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.

Basic Mathematics

Introductory Math Course which covers basic topics in Arithmetic, Algebra and Geometry. The self-paced course is a “crash course” for students needing review or improvement in these topics.

Communication Skills

The course is designed to develop and enhance grammar, writing and speaking skills used in the workplace. Oral and written communications are stressed throughout the text. The course covers basic communication skills.

Computer Basics

An introductory course to basic computer applications. The course will prepare students to use computers in correct manner; to understand the basics of operation systems, word processing, spreadsheets, database and the World Wide Web.

Introduction to Economics (Microeconomics)

Basic Economics with emphasis on individuals, business firms and government behaviors from a microeconomic perspective.

Business Management

A general introduction to basic business principles. The course expands on the introductory business course, focuses on the external legal, economic, regulatory and financial environments in which a business operates.

Health, Safety and Security

An introduction to health, safety and security issues and practices involved in food preparation. Prevention of all types of food contamination. Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. The course presents a manager’s perspective on food safety, cleanliness standards and work safety.

Introduction to Τravel, Tourism and Hospitality Industry

An introductory course to Tourism, Travel and Hospitality, introducing these topics and placing them into a correct and updated local and international perspective. The course is designed to develop knowledge and understanding.

Introduction to Statistics (Descriptive Statistics)

Basics of descriptive statistics, distributions and central tendency and dispersion measures.

Accounting

An introductory accounting course designed to expose students to the theory and practice of selecting and analyzing managerial and financial accounting information for internal use by managers for decision-making, planning, directing and controlling purposes.

Introduction to Culinary Arts

An introductory culinary arts class. Includes theories and methods of cooking, vocabulary, and application of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery.

Front Office Operations

The course introduces students to the Front Office section of hotels and trains them in intake maintenance and closure of transactions with guests. The unit presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. It also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management.

Quality Customer Service

An introductory course to fundamentals of service quality, seeking to improve communication with clients, ensure client satisfaction and bridge intercultural gaps that typify modern international travel and hospitality. The course is aimed at all type of students – those who already have experience delivering services and others who don’t.

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.

Introduction to Marketing

An introduction to the broad principles of marketing and considers what is involved in the management of marketing within an organisation.

Food and Beverage Principles

This 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. Knowledge and skills are imparted by lectures, demonstrations and live food and beverage service in the simulated training restaurant.

Housekeeping Operation

A basic Hotel course, which teaches and trains students in practical Housekeeping functions and practices. It includes: management of housekeeping duties within an establishment, staff supervision, scheduling & use of cleaning agents, safety within work environment.

Advanced Culinary Arts

The course includes detailed discussion and practice of stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. The course includes lab work for hands-on techniques in food preparation.

Business Communication

Study and development of basic communication skills, emphasis is placed on writing, speaking, listening, and nonverbal skills. Students will learn how to write an essay, compose documents and structure a verbal argument.

Introduction to Social Science

An introduction to the concepts of human behaviour by presenting both essential ideas of social behaviour and organisation (Sociology) and the basic concepts of individual behaviour (Psychology).

Russian Language

This course is an introduction to Russian language and aims to cover the basics of the Russian language vocabulary so as the students can understand & use as a communicative tool.

Consumer Behaviour

An introduction to consumer behaviour. Students will be exposed to all aspects of the consumer process. Consumer behaviour theory will be introduced and applied to “real world” marketing situations.

Human Resource Management

An introduction to human resource management. It includes: decisions made by HR departments, employee involvement in selecting and evaluation of co-workers, manager responsibilities, performance management and compensation decisions.

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 across-borders business activity and allow for a productive interaction between different legal systems.

Food and Beverage Operations

The course is designed to familiarize students with operational, marketing and managerial aspects of food service management as well as their consequent managerial implications. 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.

Eco Tourism

The course focuses on the relationship between natural resources and tourism and applies ecological principles to tourism planning and maintenance. The underlying rationale and value of “Green Tourism” is outlined in detail.

EU Formation & Structure

The evolution and structure of EU society & economics. The course covers highlights of EU institutions rules and regulations to familiarize the student with the basic concepts of EU structure.

Cyprus Society, History & Culture

An introductory survey of Cyprus society, history and culture. The course explores the island’s history from the Neolithic Age to the present, offering an overview of all major historical periods.

French Language & Culture

This is a course in introductory to French. It aims to develop basic communication skills in reading, writing, speaking, listening and pronunciation. Students engage in simple reading, writing and conversation. The culture of the language is presented through stories, music and current events. Students can communicate in a language other than English. They can also develop cultural understanding and demonstrate practices appropriate to the culture(s) in which the language is used.

Quality Assessment Control and Management

The course covers the history and relevance of quality control in modern business; explains major concepts, methods and means of quality control and explains how these are applied in the evaluation and measurement of goods and services.

Global Tourism & Leisure

Tourism, today, is a central dimension of globalisation, and illuminates many questions on the essence of globalization, such as questions about identity and heritage, commoditization, historical authenticity, ownership, liberalism, inequality, gender relations, environmental sustainability and many more. This course explores tourism not only as a major human industry, but also as a way of achieving a better understanding of the complex relationship between globalisation and culture.

Food & Beverage Cost Control

This course provides Hospitality managers and Hospitality students with information they need to know to manage the primary costs of food and beverage. The student will learn various techniques, procedures, and calculations used in the food service industry to evaluate, monitor and maintain appropriate control procedures in food purchasing, receiving, storing, issuing, production and portioning.

Conferences & Event Management

An introduction to special event planning processes and techniques. Emphasis is on the various types of events based on size, theme etc. Also, emphasis will be given on creating; organizing, identifying sponsors, marketing and implementing large scale community events.

Facility Management

This course provides Hospitality managers and Hospitality students with information they need to know to manage the physical part of the hotel or restaurant and work effectively with the engineering and maintenance departments.

Final Project

The final project helps students apply their learning experience in business and related disciplines (Business, Hospitality or Travel and Tourism) towards the generation of a practical entrepreneurial business plan.

Introduction to Nutrition and Diet

An introduction to basics of nutrition and diet for hospitality and culinary 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 on various diets.

Wines and Spirits

This course reviews in depth a wide range of alcoholic drink products served in restaurants, bars and other outlets. The module seeks to provide students with vocational training in product knowledge of wines, spirits and other alcoholic beverages. Types of drinks and the sociology and culture of drinks are covered and explained.

E-Commerce

This is an advanced course which looks at the new electronic “marketplace in space”. The course examines the foundation, operation and implications of the Internet economy.

Entrepreneurship

The course explores entrepreneurship as a multidimensional phenomenon at individual and corporate levels. Students are given hands-on experience in business venture development through a close interrelation between class theory and practice.

Rural Tourism

The course provides an introduction to rural tourism and surveys various issues that determine successful rural tourism development and management of sites in environmentally and culturally sensitive areas.

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.