AUL | Bachelor of Business Administration -Event Management (BBA)

Bachelor of Business Administration -Event Management (BBA)

Program Level Student Learning Outcomes

Knowledge and Understanding

Identify the basic knowledge about events
Recognize the different types of events
Recognize the importance of Mega events and its effect of economy

Intellectual Skills

Develop analytical skills regarding site selection for events
Distinguish between Mega, Hallmark, Festivals, and special events

Practical and Professional Skills

Apply theoretical knowledge to actual situations illustrated in assignments, case studies and Project work.
Estimate risks at different events.
Plan the steps for a meeting or an event.

General and Transferable Skills

Communicate with suppliers regarding an event need
Assist an Event Planner with executing events

Courses & Requirements

General Requirements

Code	Name	Credits
CST201	General Education I	3
CST 202	General Education II	3

Required Credits: 6

Description: Courses required for all AUL Students

English Requirements

Code	Name	Credits
ENG203	English for Academic writing English for Academic writing ENG203 This course is a comprehensive rhetoric and sentence structure course. It aims at developing the students’ reading skills to become strategic readers, to expand general vocabulary, and to think critically. Students are expected to be able to comprehend reading by practicing various reading skills such as predicting, scanning for details, skimming for main ideas, guessing meanings from context and making inference. Moreover, students are helped to learn how to appreciate literature. This course emphasizes, however, the interaction of reading and writing skills. Therefore, students are guided to organize and express ideas through writing well-organized and developed essays.	3
ENG204	Advanced Eng. Academic Writing Advanced Eng. Academic Writing ENG204 This course is designed to develop students’ reading, writing, and speaking skills and help them fulfill their academic requirements. They will boost their critical thinking skills through fulfilling various text-analysis tasks, and enrich their vocabulary repertoire. Students will thus improve their sentence structure, paragraph, and essay writing whilst multi-drafting essays of various types. They will have the chance to enrich their fluency and accuracy through preparing and presenting an authentic public talk.	3
ENG206	Business Communication Skills	3

Required Credits: 9

Description: three courses are required (ENG203, ENG 204, ENG206)

Business Common Requirements

Code	Name	Credits
ACC210	Accounting I Accounting I ACC210 This course is intended to introduce the basic theory, concepts and practice of financial accounting and to enable students to understand information contained in the published financial statements of companies and other organizations. This course will focus on external reporting of accounting data. The course will include the accounting cycles for service and merchandising firms; preparing and interpreting related financial statements. Specific aspects of accounting will also include control over cash, accounts receivables, and inventory costing under the perpetual and periodic methods. By the end of the course students will acquire a good understanding of basic accounting terminology, principles and procedures; they will be able to use their knowledge and skills in everyday life or for continued studies in accounting.	3
BHTM232	Introduction to Hospitality and Tourism Introduction to Hospitality and Tourism BHTM232 This course will provide Students with information and management principles in many key areas of the industry, including: service (the core of the industry); tourism; business ownership and development; hotels and lodging; food and beverage; recreation and leisure; and meetings and conventions. In short, this course is an overview of the dynamic world of the hospitality industry.	3
BHTM233	Introduction to Convention Management Introduction to Convention Management BHTM233 The course aims to shed the light on the Importance of meetings, conventions and expositions, as they are considered major source of revenue in the hospitality industry, and a lucrative segment for any country that have natural resources or wonder places subject of attraction to tourists and business people who would like to combine business with pleasure.	3
BHTM334	Hospitality Layout & Design Hospitality Layout & Design BHTM334 The course emphasizes the interior planning & development of the hotel’s layout & design of the rooms, lobby, front desk, kitchen areas, outlets and departmental offices in order to have a proper set up to facilitate ease of and increase productivity. The course is also designed to give students an understanding of the importance of qualities of menu planning to a food service operation, which emphasizes on how to write menus for each area of the food service including breakfast, lunch, and dinner.	3
BHTM338	Business Etiquette and Protocols Business Etiquette and Protocols BHTM338 Good Etiquette is vital in today’s workplace. Employees are more likely to interact with people from different countries, regions and cultures in the course of their work. Adherence to shared Etiquette principles and protocols can facilitate work relationships, reduce stress and increase productivity. This course is based on presenting the basic principles and practices of business Etiquette and Protocols.	3
BHTM395	Hospitality and Tourism Internship Hospitality and Tourism Internship BHTM395 An extensive training lab course whereby students have a library covering a wide selection of video training programs in all the hospitality departments and covering specific proper procedures of each job; In addition, professional speakers from the hospitality industry of managerial levels will lay lectures and show actual simulations on administrative skill procedures.	3
BHTM435	Supervision Supervision BHTM435 Gives students the role of supervisory and aspiring supervisory the information they need to excel in the hospitality industry. Topical coverage: duties and responsibilities, increasing productivity, control of labor costs, effectively communicate, manage conflicts and change, and use time management techniques effectively.	3
BHTM438	Customer Service Management in Tourism & Hospitality Customer Service Management in Tourism & Hospitality BHTM438 Customer Service Management it’s a business strategy and a set of business processes and policies that are designed to acquire, retain, and service customers.	3
HRM210	Human Resource Management Human Resource Management HRM210 The world of human resource management has experienced major changes. The impact of global competition and rapid technological advances has accelerated trends such as shared service centers, outsourcing, and just-in-time training. All business areas are being restructured in many organizations. This course provides a realistic approach to the management of human resources. It is balanced throughout by current HR theories and concepts. Case studies are discussed relative to each chapter. The course is intended for students who are being exposed to Human Resource Management for the first time.	3
MGT210	Introduction to management Introduction to management MGT210 Introduction to Management covers a lot of ground. Its focus ranges from understanding the functions and roles of managers to making sound decisions and working in teams. Successfully managing an organization is an enormously demanding task. This course will help students to acquire basic management skills to take a launch in the business world. It is oriented for first-timers in practicing management and get you acquainted with the main theories and principles drawn from the schools of management established during the 19th and 20th century.	3
MGT410	Business Research Business Research MGT410 This course is written with a progressive logic, which means that terms and concepts are defined when they are first introduced. This course gives a comprehensive introduction to the subject of business research. Acquainting participants with all modern and universally applied research concepts, tools, and techniques, it encourages them to apply their acquired theoretical knowledge to real life situations.	3
MIS210	Management Information System Management Information System MIS210 This course introduces students to the basic concepts and developments in information systems. Areas of study include computer technology, information system concepts, information system development, and the use of technology in organizations. Students gain hands-on experience by using microcomputers to solve business problems.	3
MKT210	Introduction to Marketing Introduction to Marketing MKT210 This course evolves on analyzing the elements of the marketing mix, namely product, price, promotion and channel of distribution. It introduces the marketing concept and the relevant internal and external factors affecting the marketing activities. It also highlights the consumer buying process, along with its complementary analyses.	3

Required Credits: 40

Major Courses

Code	Name	Credits
BHTM222	Festivals & Special Events Management	3
BHTM224	Health, Safety, & Welfare at Events	3
BHTM238	Catering Management + Lab Catering Management + Lab BHTM238 In order to approach catering as an art which mixes both creativity and management; It is essential in any catering operation to express an image which is consistent with your company. In addition, this course must represent the collectivity of the staff from around the world. It must be a managed process which serves the needs of both the client and the company.	4
BHTM321	Event Risk Management Event Risk Management BHTM321 Event Risk management is a well-established discipline and an important part of every organization. However, in recent years, events have shown that traditional risk management techniques, though necessary, are not sufficient.	3
BHTM324	Trade Shows Management	3
BHTM326	Sports Events Management	3
BHTM345	Corporate Event Project Management	3
BHTM441	Hospitality & Tourism Practical Training Hospitality & Tourism Practical Training BHTM441 Practical training and firsthand experience in at least four (4) areas in a reputable and prestigious hotel. A report is required to be submitted by the student of the actual work experience gained and an evaluation form is to be filled by the employer on the work progress of the student.	1
BHTM447	Creative Event Design	4
BHTM551	Hospitality & Tourism Senior I Hospitality & Tourism Senior I BHTM551 Independent study project under the direction of a faculty advisor which will include library, empirical research, or analysis and written on an international hotel or restaurant chain.	2
BHTM552	Hospitality & Tourism Senior II Hospitality & Tourism Senior II BHTM552 Advanced in depth study project under the supervision of a faculty advisor to research the hospitality industry providing analytical solutions to the problems being faced.	2

Required Credits: 31

Major Elective

Code	Name	Credits
BHTM218	Travel Agency Management Travel Agency Management BHTM218 This course focuses on the trends; operation; and management practices of travel agencies and tour operators. It also gives a background on industry structure, and overview of specialized areas relating to travel agency management. Topics include travel agency organization and operations as well as package planning, implementation and evaluation. It also covers marketing and development, Global distribution systems and international air transportation essentials.	3
BHTM219	Domestic Travel & Tourism Domestic Travel & Tourism BHTM219 This course will provide a comprehensive and understandable view of the local tourism, as well as its relationship to the management of successful operations.	3
BHTM234	Front Office Management + Fidelio Lab Front Office Management + Fidelio Lab BHTM234 The course familiarizes the student with the rooms division of the hotel. Topical coverage: yield management, reservation, check-in check-out, & night audit. The importance of the relationship of the Front Office and other departments will also be covered.	4
BHTM236	Food & Beverage Services Food & Beverage Services BHTM236 The course provides an up to date introduction for those who are considering a management career in commercial or noncommercial food service. The course reinforces basic knowledge and provide fresh perspectives for those who currently manage food service operations	4
BHTM430	Hospitality Purchasing Management Hospitality Purchasing Management BHTM430 The course will provide a comprehensive and understandable view of the activity, as well as its relationship with the Management of a successful operation.	4
BHTM440	Hospitality & Restaurant Leadership Hospitality & Restaurant Leadership BHTM440 The strongest attraction of the commercial food service business is that the enables the individual to build a business of his very own. The restaurant industry is one of the few remaining fields, which an individual can enter with a relatively small capital investment and by dint of ability, and hard work achieves ultimate success.	3
BHTM442	Food Management: Safety & Nutrition	3
BHTM443	Baking & Pastry (Kitchen Lab)	3
BHTM445	Cooking Arts & Food Production (Kitchen Lab)	3

Required Credits: 9

Description: Choose three of the following: (BHTM218, BHTM219, BHTM234, BHTM236, BHTM430, BHTM440, BHTM442, BHTM443, & BHTM445)

Free Elective

Code	Name	Credits
FRE-I	Free Elective	3

Required Credits: 3

Department Majors & Programs

Bachelor of Business Administration -Event Management (BBA)
98 Credits
Bachelor of Business Administration - Travel and Tourism (BBA)
98 Credits
Bachelor of Business Administration - Hospitality Management (BBA)
98 Credits

Bachelor of Business Administration -Event Management (BBA)

Program Level Student Learning Outcomes

Courses & Requirements

English for Academic writing

Advanced Eng. Academic Writing

Accounting I

Introduction to Hospitality and Tourism

Introduction to Convention Management

Hospitality Layout & Design

Business Etiquette and Protocols

Hospitality and Tourism Internship

Supervision

Customer Service Management in Tourism & Hospitality

Human Resource Management

Introduction to management

Business Research

Management Information System

Introduction to Marketing

Catering Management + Lab

Event Risk Management

Hospitality & Tourism Practical Training

Hospitality & Tourism Senior I

Hospitality & Tourism Senior II

Travel Agency Management

Domestic Travel & Tourism

Front Office Management + Fidelio Lab

Food & Beverage Services

Hospitality Purchasing Management

Hospitality & Restaurant Leadership

Department Majors & Programs

Bachelor of Business Administration -Event Management (BBA)

Bachelor of Business Administration - Travel and Tourism (BBA)

Bachelor of Business Administration - Hospitality Management (BBA)

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