The Department of Hospitality is dedicated to preparing and qualifying specialized professionals in the fields of hospitality management and culinary arts through academic programs that combine theoretical knowledge with practical applications and keep pace with modern professional standards and practices in the hospitality sector.
The Department focuses on developing the knowledge and skills required to manage and operate hospitality establishments and facilities, while also developing professional and creative skills in culinary arts and kitchen management, with an emphasis on quality, occupational safety, and food safety, as well as benefiting from international expertise and practices in these fields.
Through its academic and training programs, the Department seeks to prepare graduates with the competencies and skills required to meet labor market needs, compete in local and international work environments, and contribute to the development of the tourism and hospitality sector.
Vision:
To be a leader in developing a distinctive educational and professional program in the hospitality industry, supporting the sustainable growth of the tourism sector in the Kingdom of Saudi Arabia.
Mission:
To excel in preparing qualified and professionally empowered leaders in the tourism and hospitality sectors from diverse backgrounds and contributing to community development through qualified, research-oriented faculty members, in collaboration with leading international hospitality education institutions and local business partners, while adhering to the highest ethical standards, smart technologies, social responsibility, and sustainability.
Core Values:
Student and Faculty Empowerment and Success — Engaging and supporting students and faculty members in discovering and pursuing their unique pathways in ways that contribute to their success.
Service Excellence — Striving to deliver services according to the highest standards of quality and excellence.
Community and Partnerships — Fostering a culture of building strong relationships with international and local universities, professional organizations specializing in hospitality, and the local community.
Innovation — Inspiring and supporting creativity in education, scientific research, and service.
Sustainability — Committing to integrating sustainable practices into all aspects of our operations and engaging students through the curriculum in learning, discovery, and contributing to positive environmental solutions to current and future challenges.
| Name | Job Title | General Specialization | Area of Specialization | Curriculum Vitae | |
| Dr. Khaled Ahmed Yousef Al-Odeh | Assistant Professor (Chair of the Department of Hospitality) | Business Administration | Hospitality Management | kodeh@kku.edu.sa | CV |
| Dr. Fatima Yousef Abu Zeid | Assistant Professor (Vice Chair of the Department of Hospitality – Female Section) | Tourism Studies | Tourism Studies | fabouzied@kku.edu.sa | CV |
| Dr. Abeer Abdo Mohammed | Assistant Professor | Housing and Institutional Management | Housing and Institutional Management | abeerabdo@kku.edu.sa | CV |
| Dr. Basel Salim Shukri Skaik | Assistant Professor | English Language | Teaching English to Speakers of Other Languages | bskaik@kku.edu.sa | CV |
The study plan for the International Hospitality Management Program aims to equip students with the knowledge and skills required to manage and operate hospitality establishments in accordance with modern professional practices. Through courses that combine theoretical and practical components, the plan contributes to developing students’ capabilities in hospitality service management, guest experience, operations, marketing, and quality, preparing them to work efficiently across various hospitality sectors locally and internationally.
The study plan for the Culinary Arts Program aims to equip students with the professional knowledge and skills required in food preparation, production, and presentation through courses that combine theoretical and practical components. The plan contributes to developing students’ capabilities in culinary techniques, food safety and quality, menu planning, and kitchen operations management, preparing them to work efficiently and professionally in the culinary arts and hospitality sector.