Bachelor of Science Food, Beverage & Operations Management Specialisation

  • Level : Undergraduate
  • Length : 4 years (including the Preparatory year) 6 academic semesters + 2 internship semesters
  • Intakes : January & August of each year
  • Typical Admissions Requirements :
    Normally 18 and above, with High School Diploma or equivalent, TOEFL 500/IELTS 5.0

 

 

What will I study?

The BsC in International Hospitality Management prepares students to enter the world of hospitality. It combines sound theory and craftbased learning (practical classes) with professional internships in the industry.

Aim of the programme:

The aim of the Degree Programme is to prepare students for leadership within the Hospitality Industry with a specific focus on Hospitality Management. The student will develop professional, managerial and strategic competencies through a range of teaching processes, including craft based learning, didactic and student centered approaches. The programme develops generic thinking skills through exposure to contemporary management theory within the context of hospitality specific operations. The Food, Beverage and Operations specialisation allows students to focus on the operational context of the hospitality industry opening other career opportunities.

 

Students can choose 1 of 3 BSc specialisations

  • BSc in Food, Beverage and Operations Management
  • BSc in Food, Beverage and Operations Management & Design and Project Management
  • BSc in Food, Beverage and Operations Management & Events Management

Learning Outcomes

By the end of the BSc programme students will be able to:

  1. Act as autonomous learners and reflective practitioners working towards realizing their personal and professional potential.
  2. Reflect on the knowledge and skills acquired, differentiating between the many roles and responsibilities of a manager within a range of hospitality environments.
  3. Demonstrate an understanding and awareness of the crosscultural, moral and ethical issues in the management of hospitality organisations.
  4. Examine and critically analyze the principles and practices of theory to respond to contemporary issues and evaluate trends affecting the global hospitality industry.
  5. Use effectively the full range of common skills developed during the programme.

Programme Overview

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