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Digital Hospitality Management

  

(The Hospitality Department’s Innovative Curricula  Plan in collaboration with Bim POS.)

“BIM POS is a provider of a full spectrum of point-of-sale, ERP (Enterprise Resource Planning), and IT solutions for hospitality and retail management

 the Hospitality Management Department will install the BimPos software and the BHTM curricula & teaching will be switched from the conventional hospitality teaching method into digital teaching.

The hospitality department will be able to include a Hospitality Management software in 90% of the courses, thus simulating a typical restaurant, bakery, or cafĂ© in terms of software and hardware. That’s what all the students need to know before going to the real-world.

The Courses will be divided into 2 main parts: 

   a-The theoretical concepts (managerial theories)
   b- Applying the theories using the software installed by Bim POS./ Creating a simulation of real time work experience

 

The suggested Software includes several modules and in each course we will teach a specific module. For example:

1- In the Restaurant Management Course: BHTM340, we will start by teaching the student from the book and then we will use the software to train the student on: 

a.     Serving Customers techniques 
b.     Taking orders on POS (delivery, take-away, dine in) 
c.     Managing deliveries & pickup orders 
d.     Tip management 
e.     Managerial POS activities 
a.     Opening the day 
b.     Cashing out users/delivery drivers 
c.     Closing the day/EOD operation 
d.     Reading sales (how and why) 
e.     Voids & discounts (how to properly manage) 
f.      Promotions & discounts & happy hours 
g.     System charges, delivery charges, minim table charge, entertainment charge 

 

As for the BHTM425 - Food & Beverage cost control , same issue , we will discuss the concept and then apply on the software: 

2.     menu engineering 
3.     cross tab reports 
4.     creating recipes & sub recipe 
5.     understanding units and conversion of units 
6.      raw materials & sub-recipes 
7.      preparation methods & CCPS 
8.     costing of recipes and pricing (average cost, last cost) 
9.      producing items vs. polling recipe strategy 

The above are two examples, and this will be applied for BHTM340 - BHTM425- BHTM311 (Housekeeping management) - BHTM495 - Revenue Management - BHTM445 -Events Management. (and the list will continue after we finalize what we need).

Using the digital teaching method, the students will:

1- Enjoy the course
2- Learn faster 
3- Perform better
4- Have a real simulation of work environment and link the theory with the practice.
5- Become very well trained for market needs
6- Have a training certificate from Bim POS (that can be listed on the CV as an added skill)

 

As on a University Level competition, introducing this new change in the curricula, the LIU will become the First in integrating innovative technology in the Hospitality Management courses.

For further details click on the below link:

https://youtu.be/JZqOTW0GwlA  

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