4 Years, Bachelor of Arts

Hospitality & Tourism Management

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  • BA Hospitality & Tourism Management

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.

Entry Requirements

Min. 50% on your Higher Secondary School Leaving Certificate

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.

Duration

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

Hospitality Requirements

42 Credits, 84 ECTS

Tourism Requirements

18 Credits, 36 ECTS

Hospitality & Tourism Electives

15 Credits, 30 ECTS

Business Requirements

21 Credits, 42 ECTS
Course Credits ECTS
Introduction to Accounting I (R) 3 6
Introduction to Accounting II (R) 3 6
Organizational Behavior 3 6
Market Policy & Development in Tourism 3 6
Business Law 3 6
Introduction to Management 3 6
Strategic Management 3 6

English Language Requirements

06 Credits, 11 ECTS
Course Credits ECTS
College English 3 5
Academic English 3 6

Computer & Math Requirements

12 Credits, 16 ECTS

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