Accounting in business. Analyzing and recording transactions. Adjusting accounts and preparing financial statements. Completing the accounting cycle. Accounting for merchandise operations. Inventories and cost of sales. Accounting information systems. Cash and internal controls. Accounting for receivables. Ethics in accounting incorporated in the presentation of financial statements.

Students entering at this stage are considered to be at the academic starting point of the Preparatory English Program.  Elementary skills with an emphasis on structured reading and listening texts are employed with an emphasis on skill development.

Introduction to basic sentence formation, speaking, listening, and reading skills. All students who score less than 380 will be placed in this program.  The main emphasis is on elementary speaking skills.   The course helps students to develop an understanding of basic language concepts.  It is designed for students who are not presently prepared to study in a preparatory year program.

Students entering this program should have a minimum 410 TOEFL score. Intermediate skill development in structured reading and listening texts will be emphasized. Students will also study basic essay formation.  Materials used are at a CEFR B-1 /B-2 level.

Students entering this program should have a minimum 440 TOEFL score.  Upper-Intermediate skills with an emphasis on near native reading and listening texts are employed. Students will study academic essay writing.  Materials used are at a CEFR B-2 level.

This course completes the English component of the Preparatory English Program. Students entering this program should have a minimum 471 TOEFL score.  Upper Intermediate skills with an emphasis on reading, listening and writing.  

Prerequisite(s): 

Basic nutritional principles related to fitness and sport. Secondly Students will receive instruction in the fundamental skills, rules, strategies and equipment of the sports of soccer.  The third component is comprised of an introduction to the organization and practice of Aquatics.

Prerequisite(s): 

This course primarily aims at the development of critical thinking among the students through the mathematical concepts studied at the high school level. Word problems will be an important part of the course.

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Prerequisite(s): None

Supply chain drivers. Supply chain strategies. Supply chain metrics. Types of relationship between supply chain members. Latest trends in supply chain management. Use of technology to manage supply chains. Compliance with social and environmental aspects.

This course introduces students the importance, and practices of customer relationship management in tourism and hospitality management setting. Course covers basic principles and practices needed to attract and retain customers, innovative approaches to calculating the value of customers, managing customer portfolios, and making strategic decisions necessary to increase customer equity using value propositions.

Prerequisite(s): 

Introduction to basic usage of information technology in Hospitality and Business Management, introduction to information systems,  writing a professional report using Microsoft word, developing and delivering an attractive presentation using Microsoft PowerPoint, developing professional excel sheets, using google services professionally

Prerequisite(s): 

Introduction to events management. Managing event projects. Event design and production. Event operations. Managing the event human resource. Event finance. Event marketing. Event health, safety and risk management. Mega-events. Corporate events. Cultural events and festivals. Event impacts, sustainability and legacy. Events and the media.

Prerequisite(s): 

In Meeting Guest Expectations through Planning. The Guest Experience. Developing the Hospitality Culture. Staffing for Service. Training and Developing Employees to Serve. Planning the Service Delivery System. Involving the Guest. Communicating for Service. Planning the Service Delivery System. Measuring and Managing Service Delivery. Fixing Service Failures. Service Excellence.

Prerequisite(s): 

Students explore the basics of hospitality segment, including hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; assemblies, events, and attractions; and managerial areas of the hospitality industry.

Prerequisite(s): 

Access hazards in the workplace, understanding the basics of first aid, demanding and aggressive customer’s, basics firefighting, housekeeping & cleaning, slips and trips, musculoskeletal disorders, exposure to heat and/or cold, hitting or being hit by an object, cuts and burns, mental stress and fatigue and food safety program.

Prerequisite(s): 

Introducing Hospitality. The Hotel Business. Rooms Division. Food and Beverage. The Restaurant Business. Restaurant Management. Tourism. Recreation and Attractions. Sports Events. Meetings, Conventions, and Expositions. Special Events. Leadership and Management

Prerequisite(s): 

Practical training at workplace environment is given in the field of hospitality and hotel management. The duration of the internship course is 8-12 weeks of full-time work. The course should be done during the summer term after successfully completing the first year. Students must attend duty eight hours a day, five days a week at the assigned hotel to practice learned knowledge during the first year. A student is assigned a work supervisor who plans student training and provides guidance and advice during the training period. 

Prerequisite(s): 

Overview of contemporary marketing. Global marketing environment. Marketing manager's role in a market-directed economy, marketing objectives, strategic planning, and developing marketing mixes for target markets. Material is presented as it relates to the four "P's" of marketing: product, place, promotion, and price.

Prerequisite(s):