Hotel Management
- Description
Hotel Management
3 academic years, 180 ECTS, Higher Diploma
- Programme Description
- Learning Outcomes
- Programme Structure
- Programme Syllabi
- Academic Staff
- Accredited Programme by the Cyprus Agency of Quality Assurance and Accreditation in Higher Education (CY.Q.A.A.)
- Government Grant up to €3,420 for each year of study (with income criteria)
The Hotel Industry, which is the central core of the entire tourism industry and at the same time the backbone of the Cyprus and the international economy, consists of a wide variety of organisations and businesses – from large multinational corporations to local, large, medium and / or family.
KES College’s three-year “Hotel Management” programme is aimed at people aspiring to take the lead in the Hotel Industry. The topics covered and the structure of the programme offer all the necessary skills for a successful career in this field.
Job Opportunities
- Hotels and Tourist complexes
- Events Planning
- Cruise Ships
- Catering Companies
Program’s purpose and objectives
The Higher Diploma in Hotel Management program is designed to enable students to develop and apply knowledge and skills relating to professional hotel management procedures and demonstrate high level of professionalism in the industry, by providing them appropriate academic and technical skills. Hotel Management Program introduces students to key hotel procedures in every department developing overall management skills. It also introduces students to key operational control systems and the quantitative methods used in their application and evaluation. Those skills will enable students to the current and future needs and challenges of the competitive Hotel Industry.
Learning Outcomes
Graduates of this programme are expected to:
- Demonstrate theoretical knowledge and put it into practice to pursue a management career in the Hotel Industry.
- Critically analyse, evaluate contemporary issues in the Hotel industry, and be able to propose solutions on challenging issues the industry contributing towards the development of the organization.
- Distinguish and appreciate the role of diverse departments within Hotel Management and their importance on the smooth operation of the business.
- Develop the knowledge and practical ability to respond to the diverse needs of the customers, enhancing visitors’ satisfaction.
- Effectively utilize and apply strategic and operational management techniques emphasizing on developing a sustainable hotel management protocol.
- Understand the importance of the systematic efforts in managing and developing the performance of human capital in the Hotel industry.
- Understand the importance of exploring future trends and the impact of emerging technologies in the development of hotel brands providing high quality standards.
- Develop a critical insight into management issues in the dynamic of a service industry such as the Hotel industry.
- Choose a career path within the Hotel industry and/or progress to a higher level of study.
| Semester 1 | |||
|---|---|---|---|
|
|
|
||
|---|---|---|---|
|
|
|
|
|
| COURSE CODE | COURSE NAME | P.P.W* | ECTS |
| COMM101 | Communication Skills | 2 | 4 |
| COMP109 | Computer Applications | 3 | 6 |
| ECON103 | Microeconomics | 2 | 4 |
| HESF101 | Health, Safety and Security | 2 | 4 |
| MGMT108 | Introduction to Business Management | 3 | 6 |
| TRAV103 | Hospitality Business | 3 | 6 |
| TOTAL | 15 | 30 | |
| Semester 2 | |||
|---|---|---|---|
|
|
|
||
|---|---|---|---|
|
|
|
|
|
| COURSE CODE | COURSE NAME | P.P.W* | ECTS |
| ACCT103 | Principles of Accounting | 2 | 4 |
| BUSS103 | Quality Customer Service | 2 | 4 |
| CBPA114 | Introduction to Culinary Arts | 2 | 4 |
| HOTL107 | Front Office Operations and Reservation Systems | 2 | 4 |
| STAT105 | Introduction to Statistics | 2 | 4 |
| CBPA102 | Food and Beverage Principles | 2 | 4 |
| PRCT110 | Practical Training I | – | 6 |
| TOTAL | 12 | 30 | |
| Semester 3 | |||
|---|---|---|---|
|
|
|
||
|---|---|---|---|
|
|
|
|
|
| COURSE CODE | COURSE NAME | P.P.W* | ECTS |
| CBPA204 | Catering Technology | 2 | 4 |
| HRMG205 | Human Resource Management | 2 | 4 |
| MGMT209 | Organisational Behaviour | 2 | 4 |
| LAWS209 | International Business Law | 2 | 4 |
| MRKT215 | Consumer Behaviour | 2 | 4 |
| HOTL205 | Restaurant and Bar Operation Management | 3 | 6 |
| Elective subject (one from the below): | |||
| RUSS102 | Russian Language I | 2 | 4 |
| FREN105 | French Language I | 2 | 4 |
| TOTAL | 15 | 30 | |
| Semester 4 | |||
|---|---|---|---|
|
|
|
||
|---|---|---|---|
|
|
|
|
|
| COURSE CODE | SUBJECTS | P.P.W* | ECTS |
| CBPA220 | Food and Beverage Operations | 3 | 6 |
| HOTL207 | Housekeeping and Maintenance Operation | 2 | 4 |
| MRKT216 | Marketing for Hospitality and Tourism | 2 | 4 |
| MGMT215 | Operations Management | 2 | 4 |
| PRCT222 | Practical Training II | – | 8 |
| Elective subject (one from the below): | |||
| FREN200 | French Language II | 2 | 4 |
| RUSS103 | Russian Language II | 2 | 4 |
| TOTAL | 11 | 30 | |
| Semester 5 | |||
|---|---|---|---|
|
|
|
||
|---|---|---|---|
|
|
|
|
|
| COURSE CODE | COURSE NAME | P.P.W* | ECTS |
| HOTL307 | Facilities Management | 2 | 4 |
| BUSS306 | Quality Assessment Control and Management | 2 | 4 |
| CBPA304 | Food & Beverage Cost Control | 2 | 4 |
| MGMT319 | Business Strategy and Policy | 2 | 4 |
| MGMT305 | Conferences & Event Management | 2 | 4 |
| TOUR307 | Global Tourism & Leisure | 2 | 4 |
| PROJ302 | Final Project I | 4 | 6 |
| TOTAL | 16 | 30 | |
| Semester 6 | |||
|---|---|---|---|
|
|
|
||
|---|---|---|---|
|
|
|
|
|
| COURSE CODE | COURSE NAME | P.P.W* | ECTS |
| PURE313 | Public Relations and Social Media Communication | 2 | 4 |
| ENTR303 | Innovation and Entrepreneurship | 3 | 6 |
| HOTL305 | Nutrition and Diet | 2 | 4 |
| MGMT320 | Business Ethics | 2 | 4 |
| TOUR311 | Eco Tourism | 2 | 4 |
| PROJ304 | Final Project II | 4 | 8 |
| TOTAL | 15 | 30 | |
* P. P. W: Periods per week. Duration: 55 minutes
Semester 1
HESF101 Health, Safety and Security
MGMT108 Introduction to Business Management
Semester 2
ACCΤ103 Principles of Accounting
BUSS103 Quality Customer Service
CBPA114 Introduction to Culinary Arts
HOTL107 Front Office Operations & Reservation Systems
STAT105 Introduction to Statistics
CBPA102 Food and Beverage Principles
Semester 3
HRMG205 Human Resource Management
MGMT209 Organisational Behaviour
LAWS209 International Business Law
HOTL205 Restaurant and Bar Operation Management
Semester 4
CBPA220 Food and Beverage Operations
HOTL207 Housekeeping and Maintenance Operation
MRKT216 Marketing for Hospitality and Tourism
Semester 5
BUSS306 Quality Assessment Control and Management
CBPA304 Food & Beverage Cost Control
MGMT319 Business Strategy & Policy
MGMT305 Conferences and Event Management
TOUR307 Global Tourism & Leisure
Semester 6
PURE313 Public Relations & Social Media Communication
Coordinator of the Programme: Panayiotis Hadjisymeou
Office: 5 Kallipolis Avenue, 1055 Nicosia
Tel.: 00357 22875737
E-mail: [email protected]
- Demetriou Demetris
- Hadjisymeou Panayiotis
- Kyriakidou Stella
- Konstantinou Eve
- Nicolaou Aristos
- Pishilis Georgios
- Pratzioti Sofia
- Yerokostas Costas
Employment Status: Full Time
Position: Lecturer
Specialization: ACCOUNTING
Programmes of Study: LOGISTICS, HOTEL MANAGEMENT, CULINARY BUSINESS MANAGEMENT, OFFICE ADMINISTRATION & SECRETARIAL STUDIES, PHARMACY ASSISTANT (TECHNICIAN)
Short cv: Mr Demetris Demetriou is a Lecturer at KES College since 2015. He is in possession of a Post Graduate Degree in Εducational Leadership and Politics from Cyprus Open University and a Degree (BSc) in Accounting and Finance from University of North Texas. He is an Accounting Lecturer in numerous educational institutions from 1992. Moreover he worked as an Auditor from 1988 to 1991 acquiring significant experience on issues related to his profession. He also participated in numerous seminars whereby, he had the opportunity to enrich his knowledge and improve his skills. He is accredited by the Human Resource Development Authority as an internal trainer.
Employment Status: Full Time
Position: Programme Coordinator, Senior Lecturer
Specialization: PROGRAMME COORDINATOR OF THE SCHOOL OF CULINARY ARTS, HOSPITALITY AND TOURISM
Programmes of Study: CULINARY BUSINESS MANAGEMENT
Short cv: Mr. Panayiotis Hadjisymeou is the Coordinator of the “Culinary Arts”, “Ηotel Management” and ” Travel & Tourism Management” Programmes of Study and a Senior Lecturer at KES College since 2007. He holds a Post Graduate Degree (MA) in Hotel Management and Culinary Arts and a Degree (BA) in Hospitality Management from Middlesex University and a Higher Diploma in Culinary Arts from Higher Hotel Institute of Cyprus. He has ample professional experience from various work positions within a range of different countries and primarily at the international hotel chain Hilton Hotels from 1980-1985 and Cyprus Airways as the Head of Catering Services from 1985-2006. He is a member in various organizations relating to his profession and he is also the president and founding member of Eurotoques – Cyprus and the Cyprus Chefs Association. He is accredited by the Human Resource Development Authority as a trainer, an assessor of vocational qualifications, assessor of Vocational Training Centers and evaluator of Vocational Training Structures (VET). He is a business consultant in areas related to staff development, training and creation of new businesses. He regularly organizes seminars and lectures both in Cyprus and abroad for companies and academic institutions.
Employment Status: Full Time
Position: Lecturer
Specialization: MARKETING
Programmes of Study: MEDICAL REPRESENTATIVES, HOTEL MANAGEMENT, BEAUTY THERAPY AND BEAUTY THERAPY UNITS MANAGEMENT, CULINARY BUSINESS MANAGEMENT
Short cv: Ms Stella Kyriakidou is a Lecturer at KES College since 2016. She holds a Master’s Degree (MA) of Commerce in Marketing for industrializing countries from Strathclyde University and a Bachelors’ Degree (BA) in Business Studies. She has ample experience in teaching, having worked for tertiary education for 23 years in various posts. During her career she has attended a number of trainings related to her professional development further enhancing her knowledge. At the same time, she was involved in vocational training in inter-community programs for non-governmental organizations. During 2011-2016 she worked as a coacher for business professional seminars for the Academy of Public Administration and the Mediterranean Institute for Research for Gender Equality issues. She then worked in the Ministry of Justice and Public Order for the organization and successful completion of the Cypriot Presidency of the European Commission as a European Affairs Officer.
Employment Status: Full Time
Position: Lecturer
Specialization: FOOD TECHNOLOGY
Programmes of Study: CULINARY BUSINESS MANAGEMENT, HOTEL MANAGEMENT, TECHNICIAL FOR PRODUCTION OF ORGANIC PRODUCTS, TRAVEL AND TOURISM MANAGEMENT, PHARMACY ASSISTANT (TECHNICIAN), CULINARY ARTS
Short cv: Ms Eve Konstantinou is a Lecturer at KES College since 2016. She holds an MSc in Food Quality Management from the University of Wagenigen in Netherlands and a Degree in Food Technology from Karditsa Technological Educational Institute in Larissa. She has also received Certificates in Food Safety and Hygiene and contributed to research work by undertaking various surveys. From 2015 she works as an external consultant at Q-Point BV on food quality assurance issues.
Employment Status: Full Time
Position: Lecturer
Specialization: CULINARY ARTS
Programmes of Study: CULINARY ARTS, CULINARY BUSINESS MANAGEMENT, HOTEL MANAGEMENT
Short cv: Mr Aristos Nicolaou is a Lecturer at KES College since 2016. He holds a Bachelor Degree (BA) in “Culinary Arts and Hospitality Management” from Derby University and a Higher Diploma in Culinary Arts from the Higher Hotel Institute of Cyprus. He has extensive work experience in numerous culinary business units in Cyprus since 2007, where he held significant and relevant roles such as that of the Chef. He has been awarded with the Bronze Award at the 2006 Culinary Art Contest (chicken category) and Silver Prize in the 2014 Culinary Arts Contest (lamb and fish main dish category).
Employment Status: Full Time
Position: Lecturer
Specialization: CULINARY ARTS
Programmes of Study: CULINARY BUSINESS MANAGEMENT, HOTEL MANAGEMENT
Short cv: Mr Georgios Pishilis is a Lecturer at KES College since 2013. He teaches courses in Culinary Arts programmes. He holds a Master’s Degree in Marketing from the London Metropolitan University, Bachelors Degree from the University of Derby and a Higher Diploma from Higher Hotel Institute of Cyprus in Professional Culinary Arts. His has worked for hotels such as Cavo Maris Beach Hotel (summer 2013), Hilton Park (summer 2009) and Moniatis Hotel (summer 2008). Since 2014, he is the Marketing Manager of the Eurotoques Chefs Association of Cyprus. He has attended a number of seminars and is also a recipient of prizes and awards related to his subject. Among others, he was awarded the following:
2015: Traditional Menu / Gold Medal, Polus Center Gastronome, Cluj, Roumania
2015: Restaurant Plated Dessert / Gold Medal, Polus Center Gastronome, Cluj, Roumania
Employment Status: Full Time
Position: Lecturer
Specialization: COMPUTER SCIENCE
Programmes of Study: MEDICAL REPRESENTATIVES, HOTEL MANAGEMENT, OFFICE ADMINISTRATION AND SECRETARIAL STUDIES, CULINARY BUSINESS MANAGEMENT
Short cv: Ms Sofia Pratzioti is a Lecturer at KES College since 2017. She holds a Master’s Degree in International Business from the University of Birmingham and a Master’s Degree in Information and Communication Systems from the Open University of Cyprus. Additionally, she holds a Degree in Computer Science from the Ionian University. Since 2010 she works as a Lecturer and collaborates with higher education educational institutions in Cyprus, teaching subjects of her specialty.
Employment Status: Full Time
Position: Lecturer
Specialization: MARKETING
Programmes of Study: HOTEL MANAGEMENT, TRAVEL AND TOURISM MANAGEMENT, CULINARY BUSINESS MANAGEMENT, BEAUTY THERAPY AND BEAUTY THERAPY UNITS MANAGEMENT, MEDICAL REPRESENTATIVES, LOGISTICS
Short cv: Mr Costas Yerokostas is a Lecturer at KES College from 2005 – May 2016 and October 2017 – present. He holds an MBA and a BSc in Marketing Management from the University of Florida Metropolitan. Between 2016 and 2017 he was employed as a Deputy Academic Director at a higher education institution. He also worked as the Head of the Marketing & Subscriptions Service Department at CreditInfo Cyprus from 2004 to 2008 and at Leptos Group of Companies as a Marketing Executive from 2000 to 2002.
