Bachelor of Science in Hotel and Tourism Management
(Program entirely in English)

1^st year of Bachelor

The 1^st year subject options and course structure facilitate the development of an ability to analyze and summarize, key attributes when learning how to make decisions in an ever-changing and complex environment.

 Areas of expertise
with professional certifications

•  Managing Bar & Beverage Operations

  

  This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions. 

  Specializations

  
   

  • The Basics of Beverage Service
  • Beverage Service Responsibilities
  • Serving Alcohol With Care
  • Leadership and Supervision
  • Bar Operations
  • Bar Marketing and Sales
  • Wine Fundamentals

•  Financial Accounting I

  Training in the main financial accounting methods used in the hospitality industry.

  Specialization

  • Accounting for Business Transactions

•  Hospitality Industry Essentials

  Complete overview of the hospitality industry

  Participants undertake a detailed study of each angle of the industry, in particular from a management perspective
  and analyze the problems faced on a daily basis.

  Specializations

  • Travel and Tourism Industry
  • Hotel Organization and Management
  • Restaurant Organization and Management
  • Club Management
  • The Cruise Line Business
  • Gaming and Casino Hotels
  • Managing Human Resources

•  Housekeeping Management

  Optimization tools for day-to-day “Housekeeping Management”
  with a broad overview of general problems and technical solutions.

  Specializations

  • Planning and Organizing the Housekeeping Department
  • Managing Inventories
  • Controlling Expenses
  • Safety and Security
  • Managing an On-Premises Laundry

•  Managing Beverage Operations

  Detailed procedures to be implemented in ensuring the smooth running of a bar.

  Specializations

  • The Basics of Beverage Service
  • Beverage Service Responsibilities
  • Serving Alcohol With Care
  • Leadership and Supervision
  • Bar Operations
  • Bar Marketing and Sales
  • Wine Fundamentals

•  Rooms Department / Front Office Management

  In-depth analysis of how the reception service operates and its relationship
  with the hotel’s management and other departments.

  Specializations

  • Reservations
  • Registration
  • Front Office Responsibilities
  • Front Office Accounting
  • Check-Out and Account Settlement
  • The Front Office Audit

•  SPA Management

  Training for a career in the wellness sector, including historic and cultural studies into how spas evolved as well as industry terminology
  and essential principles for implementing a high-quality service in this area.

  Specializations

  • Philosophy of Spa
  • History of Spa and Spa Cultures
  • Contemporary Spa
  • Trend Analysis: Predictions and Possibilities
  • The Spa Service Experience
  • Traditions, Treatments, and Terms
  • Financial Organization of Spas
  • Spa Careers, Vocations, and Professions
  • Leadership and Ethics

2^nd year of Bachelor

 Areas of expertise
with professional certifications

•  Convention Management

  Full training in conference and events management including the use of information technology and promotional materials
  to ensure effective communication during meetings.

  Specializations

  • Developing Marketing Plan
  • Organizing for Convention Sales
  • Selling the Corporate Meetings Market
  • Selling to the Meetings Market
  • Advertising to the Meeting Planner
  • Negotiations and Contracts
  • Preparing for the Event

•  Financial Accounting II

  Application of principal financial accounting methods in the hospitality industry.

  Specialization

  • Financial Statements

•  Human Resources Management

  Professional training for candidates seeking to work
  in the Human Resources departments of major hotels.

  Specializations

  • Employment Laws and Applications
  • Job Analysis and Job Design
  • Planning and Recruiting
  • Selection
  • Training and Development
  • Evaluating Employee Performance
  • Negotiation and Collective Bargaining
  • Turnover, Discipline, and Exits

•  Managing Service in Food & Beverage Operations

  How to provide a high-qualityrestaurant service, create added value, ensure customer loyalty
  and maintain excellent standards.

  Specializations

  • Food and Beverage Operations
  • Select Food and Beverage Staff
  • Select Hotel Food Service Staff
  • Select Beverage Service Staff
  • Menu Development
  • Food Service Supplies and Equipment
  • Facility Design, Deco
  • Sanitation, Safety, Security, Health, and Legal Issues
  • Labor and Revenue Control
  • Banquets and Catered Events
  • In-Room Dining
  • On-Site Food and Beverage Operations

•  Strategic Sales & Marketing

  Study of the various “types” of customer; the starting point of this training.
  Analysis of the particularities of the “4Ps” (product, price, promotion, publicity) in relation to the hospitality industry.

  Specializations

  • Market Segmentation
  • Positioning in Line with Consumer Preferences
  • The Channels of Distribution
  • Technology and Marketing
  • Pricing Strategies
  • The Hotel/Unit Marketing Plan
  • The Corporate/Multi-Unit Marketing Plan

•  Supervision

  Development of specific skills allowing future hospitality managers
  to step into a professional role immediately.

  Specializations

  • Effective communication
  • Recruitment & Selection Procedures
  • Training
  • Managing productivity & controlling labor costs
  • Performance appraisal
  • Curriculum
  • Managing conflict
  • Time management

3^rd year of Bachelor

 Areas of expertise
with professional certifications

•  Cost Control in Food & Beverage Operations

  Study and analysis of all of the latest control procedures used by international catering companies
  in particular with regard to monitoring costs.

  Specializations

  • Menu Engineering
  • Operations Budgeting and Cost-Volume-Profit Analysis
  • Determining Food and Beverage Standards
  • Purchasing and Receiving Controls
  • Storing and Issuing Controls
  • Production and Serving Controls
  • Calculating Actual Food and Beverage Costs
  • 10 Control Analysis, Corrective Actions and Evaluation
  • Revenue Control
  • Preventing Theft of Revenue
  • Labor Cost Control

•  Financial Accounting III

  Continuation and final part of the hospitality accounting course.
  Full training in the latest formats as published by the
  Uniform System of Accounts for the Lodging Industry.

  Specialization

  • Corporate Accounting

•  Hospitality Law

  In-depth study of the rights of hoteliers, the responsibilities enforced on them by law
  as well as the consequences of failure to fulfill legal obligations.

  Specializations

  • The Hotel keeper and the Law of Contracts
  • The Hotel’s Liability for Loss of Property of Persons
  • Fraud Committed Against Hotels and Crimes of Trespass
  • General Laws Regarding Food
  • Laws Relating to Alcoholic Beverage
  • Wage and Hours Laws Applicable to Hotel Employees
  • Laws Against Discrimination in Employment
  • Consumer Protection Laws Affecting Hotels
  • Public Health and Safety Requirements
  • Fire Safety Laws
  • Legal Issues Involving the Internet
  • The Impact of Terrorism on Laws Governing Hotels

•  MARKETING AND SALES CASE STUDIES

  Course Description:

  

  Widely accepted in all leading business schools as the ultimate experience-building methodology, case studies constitute the core of the Marketing and Sales course for Master of Science and BS 3rd year students.

  Students are expected to have previously become familiar with the key foundations of strategic and operational marketing plans. Contrary to a lecture-based approach, the whole program will be dedicated discussing many real-life situations in the hospitality industry. Students have a unique chance of sitting “in the driver’s seat” to identify, analyze and recommend solutions amongst a large variety of challenging situations in hotel management, restaurants and the tourism industry at large.

  Objectives:

  The key benefits to the students will be:

  1. Acute development of analytical skills. In real life, when it comes to making an important decision, we often find that we do not have enough information, or too much, or not enough time. Case studies teach how to rapidly identify the key stakes in any given situation and focus on bringing effective creative solutions.
  2. Development of an effective working process methodology. Students have to analyze the situations, the alternatives and their recommendations by themselves, first. Then, they share points of views with their respective learning team and eventually expose their views to the whole class, following a suggested, logical, 6 steps process. This methodology has proved immensely beneficial in terms of giving students a framework they can easily replicate in their future professional life, when they will integrate larger working groups or will have to manage them.
  3. Significant improvement of communication skills. Of course, being able to analyze and recommend on a given situation is great. But convincing others that what we suggest is what should be implemented is a whole new game. Like in “real-life”, the discussion in class is a democratic process where no one can be totally certain to possess the truth, but nevertheless has to fight to try and impose his/her point-of-view. And many people fail by lack of proper mental structure or self-assurance. The case discussions will make students aware of eventual shortfalls in those areas and allow them to significantly improve their level of confidence and communication skills.
  4. A comprehensive survey of the industry. The case studies chosen explore many facets of the hospitality industry, reviewing actual situations that occurred across the world, amongst individual hotels, groups, restaurants, or the travel industry. These examples constitute a unique chance to be exposed, reflect upon and recommend on such a large sample of diversified experiences and provide a valuable accelerated learning process.

N.B. : The organization of certain management courses may be modified depending on the schedule of certain visiting professors.

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