This course surveys the major skills and functions performed by a manager of hospitality and/or tourism related company, namely planning, organizing, leading, and controlling. These functions are studied with emphasis on individual and group research related to hotels, restaurants, resorts, tourist sites and events. The core material covers management objectives, organizational structure, material and human resource utilization, human relations, decision making, staffing, and controlling.

In this course, students develop knowledge, skills and attitudes related to the strategic processes of training and career development in the hospitality and tourism industry to develop and sustain the human capital of organizations.  They focus on skills that hospitality managers require to implement an effective human resources program, hospitality operations and

strategies.  In addition, strategic training and management, needs assessment, learning theories, technology in training and learning, and career management are reviewed.

In Research Methodologies for Tourism, students review how to use, apply and analyze the various methodologies used in research in the tourism field.   The course covers how to identify issues and find appropriate solution through research.  Following a standard and consistent format, it assists and enables the student to describe the methodology at hand, identify the types of questions and claims for which it is well suited, delineates clear standards for quality, and presents one or more exemplary studies using the methodology.

In this course, students become familiar with models, concepts, tools and techniques necessary to undertake strategic marketing and management decisions in the field of hospitality and tourism. The focus is on developing analytical skills in the formulation and implementation of market driven strategies and plans for an organization in the hospitality and tourism industry.  Topics covered include providing insight into the role of marketing at the highest levels of an organization, applying strategic marketing frameworks, concepts, and methods to different types of tourism organizations, evaluating customer-life time value, assisting tourism organizations to deliver excellent experiences, and discussing the internal and external barriers to strategy implementation and the approaches for overcoming them.

Corporate Finance focuses on corporate investment, financing decisions, and analyzing and managing the elements of a comprehensive financial strategy. It provides a theoretical and empirical overview of major topics in corporate finance hospitality firms.   Students explore the theory underlying corporate investment and financing decisions and understand how to use the theory to analyze the impact of these financial decisions on the value of a company 

This course teaches how to manage personal selling and sales management in the hospitality industry.  Participants are familiarized with the basic activities of sales such as forecasting, budgeting, evaluating and communicating with customers.  Students learn how to create and efficiently and effectively manage a customer-oriented sales force as a key component of the organization’s marketing structure and hospitality business profitability.

In order to be successful in today’s markets, it is essential to have a strategy that differentiates from the competition.  This course provides participants with the appropriate theories, basic tools and strategies to successfully build, manage and promote the attributes of a product and the core values of a given brand to a specific target segment.  It introduces the concepts of global brands, brand identity and brand equity and explains how to create and reinforce positioning and differentiation. 

This course gives a comprehensive overview of all aspects of Hotel and Resort development, and it defines the elements specific to each.  During the semester, the student identifies the economic, social, and environmental considerations in the resort planning and development process.  Topics covered include site and management requirements, facilities planning, management, and basic organization concepts of a resort.

This course describes hospitality customer relationship management as a comprehensive set of marketing management systems, procedures and techniques through the use of technology in managing hospitality customer affairs.  It introduces participants to the CRM fundamentals and practices, and aims at building and maintaining profitable customer relationships by delivering real value and satisfaction. Participants learn how to make the customer experience in the hospitality business a memorable encounter and how to establish a strong personal link with key people in order to nourish relationships.

Advanced Yield Revenue Management is designed for students who have already successfully completed a course in Yield Management and understand the theory and practice behind the topic.  Students review the latest trends in yield/revenue management, and discover electronic revenue management from CRS to GDS.  Additionally, best practice, supply and demand, and case studies illustrate the significance and importance of the area.

This course focuses on the process of establishing and operating a restaurant, from concept development to operations. It comprises concept analysis, feasibility study, menu development and pricing, technical and architectural planning, staffing and pre-opening opening and operational administration.  This course embodies an applied project approach where students analyze, and elaborate on real-case studies.

In Tourism and Hospitality Project Management, students learn the main principles behind project management in the industry.  Sustainable practices, key elements to consider, and the proper steps for project management are all essential for a successful project.  In addition, stakeholders and the importance of environmental review are addressed in depth.