Friday - Saturday CLOSED

Sun - Thu 8.00 - 16.00

Call us: +968 2451 2345

 

Bsc (hons) or Diploma in Tourism and Hospitality

JOB PROSPECTS
    • Front Office Manager
    • Executive Housekeeper
    • Human Resources Manager
    • Operations Manager
    • Sales Manager
    • Accountant
    • Restaurant Manager
    • Hotel Manager
    • Events Manager
    • Travel Consultant
    • Travel Agent
    • Tour Operations Manager
    • Guest Relations Manager
    • F&B Manager
    • Banquet Supervisor

     

    …and so much more

Duration: BSc (Hons) 8 Semesters (full-time) or 10 Semesters (part-time)
Diploma 4 Semesters (full-time) or 6 Semesters (part-time)
Application period: January to February or August to September

The development of the tourism industry ranks amongst the top national priorities as the Sultanate of Oman plans for economic diversification into non-oil sectors.

Hence the BSc (Hons) in Tourism and Hospitality Management at OTC is designed to reflect national and international perspectives. It provides students opportunities to explore what is geographically and culturally relevant while exposing them to international trends and standards.

Programme Aim

To develop graduates who have the appropriate knowledge, skills and attitudes required for entry level supervisory and junior management positions and to compete with international hospitality and tourism graduates.

DURATION

The BSc (Hons) is a four-year programme which may be studied on a full-time or part-time mode.  The full time programme includes 8 semesters. Each semester consists of 13 instructional weeks, one study/reading week with final examinations in weeks 15-16. Part time students attend classes in the evening. While full-time students will normally take a maximum of six modules or 30 credits in a semester, the maximum number of credits for part-time students will normally be 20.  Students may register either for the award of the BSc (Hons) or for the two years Diploma.

PROGRAMME STRUCTURE

Year 1
Academic English
French/German 1
Introduction to Tourism and Hospitality
Introduction to Culinary Studies and Service
Computer Applications
Academic Writing
Food Production and Service Management
Tourism Resources and Destinations/ Tour Guiding Operations
Accounting For Business
Rooms Divisions Management
Year 3
Resort Management
Human Capital and Organizational Behaviour
Management Accounting
eTourism
Option
Tourism Planning and Development
Data Analysis and Statistics
Research Methods
Year 2
Intensive Reading and Academic Writing
Fundamentals of Marketing
Management and Environment
French/German 2
Travel and Ticketing Operations / Hotel Operations
Management/ Events for Tourism/ Food Science +
Nutrition
Personal Development and Communication Skills
Professional Internship

Year 4
Contemporary Issues in Tourism and Hospitality
Entrepreneurship
Strategic Management
Option 1
Option 2
Dissertation

TEACHING AND LEARNING STRATEGY

A variety of teaching and learning approaches is used in the classroom to create a collaborative environment where students will feel safe to share ideas and their challenges. Teachers will use a scaffolding approach which gradually reduces teacher support in order to encourage independence as the ultimate goal.

Constructive assessment and feedback by the teacher is considered necessary and is an intricate part of the teaching approach to help students reach their full potential. During feedback it is important that teachers acknowledge what students have achieved to maintain high levels of motivation.

Registration Enquiry

General Contact : admission@otc.edu.om(00968) 24512303/304 /305