Available courses

Revenue and Pricing Management - (Wave 1 - 2025)

Revenue and Pricing Management - (Wave 1 - 2025)

Course modified date: 8 September 2025
Revenue & Pricing Management
RDM 2301 BBA in Global Hospitality Management Department: Revenue & Pricing Management Hospitality & Tourism Faculty Makkah National College v1.0
Credit Hours …… | 2 US Credit / 4 ECTS Course Type (A) University / College / Department / Track / Others Course Type (B) Required / Elective Level / Year BBA 4 Last Revision ————————
A. General Information
General Description
In this course, students will research and analyze the evolution of pricing in the market and the changing mindset of the consumer in the contemporary distribution landscape both online and offline. Effective revenue and pricing strategy will be analyzed by identifying challenges and developing solutions to increase profits in any hospitality organization. Students will critically evaluate current trends in hospitality and embrace the skills necessary for successful revenue managers in today's dynamic hospitality world. Revenue management simulations will be used to evaluate the tactics and strategies developed by the students.
Teaching Mode
Mode of Instruction Contact Hours Percentage
Traditional classroom 30 100%
E-learning 0 0%
Hybrid (Traditional + E-learning) 0 0%
Distance learning 0 0%
Contact Hours (Academic Semester)
Activity Contact Hours
Lectures 30
Laboratory / Studio 0
Field 0
Tutorial 0
Others 0
Total 30
Course Main Objective(s)
  • Demonstrate an understanding of the principles and essential procedures of revenue and yield management.
  • Apply the principles of revenue management to management decisions and design strategies to address capacity problems and overbooking.
  • Evaluate the implementation of revenue management strategies based on best practices and current market trends in a digital setting.
B. CLOs & Methods
Domain & Code CLO Statement Teaching Strategies Assessment Methods
1. Knowledge & Understanding
1.1
 Demonstrate an understanding of the principles and essential procedures of revenue and yield management. Lectures, discussions, case studies, project-based learning Progress Test, Individual Project, Final Exam
2. Skills
2.1
 Apply the principles of revenue management to management decisions and design strategies to address capacity problems and overbooking. Lectures, discussions, case studies, project-based learning Individual Project, Final Exam
3. Values, Autonomy & Responsibility
3.1
 Evaluate the implementation of revenue management strategies based on best practices and current market trends in a digital setting. Lectures, discussions, case studies, project-based learning Individual Project, Final Exam
C. Course Content
  1. Introduction to Revenue Management — 2h
  2. Key Performance Indicators (Internal) — 2h
  3. Key Performance Indicators (External) — 2h
  4. Evaluation of Reports — 2h
  5. Forecasting Methods — 2h
  6. Impact a Forecast has on Hotel Budget — 2h
  7. Pricing Theories and Pricing Strategies — 2h
  8. Positioning and Selling Strategies — 2h
  9. Packaging as a Revenue Management Tool — 2h
  10. Effective Segmentation — 2h
  11. Distribution Channels — 2h
  12. Revenue Maximization Techniques — 2h
  13. Group Displacement Model — 2h
  14. Review and Case Study Analysis — 2h
  15. Final Exam Preparation — 2h
  16. Total — 30h
A. Students Assessment
Assessment Timing (Week) % of Total
Progress Test 6 20%
Individual Project 12 40%
Final Exam 16/17 40%
*Assessment activities may include written tests, oral tests, presentations, group projects, essays, etc.
B. Resources & Facilities
Essential References
  • Cullen, K. (2015). The Evolving Dynamics of Revenue Management. HSMAI.
Supportive References
  • Cross, G. (2021). Chasing Revenue: The Birth of Revenue Management. Archaway.
  • Cross, R. G. (1998). Revenue Management: Hard-Core Tactics for Market Domination. Broadway Books.
  • Ingold, A., McMahon-Beattie, U., & Yeoman, I. (Eds.). (2000). Yield Management (2nd ed.). Thomson.
  • Nagle, T., & Müller, G. (2018). The Strategy and Tactics of Pricing (6th ed.). Routledge.
Electronic Materials
Other Learning Materials
None
Items Resources
Facilities (classrooms, laboratories, exhibition rooms, simulation rooms) Classrooms, laboratories, exhibition rooms, simulation rooms
Technology equipment (projector, smart board, software) Projector, smart board, software
Other equipment (depending on specialty) None
C. Course Quality
Assessment Area / Issue Assessor Methods
Effectiveness of teaching Students Surveys, feedback forms
Effectiveness of student assessment Faculty Exam results, peer review
Quality of learning resources Program Leaders Resource utilization analysis
Extent of CLOs achievement Peer Reviewer CLOs achievement analysis
Other None —
Enter this course
Hospitality Financial Management and Budgeting - (Wave 1 - 2025)

Hospitality Financial Management and Budgeting - (Wave 1 - 2025)

Course modified date: 8 September 2025
Hospitality Financial Management & Budgeting
FIN 4501 BBA in Global Hospitality Management Department: Finance Hospitality & Tourism Faculty Makkah National College v1.0
Credit Hours …… | 3 US Credit / 6 ECTS Course Type (A) University / College / Department / Track / Others Course Type (B) Required / Elective Level / Year BBA 6 Last Revision ————————
A. General Information
General Description
Financial skills and knowledge are vital tools for managers who wish to have an impact on their organization’s success. The ability to understand financial reports, analyze the financial health of a company, forecast, and budget will allow informed managerial and investment decisions. This course focuses on the use of accounting information for management decision-making and control in hospitality settings. Students will gain an understanding of cost behavior, profitability, cost-volume-profit analysis, pricing, budget setting, flexible budgeting, cash flow statements, and working capital management. Students will also identify the risk and return associated with different levels of financial leverage and operational leverage. Additionally, students will learn the main investment appraisal techniques allowing them to evaluate proposed investments in large projects such as a new restaurant or hotel from a number of financial perspectives.
Teaching Mode
Mode of Instruction Contact Hours Percentage
Traditional classroom 45 100%
E-learning 0 0%
Hybrid (Traditional + E-learning) 0 0%
Distance learning 0 0%
Contact Hours (Academic Semester)
Activity Contact Hours
Lectures 45
Laboratory / Studio 0
Field 0
Tutorial 0
Others 0
Total 45
Course Main Objective(s)
  • Appraise the finance and tax implications of different business structures.
  • Compare internal and external sources of financing for business expansion.
  • Synthesize how companies prepare and administer budgets.
  • Analyze major capital budgeting techniques.
  • Evaluate the main implications of high and low gearing (leverage).
B. CLOs & Methods
Domain & Code CLO Statement Teaching Strategies Assessment Methods
1. Knowledge & Understanding
1.1
 Appraise the finance and tax implications of different business structures. Lectures, discussions, case studies, project-based learning Progress Test, Ongoing Assessment, Final Exam
2. Skills
2.1
 Compare internal and external sources of financing for business expansion. Lectures, discussions, case studies, project-based learning Progress Test, Ongoing Assessment, Final Exam
2. Skills
2.2
 Communication, IT, and Numerical Skills: Analyze major capital budgeting techniques. Lectures, discussions, case studies, project-based learning Final Exam
2. Skills
2.3
 Communication, IT, and Numerical Skills: Evaluate the main implications of high and low gearing (leverage). Lectures, discussions, case studies, project-based learning Final Exam
3. Values, Autonomy & Responsibility
3.1
 Synthesize how companies prepare and administer budgets. Lectures, discussions, case studies, project-based learning Progress Test, Ongoing Assessment, Final Exam
C. Course Content
  1. Review of Financial Statements & Accounting Concepts — 3h
  2. Business Structures — 3h
  3. WACC & Precedence of Debt — 3h
  4. Value of a Company — 3h
  5. Capital Structure and Degree of Financial Leverage (DFL) — 3h
  6. Taxes — 3h
  7. Sources of Finance & Expansion Routes — 3h
  8. Preparing a Budget — 3h
  9. Types of Budget — 3h
  10. Analyze a Cash Budget — 3h
  11. Capital Budgeting: Time Value of Money (NPV, IRR) — 6h
  12. Capital Budgeting: Payback Concept and its Drawback — 3h
  13. Capital Budgeting: Operating Leverage & Contribution Margin — 3h
  14. Review for Final Exam — 3h
  15. Total — 45h
A. Students Assessment
Assessment Timing (Week) % of Total
Progress Test 6 40%
Ongoing Assessment 12 20%
Final Exam 16/17 40%
*Assessment activities may include written tests, oral tests, presentations, group projects, essays, etc.
B. Resources & Facilities
Essential References
  • McLaney, E., & Atrill, P. (2020). Accounting: An Introduction (10th ed.). Prentice Hall.
Supportive References
  • Dyson, J. R. (2020). Accounting for Non-Accounting Students (10th ed.). FT Prentice Hall.
  • Schmidgall, R. S. (2023). Hospitality Industry Managerial Accounting (9th ed.). Educational Institute AHLA.
  • Tracy, J. A., & Barrow, C. (2018). Understanding Business Accounting for Dummies (4th ed.). Wiley.
  • Weetman, P. (2019). Financial Accounting: An Introduction (8th ed.). FT Prentice Hall.
  • Williams, J. R., Haka, S. F., Bettner, M. S., & Carcello, J. V. (2021). Financial & Managerial Accounting (19th ed.). McGraw-Hill/Irwin.
Electronic Materials
Other Learning Materials
None
Items Resources
Facilities (classrooms, laboratories, exhibition rooms, simulation rooms) Classrooms, laboratories, exhibition rooms, simulation rooms
Technology equipment (projector, smart board, software) Projector, smart board, software
Other equipment (depending on the specialty) None
C. Course Quality
Assessment Area / Issue Assessor Methods
Effectiveness of teaching Students Surveys, feedback forms
Effectiveness of student assessment Faculty Exam results, peer review
Quality of learning resources Program Leaders Resource utilization analysis
Extent of CLOs achievement Peer Reviewer CLOs achievement analysis
Other None —
Enter this course
Leadership & Talent Management (Wave 1 - 2025)

Leadership & Talent Management (Wave 1 - 2025)

Course modified date: 8 September 2025
Leadership & Talent Management
HRM 5701 BBA in Global Hospitality Management Department: Human Resource Management Hospitality & Tourism Faculty Makkah National College v1.0
Credit Hours …… | 2 US Credit / 4 ECTS Course Type (A) University / College / Department / Track / Others Course Type (B) Required / Elective Level / Year BBA 8 Last Revision ————————
A. General Information
General Description
This course integrates and further develops human resources strategies such as compensation and benefits, learning and development, and human resources planning. Students will learn the theory and practice of motivation, leadership, negotiation, and conflict resolution. The course emphasizes the importance of implementing and applying human resources strategies in the workplace, encouraging students to reflect upon their own people and talent management skills in managing teams.
Teaching Mode
Mode of Instruction Contact Hours Percentage
Traditional classroom 30 100%
E-learning 0 0%
Hybrid (Traditional + E-learning) 0 0%
Distance learning 0 0%
Contact Hours (Academic Semester)
Activity Contact Hours
Lectures 30
Laboratory / Studio 0
Field 0
Tutorial 0
Others 0
Total 30
Course Main Objective(s)
  • Examine the importance of and main stages in human resource planning and talent management.
  • Evaluate performance management systems and compensation & benefits structures aligned with company goals.
  • Develop and implement learning and development strategies based on organizational and individual needs.
  • Appraise the role of leadership, motivation, and conflict management in cultivating a positive work environment.
B. CLOs & Methods
Domain & Code CLO Statement Teaching Strategies Assessment Methods
1. Knowledge & Understanding
1.1
 Examine the importance of and main stages in human resource planning and talent management. Lectures, group discussions, case studies, independent research Mid-Semester Exam, Final Project
2. Skills
2.1
 Evaluate different performance management systems and compensation & benefits structures. Lectures, group discussions, case studies, independent research Mid-Semester Exam, Final Project
2. Skills
2.2
 Communication, IT, and Numerical Skills: Appraise leadership, motivation, and conflict management in building a positive work environment. Lectures, group discussions, case studies, independent research Mid-Semester Exam, Final Project
3. Values, Autonomy & Responsibility
3.1
 Develop and implement comprehensive learning and development strategies based on organizational and individual needs. Lectures, group discussions, case studies, independent research Mid-Semester Exam, Final Project
C. Course Content
  1. Introduction to Course — 2h
  2. Human Resources Strategy — 2h
  3. Shaping the HR Strategic Plan — 2h
  4. Work Motivation and Job Satisfaction — 2h
  5. Content and Process Motivational Theories — 2h
  6. Compensation & Benefits: Total Reward Concept — 2h
  7. Compensation & Benefits: Additional Benefits and Job Evaluation — 2h
  8. Mid-Semester Exam — 2h
  9. Job Evaluation, Salary Structure, Merit Compensation — 2h
  10. Performance Management and Appraisal — 2h
  11. Performance Management and Feedback — 2h
  12. Training & Development — 2h
  13. Succession Planning — 2h
  14. Retention Strategies and Turnover — 2h
  15. Labor Relations and Trade Unions — 2h
  16. Total — 30h
A. Students Assessment
Assessment Timing (Week) % of Total
Mid-Semester Exam 8 35%
Individual Assessment 14 35%
Final Project 16/17 30%
*Assessment activities may include written tests, oral tests, presentations, group projects, essays, etc.
B. Resources & Facilities
Essential References
  • Available on Moodle per section.
Supportive References
None
Electronic Materials
Websites:
Online resources (journals, libraries, etc.):
  • HBR
  • Journal of Hospitality and Tourism Management
  • Psychology Today
  • Hospitality Net
Other Learning Materials
None
Items Resources
Facilities (classrooms, laboratories, exhibition rooms, simulation rooms) Classrooms, laboratories, exhibition rooms, simulation rooms
Technology equipment (projector, smart board, software) Projector, smart board, software
Other equipment (depending on specialty) None
C. Course Quality
Assessment Area / Issue Assessor Methods
Effectiveness of teaching Students Surveys, feedback forms
Effectiveness of student assessment Faculty Exam results, peer review
Quality of learning resources Program Leaders Resource utilization analysis
Extent of CLOs achievement Peer Reviewer CLOs achievement analysis
Other None —
Enter this course
Marketing for the Hospitality Industry (Wave 1 - 2025)

Marketing for the Hospitality Industry (Wave 1 - 2025)

Course modified date: 9 September 2025
Marketing for the Hospitality Industry
MKT 1601 BBA in Global Hospitality Management Department: Marketing Hospitality & Tourism Faculty Makkah National College v1.0
Credit Hours …… | 2 US Credit / 4 ECTS Course Type (A) University / College / Department / Track / Others Course Type (B) Required / Elective Level / Year BBA 3 Last Revision ————————
A. General Information
General Description
This course introduces key theories and practices in marketing management and applies them to the global hospitality and tourism industry. Focusing on marketing as a strategic business function, it explores the components of the marketing mix and their application to service products. Students will analyze the marketing environment and apply STP (segmentation, targeting, positioning) to hospitality offerings; price and promotion strategies, branding, and consumer buying behavior are also covered.
Teaching Mode
Mode of Instruction Contact Hours Percentage
Traditional classroom 30 100%
E-learning 0 0%
Hybrid (Traditional + E-learning) 0 0%
Distance learning 0 0%
Contact Hours (Academic Semester)
Activity Contact Hours
Lectures 30
Laboratory / Studio 0
Field 0
Tutorial 0
Others 0
Total 30
Course Main Objective(s)
  • Explain the fundamental principles of marketing in relation to hospitality services.
  • Apply STP and the components of the marketing mix.
  • Identify strategies for finding, acquiring, and maintaining satisfied hospitality customers.
  • Create a marketing plan for a hospitality offering.
B. CLOs & Methods
Domain & Code CLO Statement Teaching Strategies Assessment Methods
1. Knowledge & Understanding
1.1
 Explain the fundamental principles of marketing services as hospitality products. Lectures, case studies, discussions Marketing Plan, Final Exam
2. Skills
2.1
 Apply the principles of segmentation, targeting, positioning, and the marketing mix. Lectures, case studies, discussions, group work Marketing Plan, Final Exam
2. Skills
2.2
 Communication, IT, and Numerical Skills: Create a marketing plan for a hospitality offering. Group work, presentations, project-based learning Marketing Plan, Presentations
3. Values, Autonomy & Responsibility
3.1
 Identify marketing strategies used for finding, acquiring, and maintaining satisfied hospitality customers. Lectures, case studies, discussions Marketing Plan, Presentations, Final Exam
C. Course Content
  1. Introduction to Marketing & Services Marketing — 2h
  2. The Marketing Mix & The Marketing Process — 2h
  3. Market Segmentation — 2h
  4. Food Truck Student Presentations — 2h
  5. Strategic Marketing Plan Analysis — 2h
  6. Market Research — 2h
  7. Marketing Plan Group Work — 2h
  8. Strategic Marketing Plan Presentations — 2h
  9. Marketing Frameworks & Product Lifecycle — 2h
  10. Customer Retention & Loyalty — 2h
  11. The Golden Arch Hotel Case Study — 1.5h
  12. Brand Perception — 1.5h
  13. Brand Positioning — 1.5h
  14. Brand Positioning Student Presentations — 1.5h
  15. Revision — 2h
  16. Final Exam — 2h
  17. Total — 30h
A. Students Assessment
Assessment Timing (Week) % of Total
Marketing Plan (groups) 11 30%
Short Presentations 14 30%
Final Exam 16/17 40%
*Assessment activities may include written tests, oral tests, presentations, group projects, essays, etc.
B. Resources & Facilities
Essential References
  • Kotler, P., Bowen, J. T., Makens, J., & Baloglu, S. (2021). Marketing for Hospitality and Tourism (8th ed.). Pearson International.
Supportive References
  • Aaker, D. A. (2005). Strategic Market Management (7th ed.). Wiley.
  • Bateson, J. E. G. (2011). Services Marketing (4th ed.). Cengage.
  • Morrison, A. (2023). Hospitality & Travel Marketing (5th ed.). Cengage.
Electronic Materials
Online resources (journals, libraries, etc.): MarketLine; GlobalData; Student Library Portal:
Websites: hotel brand sites; marketing research agencies.
Other Learning Materials
None
Items Resources
Facilities (classrooms, laboratories, exhibition rooms, simulation rooms) Classrooms, laboratories, exhibition rooms, simulation rooms
Technology equipment (projector, smart board, software) Projector, smart board, software
Other equipment (depending on specialty) None
C. Course Quality
Assessment Area / Issue Assessor Methods
Effectiveness of teaching Students Surveys, feedback forms
Effectiveness of student assessment Faculty Exam results, peer review
Quality of learning resources Program Leaders Resource utilization analysis
Extent of CLOs achievement Peer Reviewer CLOs achievement analysis
Other None —
Enter this course
Fundamentals of Data Visualization - (Wave 1 - 2025)

Fundamentals of Data Visualization - (Wave 1 - 2025)

Course modified date: 8 September 2025
Fundamentals of Data Analysis & Visualization
GEN P1905 BBA in Global Hospitality Management General Education Hospitality & Tourism Faculty Makkah National College v1.0
Credit Hours …… | 1.5 US Credit / 3 ECTS Course Level/Year BBA 3 Course Type (A) University / College / Department / Track / Others Course Type (B) Required / Elective Pre-requisites None Co-requisites None
A. General Information
General Description
In this course, students will develop their mathematical and statistical skills while learning how to use computer spreadsheets for data analysis and visualization. The course emphasizes quantitative reasoning in the hospitality industry, covering essential functions, numerical relationships, and their applications. Through extensive exercises, students gain competence in Excel for data handling and visualization, preparing them for business environments.
Teaching Mode
Mode of Instruction Contact Hours Percentage
Traditional classroom 22.5 100%
E-learning 0 0%
Hybrid (Traditional + E-learning) 0 0%
Distance learning 0 0%
Contact Hours (Academic Semester)
Activity Contact Hours
Lectures 22.5
Laboratory / Studio 0
Field 0
Tutorial 0
Others 0
Total 22.5
Course Main Objective(s)
  • Apply a broad range of mathematical and statistical functions using a computer spreadsheet.
  • Recognize relationships between quantitative variables for accurate analysis and develop appropriate data visualizations.
  • Design formatted and printable spreadsheets for business use.
B. CLOs & Methods
Domain & Code CLO Statement Teaching Strategies Assessment Methods
1. Knowledge & Understanding
1.1
 Apply a broad range of mathematical and statistical functions using a computer spreadsheet. In-class demonstrations, discussions, examples, workshops. Progress Test, Final Exam.
2. Skills
2.1
 Recognize relationships between quantitative variables and develop appropriate data visualizations. In-class demonstrations, discussions, examples, workshops. Progress Test, Final Exam.
3. Values, Autonomy & Responsibility
3.1
 Design formatted and printable spreadsheets for business use. In-class demonstrations, discussions, examples, workshops. Progress Test, Final Exam.
C. Course Content
  1. Introduction & Orientation — 1.5h
  2. Formatting & Formulae — 1.5h
  3. Working with Text & Numbers — 1.5h
  4. Conditional Formatting — 1.5h
  5. Lookup & Formulae II — 1.5h
  6. Logic with Data Handling — 1.5h
  7. Excel Charts I — 2h
  8. Excel Charts II — 2h
  9. Working with Dates & Times — 2h
  10. Data Text Functions — 2h
  11. Data Frequency — 2h
  12. Revision for Final Exam — 2h
  13. Final Exam — 1.5h
A. Students Assessment
Assessment Timing (Week) % of Total
Progress Test 7 40%
Final Exam 16/17 60%
*Assessment types may include written tests, oral tests, presentations, group projects, essays, etc.
B. Resources & Facilities
Essential Reference
McFedries, P. (2022). Microsoft Excel Formulas and Functions (Office 2021 & Microsoft 365). Microsoft (Business Skills Series).
Items Resources
Facilities Classrooms, laboratories, exhibition rooms, simulation rooms.
Technology equipment Projector, smart board, software.
Other equipment None (depending on specialty).
C. Course Quality
Assessment Area / Issue Assessor Methods
Effectiveness of teaching Students Surveys, feedback forms
Effectiveness of student assessment Faculty Exam results, peer review
Quality of learning resources Program Leaders Resource utilization analysis
Extent of CLOs achievement Peer Reviewer CLOs achievement analysis
Other None —
Enter this course
Saudi Hospitality Culture (Wave 1 - 2025)

Saudi Hospitality Culture (Wave 1 - 2025)

Course modified date: 10 September 2025
Saudi Hospitality Culture
HOS P803 BBA in Global Hospitality Management Department: Hospitality Management Hospitality & Tourism Faculty Makkah National College v1.0
Credit Hours …… | 2 US Credit / 4 ECTS Course Type (A) University / College / Department / Track / Others Course Type (B) Required / Elective Level / Year BBA 1 Last Revision ————————
A. General Information
General Description
The course discusses key principles of Al Sana, emphasizing selfless generosity, respect, and cultural tolerance in hospitality. It highlights Saudi principles, etiquette, and ethics related to public behavior and service culture, while exploring historic events that shaped the nation and the internationalization of Saudi Arabia—past, present, and future.
Teaching Mode
Mode of Instruction Contact Hours Percentage
Traditional classroom 15 50%
E-learning 0 0%
Hybrid (Traditional + E-learning) 15 50%
Distance learning 0 0%
Contact Hours (Academic Semester)
Activity Contact Hours
Lectures 15
Laboratory / Studio 15
Field 0
Tutorial 0
Others 0
Total 30
Course Main Objective(s)
  • Describe the historical events that shaped Saudi culture.
  • Outline the significance of the founding vision of Saudi Arabia.
  • Discuss the role of tolerance and its importance in Saudi culture.
  • Recognize the internationalization of Saudi Arabia and its local/global significance.
B. CLOs & Methods
Domain & Code CLO Statement Teaching Strategies Assessment Methods
1. Knowledge & Understanding
1.1
 Describe the different historical events that shaped Saudi culture. In-class lectures, group activities, role-play, online readings and videos In-Class Quiz 1, Individual Assignment
2. Skills
2.1
 Work effectively as a team anticipating guest needs. In-class lectures, group activities, role-play, online readings and videos In-Class Quiz 1, Individual Assignment
3. Values, Autonomy & Responsibility
3.1
 Demonstrate understanding of procedures and adaptability in event organization. In-class lectures, group activities, role-play, online readings and videos In-Class Quiz 1, Individual Assignment
C. Course Content
  1. Introduction to the Saudi: Land and People — 3h
  2. Saudi Values and Attitudes — 3h
  3. Saudi Customs and Traditions — 3h
  4. Making Friends in Saudi Arabia — 3h
  5. Saudi at Home — 3h
  6. Time Out: Outside the Home — 3h
  7. Travel Health and Safety — 3h
  8. Communication in Saudi Arabia — 3h
  9. The Business Landscape in Saudi Arabia — 3h
  10. The Hospitality Business Landscape in Saudi Arabia — 3h
  11. Total — 30h
A. Students Assessment
Assessment Timing (Week) % of Total
In-Class Quiz 1 8 25%
In-Class Quiz 2 12 25%
Individual Assignment 19 50%
*Assessment activities may include written tests, oral tests, presentations, group projects, essays, etc.
B. Resources & Facilities
Essential References
Kindly choose what is appropriate.
Supportive References
Online resources (journals, online libraries, etc.).
Electronic Materials
None
Other Learning Materials
None
Items Resources
Facilities (classrooms, laboratories, exhibition rooms, simulation rooms) Classrooms, laboratories, exhibition rooms, simulation rooms
Technology equipment (projector, smart board, software) Projector, smart board, software
Other equipment (depending on specialty) None
C. Course Quality
Assessment Area / Issue Assessor Methods
Effectiveness of teaching Students Surveys, feedback forms
Effectiveness of student assessment Faculty Exam results, peer review
Quality of learning resources Program Leaders Resource utilization analysis
Extent of CLOs achievement Peer Reviewer CLOs achievement analysis
Other None —
Enter this course