Hospitality & Tourism Management (4 years, Bachelor)

Hospitality & Tourism Management (4-year Bachelor of Arts Degree)

 

The programme is specifically designed for those interested in a career in the Hospitality & Tourism industry. The Hotel and Tourism business is a constantly growing worldwide industry, which needs up to date, multicultural, customer-oriented experts with good leadership and project management skills. The Programme provides a comprehensive and professional education comprising of programme-specific basic studies, a Bachelor thesis and an internship. Studies are carried out entirely in English.

The variety of courses are designed to provide a solid grounding for supervisory and or managerial personnel reflecting the skills, knowledge and competencies hospitality managers need to possess in order to overcome a very challenging, diverse and highly demanding working environment. However, to be an effective manager, practical, operational expertise is essential. This particular aspect is accomplished through the compulsory placement period.

The graduates from the degree programme will work as experts or middle managers in the Hotel, Restaurant and or Tourism sector.

The spectrum of this four-year programme is quite vast allowing the students to choose from a wide range of careers in different areas of the hospitality and tourism industry such as:

·         Hotel Manager

·         Front Office Manager

·         F& B Manager

·         Hotel Operations

·         Resort Manager

·         Hotel HR Manager

Manager in the Tourism sector such as Travel Agency

Graduates of this programme are prepared for advance studies at the MA / MSc level or in specialized Management fields.

The objectives of the programme are:

•  To provide education at an academic level appropriate for:

    a Bachelor Degree in Hospitality & Tourism Management (4 Year Bachelor of Arts Degree)

•  To equip individuals with the knowledge, understanding and skills necessary for
    successful employment as Managers in the Hospitality & Tourism industry

• To enable progression to an MA/ MSc or specialized Management field or further
   professional qualification in Hospitality & Tourism Management.

• To develop the individual’s ability in the Hospitality & Tourism industry through the
   effective use of and a combination of the knowledge and skills gained in different parts of
   the programme.

• To develop a range of skills and techniques, personal qualities and attributes essential for
   successful performance in the workplace, and thereby enabling learners to make an
   immediate contribution to employment.

• To provide flexibility, knowledge, skills and motivation as a basis for future studies and
   career development in Hospitality & Tourism.

Year 1 Semester 1

TOU 100 – Introduction to the Hospitality and Tourism Industry

The main objectives of the course are to provide the student with an introduction to the world of business and particularly to business as it applies to the hospitality industry. More specifically, the course will provide an opportunity for students to become acquainted with the social, economic and environmental context within which the hospitality industry operates. They will also understand the structure, nature and operating characteristics of the different sectors of the hospitality industry: food service, lodging and tourism. During the course students will be able to identify the role of managers in the Hospitality & Tourism industry.

ECO 105 – Microeconomics

Economics offers powerful insights into the world in which we live. This introductory economics course aims to provide an essential, simple, useable body of economic theory, which will both provide the basis for further study and equip students with a real understanding of the role of economics in business, public and private decision making.

ENG 200 – English Writing

The main objectives of the course are to increase the students’ awareness and ability in different common styles of writing and to develop their academic writing skill. They will also revise and utilize techniques of composing grammatically correct sentences. This course provides students with in depth knowledge of the writing process and the strategies used to develop, organize, and review ideas in English paragraphs and essays

ACC 103 – Accounting I

This course is an introduction to accounting. Its main aim is to provide students with the basic techniques and skills required in order to prepare a set of financial statements comprising an income statement, a balance sheet and a cash flow statement. The course includes accounting principles and concepts, double-entry bookkeeping and an introduction to the accounting regulatory framework.

GER 100 – German I

The aim of this course is to offer beginners in the German Language a basic introduction to the language. Tenses are studied but emphasis is given on vocabulary, oral and reading comprehension.

 RUS 100 – Russian I

This course introduces students to the fundamental aspects of the Russian language. This module will focus on acquiring essential listening and speaking skills. Students will also develop and practice basic reading and writing techniques. The stimulus material (aural, written and visual) will not only provide an introduction to Russian grammar and syntax but also contribute to giving the students an insight into Russian culture and mentality.

FRE 100 – French I

This course familiarizes students with basic vocabulary. A number of grammatical structures at an elementary level are introduced. The students learn basic French language skills helping them to communicate while working in the Hospitality industry. 

 

Year 1 Semester 2

 

TOU 106 – Geography of Tourism

The main objectives of the course are to develop in students the basic understanding and introductory skills to work with geography and introduce students to the nature of geography. Students will learn the main physical and political landforms and climate variations and they will develop Map skills and other abilities to visually represent and interpret facts of geography, ETA, time changes across time zones, touristic gravity (and attraction).

MGT 203 – Organizations & Behavior

This course provides an introduction to the nature of organizations in relation to management practices. The unit examines the internal nature of organizations from both a theoretical and practical viewpoint. The unit is intended to develop an understanding of the behavior of people within organizations and the significance of organizational design and characteristics. It also aims to provide the basis for, and to underpin further study in, specialist areas of business.

 

ACC 203 – Accounting II

This course builds on accounting 1 to cover advanced aspects of financial accounting. It also covers introductory aspects of management accounting suitable for use at all levels up to and including professional foundation level courses and first-year degree courses.

MGT 101 – Introduction to Management

This course aims to provide a broad introduction to theories of management, and to appraise their relevance in contemporary management practice.

GER 200 – German II

Course German II, a second semester German course, is continuing the study of fundamentals of German: conversation, basic writing, listening and reading comprehension, vocabulary building, grammar and culture.

RUS 200 – Russian II

Russian language II expands the students’ vocabulary and enhances their conversational and reading ability through class discussions, pair/group work, simulations, and oral presentations. The course is conducted entirely in Russian with some grammar review and features extensive discussions of contemporary Russian culture.

The main objective of the course is to continue to help students to develop skills in the areas of listening, speaking, reading and writing in the Russian language at an intermediate level.

FRE 200 – French II

French II provides students with knowledge in the language and culture of French speakers and facilitates the development of speaking, listening, reading and writing skills in French. It also familiarizes students with cultural, geographical and historical aspects of French and other Francophone populations.

 

Year 2 Semester 1

 

HOSP 202 – Housekeeping & Maintenance Operations

The main objectives of the course are to help to prepare students to meet the challenges associated with the housekeeping department and to provide an overview of the key issues of housekeeping and maintenance operations. Students will also understand the theoretical and practical knowledge that constitutes the work of housekeeping and the complexities and demands of working in the industry through the scope of housekeeping.

TOU 110 – Air Travel, Fares & Ticketing

 This course aims to develop the students’ general knowledge of the air travel fares and ticketing transportation industry, to include the regulators and associations. Students will also learn the fundamentals for pricing journeys, how to interpret constructed fares, and how to decode electronic ticket data so the students can provide future customers with the best service possible.

MTH 205 – Statistics

This is an introductory course in statistics designed to provide students with the basic concepts of data analysis and statistical computing. Topics covered include basic descriptive measures, measures of association, probability theory, confidence intervals, and hypothesis testing. The main objective is to provide students with pragmatic tools for assessing statistical claims and conducting their own statistical analyses.

HOSP 203 Food Science, Sanitation & Hygiene

The main objectives of the course are to:

·         Determine the principles of food production, food storage, food preparation and food use.

·         Explain the principles behind meal planning, the role of the nutritional value of foods and how this affects food service operations.

·         Identify sanitation and safety principles as well as discuss relevant hygiene issues (HACCP).

·         Discuss the associations between food and technology and their importance.

·    Discuss matters surrounding dietary recommendations and how these relate to menu planning and food service operations.

·         Recognize different types of foods (food commodities), their functions and different uses.

HOSP 204–Front Office Operations

The main objectives of the course are to provide the ability to analyze the guest cycle with the aim of exceeding guest expectations and to develop skills in daily front office procedures (Reservation, Check-In, Check-Out, Bill Settlement). Also, students will develop the ability to evaluate the significance of the hotel revenue cycle in order to optimize revenues.

 

Year 2 Semester 2

 

LAW 201- Business Law

The course provides a study of laws encountered in the operation of business.

The main objectives of the course are to:

• Enable the student to understand the evolution of law and the judicial system as well as contract law.
• Study case studies to allow the student to apply the principles to everyday situations as well as the business environment.

TOU 240 – Structure of Tourism

The main objectives of the course are to introduce students to the structure of the tourism industry. Students will create awareness on actual challenges in the industry and the impacts of the Tourism Industry. During the course students will develop an awareness for the responsibility of tourism industry for sustainable development for the variety of tourism related businesses.

 

MKT 304 – Marketing for the Hospitality Industry

This course aims to provide learners with an introduction to the fundamental concepts and principles that underpin the marketing process. In addition, it examines the role and practice of marketing within the changing business environment. This broad-based course will provide all learners with a concise and contemporary overview of marketing, and equip them with the knowledge and skills to underpin further study in the specialist field of marketing.

 

TOU 250- Leisure & Recreation

The main objectives of the course are to introduce students to basic theoretic concepts in the field of leisure and recreation and familiarize them with the origin of today’s western leisure and recreation behavior

Students will be provided with an insight on the interrelation of leisure and leisure spaces

and helped to understand different leisure forms and settings. During the course students will develop an awareness towards “leisuralization” of everyday activities and the role of entertainment and recreation in various fields.

 

TOU 260- Spa & Wellness Management

This course is designed to address today`s market demand for creative, highly skilled, and well-rounded Spa and Wellness managers, who have the ability to educate and empower both their clients and staff.

The objectives this course are to help students understand this exciting part of the hospitality industry and to prepare students for positions in experience and Wellness businesses within the tourism, hospitality and leisure industry. Above all students will be provided with the necessary theoretical knowledge, professional skills and practical tools required for Spa &, Wellness field. 

 

Year 3 Semester 1

HOSP-205 – Food & Beverage Management

The main objectives of the course are to:

• Help to prepare students to meet the challenges associated with the Food and Beverage Industry.

• Students will gain a basic understanding of the Food and Beverage industry by analyzing the industry’s: growth and development, reviewing its organizational structure, investigating its relationship with the hotel’s other departments, and by focusing on industry opportunities and future trends

TOU-301 – Sustainable Tourism

The course aims to be an introduction to the application of the concept of sustainability or sustainable development in the world of tourism. The course will look at the principles of sustainable tourism and their practical application both from the point of view of tourist destinations and the tourism company. One of the basic objectives will be to know the theoretical and practical aspects of environmental management in the tourism sector, as well as the aspects.

Or

HOSP 301 Food Service Planning

The purpose of this course is for students to gain a deep understanding of food Service Facilities Planning.

Student will also learn to assess and evaluate the structural and engineering principles in Food Service Layout and Design whilst analyzing   goals and cost limitations.

It is important for students to develop specifications and plans for food needs and understand operational requirements.

HOSP-302 – Casino Management

The main objectives of the course are to:

•  Demonstrate broad-based skills including the application of casino specific management
    and leadership skills

•   Demonstrate and understand fundamental accounting and financial management concepts
    of casino management

•  Identify and develop the core concepts of customer service awareness and be able to
    provide a positive customer service attitude in all casino operations.

•  Identify staffing needs within the organizational structure of typical gaming operations.

•  Demonstrate a basic understanding of the law, the court system and procedure as they
    pertain to hospitality and casino concerns.

• Demonstrate the ability to use on-line resources to research and prepare written
   assignments.

HOSP-305 – Events Management

This course gives students the opportunity to complete a full event management cycle from design and planning to delivery and evaluation. The module provides students with an understanding of the key event management principles and how they work in practice.

COMM-300 – Business Communication in English

The main objectives of the course are to:

• Provide students with the basic principles of effective oral communication and to develop their presentation skills.
• Develop students’ confidence when speaking before an audience and improving their verbal and nonverbal language skills.
• Examine various methods of developing listening skills in order to communicate effectively during presentations and interactions.  
• Encourage students to lead and participate in group discussions to improve their interpersonal and intercultural communication skills, which are also key aspects in achieving effective communication.
• Cover the interview process.

 

Year 3 Semester 2

TOU-310 – Environmental Management for Tourism & Hospitality

The main objectives of the course are to:

 • Enable students to describe and understand the specific features of environmental management in the hospitality and tourism industry;

• To evaluate how environmental management systems relate to management as a whole;

• To critically assess environmental impact issues related to hospitality and tourism activities.

MGT 301 – Operations Management

The objectives of this subject are to provide the students with an understanding of the role of operation manager in an organization, and to illustrate how an organization can get a competitive advantage in the marketplace through greater productivity, lower costs, quicker response, predictable deliveries, and better quality.

HOSP-312 – Food & Beverage Controls

The main objectives of the course are to:

• Familiarize students with the Food and Beverage related aspects of the cost control which will enable a hospitality operation to better achieve its profit potential.
• Provide sufficient knowledge to analyse and improve existing food and beverage cost control systems.
• Develop sufficient knowledge to analyse and develop food and beverage cost control systems.
• Understand the importance of food and beverage cost controls as an integral part of a hospitality operation.
• Use knowledge of computerized control procedures
• Stress the need for effective ethical approaches to control waste and pilferage.

Or

TOU- 312- Cruise Ship Industry

The main objective of this course is to introduce the significance of the cruise ship industry which is a dynamic and evolving form of tourism. This course examines the growing demand for cruise holidays and the supply side of the industry with the development of cruise ship designs.

It also aims to explore the working conditions on cruise ships and the environmental impact.

HOSP-314-Case Studies in International Hospitality & Tourism Management

This course aims to provide students with an opportunity to engage in critical analysis around contemporary tourism and hospitality themes, issues, and consequences. The module aims to ensure students understand real-world linkages between conceptual issues and empirical application, with a particular focus on the tourism and hospitality sector. Ultimately, the module adopts transdisciplinary case study approaches in order to develop both conceptual awareness and practical solutions to a diverse range of local, national, and international tourism and hospitality sector issues.

HOSP-301- Industry Internship I

The practicum aims to give students an opportunity to apply classroom theories to practical issues in a business setting.

Students could be employed in the following fields:

·         Hotels

·         Restaurants

·         Institutional feeding organizations

·         Food and Beverage caterers

·         Wholesale Travel Agencies

·         Any organization in the Hospitality & Tourism Industry

Main Objectives of the practicum are to:

• Familiarize students with the philosophy, mission, organization culture and management style of the organization they are employed by. Gain competence in performing actual tasks on jobs in their designated areas.
• Participate or be exposed to management activities and any management information systems used within the organization.
• Involve students with revenue budgeting, forecasting and strategies adopted by their department.

 

Year 4 Semester 1

 

BUS-404 Business Strategy

The main objectives of the course are to:

 

·         Help students understand how to integrate their knowledge of the various business disciplines and to apply this knowledge to the planning and managing of strategic business activities.

Stress the importance of Corporate Social Responsibility.

 

HOSP 408 – Research Methods & Data Analysis in Hospitality & Tourism

The main objectives of the course are:

 

• Provide an overview of the whole research process.
• Provide knowledge on both, qualitative and quantitative research methods.
• Understand the theoretical implications, role and importance of research for strategic and operational managerial practice and problem-solving needs.
• Understand and apply all elements of the research process in the dynamic business environment.

Identify the importance of working in teams and the role of each member within a research project.

 

HOSP 402 – Hospitality Information Systems

The main objectives of the course are to:

·   Prepare students to meet the challenges associated with Hospitality Information Systems within the Hospitality Industry. 

·         Gain an insight into workings of computer systems used in the hospitality industry

·         Identify the use and knowledge in the significance of information technology to an enterprise.

Introduce and apply training on Point-of-Sale Systems, Property Management Systems, Back-office systems

 

TOU-406 – Innovation & Entrepreneurship in the Hospitality & Tourism Industry

 

The aims of this module are to-

• develop a critical understanding of the nature of enterprise, entrepreneurship and innovation within the hospitality and tourism industries together with actual entrepreneurial competence/skills.

The module will consider entrepreneurship in a range of hospitality and tourism business contexts – large and small businesses, private and public sector businesses, regional, national and international businesses.

 • examine the nature and implications of the considerable body of entrepreneurship theory.

• encourage greater awareness of entrepreneurship and innovation amongst students and to develop entrepreneurial competencies.

 

TOU-407- Tourism Heritage and Society

 

The objective of this module is to allow the student an opportunity to critically examine key sociological, anthropological & psychological underpinnings of tourism studies. Thus, the aim is for the student to better understand tourism experiences and motivation which will deepen their understanding of the Tourist/Visitor market especially with regard to cultural and heritage sites and attractions. This module adopts a multidisciplinary approach and critically explores tourism and leisure interrelationships with the cultural condition of society.

 

Or

HOSP -407- Developments and Innovation in Restaurant Operations

This course gives students the opportunity to look in depth at the development of the restaurant industry drawing on current and historical operations and track their development from single unit to international chain. It also provides an opportunity to consider and appreciate the complexity of food and beverage operations.

 

Year 4 Semester 2

 

HRM-305 -Human Resource Management 

 

The main objectives of the course are to facilitate:

• collection and analysis of data for the purpose of resolving issues directly related to human resource management;

• development of intrapersonal and interpersonal skills;

• confidence when interacting with others in a number of organizational settings;

• communication, both orally and in writing;

• problem – solving;

• effective use of resources in order to ‘learn how to learn.

 

HOSP-412 –Managing Service Quality in the Hospitality Industry

 

The main objectives of the course are to:

• Analyse human needs and expectations in the achievement of satisfaction. • Deal with
   complaints, remedies and prevention.

• Articulate the characteristics of service and a gap analysis between expectations and
   satisfaction.

• Evaluate a quality analysis, its implementation and consequences.

• Merge service and quality in order to achieve an effective application of service quality.

• Develop and control effective employee performance towards quality service.

·  Analyse of ISO/BS standards of quality.

 

Or

TOU 412 – Air Transport Management

This course provides an overview of the Air Transport industry which is ever changing and evolving. It covers a varied spectrum of airline business models that include full service airlines, low cost carriers, long-haul low-cost carriers, hybrid carriers, charter airlines and regional carriers. Other bodies that shape the global airline industry will also be covered such as air cargo, alliances and ancillary revenues. The module gives an exciting and illuminating insight into the global air transport industry.

 

HOSP- 450 – Research Project

The module aims to develop an understanding of the processes and skills required to undertake a supervised research project

The course objectives are:

• develop research skills commensurate with the accomplishment of a Bachelor degree
• develop skills in independent inquiry
• produce a coherent and logically argued piece of writing that demonstrates competence in research and the ability to operate independently
• address issues of research design, methodology, ethics and theoretical arguments, and apply these to your own research.

HOSP-401 – Industry Internship II

The practicum aims to give students an opportunity to apply classroom theories to practical issues in a business setting.

Students could be employed in the following fields:

·         Hotels

·         Restaurants

·         Institutional feeding organizations

·         Food and Beverage caterers

·         Wholesale Travel Agencies

·         Any organization in the Hospitality & Tourism Industry

Main Objectives of the practicum are to:

• Familiarize students with the philosophy, mission, organization culture and management style of the organization they are employed by. Gain competence in performing actual tasks on jobs in their designated areas.
• Participate or be exposed to management activities and any management information systems used within the organization.
• Involve students with revenue budgeting, forecasting and strategies adopted by their department.

Duration of Practical work: 500 hours.

Teaching Language: English

Course Duration :4 Academic Years (8 Semesters)