Contemporary Issues in Hospitality and Tourism Management (HTMM_362)
This module is designed to provide students the knowledge of contemporary issues affecting the hospitality and tourism industry. This course will be used for a better understanding of a selection of hospitality and tourism scenarios, characterized by issues such as special interest, activity based, impacts, planning, marketing, fragile destinations, ethics and sustainability.
This course aims to introduce students to the
existence of great interest in defining niche tourism based on contemporary
issues and cases written by specialists with an emphasis on linking niche
tourism theory to practice. Another aim of it is to enable students, as future
managers, to recognize the most significant contemporary issues in hospitality
and tourism management and equip them with tools to effectively respond to
these drivers of change.
Crisis Managment (HTMM_373)
Crises are everyday occurrences in organizations that may result in devastating consequences. This course intends to give students the fundamentals of crisis management. It's an opportunity to explore and make them aware of to understand what Crisis means, how it can be prevented and coped. Further, to teach them a wide range of strategic tactical possibilities and instruments of how to handle a crisis situation in their working environment.
Entrepreneurship and Financial Management (HTMM_372)
The module introduce students to the concept of entrepreneurship, and analyses the essential attributes of a successful entrepreneur in the context of the hospitality and tourism industry.
Students will learn the process of how to create a new venture.
As a framework for this, the business planning process is used and students develop the essential parts of a business plan as a useful vehicle to achieve this goal. Students will work in teams to launch companies, working through issues of market analysis, competitive positioning, team building, product life-cycle planning, marketing strategy, sales channel analysis, financial planning / control, and funding considerations.Human Resource Management (HTMM_351)
A successful hospitality organisation depends on a
successful human resource department. Human Resource management is a
strategic tool in managing every service - oriented organisation, and it is of
outmost importance for every hospitality manager, who must tie together and
line up human capital and organisational goals.
Food and Beverage Service Trends and Challenges (HTPM_313)
This module exposes students to food and beverage
service trends and challenges, enabling them to keep pace and confront these
issues effectively as future managers of food and beverage operations in hotels
and other contexts. Students have the
opportunity to elaborate on the various trends and challenges through research,
thus gaining an in-depth understanding of their impacts on the overall
operation of a foodservice establishment and acknowledging their role as future
managers.
The
aim of this module is to provide students with knowledge and understanding of the
current trends and challenges that the Food & Beverage service sector is
facing today. Emphasis will be given on customer service and cover issues that
are relevant to current trends and challenges a foodservice establishment is
facing today such as guest relations, healthy eating habits, challenges of
restaurant operations, food safety and sanitation, professional communications,
coffee chains expansion, restaurant grading systems, technology’s role, the
increasing infusion of entertainment and other issues.
Professional Russian V (HTRU_321)
At this level, students will acquire enhanced language skills and grammatical structure of the French/Russian/German language in order to communicate in their professional environment while providing high quality services. Students will be able to understand the main points of written or oral documents dealing with familiar professional tasks and will interact in most situations of their professional field. Students are expected to function close to the A2+/B1 level of the Common European Framework of References for Languages (CEFR).
Events Management (HTPM_361)
This module is designed for students to highlight and understand the management of events and provide guidance for those entering this sector. The events industry is rapidly developing and makes a significant contribution to business and hospitality and tourism industry. It will allow students to understand how events are developed and to explore provisions to meet the needs of events.