Bachelor Degree in International Hospitality and Tourism Management

General

Program Description

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)

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Photo: Hervé Montaigu

Last updated September 2019

About the School

Our programs rigorously balance hands-on training with the supervisory and business knowledge students need, to become effective decision-makers within a complex hospitality organisation. Once you hav ... Read More

Our programs rigorously balance hands-on training with the supervisory and business knowledge students need, to become effective decision-makers within a complex hospitality organisation. Once you have graduated from BBI, you will be equipped to take on meaningful responsibilities early on in your career, and be a productive team member, as from your first day in the job. Read less