this course to:

1.  Recognise the current situation of tourism and tourism products in Jordan.

2.  Analyse the tourism environment in Jordan compared with other countries.

Tour 142

Jordan’s Archaeology through the Ages

This course aims to provide students with the necessary knowledge of previous civilisations that settled in Jordan and the legacy of serving the effects of the Jordanian tourism product as attractions for tourists from around the world. This course includes archaeology from different archaeological ages such as prehistory, Greek, Nabataea, Roman, Byzantine and the Islamic period until now.

This course is concerned with the impact of these artefacts on the development of domestic and inbound tourism to Jordan. This course requires field visits to some of the different archaeological sites in Jordan. Students are expected after studying this course to:

1. Know the past civilisations that settled in the Jordanian territories and their civilised and humane legacies that can make Jordan a global tourist destination.

Tour 322

Marketing for tourism and hospitality

This course aims to provide students with the concepts and definitions of tourism marketing and the tourism destination marketing mix of traditional and contemporary for all tourism services. The course discusses the concept of marketing and marketing mix of tourism and hospitality. The course offers students contemporary marketing issues in the tourism and hospitality establishments such as e-marketing, marketing through social networks. The course also focuses on the role of tourism destination marketing organisations such as tourism boards and the role of public and private sector in the marketing of the tourism destinations. Students are expected after studying this course to:

1.  Know the marketing concept and elements of the marketing mix.

2.  Analyse the internal and external environments of the tourist market.

3.  Plan and implement the marketing and promotional programmes and their effectiveness.

Tour 336

Tourism and Hospitality Statistics

This course aims to give students the basic concepts of information and knowledge relating to the travel and tourism and hospitality statistics nationally and internationally. Students are exposed to the international definitions terminology of tourists, visitors, travellers, and the exceptions of those definitions for international statistics. Other important terms such as are discussed such as length of stay of tourists, statistics on modes of transport types, place of residence and nationality. The course introduces students to the local and international statistics and their applications practically these statistics such as hotel occupancy rate, the average length of stay and the change in the tourism activities and receipts. Students are expected after studying this course to:

1.  Known international statistical terms related to international tourism and tourists.

2.  Analyse, discuss and present these statistics in order to be useful to the decision maker.

Tour 448

Sustainable Tourism

This course aims to build a clear understanding of the concepts of sustainability and its relation to tourism development at the local, regional and international level. The course also enables students to review the theories and methodologies for sustainability in the tourism industry. The course provides an analysis of the dimensions of sustainable tourism, which includes economic, social, cultural and environmental dimensions. The course also focuses on the impacts and social responsibilities of the tourism businesses. This course requires field visits to some tourist sites and tourist establishments in Jordan. Students are expected after studying this course to:

1.  Know the concepts of sustainability and sustainable tourism.

2.  Analyse the four dimensions of sustainable tourism.

3.  Assess the implications for the sustainability upon tourism development.

SCI 100

Computer Skills