Professional English II (HTEN_121)
This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. This course intends to further extend the basic language skills focusing on communication in the hospitality and tourism industry. By the end of the semester, students are expected to have gone halfway through the B1 Level.
Επαγγελματικά Γερμανικά Ι (HTGR_121 / CAGR_121.1 / CAGR_121.2)
Destination Cyprus (HTCM_131)
The module 'Destination Cyprus', aims at preparing students for acquiring a background on the Tourist Product of Cyprus. Its content focuses on Cyprus’s history, culture and traditions, nature and environment, monuments and places of interest, Special Interest Tourism etc.
Students of the Program will pursue a career in the Tourism Industry e.g. accommodation and catering establishments, cruise ships, airlines, travel and tourism organizations, the front office sector where they will be in contact with clients and foreign visitors on a daily basis. The course intends to formulate a good foundation of basic knowledge on Cyprus as a tourist destination, for people working in the hospitality and tourism industry so that they can cope with everyday contact with customers/clients and fulfill their expectations.
It will also expand their horizons and give them the motivation to enrich their knowledge and create self consciousness.
Front Office Operations (HTPM_121)
This module is designed to introduce the
students to the operation of the front office department, and provide a basic
understanding of the relevant components surrounding it. It familiarises
students with the systems, procedures and equipment involved in reservation,
registration, posting to and settlement of accounts and facilitates the choice
of specialisation areas in the second year of studies.
Wines and Spirits (HTPM_115)
The module provides students with basic knowledge concerning the production of wines and spirits, both Cypriot and foreign. Competencies will be developed in the student so that they will be able to take orders and serve wines and spirits correctly and harmonically.
Housekeeping Operations (HTPM_122)
This module is designed
to introduce students to the operation of the housekeeping department and
provide a basic understanding of operational tasks, procedures, systems and the
department’s integration in overall hotel operation. It will also enable the
choice of specialisation area in the second year of studies.
Professional Russian I (HTRU_121)
At this level, students will acquire basic language
skills of listening, speaking, reading and writing and basic grammatical
structure of the Russian language in order to communicate in their professional
environment while providing quality services. They will understand and use
familiar everyday expressions and very basic phrases aimed at the satisfaction
of needs in their professional field. They will be able to interact in a simple
way provided the other person communicates slowly and clearly and is prepared
to help. Students are expected
to be close to the A1.1 level of the Common European Framework of References for
Languages (CEFR).
Hospitality and Tourism Marketing (HTPM_141)
This module aims to provide students with an understanding of the principles of Marketing. There will be a focus on the management of the marketing activities and how marketing relates to overall organisational functioning, including the management of exchange processes between business units and consumers and between firms. It will include topics such as environmental analysis, industry and competitor analysis, objective setting, marketing strategies, market mix components, and finally implementation and control mechanisms. Additionally, the course will provide opportunities for the practical implementation of the concepts covered and the development of problem solving skills.
Professional German I (ΗΤFR_121)
This is the first level in a sequential series of French Language courses for professional purposes, open to both beginners and false beginners. The module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and intends to introduce students to the world of hospitality and tourism industry while developing basic language, communication and professional skills in the French language. The course includes topics mainly related to personal information and registration forms, the main characteristics of a hotel (type/category, location, hotel equipment, rooms, restaurants, etc.), the organization chart of a hotel/restaurant and the staff tasks, the procedures followed for having a professional telephone conversation, making a reservation at a hotel by telephone or email, as well as vocabulary and expressions related to professional correspondence and expressions of politeness. At this level, students will acquire basic language skills of listening, speaking, reading and writing and basic grammatical structure of the French language in order to communicate in their professional environment while providing quality services. They will understand and use familiar everyday expressions and very basic phrases aimed at the satisfaction of needs in their professional field. They will be able to interact in a simple way provided the other person communicates slowly and clearly and is prepared to help. Students are expected to be close to the A1.1 level of the CEFR.
Accounting Fundamentals (HTCM_171)
This module introduces the fundamentals of
accounting through examples from hotels, restaurants, and clubs. The students
will easily understand the accounting process and its function in hospitality
operations. It also summarizes the steps in the accounting cycle, from posting
to subsidiary books, to recording transactions in the ledger, extracting a
trial balance and preparing final accounts.