Hospitality and Tourism Management

1. Program’s purpose and objectives:

This program has been designed in order to provide high quality education by exposing students to various aspects of the hospitality and tourism businesses. The program will assist students to gain the needed education, skills and expertise as tomorrow hospitality business managers. The curriculum has been developed so that students will be able to acquire the specialized knowledge needed for their hospitality and tourism business careers, as well as to understand the basic functions, objectives and tools of management that are common to managerial roles. Industry trends and the changing market needs of the global business environment were considered as well. Required and elective courses have been developed as to give students a strong sense of managerial responsibilities needed in hospitality and tourism businesses. It is expected that graduates upon successful graduation will be hired in supervisory or trainee management positions in various hospitality and tourism businesses.

2. Intended learning outcomes:

Upon successful completion of the program, students are expected to:

  • Become familiar with hospitality and tourism businesses
  • Develop knowledge and skills in both theory and management practice in the areas of hospitality and tourism environment
  • Understand and address socioeconomic, cultural and environmental issues relevant with managing hospitality and tourism operations
  • Understand social trends in the hospitality and tourism management
  • Obtain an understanding of the management of personnel and resources in a socio-economic setting with emphasis on the human behavior.
  • Acquire the attributes of a supervisory-level employee, including professional skills, and organizational abilities.
  • Gain real-world experience through summers practicum at local hospitality and tourism businesses.
  • Be developed academically through general, computer, English and foreign language courses.
  • Develop analytical and decision-making skills through mathematics and statistics courses.
  • Harness hospitality to business opportunity and support processes with the appropriate technology through the business and management information systems courses.
  • Analyze business problems and to propose innovative solutions.
  • Develop their problem-solving and communication skills.
  • Demonstrate various management competencies.
  • Act responsibly as ethical and independent managers.
  • Develop a supportive organizational environment that fosters teamwork, loyalty, creativity and mutual understanding.
  • Develop strategic and operational plans, and to organize and control organizational resources in order to optimize customer expectations in the hospitality and tourism environment.

3. Course Distribution Per Semester

COURSE CODE COURSE TITLE  
MAJOR REQUIREMENT  
HOSP-100 INTRODUCTION TO THE HOSPITALITY INDUSTRY R
TOU-100 INTRODUCTION TO TRAVEL AND TOURISM R
GER-100 GERMAN LANGUAGE I                                                    R
ENG-200 ENGLISH WRITING                                                           R
CSC-105 COMPUTER APPLICATION R
HOSP-102 INTRODUCTION TO HOTEL AND CATERING MANAGEMENT R
TOU-200 AIRLINE AND TRAVEL OPERATIONS R
ENG-210 ADVANCE ENGLISH R
GER-102 GERMAN LANGUAGE II R
ACC-103 ACCOUNTING I R
HOSP-200 FRONT OFFICE OPERATIONS R
HOSP-202 HOUSEKEEPING AND MAINTENANCE MANAGEMENT R
GRE-100 GREEK LANGUAGE I R
TMGT-101 INTRODUCTION TO MANAGEMENT R
ACC-203 ACCOUNTING II R
HOSP-206 ONTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT R
HOSP-208 FOOD AND BEVERAGE COST CONTROL R
GRE-102 GREEK LANGUAGE II R
BUS-201 BUSINESS ENVIRONMENT R
MGT-202 ORGANIZATIONAL BEHAVIOR R
HOSP-300 RESTAURANT OPERATIONS MANAGEMENT R
ENG-300 BUSINESS COMMUNICATION R
MTH-102 MATHS R
ECO-104 MICROECONOMICS R
HOSP-302 FACILITIES LAYOUT AND DESIGN R
MTH-204 STATISTICS R
HRM-305 HUMAN RESOURCE MANAGEMENT R
MKT-303 MARKETING R
TOU-306 INTERNATIONAL HOSPITALITY AND TOURISM INDUSTRY R
TOU-308 SUSTAINABLE TOURISM R
ECO-205 MACROECONOMICS R
MIS-214 MANAGEMENT INFORMATION SYSTEM R
MGT-301 OPERATIONS MANAGEMENT R
HOSP-400 MANAGING QUALITY SERVICES IN THE HOSPITALITY INDUSTRY R
HOSP-402 HOSPITALITY AND TOURISM LAW R
BUS-212 ENTERPRENEURSHIP: NEW VENTURE DEVELOPMENT R
HRM-402 EMPLOYEE RELATION R
 
BUSINESS ELECTIVES  
CSC-302  INTRODUCTION TO E-BUSINESS E
FIN-304  FINANCIAL REPORTING E
FIN-403  FINANCIAL SYSTEMS AND AUDITING E
BUS-404  BUSINESS STRATEGY E
MKT-405 ADVERTISING AND PROMOTION E
MKT-401  MARKETING INTELLIGENCE E
BUS-224  BUSINESS AND SOCIETY E
SOC-205  UNDERSTANDING SOCIAL CHANGE E
MKT-321  SOCIAL MARKETING E
BUS-342  INTERNATIONAL BUSINESS E
ECO-323 MONEY AND BANKING E
ECO-325  DEVELOPMENT ECONOMICS AND POLICY E
MKT-412  INTERNATIONAL MARKETING STRATEGY E
MKT-414  CONSUMER BEHAVIOUR E
BUS-424  BUSINESS POLICY AND CORPORATE STRATEGY E
 
GENERAL EDUCATION  
BUS-324  CHANGE AND CREATIVITY IN ORGANISATIONS E
HST-105  EUROPEAN HISTORY E
HST-100 CYPRUS HISTORY E
LAW-423  INTERNATIONAL LAW IN CONTEMPORARY SOCIETY E
LAW-424  HUMAN RIGHTS AND THE INTERNATIONAL ORDER E
BUS-326  EUROPEAN INTEGRATION E
FRE-100  FRENCH LANGUAGE I E
FRE-102  FRENCH LANGUAGE II E
SCO-100  INTRODUCTION TO SOCIOLOGY E
PSY-100  INTRODUCTION TO PSYCHOLOGY E
 
HOSPITALITY AND TOURISM ELECTIVES  
HOSP-304 MEETINGS, EVENTS AND CONFERENCE MANAGEMENT E
TOU-300 SPECIAL INTEREST TOURISM E
HOSP-316 INNOVATION IN TOURISM AND HOSPITALITY INDUSTRY E
HOSP-318 CONTEMPORARY ISSUES IN HOSPITALITY E
TOU-322 RURAL TOURISM E
TOU-324 TOURISM, HERITAGE AND SOCIETY E
HOSP-114 SUMMER PRACTICUM I Ε
HOSP-214 SUMMER PRACTICUM II Ε
HOSP-314 SUMMER PRACTICUM III Ε