Aim: The aim of the International Hospitality Management program is to educate and train, through simulated and real-life professional experiences, experts and innovators in the tourism and hospitality sector.

Objectives

The International Hospitality Management Undergraduate Program is designed to equip students with both theoretical and practical knowledge of the rapidly changing tourism business world and with the skills to apply this knowledge in specific tourism organizations and the tourism sector more generally. The objectives of the program are to:

• Provide students with advanced conceptual and applied knowledge in the field of tourism and hospitality and in the basic branches (Hotel Management, Housekeeping, Food and Beverage Services Management, Front Office Management, Travel Agencies and Tour Operators) supported by scientific information and scientific knowledge.
• Provide students with theoretical and practical knowledge of economics, business administration and law that as relevant to occupational requirements.
• Develop competent decision-making skills in difficult areas.
• Ensure that students are innovative researchers and entrepreneurs.
• Raise individuals with social and ethical responsibility.
• Equip students with leadership abilities and the ability to communicate effectively in the environment.
• Develop a high motivation for achievement, focused on success in the field.

Outcomes

In particular, the curriculum of the International Hospitality Management has been prepared with the tourism and hospitality sector, in line with the FIU curriculum, aims to ensure that by the end of a four year program of undergraduate study, successful students will have:

LO1  Demonstrated the ability to communicate effectively in English in both speech and writing.

LO2  Shown development in analytical, critical thinking and problem solving skills as foundations for creative and innovative Tourism and Hotel Management practice.

LO3  Acquired the core concepts as well as the theoretical and practical knowledge of Tourism and Hotel Management compatible with contemporary requirements in the professional field.

LO4  Developed skills for effective planning, execution and evaluation of Tourism and Hotel Management related tasks and projects in academic, professional and practical contexts through individual and collaborative approaches to study and work.

LO5  Applied the skills, knowledge, responsibilities and commitment to quality required for high level professional practice in Tourism and Hotel Management within both simulated and real-life contexts.

LO6  Demonstrated receptivity to the philosophy of lifelong learning and the ability to engage in both autonomous and team-based academic and professional development.

LO7  Gained sufficient academic competence in Tourism and Hotel Management to enable progression into further academic studies, including the capacity to conduct independent research and gather and interpret qualitative and quantitative data sets.

LO8  Shown responsibility and commitment to academic and professional ethics, and to civic and social responsibilities, including environmental protection, sustainability,  health, safety and security issues, and ethics.

LO9   Shown awareness of the impact of Tourism in the globalizing world and developed the social and linguistic skills to underpin intercultural communication in an academic and professional context in both the mother tongue and in a foreign language.