Year 1: Core Units

Year 1: Options

Tourism principles & practice

Food & Wine

Management Principles

European studies

Food Hygiene & Microbiology

Language

Managing food and beverage operations

Preparation for work and IT

Finance & Economics

Managing accommodation operations

Year 2: Core Units

Year 2: Options

Tourism Development

Licensed House Management

Marketing Management & Market Research

Gastronomy

Hotel & Catering Law

Quality Management

Applied Food & Beverage Management

Catering Technology

Human Resource Management

Small Business Enterprise

Finance

Language

Year 1: Core Units

Year 1: Options

Management Principles

Food & Wine

Food Hygiene & Microbiology

European Studies

Managing Food & Beverage operations

Language

Preparation for work and IT

Finance & Economics

Managing Accommodation operations

Nutrition & Health studies

Year 2: Core Units

Year 2: Options

Managing Hospitality Facilities

Licensed House Management

Marketing Management & Market Research

Quality Management

Hotel & Catering Law

Gastronomy

Applied Food & Beverage Management

Catering Technology

Human Resource Management

Small Business Enterprise

Finance

Language

Semester 1

Food & Beverage Techniques:

• Theoretical Aspects of Food & Beverage Management
• Practical Workshops
• Front Office Operations
• Housekeeping

Business Organisation: The Primary Tools

• Personal Organisation & Planning
• Fundamentals of Commercial & Labour Law
• Principles of Accounting
• Economic Aspects Affecting a Business Firm
• Fundamental Marketing Techniques as Applied in Hospitality

Business Communication

• Languages
• Office Automation, Word Processing, Spreadsheets & the Internet

Introduction to the Hospitality Environment

• Characteristics of the Tourism & Hospitality Industries Today
• Development & Outlook

Semester 2

Managing a Restaurant

• Restaurant Operations

Managing In The Room Division

• Factors Affecting Rooms Division Profitability
• Analysis and Accommodation of Daily Accounting Transactions

Business Management

• Human Resource Management
• The Principal Legal Issues Concerning Hospitality
• Financial Management and Macroeconomics
• The Marketing Plan

Business Communication

• Languages
• Information Technology using Software Packages for Graphics & Presentation

The Hospitality Environment

• Tourism & Transportation Policies

Visiting Lecture Series

• Series of Weekly Presentations on a Subject of Current Interest given by a Professional from The Hospitality & Tourism Industry

Semester 3

Third and Final Semester is Spent as an Intern Working in a Hospitality Enterprise

Year 1: Core Units

Year 1: Options

Information Technology & Quantitative methods

Food Foundation/ Tourism Today

Hospitality Foundation

Visitor Attraction Management

Social Psychology & Law

Food & Wine

Economics & Finance

The Vegetarian Consumer

Hospitality Contexts

Language

Year 2: Core Units

Year 2: Options

Hospitality Resources Management

Survey Techniques – Customer Research

Food & Beverage Management

Operations Management

Finance & Marketing Management

International Culinary Arts & Wines 1

Human Resource & Career Management

Licensed Retailing

Hotel & Catering Law

Conference & Hospitality Events Management

Business Tourism

Food Safety, Nutrition and Health

European Union Studies

Language

Year 3: Core Units

Year 3: Options

Hospitality Facilities Design & Planning

Organisational Behaviour

Contemporary Hospitality Issues

Computer Aided Design

Strategic Planning

International Hospitality Management

Dissertation

Hospitality Marketing Planning

International Culinary Arts & Wines 2

Hospitality & Tourism Enterprise

Hospitality Management Application

Food Supply Change Management

Language

Year 1: Core Units

Year 1: Options

IT & Quantitative Methods

Visitor Attraction Management

Social Psychology & Law

Hospitality Contexts

Tourism Today

Tourism Behaviour

Economics & Finance

Food & Wine

Hospitality Foundation

Language

Year2: Core Units

Year 2: Options

Finance & Marketing Management

Cultural Tourism

Human Resource & Career Management

Business Tourism

Hospitality Resource Management

Hotel & Catering Law

European Tourism Enterprise & Development

European Tourism Field Project

Licensed Retailing

International Culinary Arts & Wines 1

Conference & Hospitality Events Management

Marketing Communications

Language

Year 3: Core Units

Year 3: Options

Strategic Management

Tourism Marketing

International Tourism

International Hospitality Management

Dissertation or

Tour operations Business Simulation or

Hospitality Management Application

Heritage Tourism

Tourism & The Media

Tourism Planning

Contemporary Hospitality Issues

Hospitality & Tourism Enterprise

Language

Core Requirements:

Credits

• Introduction to Lodging
• Strategic Management

3

3

• Organisational Behaviour and Interpersonal Skills
• Human Resources Management

3

3

• Financial Accounting
• Managerial Accounting
• Finance
• Hospitality Financial Management

3

3

3

3

• Introduction to Food Service Operations
• Culinary Theory and Practice
• Restaurant Management

4

4

4

• Principles of Marketing
• Marketing Elective

3

3

• Hotel Development and Planning
• Hospitality Facilities Operations

3

3

• Managerial Communication 1
• Managerial Communication 2

3

3

Core Requirements & Credits: Continued

• Micrcomputing
• Hospitality Quantitative Analysis
• Information Technology in the Hospitality Industry

3

3

3

• Business and Hospitality Law

3

• Microeconomics for the Service Industries
• Macreconomics

3

3

Specifically required Credits

72

Hotel Electives

12

Distributive Electives

18

Free Electives

18

Total Credits required for Graduation

120

Hotel School Electives

Management Operation

Human Resources Management

Financial Management

Food & Beverage Management

Marketing and Tourism

Property Asset Management

Communication

Operations Management, Information Technology

Law

Other

Distributive Electives

1. Humanities/ Languages/ Fine ARTS/ Performing Arts (H)

Practical Work Experience for Hotel School Students

The school requires students to gain practical work experience (800 hours) within the Hospitality industry before Graduation. Students are encouraged to apply for summer employment and internships for the classroom break period beginning at the end of May until the end of August

Optional Programs

1. Concentration: Students may decide to have an official concentration on a particular are of the core curriculum

Semester 1: Subjects

Semester 2: Subjects

Introduction to the Hospitality Industry

Fundamentals of food service (2 credits)

Expository Composition 11

Hospitality elective (2 credits)

Introductory Microeconomic Analysis & Management Sciences

Introduction to Macroeconomic Analysis

Applied Mathematics for social & Management Science

Introduction to computers

Social Science requirement

Semester 1

Semester 2

Hospitality Technology & Computer Applications

Hospitality Law

Intermediate Composition/ Creative Writing

Accounting 1

Natural Science Requirement

Literature Requirement

Introduction to Hospitality Marketing

Hospitality Elective (4 credits)

Field Experience 1 (0 credits)

Semester 1

Semester 2

Managerial Accounting for the Hospitality Industry

Human Resource Management For The Hospitality Industry

Foreign Language Requirement

Elementary Statistics or

Statistics 1

General elective (4 credits)

History Requirement

Foreign Language Requirement

Field Experience 2 (0 credit)

General Elective (4 credits)

Semester 1

Semester 2

Finance for The Hospitality Industry

Advanced Hospitality Marketing

Food & Beverage Management

Hospitality Elective (4 credits)

General Elective (4 credits)

General Elective (4 credits)

Philosophy Requirement

General Elective (4 credits

International Experience (0 credit)

Semester 1

Semester 2

Catering and Licensed Trade Management 1

Catering and Licensed Trade Management 2

The Hospitality Industry

Accommodation and Front Office studies

Research Methods

Hospitality Management

Semester 1

Semester 2

Hospitality Marketing

Employment Issues

Hospitality Accounting & Financial Studies

Operations Management

Hospitality Systems

Elective

Elective Choices

Tourism

Advanced Wine & Spirits

Food Evaluation

YEAR 3

48 Week Industrial Placement

Semester 1

Semester 2

Hospitality Marketing Management

Strategic Hospitality Management

Resource Management in The Hospitality Industry

Dissertation

Elective

Elective

Elective Choices

Licensed Trade Management

Quality Issues

Advanced Food Hygiene

Decision Making

Year 1: College Based

Subjects

Food & Beverage studies

Accommodation Services

Economics & Mathematics

Management & Communication

Finance

French/ German

Hotel Operations

Year 2: Operative Placement In Switzerland or Other European Country

Learn about hotel products & system, languages and operative experience

Objectives – to give students an in depth knowledge of the hotel industry

-To improve language skills

-To develop strong work ethos

Character building and the learning of life skills

Development of interpersonal skills

Students participate in distance learning courses in 1) Marketing (2) Business policy (3) Human Resource Management (4) Languages

Enables students to apply business principles to a real life environment

Year 3

3 Month Assignment

3 Month Supervisory assignment in an Irish Hotel

College Based Subjects

Human Resource Management

Management Economics

Statistics

Management Accountancy

Marketing Principles

National Economics & Management Information Systems

Options

Financial Accounting Advanced/ Buyer Behaviour

Year 4

Summer spent on placement ideally covering areas that have been omitted from the students practical training to date

September: Students attend National University Ireland Galway (NUIG) to complete year 3 of the bachelor of Commerce degree. In Galway students will cover subjects such as 1) Finance (2) Marketing (3) Human Resources or Law

June: Students complete their placement program for one year. Year comprises of a Trainee Management stage or Internship with major hotel groups in Britain, Ireland, Europe and America. Students spend time in most of the following areas:

Supervision

Junior Management

Duty Management in the Food & Beverage and Accommodation areas

Accounts

Marketing/ Sales

Personnel & Customer Relations

October/ November: Students return to Galway & Shannon for their graduations and continue with their placement until the following May. At the end of placement students either remain with their year 4 employer or are offered posts by other companies

COURSE CURRICULUM

Marketing & Tourism

Economic & Legal Studies

Finance

Human Resources

Facilities Management

Food Service Management

Accommodation Management

Information Technology

Languages & Communication

Cultural Studies & Fine Arts

Strategic Management

Internship – Semester 4

Semester 1: Hotel Operations

Hotel & Tourism Industry

Food Production Theory

Cuisine Practice

Microbiology

Word Processing

German 1

English Grammar

Practical Preparation

Semester 2: Hotel Operations & Internship

Front Office Procedure

Hotel Accounting

Housekeeping Management

Food & Beverage Service

Service Practice

Beverages

Computer Systems 1

Supervision

Front Office Computers

Practical Preparation

German 2

Internship – 1 Semester

Qualification – Swiss Diploma in Hotel Operations

Semester 3 & 4: Hotel Management

Semester 3

Hospitality Law

Introduction to Marketing

Financial Accounting

Economics

Computer Systems 2

English Writing

Convention Management

Introduction to Algebra

Project

Semester 4

Facilities Management

Food & Beverage Control

Ecology

Hospitality Marketing

Project Management

Written Business Communication

Managerial Accounting

Psychology

Cuisine Operations

Sociology

Mathematics & Statistics

International Hotel Management

Thesis Preparation

Qualification: Swiss Higher Diploma in Hotel & Restaurant Management

Managerial Accounting

Psychology

Cuisine Operations

Sociology

Mathematics & Statistics

International Hotel Management

Thesis Preparation

Qualification: Swiss Higher Diploma in Hotel & Restaurant Management

Semester 5: Bachelor of Business Administration in Hospitality & Tourism Management

Thesis (Theory & Methodology)

Thesis Implementation

International Hotel Management

Electronic Commerce Techniques

Tourism Management

Strategic Management & Business

Policy

International Strategic Marketing

Management

Tour Operators

Cultural Studies

Human Resource Management

Year 1: Subject Classes

Credit Value

Hotel & Hospitality Management 1(Cuisine)

3.0

Hotel & Hospitality Management 2 (Accommodation Management)

1.0

Hotel & Hospitality Management 3 (Introduction to Hotel Accounting)

1.0

Introduction to Tourism

2.0

Year 2 & 3: Subject Classes

Credit Value

Hotel & Hospitality Management 4 (Food & Beverage Administration)

1.5

Hotel & Management 5 (Management Accounting)

1.5

Hotel & Management 6 (Hospitality Law)

1.5

Year 2 & 3: Subject Classes & Credit Values: Continued

Hotel & Hospitality Management 7 (Financial Accounting)

1.5

Hotel & Hospitality Management 8 (Human Resource Management)

1.5

Hotel & Hospitality Management 9 (Hotel Operational Overview)

1.5

Introduction to Beverage Management

1.5

Advanced Beverage Management

1.5

Project Planning and Facilities Design

1.5

Food, Society and Hospitality

1.5

French for Hotel & Catering Management

3.0

Information Applications in the Hospitality & Tourism Industries

1.5

Strategic Information Management in the Hospitality and Tourism Industries

1.5

Management Seminars (1) and (2)

1.0 each

Year 1: Subject Classes

Credit Value

Hotel & Hospitality Management 1(Cuisine)

3.0

Hotel & Hospitality Management 2 (Accommodation Management)

1.0

Hotel & Hospitality Management 3 (Introduction to Hotel Accounting)

1.0

Introduction to Tourism

2.0

Year 2 & 3: Subject Classes

Credit Value

Hotel & Hospitality Management 4 (Food & Beverage Administration)

1.5

Hotel & Management 5 (Management Accounting)

1.5

Hotel & Hospitality Management 6 (Hospitality Law)

1.5

Hotel & Hospitality Management 7 (Financial Accounting)

1.5

Hotel & Hospitality Management 8 (Human Resource Management)

1.5

Hotel & Hospitality Management 9 (Hotel Operational Overview)

1.5

Introduction to Beverage Management

1.5

Advanced Beverage Management

1.5

Project Planning and Facilities Design

1.5

Food, Society and Hospitality

1.5

French for Hotel & Catering Management

3.0

Information Applications in the Hospitality & Tourism Industries

1.5

Strategic Information Management in the Hospitality and Tourism Industries

1.5

Management Seminars (1) and (2)

1.0 each

Year 4

Strategic Management in the Hospitality Industry - (Compulsory for Single Honours)

Advanced Food & Beverage Operations - (Compulsory for Single Honours)

Small Business Management in Hospitality & Tourism Management

Issues and Controversies in Hospitality & Tourism Management

International Perspectives in Organisations & Employment in Hospitality & Tourism

Facilities Management

Convention Management

Hospitality & Tourism Franchising

General Paper (Hotel & Hospitality Management) (Compulsory)

Dissertation (Hotel & Hospitality Management) (Compulsory)