The University of Jordan/ Aqaba
Faculty of Tourism and Hotels
Department of Food and Beverage Management
B.A Program Plan 2010
* University Requirements ( 72Crdt.Hrs)
**Requiremed Courses (87 Crdt.Hrs (
A. College Requirements (21 Crdt.Hrs)
No Course
5301101
5301102
5302101
Course
Introduction to Tourism Industry
History of Tourism in Jordan
Principles of Hotel Management
Crdt.Hrs
3
3
3
3
5303101
Hospitality and Accommodation Culture and Ethics
Food and Beverage Management
5204201
Principles of Marketing
3
5402202
Computer Skills / Humanities Colleges
3
5302102
3
B. Department Requirements ( 66 Crdt.Hrs)
5303210
Food Praparation 1
3
5303212
Food Praparation 2
3
5302211
Bevarage Praparation 1
3
5302214
Bevarage Praparation 2
3
5303250
English Terminology in Food & Beverage
3
5303220
Foods & Beverages Services
3
5303310
International Cuisine 1
3
5303312
International Cuisine 2
3
5303314
Arabic Cuisine
3
5303328
Catering for Groups
3
5303340
Nutrition and Health in Foods & Beverages
3
5303342
Dietary Foods & Beverages
3
5303400
Research Methods in Food & Beverage
3
5303440
Strage and Preservation of Foods & Beverages
3
5303460
Resturant Management
3
5303461
Menu Planning of Food & Beverage
3
5303470
Food & Beverage Marketing
3
5302210
Equipment Planning Hotel
3
5302340
Systems Hotel Technology
3
5302410
Hotel Quality Control Management
3
5301441
Hotels & Foreign Language 1: Tourism
3
5301442
Hotels & Foreign Language 2: Tourism
3
1
*** Elective Courses (9 Crdt.Hrs)
chosen from
Course
Course
No
5301210 International Tourism and Travel
5301260 Economics of Tourism and Hotels
Crdt.Hrs
3
3
5301320
Ethical Standards in Tourism and Hotel Services
3
5301340
English in Tourism
3
5301461
Tourism and the Interaction of Culture
3
5302250
English for Hotel Management
3
5302312
Modern Trends in Hospitality
3
5301421
Resort and Tourism Establishments Management
3
5302318
Events and Conferences Management
3
5301361
Tourism and Hotel Laws and Legislations
3
****Business College Courses (9 Crdt.Hrs(
chosen from
5201101
Principles of Business Administration
3
5202101
Accounting 1
3
5203211
Financial Management 1
3
5201403
Human Resources Management
3
Course Description
1- Food and Beverage Management (5303101) (3 credit Hrs.)
This course is an introduction to the industry and service of food and beverage as
found in many establishments that provide such services, especially in hotels, fast
food and traditional restaurants, industrial companies, universities, airports and
others. The course deals with the importance of the food and beverage industry,
and the technological equipment and tools used in the preparation of food and
beverage. It also deals with quality maintenance of food and beverage in
accordance with international standards. It emphasizes as well the identification of
the main elements of management, such as human resources, marketing, finance,
and cost control of foods and beverages.
2- Food Preparation (1) (5303210) (3 credit Hrs.: 1 theoretical; 4 practical.)
This course trains the students in the processes of Food preparation as art and a
sequence of related steps starting with the different sections of a kitchen, the
variety of equipment used in each section at every stage, and the preparation and
cooking technological methods. The principle of cooperative teamwork in
preparing foods, dishes, and meals is emphasized. The students also start training
in the art, type, and nature of cooking meat, poultry and fish as main dishes.
Students are also trained in preparing soups and sauces associated with the main
dishes and trained in the methods of garnishing food in dishes allocated to
various meals.
2
3- Food Preparation (2) (5303212) (3 credit hrs.: 2 theoretical; 2 practical.)
This course complements students' training in the processes of food preparation
that started in the prerequisite. The focus now is on the preparation of hot and
cold appetizers, desserts, pastries and bakery products. Students are also
trained in the practical healthy methods of storing prepared and pre-prepared
foods to maintain their nutritional value.
4- Beverage Preparation (1) (5303211) (3 credit hrs.: 1 theoretical ; 4 practical.)
This course trains students in cold drinks preparation, such as juices, cocktails,
milk shakes, slushes as well as the methods of setting and serving the various
kinds of drinks. Students are also trained in the methods of preservation and
storage of drinks and the appropriate matching of types of drinks with various
types of foods. Students are introduced as well to the typical and special juices
for various countries and their methods of preparation and serving. Students
should also recognize the nutritional value of these juices.
5- Beverage Preparation (2) (5303214) (3 credit hrs.: 2 theoretical; 2 practical.)
This course is intended to train the students in the methods of preparing, serving
and flavoring hot beverages. Students are introduced as well to the types
of carbonated drinks, alcoholic and non-alcoholic beverages in addition to
highlighting the negative effects of these beverages on health. The student
chooses the kinds of drinks in which he/she would like to have his/her training.
6- Food and Beverage Service (5303220) (3 credit hrs.: 1 theoretical; 4 practical.)
This course introduces students to the main types of foods and beverages
in restaurants and hotels, and the principles of food and beverage services. The
course also deals with the required skills for work in the field of food
and beverage services, such as the principles, rules, and etiquettes of hospitality,
especially in the cases of emergencies and misunderstandings. Training is
emphasized, especially in hotel food services and traditional and fast food
restaurants.
7- English Terminology in Food and Beverage (5303250)(3 credit hrs.)
This course introduces students to English vocabulary and terminology related to
the ingredients, preparation methods, and services of food and beverage,
including oral and writing skills.
3
8- International Cuisine (1) (5303310) (3credit hrs.: 1 theoretical; 4 practical.)
This course introduces students to the different types of traditional dishes of
Western and Eastern European countries and America as well as the typical
beverages of these countries with emphasis on the importance of related
taste, preparation, and nutrition value. Also, students are introduced to the most
important terminology used in the standard specification of these foods and
beverages. Training is central to this course so as to enable students to
identify the ingredients, tools, cooking methods, presentation styles, and serving
methods.
Also
highlighted
are
the
preferable
desserts, pastries,
appetizers and soups of these countries.
9- International Cuisine (2) (5303312) (3 credit hrs.: 1 theoretical; 4 practical.)
This course focuses on the kinds of traditional dishes of Asian countries,
Australia and South Africa and the typical beverages of these countries,
highlighting the importance of taste, culture, preparation methods, and nutritional
values. The most important terminology used in describing these foods and
beverages is introduced. Training is at the core of this course so as to enable
students to identify the ingredients, tools, cooking methods, presentation styles,
and serving methods. It also covers the preparation and serving of
sweets, pastries, appetizers, and soups of these countries.
10- Arabic Cuisine (5303314) (3 credit hrs.: 1 theoretical; 4 practical.)
This course focuses on all traditional types of Arabic food and beverages as an
expression of culture, especially that of Jordan. English vocabulary and
terminology used in describing these foods and beverages are emphasized.
Training is of high value in this course, including the skills of preparation and
serving of these dishes and the efficient methods and tools used for such
purposes. The course includes an introduction to the Arabic sweets and pastries
and their preparation methods.
11- Catering for Groups (5303328) (3 credit hrs.: 2 theoretical; 2 practical.)
This course deals with the concept of serving food and beverage for groups (e.g.,
events, meetings, conferences) and introducing the general principles that should
be followed in planning the special dishes for these groups. Service rules and
methods in such situations are highlighted, while cost and pricing are considered.
12- Nutrition and Health in Foods and Beverages. (5303340) (3 credit hrs.)
This course includes nutrition basics and food quality control. The students are
introduced to identification of microbes, diseases, types and sources of infection,
disease transmission by food and beverage, and finally the ways of combating
contagious diseases. The students also study the modern systems used in
4
nutrition, such as HACCP. The course also deals with the relationship between
nutrition and health and the concepts in nutrition science.
13- Dietary Foods and Beverages. (5303342)
(3 credit hrs. 2 theoretical; 2 practical.)
This course introduces students to the standards and measurements in healthy
nutrition to make the food and beverage suitable for all special cases whether for
illnesses or as preventive, for athletic purposes or for weight loss, or for private
preferences, such as vegetarians. The course focuses on the relationship of
nutrition and its scientific principles to health and food and beverage preparation.
The course also includes the arts of presenting and arranging food in dishes and
how to keep its taste delicious and inviting.
14- Research Methods in Food and Beverage (Graduation Project)
(5303400) (3 credit hrs.: 6 practical.)
In this course, the student scientifically explores one local or international aspect
of food and beverage. The methodology should be scientific and detailed with the
purpose of identifying the dimensions and problems of the explored area so as to
be able to deal with the problems and recommend solutions for them, or even to
present proposals for developing certain dimensions of the tackled issue.
15- Storage and Preservation of Food and Beverage (5303440)
(3 credit hrs.: 2 theoretical; 2 lab.)
This course introduces students to the basic concepts of food science, microbes
and quality standards that constitute the basis of preserving foods and beverages.
The students study the methods and various ways of preservation and storage
appropriate for different kinds of foods and beverages. The students are also
introduced to appliances, equipment and sections used in these processes.
16- Restaurant Management (5303460) (3 credit hrs: 2 theoretical; 2 lab.)
This course deals with the different types of restaurants, services, foods and
beverages catered to customers in hotel restaurants, specialized and popular
restaurants, fast food chains, and top star international restaurants. The students
learn the basis and criteria for ranking and evaluating these restaurants. The
students also learn the management of preparation and service of food and
beverage as well as the administrative integration between the processes of
supply, preparation, service, marketing, and financial management, particularly
what is related to staff management and its importance in this field.
5
17- Menu Planning of Food and Beverage (5303461)
(3 credit hrs.: 2 theoretical; 2 practical,)
In this course the students learn how to design menus in terms of specialized
demand for food and beverage, including the promotion principles used in the
language and style describing meals and their ingredients, cooking methods, and
accessories. Students also learn the necessity of starting planning the menu
according to feasibility studies of the economics of each meal and dish.
18- Food and Beverages Marketing (5303470) (3 credit hrs.)
This course deals with elements of the marketing mix and its integration with
other elements of marketing planning, Such elements include: product, pricing,
methods of promotion, artistry and taste, labor, marketing environment,
purchasing behavior, the demand, market share, product image and need, privacy
and commonality the of the product, its nutritional and health value, restaurant
ranking of the provider, preparation methods, and others.
6