OVERALL STRUCTURE OF THE COURSE
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Year 1
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SEMESTER 1
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SEMESTER 2
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Introduction to Business
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Introduction to Accounting
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Business English I
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Introduction to Business Communication
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Information Technology I
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Business English II
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Introduction to Travel, Tourism and Hospitality
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Information Technology II
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Food and Beverage Service Theory
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Project I
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Health and Safety
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Food and Beverage Service Practical
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Optional Subject
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Front Office Operations
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French I
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Optional Subject
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French II
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Year 2
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SEMESTER 3
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SEMESTER 4
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Economics
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Marketing
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Organisational Behaviour
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Principles of Business Law
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Accounting
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Human Resource Management
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Travel, Tourism and Hospitality
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Managerial Accounting
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Gastronomy I
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Travel, Tourism and Hospitality Operations
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Housekeeping Operations Th/Pra
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Project II
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Gastronomy II
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Year 3
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SEMESTER 5
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SEMESTER 6
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Corporate Strategy
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Strategic Marketing
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Strategic Human Resource Management
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Tourism and the Environment
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Quality Management
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Research Methods
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International Travel Tourism and Hospitality
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Conference and Banqueting Management
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Geography of Cyprus
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Cellar and Drinks
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Food and Beverage Management
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Nutrition and Diet
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Facilities Management
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