Department of Hospitality and Tourism Management
Introduction to Program
Tourism is the single large industry in the world today. As per UNWTO statistic international tourist arrival stood at 940 million and foreign earning was $923 billion in the year 2010. Tourism is termed as the master key of the world economy. It is the industry of the industries because tourism is the combination of 109 sectors. Its produces 1 job in every 2 and half seconds. More than 300 million persons are directly employed in the industry throughout the world. One out of every 8 persons is employed in this sector. This trend shall continue throughout the 21st century. Simultaneously tourism shall change quality of the life style of the people.
The primary matter of the Bachelor Degree program in tourism & hospitality management is to produce skilled manpower and competent personnel well trained to meet the ever growing demand of the tourism sector. Since tourism is a labor-intensive profitability sector both for private and public undertakings, there is high demand world-wide for professional degree in this sector. Responding to this demand, European university of Bangladesh has decided to offer four year professional degree in tourism and hospitality management.
The program focuses on hotel operation skills and management practice in the tourism and hospitality industry. It also offers a variety of exciting activities to enrich student’s academic and practical experience including local and overseas internship training. The University has highly Qualified and experienced fulltime teachers and professionals who are experts in various sectors of the tourism and hospitality industry, to provide individual academic and professional education and training advice.
Hospitality and Tourism Studies has been brought into existence by the university since 1992. The hospitality programme spans over a duration of 4 years. The courses provide hands on experience imparting training in both practical and theoretical aspects of the Hotel Catering and Institutional Management. A competent faculty team and guest lectures from leaders in this industry give the course its cutting edge.To be a leader in development of professionals in the field of hospitality management.
To train and educate, at all levels, persons of outstanding abilities who can become future leaders for the hospitality industry. To work closely and proactively with the industry to address the need of the highly skilled manpower Identification and development of critical managerial qualities is the primary focus of faculty members. Innovative teaching methods are adopted in order to clarify concepts and hypotheses. Conventional class room lectures form the bedrock on which case studies, assignments, group projects, seminars, debates, elocution, role playing, and psycho-analysis help in further development of the student. Field work and guest lectures are applied to give critical practical orientation.
The idea behind the whole academic exercise is not to make students exam oriented but business inclined. The ability to ask questions and challenge the established norms can only come through such endeavours.
Mission of The Program
The School of Hospitality & Tourism Studies is dedicated to impart quality higher education & training in the field of hospitality management, to prepare globally competitive managers & professionals for the international hospitality industry.
Program Learning Outcomes
Upon successful completion of the AS degree in Hospitality and Tourism with a concentration in Hospitality Operations Management the student should be able to:
Use knowledge and skills associated with problem solving, creative and critical thinking, reflection and decision making to function effectively in the classroom, community and industry.
Apply the concepts and skills necessary to achieve guest satisfaction.
Demonstrate leadership and teamwork to achieve common goals.
Conduct him/herself in a professional and ethical manner, and practice industry-defined work ethics.
Communicate effectively and confidently in the classroom, community and industry.
Demonstrate knowledge of multicultural perspectives to meet the needs of the guests and employees.
Lead with the knowledge that the foundation of tourism is based on the respect for the host culture with the responsibility to perpetuate the unique values, traditions, and practices of that place.
Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry.
Demonstrate ability to perform basic and supervisory level job functions in hotel and restaurant careers.
A Higher Secondary Certificate (HSC) or its equivalent in Science, Arts, Business Studies or other fields of study is the basic educational requirement. Minimum qualifying GPA is 2.5 individual in SSC/O’ level and HSC/’A’ level examination.
Completion of 34 courses (102 credits hours)+ 01 Technical Visit(4 Credits Hour)+02 Industrial Attachment(08 Credits Hour)+ 01 Dissertation(06 Credits Hour)
Passing of all courses individually and maintaining a minimum Cumulative Grade Point Average as may be determined by the authority.
The minimum passing grade for internship is “c”.
Course Duration (specialization):
This Bachelor Degree Program is subdivided as follows:
First Year- Freshman Year
Second Year – Sophomore Year
Third Year- Junior Year
Fourth Year-Second Year
After completing First, Second, Third and Fourth years (120 credit hours), Bachelor Degree will be awarded in Tourism and Hospitality Management.
Grading System and Performance Evaluation
The total performance of a student in a given course is based on a scheme of continuous assessment. For theory courses this continuous assessment is made through Attendance, Class Tests and Assignments. This assessment is also made through Mid-term Examination and Semester Final Examination. The total marks distribution is as follows:
|Attendance & Behavior||10%|
|Numerical Grade||Letter Grade||Grade Point|
|80% and above||A+||(A Plus)||4.00|
|75% to less than 80%||A||(A Regular)||3.75|
|70% to less than 75%||A-||( A Minus)||3.50|
|65% to less than 70%||B+||(B Plus)||3.25|
|60% to less than 65%||B||(B Regular)||3.00|
|55% to less than 60%||B-||(B Minus)||2.75|
|50% to less than 55%||C+||(C Plus)||2.50|
|45% to less than 50%||C||(C Regular)||2.25|
|40% to less than 45%||D||2.00|
|less than 40%||F||0.00|