UNDERGRADUATE PROGRAM: 180 ECTS CREDITS

The BA Degree is awarded at the end of three years of study. It is described as a “Career-oriented program”, meaning that it directly prepares students for professionals’ activities. Therefore, at the end of this program, students who graduate can, depending on their personal ambitions, directly enter the world of work or can continue studying for a Masters.

This program focuses on theoretical subjects (academic disciplines) and comprehension ability (hospitality operations and all related facilities). It provides knowledge of team working and decision-making. The program offers a combination of operational skills and solid business management knowledge, in order to enhance students’ knowledge of general management and finance, vital for this professional career path.

106160_106096_SchlassWiltzFotoclub.jpgPhoto: Fotoclub Wooltz

UNDERGRADUATE CURRICULUM

GENERAL OVERVIEW OF THE PROGRAM & RESEARCH ASSIGNMENTS

Modules BA YEAR 1 Curriculum (60 ECTS)

  • Revenue Management in Hospitality Management
  • Marketing Principles (I)
  • Accounting – Workbook and Applied Mathematics (I)
  • Management of Food & Beverage Operations + Oenology
  • Computer System – Property Management System “OPERA”
  • Front Office Operations & Management
  • Case Study - Student Personal Development Plan
  • Computer Systems Technology & Practice for Hospitality
  • Housekeeping Operations & Management
  • Research Case Study - Lodging Management
  • FWP (I) - Final Work Paper (Research)
    • Revenue & Yield Management.
  • Basic Operational Internship of 12/13 weeks (3 Months)

Modules BA YEAR 2 Curriculum (60 ECTS)

  • Planning and Control for Food & Beverage Operations
  • Fundamentals of Destination Management & Marketing (II)
  • Organisation & Administration Management
  • Accounting – Workbook & Applied Mathematics (II)
  • Food & Beverage Service
  • Resort & Leisure - Management & Development
  • Food Safety & Sanitation (HACCP)
  • Food Production & Culinary Art
  • Purchasing & Procurement Management
  • Research Case Study - Global Hospitality Mgmt. (Case Study)
  • FWP (II) - Final Work Paper (Research)
    • (Menu Planning & Costing “Menu Engineering”)
  • Advanced Operational Internship of 12 weeks (3 Months)

Modules BA YEAR 3 Curriculum (60 ECTS)

  • Marketing (III) – Sales and Advertising (HOTS)
  • Human Resources - Supervision Process & Mgmt.
  • Case Study - Marketing & Events Strategies
  • Hospitality Organisation Techniques & Strategies (HOTS)
  • Managerial Accounting & Applied Statistics
  • Group Business & Convention Management
  • International Perspectives Hotels
  • Development & Management
  • Facilities and Design Management
  • Research Case Study - Risk Management
  • FWP III - Final Work Paper (Related to module 3028)
    • (Marketing Plan – “Strategy Devt. & Budget Analyses”)
  • Management Internship of 12 weeks (3 Months)

106161_106097_chateau_VUE_AERIENNHervUMontaigu.JPG

Photo: Hervé Montaigu

Program taught in:
  • English
Last updated September 17, 2019
This course is Campus based
Start Date
Sep 2020
Duration
3 years
Full-time
Price
9,945 EUR
per year (EU Citizenship); 10,950 EUR per year (Non-EU citizenship or residency)
Deadline
Sep 4, 2020
For non-EU students the deadline is the 19 June 2020. An extension can be provided until 30 June 2020 at the latest, please contact us directly for more information.
By locations
By date
Start Date
Sep 2020
End Date
Sep 2023
Application deadline
Sep 4, 2020
For non-EU students the deadline is the 19 June 2020. An extension can be provided until 30 June 2020 at the latest, please contact us directly for more information.

Sep 2020

Location
Application deadline
Sep 4, 2020
For non-EU students the deadline is the 19 June 2020. An extension can be provided until 30 June 2020 at the latest, please contact us directly for more information.
End Date
Sep 2023