Available courses

    The course introduces students to the hospitality industry and various industry segments such as restaurants, hotels, attractions, and other businesses and organizations. Students will have an opportunity to overview the hospitality and tourism industry, its growth and development, and their distinguishing characteristics, trends and current concerns. Therefore, the course exposes students to basic management skills and concepts, leadership, marketing, planning, and fundamentals of operation in the hospitality and tourism context. Also, students are introduced to career opportunities and the employability skills needed to succeed in specific hospitality fields.

     Students are expected to be able to:

    •  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


    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

    The purpose of this course is to examine the theory, design, and practice of human resource management. Topics include job analysis and design, employee selection, manpower planning, training and development, performance evaluation and promotion, compensation plans, teamwork, incentives and equity.  Moreover, students will comprehensively review hospitality manager’s techniques for increasing staff coopetition, as well as staff’s behavior, and engagement of their customer’s expectations.  Therefore, new laws which affect internal policies and referred activities will be reviewed.

     

    Students are expected to:

    • Describe the principles of human resource management
    • Define recruitment strategies
    • Analyze various training and development models
    • Emphasize the importance of performance evaluation and staff promotion
    • Outline different methods for enhancing staff competition
    • Clarify customer’s expectations
    • Examine regulatory issues
    • Utilize the importance of teamwork

    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 concept of sustainability within the hospitality and tourism context. Students will have an opportunity to attain analytical and critical thinking skills in order to be able to distinguish techniques on evaluating sustainability. The course creates awareness of the economic potential of sustainability and in the field of measuring sustainability. Therefore, students will go through a comprehensive overview of the concept of sustainable development and its application with emphasis on the methods and processes in achieving sustainability goals. The course provides students the practical knowledge how to establish a viable tourism business which is sustainable and profitable.

    Students are expected to:

    • Explain the concept of sustainability.
    • Identify techniques on evaluating sustainability within the hospitality and tourism context.
    • Distinguish the opportunities related to the concept for developing rural areas and for supporting social development.
    • Discuss the challenges that stakeholders have in determining the sustainability in action in various fields.


    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.


    This course introduces students to the phenomenon of special interest tourism, reflecting on issues of sustainability and ethics. This course critically examines the notions of image creation and the relationship between the media, demand and supply at both macro and micro level. Students will explore different frameworks of special interest tourism in relation to the supply side (product categories) and demand side (tourist typologies) of the tourism industry. The course explores and assesses underpinnings of tourist behaviour and their relevance to visitor management and marketing. To deliberate on the concept of entrepreneurship within the realm of special interest tourism and assess opportunities, development and management issues for hospitality and tourism organizations.

    Students are expected to:

    • Understand key theoretical perspectives of special interest tourism from global to local perspective and familiarize students with the recent trends in tourism by introducing the opportunities and challenges of special interest tourism in a highly competitive business environment
    • Demonstrate a variety of special interest tourism product categories as presented in this course and associated stakeholders' needs
    • Provide students with an appreciation of the diversity of tourist motivations and the equally diverse range of specialized tourism products that cater to quite particular tastes and preferences.
    • Understand tourist typologies related to the special interest tourism categories presented in this course, their specific needs, desires and impacts as they relate to management and marketing
    • Analyse entrepreneurship and the relevance of differing special interest tourism categories, products and markets in relation to opportunities, development and management issues for hospitality and tourism organizations.
    • Become familiar with non-conventional forms of tourist development and to explore the dynamism of tourism addressed to niche markets.

     


    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 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 usefulness of probability.


    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.

     


    This course introduces students to the operational challenges faced by managers in restaurant operations. It reviews the procedures for establishing strategies and plans for operation. The students will have an opportunity to analyze the needs of the restaurant in light of operating and marketing plans and menu planning. Therefore, the production resources and personnel organization possibilities are explored. Supervision issues are introduced along with discussions and problems concerning costing and financial issues. Also, students are exposed to the managerial role, duties and responsibilities needed to carry out in restaurant operations including control systems as diagnostic indicators, the role of the managerial leadership, staff selection and development and effective approaches to a successful client relationship.


    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 the course is to provide students with an in-depth understanding of the concept of entrepreneurship and its application in hospitality and tourism. Students will explore the entrepreneurial processes. The module critically investigates a range of issues management, new product development, corporate branding, marketability and innovation for international as well as regional hospitality and tourism businesses. Particular emphasis is placed on generating new innovative strategies, initiatives and ideas.


    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. 


    To analyze and provide a basic knowledge of the macroeconomic environment in which consumers, firms and government operate. To provide the students with an understanding of the various motions and concepts of macroeconomics.

    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.


    The course will provide students the competencies and knowledge needed to manage front office and housekeeping departments in hospitality operations.
    Students will proceed with an in-depth analysis of the major components of the "rooms division" within a hotel (i.e. front office, guest services, housekeeping, reservations, engineering/maintenance and security). Also, the interaction between this division and the other areas of the hotel will be explored with respect to the impact on guest service. The concepts of revenue management and cost containment are explained from a yield management approach and students will have an opportunity to develop their  operational and management knowledge of this key functional department.

    Students are expected to:
     Understand all the aspects of managing the rooms division department
     Describe the key functions of the rooms division within hotels and the role and responsibilities of the rooms division manager knowledge of a discipline
     Identify and critically examine the role of the rooms division manager in the management of hospitality operations
     Become aware of the importance of providing customers with quality services related to the rooms division
     Examine the rooms division manager’s role as a leader and decision maker
     Evaluate contemporary perceptions and values associated with roles and processes of the rooms division operations ethical practice knowledge of a discipline
     Analyze factors affecting managers in rooms division and management trends
     Apply theories and principles of rooms division management to establish operational solutions

    Upon completion of this course students will be able to:

    • Describe the key functions of each component of the rooms division in hotels & resorts and their role in providing quality guest service
    • Demonstrate a knowledge of the staff roles, responsibilities and tasks performed by staff in these departments.
    • Process guest reservations and manage room bookings efficiently through a property management system (guest check-in and check-out procedures)
    • Employ the basic practical skills learnt in providing accommodation services and customer care in a hotel environment, taking into account work health and safety and security procedures.
    • Recognise the knowledge of the skills required in room attending, public area cleaning and laundry operations.
    • Perform various housekeeping related tasks, including logging and reviewing room maintenance requests
    • Explain the principles of revenue management and cost containment in the accommodation industry and the challenges associated with implementing


    This course introduces students to the phenomenon of special interest tourism, reflecting on issues of sustainability and ethics. This course critically examines the notions of image creation and the relationship between the media, demand and supply at both macro and micro level. Students will explore different frameworks of special interest tourism in relation to the supply side (product categories) and demand side (tourist typologies) of the tourism industry. The course explores and assesses underpinnings of tourist behaviour and their relevance to visitor management and marketing. To deliberate on the concept of entrepreneurship within the realm of special interest tourism and assess opportunities, development and management issues for hospitality and tourism organisations.  

    Students are expected to:
    • Understand key theoretical perspectives of special interest tourism from global to local perspective and familiarise students with the recent trends in tourism by introducing the opportunities and challenges of special interest tourism in a highly competitive business environment
    • Demonstrate a variety of special interest tourism product categories as presented in this course and associated stakeholders' needs
    • provide students with an appreciation of the diversity of tourist motivations and the equally diverse range of specialised tourism products that cater to quite particular tastes and preferences.
    • Understand tourist typologies related to the special interest tourism categories presented in this course, their specific needs, desires and impacts as they relate to  management and marketing
    • Analyse entrepreneurship and the relevance of differing special interest tourism categories, products and markets in relation to opportunities, development and management issues for hospitality and tourism organisations.
    • Become familiar with non-conventional forms of tourist development and to explore the dynamism of tourism addressed to niche markets.

    • Upon completion of this course students will be able to:
      • Identify the various forms of tourism products and their relationships with tourism demand.
      • Explain the differences between special interest tourism and mass tourism and
      • demonstrate special interest tourism’s significance.
      • Analyse the dynamism of special interest tourism and identify those variables that need to be considered for its development.
      • Critically asses the resources needed to develop special tourism products and identify the framework where these products can be set, managed and evolved.
      • Demonstrate awareness of globalisation and its impact on individuals in a consumer oriented society and the associated increase and diversification of special interest tourism destinations and products
      • Show appreciation of the wider role and influence of the diversified special interest tourism market segments on entrepreneurial activity and management issues, including sustainability and ethical issues
      • Understand the complexity of the phenomenon of special interest tourism and the differing needs from both the demand and supply side
      • Appreciate stakeholders' viewpoint and their impact on expectations, provision and consumption and associated management concerns within specific special
      interest tourism categories


    Principles, procedures, and functions of controlling food, beverage, and labour cost will constitute the focal point of this course. Menu pricing will be examined in depth.
    Students are expected to:
     Become familiar with the food management process
     Understand operating standards and the control process
     Investigate the control of expenditures to ensure the desirable profits for the food and beverage department.
     Utilise budgets, standards and ratios to achieve optimum quality and results
     Analyze extensively food, beverage and labor cost

    Upon completion of this course students will be able to:

    1. Examine the proper practices for managing revenue and expense and for creating sales forecast.
    2. Utilise the procedures, principles and functions of controlling food and beverage product cost and food and beverage pricing.
    3. Inspect and minimise the expenditures in order to ensure desirable profits in the food and beverage industry through the proper management of labour cost.
    4. Identify the key aspects of monitoring operations within the food and beverage department by maintaining and improving the revenue control system.
    5. Apply proper food and beverage practices for managing inventory and production

    The course introduces students to various aspects of kitchen management and organisation that affect daily production and service operations. Students will study essential kitchen management skills and functions related to kitchen management and organisation principles, different production and service systems, food management process and operating standards, cost control, property and employee management issues. The course sets the foundations upon which the professional competencies and skills will be developed in order to lead, supervise, and manage food production and service employees. The course outlines the crucial elements and trends of the market that affect today's quality-driven catering and food service industry, the role and responsibilities of a successful kitchen manager. The students will also gain a comprehensive introduction to the realities of food operations in today’s changing world.

    Students are expected to:
     Understand the concept of kitchen management and organization.
     Become familiar with different production and service systems.
     Develop professional competencies and skills needed to manage effectively modern food service organisations.
     Study industry trends that affect kitchen managers

    Upon completion of this course students will be able to:

    1. Apply knowledge of kitchen and catering management techniques, as required, to support the goals of the operation and the responsible use of the resources.
    2. Apply self-management and interpersonal skills to enhance performance and contribute to the success of a food-service operation.
    3. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills in the kitchen environment.
    4. Apply basic management principles and operating standards in the food management process.
    5. Examine food production and service systems
    6. Create menus as a control tool that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and
    preferences and address modifications for special diets, food allergies and intolerance, as required.
    7. Apply business principles and recognised industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.  Acknowledge the development and progress in the field
    8. Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognising the potential impacts on food
    production, consumer choice and operations within the food service industry


    The purpose of the course is to assist students in developing an understanding of the key concepts and principles of marketing. Students will comprehensively review
    the functions of marketing in the hospitality and tourism industry based upon marketing strategy. The course aims to create an awareness of the challenges that managers’ face in a competitive and changing sector. Students will identify best practices in marketing, analyse the market, and assess consumer behaviour, offerings, price, and promotion strategies.

    Students are expected to:
     Understand marketing concepts and theories in the hospitality and tourism industry
     Explain how changes in the demographic and economic environments affect marketing
     Interpret product oriented or customer-oriented marketing 
     Analyse the effectiveness of the market segmentation strategy
     Understand the impact and the drivers of e-marketing
     Describe service culture in hospitality and tourism businesses
     Evaluate internal marketing concepts that support overall marketing strategy
     Prepare a marketing plan for the hospitality and tourism industry

    Upon completion of this course students will be able to:
     Demonstrate an understanding of marketing concepts and theories, and their application in the hospitality and tourism experience
     Understand the role of marketing as a management tool
     Discuss the role and components of the marketing mix
     Evaluate the promotional mix in hospitality and tourism
     Demonstrate an evaluative understanding of current issues associated with hospitality and tourism marketing
     Develop a marketing plan
     Assess the influences and potentials of e-marketing


    This course provides students with an introduction to the food and beverage services and operations. It offers a historical background of the development of food and beverage services, their operations and management phases, such as product development, production, equipping and staffing, events and performance.

    Students are expected to:

    • Understanding the concepts, definitions and history of food and beverage services.
    • Recognising the plans and control needed to be considered in food and beverage operations.
    • To familiarise topics such as customer service, food production and service methods.
    • To show the importance of strategic decisions in food and beverage management.

    Learning Outcomes
    Upon completion of this course students will be able to:

    • To comprehend the history and development of food and beverage services.
    • To understand the different managerial phases of food and beverage industry.
    • Enhance critical thinking
    • Recognise the significance of food and beverage services within tourism and the hospitality industry.
    • To analyse the difference between food production and beverage provision.
    • To illustrate how student may connect between theoretical and practical issues in food and beverage services management.
    • To illustrate the particularities of food production and beverage provision.

    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.

     

    Students are expected to:

    • Develop an understanding of key Organizational Behaviour concepts and how they apply to the world of work
    • Improve team skills and gain an appreciation of team dynamics
    • Identify what may contribute to our own success, and become more open to the feedback required to reach our potential
    • Investigate sources of power and motivation, thereby setting a clearer path to earn the commitment of others
    • Learn to navigate conflict and make better organizational decisions
    • Commit to creating and being part of a better place to work via analysis and interpretation of organizational culture
    • Enable positive change in organizations by understanding key factors in implementing change

    The course introduces students to various aspects of kitchen management and organization that affect daily production and service operations. Students will study essential kitchen management skills and functions related to kitchen management and organization principles, different production and service systems, food management process and operating standards, cost control, property and employee management issues. The course sets the foundations upon which the professional competencies and skills will be developed in order to lead, supervise, and manage food production and service employees. The course outlines the crucial elements and trends of the market that affect today's quality-driven catering and foodservice industry, the role and responsibilities of a successful kitchen manager. The students will also gain a comprehensive introduction to the realities of food operations in today’s changing world.


    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 a working knowledge of how to minimize consumer risk of illness and injury from foods consumed in the hospitality industry: potentially hazardous foods, food safety hazards, personal hygiene, safety measures during preparing and serving food, and developing and implementing the proper safety systems.

    Upon completion of this course students will be able to:

    1.     Ability to analyze understand and produce proper nutrition guidelines using appropriate nutritional principles.

    2.     Embedding the importance of nutrition in a healthy lifestyle and investigate the link among diet and health.

    3.     Identify the key role of nutrition in hospitality management.

    4.     Demonstrate organizational and time-management skills for the planning and preparation of menus and nutritional plans.

    5.     Plan and analyze diet and menus for a range of situations and customers.

    6.     Identify and develop kitchen skills in regard to food hygiene.


    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.

     



    Course Objectives

    Principles, procedures, and functions of controlling food, beverage, and labour cost will constitute the focal point of this course. Menu pricing will be examined in depth. The students will investigate the control of expenditures to ensure the desirable profits for the Food and Beverage department. The utilization of budgets, standards and ratios to achieve optimum quality and results, with specific applications to food, beverage and labor costs. General industry and food & beverage cycle controls will be applied, including an analysis of labor cost.

     

    Learning Outcomes

    1. Examine the menu pricing methodologies in the hospitality industry.
    2. Utilize the procedures, principles and functions of controlling food and beverage.
    3. Inspect and minimize the expenditures in order to ensure desirable profits in the food and beverage industry.
    4. Identify the key aspects of monitoring operations within the food and beverage department.
    5. Apply proper food and beverage cycle controls and conduct a full analysis of labor costs.

    To explore the manager's role in the restaurant operations, control systems as diagnostic indicators, the role of the managerial leadership, staff selection and development, effective approaches to a successful client relationship.


    Upon completion of this course students will be able to:

    1.     Comprehend the organization of food and beverage operations.

    2.     Identify and apply the mechanisms and approaches used in food production and service from both the producer and consumer perspective.

    3.     Define and critically evaluate the manager’s role in the restaurant operations.

    4.     Identify and apply the correct planning principles of menu writing and food costing, food purchasing and production and service systems.

    5.     Determine the food & beverage marketing principles, strategies and trends.


    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

    Students will develop the ability to recognize properly prepared foods through preparing, tasting and evaluating foods.  They will also plan and produce menus and develop recipes.

    Learning Outcomes

    Upon completion of this course students will be able to:

    1. Understand the underpinning theory of food production and food presentation.
    2. Identify and apply the mechanisms and approaches used in food production. 
    3. Critically evaluate the applications, principles and practices used in food production and beverage service.
    4. Demonstrate the ability to prepare food and beverages.
    5. Inspect and apply the planning process of menus and production of food.



    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 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).

    To expose student from theory and demonstration, to pastry and baking preparations. Furthermore, students will enrich and expand practical experience and gain an in-depth understanding of advance arts of pastry & baking methods in the modernized catering world.

    Upon completion of this course students will be able to:

    1.     Identify and use all the types of pastry equipment and tools and state the appropriate temperatures pastry items need to be cooked

    2.     Perform basic mixing methods and prepare different types of mousses, bavaroise, sponges and creams

    3.     Prepare fruit & cream fillings of pies and basic types of breads, croissants, puff pastries

    4.     Discuss appropriate recipe adjustments to meet customer’s expressed requirements as well as to correct cake failures or defects

    5.     Ensure that processes and finish products meet recipe specifications;

    6.     Identify storage requirements for each product and


    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 serves as a basis for learning more advanced food preparation techniques. The student learns the science of scratch cookery through small batch assignments. Areas of study include meats, poultry, game, shellfish, and fish. Extensive practice is provided for preparation, presentation and garnishing of food. Students will be able to understand the quality points of choosing fish and poultry and be able to identify the hygienic methods of receiving and storage of meat, fish, poultry and game based on HACCP rules.

    Upon completion of this course students will be able to:

    1. Identify market forms, characteristics, and quality indicators of poultry, seafood, beef, veal, pork and lamb.

    2. Define and identify a variety of beef, veal, pork and lamb, standards of quality and recognize cooking characteristics, cuts and cooking methods.

    3. Distinguish the variety of poultry and game standards of quality and recognize their cooking characteristics, cuts and cooking methods.

    4. Distinguish a variety of seafood and fishes, standards of quality and recognize cooking characteristics and cooking methods for seafood and fishes

    5. Identify the different parts and cuttings of lamb, pork, beef, poultry, game and their best cooking method preparations.

    6. Estimate the right portion sizes and conform to HACCP rules.


    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. 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.

    3. Locate 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 ethnic cuisine.

    5. Plan and prepare meals from the Ethnic Cuisine, using various methods of cooking.



    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.


    Course Purpose and Objectives

    The course exposes the students to the history and the development of national and international cuisines and the tasting profiles around the world. Through the course, students will gain an understanding of the revolution, development and progress of the profession. As a foundation for developing a professional skill level, students will learn about tools, equipment, basic cooking procedures, recipe structure, recipe use and basic kitchen sanitation and safety procedures. Emphasis is given to the structure and history of each group food, in order students to be ready to understand the different methods of cooking.

    Upon completion of this course students will be able to:

    • Define the history and development of national and international cuisines.
    • Comprehend the different tasting profiles around the world.
    • Recognize the dangers of working in a professional kitchen environment and explain procedures to avoid them.
    • Develop a sense of professional responsibility to the public health by recognizing and practicing common sanitary procedures needed to prevent food borne illness.
    • Become familiar with the tools, equipment and layout of the kitchen laboratory as a main back of the house support function in catering industry.
    • Demonstrate a clear understanding of  all the cooking methods and basic food qualities and standards

    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.

    Students will develop basic skills and become familiar with major cooking techniques. Students will also learn to follow cooking recipes and identify the basic factors influencing the quality of culinary ingredients. Additionally the course will help students to develop a professional attitude and appearance and to behave in a professional manner with the acquired professional skills.


    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.

    Establish fundamental food production skills using recipes, knives, measurement and seasonings.

    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.


    Aims & Objectives

    To expand on the principles developed in the Introductory Accounting I. By preparing accounts for partnerships and companies.To prepare a trial balance (including identifying and correcting errors)  To prepare basic financial statements for incorporated and unincorporated entities. To develop an ability to assess the financial position of an organization from drawn final accounts.Upon completion of this course students will be able to:

    1.     Understand the context and purpose of financial reporting with the use of regulatory framework.

    2.     Identify the accounting fundamentals and its characteristics.

    3.     Develop an ability to correctly use the double entry and accounting systems.

    4.     Introduce the basic principles of recording transactions and events.

    5.     Prepare accounts in clear metrological manner.

    6.     Adopt and apply accounting principles.


    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 aim of the course is to familiarize students with the relationships between business, society and the public good. The knowledge gained is aimed at enhancing relationships between individuals and their work in order to improve the commitment to society of all stakeholders.

    Upon completion of this course students will be able to:

    1. Evaluate the role of corporation In society. 

    2. Demonstrate a clear understanding of the ethical implications of actions taken by businesses and identify methods of managing them.

    3. Understand and apply the concepts of corporate social responsibility and corporate citizenship.

    4. Explain the changing business environment, and differentiate the family business nowadays of the family businesses of the past.

    5. Identify the social issues in Business and explain ways of managing a diverse workforce.


    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. 


    To analyze and provide a basic knowledge of the macroeconomic environment in which consumers, firms and government operate. To provide the students with an understanding of the various motions and concepts of macroeconomics.

    Upon completion of this course students will be able to:

    1. Explore key concepts and explain the structure and performance of the macroeconomic environment.

    2. Define key concepts that are employed in developing macroeconomics models that underpin economic policy.

    3. Discuss the methods of calculating national income.

    4. Review the terms money and modern banking and explain the central banking and monetary system.

    5. Interpret the economic growth and how it is affected by the business cycle.

    6. Explain European economy and identify the economic problems in developing countries.


    To explain the context and purpose of financial reporting

    To define the qualitative characteristics of financial information and the fundamental bases of accounting.

    To demonstrate the use of double-entry and accounting systems.

    To record transactions and events.

    To apply accounting principles to the solution of relevant problems.


    Upon completion of this course students will be able to:

    1. Understand the context and purpose of financial Reporting with the use of regulatory framework.

    2. Identify the accounting fundamentals and its characteristics.

    3. Develop an ability to correctly use the double entry and accounting systems.

    4. Introduce the basic principles of recording transactions and events.

    5. Prepare accounts in clear metrological manner.

    6. Adopt and apply accounting principles. 


    Course Purpose and Objectives

    An introductory course in interactive communication skills, focusing on computer applications for the hospitality industry. It emphasizes file management, statistical tools such as excel & SPSS, database software, presentation software, and other related useful software, such as word editing, Photoshop and email clients Students are expected to:

     Develop different interactive communication skills 

     Understand the use of file management and statistical tools 

     Become familiar with various software such as word editing, Photoshop and database

    Learning Outcomes:

    Upon completion of this course students will be able to:

    1. Introduce students to the digital world by considering fundamental computer principles and applications.

    2. Examine applications that can be effectively used in hospitality industry such as SPSS and databases 

    3. Identify key technological issues and trends, such as threats or opportunities in hospitality industries 

    4. Obtain a hands-on experience on popular application software packages such as word processing, electronic spreadsheets, database management, presentation graphics, statistical applications and other. 

    5. Introduce e-mail, newsgroups, multimedia, and other Internet services and resources. 

    6. Comprehend the use of social media and its effectiveness as a marketing tool

    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/


    An introduction course in computer applications, focusing on microcomputer technology emphasizing file management, utilizing various operating system commands, statistical tools such as excel & SPSS, database software such as Access, Presentation software such as PowerPoint, and other popular software, such as word, Photoshop, Outlook…


    Upon completion of this course students will be able to:

    1. Understand computer hardware fundamentals and computer terminology.

    2. Introduce students to the digital world by considering fundamental computer hardware and the most popular microcomputer applications.

    3. Explain systems and applications software.

    4. Practice on file management, data storage and security principles.

    5. Consider basic operating system features (using the Windows environment).

    6. Obtain a hands-on experience on popular application software packages such as word processing, electronic spreadsheets, database management, presentation graphics, statistical applications and other. 

    7. Explore the Internet and the World Wide Web (WWW) using browser software for exploration and searching.

    8. Introduce e-mail, newsgroups, multimedia, and other Internet services and resources.


    • 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:

    1. Demonstrate a clear understanding and use English in a variety of situations and contexts.

    2. Apply language structures with a good degree of accuracy.

    3. Employ appropriate vocabulary for everyday use.

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

    5. Develop good English writing skills.

    6. Illustrate a clear understanding of English text and speech at a good level.



    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.


    Upon completion of this course students will be able to:

    1.     Built upon and Improve writing, listening, reading and speaking skills.

    2.     Develop skills in the following areas:  reading, understanding and interpreting academic texts, listening to lectures and other appropriate academic material

    3.     Comprehend writing at a degree level.

    4.     Determine speaking in an academic context e.g. participating in seminars, giving oral presentations.

    5.     Develop an academic vocabulary.

    Demonstrate an awareness of English language and study skills competencies expected at undergraduate degree level.

    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.



    Upon completion of this course students will be able to:

    1. Express an understanding in basic French language for daily life exchanges. 

    2. Develop skills in reading, writing and interpreting French text required in the filling of forms.

    3. Deal orally with predictable day-to-day activities in both formal and informal registers.

    4. List and explain French dishes and their meaning.

    5. Produce written description of a person with an appropriate degree of grammatical accuracy and cultural competence.

    6. Develop a French vocabulary.


    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.


    Course purpose and Objectives

    The aim of this course is to study the language and culture of Greek speaking tourists and colleagues in the hospitality industry. Students will develop rudimentary listening, speaking, reading and writing skills in Greek, and will study cultural, geographical and historical aspects of Greek and other large Greek-speaking populations. Emphasis is given to developing awareness and understanding of cultural differences, and non-biased attitudes toward cultures from our own.


    Learning Outcomes:

    Upon completion of this course students will be able to: 

    1.      Express an understanding in basic Greek language for day to day life exchanges.

    2.      Develop skills in reading, writing and interpreting Greek text.

    3.      Deal orally with predictable day-to-day activities in both formal and informal registers.

    4.      Produce a written description of a person with an appropriate degree of grammatical accuracy and cultural competence.

    5.      Discuss the history, culture and traditions of Greek speaking population.

    6.      Count to 1,000,000 and beyond in Greek

    7.      Develop a Greek vocabulary.


    This course aims to provide students with a good overall knowledge of the fundamental mathematical concepts, techniques and theories of Mathematics applicable to real-world problems.

     

    Upon completion of this course students will be able to:

    1.     Define business calculus and financial mathematics,

    2.     Comprehend the solution methods of mathematical problems in the areas of business calculus, simple and compound interest account, use of compound interest account, loan and consumer credit

    3.     Connect acquired knowledge and skills with practical problems

    4.     Solve problems using interest account and their basic applications in practice, and comprehend the basic graphical methods

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


    The course aims to familiarize the students with basic Mathematical concepts required in today’s undergraduate business administration curriculum. Great emphasis is placed upon applications related to business, problem formulation and solving.

    Upon completion of this course students will be able to:

    1.     Examine elements of calculus and finite mathematics with emphasis on applications to problems arising in business

    2.     Compute trade and cash discounts using whole numbers, fractions, decimals and percentages.

    3.     Calculate simple interest, compound interest and present values using appropriate applications methods to professional standards

    4.     Identify the proper use of mathematic principles for the generation and calculation of financial statements.

    5.     Use the appropriate statistical terms, summarize and clarify business data.


    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. Apply algebraic concepts to model and solve real-life situations using linear, polynomial, rational, exponential, root and logarithmic equations and/or Inequalities.

    3. Use tables, transformations, critical points, and other characteristics to graph functions, conic sections and parametric equations

    4. Identify the term linear programming and inspect its application to minimize or optimize functions.

    5. Develop logical skills and explore the various applications of mathematical logic and formulas in Business related examples.


    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 tourism has become an integral part of modern history, economic and cultural life around the world.  Understanding of tourism as an inseparable part of international economic relations, important factors of economic development in different countries of the world, factors that implicate inter-cultural dialog and support world peace.


    Upon completion of this course students will be able to:

    1.    Define the term sustainable tourism development and its effects on international tourism development.

    2.    Obtain an in-depth understanding of tourism development in respective world tourism.

    3.    Analyze international tourism and evaluate individual markets for infiltration strategy.

    4.    Discuss the political, economic, socio-cultural, environmental and technological environment of international tourism o host and generating countries.

    5.    Synthesize and evaluate key tourism industry issues, impacts and trends at a local European and global levels.

    6.    Identify the tourists’ security and safety challenges and provide approaches to ensure safety.


    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.


    Upon completion of this course students will be able to:

    1. Discuss the characteristics and role of airline transportation to the economy.

    2. Illustrate a clear understanding of the structure and economics of the airlines and the marketing techniques.

    3. List the IATA and ICAO international regulations and explain their role.

    4. Identify the principles of airline scheduling, pricing and fleet planning.

    5. Analyze the airport structure and organization and identify passenger services.


    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.

    General announcements are published here, along with Documents and InterNapa college regulations and procedures.