Profile of the Programme
The degree programme sets out to provide the student with the necessary tools and competencies to add value to any hospitality organisation. The variety and scope of the courses offered provide a sound grounding for entry-level supervisory/managerial personnel.
On completion of the programme the student should be able to:
- Collect and analyse data for the purpose of resolving issues directly related to the hospitality industry.
- Develop ‘soft skills’.
- Effectively and confidently interact within an organisation.
- Problem solve individually and in teams.
- Effectively use resources in order to ‘learn how to learn’.
The Hospitality Management Programme combines academic and vocational orientation on an equal basis as the students are closely involved with hands on experience through their internship and academic studies. This involves practical operational courses i.e. Restaurant Operations, Food Production, Housekeeping, Managerial and Academic development courses i.e. Career Planning & Advancement, and Service Quality Management alongside a strategic appreciation of industry factors such as Environmental Management for Tourism and Hospitality, Cultural Geography and Tourism & Hospitality Law.
Our graduates are able to attain gainful employment in a variety of industry sectors, both locally and abroad via ‘fast-track’ industry management trainee programmes. In fact, many of our students are currently employed in supervisory roles while pursuing their degree. In addition, our graduates are to be found both at home and abroad pursuing postgraduate degrees. Some of the areas of employment are:
- Food and Beverage Manager
- Hotel or Resort General Manager
- Front Office Manager
- Reservations Supervisor
- Convention Service Manager
- Assistant Hotel or Restaurant Manager
- Marketing and Sales Director
- Event Planner
Access to Further Studies
Graduates of the programme can be accepted into Second Cycle degrees (Master’s Degree)
The minimum admission requirement to an undergraduate programme of study is a recognized High School Leaving Certificate (HSLC) or equivalent internationally recognized qualification(s). Students with a lower HSLC grade than 7.5/10 or 15/20 or equivalent depending on the grading system of the country issuing the HSLC are provided with extra academic guidance and monitoring during the first year of their studies.
In addition to a strong academic record, we take into account the student’s involvement in extracurricular activities e.g. working experience in the hospitality industry, leadership skills, and other relevant background information that will enhance the application of the candidate.
English Language Proficiency
The list below provides the minimum English Language Requirements (ELR) for enrollment to the programme of study. Students who do not possess any of the qualifications or stipulated grades listed below and hold IELTS with 4.5 and above, are required to take UNIC’s NEPTON English Placement Test (with no charge) and will receive English Language support classes, if and as needed, from UNIC’s International Gateway Centre (IGC).
- TOEFL – 525 and above
- Computer-based TOEFL – 193 and above
- Internet-based TOEFL – 80 and above
- IELTS – 6 and above
- Cambridge Exams [First Certificate] – B and above
- Cambridge Exams [Proficiency Certificate – C and above
- GCSE English Language “O” Level – C and above
- Michigan Examination of Proficiency in English (CaMLA) – Pass
- Pearson PTE General – Level 3 and above
- KPG (The Greek Foreign Language Examinations for the State Certificate of Language Proficiency) – Level B2 and above
- Anglia – Level B2 and above
- IEB Advances Programme English – Pass
- Examination for the Certificate of Proficiency in English (ECPE) Michigan Language Assessment by: Cambridge Assessment English & University of Michigan – 650 average score for ALL skills and above
Course assessment usually comprises of a comprehensive final exam and continuous assessment. Continuous assessment can include amongst others, mid-terms, projects, and class participation.
Letter grades are calculated based on the weight of the final exam and the continuous assessment and the actual numerical marks obtained in these two assessment components. Based on the course grades the student’s semester grade point average (GPA) and cumulative point average (CPA) are calculated.
The student must complete 240 ECTS and all programme requirements.
A minimum cumulative grade point average (CPA) of 2.0 is required. Thus, although a ‘D-‘ is a PASS grade, in order to achieve a CPA of 2.0 an average grade of ‘C’ is required.
On completion of the programme the student will be able to:
- Analyse and apply problem-solving on Hospitality-related issues.
- Utilise and operate relevant Hospitality software programmes.
- Forecast and adjust to trends in the Hospitality industry.
- Work in a diverse Hospitality industry environment.
- Adjust and operate within a multidisciplinary context.
- Utilise a multitude of academic tools in order to resolve problems and formulate arguments.
- Synthesize theoretical aspects with real-life hospitality-related issues.
- Identify the functional areas of a hospitality operation and their complex relationships.
- Exploit the positive impacts of disciplines related to the Hospitality industry.
- Reflect in order to enhance personal development and advancement.
- Identify the impacts of culture within the Hospitality industry.
- Utilise technological developments in the Hospitality industry.
- Validate and evaluate the role of internships within the Hospitality industry.
- Interpretation and analysis of environmental impacts on the Hospitality industry.