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Program Purpose

The purpose of the program is to provide students with academic, professional and managerial competences needed in the wider hospitality and tourism industry. Students will be exposed to a creative learning and entrepreneurial environment in order to develop strong leadership attributes and hospitality oriented professional culture. The program stimulates academic principles through reflective learning and critical thinking in theoretical and professional courses and like an incubator, it supports students in employing multidisciplinary approaches in management, problem-solving, effective decision-making and business best practices. Along with the internships and working experience the program offers to students an opportunity for professional networking in order to advance their future career. Graduates will expect to be hired in supervisory/managerial positions and work across different organizations within the hospitality and tourism industry.

Program Objectives

Upon completion of this degree students are expected to:

Gain a comprehensive knowledge concerning the scope and the operations in the hospitality and tourism industry
Fuse experiential and classroom learning in implementing management concepts and theories in various hospitality business and tourism contexts
Develop managerial ‘soft skills’ and technical skills
Acquire the attributes of a supervisory-level employee, along with organizational and leadership abilities
Lay the foundation for further education in the discipline and lifelong learning

Subject Knowledge and Understanding:

Understand the diversified nature and scope of the hospitality and tourism industry along with its socio-cultural dimensions
Understand the functions and appreciate the complex dynamics of hospitality and tourism operations, products and organizations within a globalized market
Recognize the industry’s development and impact on the national and international economy
Understand and apply theories, concepts, and methodologies that are central to the hospitality and tourism settings and operations
Acknowledge cultural differences associated with managerial work
Introduce management systems that will be encountered at the workplace and comprehend the service quality process

Intellectual skills:

Develop skills to facilitate perception and analysis of business situations that enhance the creative and prescriptive abilities to tackle them
Identify, assess and synthesize various academic views or statements on different business or operational issues within hospitality and tourism
Acknowledge the features and techniques of hotel operations, leadership, planning and control and comprehend the management systems that are encountered in the working area
Develop professional ethical values and skills and competencies via case studies, visiting lecturers, assignments, workshops and employment internships.
Foster a professional culture of client-oriented service and organizational excellence

Transferable skills

Apply professional competencies and skills developed in the program in an entrepreneurial approach to manage the diversified nature of the industry
Apply technical aspects and operational functions of hospitality and tourism
Explain and apply sound business practices and management strategies to navigate an organization through a competitive marketplace and ensure organizational growth and sustainability
Utilize managerial ‘soft skills’ and accept responsibility and accountability for determining and achieving organizational goals
Implement the management process used to keep abreast of changes and developments in the field of hospitality and tourism management
Change into a reflective manager in order to keep updating professional competencies and skills needed and apply new learning in changing situations

Career Prospects

Graduates will expect to be hired in supervisory/managerial positions in hotels, restaurants, catering companies, travel agencies, airline companies and many other related businesses.


Normal duration of the program is four years (eight semesters), during which it is expected that the student will have successfully completed the required credits in order to graduate.

Program Pathway

  Credits ECTS
Hospitality Requirements 42 84
Tourism Requirements 18 36
Hospitality & Tourism Electives 15 30
Business Requirements 21 42
English Language Requirements 6 11
Computer & Math Requirements 12 16
General Education Electives 15 21
Total to graduate 129 Credits 240 ECTS

English Language Requirements

6 Credits, 11 ECTS

Course Credits ECTS
College English 3 5
Academic English 3 6

General Education Electives

12 Credits, 21 ECTS

Course Credits ECTS
French for Hospitality I 3 4
French for Hospitality II 3 4
Greek for Hospitality I 3 4
Greek for Hospitality II 3 4
Introduction to Cypriot History 3 5
Applied Ethics 3 5
Cultural Understanding & Etiquette 3 5
Or any other Elective available