Tourism Management
Tourism Management program prepares you for supervisory and management careers within the dynamic hospitality and tourism industry. The program gives you a solid knowledge of hospitality and tourism business operations, coupled with effective leadership and management skills.
program include exponential, theoretical and analytical learning in:
- hotel operations management
- leadership and entrepreneurship
- food and beverage management
- tourism trends
Throughout the program, you are provided with opportunities to develop teamwork, leadership, communication, critical-thinking and problem-solving skills.
Smaller class sizes allow you the one-on-one time you need to succeed.
Graduates of this program are equipped with the skills, knowledge and experience leading to highly sought after graduates throughout the industry. Graduates may find employment both locally and globally in:
- hotels or resorts
- restaurants
- cruise lines
- casinos
- consulting firms
- destination marketing organizations
- suppliers to the hospitality and tourism industry
Specific opportunities can include:
- management trainee for large hotel chains
- sales and marketing managers
- revenue/finance managers
- event coordinators/planners
- human resources coordinator
- food and beverage manager/supervisor
- front desk manager/supervisor
- club managers
- attractions managers/supervisors
- restaurant managers/supervisors
- membership coordinator convention visitors bureau
Some graduates may also choose to pursue entrepreneurial opportunities.
SUCCESS FACTORS
This program is well-suited for students who:
- Enjoy interacting with people of diverse backgrounds.
- Enjoy using creative, strategic and critical thinking to solve problems.
- Are interested in examining and addressing sustainable and global hospitality and tourism issues.
- Thrive in a fast-paced and constantly evolving environment.
- Appreciate the value of team work.
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.
Food and Beverage Studies – Students are introduced to the food and beverage sector of the hospitality industry. Students explore the importance of food and beverage service, develop product knowledge, and explore issues of sustainability and local food sources. Practical skills required to work within this sector are developed. Students are introduced to various wines, beers, spirits, and non-alcoholic beverages in a bar laboratory, and complete the Responsible Alcohol Beverage Service Training and Smart Serve Program.
Food Production and Service – Students are introduced to food selection, preparation and service in a restaurant kitchen. Through practical instruction, one-on-one and group training, students prepare meals based on current food trends, the Canada Food Guide and food sustainability principles while gaining an understanding of food allergy management and dietary preferences. Through lectures, online and applied instruction, students learn the basics of kitchen management, food safety and sanitation regulations and codes of practice. This course teaches students to develop and deliver consistent product time after time, while working in a team environment and under pressure. Students also complete the food handler certification as part of this course.
Cooperative Education Readiness – Students are guided through a series of activities which prepares them for their co-op job search term. Through a detailed orientation students learn the cooperative education program policies and procedures related to searching and securing a work term opportunity. Students identify their strengths and transferable skills and participate in workshop style sessions that focus on cover letter and resume development, interview techniques and job search strategies.
Hotel Operations – The hotel operations environment is explored introducing students to the unique characteristics and management challenges presented by the accommodation industry. Students experience various operational steps in the hotel guest cycle using a typical hotel property management system. An emphasis is placed around the understanding and interpretation of hotel performance metrics in the areas of revenue, rate management and occupancy patterns.
Environmental Economics – Issues pertaining to the environment have a major financial impact on society and government. Environmental economics examines the way human decisions affect the quality of the environment, how human values and institutions shape our demands for improvements in the quality and about designing effective public policies to bring about these improvements. Students examine problems and solutions relating to environmental policy analysis in the Canadian context.
Interpersonal Communication – Effectively communicating with others, both professionally and personally, is an art that requires conscious development. Students address the techniques related to interpersonal communication challenges in the diverse workplace. Focus is on communication barriers, verbal and non-verbal communication, listening, team work, and relational dynamics. Through role play, analysis, and case studies, students engage in simulated and authentic interpersonal communication situations.
Principles of Urban Planning – Increasingly cities and communities are feeling the pressure of expansion, and people from all walks of life feel disconnected from the processes, procedures, and decisions that are affecting everyday life. Students consider urban transformation with a focus on practicing sustainability by exploring innovations in land use, transportation, resource planning and economic development, resulting in employment opportunities, as well as healthy and vibrant cities. Students use local and regional activities as a starting point for developing a knowledge base for future social and community involvement. Research projects and assignments encourage students to identify the gaps between theoretical approaches to urban planning and the practical applications as evidenced in their local surroundings.
Environmental Science – Environmental science is an interdisciplinary study of how the earth works, human interaction with the earth and how to address the existing environmental problems. Students explore natural capital and the degradation. Students engage in case studies, critical thinking and analysis of alternatives in exploring solutions and trade-offs in trying to address degradation.
Introduction to Sociology – When working with individuals and groups it is important to understand both the background and influences present. Students develop a familiarity with sociological theories and methodological approaches used to study individual and group behaviours. Students also examine variables that include culture, social class, race, and gender and how these variables may impact work with diverse individuals and groups.
Financial Accounting –Students learn basic accounting principles and the accounting process. Students examine the role of financial accounting from a user perspective including preparation and use of financial statements, concepts of accrual accounting, internal control issues and statement analysis. Learning activities are designed to provide opportunities for practical application of the concepts.
Cost Control in Hospitality and Tourism – The importance of controlling expenses in food service, attractions retail and lodging operations is demonstrated. Students explore topics, such as purchasing, receiving, storing, issuing, budgeting, menu pricing, and labour cost control with emphasis on food and beverage operations. Students also learn various principles and procedures to.
Introduction to Human Resources Management – A comprehensive understanding of human resources management is essential to the recruitment, hiring, evaluation, training, development and compensation of employees in this industry. Students develop an understanding of job analysis and job descriptions and the role they play in human resources management. They examine the Canadian legal context as it pertains to employment in the hospitality and tourism field.
Marketing Concepts – Students are exposed to a detailed examination of all aspects of the marketing mix and finish up with the production of a marketing plan for a tourism or hospitality business. Grounded in theory and case studies, special emphasis is placed on product and market development, pricing strategies, traditional and online promotional strategies, personal and trade sales techniques, e-commerce, public relations strategies, familiarization tours and effective messaging.
Statistics – Students explore fundamental statistical concepts and use statistical software to summarize, analyze and present both descriptive and inferential statistics. Topics include central tendency, variation, probability, central limit theorem, sampling, estimation, hypothesis testing and simple regression and correlation. These theoretical concepts are explained through practical examples from various sectors. Students develop the required background for further study related to research.
Organizational Behaviour – Organizational behaviour through the various methods, theories, principles and accepted research in the field is introduced. Students learn about the behaviour of individuals and small groups in the workplace, as well as the whole organization and its relation to the environment. They learn to apply principles and current research to predict and interpret behaviours of individuals and groups.
Entrepreneurship – Entrepreneurship and small business management are introduced from a Georgian perspective. Students develop the skills required to identify and evaluate a business opportunity; they investigate organizational structures of businesses and develop a business plan. A business simulation model provides the opportunity to practice and develop emerging entrepreneurial skills.
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
Careers
Career opportunities may include: working as guest service, food and beverage, front desk managers and supervisors. Graduates may also secure employment as club managers, independent consultants, event planners, restaurant managers and supervisors, working with facility management companies, human resources and working as independent entrepreneurs.
Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Analyze and evaluate the impact of current events on the interdependent components of the global hospitality and tourism industry.
- Use leadership principles and front line hospitality and tourism experience to work effectively as both a team member and leader.
- Explain and apply sound business practices and management strategies, to navigate an organization through a competitive marketplace and ensure organizational growth and sustainability.
- Develop and foster a culture of client service and organizational excellence within a hospitality and tourism business environment.
- Utilize critical thinking and research skills to solve problems, formulate strategies and customize solutions for the hospitality and tourism industry.
- Interpret and communicate concepts, information, arguments and analysis accurately and reliably for a variety of purposes and to a range of local, national and international audiences.
- Distinguish and apply strategic leadership skills and evidence-based management practices, to promote and advance the hospitality and tourism industry.
- Interact respectfully with diverse people, groups and cultures to achieve personal and workplace goals.
- Identify and leverage technologies, to facilitate and enhance operations within a hospitality and tourism business environment.
- Choose and express reflective practice strategies and self-regulated learning, to update knowledge, skills, and apply new learning with confidence in changing situations.
- 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.
Application Information
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 admission@esm-tbilisi.ge