The purpose of the program is to expose students to a range of cognitive, technical and transferable competencies, following industry trends and market needs. The program develops professional skills, giving students opportunities to assume different occupations in a changing work environment. A combination of classroom theory, practical application and industry training will allow students to cultivate a customer-oriented hospitality service culture and enhance communication skills. Courses in food and beverage operations, rooms division, hospitality, business and languages have been developed to give students the necessary knowledge and skills for supervisory responsibilities in hospitality operations.