Hotel Management

3 years, 180 ECTS, Higher Diploma, Plus an Optional Foundation Year

• Το πρόγραμμα προετοιμάζει τους απόφοιτους για πετυχημένη σταδιοδρομία σε μια ποικιλία θέσεων της Ξενοδοχειακής Βιομηχανίας.
• Μεταξύ άλλων, διδάσκονται οι απαραίτητες γνώσεις, δεξιότητες και στάσεις για ηγετικές θέσεις σε όλα τα τμήματα μιας ξενοδοχειακής μονάδας, από το Τμήμα Διεύθυνσης, Υποδοχής, Ποτών και Φαγητών μέχρι την Υπηρεσία Δωματίων και όλα τα άλλα.
• Ο σχεδιασμός του προγράμματος είναι τέτοιος, ώστε να βοηθά τους φοιτητές να κατανοήσουν τις διεργασίες στη Ξενοδοχειακή Βιομηχανία και να είναι σε θέση να εισηγούνται αλλαγές με στόχο την προσαρμογή μιας ξενοδοχειακής επιχείρησης σε ανάγκες νέων αγορών.
• Στο πρόγραμμα υπάρχουν δύο κύριες κατευθύνσεις: Η μια στοχεύει στις ακαδημαϊκές γνώσεις αναφορικά με το Επιχειρηματικό και Διοικητικό μέρος στη Ξενοδοχειακή Βιομηχανία. Η άλλη στοχεύει στην απόκτηση σχετικών πρακτικών δεξιοτήτων και εμπειριών.
• Οι απόφοιτοι, εάν το επιθυμούν, μπορούν να συνεχίσουν ανώτερες σπουδές σε πανεπιστήμια για την απόκτηση πτυχίου ή μεταπτυχιακού.

*Π.Τ.Ε: Περίοδοι την Εβδομάδα. Διάρκεια διδακτικής περιόδου: 55 λεπτά

ΠΡΑΚΤΙΚΗ ΑΣΚΗΣΗ

Η Πρακτική άσκηση αποτελεί αναπόσπαστο και ουσιαστικό μέρος του Προγράμματος Σπουδών “Hotel Management” Διεύθυνσης Ξενοδοχείων. Το KES College, μέσω των έμπειρων εκπαιδευτών του, αναλαμβάνει την τοποθέτηση των φοιτητών σε επίλεκτες ξενοδοχειακές μονάδες για απόκτηση πρακτικών εμπειριών και πρόσθετων τεχνικών γνώσεων κάτω από πραγματικές συνθήκες εργασίας. Η τοποθέτηση ακολουθεί τη συμπλήρωση του 1ου και 2ου έτους σπουδών και έχει διάρκεια 16 εβδομάδων (1η Ιουνίου - 30 Σεπτεμβρίου). Το Κολλέγιο παρέχει καθοδήγηση και υποστήριξη πριν, κατά και μετά την πρακτική άσκηση.

Communication Skills
To further develop basic writing and communication skills.

Computer Applications
This is an introductory course on basic computer operations, with the aim to encourage learners to develop lifelong skills for efficient use of Information and Communication Technologies (ICT).

Microeconomics
The course will provide the student with an understanding of business firms and government behaviours from a microeconomic perspective.

Health, Safety and Security
To introduce and train in food industry related sanitation and safety issues and practices involved in food preparation.

Introduction to Business Management
This course provides a survey of the business world. Topics include the basic principles and practices of contemporary business. Upon completion, students should be able to demonstrate an understanding of business concepts as a foundation for studying other business subjects. The course covers the following topics: The Business Environment; Business Ownership and Entrepreneurship; Management and Organization; Human Resources; Marketing; Finance and Investments.

Hospitality Business
The course is designed to prepare students for a management role in the Hospitality industry and develop an understanding of the fundamental characteristics of the hospitality business. The module introduces students to sustainable concepts and environmental impacts of the industry. By the end of this course students are expected to develop an understanding of the key concepts and practices of marketing that are applied in the tourism and hospitality industries.

Principles of Accounting
The objective of this course is to offer students the tools necessary for the intelligent interpretation and use of financial statements in managing and analysing business operations.

Quality Customer Service
This course will emphasize the relevance of customer service in all types of businesses. Topics include: importance of customer service, external and internal customers, cost of poor customer service, challenges of customer service, ethics in customer service, problem solving, empowerment, effective communication, dealing with difficult customers, motivation and leadership, customer retention and measurements of customer satisfaction.

Introduction to Culinary Arts
The main objective of the course is to familiarize students with the topic through all the methods of work used in various departments of a Hotel or Restaurant Kitchen. In addition, the course aims to make the student understand the importance of cooperation between departments in the kitchen as well as the importance of taking up initiative and being a responsible employee. The components which make up this course will give the students basic kitchen knowledge that is necessary to every hotel manager.

Front Office Operations & Reservation Systems
This course is designed to provide students with the ability to develop a comprehensive overview of a hotel's front office and the role it plays in creating memorable guest experiences. By the end of this module students are expected to develop knowledge of front desk operations and their interaction with other departments in order to keep hotel profitable and up-to-date with their marketing strategy. Students will learn how the front office interacts with other departments, strategies front desk personnel can use to help keep the hotel profitable, and how e-commerce and social networking affect front office operations.

Introduction to Statistics
The course will provide the student with an understanding of business statistical tools and methods. Specifically, students will learn to describe data with descriptive statistics, to perform statistical analyses, to interpret the results of statistical analyses and to make inferences about the population under study.

Food and Beverage Principles
The course is an introduction and is designed to familiarize students with food and beverage basics and to provide practical skills and knowledge for effective management of food service operations. Skills necessary for the effective management of food and beverage service in hotels and restaurants are covered.

Practical Training I
The course provides students with an opportunity to practice at non-supervisory level positions (on-the-job, at an actual hotel, tourism office/agency, and event-organizer workplace-site, etc.), transfer and develop industry specific and business skills they acquire through academic course work, as well as enable them to develop personal responsibility and gain an understanding of the work environment.

Catering Technology
The course introduces participants to principles and practical applications of catering technology. The unit focuses on the creation of new food products and their assessment as suitable for a prescribed clientele. Learners will initially explore the issues surrounding the development of a new product or the modification of an existing one, including issues involved in large-scale production.

Human Resource Management
This course is to familiarize students with the basic principles and techniques of human resource management.

Organisational Behaviour
To diagnose and analyse business organisational micro and macro environments.

International Business Law
The course deals with international legal aspects as they apply to global business conduct and business transactions. The course covers essential legal elements that regulate international cross-border business activity and allow for a productive interaction between different legal systems.

Consumer Behaviour
This course gives an overview of psychological knowledge as it pertains to capturing consumer insight, and includes a consideration of how the brain works, what factors influence consumer choice, and a critical evaluation of psychological assessment tools (including such diverse methods as online surveys, brain imaging, computerized reaction time assessment, and eye-tracking).

Restaurant and Bar Operation Management
The purpose of this course is to explain how to manage the restaurant & beverage option of a restaurant, bar, hotel, country club - any place that serves food & beverages to customers. It provides students with the history of the Food & Beverage industry and appreciation of service wine, beer, and spirits; information on equipping, staffing, managing, and marketing a F&B outlet. New trends in spirits, wine, and beer are also covered.

Russian Language I
The course aims to teach students the basic structures and vocabulary of the Russian language, with emphasis on Hospitality to understand and to use common expressions related to their working environment.

French Language I
This is an introductory course in French. The program is designed to enable all students to develop basic communication skills using listening, speaking viewing, reading and writing modes. The culture of the language is presented through stories, music and current events. Students can develop cultural understanding and demonstrate practices appropriate to the culture(s) in which the language is used.

Food and Beverage Operations
The main focus of the module is on the development and application of practical skills necessary for the effective management of food and beverage service in hotels and restaurants. Knowledge and skills are imparted by lectures, demonstrations and live food and beverage service in a simulated training restaurant.

Housekeeping and Maintenance Operation
This course is designed to enable students to develop and apply knowledge and skills, in relation to management of housekeeping duties in a Hotel. This module introduces practical Housekeeping functions and practices. By the end of this course students are expected to develop Housekeeping Management skills.

Marketing for Hospitality and Tourism
This course introduces the principles, concepts and systems utilized in the marketing and sales areas within the hospitality industry.

Operations Management
This course presents a broad introduction to the field of operations in a realistic and practical manner, while offering the largest and most diverse collection of issues in the market.

Practical Training II
The course provides students with an opportunity to practice at non-supervisory level positions (on-the-job, at an actual hotel, tourism office/agency, and event-organizer workplace-site, etc.), transfer and develop industry specific and business skills they acquire through the programme, as well as enable them to develop personal responsibility and gain an understanding of the work environment.

Russian Language II
The course aims to expand students’ knowledge of grammatical structures, vocabulary and the overall ability to communicate in the Russian language with emphasis on Travel and Tourism and specific professional aspects.

French Language II
Students will continue their study of French by further expanding their knowledge of key vocabulary topics and grammar. They will also begin to comprehend listening and reading exercises more easily, and they will start to express themselves more meaningfully in both oral communication and writing. Each unit encloses a new vocabulary theme and grammar section. Reading, listening, speaking and writing activities, multimedia cultural presentations and interactive practices will reinforce both vocabulary and grammar.

Facilities Management
The course provides students with the basic knowledge of Facilities Management, which includes Housekeeping, Engineering and Maintenance departments.

Quality Assessment Control and Management
To introduce and discuss the relevance of quality control in relation to modern business conduct and operations.

Food & Beverage Cost Control
This course provides Hospitality students with the information they need to know on how to manage the primary costs of food and beverage.

Business Strategy & Policy
To help students analyse, evaluate and synthesize critical aspects of business strategy into a form that can be implemented and managed.

Conferences and Event Management
To introduce students to the basic concepts of event studies and event development and management and to familiarize them with the organization of events and their operations.

Global Tourism & Leisure
To provide an introduction to Global trends in tourism and leisure and highlight their major constituents.

Final Project I
To provide specialized knowledge and skills in the fields of Tourism and Hospitality through a project by independent study.

Public Relations & Social Media Communication
The course combines theoretical perspective and practical examples in discussing the importance of PR as a function of tourism and hospitality. Furthermore, it aims to introduce students to the role of new technologies and new media in the hospitality field.

Innovation & Entrepreneurship
This course extends its coverage of small business management and entrepreneurship, drawing on contemporary theory and practice in equal measure. It helps students explore the fundamentals of business management as well as examine the full business cycle from how to start a business, manage and grow it, to harvesting the business. It takes a critical look at contemporary entrepreneurial successes, allowing students with a wide range of business interests to develop their business plans step by step.

Nutrition & Diet
The course is an introduction to the basics of nutrition and diet for hospitality practitioners. The course includes information on nutrients and nutritional needs, their role in the maintenance of health and their representation in different foods. The course reviews the nutritional aspects of current culinary practices, discusses nutrition in health and disease and alerts students to the rights and wrongs of various diets.

Business Ethics
To introduce, expound and explain the essentials of business ethics in modern settings.

Eco-Tourism
This course is designed to enable students to develop and apply knowledge and skills, in relation to environmental, social and economic costs and benefits of Eco-tourism. The module introduces students to key elements of Eco-tourism and Sustainability related policies, community involvement, and future trends. By the end of the course, students are expected to develop ethics, responsibility and sustainability (ERS) towards environmental issues and analyze surveys and identify the key issues of successful Eco-tourism and rural tourism development.

Final Project II
To provide specialized knowledge and skills in the fields of tourism and hospitality through a project by independent study.

Συντονιστής Προγράμματος: Παναγιώτης Χατζησυμεού

Γραφείο: Λεωφόρος Καλλιπόλεως 5, 1055 Λευκωσία

Τηλ.: 00357 22875737, E-mail: Αυτή η διεύθυνση ηλεκτρονικού ταχυδρομείου προστατεύεται από τους αυτοματισμούς αποστολέων ανεπιθύμητων μηνυμάτων. Χρειάζεται να ενεργοποιήσετε τη JavaScript για να μπορέσετε να τη δείτε.