Semester 2

To provide students with a general understanding of the money side of business. Students will learn the preparation of Financial Statements from the Trial Balance.  They will complete their knowledge of the Accounting Cycle. Also it will enable students to appreciate the importance of budgeting as a management tool and learn how to prepare budgeted cash-flow statements, budgeted P& L statements, understand their differences and their usefulness.

This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. The 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 covered the B1 + Level.

The practice of human relations has never had more dignity than it possesses today. This module is designed to teach students the human relation skills they need to become successful managers in today’s workplace. It helps the students to strengthen interpersonal relationships, to handle fast-changing workplace conditions and to perform as a persuasive communicator. 

Aims

This course aims to motivate students to critical thinking about their own relational communication and those of others. It focuses on communication’s role in the growth relationships with others. It also employs communication concepts and principles to study human relations by developing students’ ability to understand, evaluate and attempt to improve their interpersonal communication.

This module introduces students to the importance of effective food and beverage control procedures and systems in a successful operation of a food and beverage outlet. The students will acquire software computer skills and knowledge in the procedures of purchasing, receiving, storing, issuing and production methods used in food and beverage outlets. Furthermore, students will learn how to calculate food and beverage costs & cost percentages and how to apply effective methods to control these costs.

This module is designed to provide students with basic knowledge regarding the basic principles and procedures involved in an effective food and beverage operation, including all the stages of purchasing, receiving, storing, issuing and producing of menu items in the food and beverage operation. It also aims to acquiring skills and knowledge to software application systems and introduce students to modern methods used to calculate food and beverage costs and cost percentages and to the methods that can be used to control these costs.

The module provides students with advanced knowledge of the different stages in the production of wines and spirits, their characteristics and classification, storage, handling and service. Students will further their knowledge of local wineries and their products as well as of other wine producing countries. They will advance their knowledge, skills and competencies concerning the preparation and service of cocktails and long drinks, food matching and service of wines, bar and cellar management and sales promotion.

This is the third level in a sequential series of Russian Language courses for professional purposes. The course intends to enable students to strengthen and enrich their knowledge relating to the world of hospitality and tourism industry, while developing communication and professional skills in the aforementioned languages.

A company interacts with a variety of people; these can be customers, municipal authorities, other organizations, the government, media, suppliers etc. The first part of the module examines the process of public relations and the principles for managing these relationships, while the second one provides an understanding and knowledge to future managers of how to practice customer account management through relationship marketing in order to build loyalty and repeat business. 

Aims

Students are provided with basic knowledge of public relations models and how to put them in practice. They are also introduced to various public relations techniques and activities. Relationship marketing will help participants identify potential customers who are likely to become loyal, in an effort to create and keep a long-lasting business relationship.

As hotel guests are becoming increasingly knowledgeable and demanding, Guest behaviour is shifting; Hospitality and Tourism guests are much more inclined to spend money on an experience rather than a product. Hospitality and Tourism managers need to react and create experiential strategies to deliver fun, and unique experiences, whilst still driving guests to make a purchase. Creating an experience builds emotional attachments with a brand which is invaluable in this competitive market!