Αυτό το πρόγραμμα έχει αξιολογηθεί – πιστοποιηθεί από τον Κυπριακό Φορέα Διασφάλισης και Πιστοποίησης της Ποιότητας της Ανώτερης Εκπαίδευσης.
Το City Unity College Nicosia προσφέρει προπτυχιακό πρόγραμμα στη Διαχείριση Επιχειρήσεων Φιλοξενίας και Τουρισμού.
Κύριος στόχος του προγράμματος είναι να εκπαιδεύει αποφοίτους που έχουν τις κατάλληλες γνώσεις και τα επαγγελματικά προσόντα για να εργαστούν αποτελεσματικά σε μεσαία ή ανώτερα επίπεδα διαχείρισης στη φιλοξενία και στην τουριστική βιομηχανία. Για να είναι αποτελεσματικοί επαγγελματίες, απαιτείται μια σειρά από δεξιότητες, τόσο σε εξειδικευμένους τομείς όσο και στην ίδια τη διαδικασία της διαχείρισης.
Οι απαραίτητες πρακτικές δεξιότητες που αναπτύσσονται στις αρχές του προγράμματος, εξασφαλίζουν ότι οι φοιτητές είναι σε θέση να λειτουργήσουν γρήγορα και αποτελεσματικά μέσα στο περιβάλλον της τουριστικής βιομηχανίας.
Η πρακτική τους άσκηση στη βιομηχανία αυτή συνδέεται με τις ενότητες των δύο πρώτων ετών, καθώς οι φοιτητές έχουν την ευκαιρία να εφαρμόσουν τις θεωρητικές γνώσεις τους σε ένα πραγματικό περιβάλλον ξενοδοχείου.
Το προπτυχιακό πρόγραμμα συμβάλλει στην απόκτηση αυτών των δεξιοτήτων μέσω της έμφασης που δίνει στις επαγγελματικές ειδικές γνώσεις, τις βασικές δεξιότητες, και τις ειδικές διοικητικές ικανότητες.
Οι απόφοιτοι του προγράμματος μπορούν να εργαστούν σε ξενοδοχεία, εστιατόρια, κρουαζιερόπλοια, κλαμπ, μπαρ, εταιρείες συνεδρίων και εκδηλώσεων, θέσεις ανθρώπινων πόρων, στις πωλήσεις και το μάρκετινγκ, σε επιχειρήσεις catering, σε θέσεις εξυπηρέτησης και υποδοχής πελατών, ή μπορούν να επιλέξουν να γίνουν επιχειρηματίες διαχειριζόμενοι τις δικές τους επιχειρήσεις.
1st Year – 1st Semester (6 ECTS each course)
CHOS 100 Introduction to the Hospitality & Tourism Business Environment
Course Description This course will assist students to gain a comprehensive grounding in the theoretical and practical elements of tourism, and an understanding of the highly competitive global environment within which the travel and tourism sector operates. The module examines the historical evolution of tourism, the current structure of the hospitality and tourism sector, and the external forces that influence and shape changes in hospitality and tourism.
CCOM 100 Computer Applications
Course Description An introduction course in computer applications, focusing on microcomputer technology emphasizing file management, utilizing Microsoft Windows operating system, statistical tools such as excel, database software such as Access, Presentation software such as PowerPoint, and other popular software, such as word and outlook.
CENG 100 English Composition
Course Description This course aims at giving students the opportunity to develop creative writing skills on a mature level, emphasizing the literary effects of language. The program will provide work on writing letters, memoranda reports, resumes and personal essays and research papers.
CACC 100 Accounting I
Course Description The aim of this course is to explore accounting as an indispensable part of business activities from different industrial domains and as a basis, upon which important decisions are planned, analyzed and implemented. Students will become familiar with a number of fundamental entities in accounting such as managers, investors and creditors.
Any (See Bellow)
1st Year – 2nd Semester (6 ECTS each course)
CHOS 102 Introduction to Hospitality Operations Management
Course Description This course aims to help student in becoming familiar with the importance of operations management and the role of the hotel general manager within an organizational and managerial context; and to provide the student the opportunity to incorporate what is studied in a theoretical context in the practice of running a hotel business. Students will become familiar with the complex issues involved in managing and controlling products, labor and revenue in food & beverage operations and the importance of it in the financial success of the operation.
CTOU 102 Tourism Planning & Development
Course Description This course aims to help students in order to develop the skills and knowledge necessary to understand and critically analyze tourism public and private policy, planning and processes. The theoretical and applied emphasis is on developed countries, allowing the student to observe and understand examples of best practice and good governance. Students will gain a comprehensive grounding in the theoretical and practical elements of tourism planning & development.
CMAT 102 Business Mathematics
Course Description This course emphasizes performance of common computations found in the various functional areas of business. Students will use graphs, equations, ratio and proportion, percentage, and measurement systems to solve typical business problems such as the calculation of trade and cash discounts, markups, taxes, employee compensation, simple and compound interest, depreciation, inventory valuation, bonds and stocks, basic financial statement analysis, and business statistics.
CACC 102 Accounting II
Course Description This course focuses on the preparation, use and interpretation of relative accounting information coming from the financial and operating statements of a business. The purpose is to guide students in the understanding and making sense of the fundamental ways that business activities partially arise from and relate to financial and managerial decisions.
Any (See Bellow)
2nd Year – 1st Semester (6 ECTS each course)
CECO 100 Introduction to Microeconomics
Course Description The aim of this course is to demonstrate the ways that businesses use economics as a basis for their everyday decision making in different industrial domains and across national and international borders. Students will become aware of how to solve economic problems in different contexts by breaking it down to its smaller constituent parts.
CHOS 106 Food & Beverage Service Management
Course Description This module is to enable students to increase their understanding of F&B operations through exposure to a number of theoretical concepts and operational issues in an F&B setting. The course will expose students to the various food and beverage service methods, areas and equipment. Students will have an opportunity to study various types of menu, menu knowledge and accompaniments. Also, students will learn about beverages and the food and beverage service sequence. The course will assist students in learning the supervisory aspects of the food and beverage service, performance measures and customer relations. Students will be prepared to the required level of proficiency in order to provide quality service within the context of a foodservice operation.
CHOS 108 Issues in Culinary Arts
Course Description The course exposes the students to the history and the development of national and international cuisines and the tasting profiles around the world. Through the course, students will gain an understanding of the revolution, development and progress of the profession. Emphasis is given to the structure and history of each group food, in order students to be ready to understand the different methods of cooking. Also, the module aims to familiarize students with key priorities in culinary practice such as hygiene, sanitation and food safety principles and tools, as well as the role of nutrition in the development of F&B concepts and operations.
CENG 200 Advanced English Writing
Course Description The main aim of this course is to help students develop an appreciation in literature and practice writing critical and argumentative essays on various topics. It also aims at training students to become comparatively proficient in academic writing; that is the use of references, quotations, footnotes, bibliography etc.
Any (See Bellow)
2nd Year – 2nd Semester (6 ECTS each course)
CHOS 200 Front Office Management
Course Description This is a semester length course designed to introduce students to all facets of front desk/front office lodging management. The student will have the opportunity to study interlinked front office operations for a variety of hospitality settings. Students will learn how lodging operations rely on connectivity and interdependence as provided by the front desk/front office. Management skills for each front desk/front office position will be covered enabling the student to experience all lodging systems management. Examination of shift management, staffing, scheduling, reservations, concierge, uniformed staff, cashier, key clerk, audit, housekeeping, maintenance, security and food/beverage operations and systems are managed from the front desk/front office, will provide students with a systems perspective.
CHOS 202 Housekeeping & Maintenance Management
Course Description The course is designed to provide students with a basic understanding of housekeeping management in the hospitality industry, important technical information and the tools to systematically achieve the standards expected by today’s guests in lodging establishments. Professional and qualitative housekeeping and cleanliness are the most powerful factors that can lead to customer satisfaction. Therefore, the Housekeeping Service course provides knowledge and skills for achieving the best standards and goals of the organization.
CHOS 210 Restaurant Operation Management
Course Description This course explores topics such as, the manager’s role in the restaurant operations, control systems as diagnostic indicators, the role of the managerial leadership, staff selection and development, effective approaches to a successful client relationship.
CENG 220 Business Communication
Course Description The course aims to develop students’ oral and written communication skills while at the same time enlarge their knowledge of the business world. The emphasis will be on improving both organizational and language skills needed for students to perform more efficiently in the world of international business. The units will focus on business topics such as Marketing, Advertising, Negotiating, Team Building, Meetings, Brand Management, Presentation, Economics Issues, etc.
Any (See Bellow)
3rd Year – 1st Semester (6 ECTS each course)
CLAW 200 Business Law
Course Description This course provides the students with a basic understanding of the legal system of different countries and its consequent effect and involvement as an essential tool for managers in any business environment. The role of the government, the relationships between different private businesses and the protection of customers is explored in depth.
CTOU 200 Destination Management
Course Description This course discusses the theories and concepts of destination management with a comprehensive approach that emphasizes planning, development, and marketing a destination. Students will learn about the challenges and issues faced by locations pursuing tourism as an economic (business) and community development (social, cultural and environmental) strategy. It focuses on the management of the destination and provides an understanding of the skills and issues involved in this evolving aspect of tourism management. It, also, looks at the relationship of tourism to 1) business and economic development, 2) natural resources and the environment, 3) culture and history, and 4) community and society. Select examples of tourism from destinations throughout the country, Europe and the world will be presented and discussed.
CECO 102 Introduction to Macroeconomics
Course Description Particular attention is given to the description, analysis and application of economic forces within the context of contemporary businesses and their relationships with the society and other main stakeholders in the external environment. Emphasis is given on the application and effect of economic principles on the ways that businesses operate in the long-term.
CCOM 110 E-Tourism
Course Description This course provides an understanding of the nature of innovation and technology related to the growth, success and future development of tourism within Australia and internationally, on a local to global scale. The tourism industry expects its employees to have a fundamental understanding of a variety of innovative technological methods and their application within the industry. Consequently, the course addresses aspects of key management problems, needs, developments and approaches that effectively utilize technology and innovation within the tourism industry.
Any (See Bellow)
3rd Year – 2nd Semester (6 ECTS each course)
CHOS 209 Marketing for Hospitality
Course Description This course builds upon the basic principles of marketing and aims to develop student’s ability to analyze the distinctive marketing needs of services. It relies upon practical, real world case studies on a variety of diverse areas of marketing to give students a broader knowledge of key issues and the business environment to which decision making skills can be applied. It provides practical information about organizing and establishing a sales force in the hospitality industry. It also tackles the issue of professional sales: managing and training a sales team, sales negotiations, motivation and control techniques as well as the sales department structure. The course will give students an overview of the marketing function in the hospitality industry.
CHOS 300 Meetings, Conference & Incentives
Course Description A systematic approach in managing meetings and conferences, understanding the needs of the industry and the related parameters involved, like food and beverages, rooms and services. Students will be able to meet the challenges associated with managing and servicing conventions and other group business. Also, students will have an overview of planning disciplines as applied to the specifics of conventions, conference incentives, and expositions management will be presented and discussed during within this course.
CTOU 300 Special Interest Tourism
Course Description The course provides a comprehensive examination of the different types of tourism study. Tourism is motivated by an interest variety of different type of tourism behavior in arts, events, cultural festivals, regions, sports, heritage attractions, historic sites, education, sex cruises and the customs the wine and cuisine of the destination being visited. It is a fast-growing and lucrative sector of the global tourism industry, which helps to eliminate the cultural clashes among different countries destinations and the traveler. The more wide spread the human activity becomes the more likely it is the foster internal diversity.
CHOS 308 Hospitality Facilities Planning & Development
Course Description This course will expose students to the nature of hospitality facilities and the issues involves in managing maintenance needs, the primary facility systems, the important aspects of building itself and its grounds and parking areas, and the basics of lodging and food service design and renovation.
Any (See Bellow)
4th Year – 1st Semester (6 ECTS each course)
CENV 200 Sustainability for Change
Course Description The main aim of the course is to enable, students understand the basic issues related with sustainability and change. It provides an overview on problems, responses and responsibilities of businesses, governmental policies and legislation associated with sustainability. The course will introduce students to communication theories relative to voluntary environmental programs in business and corporate communities, in order to evaluate and create mechanisms for stimulating behavioral change and education amongst individuals and organizations.
CMAT 200 Business Statistics
Course Description This course aims to make students aware of the various statistical concepts and techniques that could be of use to aid decision making in organizations in different industries. Emphasis is given on issues such as the role of statistical computer packages, the different data collection methods and the choice of sample sizes for different surveys.
CTOU 202 Sustainable Tourism
Course Description Sustainable tourism is defined as development meets the needs of present tourists and host regions while protecting and enhancing opportunities for the future. It is envisaged as leading to management of all resources in such a way that the economic, social and aesthetic needs can be fulfilled while maintaining cultural integrity, essential ecological processes, and biological diversity and life support systems.
CHOS 402 Hospitality Animation
Course Description Introduction to the recreation and animation in accommodation. Development of animation in hotels (features of animation). The quality of tourist accommodation services – a good animator build “good atmosphere”. Profit from animation in accommodation establishments. The role of the animator and recreation instructor during the organization of leisure in accommodation establishments. Types of animation conduct in accommodation establishments. Encouraging participation in animation – a case of study. Measures, forms and methods of organizing and conducting recreational activities in the accommodation establishments in various age of groups. Planning and organizing animation action in accommodation establishments- examples: body movement, creative, entertainment, education, relaxation, adventure.
Any (See Bellow)
4th Year – 2nd Semester (6 ECTS each course)
CSOC 200 Business Ethics
Course Description The main aims of the course are to enable, students understand the basic issues in and to promote specific cause of business ethics thought presentation of and discussion on theory and case studies.
CRES 300 Research Methods
Course Description This course will introduce students to the research methods. Students will learn quantitative, qualitative and mixed research methods. Thus, students will learn research philosophies and research designs. Also, students will learn how to collect, analyze and report findings from research.
CDIS 450 Dissertation
Course Description The dissertation is a valuable course for the development of higher cognitive skills and is intended to provide students with the opportunity to work independently in an area of specific interest. It gives students the opportunity to apply their knowledge of Business Administration to a real business situation, develop communication skills and put hands on research in the field Business domain. The course is intended to enable the students to improve their abilities of Independent work, skills of original and critical thinking and methods of research design, data collection, analysis and presentation.
CHOS 110 Internship I
Course Description The goal of this internship course is to provide an opportunity to students to be trained for entry level positions in the hospitality industry. Students will get hands on experience and insights into the practical nature of the industry.
CHOS 212 Internship II
Course Description During this internship, students will have an opportunity to be trained for mid level positions in the hospitality industry. The work-based learning experience will assist students in applying specialized occupational theories, skills, knowledge and competencies learned in-class. This internship, mid level position, will enable students to undertake initiatives and work more independently in performing certain tasks and duties on behalf of their supervisor. More matured now, students will develop professional competencies, comply with industry standards and conditions, and to sustain their own professional network.
CHOS 312 Internship III
Course Description The third internship will allow students to apply the knowledge and skills acquired in class and from previous internships in a supervised practice environment and to receive hands-on experience as a competent mid level employee. Students are expected to be able to undertake initiatives for corrective actions and workplace advancements. Students as competent and properly trained individuals will be able to undertake tasks, duties and responsibilities assigned by the supervisor on a completely independently basis.
Any (See Bellow)
Any (See Bellow)
- Απολυτήριο Λυκείου
- Σε ειδικές περιπτώσεις μπορεί να απαιτηθεί συνέντευξη ή παρακολούθηση συγκεκριμένων προπαρασκευαστικών μαθημάτων ή εισαγωγικές εξετάσεις ή αξιολόγηση προηγούμενης γνώσης σε συνεργασία με τον υπεύθυνο του προγράμματος
- Τήρηση των προϋποθέσεων για επάρκεια στην αγγλική γλώσσα επιπέδου Β2
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