Course Content
YEAR ONE
- Food and Beverage 1
- Culinary Kitchen Practical
- Restaurant Service Practical
- Accommodation Services
- Information Technology/Front Office Operations
- HACCP and Food Science
- Language 1
- Skills for Work Life
- Introduction to Management Accounting
- Introduction to Financial Accounting
- Principles of Management
- Quantitative Methods
YEAR TWO
- A 12-month paid, professional work placement in leading European hotels(France, Switzerland, Spain, Luxembourg, Belgium, Germany, the UK and Ireland)
YEAR THREE
- Food and Beverage 2
- Business Skills Development
- Hospitality and Business Law
- Rooms Division Management
- Economics for Hospitality
- Information Technology for Business
- Human Resource Management
- Business Finance
- Management Accounting 1
- Principles of Marketing
- Language 2
YEAR FOUR
- Strategic Management and Hotel Simulation
- Performance Management and Cost Control
- Head of College Key Note Speaker Programme
- Marketing Management
- International Human Resource Management
- Revenue Management
- Entrepreneurship
- Principles of Tourism
- Applied Research Methods
- Plus electives
