Semester 1 — Service

  • Academic Programs

    Bachelor Degree in International Hotel Management
    Semester 1 — Service

Your degree in hospitality management begins
with a combination of academic and hands-on courses.

This approach introduces you to the world of hospitality while providing you with the theoretical and practical foundation for your bachelor degree.

Semester 1 of the bachelor degree focuses on essential service skills. In this semester, you will learn firsthand how to work under pressure while providing timely and appropriate customer service. You will develop these skills in real-world situations, and you will come to understand their importance not only in fine dining, banquets and catering, but in all hospitality contexts.

This semester also provides an overview of hotel organization while introducing you to best practices at some of the world’s most innovative businesses. Through academic study and experiential learning, you will develop your knowledge of key aspects of running a hotel, such as rooms division operations. In addition, you will improve your abilities in mathematics and communication — crucial skills for managers of any hospitality establishment.

Course details

Introduction to the World of Hospitality

Gain an understanding of the origins and developments in the hospitality industry, as well as the attitude needed for a successful career in this sector. This course will cover two key areas. First, students will explore various company styles within the world of hotels and restaurants. Second, students will develop their knowledge of the organization of a hotel and its departments. Once students have gained this theoretical foundation, they will put this knowledge into practice by researching hotels and presenting a hotel chain in class. The project and in-class exercises will expose you to the wider world of hospitality and enable you to explore career opportunities within this exciting industry.

Catering and Banquets Operations — Service Experiential Learning

Gain practical experience and the foundational skills needed for catering and banquets operations. Work in teams, you will learn to provide efficient and effective food and beverage service in a high volume, buffet-style, all-day dining restaurant. Through demonstrations, simulations and practical activities, you will become familiar with service techniques in a fast-paced environment. This course will also give you exposure to a banquet-style operation during lunch time, allowing you to learn firsthand about the most profitable department within the food and beverage industry.

Cleaning Science and Stewarding

Through this course, you will develop an understanding of the importance of stewarding within a food and beverage production area. Students will develop skills that will assist them in selecting equipment, materials and supplies to work effectively and safely. You will examine cleanliness, health, safety, waste management, pest control and food hygiene. This course will also show you how to apply the basic principles of sustainability to run an eco-friendly operation.

Principles of Bar and Beverage Operations — Service Experiential Learning

Gain a comprehensive understanding of both the theoretical and practical aspects of running a bar and beverage operation. This course will examine the contexts surrounding alcoholic and non-alcoholic beverages through discussions of the history, people and culture of well-known production regions. Through practical training, you will gain exposure to lobby bar table service, barista preparations, mixology and wines. In addition, you will gain an understanding of Point of Sales systems, opening and closing duties, and end-of-the day cash reconciliation.

Fine Dining, Casual and Fast Food Operations — Service Experiential Leaning

Learn the practical and theoretical aspects of these three service styles used in international hospitality operations. You will learn how to analyze and differentiate the nature of good service and how it relates to the food and beverage concept of each restaurant. You will also understand how to select the appropriate service techniques, menu, restaurant organization, staffing levels and organizational structure of a food and beverage outlet based on your respective target market.

Rooms Division Operations

This course is based on four main components: rooms division (front office and housekeeping) operations, customer care, applied front office techniques and housekeeping technical operations. Through this examination of the rooms division department, you will learn about all aspects of the guest cycle. Meanwhile, you will gain an understanding of the role of customer care within the hotel and rooms division environment. Through classroom learning and practical experience in reception and housekeeping, you will develop the knowledge and skills required of operational staff in a hospitality environment.

Mathematics and Applied IT

Mathematical competency is essential for success in a business environment. This course will bring you to this necessary level of understanding by introducing you to quantitative reasoning processes as they relate to the hospitality industry and the wider business world. You will apply fundamental mathematical skills to problem-solving tasks. Through practical, industry-relevant exercises, you will achieve a professional level of competence in using Excel spreadsheets.

Effective Writing

Students will learn the stages of an effective writing process for academic and professional success. You will work on skills such as identifying an audience, brainstorming, critically reviewing and summarizing information, structuring and developing an argument, referencing sources, avoiding plagiarism, proofreading and editing a final draft. Oral presentation skills are also introduced and practiced.

French — Level 1

This course provides an introduction to the French language. You will practice basic conversation on familiar subjects, learning to interact and to understand another person speaking slowly and clearly. You will be able to understand short texts and instructions. Students will also be able to hold a brief conversation in French and develop language skills for a hospitality environment. This course covers some of the topics of Level A1 of the Common European Framework of Languages (CEFR).

*Course names and descriptions are subject to change.

Semester 1 — Learning Outcomes

The first semester of your degree in hospitality management will enable you to:

  • Understand the structure of a hotel and its different departments
  • Explore the operational differences between fine dining, casual and fast food businesses
  • Experience different departments and functions within a hospitality environment
  • Cooperate with a team to provide effective service in high-pressure situations
  • Gain the mathematical competency needed for business success
  • Develop your communication skills, including writing and foreign language

Send to my friend