Programme Objectives and Courses

  • Participation in the hotel business.
  • Restaurant management.
  • Supervising the management of the kitchen.
  • Supervising the management of hotel services.
  • Know the terms of the hotel used.
  • Ensure the work inside the hotel.
  • Ability to use the opera reservation system.
  • Ability to service hotel customers.
  • Management of front offices.
  • Supervising the work in the Department of Hotel Management.
  • Practice and demonstrate industry-standard knowledge and skills regarding sanitation, personal hygiene, and safety procedures.
  • Practice and demonstrate skills and knowledge required of professional culinarians and apply them to commercial kitchen operations.
  • Demonstrate the ability to work in a professional kitchen as a prep, line, and pantry cook.
  • Demonstrate the ability to work in a professional bakery.
  • Display classic and contemporary cooking and baking techniques that represent a variety of global cuisines.
  • Anticipate and manage labor and food costs in order to operate an economically stable environment.
  • Demonstrate purchasing responsibilities by writing food specifications, applying best purchasing practices, interpreting market trends, using new technology applications, and analyzing operational cost controls.
  • Utilize interpersonal skills to lead/manage first-level employees in a culinary setting.
  • Practice the team concept in planning, purchasing, preparing, and serving food items in a variety of professional food service environments.
  • Develop an extensive business portfolio that displays the student's resume, cover let, skill set, work philosophy, and career goals.

Programme Details

The program is designed based on the need of the local market to specialize in hotel management. The program includes training in basic skills in specialization such as front office management, kitchen skills and food preparation, food and beverage management, accommodation management, hotel management skills, technical English language skills and computer skills.

  • Age “ 18 – 33 “.
  • High School graduates.
  • Aptitude Test “ HRDF “.
  • Gosi Clearance Proof .
  • Proof of not receiving any subsidy from HRDF.
  • Health fitness.
  • English entry level.

  • Mode of delivery: Face-to-face, blended learning platforms, online, research, student centered learning, tutorials, lecture, presentations, assessments, project-based assignments, and applied learning.
  • Final assessment: Written/Practical exams and final projects.
  • Graduation requirements: 60%.
  • Total contact hours: 2200 - 2300 hours full-time.
  • Duration of program: Academic Study: 18 Months and Work Placement / Internship: 6 Months.

Students who successfully complete the program (academic study and work placement/internship) will be awarded with the Certificate in Hotel Management Diploma by HTMi. Saudi Arabia – Higher Institute for Tourism & Hospitality.

  • Principles of Hotel Management.
  • Principles of Tourism.
  • Principles of Hotel and Tourism Marketing.
  • Restaurants, Conferences and Events Management.
  • Food & Beverage Service.
  • Food Production (1).
  • Food Production (2).
  • Food Safety in Hotels.
  • Rooms Division Management.
  • Front Office Management.
  • Computer Applications in Hotels.
  • Technical English in Hotels (1).
  • Technical English in Hotels (2).
  • English Language in Tourism.
  • Communication Skills in English.
  • Customer Service and Protocol.
  • Graduation Project.
  • Field Training.

Course is a two years program, 2256 training hours

Graduates build applicable skills through knowledge in hospitality management coupled with a broad education and awareness of skills and attitudes which will prepare students for responsible leadership roles in the hospitality industry.