Hospitality & Tourism Management (2 years, Diploma)

Hospitality & Tourism Management (2 years, plus an optional Foundation Year, Diploma)

The Hospitality & Tourism Management programme is intensive and specifically designed for those interested in a career in the Hospitality & Tourism industry. It provides a comprehensive and professional education in basic aspects of Hospitality & Tourism. Learners will develop the knowledge, skills, integrity and commitment to personal development essential for working in the Hospitality & Tourism sector.

The programme delivers a variety of courses which are designed to provide a solid foundation upon which successful candidates may build upon, should they wish to continue further and gain a BA in Hospitality & Tourism Management, or other degree qualification or enter employment directly.

This two- year course will develop a range of skills and techniques, personal qualities and attributes essential for successful performance in working life and thereby, enabling graduates to make an immediate contribution to employment. It will also provide flexibility, knowledge, skills and motivation as a basis for future studies and career progression in Hospitality & Tourism.

The objectives of the programme are:

• To provide education at an academic level appropriate for:

  a Diploma in Hospitality & Tourism Management (2-Year Diploma)

• To equip individuals with the knowledge, understanding and skills necessary for successful employment in the Hospitality & Tourism industry
• To enable progression to an undergraduate degree 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.

1^st Semester

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 104 – Economics for Tourism

The objective of the course is to give students a theoretical economic background for a better understanding of international tourism which they can use for analyzing and solving problems of in the real world.

Tourism Economics is the study of economic actions of individuals and well- defined groups of individuals in the tourism field. Students will study the fundamental economic principles as they apply to the tourism industry and explore the impacts of leisure and tourism on regional and national economics. Topics include the determinants of consumer demand for leisure travel; structure of competition among suppliers of tourism services; benefits and costs of tourism development to the host community. Topics also include international tourism development and economic growth, planning tourism development and the basic principles of tourism education.

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 familiarises 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. 

2^nd Semester

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).

HOSP 200 – 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.

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.

Summer

HOSP 300- Internship

The main objectives of the course are to familiarize students with the philosophy, mission, organization culture and management style of the organization they are employed by and they will gain competence in performing actual tasks on jobs in their designated areas.

Students will participate or will be exposed to management activities and any management information systems used within the organization.

3^rd Semester

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 204 – Business Statistics for Hospitality & Tourism

This course introduces the student to business statistics, or the application of statistics in the workplace. Statistics is how we gather, analyze, and interpret data. Statistics can apply to any number of fields, since we interpret data best when it is presented in an organized fashion.

Although these topics are mathematically intensive, much of what Students will learn will apply to the things that they will encounter every day in the workplace. 

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.

MGT 202 – Organisations & Behaviour

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

4^th Semester

HOSP 304 – Meetings Events and Conference Management

This course will assist students in understanding the systematic approach needed in managing meetings and conferences; understanding the needs of the industry and the related parameters involved, like food and beverages, rooms and services. The course has been developed in order to prepare students to meet the challenges associated with managing and servicing conventions and other group business meetings. 

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 303 – Marketing

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. 

Teaching Language: English

Course Duration :2 Academic Years ( 4 Semesters )
Plus 1 year optional foundation Programme