Διοίκηση Επιχειρήσεων Φιλοξενίας

Profile of the Programme

The degree programme sets out to provide the student with the necessary tools and competencies to add value to any hospitality organisation. The variety and scope of the courses offered provide a sound grounding for supervisory/managerial personnel reflecting the skills, knowledge and competencies hospitality managers need to possess in order to overcome a very challenging, diverse and highly demanding working environment.

Career Prospects

The spectrum of the program is quite wide, which allows graduates to choose from a wide range of careers in different areas.

• Hotel Manager
• Front Office Manager
• Food and Beverage Manager
• Hotel Operations
• Events Manager
• Bar or Club Manager
• Casino Hospitality
• Resort Manager
• Hotel HR officer
• Purchase officer
• Hotel Accountant

Access to Further Studies

Graduates of the programme can be accepted into Second Cycle degrees (Master’s Degree)

Admission

The general admission requirements for entry to an undergraduate program of study is a High School Leaving Certificate or equivalent qualification with minimum grade 75/100.

In addition to a strong academic record, we take into account the student’s involvement in extracurricular activities e.g. working experience in the hospitality industry, leadership skills, and other relevant background information that will enhance the application of the candidate.

Upon successful completion of this program, the students should be able to:

1. Discuss, integrate and apply the models and theories of different business functions to hospitality organizations.
2. Analyse, interpret and make decisions based on relevant information.
3. Contribute and informed judgements as a leader and member in a team setting and communicate effectively.
4. Analyse and evaluate the current business developments in the hospitality industry and that of an organisation.
5. Apply relevant theories, practices and techniques of practical hospitality management situations that are likely to be encountered by a manager in the hospitality industry.
6. Critically evaluate the ethical dimensions of issues and situations that a manager may face and apply concepts and theories to manage such issues and situations in an ethical and responsible manner.

The student must complete 240 ECTS and all programme requirements.

A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.

Semester 1

• Hospitality Industry Management 10 ECTS Credits
• Accounting I 10 ECTS Credits
• Marketing Management 10 ECTS Credits

Semester 2

• Food and Beverage Management 10 ECTS Credits
• Accounting II 10 ECTS Credits
• Microeconomics 10 ECTS Credits

Semester 3

• Front Office Management 10 ECTS Credits
• Macroeconomics 10 ECTS Credits
• Management 10 ECTS Credits

Semester 4

• Hospitality IT with Digital Marketing 10 ECTS Credits
• Housekeeping Management 10 ECTS Credits
• Statistics 10 ECTS Credits

Semester 5

• HR and Supervision Management 10 ECTS Credits
• Hospitality Facilities Management and Design 10 ECTS Credits
• Business Ethics, Environment and CSR 10 ECTS Credits

Semester 6

• Hospitality Practicum 10 ECTS Credits
• Research Methods 10 ECTS Credits
• Financial Management 10 ECTS Credits

Semester 7

• Security and Crisis Management 10 ECTS Credits
• Strategic Management 10 ECTS Credits
• Business Law 10 ECTS Credits

Semester 8

• Senior Year Projects 10 ECTS Credits
• Yield Management 10 ECTS Credits
• International Hospitality Developments 10 ECTS Credits