BSC Tourism and Hospitality Management - Program Structure 

MIC offers a BSC in Tourism and Hospitality Management with a choice of 3 areas of concentration.

During the first two years students will follow a set curriculum consisiting of core courses designed to provide them with the competencies required by the tourism industry and, in addition, with a broader academic knowledge that will enable them to continue their studies at a higher level. 

Hospitality & Tourism Management

This concentration prepares students for the complexities of tourism and hospitality systems so that they can be better positioned to assume the managerial challenges and responsibilities of a diverse and challenging industry. Students obtain hands-on-experience through courses in marketing, industry specific technological applications, hospitality operations and hotel revenue management.

Convention, Event and Exhibition Management

This concentration covers all the essential aspects of research, design, planning, coordination and evaluation of events, conventions and exhibitions of various types and sizes. Students acquire vital skills in promotion and organization. The program also provides students with knowledge of current professional development and employment opportunities by interacting with experts and practitioners in the field.

Food, Beverage and Culinary Management

The courses of this concentration help students develop the unique blend of skills needed to meet their professional responsibilities as competent and efficient managers. It enables them to demonstrate and practice leadership; to deal effectively with budgeting and cost control; to acquire knowledge of the front-of-the-house operations; and, above all, to meet and exceed guests’ expectations in food and beverage offerings and services.