BACHELOR OF SCIENCE DEGREE IN HOSPITALITY AND TOURISM
MANAGEMENT PROGRAMME
Major in Hospitality Management
Minor in Meetings and Special Events Management
Entry level: HAVO Diploma, or VWO Diploma, or High School Diploma, or
equivalent education
Duration : 4 years
The main programme offered by SCHT is the Bachelor of Science Degree in
Hospitality and Tourism Management, which is a full-time 4-year programme.
The Hospitality Management Diploma programme, the Specialization in Food &
Beverage Management, and the Specialization in Rooms Division Management
have been incorporated in this Bachelor’s programme.
In the first two years of this programme students will learn to master the
operational skills that make hospitality and tourism properties thrive. In the third
and fourth year the academic knowledge and managerial skills obtained in the
previous years will be enhanced, and the students will be given the tools to set up
their own hospitality or tourism business. This part of the programme focuses on
managing Meetings and Special Events, which are important sources of revenue
for hospitality and tourism organizations.
•
•
•
•
•
-
On successful completion of the asterisked (*) courses listed in the Bachelor’s
Curriculum students will be awarded the Hospitality Operations Certificate
by the EI-AH&LA.
Students who gain a total of 65 credits for the courses stated in the Curriculum
will be awarded the prestigious Hospitality Management Diploma by the EIAH&LA, a qualification which is internationally recognized.
Students who gain 70 credits or higher, including the 65 credits gained for the
Hospitality Management Diploma, will be awarded the Associate of Science
Degree in Hospitality Management by SCHT.
Students who gain 135 credits or higher will be awarded the Bachelor of
Science Degree in Hospitality and Tourism Management by SCHT.
On successful completion of the required courses students will be awarded the
following certificates by the EI-AH&LA:
Certificate of Specialization in Food & Beverage
Certificate of Specialization in Rooms Division
BACHELOR OF SCIENCE DEGREE IN HOSPITALITY AND TOURISM
MANAGEMENT PROGRAMME
Course Design and Structure
No. of
Courses
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
Curriculum
Year 1 & Year 2
Specialized / Career Oriented Courses
* Tourism and the Hospitality Industry/Hospitality Today
* Managing Service of Food and Beverage Operations
* Management of Food and Beverage Operations
* Managing Front Office Operations
* Managing Housekeeping Operations
* Supervision in the Hospitality Industry
* Hospitality Sales and Marketing
* Basic Hotel and Restaurant Accounting
Leadership and Management in the Hospitality Industry
Hospitality Facilities Management and Design
Managing Hospitality Human Resources
Security and Loss Prevention
Quality Customer Service
English for the Hotel and Catering Industry
English for Tourism
English Commercial Correspondence
Elective
Internship I
Internship II
General Education
Personal Development
Lecture/
Tutorial
Hours
Credit
Hours
45
45
45
45
45
45
45
45
45
45
45
45
90
45
90
45
45
3
3
3
3
3
3
3
3
3
3
3
3
6
3
6
3
3
1
5
30
2
Total Number of Credits
65
ELECTIVES
Compulsory: Choose one language
French for the Hospitality and Tourism Industry – Basics
Spanish for the Hospitality and Tourism Industry – Basics
Dutch Commercial Correspondence – Advanced level
Culinary Carving and Plate Decorating – Basics
Lecture/
Tutorial
Hours
45
45
45
15
Credit
Hours
3
3
3
1
Course Design and Structure Continued)
No. of
Courses
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
Curriculum
Year 3 & Year 4
Specialized/Career Oriented Courses
Managing Bar & Beverage Operations
Marketing of Hospitality Services
Planning and Control for Food and Beverage Operations
Convention Management and Service
Understanding Hospitality Law
Hospitality Industry Financial Accounting
Food Safety: Managing with the HACCP System
Sustainable Tourism Development
Cultural Heritage Tourism Management
Festival and Special Event Management
Event Risk and Safety Management
Entrepreneurial Management
Negotiation Techniques
Business Etiquettes
Advanced Business Communication
Writing at Work – Advanced English
Major Project I: Tourism Forum & Cultural Display
Major Project II: Ethnic Food and Cultural Festival
Internship III
General Education
Research Methodologies
Personality Psychology
Community Service
Sub Total Year 1 & Year 2
Sub Total Year 3 & Year 4
GRAND TOTAL
Lecture/
Tutorial
Hours
Credit
Hours
45
45
45
45
45
45
45
45
45
60
30
45
45
45
45
90
3
3
3
3
3
4
3
3
3
4
2
3
3
3
3
6
3
3
6
45
45
3
3
1
65
70
135
ELECTIVES AND SUPPLEMENTARY COURSES
General Information
In addition to the compulsory courses the College offers Electives and
Supplementary Courses. A minimal number of fifteen (15) students is required to
start an elective or a supplementary course. On successful completion of these
courses students are awarded 1 to 3 credits per course.
Electives
Due to the size of the school only a small number of electives are offered.
Students may choose one Elective.
• French for Hospitality and Tourism – Basics
• Spanish for Hospitality and Tourism – Basics
• Dutch Commercial Correspondence – Advanced
Supplementary Courses
The fees for supplementary courses are not included in the tuition fee for the
bachelor’s degree programme.
• Culinary Carving and Plate Decorating – Basics
• Certified Hospitality Departmental Specializations
HOSPITALITY DEPARTMENTAL SPECIALIZATION PROGRAMME
The College offers four Hospitality Departmental Specialization Programmes.
These programmes will give the students specific technical supervisory and
managerial job skills employers demand for entry-level management positions.
On successful completion of each programme students receive certification from
the Educational Institute of the American Hotel & Lodging Association.
CURRICULA:
•
Rooms Division Management Specialization
o Managing Front Office Operations
o Managing Housekeeping Operations
o Understanding Hospitality Law
o Security and Loss Prevention
o Supervision in the Hospitality Industry
•
Food & Beverage Management Specialization
o Management of Food & Beverage Operations
o Managing Service of Food & Beverage Operations
o Planning and Control for Food & Beverage Operations
o Bar & Beverage Management / Purchasing for Food Service
Operations
o Supervision in the Hospitality Industry
•
Sales & Marketing Management Specialization
o Tourism and the Hospitality Industry
o Hospitality Sales & Marketing
o Convention Management and Service
o Fundamentals of Destination Management and Marketing
o Supervision in the Hospitality Industry
•
Club Management Specialization
o Contemporary Club Management
o Managing Hospitality Human Resources
o Planning and Control for Food and Beverage Operations
o Managing Housekeeping Operations
o Supervision in the Hospitality Industry
LODGING MANAGEMENT PROGRAMME
Entry level: MULO Diploma, Middle school, or equivalent education
Duration : 2 years
Applicants who do not meet the entry requirements for the bachelor’s degree
programme are given the opportunity to enroll into a pre-college programme, the
Lodging Management Programme. This Lodging Management Programme is a
full-time advanced high school curriculum which will introduce students into the
lodging industry and teach them the management principles that will enable them
to achieve success in a hospitality leadership role. On successful completion of
this programme students will be awarded internationally recognized certification
from the Educational Institute of the American Hotel and Lodging Association
(EI-AH&LA). After completion of this programme the students may enroll in the
bachelor’s degree programme.
PROGRAMME ELEMENTS
Table 3 Programme Elements
Maximum marks available
from
SEMESTER 1
English for Hospitality and Tourism
Quality Customer Service I
Personal Development
Tourism and the Hospitality Industry/
Hospitality Today
Managing Service in Food and Beverage
Operations
Managing Front Office Operations
SUB TOTAL
SEMESTER 2
Business English
Quality Customer Service II
Managing Housekeeping Operations
Management of Food & Beverage
Operations
Supervision in the Hospitality Industry
SUB TOTAL
Credits
Teaching Weeks
Lecture/Tutorial
Hours
YEAR 1
Exams/Tests/Projects
BACHELOR OF SCIENCE IN
HOSPITALITY AND TOURISM
MANAGEMENT
Timetabled
Work in
Hours per
Semester
Examination
Percentages
Tests, Projects
and Class
Attendance/
Participation
Percentages
45
45
30
45
15
15
10
15
3
3
2
3
6
2
1
15
50
100
50
50
45
15
3
13
50
50
45
15
3
13
50
50
50
17
45
45
45
45
15
15
15
15
3
3
3
3
6
2
14
14
50
50
50
50
50
50
50
50
45
15
3
14
50
50
15
Table 4 Programme Elements
BACHELOR OF SCIENCE IN
Maximum marks
Time-tabled
Work in
Hours per
Semester
available from
SEMESTER 1
Grammar
Leadership and Management in the
Hospitality Industry
Security and Loss Prevention
Hospitality Sales and Marketing
Internship II
SUB TOTAL
SEMESTER 2
Essay Writing I
Spanish for Hospitality and Tourism
Facilities and Designs for the Hospitality
Industry
Basic Hotel and Restaurant Accounting
Managing Hospitality Human Resources
SUB TOTAL
Project work
Exams/Tests/
Credits
YEAR 2
Teaching Weeks
Contact Hours
HOSPITALITY AND TOURISM
MANAGEMENT
Exams
Tests, Projects and
Percentages
Class Attendance/
Participation
Percentages
45
45
15
15
3
3
4
14
50
50
50
50
45
45
2
15
15
1
3
3
1
13
15
50
50
50
50
13
45
45
45
15
15
15
3
3
3
4
3
13
50
50
50
50
50
50
45
45
15
15
3
3
15
13
13
50
50
50
50
Programme Elements
Exams/Tests/
Project work
YEAR 3
Maximum marks
available from
Credits
Contact Hours
BACHELOR OF SCIENCE IN
HOSPITALITY AND TOURISM
MANAGEMENT
Time-tabled
Work in
Hours per
Semester
Teaching Weeks
Table 5
Exams
Percentages
Tests, Projects and
Class Attendance/
Participation
Percentages
SEMESTER 1
Advanced English for Commerce I
45
15
3
6
Cultural Heritage Tourism Management
45
15
3
2
Research Methodologies
45
15
3
3
50
50
Business Etiquettes
45
15
3
2
50
50
22.5
15
45
15
3
13
50
50
50
Personality Psychology I
Planning and Control for Food & Beverage
Operations
SUB TOTAL
50
50
100
15
SEMESTER 2
Advanced English for Commerce II
45
15
3
6
50
22.5
15
3
4
100
Sustainable Tourism Planning and
Development
45
15
3
13
50
50
Food Safety: Managing with the HACCP
System
45
15
3
3
50
50
Festival and Event Management
45
15
3
2
Personality Psychology II
Major Project
3
SUB TOTAL
18
Table 6
Programme Elemen
BACHELOR OF SCIENCE IN
Maximum marks
Time-tabled
Work in
Hours per
Semester
available from
HOSPITALITY AND TOURISM
MANAGEMENT
Exams
Percentages
YEAR 4
Class Attendance/
Project work
Exams/Tests/
Credits
Teaching Weeks
Contact Hours
Tests, Projects and
Participation
Percentages
Negotiation Techniques
45
15
3
2
50
50
Communication Between Cultures
45
15
3
2
50
50
Entrepreneurial Development
45
15
3
1
Hospitality Industry Financial Accounting
45
15
4
15
Community Service
2
2
1
1
SUB TOTAL
100
50
50
100
14
SEMESTER 2
Convention Management and Service
45
15
3
14
Event Risk Management and Safety
45
15
3
2
Understanding Hospitality Law
45
15
3
14
50
50
5
1
50
50
Final Project
Internship
2
SUB TOTAL
GRAND TOTAL
2
6
20
50
50
100
Table 7
Programme Elements
MINOR IN MEETINGS AND SPECIAL EVENTS MANAGEMENT
Modules
Credit
Negotiation Techniques
3
Cultural Heritage Tourism Management
3
Convention Management and Service
3
Festivals and Special Events Management
3
Event Risk Management and Safety
3
Major Project: Tourism Forum & Cultural Display
3
Final Project: Ethnic Food and Cultural Festival
3
TOTAL
21
COURSE BOOKS
The greater part of the course books required for the delivery of the programmes
are supplied by the Educational Institute of the American Hotel and Lodging
Association, and the Customer Service Academy of Jamaica.
COURSE DESCRIPTIONS – YEAR ONE AND YEAR TWO
A. Specialized/Career-oriented Courses
TOUR
TOURISM AND THE HOSPITALITY INDUSTRY
This course takes a cross-disciplinary approach to examine the many facets of
tourism. The social science perspective provides students with the kind of
practical knowledge that can effectively be applied to the hospitality industry.
The course also provides advanced information that can serve as a bridge to
further analysis or study.
HOSP
HOSPITALITY TODAY
This course presents a management perspective on the organization of hotels,
restaurants, and clubs, as well as an overview of today’s hot issues, and it gives a
comprehensive introduction to the spectrum of opportunities in the industry. It
provides students with the most up-to-date information on the dynamic hospitality
industry.
F&BS
MANAGING SERVICE IN FOOD & BEVERAGE
OPERATIONS
This course shows students how food service professionals create and deliver
guest-driven service; enhance value, build guest loyalty, promote repeat business
and continuously improve the process of providing excellent food service to
guests. Students will learn how every aspect of a food service operation
contributes to the guest experience, and will explore unique features of a variety
of food and beverage operations.
FO
MANAGING FRONT OFFICE OPERATIONS
This course reflects the increased role of technology in front office operations. It
provides information on e-commerce and on basic Internet concepts. It also
outlines strategies and action steps for what to do when technology fails and you
have to fall back on manual operations. The case studies, exhibits, and updated
content provide students with practical information about front office procedures.
HK HOUSEKEEPING MANAGEMENT
This course is designed to give students an applied knowledge of the functioning
of the rooms division department, with emphasis on the roles and functions of the
Housekeeping Department. Housekeeping Management offers future industry
professionals the tools they need to be competitive in this new era, the skills to
manage resources, administer assets, and manage all of the technical operations of
a busy housekeeping department. Using case studies culled from the author's
extensive experience in the hospitality industry, it demonstrates clearly how
theoretical concepts apply to real-life situations. This course covers management
concepts and responsibilities from planning and organizing to budgeting,
supervising, motivating staff and performing the work itself.
F&BM
FOOD & BEVERAGE MANAGEMENT
This course gives students the foundation they need to make smart decisions in
food and beverage operations. New exhibits and updated information keep
students abreast of the latest operational trends. Case studies developed by
industry professionals give students practice in solving problems like those they
will experience on the job.
SUP
SUPERVISION IN THE HOSPITALITY INDUSTRY
This course helps future hospitality supervisors hit the ground running with the
skills they will learn in this course. They will be prepared to juggle with the
expectations of management, guests, employees, and governmental agencies. New
case studies help students practice in solving problems they will face on the job.
This course also provides resources to help students create a professional
development plan for their hospitality career.
S&M
HOSPITALITY SALES AND MARKETING
This module is an introduction in hospitality sales and marketing and will
emphasize the importance of sales and marketing in a highly competitive field.
The lectures are based on a number of theories and concepts including actual
industry examples for students to learn how marketing concepts are put into
practice. Students will be able to recognize structures and methods used by sales
and marketing divisions to maximize efficiency. The necessity of a structured
marketing plan and how to develop one will also be a topic. Furthermore,
important sales techniques will be thoroughly discussed as these are both the
fundament of hospitality sales and important supplements all contributing to
increase sales efforts. The industry’s major market segments are large, complex
and diverse but also valuable yield management revenue for lodging properties.
The challenge to target these markets and actually reach and gain a share of this
lucrative business by constantly being alert and
responding to the preferences and needs of these customers makes one understand
that the hospitality industry has become increasingly competitive.
ACCB
BASIC HOTEL AND RESTAURANT ACCOUNTING
Accounting operations in today’s hotels and restaurants require spezialized skills
and an understanding of the interrelationship of business principles and accounting.
This course will ensure students will have the most up-to-date information on such
topics as merchant accounts, forcasting and budgeting, and setting up an Internet
store to meet today’s methods of doing business. Other features include actual
financial statements from six well-known companies representing diverse
hospitality domains, new business case studies, and Internet resources for further
study.
LEAD
LEADERSHIP MANAGEMENT IN THE HOSPITALITY
INDUSTRY
Students learn how to improve leadership abilities and develop understanding of
high-performance teams and employee empowerment. This course provides an
understanding of cultural change and information that prepares students to put
quality management tools into action to enhance service and boost business.
FAC HOSPITALITY FACILITIES MANGAGEMENT AND DESIGN
This course provides hospitality managers and students with information they need
to know to manage the physical plant of a hotel or restaurant and work effectively
with the engineering and maintenance department. It shows students how to keep
every area of the hotel running smoothly and takes a systems approach to
hospitality facilities issues and functional space within a property. It also gives the
latest information on Facilities Management and Design issues.
HRM
MANAGING HOSPITALITY HUMAN RESOURCES
This course provides important information for those who manage the human
resources who provide services within a hospitality operation. Readers will learn
how to fulfill the requirements of employment and workplace laws, and discover
the latest strategies for attracting employees, minimizing turnover, and
maximizing productivity
SEC
SECURITY AND LOSS PREVENTION MANAGEMENT
This course covers physical security, asset protection, guest protection, security
equipment, emergency management, OHHS requirements and more. It prepares
students to handle vital risk management issues in the hospitality workplace. It
also includes safety and security case studies developed with industry
professionals, and
information on working with an in-house safety committee, crisis,
communications, and the importance of safety equipment to loss-prevention
management.
CUS
QUALITY CUSTOMER CARE
This course is designed for college students, managers, managers and line-level
employees in any organization who interact with customers either face to face or
over the phone. It provides strategies and techniques designed to assist service
providers in maintaining and exceeding customer expectations. Students will learn
how to deliver quality customer service consistently.
ENG ENGLISH (Foreign Language)
The students are taken from a low intermediate level to an advanced level.
English for Hotel & Catering Industry – Low intermediate to
Intermediate Level
This is a topic-based course for people training for and employed in the
hospitality industry. It develops their communicative skills and socio-cultural
competence by using the language in a variety of practical, real-life situations.
The course focuses on improving the students’ speech habits and developing
strategies for effective oral communication in a business environment. This is
achieved by simulation within the classroom setting, interactive and role-playing
activities based on hospitality and tourism situations.
•
• Commercial Correspondence – Low Intermediate to Intermediate Level
This course helps develop communication and reading skills in basic business
communication. Students will be able to:
Read, interpret and respond to simple business texts and data.
Adapt forms of office correspondence and other data to produce
completed formats, such as lists, and notices.
Write simple business letters and memos based on given information.
English for Hospitality and Tourism – Intermediate to Upper
Intermediate Level
This is a topic-based course for people training for and employed in the
hospitality and tourism industry. The language syllabus focuses on key grammar,
functional language and vocabulary development.
•
It develops all four communicative skills and socio-cultural competence by using
the language in a variety of practical, real-life situations, and increases the
students’ capacity to communicate correctly in order to facilitate work with
academic materials. It is specifically engaged in job-related written
communication in the hospitality and tourism industry. Project work is an
important aspect of the course, helping students to access the wider world of
tourism beyond the classroom. The projects are adapted and extended in ways
best suited to the cultures and situation in Suriname, and the students’ interests.
with emphasis on listening and oral skills. This is achieved by simulation within
the classroom setting, interactive and role-playing activities based on hospitality
and tourism situations, and class presentations.
The course focuses on:
b.
Developing the students’ reading and writing skills,
• Business English – Intermediate to Upper Intermediate Level
The communicative skills acquired by the students will be further developed. This
course teaches the basics of writing documents essential to business transactions,
and develops gathering skills for writing and critical thinking. Drawing on the
extensive media assets of the Financial Times and other authentic sources, the
course offers a highly authoritative and flexible range of materials for business
English learners. The effective and professional production and presentation of
material is integrated in the course work.
B. General Courses
• Essay Writing – Upper Intermediate to Advanced Level
Building on the writing skills acquired in the previous year students learn how to
use write effective essays. This course illustrates how the companion skills of
reading and writing are parts of a larger, interrelated process that moves back and
forth through the tasks of pre-reading and reading, prewriting and writing, and
revising and editing. It encourages students to discover how the "mosaics" of their
own reading and writing processes work together to form a coherent whole. One
extremely important part of this process is being able to analyze ideas and think
critically about issues in many different subject areas. By demonstrating the
interrelationship among thinking, reading, and writing on progressively more
difficulty levels, this course helps prepare students for success in college
throughout the curriculum.
PERS
PERSONAL DEVELOPMENT
This course is designed to involve participants in the process of seeing themselves
more clearly, having more available alternatives in their interaction with others
together with a clear perception of their own uniqueness. The course will be
organized with a group discussion format emphasizing self-exploration. They
learn to balance their personal and professional life, and how to establish
priorities and make their daily life reflect those priorities.
C. Electives:
DUT DUTCH COMMERCIAL CORRESPONDENCE – Advanced Level
This course teaches students how invaluable clear and persuasive business
correspondence is. Building on the students’ prior knowledge of Dutch they are
taught how to write effective e-mails, letters for carrying through business
transactions.
SPAN
SPANISH (Foreign Language)
Spanish for Hospitality and Tourism - Basics
This course is designed for non-Spanish speakers training for or employed in the
hospitality and tourism industry. It is centered around leisure and tourist
attractions and focuses on typical situations members of staff may have to deal
with. Cultural information is given in order to reduce the possibility of
embarrassing misunderstandings. Students are taught the basic functions and
structures of Spanish with particular emphasis on listening and oral skills. The
course focuses on improving the students’ speech habits and developing strategies
for effective oral communication. This is achieved by simulation within the
classroom setting, interactive and role-playing activities based on hospitality and
tourism situations
FREN
FRENCH (Foreign Language)
French for Hospitality and Tourism - Basics
This course is designed for non-French speakers training for or employed in the
hospitality and tourism industry. Students are taught the basic functions and
structures of Spanish with particular emphasis on listening and oral skills by
simulation within the classroom setting, interactive and role-playing activities
based on hospitality and tourism situations.
GAR CULINARY CARVING AND PLATE DECORATING – BASICS
This module initiates the students in the art of plate decorating and garnishing to
enrich the overall beauty of a meal. It emphasizes the fact that the appearance as
well the contents of the foods we consume assume great significance. It includes
knowledge of food hygiene, and the tools and ingredients required for successful
vegetable carving and plate decorating.
COURSE DESCRIPTIONS – YEAR THREE AND YEAR FOUR
A.
Specialized/Career-oriented Courses
F&BB
MANAGING BEVERAGE SERVICE
This course demonstrates the challenges of managing beverage service in a
hospitality environment, along with responsibilities of bartenders and beverage
servers, essentials of responsible alcohol service, and more.
F&BC
PLANNING AND CONTROL FOR FOOD AND BEVERAGE
OPERATIONS
This course takes charge of the complexities of controlling food, beverages, labor,
and sales income and costs. It teaches students the most up-to-date control
processes used to reduce costs in food and beverage operations worldwide. It also
includes information on multi-unit management, an increased focus on technology
applications as they apply to the subject matter, and fewer references to manual
operations
CONV
CONV ENTION MANAGEMENT AND SERVICE
This course provides the latest in group meeting trends and practices, including
the increasing use of computer technology to organize sales offices, build
customer relationships, and more effectively communicate details for meetings
and events. Students receive a comprehensive look at conventions and meetings
marketing and learn how to successfully sell the groups and how to service their
business after sale.
LAW
UNDERSTANDING HOSPITALITY LAW
This course provides an awareness of the rights and responsibilities that the law
grants to or imposes on a hotelkeeper, and illustrates the consequences of failure
to satisfy legal obligations. It will help the graduates keep the legal considerations
of hotel and restaurant operations from becoming expensive problems. It reflects
the
latest hospitality case law, and discusses the legal issues raised by the Internet and
hospitality industry. Intriguing court cases and real-world examples bring students
up-to-date on important issues
MARK
MARKETING OF HOSPITALITY SERVICES
This course gives a real-world perspective on the world of hospitality marketing
with this introductory text that includes tips, checklists, industry forms, “do’s and
don’ts,” and useful ideas for increasing sales and making marketing more
effective.
ACCF
HOSPITALITY INDUSTRY FINANCIAL ACCOUNTING
Students will gain a clear understanding of managerial accounting in a hospitality
setting. This course presents basic financial concepts and shows the students how
they apply to the hospitality industry. It incorporates the most recent formats,
information, and schedules from the Uniform Systems of Accounts for the Lodging
Industry. Each chapter also includes a number of problems to give students
practice using accounting information.
HACCP
FOOD SAFETY: MANAGING WITH THE HACCP SYSTEM
In this course students will learn the Hazard Analysis Critical Control Point
(HACCP) system of food safety. Clearly defined terms, detailed lists of food
safety responsibilities, and checklists for all control points make this a resource
that can be readily put into practice in any food and beverage operation.
SUST
SUSTAINABLE TOURISM DEVELOPMENT
This module builds on the knowledge about tourism and the hospitality industry
acquired in the previous years. It is based on the perception that tourism is not just
an industry but a system consisting of different components. The links between
these components are explained and the lectures are based on the lessons learnt by
different countries and companies in tourism. The role of global trends in tourism
development in the light of environmental sustainability is viewed from a
community perspective. It also reviews the role of the major components of
tourism in developing the Suriname tourism product, making a low impact on the
natural environment and the diverse local cultures while helping to generate
income and employment for locals.
CULT
CULTURAL HERITAGE AND TOURISM
This course examines the importance of retaining Suriname’s cultural diversity
and heritage resources and how to use them to maintain tourist interest in a
particular destination. It will review what tourists see as the cultural and heritage
resources and how they can be used to promote knowledge, understanding and a
favourable image of Suriname. Post Emancipation History of Suriname is
examined to aid in a better understanding of its heritage. It also provides a
comprehensive exploration of the successful management, operations and
marketing of cultural tourism attractions in a global context.
FEST
FESTIVAL AND SPECIAL EVENT MANAGEMENT
Events are staged by all sectors of the leisure and tourism industry, including the
public, private and voluntary sectors and are an important source of revenue. The
range and scope include activities that have significant requirements for planning
resources including financial management and marketing. This course aims to
equip
students with the qualitative and quantitative skills necessary to become
successful event managers to ensure the smooth running of the events, minimize
risks and maximize the enjoyment and satisfaction of the audience or contracting
entity.
RISK
EVENT RISK MANAGEMENT AND SAFETY
This course provides a comprehensive resource for managing event risk and
limiting liability for modest and grand events. It explores and thoroughly explains
the psychological, sociological, financial, operational, and political considerations
of event risk management. Presenting theory and practical applications, this
course covers topics such as measuring risk, alcoholism and drugs, crowd control,
fire safety and emergency medical services, food and water safety, and outdoor
events. It features case studies examining problems and solutions to real-world
situations, and provides new techniques to forecast and manage the global
challenges of the twenty-first century.
ENT ENTREPRENEURIAL DEVELOPMENT
This course is specially designed for students who seek an understanding of the
basic fundamentals of entrepreneurship management. It provides information that
will enable them to evaluate the importance of entrepreneurship and enterprise
development in the creation of wealth. They will develop an awareness and
appreciation for the challenges involved in starting and effectively manage a
small business of their own.
NEG NEGOTIATION TECHNIQUES
This course describes the procedures for being a successful negotiator. It covers
techniques for doing advanced research prior to the formal negotiation process;
how to get the other party to invest time and energy in the process; how to convey
a sense of power; how to empathize with the other party’s point of view, and how
to insulate yourself from your own emotions.
ETIQ BUSINESS ETIQUETTES
This course provides guidance for conducting business relationships today. It
develops an awareness and understanding of moral values and ethics, and guides
you through sensitive situations by giving you practical advice on what to say and
what to write. Teaching how to blend high-touch manners with high-tech
communications it is a complete “manners tool kit” that covers a wide range of
subjects ranging from tipping to gift and networking globally.
COMC COMMUNICATION AT WORK
This course focuses on practical, real-world situations. The emphasis is on
communication technology and ethical communication. There is a strong
coverage of workplace diversity, including international contacts, members of cocultures at home, and colleagues and customers with a disability.
COMC COMMUNICATION BETWEEN CULTURES
This course, which is about the unique relationship between communication and
culture, is intended for those whose profession is likely to include encounters with
people from cultures different from their own. It deals with both communication
among international cultures and communication among co-cultures.
ENG ENGLISH (Foreign Language)
•
Writing at Work – Advanced Level
The communicative skills acquired in the previous years are further developed in
this practical course. The course emphasizes up-to-date technologies to enhance
the students’ writing skills and they are equipped with the best communicative
tools to solve problems on the work floor.
The course focuses on writing for the global marketplace, international
correspondence, and visuals for international audiences, and gives practical
advice on how research is done in both academic and professional settings. In
collaboration with the management lecturers the students are guided through the
process of writing business documents and research papers with detailed
guidelines to design clear, well-organized and readable documents.
B.
General Courses
RES RESEARCH METHODOLOGIES
This course equips students with the rudimentary tools for conducting simple
research projects and other major projects in their respective disciplines. It will
enable them to apply basic research techniques in the preparation and presentation
of research projects. Students will be exposed to the qualitative and quantitative
designs associated with scientific research and the course covers the main stages
students should go through when preparing dissertations.
PSY PSYCHOLOGY
This course interweaves contemporary research with classic and modern theories
within the context of each of the domains of personality functioning. Students are
encouraged to view the “whole person” as the sum of influences and effects of
each of the domains of personality
ASSESSMENT
Method of Assessment
There is continuous assessment throughout each course and there is at least one
examination. Student learning as related to the course objectives will be measured
through reports, tests, case studies, class presentations, individual and group
projects, research papers, examinations, and other assigned course work. The
Evaluation Policies and Procedures apply to all of the above.
Preparation of Tests and Examinations
Although the course materials mainly deal with the American situation and are
based on international standards, Surinamese and regional standards play an
important role in the programmes. The test and examination question papers are
prepared by internal as well as external examiners, who ensure the appropriate
quality of assessment. External examination and retake question papers are
prepared and assessed by the Examination Board of the Educational Institute of
the American Hotel and Lodging Association (EI- AH&LA), whereas internal test
and examination question papers for SCHT courses are prepared and graded by
the instructors.
Retakes
There are four (4) examination periods per academic year, during which students
will have the opportunity to do retakes and make-up examinations. A student is
allowed two retakes per course, after which he/she should apply to the
Examination Committee (Academic Committee) for an additional retake. Should
the student fail the third retake, he/she will be given the opportunity to take the
course again free of charge.
Invigilation of Examinations
Lecturers are not allowed to proctor their own examination.
All College examinations are conducted under strict conditions with special
attention paid to:
• Spacing between candidates
• Invigilator/candidate ratios
A standard of one (1) invigilator per group of twenty to twenty-five (20 – 25)
students is recommended per session, and two (2) invigilators in cases of twentyfive to fifty (25-50) students.
It is required that the Lecturer/Examiner be available for student queries 15
minutes before up to fifteen (15) minutes after commencement of each
examination session.
When there is more than one (1) invigilator a Chief Invigilator, who is a faculty
member, is assigned.
Chief invigilators are responsible for the:
•
•
•
•
•
Seating of candidates
Declaring the official start and end times
Dealing with question paper queries
Organizing, collecting and distributing answer scripts
Dealing with examination irregularities
External Examinations
a. The external examination and retake question papers are prepared and
assessed by the Examination Board of the Educational Institute of the
American Hotel and Lodging Association (EI-AH&LA).
b. The grades for EI-AH&LA review tests and case studies are determined by
SCHT lecturers.
c. In addition to the external exams, tests, and cases, the EI-AH&LA courses are
enhanced by class presentations, take-home assignments and projects which
are
designed and graded by SCHT lecturers.
Internal Tests and Examinations
a. The internal examination question papers together with the answer keys and
marking schemes are prepared and assessed by the lecturers – either
individually
or in teams – and are submitted to the Academic Committee, who ensures the
appropriate quality of assessment, after which they are submitted to the
Programme Director, who keeps them secure.
a. Each Lecturer/Examiner is required to submit, along with his/her final
examination, a copy of the retake examination question paper.
Marking Scheme
SCHT determines the weight attributed to course work and examinations. The
course work grades are computed along with the final examination marks in
arriving at the final course percentage and grades.
If the student’s performance is evaluated by an external and an internal examiner,
the student should meet the requirements of both the external examiner (EIAH&LA) and the internal examiner (SCHT) to earn the credits allotted to each
course.