Tourism Management

The main focus of this course is the accounting cycle which begins with the initial recording of business transactions in accounting books and concludes with the presentation of basic financial statements, i.e. balance sheets as well as capital and income statements. Other subjects discussed in this course include the notion of assets, liabilities, owners’ equity, classification of balance sheet items and the basic forms of business organization

The course focuses on the use and analysis of financial data for strategic decision-making in business. It develops and applies the sophisticated and advanced techniques for ratio and profitability analysis, for cost control and assessment as well as for short, long-term and seasonal forecasting. Due to the progress made in business in the area of control techniques in recent years – especially in revenue control - the course places special emphasis on this aspect of managerial responsibility.

The course introduces those concepts and techniques of applied business research that attempt to identify major opportunities, determine levels of customer satisfaction, monitor quality service and improve employee relations and performance. Spreadsheets, database development and analysis and other computer applications are introduced and evaluated as tools of research. Students will be involved in group projects that research specific areas of business.

The course presents a comprehensive exploration of the principles that apply to the rapidly expanding field of Convention, Event and Exhibition Management. It familiarizes students with the main actors on both the demand and supply side of this exciting field of the hospitality industry and discusses the role of PCO’s (Professional Congress Organizers) in bringing the two sides of the market together and in supporting their activities. It utilizes the expertise and knowledge of many active industry experts and covers topics ranging from the planning, organizing, directing and controlling of CEEs to CEE venues, International Associations and their role, Convention and Visitors’ Bureaus, and current international issues in Convention, Event and Exhibition Management

The course is designed for those hospitality management students interested in assuming conference venue management responsibilities. It involves an in-depth analysis of the conference industry and of conference venue management and operations. Topics discussed include the planning and services of conference centres, hotel conference facilities, exhibition halls and sport venues. The public relations, marketing and sales activities associated with the management of these venues are discussed. The course also deals with accounting and finance; food and beverage management and the technical services associated with conference venues.

This course is designed to equip students with an understanding of the marketing and sales management techniques and processes used by managers in both the promotion and selling of convention, event and exhibition activities. It analyses organizational processes for planning, implementing and controlling activities that result in beneficial exchanges with target buyers and the effective sales force strategies required given the restraints of sales forecasting information, quotas and budgets. Topics discussed in the the course include: the evaluation of the market environment; the identification and analysis of market opportunities; the selection of target customers; the activation and implementations of marketing plans; the organization of selling strategies and activities; and the evaluation of sales performance and organizational effectiveness.

The course is designed for students majoring in Convention, Event and Exhibition Management. It offers an in-depth study of generally accepted principles and practices in this segment of the hospitality industry. Corporate meeting planning, catering organization and administration and the various types of meetings and events are examined and discussed from a managerial perspective. Elements of negotiating event and convention activities as well as customer service and convention servicing are also discussed.

The course deals with catering and special event functions that are among the fastest growing segments of the hospitality industry. It concentrates on the areas of off-premise and on-premise catering associated with social, corporate and professional meetings, conventions and special events. It covers all aspects of planning, design and execution as well as the organizational structure and legal aspects of catering and special events management. Topics discussed also include product and service development, marketing and sales, staff development, post-event quality and financial analysis and assessment of the overall performance of the function.

The course deals with the process, structure, rules of order, functions and types of interpersonal and intrapersonal communication. It constitutes an introduction to the basic elements, character and vital role of the communication process and to the evolution of communication. Analysis of communication processes and a description of the various forms of applied communication are fundamental elements of the course

This course is designed for students without any substantial background in computers and management information systems. It is an introduction to computers and information systems and familiarizes students with the world of computer science. Topics covered include different operating systems: the Windows environment, Microsoft Office tools such as Word, Excel and Power Point with special emphasis on hospitality management applications. Effective use of the Internet is also a component of the course.

The course consists of a thorough discussion of the elementary concepts of economics and provides a set of microeconomic tools for critical and rational applications to managerial business decisions. Topics in this area include the basic concepts of microeconomic theory and fundamentals such as demand and supply, consumer behavior, the production process and short-run costs. The role of households and firms in price determination is discussed and different market models are thoroughly analyzed. Finally, basic principles of public finances, international and growth economics are discussed.

The course consists of a thorough discussion of the fundamental concepts of macroeconomics and provides a set of tools for critical and rational thinking about important issues in the aggregate economy. Basic topics in this area include the determination of national income, unemployment, interest rates, inflation and the general price level. The roles of government in policymaking are thoroughly analyzed and the effectiveness of monetary and fiscal policies is discussed. Finally, basic principles of international economics and economic growth are prudently discussed.

The focus of this course is paragraph, summary and report writing. Students are required to produce cohesive and coherent written materials in all these forms of writing.

This course aims to introduce students to the customs of academic writing for research purposes, and to comprehensively practice these customs through the analysis and writing of essays and research papers, as well as through compiling notes on the various elements of research writing for future reference. In conjunction with this, an intensive vocabulary course focusing on mastering the Academic Word List will be administered.

The course is an in-depth introduction to food and beverage management. It offers a comprehensive study of the principles of food and beverage management with special emphasis on issues relating to alcoholic beverages. The production, distribution, control, procurement and integrity of food and beverages are among the many subjects covered in the course along with aspects of menu planning, beverage provision and food service and delivery.

The course is designed for hospitality students who are interested in food, beverage and culinary management. In order to be effective managers, students have to be “in the game” – equipped with considerable knowledge of the methods, processes and challenges of the food production chain. The course introduces students to basic cooking methods and different flavor profiles. After examining “back-to-basics” cooking techniques, the course will deal with some of the more sophisticated cuisines that characterize the better menus of tourist hotels and restaurants. Local cuisine and the preparation of traditional dishes is also basic elements of the course. Visits to the countryside and the sampling of dishes prepared there will be organized. The course is partially offered in a workshop format.

The course deals with the management of volume food production for front-of-the-house, catering, commercial, institutional and health care establishments. It provides the knowledge necessary for professional culinary preparation of both hot and cold food (garde manger) and baking. Menu and production planning, creative presentation and handling of food, menu organization, and control and performance evaluation and analysis are topics that receive special emphasis in the course. The design and organization of storage, specific work systems with emphasis on equipment specification, planning for efficiency and effectiveness, organization of personnel and managerial requirements are also considered.

The course is designed for students majoring in food, beverage and culinary management but it is also open to students of other majors. It consists of an in-depth discussion of the most important aspects of restaurant service. Students will acquire valuable knowledge of the techniques and procedures that apply to Dining Room Service Management. Table side preparation for the serving of different kinds of foods and beverages is one of the topics covered in the course. Proper dining room procedures and production methods, along with the proper techniques and methods for opening and serving wines and beverages are also discussed. As well, customer satisfaction criteria, quality assurance and continuity, and performance evaluation criteria are considered. The course utilizes a workshop format.

The course is a practical and in-depth study of developing, cultivating and marketing a dynamic beverage program. It covers the origins, production, classifications and characteristics of all types of beverages and focuses on their historical, social, economic, and political aspects. Trade servers and owner liability, regulatory issues and ethical considerations are also covered in the course. Fundamental aspects of bar management, including marketing, advertising and hiring, as well as the complementary relationship between food and drink are also covered. Wine list development and wine appreciation, special beverage requirements for events and conventions, cost-control procedures and innovative selling techniques are also considered.

Students will be given a choice of an Arts or Humanities course.

Students will be given a choice of an Arts or Humanities course.

The course is designed for students who aspire to work in the hospitality industry and who therefore need to acquire basic knowledge of the relevant information technology as end-users, user-managers, leaders and information system professionals. The course takes a purely managerial approach and focuses on those concepts and terminology that all functional and general managers must command in order to be effective and competent users of information systems resources. Major hospitality-specific information systems, as well as their appropriate design, deployment and management are the main focus of the course.

The course involves a consideration of the operational and strategic issues that apply to the management of human resources in business. Traditional, current and emerging human resource management practices are discussed, evaluated and compared. Practical and realistic approaches to human resource management with special emphasis on selection, placement, training, motivation policies and the well-being and working conditions of employees are among the topics covered extensively in the course. The relationship between organizational structure and employee behavior is employed as the basic framework of analysis in this course.

This course provides a comprehensive overview of the many fields which make up the Hospitality Industry. It is designed to familiarize students with the many facets of the industry before they choose their major. Through case studies and personal profiles of many of the industry’s giants, this lively course will whet the appetite to learn more. Topics covered include: an introduction to hotels and their departments, tourism and travel promoters, restaurants, bars, managed services, food and beverage, conventions and meetings, cruises, the gaming industry, etc. Hospitality marketing and human resource management are also introduced in this course. This course is a stepping stone for all the specialization courses to come and is a required subject for all students. “Introduction to the Hospitality Industry” provides an exciting introduction to an exciting industry.

The Rooms Division Department consists of several sub-departments each with separate functions yet interdependent. This course offers an overview of each of these departments and of their contribution to the smooth running of hotel operations. The departments covered are Front Office, Reservations, Housekeeping, Telephone Center and Uniformed Services. The specific functions and responsibilities of each department will be presented. The importance of good communication and cooperation between the departments is stressed along with suggested management techniques for insuring the smooth coordination of inter-department activities. Special topics such as employee motivation and safety will also be addressed.

The course will examine tourism in relation to environmental questions including the positive and negative impacts it may have on natural and cultural environments. The course also examines the influence of specific environmental degradations on human beings and on the earth’s ecology.

This course introduces students to, and discusses the guidelines of the World Tourist Organization (UNWTO) for Sustainable Tourism Developoment. Against this background, students will consider the tourism industry's need to make optimal use of environmental resources, to respect the socio-cultural authenticity of the destination and to provide socio-economic benefits for all stakeholders. The growing demands for non-traditional forms of tourism including rural / agro tourism, wellness tourism and specific interest tourism (bird watching, wild flower identification, etc.) will be discussed, as will the possibilities for the development of alternative tourism in areas not previously considered for traditional forms of tourism.

The course examines the principles, processes and practices of public relations that are relevant to the hospitality and tourism industry. It deals with the philosophical underpinnings of public relations practice, including the importance of management and planning, ethics and research, communications and public opinion. It explores the practical communication applications of the hospitality and tourism field including the emergence of video and DVD and the integration of public relations, marketing and advertising into the cross-application of communications. The course also discusses the myriad of populations with which the field deals, including multicultural audiences. The course also looks at emerging trends such as crisis management and the law. The case studies analyzed in the course present students with the most prominent and perplexing public relations problems.

The course covers all aspects of purchasing and control in the food and beverage segment of the hospitality industry. It deals with the basics of purchasing, including the importance of the purchasing function, purchasing objectives and policies, operating procedures, purchase descriptions and specifications, sources of supply, types of contracts and ordering agreements, as well as with legal considerations, and ethical and professional standards. It also discusses related topics such as “win-win” negotiations, total cost management, supplier management, continuous quality improvement and assurance, value analysis and engineering and inventory management and control.

This course begins with an examination of the potential impact of tourism development on particular regions. Factors considered include the economic importance of tourism to the region as well as its social and environmental impacts. The role of policy makers at different levels of government as well as strategic alliances between public and private sectors in planning tourism development are discussed. Other topics include land-use and the provision of infrastructure to support development. A comparison of tourism developments in different countries adds to the international scope of this course. A brief study of the industry’s “new comers” reveals how new tourism destinations (and in some cases returning destinations) are developing and marketing their tourism products.

The objective of this course is to provide the prospective hospitality and tourism manager with the necessary conceptual background that will enable him/her to understand the legal environment in which s/he operates. The course introduces students to the areas of law and society and to general and sales contracts. Legal rights and obligations, judicial systems, law suits, criminal and tort law of contract as well as general business contracts will be discussed. The course also deals with the important issues of product/service liability, consumer law, secured and safe accommodation and transportation as they apply to the hospitality industry, along with an overview of partnerships, corporations, agencies and bailments.

This course is designed to introduce the many and varied sectors that constitute the multi-faceted travel and tourism industry. Beginning with a discussion of the distinctiveness of each segment of the industry, the course will then focus on its overlapping and co-dependent factors. Topics covered in this course include: the airline industry and related services (ground services, baggage handling, etc.), car rentals, tour guides, tourist busses, travel agents, tour operators, cruise ship companies and professional tourist organizations. The course will also address the two issues which have forever changed the travel industry: heightened security concerns with their ever-changing security measures and the widespread use of the Internet.

The course is an exploration of best practices applied to hotel organizational structures and the means to enhance them. It deals with the introduction of planned change into these practices and underlines those human resource initiatives intended to improve hotel unit performance. Students in this course will understand the application of yield management theory and methods that lead to achieving maximum profits in hotels. They will also develop a strategic understanding of yield management and learn how to apply yield management in a hotel unit. Specific topics discussed in the course include: necessary conditions and information for yield management; forecasting; rate and availability controls; overbooking; and the handling of groups.

The course provides a relatively detailed exploration of international global tourism and hospitality environment. It offers a comprehensive overview of international travel, by discussing the principal destinations and by demonstrating the relationship between marketing, the traveller and the supplier. It examines how international carriers - airlines, cruise ships and rented cars – cooperate with travel agents and tour operators in the post- 9/11 context. The course also covers the basic elements of air travel, hotel keeping and the concerns of air safety that are the responsibility of business professionals, including travel agents and tour operators.

The course provides students with a full understanding of the operations function in hospitality entities and organizations. It focuses on the role and nature of hospitality operations, the relationship of operations to other business functions, and develops skills and techniques for effective management of hospitality operations. The organizational structure and operational mechanics of the rooms division along with an understanding of how work is performed and how activities are coordinated within and between hotel departments are key topics covered in the course. Food and service operations are also covered and detailed consideration is given to the foodservice systems, marketing, menu planning, production, service controls, and quality assurance.

Through the use of examples and specific applications, the course introduces students to the complex world of marketing management. It provides them with vivid illustrations of many of the major decisions made by marketing managers in their efforts to balance objectives and resources with opportunities and needs. Consumer behavior and consumer satisfaction; market segmentation; targeting and positioning; product pricing; communication and promotion along with principles of electronic marketing and the use of marketing information systems for strategic marketing planning and decision making are among the topics covered in this course.

This course serves to prepare students for other courses in their core curriculum and to provide a basis for making decisions that they will encounter after graduation. Topics include: basic mathematical concepts, laws of exponents, solving equations, graphing, modeling with linear, quadratic, exponential and logarithmic functions, products, factors, elements of coordinate geometry, trigonometry, basic mathematics of finance and probability theory.

The aim of this course is to provide students with a thorough and comprehensive introduction to the discipline of psychology. Among the issues examined are personality and personality development, the basic learning process, abnormal behaviour and adjustment, motivation and social thinking.

The course deals with the collection, classification, presentation and use of statistical data in solving problems and making informed decisions. The topics covered include descriptive statistics, probability estimation and hypothesis testing, simple and multiple regression analysis and contingency tables. Correlation, analysis of variance and decision making under uncertainty are also covered.