Your gateway to endless opportunities
Discover the study plan where you will get a mix of academic knowledge, experiential learning and professional exposure
Term 1
Term 2
Term 3
Term 4 - Internship
Term 5
Term 6
Term 7
Term 8
Term 9
Introduce students to the structure and form of the hotel and tourism industry. Provide an understanding of the basic business tools most commonly used in today’s professional environment.
Focus students’ attention on the operational and business aspect of running a successful kitchen. The art of food preparation, food product knowledge, current trends, and competence in preparing dish combinations are the mediums within which the business is learnt.
Focus students’ attention on the management aspects of a food and beverage operation by developing basic concepts of planning, organising and controlling a food service operation.
Develop expository writing and oral presentation skills to the proficiency expected of a student at the university level. This course will provide the core tools students need for the effective use of the English language throughout their academic and professional careers.
Focus students’ attention on the practical aspects of running a successful restaurant, based and supported by basic theoretical knowledge; restaurant trends, and competence in preparing restaurant settings are the medium within which the business is learnt.
The purpose of this course is to introduce students the process of record keeping and preparation of financial statements. At the end of this course students will be able to describe how financial data is gathered, recorded, and analysed; prepare financial statements; and describe how these statements are used in performance evaluation and decision making.
The course aims to introduce students to the Front Office operations of a hotel through the enhancement of their knowledge and skills in the basic underpinnings of hospitality theory and procedures.
In addition to helping students to understand the importance of this department within a hotel the module will develop students’ skills in many of the basic operational functions such as budgeting, organisation, operations and staffing.
The purpose of this course is to introduce students to the principles and practices of leadership and encourage students and future managers to reflect on leadership styles so that they are able to motivate and inspire future subordinates.
The course gives examples and explanations of how to manage basic digital media marketing along with traditional marketing mechanisms used in industry today.
The purpose of this course is to learn the key concepts and stages of analyzing and apply using the range of financial statements presented in a hospitality business setting and from the managerial or business owner perspective.
Designed to provide essential digital awareness, literacy and skills to the students in the early stages of the BBA programme. The goal is to equip them with a digital survival kit that will see them through the degree programme and provide a distinct advantage in their internships and career pursuits.
This course introduces the theory of culture and supports analysis of the influence of culture on interactions in multicultural settings.
This course will discuss basic economic principles, theory, and reasoning, and then apply that knowledge to familiar and relevant circumstances through the lens of critical thinking.
Students are required to complete six (6) credits of foreign language. The language courses offered are Arabic, French and occasionally Mandarin and Spanish.
Students will be required to complete a 22-week paid internship as part of the degree programme. The placement will be facilitated by our Career Advisor in collaboration with our industry partners for a wide range of opportunities in operational and functional areas such as front office, housekeeping, food & beverage, marketing, events, learning & development, IT and guest services.
This course provides students with the knowledge to articulate the differences between design thinking, innovation, and entrepreneurship and to differentiate between an idea and a viable opportunity.
The aim of this course is to provide students with a base for reflection on topics related to both personal and business ethics.
This course provides an insight into the management of the revenue management area of the hotel operations and also includes the explanation of the best practices, techniques and strategies currently used in the hospitality industry.
The objective of this course is to help students understand the role of statistics in managerial decision making and equip them with the necessary analytical skill sets (including relevant software application tools) essential for effective managerial decision making.
This course introduces the fundamental theories and concepts concerning firstly, the functions of managing a hospitality business and secondly, the study of human behavior and its implications for the management of organisations.
- Quality Management
- Consumer Behaviour
- Special Project
- Business Law
- Gastronomy
- Special Interest Tourism
- Social Media Management
- Principles of Internal Control
- Food Management and Media
- Spa and Wellness Management
- Club and Resort Management
- Diving Tourism Management
- Service Operations Management
- Sustainability in the Hospitality Industry
- Facilities and Installations Management
- Introduction to Cruise Ship Management
- Meetings, Incentives, Conventions and Exhibitions
Please note not all electives may run in each trimester but students will have a choice of electives in every trimester. Course structure, electives and delivery can change without prior notice.
Understand the need for an awareness of the key role that operational financial performance plays towards the maximising of value to the owner(s) from existing projects and assessing the potential value of future projects (financial feasibility)
This course provides students with an appreciation of, and ability to apply appropriate research methods in addressing hotel, catering and tourism related problems
This course provides an introduction to the nature of International Human Resource Management (IHRM), its evolution throughout the years which shaped it to what it is today, a strategic partner in the organisation and critical to the success of the business.
This course focuses on aspects of business law, primarily as it relates to torts (emphasis on negligence), and the effects thereof on the hospitality industry.
The course will draw on examples and practices from both developed and developing countries and will provide students with a clear understanding of tourism as a domain within its own right.
The course provides an understanding of the role of digital assets and management information systems in the conduct of business with a focus on hospitality and the wider services sector.
Understand why maximizing a Strategic Business Unit’s (SBU’s) operating profit and cash flow is critical to decision making in respect of the management of its capital assets. Emphasis is placed on application of financial feasibility and making the investment decision based on the results of the analysis.
Services Marketing is intended to broaden understanding of the concepts used in the current business marketplace and give and offer understanding of how marketing is practiced in service organisations in addition to other organisational settings.
This is a capstone course which integrates much of what students have learned until now from a “functional discipline” perspective (marketing, finance, human resource management etc.) and applies that knowledge to the study of sustainable competitive advantage.
Students are required to complete six (6) credits of foreign language. The language courses offered are Arabic, French and occasionally Mandarin and Spanish.
Dissertation
Consultancy Project
Internship Opportunities
Our internships are arranged with over 200 partners across the UAE, China, Europe and the USA. The EAHM internship network includes major luxury brands such as Jumeirah Group, Burj Al Arab, Armani, Ritz Carlton, Four Seasons, Marriott International, IHG, Atlantis, and Accor Group providing opportunities in various departments:
- Human Resource
- Front desk
- F&B
- Leadership & Development
- Finance
- Marketing
- Housekeeping
- Culinary
- Quality & Brand experience
To learn more, head to Career Services.
Programme Learning Outcomes
- Apply knowledge and skills to design and deliver hospitality services and experiences.
- Integrate a broad and coherent theoretical and operational knowledge of hospitality as an interdisciplinary field of research and practice.
- Work together with key stakeholders to acquire and convey knowledge and ideas effectively to achieve shared goals in unambiguous contexts.
- Reflect on their own conduct and the performance of others to improve their own interpersonal and hospitality operational skills and knowledge.
- Reflect on feedback and formulate strategies for continued self-improvement.
- Be proficient in the application of digital tools and platforms.
- Communicate and work effectively in culturally diverse environments.
- Apply cognitive skills to collect, analyse and synthesise information to develop innovative and entrepreneurial solutions for routine hospitality problems.
- Apply sustainability best practices in the management of hospitality businesses.
Requirements & Fees
- Successful completion of high school programme with submission of transcripts in English.
- English language proficiency of IELTS 5.5 or TOEFL iBT 71 or equivalent. If you don't have the required language level, you can improve your language and study skills with our English Foreign Language Programme.
- Recommended minimum age of 18 years.
Transfer Credits
We welcome students who wish to transfer their studies to the academy from another university to complete their Bachelor's degree.
EAHM recognises credits earned at other accredited universities and applications for transfer are possible.
To determine the number of credits that can be transferred, you must include with your Application detailed learning outcomes and the syllabus of the courses from your current university.
To learn more, contact our Enrolment Advisor.
Revamping BBA
Alumni Success Stories
Maximilian Rauch, BBA & MBA
Head of Shared Services, Procurement and Business development, Taleem
Read More
Quick Facts
Graduate students
Attendance Rate
Retention rate
Attrition Rate
Student to Faculty Ratio
FAQs
Our 200+ Industry partners provide a wide range of opportunities for our students. Depending on your interests and goals the internship experience can be in departments such as front office, F&B operations, housekeeping, banquets & events or in supporting roles for sales & marketing, HR or Finance & Revenue management. To learn more about internships, head to the Career Services page.
Classes are held from Monday to Thursday between 8 AM to 6 PM and on Friday from 8 AM to 12 PM. The exact timetable will depend on the term of your studies with classes being delivered in the morning or afternoon and time scheduled to complete assignments and research. There are no classes on weekends.
Yes. We have a range of scholarships available, from merit-based over-industry scholarships to discount options for alumni and siblings. Applicants will be assessed on an individual case-by-case basis. Please contact our Enrolment Advisor to find out more about available scholarships.
Yes! Admitted bachelor’s degrees’ applicants scoring between 4.5 and 5.5 on the IELTS or 32-79 iBT TOEFL, have the option to enrol in the English as a Foreign Language programme to raise their score. Registration in the EFL programme is determined by TOEFL or IELTS scores and placement test scores, if needed. For more information, visit English as a Foreign Language page.
Yes. Admitted applicants can defer their application to the next available intake. Please contact our Enrolment Advisor to arrange the deferral.
