Drawing on the school’s extensive experience of researching and working in hospitality management, this course combines the study of core business and management topics with industry-based practical experience. The first year will develop students’ understanding of the challenges confronted by the international hotel sector with knowledge that combines general business acumen and real-world work experience. Our students will also have the chance to grow in their cultural awareness by studying a language. With the abundance of hospitality establishments available, the first year will have several hands-on opportunities for our students which will enable them to learn, plan, organise, evaluate and manage successful hospitality businesses. This combination of academic theory, up-to-date industry knowledge and practical experience will kick-start their future hospitality management career, allowing students to graduate to the next year as confident professionals, ready to tackle the second year with a broader horizon.
Reflecting the variety of the hospitality and tourism industry, students will choose optional modules to study alongside compulsory core topics, allowing them to specialise and develop skills in the areas that are most relevant to their interests and aspirations. In the second year, our focal point will be hotel operations and research methodology, and with the combination of the two, students will have the opportunity to develop their professional, academic and personal potential, equipping them to be adaptable, resilient, entrepreneurial and digitally savvy in the workplace. Our courses will be taught by experienced and knowledgeable staff, who are all respected in their research and industry fields. Academic lectures are combined with field trips, site visits and guest lectures from industry professionals, providing them with the most up-to-date and relevant education possible. Due to our exceptional industry connections, and the relevance of our courses to current challenges in the tourism sector, our graduates are prepared to become responsible managers and strategic leaders of the industry and are consequently highly attractive to employers of hospitality and other diverse disciplines.
This course will provide students with the opportunity to develop the required academic and professional skills needed to become a successful graduate in the 21st Century. They will develop these skills to a level of competency where they can be used and applied in other courses and for gaining work experience whilst studying. Students will develop a critical awareness of, and approach to, the application of academic and industry research, essay and report composition skills. They will also be able to demonstrate eective communication, team membership and personal organizational skills.
The aim of this course is to provide students with the financial knowledge and accounting skills needed to make informed management planning and control decisions within the workplace. It will teach students to prepare and analyse financial statements, and interpret data to establish correct managerial and financial decisions. Through the application of management accounting techniques, students will be able to identify the financial problems facing an organisation, and evaluate potential solutions. Students will gain the ability to summarise how the external environment impacts on organisations, and give practical solutions to the way businesses will need to overcome and take advantage of these factors.
Through a combination of practice and theory, this course aims to introduce students to develop their appreciation of a broader range of food/drink products; set within a range of societal and international contexts. Students will be able to experience, understand and evaluate food and drink from culturally divergent backgrounds, and understand the traditional and historical perspectives central to the culinary arts. This course will teach them to identify and describe contemporary food and drink issues, trends and societal underpinnings; respecting societal, ethical and cultural values.
This course will introduce students to the scope, variety and nature of the hospitality industry. It will provide the initial underpinning professional and technical knowledge for students, in the management of sustainable hospitality facilities. Students will learn to describe the structure of the hospitality industry and the factors that drive change, and discuss the influence of internal and external stakeholders and direct operations of a range of hospitality facilities including lodging, event venues, casinos and transportation. Students will be able to explain and understand the centrality of the customer in the hospitality experience and define the factors that ensure successful management of the hospitality consumer experience.
The aim of this course is to furnish students with the operational management principles that underpin successful food and beverage businesses in a supportive, practical and applied environment. In doing so, students will have developed a strong and comprehensive foundation in the discipline of food and beverage management. The course will teach them how to understand, design and apply appropriate production and service systems to a range of practical situations, enabling the ecient and eective management of those food and beverage environments.
The aim is to introduce students to the basics of marketing within a goods and service environment and underpin further related marketing content at more advanced stages of the programme. Students will learn to describe, explain and analyse the basic theories, concepts and principles along with understanding marketing terminology and the associated disciplines. They will gain an understanding of the relationship of the organisation and the consumer within the contemporary business environment. After studying this course, they will have the skills to identify, research and select information in order to evaluate, design and justify solutions to marketing problems, enabling the strategic utilisation of multiple methods for sector specific purposes.
At the end of this course, students will have acquired a low to high proficiency level, which means they will be able to handle successfully a variety of basic communicative tasks necessary for survival. Students will be able to grasp the main idea of and get some additional information from authentic written and oral texts focused on everyday topics. Students will develop listening and reading strategies, such as predicting content, recognizing cognates, guessing meaning from context, and using a bilingual dictionary.
The aim of this course is to prepare students to successfully undertake academic research projects independently. At the end of this course, students will be able to analyse using specific software as required, interpret and discuss qualitative and/or quantitative results relevant to the field of study, identify gaps in current knowledge from a review of existing literature in a relevant topic and articulate research aims and objectives in relation to that gap. The learning and teaching strategy is designed to promote a student centred approach to the acquisition of specialist knowledge through lectures exploring the fundamental concepts underpinning the issues covered in the course as well as interactive seminars and practical sessions in IT rooms in which students will work in groups on examples relevant to their course.
This course aims to familiarise students with the concept and management of outlets in hotels as well as the techniques, methods and types of related services. It will further enable students to gain a deep understanding of the challenges and complexities of managing hotel complex outlets and related services. Students will learn to critically evaluate the importance of outlets and related services in international hotels, explore the complexities and challenges of managing hotel outlets and critically appreciate the techniques, methods and systems of outlet operations in hotels.
This course aims to enable students to interact with and manage individuals and groups of people successfully. It will also equip students with the skills to perform eectively in recruitment and selection processes for the global job and placement market. Students will be able to reflect and evaluate individual strengths and weaknesses and eectively market themselves to the international job/placement market. They will also be able to critically evaluate and apply the theories, concepts, principles and practice of Human Resource Management to the global industry sector.
This course aims to provide the underpinning knowledge needed in the management of hospitality facilities and to provide an opportunity for students to analyse specific hospitality services and how general management factors apply specifically to their application to the management of hospitality facilities. It looks in depth at particular resources that underpin the eective management of hospitality facilities, including the use of physical space and plant and fixtures and fittings, information technology, people and support services.
The aim of this course is to familiarise students with the dierent Food Production and Food Service systems that are used in the Hospitality Industry. It will provide an opportunity for students to evaluate the use of technology within the Food and Beverage system and examine the factors (both internal and external) that impact on the planning and management of Food & Beverage operations. In doing so the students will examine the financial, legal and marketing constraints which drive decision making within Food and Beverage operations, examine the roles, responsibilities and relationships that exist between the key stakeholders involved in the Food and Beverage system (including customers, sta and suppliers/contractors).
This course is critical to the hospitality industry due to the perishable nature of a service based product. The fundamental principles and concepts of revenue management that we will cover in this course are capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, channel management, and pricing execution. Students will learn to evaluate historical price/demand data to identify distinct customer segments and target them with the right product at the right time and at the right price. They will also learn to develop demand and revenue forecasts and measure their accuracy. COURSES OFFERED AT HSHM REVENUE MANAGEMENT This course is critical to the hospitality industry due to the perishable nature of a service based product. The fundamental principles and concepts of revenue management that we will cover in this course are capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, channel management, and pricing execution. Students will learn to evaluate historical price/demand data to identify distinct customer segments and target them with the right product at the right time and at the right price. They will also learn to develop demand and revenue forecasts and measure their
In the area of tourism management, students will learn to critically evaluate the tourism sectors business, social, technological and political environment. With an amalgamation of tourism, with local and global sustainable development, it will enable the students to assess the contribution and impacts of tourism on society, while tourism policy, planning and marketing will give an understanding of the application of innovative ideas to the development of tourism for the future. Our students will be able to explore a versatile range of perspectives and schools of thought, of how tourism has evolved as a business, how the tourism industry is arranged, and how tourism businesses operate at destination and in a global context.
This course will provide students with the opportunity to develop the required academic and professional skills needed to become a successful graduate in the 21st Century. They will develop these skills to a level of competency where they can be used and applied in other courses and for gaining work experience whilst studying. Students will develop a critical awareness of, and approach to, the application of academic and industry research, essay and report composition skills. They will also be able to demonstrate eective communication, team membership and personal organizational skills.
The aim of this course is to provide students with the financial knowledge and accounting skills needed to make informed management planning and control decisions within the workplace. It will teach students to prepare and analyse financial statements, and interpret data to establish correct managerial and financial decisions. Through the application of management accounting techniques, students will be able to identify the financial problems facing an organisation, and evaluate potential solutions. Students will gain the ability to summarise how the external environment impacts on organisations, and give practical solutions to the way businesses will need to overcome and take advantage of these factors.
Through a combination of practice and theory, this course aims to introduce students to develop their appreciation of a broader range of food/drink products; set within a range of societal and international contexts. Students will be able to experience, understand and evaluate food and drink from culturally divergent backgrounds, and understand the traditional and historical perspectives central to the culinary arts. This course will teach them to identify and describe contemporary food and drink issues, trends and societal underpinnings; respecting societal, ethical and cultural values.
This course will introduce students to the scope, variety and nature of the hospitality industry. It will provide the initial underpinning professional and technical knowledge for students, in the management of sustainable hospitality facilities. Students will learn to describe the structure of the hospitality industry and the factors that drive change, and discuss the influence of internal and external stakeholders and direct operations of a range of hospitality facilities including lodging, event venues, casinos and transportation. Students will be able to explain and understand the centrality of the customer in the hospitality experience and define the factors that ensure successful management of the hospitality consumer experience.
The aim of this course is to furnish students with the operational management principles that underpin successful food and beverage businesses in a supportive, practical and applied environment. In doing so, students will have developed a strong and comprehensive foundation in the discipline of food and beverage management. The course will teach them how to understand, design and apply appropriate production and service systems to a range of practical situations, enabling the ecient and eective management of those food and beverage environments.
The aim is to introduce students to the basics of marketing within a goods and service environment and underpin further related marketing content at more advanced stages of the programme. Students will learn to describe, explain and analyse the basic theories, concepts and principles along with understanding marketing terminology and the associated disciplines. They will gain an understanding of the relationship of the organisation and the consumer within the contemporary business environment. After studying this course, they will have the skills to identify, research and select information in order to evaluate, design and justify solutions to marketing problems, enabling the strategic utilisation of multiple methods for sector specific purposes.
At the end of this course, students will have acquired a low to high proficiency level, which means they will be able to handle successfully a variety of basic communicative tasks necessary for survival. Students will be able to grasp the main idea of and get some additional information from authentic written and oral texts focused on everyday topics. Students will develop listening and reading strategies, such as predicting content, recognizing cognates, guessing meaning from context, and using a bilingual dictionary.
The aim of this course is to prepare students to successfully undertake academic research projects independently. At the end of this course, students will be able to analyse using specific software as required, interpret and discuss qualitative and/or quantitative results relevant to the field of study, identify gaps in current knowledge from a review of existing literature in a relevant topic and articulate research aims and objectives in relation to that gap. The learning and teaching strategy is designed to promote a student centred approach to the acquisition of specialist knowledge through lectures exploring the fundamental concepts underpinning the issues covered in the course as well as interactive seminars and practical sessions in IT rooms in which students will work in groups on examples relevant to their course.
This course aims to familiarise students with the concept and management of outlets in hotels as well as the techniques, methods and types of related services. It will further enable students to gain a deep understanding of the challenges and complexities of managing hotel complex outlets and related services. Students will learn to critically evaluate the importance of outlets and related services in international hotels, explore the complexities and challenges of managing hotel outlets and critically appreciate the techniques, methods and systems of outlet operations in hotels.
This course aims to enable students to interact with and manage individuals and groups of people successfully. It will also equip students with the skills to perform eectively in recruitment and selection processes for the global job and placement market. Students will be able to reflect and evaluate individual strengths and weaknesses and eectively market themselves to the international job/placement market. They will also be able to critically evaluate and apply the theories, concepts, principles and practice of Human Resource Management to the global industry sector.
This course aims to provide the underpinning knowledge needed in the management of hospitality facilities and to provide an opportunity for students to analyse specific hospitality services and how general management factors apply specifically to their application to the management of hospitality facilities. It looks in depth at particular resources that underpin the eective management of hospitality facilities, including the use of physical space and plant and fixtures and fittings, information technology, people and support services.
The aim of this course is to familiarise students with the dierent Food Production and Food Service systems that are used in the Hospitality Industry. It will provide an opportunity for students to evaluate the use of technology within the Food and Beverage system and examine the factors (both internal and external) that impact on the planning and management of Food & Beverage operations. In doing so the students will examine the financial, legal and marketing constraints which drive decision making within Food and Beverage operations, examine the roles, responsibilities and relationships that exist between the key stakeholders involved in the Food and Beverage system (including customers, sta and suppliers/contractors).
This course is critical to the hospitality industry due to the perishable nature of a service based product. The fundamental principles and concepts of revenue management that we will cover in this course are capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, channel management, and pricing execution. Students will learn to evaluate historical price/demand data to identify distinct customer segments and target them with the right product at the right time and at the right price. They will also learn to develop demand and revenue forecasts and measure their accuracy. COURSES OFFERED AT HSHM REVENUE MANAGEMENT This course is critical to the hospitality industry due to the perishable nature of a service based product. The fundamental principles and concepts of revenue management that we will cover in this course are capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, channel management, and pricing execution. Students will learn to evaluate historical price/demand data to identify distinct customer segments and target them with the right product at the right time and at the right price. They will also learn to develop demand and revenue forecasts and measure their
In the area of tourism management, students will learn to critically evaluate the tourism sectors business, social, technological and political environment. With an amalgamation of tourism, with local and global sustainable development, it will enable the students to assess the contribution and impacts of tourism on society, while tourism policy, planning and marketing will give an understanding of the application of innovative ideas to the development of tourism for the future. Our students will be able to explore a versatile range of perspectives and schools of thought, of how tourism has evolved as a business, how the tourism industry is arranged, and how tourism businesses operate at destination and in a global context.
Focusing on high education with the best quality.
Introducing our newest academic program — the BS Hospitality Management at Beaconhouse National University. Offered in collaboration with Hashoo School of Hospitality Management, this program is part of the School of Management Sciences.
Hospitality
A comprehensive two-year program designed to equip students with foundational hospitality management knowledge, hands-on hotel training, and business skills to prepare them for global careers or advanced degree pathways.
Hospitality
An intensive six-month diploma offering advanced operational skills in hospitality and tourism. Ideal for professionals seeking quick career advancement or specialized knowledge for supervisory roles in luxury service environments.
Hospitality
A one-year postgraduate diploma focused on strategic leadership, revenue management, and global hospitality trends. Perfect for aspiring executives aiming for senior roles in international hotels and resorts.
Hospitality
