Program Overview
Profile of the Programme
The degree programme sets out to provide the student with the necessary tools and competencies to add value to any hospitality organisation. The variety and scope of the courses offered provide a sound grounding for supervisory/managerial personnel reflecting the skills, knowledge and competencies hospitality managers need to possess in order to overcome a very challenging, diverse and highly demanding working environment.
Career Prospects
The spectrum of the program is quite wide, which allows graduates to choose from a wide range of careers in different areas.
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Hotel Manager
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Front Office Manager
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Food and Beverage Manager
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Hotel Operations
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Events Manager
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Bar or Club Manager
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Casino Hospitality
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Resort Manager
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Hotel HR officer
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Purchase officer
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Hotel Accountant
Access to Further Studies
Graduates of the programme can be accepted into Second Cycle degrees (Master’s Degree)
Program Outline
Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, mid-terms, projects, and class participation.
Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.
The student must complete 240 ECTS and all programme requirements.
A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.
Upon successful completion of this program, the students should be able to:
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Discuss, integrate and apply the models and theories of different business functions to hospitality organizations.
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Analyse, interpret and make decisions based on relevant information.
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Contribute and informed judgements as a leader and member in a team setting and communicate effectively.
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Analyse and evaluate the current business developments in the hospitality industry and that of an organisation.
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Apply relevant theories, practices and techniques of practical hospitality management situations that are likely to be encountered by a manager in the hospitality industry.
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Critically evaluate the ethical dimensions of issues and situations that a manager may face and apply concepts and theories to manage such issues and situations in an ethical and responsible manner.
Semester 1
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-100
|
Hospitality Industry Management
|
10
|
|
HACCT-150
|
Accounting I
|
10
|
|
HMKTG-150
|
Marketing Management
|
10
|
Semester 2
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-110
|
Food and Beverage Management
|
10
|
|
HACCT-160
|
Accounting II
|
10
|
|
HECON-150
|
Microeconomics
|
10
|
Semester 3
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-200
|
Front Office Management
|
10
|
|
HECON-160
|
Macroeconomics
|
10
|
|
HMGT-250
|
Management
|
10
|
Semester 4
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-210
|
Hospitality IT with Digital Marketing
|
10
|
|
HMGT-220
|
Housekeeping Management
|
10
|
|
HMATH-350
|
Statistics
|
10
|
Semester 5
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-300
|
HR and Supervision Management
|
10
|
|
HMGT-310
|
Hospitality Facilities Management and Design
|
10
|
|
HGEN-350
|
Business Ethics, Environment and CSR
|
10
|
Semester 6
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-320
|
Hospitality Practicum
|
10
|
|
HMGT-380
|
Research Methods
|
10
|
|
HFIN-350
|
Financial Management
|
10
|
Semester 7
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-400
|
Security and Crisis Management
|
10
|
|
HMGT-450
|
Strategic Management
|
10
|
|
HBLAW-230
|
Business Law
|
10
|
Semester 8
|
Course ID
|
Course Title
|
ECTS Credits
|
|
HMGT-491
|
Senior Year Projects
|
10
|
|
HMGT-420
|
Yield Management
|
10
|
|
HMGT-410
|
International Hospitality Developments
|
10
|
The above semester breakdown is an indicative one. A few of the courses are electives and can be substituted by others.
