Faculty of Hotel & Tourism Management

 

HM705

Master in Gastronomy - HM705

BROCHURE

PROGRAMME DESCRIPTION:
This program gives special importance to student- centered learning in developing the required competences in the area of hospitality. This program provides a platform for student to further enhance the learning in acquiring special areas of interest within the hotels and resorts scope. Student will be actively involved in understanding the current issues and problems associated with the management and organizations at large and evidently the findings of the study will contribute to the hospitality field at large.


PROGRAMME OBJECTIVES:
The objective is to prepare candidates who are able to demonstrate a mastery research foundation through a systematic and rigor investigation and be able to educate the public at large.

HM770

Master in Hospitality - HM770

BROCHURE

PROGRAMME DESCRIPTION:
The Master Program by coursework is designed to train individual or industry professionals seeking to advance their careers. This program prepares students for middle and upper level management positions in the broad realms of hotels, resorts, restaurants, food service, tourism and gastronomy related fields. Students are expected to augmenting managerial competencies, analytical, organizational skills and the ability to anticipate, decide and solving matters in situations related in his or her professional fields. The length of study is 1 ½ year for a full-time and 2 ½ year for a part-time basis. Successful completion of an approved subjects leads to the award of a Master in Hospitality Management, Master in Tourism Management, Master in Foodservice Management or Master in Gastronomy.

PROGRAMME OUTCOMES:
- Able to demonstrate proficiency and continuously seek knowledge pertaining to hospitality and tourism realms
- Able to examine mechanisms and techniques employed in the management of hotel, convention and meetings, tourism or food service facilities.
- Able to analyze contemporary issues related to hospitality and tourism areas and undertake suitable actions for organization and society well-being.
- Able to conduct research on problems in the hospitality and tourism industry and disseminate research findings by writing abstracts, manuscripts, and other documents and by making professional presentations.
- Able to Work collaboratively with colleagues to accomplish mission, goals and objectives of organization in performing managerial tasks to meet organizational and industrial challenges and demands with ethics.
- Able to demonstrate positive attitudes and work values, and recognize the impact of hospitality and tourism industry in a global, economic, environmental and society context and the ability to take social responsibility.
- Able to acquire hospitality and tourism management information through various sources such as the library or information technology to enhance knowledge and information gathering critically for life-long learning commitment for continual professional growth.
- Able to competently illustrate entrepreneurial skills through management designed to make strategic decisions and develop effective solutions for hospitality and tourism organizations.
- Able to demonstrate leadership characteristics and professional behaviors.

HM771

Master in Tourism Management (HM771)

BROCHURE

PROGRAMME DESCRIPTION:

The Master Program by coursework is designed to train individual or industry professionals seeking to advance their careers. This program prepares students for middle and upper level management positions in the broad realms of hotels, resorts, restaurants, food service, tourism and gastronomy related fields. Students are expected to augmenting managerial competencies, analytical, organizational skills and the ability to anticipate, decide and solving matters in situations related in his or her professional fields. The length of study is 1 ½ year for a full-time and 2 ½ year for a part-time basis. Successful completion of an approved subjects leads to the award of a Master in Hospitality Management, Master in Tourism Management, Master in Foodservice Management or Master in Gastronomy.

PROGRAMME OUTCOMES:

At the end of this programme students should be:

- Able to recognize evolving issues and challenges in the areas of hospitality and tourism industry.
- Able to apply techniques employed in the management of tourism facilities.
- Able to analyze contemporary issues related to tourism areas and undertake suitable actions for organization and society well-being.
- Able to effectively communicate ideas and results verbally and in writing.
- Able to work collaboratively with colleagues to accomplish mission, goals and objectives of organization.
- Able to demonstrate work values and ethical responsibility in handling the impact of global economic environment.
- Able to acquire tourism management information through various sources such as the library or information technology to enhance knowledge and information gathering critically for life-long learning commitment.
- Able to acquire and apply entrepreneurial and managerial skills in decision making for tourism organizations.
- Able to demonstrate leadership characteristics and partake professional responsibilities.

HM772

Master in Food Service Management (HM772)

BROCHURE

PROGRAMME DESCRIPTION:

The Master Program by coursework is designed to train individual or industry professionals seeking to advance their careers. This program prepares students for middle and upper level management positions in the broad realms of hotels, resorts, restaurants, food service, tourism and gastronomy related fields. Students are expected to augmenting managerial competencies, analytical, organizational skills and the ability to anticipate, decide and solving matters in situations related in his or her professional fields. The length of study is 1 ½ year for a full-time and 2 ½ year for a part-time basis. Successful completion of an approved subjects leads to the award of a Master in Hospitality Management, Master in Tourism Management, Master in Foodservice Management or Master in Gastronomy.

PROGRAMME OUTCOMES:

At the end of this programme students should be:

- Able to recognize evolving issues and challenges in the areas of hospitality and tourism industry.
- Able to apply techniques employed in the management of tourism facilities.
- Able to analyze contemporary issues related to tourism areas and undertake suitable actions for organization and society well-being.
- Able to effectively communicate ideas and results verbally and in writing.
- Able to work collaboratively with colleagues to accomplish mission, goals and objectives of organization.
- Able to demonstrate work values and ethical responsibility in handling the impact of global economic environment.
- Able to acquire tourism management information through various sources such as the library or information technology to enhance knowledge and information gathering critically for life-long learning commitment.
- Able to acquire and apply entrepreneurial and managerial skills in decision making for tourism organizations.
- Able to demonstrate leadership characteristics and partake professional responsibilities.

HM750

Master of Science (Hotel Management) - HM750

BROCHURE

PROGRAMME DESCRIPTION:

This program gives special importance to student- centered learning in developing the required competences in the area of hospitality. This program provides a platform for student to further enhance the learning in acquiring special areas of interest within the hotels and resorts scope. Student will be actively involved in understanding the current issues and problems associated with the management and organizations at large and evidently the findings of the study will contribute to the hospitality field at large.

PROGRAMME OBJECTIVES:

The objective is to prepare candidates who are able to demonstrate a mastery research foundation through a systematic and rigor investigation and be able to educate the public at large.

HM751

Master of Science (Tourism Management) - HM751

BROCHURE

PROGRAMME DESCRIPTION:

This program gives special importance to student- centered learning in developing the required competences in the area of tourism and its related event. This program provides a platform for student to further enhance the learning in acquiring special areas of interest within the tourism scope. Student will be actively involved in understanding the current issues and problems associated with the growth of tourism industry and the outcome of the study will evidently contribute to the understanding of current tourism scenario at large.

PROGRAMME OBJECTIVES:

The objective is to prepare candidates who are able to demonstrate a mastery research foundation through a systematic and rigor investigation, and be able to educate the public at large.

HM752

Master of Science (Food Service Management) - HM752

BROCHURE

PROGRAMME DESCRIPTION:

This program gives special importance to student- centered learning in developing the required competences in the area of institutional and foodservice management. This program provides a platform for student to further enhance the learning in acquiring special areas of interest within the foodservice scope. Student will be actively involved in understanding the current issues and problems with the management and organizations at large and evidently the findings of the study will contribute to the foodservice field at large.


PROGRAMME OBJECTIVES:

The objective is to prepare candidates who are able to demonstrate a mastery research foundation through a systematic and rigor investigation and be able to educate the public at large.

HM950

Doctor of Philosophy (Hotel and Tourism Management) - HM950

BROCHURE

PROGRAMME DESCRIPTION:

This program gives special importance to student- centered learning in developing the required competences in the area hospitality and tourism. This program provides a rigorous grounding in the most advanced interdisciplinary research avenues in the fields of hospitality and tourism. The outcome of the study in the respective field of specialization will evidently contribute and add new knowledge to the hospitality and tourism body of knowledge at large.


PROGRAMME OBJECTIVES:

The objective is to prepare candidates to demonstrate a significant knowledge contribution to the field of investigation through a systematic and rigorous scientific investigation. Evidently the findings of the study will add new knowledge in the research field and be able to educate the public at large.