Hotel Management program provides you with specialized managerial skills for the hospitality and tourism industry, through a mixture of theory and hands-on classes delivered by industry professionals.
- hotel and restaurant operations
- management skills
- computer applications in hospitality and tourism
- financial management
There are a growing number of job opportunities - available both locally and globally - in this dynamic industry. Graduates may find employment in:
- the food and beverage industry
- the accommodation sector
- tourism services
- sales and marketing
- events and conferences
This program is well-suited for students who:
- Have good interpersonal skills and enjoy interacting with people.
- Are interested in a career in the hospitality business that is portable throughout the world.
- Seek variety in their daily work and rewarding opportunities and experiences.
- Are looking for career opportunities that allow flexibility to balance work and family life.
The Programs at European School Of Management are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Upon registration, each full-time student is provided an School email account which is used to communicate important information about program or course events.
Course Name & Description
Communications I - Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practise writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments.
Rooms Division Operations - A systematic approach to the operations of the rooms division departments in hotels is presented. Through lectures, hotel visits, case studies, and in-class work, students learn the fundamentals of reservations, registration, guest accounting, revenue management, housekeeping management, hotel layout and design, security and the green hotel.
Introduction to Hospitality and Tourism Management - Students are introduced to management concepts and tourism at work in their community and globally. Students gain an understanding of the interaction of all tourism sectors and the variety of work experience potential and entrepreneurial opportunities found in the tourism industry.
Hospitality Marketing I - The importance of contemporary marketing skills in today's increasingly competitive and complex marketplace is underlined. Students are shown how to translate ever-changing guest needs into market opportunities by planning, analyzing, researching, setting objectives and using a variety of interrelated marketing strategies. Teams construct a marketing plan for a resort hotel using mind maps. Students work in teams during assessments, case studies and classroom exercises to build a foundation of knowledge and understanding in the course.
Communications II - Employers emphasize the need for communication skills that are effective in challenging workplace situations. Using a practical, vocational approach, students refine their writing skills, practise effective verbal communication, apply sound research skills and develop teamwork strategies in order to prepare a competitive package for the job search and interview process, to communicate negative news and persuasive messages using the indirect pattern, to create organized documents supported by research and to present clear oral messages targeted to specific audiences. A combination of lectures, exercises and independent learning activities support students in strengthening the communication skills required for success in educational and workplace environments.
Food and Beverage Cost Control - A practical foundation in food and beverage operations is provided through theory and in-class exercises. Students are guided through the process of controlling costs in purchasing, receiving, storage and production as they apply to a variety of food and beverage enterprises.
Customer Management - Students develop strong customer service management skills and attitudes allowing them to lead competitively in the hospitality and tourism industry. Students also learn how to lead others to anticipate and exceed customer expectations in order to develop customer loyalty and satisfaction in today's competitive marketplace.
Rooms Division Automation - Students are provided with hands-on experience in managing the hotel guest cycle. The course builds on concepts covered in the Rooms Division Operations course. Topics include room reservations, guest accounting, rooms management, night audit and revenue management. Learning activities focus on the use of property management system software and also include lectures.
Hospitality Marketing II -
The complex, rapidly shifting world of advertising and promotion in the hospitality industry is introduced. Topics include advertising, sales promotion, publicity, public relations and merchandising. Emphasis is also placed on personal selling skills. Students visit a local resort hotel as part of the course. Teams construct a media plan for a restaurant using mind maps. Students work in teams during assessments, case studies and classroom exercises to build a foundation of knowledge and understanding.
Hospitality Managerial Accounting - Students are introduced to the uniform system of accounts for hotels, motels, clubs and restaurants. Students analyze financial statements, prepare operating and cash budgets, perform breakdown analysis, analyze fixed and variable leases and evaluate capital decisions.
Hospitality Management Applications - Students use Microsoft Excel to complete numerous tasks and decision-making processes, including costing, scheduling, budgeting, forecasting and analytical decision making. Interactive tutorials and testing are used to support learning. Hotel and restaurant management simulations reinforce basic Excel skills in a hospitality industry context.
Menu Planning, Analysis and Design - Principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits, tastes and current trends of the dining public are highlighted. Classroom discussions centre on pricing, menu design, merchandising tools, nutritional considerations, profitability, kitchen layout and equipment. Using these concepts, students design a new restaurant with a corresponding, stand-alone menu.
Restaurant Operations and Theory - Hands-on experience in effectively operating a restaurant, including skills in basic and classical table service is provided. Students experience a variety of restaurant operations related roles and are scheduled in Restaurant International, a student-operated teaching facility.
Volunteerism in Society - In a theoretical and practical setting, students explore the culture of volunteerism. Different volunteer settings, ethical issues and how communities use volunteerism are studied. Legislation, civic responsibilities and sustainable volunteering are examined. Interacting with an approved volunteer organization and sharing the experience in report format, and oral presentation format, develops and strengthens skills in both professional and workplace environments.
International Management - International business management concepts and principles are further developed. Students explore opportunities, risks, and challenges of doing business in the complex global environment and examine organizational functions in an international context. Particular attention is directed to managing people, and processes across borders and cultures.
Special Topics in Tourism - Current and emerging issues and trends that influence the Georgian and international tourism markets are explored using cases and examples from the tourism industry. Students examine the impacts of tourism. They discover alternative and emerging trends and develop the skills and knowledge to manage changes, challenges and opportunities within the dynamic tourism industry.
Career Development and Management - Students prepare for the transition from school to the workforce. Students assess their personal skills and attributes, explore career opportunities and paths within the hospitality and tourism industry and use these findings to establish career goals. They simulate the job search process by creating a targeted resume, practicing interviewing techniques and developing a working professional portfolio. Hands-on workshops and seminars on topics including business etiquette, networking and workplace relationships, provide students with the skills they require to navigate, advance and succeed in today's dynamic workplace.
Strategic Management in Hospitality and Tourism - Students are challenged to synthesize and integrate course material from all functional areas of the program and to apply their learning in a real-world case study setting. Working individually and in teams, students work with hospitality or tourism business case studies to understand the development of a long-term strategic plan. They demonstrate their ability to perform relevant research, analyze and interpret results, and manage the strategic planning process used to develop and communicate a strategic plan.
Risk and Crisis Management - Managing risk, liability and crises are critical elements of any business. Students are introduced to the key principles and concepts and view them within the context of adventure tourism. Students review relevant Canadian laws and liability risks associated with the hospitality and tourism industry, and practice identifying and treating risks common to business environments. Structured management approaches are examined along with a review of the requirements for both accountability.'
Attractions Management - Students examine the role and nature of visitor attractions within a comprehensive tourism destination strategy. Students explore the essential components in the development of successful attractions, while reviewing the major challenges and issues of attractions marketing and management, including signage and parking. The use of case studies and real life local examples provide students with many opportunities for practical application of material presented
Graduates may find a wide range of employment opportunities in the global hospitality and tourism industry. Career opportunities may include front desk accommodation, guest service/housekeeping, sales and marketing, banquets, transportation, food and beverage, attractions, events and conferences, tourism services and golf clubs. After a few years of experience, graduates may pursue supervisory or management positions.
The graduate has reliably demonstrated the ability to
- Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
- Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge, to promote and sell hospitality services, products and guest experiences.
- Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
- Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
- Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
- Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
- Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
- Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences, by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.
- Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.
Tuition and related ancillary fees for this program can be viewed by using the Tuition and Fees Estimator tool at fee section.
Fees are subject to change.
Additional program related expenses include: Books and supplies cost approximately ₾ and can be purchased at the store and online.
Applications are available online at application section 100 ₾ fee applies.
Applications for Fall Term and Winter Term admission received by February 1 will be given equal consideration. Applications received after February 1 will be processed on a first-come, first-served basis as long as places are available.
International Student Application Form at Application Section or by contacting the admission Office.
For further information on the admissions process, contact at firstname.lastname@example.org