InterNapa College Moodle

The course investigates the impact that groups and organizational structure have on the behavior of individuals within the organization for the purpose of applying such knowledge toward improving an organization’s effectiveness. Organizational Behavior is concerned with the study of what people do in an organization and how that behavior affects the performance of the organization.

The course emphasizes the utilization of recent developments in information technology (IT) within the context of Hospitality and Tourism industry.  It provides students the tools they need to effectively use technology to benefit hospitality settings.  Beginning with a focus on information technology basics and continuing on to explanations of hardware, software, and technology initiatives prevalent in all aspects of the hospitality industry, this course provides an emphasis on management decisions necessary to effectively purchase, implement and execute technology initiatives in a hospitality facility. 

The purpose of this course is to provide students with a fundamental knowledge of economic concepts and analytical techniques in market policy and development in tourism. Students will have an opportunity to utilize economic theories analysis to recreation and tourism, including estimation and prediction of demand and supply, valuation and determination of regional economic impact. Therefore, students will use basic macro and micro-economic concepts in analysing management, marketing, policy and market development decisions.

The purpose of the course is to give the students the entrepreneurial foundations and an intensive insight in creating and maintaining innovation in all aspects of the service delivery process within hospitality and tourism organisations. Students will have an opportunity to learn the basic principles of the new product development process for hospitality and tourism products and services. Issues of innovation and creativity are explored in a real world context and are applied to specific case studies. Therefore, students are exposed to industry trends and change drivers by analysing and discussing potential implications of innovation and creativity for the industry trends.

This course will assist students to develop professional knowledge and skills required to manage different types of banquets and events. The course addresses the systems, tools and checklists necessary for successful banquets and event planners concerning the room setup, audio visual services, exhibit handling, food and beverage delivery, social events planning, billing and other banqueting and events service operations. In addition, students have the opportunity to develop and run their own event as a group, gaining comprehensive practical experience of event management activities from proposal and planning to execution and evaluation. 

This course is a comprehensive overview of the housekeeping and maintenance operation. The student will gain knowledge in the basic managerial functions of Housekeeping and Maintenance departments.

The purpose of the course is to expose students to the principles and tools associated with the contemporary service quality management philosophy, both for breakthrough and continuous improvement of a hospitality and tourism organisation. Students will have an opportunity to study and analyse the service delivery systems of hospitality establishments with particular emphasis in implementing a consumer driven, and a service quality program. The course engages students in both qualitative and quantitative approaches in identifying, analysing and understanding the impact of a quality management system on a hospitality or tourism organization.

Students are expected to:

• Understand the importance of service quality and develop knowledge of successful hospitality and tourism firms that benchmark for future service quality management practice
• Recognize, analyse and improve the service delivery system of a hospitality or tourism service organization
• Develop a service management system that will deliver consistent service/outcome excellence
• Recognize the value of the operations and quality management concepts and models
• Learn and apply basic TQM and outcome assessment principles in the analysis of a service delivery system

This course involves the study of alcoholic beverages, emphasizing the costing and proper service of alcoholic beverages, as well as using alcoholic beverages as a complement to food.  It also aims at developing a deeper understanding and appreciation of wine. It deals with wine varieties such as white, red, sparkling, sweet and fortified wine, in addition matching wine with food.

Students are expected to:

• Enhance the future executive’s knowledge of wines, spirits, beers and other beverages for profitable application in industry.
• Enhance knowledge of how alcoholic beverages are best combined with food.
• Increase awareness of and sensitivity to both the potential benefits and risks associated with the serving and consumption of alcoholic and non-alcoholic beverages, and
• Provide an understanding of the importance of purchasing, receiving, storage and issuing of beverages as it relates to inventory and cost control

This course will give students an understanding of the theory of destination management process within the hospitality and tourism context. Students will have an opportunity to critically analyze cases and real world situations in order to be able to evaluate situations/issues/problems from a variety of stakeholder perspectives.  

Students are expected to:

• Explain various knowledge and concepts in the area of visitor management.
• Identify situations and issues from a variety of stakeholder perspectives.
• Distinguish cases and real world situations.
• Evaluate specific situations in the real world of tourism/hospitality.

The course examines the effect of cultural differences on organizational behavior and negotiation in the global context. Students are exposed to issues and problems that arise in international business when managers have to deal with culturally determined differences in values, attitudes and behaviors. The course assists students in developing cross-cultural understanding and communication competence and management and negotiation skills to successfully solve problems and capitalize on opportunities in a multicultural environment. Specific topics include understanding the foundations of culture and cultural frameworks; cross-cultural verbal and non-verbal communication and communication styles; motivation, leadership and decision making across cultures; negotiation and conflict resolution in global business settings; understanding organizational culture; managing multicultural teams and culturally diverse organizations. Also, students will have an opportunity to study principles of hospitality etiquette as a mean to improve service and cultural management effectiveness.

Students are expected to:

• Understand the theories that explain similarities and variations in business behavior across national cultural boundaries.
• Develop your cultural intelligence through increased reflection of your own business behaviors and assumptions.
• Incorporate an understanding of cultural differences into business communication practices, negotiation strategies and behaviors, conflict management strategies, team management and motivation techniques when dealing with culturally different others.
• Apply appropriate cultural theory to solve international business challenges or issues.
• Follow appropriate hospitality and business etiquette
• Discuss the role of etiquette in guest service
• Explain the aspects of etiquette

Organizational Behavior is concerned with the study of what people do in an organization and how that behavior impacts organizational performance. The course investigates the impact that groups and organizational structure has on the behavior of individuals, for the purpose of applying such knowledge in order to improve organizational effectiveness.

This course provides students with knowledge and practical skills for effective food and beverage service. It describes the importance of the menu to food service operations. It also lists and describes the tools and equipment used in food in food and beverage, human skills needed, and bar and rooms service procedures.

Upon completion of this course students will be able to:

1.     Identify the key role of the menu in food service operations.

2.     Distinguish among the diverse styles of service and define the typical staff positions.

3.     Investigate the methodology of cookery and service.

4.     Analyze the equipment and utensils used in food and beverage service operations.

5.     Identify bar and room service procedures.

6.     Determine and suggest selling techniques.

The primary goal is to establish and consolidate the student’s knowledge about the lodging and food service industry. This includes:

• Explore the scope of the hospitality industry
• Understand the impact and the segments of the industry
• Become familiar with the different type of businesses and organizations
• Understand the different functions of hospitality and tourism organizations
• Learn basic management and service competencies and issues
• Understanding the organization and structure of hospitality and tourism operations

This course provides students with knowledge and practical skills for effective food and beverage service. It describes the importance of the menu to food service operations. It also lists and describes the tools and equipment used in food in food and beverage, human skills needed, and bar and rooms service procedures.

Upon completion of this course students will be able to:

1.     Identify the key role of the menu in food service operations.

2.     Distinguish among the diverse styles of service and define the typical staff positions.

3.     Investigate the methodology of cookery and service.

4.     Analyze the equipment and utensils used in food and beverage service operations.

5.     Identify bar and room service procedures.

6.     Determine and suggest selling techniques.

The purpose of this course is to introduce students to the foundations of business law, by exposing them to basic concepts related to the legal system and its effect on business activities. The primary emphasis will be in the area of business and business-related transactions. 

The purpose of the course is to examine the theory, design, and practice of human resource management; students will review management techniques for increasing employee cooperation, and engagement in order to exceed customer expectations. 

Students will be exposed to the principles of human resource management, including:

·            recruitment strategies;

·            training and development models;

·            performance management;

·            enhancing staff collaboration;

·            customer expectations;

·            regulatory issues.

Course Objectives

To introduce students to the legal science and to study aspects of the legal process and all the main features pertaining to contract law in business.

To identify the essential elements of the legal system, including the main sources of law

To recognize and apply the appropriate legal rules relating to the law of obligations

To distinguish between alternative forms and constitutions of business organizations

To recognize the legal implications relating to companies in difficulty or crisis

Learning Outcomes

Upon completion of this course students will be able to:

1.     Explain the legal process and the essential elements of the legal system.

2.     Discuss the basic morals of contract law and classify the types and terms of business Contracts.

3.     Identify the fundamental legal principles behind partnership law and company law.

4.     Examine how businesses can be held liable in tort for the actions of their employees.

5.     Understand the legal, social and ethical obligation of a company to conform to consumer protection laws and standards.

This course provides students with knowledge and practical skills for effective food and beverage service. It describes the importance of the menu to food service operations. It also lists and describes the tools and equipment used in food in food and beverage, human skills needed, and bar and rooms service procedures.

Upon completion of this course students will be able to:

1.     Identify the key role of the menu in food service operations.

2.     Distinguish among the diverse styles of service and define the typical staff positions.

3.     Investigate the methodology of cookery and service.

4.     Analyze the equipment and utensils used in food and beverage service operations.

5.     Identify bar and room service procedures.

6.     Determine and suggest selling techniques.

The course is designed to broaden students’ knowledge about front office operations. This includes:

•          Understanding of the lodging industry.

•          Understanding the front office organization.

•          Understanding the F/O systems.

•          Understanding the guest cycle.

•          Learning the ongoing responsibilities.

•          Understanding of human resources and yield management.

Upon completion of this course students will be able to:

1.         Comprehend the lodging industry and hotel organization.

2.         Define the front office operation systems and their key role in hotel operation.

3.         Manage effectively the front office operation.

4.         Identify and familiarize with front office systems, equipment and quest cycle.

5.         Generate reservation reports and distinguish between the different types of reports.

6.         Define the functions of the night audit and identify its process.

7.         Manage effectively the planning and evaluating process.

Introduce students to food & beverage operations through fundamental food composition and properties, food products and preparation, and food safety. Students will prepare recipes, menus, and production schedule.

Upon completion of this course students will be able to:

1.     Understand basic food composition and properties.

2.     Investigate the methodology of cookery and service.

3.     Examine F&B operations and good practice to avoid health and safety hazards.

4.     Define the structure and organization of a restaurant and banquet kitchen.

5.     Plan and effectively produce menus, recipes and production schedules.

Course purpose and objectives

To establish and consolidate students’ knowledge about the lodging and food service industry. This includes:

• Understanding the world of the hospitality & travel and tourism industry.

• Understanding what the hotel and food and beverage operations are about.

• Understanding why people travel and what they expect.

• Understanding the size and the scope of the industry.

• Understanding the organization and structure of hospitality and lodging operations.

This course exposes students to artisan cocktail making. Students will learn how to build drinks and prepare artisan crafted cocktails, whilst demonstrating an array of fantastic flair competencies including napkin, glass, ice, garnish and multiple bottle tricks. The course builds on different flashy pours which improve a bartender’s professional style and showmanship in the beverage making process. Students will further develop their skills in crafting cocktails by layering properly liquids, preparing advance garnishes and presenting cocktails in a unique and fashionable way.

This course introduces students to the recruitment and people development functions. Students will explore the professional development process needed to support high performing individuals in a bar setting. Therefore, the course reflects on the supervisory and leadership skills needed for effective resource management to bar operations.

This course exposes students to the basic principles of menu design as a mean to drive sales. Students will learn how to practically stimulate bar consumers’ behavior, select and implement appropriate bar promotional and in-house or off-house sales techniques. Also, the course explores key concepts of retail bar merchandising operations, design, presentation and pricing policies.

This course introduces students to artisan skills of coffee making and service. Moreover, students will study a variety of tea and other smoothies preparations. The course provides an overview of the history and development of coffee in the food service industry. Students will develop professional and practical skills needed in order to work as front-line baristas, being able to prepare different kind of coffees, smoothies and teas. The course focuses on service quality, as well as health and safety principles and customer service skills.

This course exposes students to the bartending concept of cocktail mixology. Students will have an opportunity to learn the history, traditions, development, production and mixing methods behind each major category of alcoholic beverages. The course provides a comprehensive review of different flavour profiles. Students will prepare basic infusions, syrups, liqueurs, bitters, modernist garnishes and use botanicals, herbs or spices in order to create new or develop existing cocktail recipes.

This course provides students with knowledge and skills for effective bar, barista and restaurant service. Students will examine the importance of menu to beverage service operations and they will explore service methods and techniques, tools and equipment used in beverage serving.

This course introduces students to the professional knowledge needed in using beverages and other ingredients in beverage and cocktail preparations. Students will examine the quality and technical characteristics, the functionality, production and mixing reactions and the storage of ingredients. Furthermore, the course offers an opportunity to explore product standards, specifications and selection criteria in purchasing and develop standardized recipes. Students will have an opportunity to learn the basic elements of taste and flavour in order to gain basic sensory analysis skills and understand its role in beverage and cocktail making and development.

This course covers European cuisine and exposes the student to culture, history, diversity in foods, and flavour profiles from around the world with special reference to the Cyprus cuisine.

Upon completion of this course students will be able to:

1.     Understand the influences and the cultural history on the foods and cuisine of the various countries.

2.     Identify factors that influence eating patterns in a country with special reference in Cyprus.

3.     Examine foods that are made in various parts of the world and differentiate among the varying cuisines of the world.

4.     Demonstrate the various methods of cooking in the international cuisine.

5.     Plan and prepare meals from the international cuisine, using various methods of cooking.

6.     Demonstrate knowledge of Cyprus cuisine terms and menu construction and obtain skills in Cyprus food preparation (appetizers, main courses and desserts).

This course introduces students to the practical and theoretical aspects of pastry, providing them the basic knowledge and practical experience. Also this course helps them develop a professional attitude and appearance, acquire professional skills and behave in a professional manner n a pastry lab. The main aim is to empower students with the ability to understand different pastry ingredients available in the market, select the right quality in a cost effective way. Comprehend the methods of pastry and identify the circumstances they are used.

Upon completion of this course students will be able to:

1. Identify how to properly use pastry equipment and tools.

2. State the appropriate temperatures pastry items need to be cooked.

3. Perform basic cake mixing methods

4. Produce basic sponge preparations

5. Practice on producing basic creams 

6. Correct cake failures or defects

7. Prepare fruit & cream fillings of pies

8. Develop basic pastry and explain the baking preparations methods.

This course is designed to provide students with a solid background and culinary education, in order to enhance their practical skills in cooking pasta, grains and vegetables. The varied food preparations of farinaceous products, grains and vegetables in cooking, made this food category highly important. Proper preparation and cooking of starches and vegetables is important, for the retention of colour, taste, texture and nutritional values. In this students will work on the methods and techniques used in preparing dishes from grains, starches to vegetables. The student will be able to identify the characteristics important to understanding the correct methods of cooking each of the types of ingredients

Upon completion of this course students will be able to:

1.     Discuss quality standards for a variety of grains, legumes, pastas and starches.

2.     Prepare starches, vegetables, and pasta according to industry standards and specifications.

3.     Define the origins and backgrounds of pasta, grains and vegetables and identify their cooking properties.

4.     Outline the various menu applications and contemporary plating techniques

5.     Compare and contrast - vegetables and starches and their capabilities to build diverse menu selections

6.     State the traits and flavor profiles as well as the nutritional concerns of the different products

Upon completion of this course students will be able to:

1. Gain basic knowledge of garde manger cold preparations 

2. Prepare different kinds of salads, dressings and cold sauces

3. Learn basic pickling, curing, and smoking techniques

4. Prepare finger food & canapés

5. Demonstrate knowledge of buffet presentation techniques

6. Produce a satisfactory show plate presentation.

7. Improve professionalism including teamwork, organizational skills.

8. Obtain decision making skills, work habits, work speed, sanitary habits, and proper personal appearance.

This module is the basis for learning food preparation techniques. The course widens the horizon of students to the theoretical and practical aspects of food preparation, providing them the excessive theoretical information and practical familiarity to basic cooking preparations.

Upon completion of this course students will be able to:

1.     Identify all the cooking methods and techniques;

2.     Understand the dangers in the kitchen environment and learn how to prevent them.

3.     Explain the significance of the use of stocks, soups, sauces, gravies and thickening agents in production areas of food service operations.

4.     Apply food preparation principles to flavor, texture, color and presentation.

5.     Develop professional responsibility by recognizing and practicing common sanitary procedures needed to prevent food borne illness.

6.     Distinguish the tools, equipment and layout of the kitchen laboratory and efficient ways to organize work to be done.

The primary purpose of this course is to provide an understanding by which organizations in today’s complex business world may analyze their environments to formulate strategies to compete. The strategic management process of analysis, formulation and implementation will be described. The role of the organization’s values, vision and mission are explained in setting strategic goals as well as the role of strategy in achieving those goals. 

Course Purpose and Objectives

To provide a basic knowledge of the microeconomic environment in which consumers and businesses operate. To give an overview of the modern market economy as a system for dealing with the problem of scarcity, supply and demand analysis, resource allocation, and the rational of government intervention.

Learning Outcomes

Upon completion of this course students will be able to:

1.     Explore key concepts and examine the operation of the market economy.

2.     Review consumer theory and develop the theory of supply.

3.     Distinguish perfect competition and pure monopoly against imperfect competition and identify the market structure.

4.     Identify the possible risks and issues in economic life and use logical and creative approaches to cope.

5.     Recognize how to define and investigate policies and government intervention.

The course is designed to prepare students for the development, practice, principles and tools of Public Relations with emphasis on preparing effective media publicity for institutions, corporations and others. The course will move from an introduction to the general theory of communication semiotics and media analysis to fundamental elements of public interaction, packaging information, and advertising, organizing press conferences and arranging visual presentations.

Upon completion of this course students will be able to:

1.         Provide an understanding of the history of public relations and its place in business communication.

2.         Critically examine the roles and responsibilities of public relations on preparing effective media publicity.

3.         Examine public relations campaigns, and identify the fundamental elements of public interactions.

4.         Demonstrate how advertising and public relations tools can be applied in different market sectors

5.         Evaluate the ethics of public relations and marketing.

The current course is directed towards introducing and familiarizing students with theoretical knowledge and practical skills of the business organization realm. By the completion of this course students will have gained understanding of the nature of organization in general and business in particular and of the role and functions of management. The course introduces the evolution of management theory the different kinds of managers, the basic managerial skills, and the basic managerial roles. Further the students are introduced to the interplay between organizations and their social, political, legal and cultural environments, and the contemporary challenges that organizations and managers face.

Upon completion of this course students will be able to:

1. Explain the term “management” and define the management evolution theory.

2. Adapt an appropriate managing style to achieve desired outcomes.

3. Understand the framework, policies and importance of management.

4. Demonstrate a clear understanding of the legal, ethical, social responsibility and diversity in a business environment and the manager’s role.

5. Define the organizational environment and its effectiveness from management perspective.

6. Provide the contemporary issues in management and identify leadership processes. 

This course exposes students to the complexity of strategic leadership tools and a mindset to effectively work in a challenging and highly changing business environment. Students will examine how leaders can involve individual employees and other organizational stakeholders in formulating a clear and coherent strategy to respond to the challenges of the operating environment such as globalization, technological innovation and various crises. Therefore, links are made between leadership, emotional and social intelligence, and conflict resolution.  Also, the course examines issues related to competitive, regulatory, technological and global business forces influencing operations. Students will be able to balance long-term with short-term objectives, work with a diverse range of stakeholders and to implement strategies, using informal influence and authority, and making strategic choices and decisions that involve trade-offs and risk.

This course exposes students to the behavioral and management interactions within organizational contexts, with special attention on individual, group, and organizational dynamics and synergies. Students will examine how leaders can leverage employee individual characteristics (e.g. personality, perception, delegation and motive) via different management approaches and contextual attributes (e.g. culture, diversity and structure) to create high performing employees, teams, and organizations. The course builds on the conceptual and practical understanding of the structure and function of individual, group, intergroup and organizational behavior in various contexts, by critically reviewing and reflecting on behavioral (individual, group) influences that affect productivity, organizational effectiveness and efficiency, and organizational (e.g., cultural, political, strategic) influences that relate to power dynamics, cultural differences, and structural problems. Therefore, links are made between leadership, emotional and social intelligence, and conflict resolution for effective problem-solving and decision-making. 

This course takes an issue - centred approach to encourage reflective learning, decision - making, critical awareness, problem -  solving and self - development in managing new challenges in today’s increasingly complex business environment. Students are guided through a selection of the most important, pressing and controversial topics in management and leadership, globalization and competition, technology and e-business, corporate governance and social responsibility and sustainability from a global contemporary perspective. The subject aims to sharpen students’ analytical and methodological skills encouraging them to examine and question the legitimacy of alternative approaches to business and management and to evaluate their impact by assessing competing viewpoints, principles and often complex arguments in confronting global economic issues, policy decisions, as well as the role of government and EU.  

The dissertation course provides students with the opportunity to apply their knowledge, personal reflection and critical thinking in research. Students will use analytical and conceptual tools and research skills to undertake independent research on a business management topic. Students commence this course in the second semester once they have successfully completed TMBA-180 Applied Research in Business and will formally register for the course that runs through the last two semesters and constitutes the final and concluding task in the MBA program. Every student will be allocated a dissertation supervisor, under whose guidance the student will do the research and complete the dissertation write - up (8,000 - 10,000 words). The course requires self -  motivation and good organizational skills. Students should select, undertake and execute a topic of study through research. The course offers students the opportunity to further develop research skills by developing a research agenda, formulating appropriate research questions, conducting a literature review, planning and executing the research, collecting and analyzing data, and communicating the findings within a fixed deadline.

The module aims to develop students’ abilities to formulate researchable questions and hypotheses appropriate for post-graduate studies in the area of Business (finance, organizational behavior, etc.). It will provide students with the skills to apply a variety of methods and techniques to scientifically research these problems and to understand issues such as the relationship between qualitative and quantitative methods and the importance of research ethics.

This course provides students an in-depth knowledge of the main theoretical and research perspectives on contemporary marketing management. Students will critically evaluate and explore diverse contemporary marketing theories, techniques, tools, technologies and practices in order to integrate the changing consumer needs, global realities, market problems and dynamic digital challenges within strategic planning. Therefore, the course elaborates on the impact of contemporary marketing management on various organizational settings, the diverse and digitalized market environment and the operationalization of the marketing plan. Students will widen their marketing management competencies via debates on marketing case studies, seminars and discussions in order to assimilate how contemporary marketing philosophy links to company’s vision, mission and business strategy.

This course exposes students to the behavioral and management interactions within organizational contexts, with special attention on individual, group, and organizational leadership dynamics and synergies. Students will examine how leaders can leverage employee individual characteristics (e.g. personality, perception, delegation and motive) via different leadership styles and contextual attributes (e.g. culture, diversity and structure) to create high performing employees, teams, and organizations. Therefore, links are made between leadership, emotional and social intelligence, and conflict resolution for effective decision-making

This course provides a comprehensive overview of service operations and quality issues with focus on customer satisfaction. Students will review the importance of operational excellence, as a critical success factor and the operational factors that influence industry standards, including deregulation (e.g. transportation, banking, communications, energy, and health care), global competition and rapidly evolving digital technologies. The course addresses the design and management of effective and efficient systems for proper conveyance of services due to the intangible, perishable and high customer contact nature of services. Therefore, students will examine various approaches in achieving operational competitiveness in service- oriented businesses by using different tools to analyse service operations in the hospitality and tourism sector, banking and financial services, health care, transportation, restaurants, hotels and information-based services. The course expands on the strategic analysis and operational decision making, with emphasis on the later. Finally, students will reflect on improving operations and quality strategy, the service delivery system, capacity management, response time (queueing) analysis, yield management, productivity and quality evaluation and management within B2B and/or the B2C contexts.

This course will help students to get an understanding of how information systems are used in business setting.  The topics covered will include the fundamental of information systems, strategic use of information systems, decision support and expert systems. This course will also describe information systems planning, design and implementation.

Upon completion of this course students will be able to:

1.    Explain the role of information systems in business environments.

2.    Identify the challenges of information systems.

3.    Understand the term management information systems

4.    Compare and contrast Management Information system (MIS) with Business Information Systems (BIS).

5.    Distinguish the different decision making techniques and identify the organizational models.

6.    Examine computer systems and information processing methods.

7.    Discuss system software and application software and the selection of appropriate software based on the business needs/

• Develop students’ ability to comprehend and analyze oral and written language
• Improve students’ skills in oral and written communication
• Improve students’ skills in reading, writing, listening and speaking in English
• Communicate orally and in writing at the A2 level (CEFR**)
• Understand text and speech at the A2 level (CEFR**)

Upon completion of this course students will be able to demonstrate their knowledge and understanding of the following:

1. Demonstrate a clear understanding and use English in a variety of real-life situations

2. Apply general language structures with a reasonable degree of accuracy.

3. Employ appropriate vocabulary for everyday use.

4. Apply grammatical functions with a reasonable degree of accuracy.

5. Develop English writing skills.

• Develop students’ communication skills in English

• Develop students’ comprehension of the English language

• Familiarize students with the conventions of effective college writing (e.g. topic sentence, thesis statement, supporting details, etc.)

• Communicate in English at the B2 level (CEFR**)

• Understand text and speech at the B2 level (CEFR**)

**CEFR is the Common European Frame of Reference. It describes proficiency levels at 6 different levels of competency in English, A1 being the lowest, C2 being the highest.Upon completion of this course students will be able to:

1. Understand how to function in a college environment, prepare students for studying in English language. 

2. Improve writing, listening, reading and speaking skills.

3. Distinguish the methods of writing emails, cover letters, CV and descriptive paragraphs.

4. Develop skills in the following areas:  reading, understanding and interpreting texts and other appropriate college material.

5. Comprehend writing at a college level.

6. Determine speaking in a college context e.g. participating in class discussions, presenting in English. 

7. Develop an academic vocabulary.

To expand upon and improve the student’s knowledge of French.  To introduce new vocabulary and grammar.  To enable the student to speak and read French at an advanced level.

Upon completion of this course students will be able to:

1.     Develop skills in reading, writing and interpreting French text in an advanced level.

2.     Deal orally in predictable and unpredictable scenarios in both formal and informal registers.

3.     Obtain information about familiar and unfamiliar topics through listening.

4.     Produce written reports that describe and comment upon present, future and past events with an appropriate degree of grammatical accuracy and cultural competence.

5.     Develop a French vocabulary.

6.     Demonstrate an understanding of the French culture.

Course purpose and objectives

To expand upon and improve the student’s knowledge of Greek. To introduce new vocabulary and grammar. To enable the student to speak and read Greek at an intermediate level.

Learning Outcomes

Upon completion of this course students will be able to demonstrate their knowledge and understanding of the following: 

1. Develop skills in reading, writing and interpreting Greek text in an advanced level.

2. Deal orally in predictable and unpredictable scenarios in both formal and informal registers.

3. Obtain information about familiar and unfamiliar topics through listening.

4. Produce written reports that describe and comment upon present, future and past events with an appropriate degree of grammatical accuracy and cultural competence.

5. Demonstrate an understanding of the culture and traditions of Greek speaking population.

6. Develop a Greek vocabulary.

This module aims to make the student aware of various statistical concepts and techniques that have bearing on business and other industrial organizations. Specifically, this module aims to analyze and present business data and other statistical information and to understand the use and the usefulness of probability.

Upon completion of this course students will be able to:

1.     Demonstrate a clear understanding of the fundamental statistical principles, techniques, formulas and applications.

2.     Apply advanced statistical models and methods used in business.

3.     Distinguish between discrete and continuous distributions and learn how to properly simulate them in Excel/Minitab.

4.     Define basic terms in the areas of business calculus and financial mathematics.

5.     Recognize, apply and interpret the results of appropriate tests applied to industrial sampling procedures and hypothesis testing.

Upon completion of this course students will be able to:

1. Demonstrate a clear understanding of the fundamental mathematical principles, techniques, formulas and theories.

2. Develop a range of mathematical techniques for the solution of basic problems.

3. Solve problems using algebra and comprehend the basic graphical methods.

4. Explore the various applications of mathematical logic and formulas in real-life examples.

Course Purpose and Objectives

The aim of this course is to cover in the form of a broad review the major historical periods in the history of Cyprus and introduce the students to the civilisations that flourished on the island. In addition to political developments, social, economic and cultural aspects of the various eras are examined; particular attention is paid to material remains, such as artefacts and buildings.

Learning Outcomes

Upon completion of this course students will be able to:

1. Classify and discuss the different time periods in the history of Cyprus.
   
2. Identify and critically approach historical debates and controversies throughout the history of Cyprus.
   
3. Acquire and review historical knowledge of Cyprus as an Eastern Mediterranean country.
   
4. Gain an overall picture of Cyprus and its people and realise that the richness of Cyprus’s past has been partly influenced by a succession of foreign rulers, whose cultural background was assimilated by the local society.
   
5. Demonstrate knowledge of the role of history in affecting contemporary economic, social and political realities on Cyprus.
   
6. Have an understanding of Cyprus’ heritage sites and provide with information about the most important historical monuments.
   

The aim of the course is to explore current topics to provide insight into marketing and consumer behavior and examine how different factors can create positive experiences in the context of hospitality and tourism. It will provide a vital understanding of the nature of tourism and contemporary tourists behaviour in a political, social and economic context and how this knowledge can be used to manage and market effectively in a variety of tourism sectors.

The course exposes students to the forms of tourism that highlight the cultural aspects of a destination or tourist experience. Students will have an opportunity to study ‘tangible’ cultural elements, such as historic buildings, monuments and cultural arts and crafts and ‘intangible’ culture, incorporating indigenous culture and artistic or cultural performances. Therefore, the course deals with issues related to the development and management of various forms of cultural tourism, paying particular attention to heritage and indigenous cultural tourism. The course investigates the relationship between culture and tourism, by examining the socio-cultural complexities of cultural heritage tourism. Issues and trends in the management of tangible and intangible assets, such as interpretation, globalization, crosscultural values, impacts of development, sustainable tourism, are also investigated.

This course provides an overview of the tourism industry characteristics; corporate philosophy; mission, goals and objectives/strategies; services and companies strive for excellence. The course is designed to enable students to evaluate critically the principles, practices and management of modern tourism industry.  The course provides a basic understanding of the travel and tourism industry, the principles, and components that comprise it. It is intended that this course will help students to have a thorough understanding of:

• The concepts and characteristics of tourism.

• The place of tourism in the communities and environments that it affects.

• The sectors of tourism and their importance.

• The nature and characteristics of tourists.

• The scope and importance of visitor attractions.

• The positive and negative major impacts of tourism.

• The future of the tourism industry.

This course provides an overview of the tourism industry characteristics; corporate philosophy; mission, goals and objectives/strategies; services and companies strive for excellence. The course is designed to enable students to evaluate critically the principles, practices and management of modern tourism industry.  The course provides a basic understanding of the travel and tourism industry, the principles, and components that comprise it. It is intended that this course will help students to have a thorough understanding of:

• The concepts and characteristics of tourism.

• The place of tourism in the communities and environments that it affects.

• The sectors of tourism and their importance.

• The nature and characteristics of tourists.

• The scope and importance of visitor attractions.

• The positive and negative major impacts of tourism.

• The future of the tourism industry.