This is an introductory course in economics aiming to help students to start thinking as economists and introduce them to the basic concepts of microeconomics. Initially, the lectures focus on the basic principles of economics. Next, the lectures focus on analysing the mechanism through which the forces of demand and supply determine the prices in the markets and the efficiency of the markets. The course is also interested to examine the efficiency of the markets and the effects of various public policies on the markets and the efficiency of the markets. Finally, the course examines the cost of production and how produces make their decisions under different market structures.

This is an introductory course in economics aiming to help students to start thinking as economists and introduce them to the basic concepts of microeconomics. Initially, the lectures focus on the basic principles of economics. Next, the lectures focus on analysing the mechanism through which the forces of demand and supply determine the prices in the markets and the efficiency of the markets. The course is also interested to examine the efficiency of the markets and the effects of various public policies on the markets and the efficiency of the markets. Finally, the course examines the cost of production and how produces make their decisions under different market structures.

The course aims to familiarize students to the basic concepts of limit, continuity, differentiation and integral. Furthermore, the course purposes to introduce student to the theory of optimization and help them to understand appropriate mathematical methods that will lead them to study and solve economic, administrative and other problems using mathematical analysis.

The course aims to introduce students to the basic statistical concepts and the analytical procedures used in quantitative research in economics and business administration. Students should understand basic principles of Probability Theory and Statistics to be able to apply basic statistical methods. By the end of the course the students will be able to process data, prepare tables and charts and present and analyze statistical results.

The main objective of this course is to introduce students to international trade that is economic exchanges between nations. The course examines exchanges between nations in the form of goods and services. The first part of the course presents an overview of the global economy and the nature and significance of exchanges between nations. The course continues with an introduction into the economic theories of international trade. It also examines the costs and benefits to a nation from its participation in international exchanges. The course then takes up the nature and forms of barriers to trade that different nations impose on the flow of international trade and the reasons for their imposition. The course emphasizes the application of theories to current issues in world trade and illustrates the arguments with specific examples drawn mostly from the experience of the European Union in world trade.

The course is an introduction to international finance that is financial exchanges between nations. The first part is a general overview of international financial exchanges and introduces the various concepts of a nation’s balance of payments. Subsequently the course presents a general overview of the foreign exchange market and the parity conditions determined by the market. The course then discusses the basic balance of payments theories and theories of the determination of the exchange rate. Throughout the course emphasis is given on the applications of international finance to contemporary inter country financial relations and examples are provided to illustrate the theories drawn from the experience of the European Union and the role of the euro in the global financial system.

Presentation of the basic concepts and tools used by businesses and investors in financial decision making. The course consists of lectures and problems related to Financial institutions, markets and debt instruments issued by the government of Cyprus, loanable funds theory, determinants of interest rates, yield curves, spot and forward rates, Greek and Cypriot financial crisis, time value of money with applications, private and business loan financing, types and pricing of bonds, evaluation and pricing of stocks, measurement of investment risk, Capital Asset Pricing Model, capital budgeting and cash-flow computation.

The main objective of the course is to introduce students to the fundamentals of financial management. The course aims to provide students with a thorough understanding of the main approaches used by corporations and financial institutions to manage working capital, inventory, and accounts, appraise investments and manage risk. The educational objectives are:

• Introduce students to the fundamentals of financial management.
• Develop a good understanding of the importance of corporate strategy, the risks involved in financial decisions and these can be managed.
• Acquire a good knowledge of the main approaches used to manage working capital, inventory, accounts receivables, accounts payables and cash.
• Accustom students with investment appraisal techniques in the presence of taxation, inflation and risk.
• Introduce students to risk management and apply risk management strategies for hedging interest rate risk and foreign exchange risk using futures and options.

The course introduces fundamental principles related to shipping. The course aims at introducing students to the maritime industry. Shipping is one of the most important industries worldwide and is a major driver of globalization; since but for shipping, no international trade would have flourished. Without international trade, the global economy would not have the form it has today, and consumers will not have enjoyed most goods they have today; hence, there would be no global economic growth. This course describes and analyzes issues related to the design and organization of the global shipping industry.

The aim of this course is to advance the students’ knowledge and understanding of the application of a variety of International Accounting Standards (IAS) and concepts for the presentation and preparation of financial statements.

To advance the students' knowledge and understanding of key issues in more specialised management accounting topics and to have a broader background in management accounting techniques. Management Accounting II focuses on building competencies in the evaluation, assessment and interpretation of management accounting information with the aim of improving decision making and performance evaluation.

The aim of this course is to develop students’ knowledge and understanding in applying a selection of International Accounting Standards in the preparation, analysis and interpretation of financial statements for a single company and for a simple group of companies. It also aims to explain the provisions outlined in a variety of international accounting standards and the regulatory framework for financial reporting.

The aim of this course is to provide students with a broad understanding and appreciation of the field of human resource management. It also aims to enable participants to apply their in-depth understanding of Human Resource Management to real-life situations in their own business environment.

The aim of the course is to help students acquire a basic understanding of the hotel and tourism industry. It includes a historical review of the industry and the forces shaping its economic and social role in today's changing global environment. The course shall cover key tourism incentives, key concepts of tourism supply and demand, basic principles of tourism planning and development, the typology of tourist agencies and offices, and the role of the public and private sectors in promoting tourism. Particular emphasis is given to the operation of the hotel unit, including its basic departments.

The course explores the fundamental principles and functions of food and beverage management. Emphasis is given on the different types of food and beverage establishments; their structure, organization and functional areas; career opportunities; food and beverage marketing (including public relations and merchandising); menu planning and analysis; modern principles used in product purchasing, receiving, storing, and issuing; and production (basic cooking methods) and service methods. In addition, the course covers applied foodservice sanitation principles and practices, including the Hazard Analysis Critical Control Point (HACCP) system, HR related issues including recruiting and turnover, and industry trends and developments including franchising and environmental issues.

The objective of the course is to enable the students to develop knowledge and understanding of the underlying principles and concepts relating to financial accounting and technical proficiency in the use of double-entry accounting techniques including the preparation of basic financial statements. In addition, students will cover topics in conceptual and regulatory frameworks, annual reporting, and interpretation of accounts, international accounting and creative accounting such as fraud and internal controls.

The course aims to enable students to develop knowledge and understanding of how to prepare and process basic cost and quantitative information to support management in planning and decision making. Management Accounting covers both cost and decision making. In the former the topics of costing and planning control and performance are covered whilst in the latter, both short term and long-term decisions are considered.

A theoretical lesson which aims to students a general idea of what is ethical in business, a general development issues of interest to modern businessmen with several references to case studies, dilemmas and discussion of recent issues such as transparency, meritocracy, ethical values.

The objectives of the course are the following:

· To develop students’ knowledge of the legal framework in Cyprus by introducing them to the sources of Cyprus law and the court structure.

· To familiarize students with the broader context in which law operates, such as the principles of statutory interpretation, human rights law and the way this applies to legal application and analysis.

· To provide students with an understanding of specific key legal areas relating to a variety of business aspects.

· To give students a strong and adequate background to the relevant case law and legislative framework that affects the operation of business.

This intermediate and interdisciplinary survey course of research and theories in social psychology is intended to supply the student with knowledge regarding the permutation and combination of factors that come to affect every day cognitive, perceptual, attitudinal, emotive, and behavioral acts. Being a course in social psychology, students are given the opportunity to develop new skills and abilities, as well as exercise previously acquired informal social psychological knowledge, to facilitate their interaction in emotionally intimate, casually informal, and formal settings as well as minimize conflicts due to various prejudices and biases within them.

The first half of the course provides a systematic approach to Front Office procedures by detailing the flow of business through a hotel, beginning with the reservation process and ending with checkout and settlement. The other half concentrates on the housekeeping department and discusses thoroughly its organisation. In particular, there is a concentration on the Standard Operating procedures (SOPs) of cleaning tasks along with the of cleaning materials used and safety regulations.

The purpose of this course is for students to understand, apply, and critically evaluate the interaction between public and private actors in the field of tourism through the examination of tourism policies, tourism development plans and regulatory mechanisms in a variety of locations and political structures internationally. The course focuses on tourism policy and its relationship with economic, socio-cultural, environmental and political forces that can shape the policy of the tourism industry. This entails both discussions of general concepts and theories, and the application of these abstract approaches to concrete case studies of interaction between public and private actors within tourism in local, regional, national and international settings. In addition, the course aims to develop an understanding of tourism policy-making processes, and to gain skills in the evaluation of tourism plans and policies.

The main objective of the course is to help students to understand how marketing contributes to organizational strategy and particularly to understand how marketing plans are developed, implemented and assessed. A secondary objective is to help students to develop their theoretical, technical and interpersonal skills which marketing managers require to communicate effectively in the business world.

This course aims to provide students with fundamental knowledge of information systems and their applications in the tourism and hospitality industry. The course covers aspects pertaining to the main types of information systems, foundations of databases and database management systems, foundations of telecommunication and hardware technologies and the basic process followed during an information systems implementation that aim to enhance organizations’ competitive advantage.

This course develops the students' basic wine, beer and spirit knowledge to enable them to make appropriate beverage selection relative to food matches. The student will explore wines by regions and grape varietal, and gain knowledge in the production of wines, spirits and beers and their gastronomical importance. Additionally, the course considers the major aspects of the Bar and Beverage operations are analyzed such as planning, layout and design of the Bar, the Art of Mixology, major beverage families, wines, and marketing and selling techniques.

The course examines the challenges associated with managing and servicing group business in the hospitality industry. Emphasis is given on the primary group business markets of conventions, conferences, incentive travel, expositions, tours, fairs, sports and other related segments. It explores budgetary issues, in-house planning and coordination, communication with the customer, marketing and other related Human Resources issues.

The course aims to cover the principles and philosophy of Quality of Service and Total Quality Management and their applications in the hotel and tourism industry. The definition and principles of quality, quality of service quality theories, tools and quality assurance models, quality and system costing, and service quality systems are analyzed. It also covers the specificities of services with particular reference to hotel and tourism enterprises over the industrial sector and their importance in the implementation of Total Quality Management programs. It explains the use of various models in the implementation of quality programs, the evaluation of the services provided and the importance of internal quality in achieving external quality and customer satisfaction in hotel and tourist enterprises.

The planning and development of tourist resources and programs within a geographic region. Planning models are reviewed and analysed. The relationship among tourists, tourist developments, and the planning of tourist attractions and services is examined. In particular, this course offers a comprehensive review of the tourism planning process used to develop or modify a travel destination area. Aspects of the strategic tourism planning process explored include: the development of goals and objectives; the identification of natural, cultural, social, and recreational resources; and the control procedures need to assure implementation and measure impacts.

This course aims at examining issues related to sustainable tourism development. The main topics examined include the following: definitions and principles of sustainability and sustainable tourism development; links between sustainability and tourism; theories and models for sustainable development; costs, advantages and problems of sustainable tourism; carrying capacity; stakeholders in sustainable tourism; tourism policy and sustainability; alternative forms of tourism and sustainability; agrotourism; ecotourism; and, examination of real-life case studies.

The course aims to help the student understand the principles and philosophy of the Theory of Organizational Behavior while also emphasizing relevant applications in hospitality and tourism business. Organizational Behavior as a scientific field concerns the study of individual and group behaviors in the field of business and organizations. The following topics are analyzed: Organizational theory, introduction and basic concepts of employee incitement, workplace leadership, groups and dynamic groups, organizational culture, decision-making, power transfer, and change and crisis management. In addition, case studies from the business world will be used.

The aim of this course is to introduce students to key aspects of the training and HRD field in general. This will include an overview of the field of Human Resource Development, a definition of the concept of HRD, a description of the concepts, processes, and practices that form the basis of successful HRD, and the major roles taken by HRD practitioners. Further, this course will demonstrate how HRD concepts and theory can be put into practice in the hospitality industry.

This course aims to help the student understand the principles, philosophy and applications that characterize the behavior of consumers. Among others, the following issues are discussed: purchase decision-making, purchase motivation and buying behavior, personality and lifestyle aspects of consumers, analysis of consumer attitudes and the need for market segmentation, the social and cultural environment of consumer behavior.

This course aims to provide students with fundamental knowledge of e-commerce and its applications in the tourism industry. The course covers aspects pertaining to the main types of e-commerce and associated business models, Technology Infrastructure for E-commerce, Web2.0, e-Marketing, Website development, Web usability and Information security.

(Prerequisite: HTM 271 INFORMATION SYSTEMS IN HOSPITALITY AND TOURISM INDUSTRY)

The student will be able to:

· Distinguish between the various conceptual formations of the marketing research.

· Understand the scientific background of market research by looking at: a) the different methods and techniques of data collection and b) the sources of information and data.

· Recognize the conditions that allow and / or impose an investigation.

· Be deepened in traditional marketing research schools as well as be able to evaluate marketing and market research as to their scientific correctness and effectiveness.

· Be able to use a modern Marketing Information System (MIS).

· Be able to analyze and interpret the data and results of a survey

· Be able to design and carry out a comprehensive market research as well as to check the reliability and validity of an inquiry.

· Understand the most important statistical techniques commonly used in market surveys (comparative tables, average analysis, frequency tables, graphical

Practical training (internship) is conducted during the period of March until August and aims to enhance the aspect of theoretical knowledge acquired by interacting in real working conditions. The practical training enables students to improve leadership abilities and operational skills as important prerequisites for a future career in the industry.

(Prerequisite: Successfully achieve 110 ECTS

The student will acquire the skills necessary for an approach to understand current topics/issues related to the tourism industry. In addition, the students will become adept to the way currents trends in society and economy affect the industry.

This course comprises a study of cost management techniques and control systems and procedures applicable to hospitality operations management, including the administration, production and delivery of diverse products and services. Systems and techniques will be discussed and demonstrated the food & beverage management context.

Revenue management is the key to any business that has relatively fixed capacity, perishable inventory, and time-variable demand. This course introduces the basics of revenue management in the hotel industry. In particular, it provides an understanding on how to apply pricing and length of stay tools for effective revenue management performance. Additionally, it is focus on occupancy and average room rate in terms of the revenue per available room (RevPAR). Furthermore, enables accurate forecast of guest arrivals at hotel, examine pricing models in accordance with revenue management principles, and overbooking.

This course aims to help students understand the fundamental concepts of strategy, become proficient in using tools to analyze the internal and external environment of a firm in the hospitality and tourism industry and develop strategic options for the firm. In addition, students will understand contemporary topics such as, how to develop corporate strategies, how to develop internationalization strategies and how to incorporate innovation in strategy development.

Upon successful completion of the course, students will be able to:

· Understand the difficulties and challenges that the tourism industry has to face, as well as the measures that should be taken by individuals and bodies in the public and private sectors to manage the health and safety of visitors.

· Identify potential hazards / disasters / difficult situations that may have a negative impact on the tourism industry.

· Understand the theoretical background of risk and crisis management concepts and communication management.

· Analyze the role of SMEs and information in crisis management.

· Understand the impact of climate change on the natural environment and the consequent impact on the tourism industry.

· Develop their skills to research, analyze, and interpret relevant literature.

The course explores the functions of management and marketing of tourist destinations by considering the fundamental principles of the theory and the review of case studies. Particular emphasis is given to the analysis of the marketing of tourist destinations, namely: the segmentation of target markets, the formation of the destination image, branding, the positioning of the tourist destination and the influence of social media and networking on destination image formation. Through this course, students will be able to recognize the role of Destination Management Organizations in maintaining and expanding the value of tourist destinations. At the same time, students will consider, among other things, the concepts of crisis management in tourist destinations.

The course aims to help students comprehend the principles and philosophy of Cultural Heritage Tourism. Heritage Tourism is part of the general knowledge field of alternative forms of tourism and has been one of the most dynamic branches of the tourism industry for the last twenty years. Particular emphasis is given to the way of operation and management of monuments and sites of cultural heritage interest.

The course presents the evolution of tourism as a social phenomenon and examines the relationship between tourism and the social life of people from a sociological point of view. The course explores why people travel, how they travel and how they behave while travelling. The following topics are discussed: the concepts of sociology and their application in the context of tourism, the evolution of tourism from modernism to postmodernism, the development of travel motives for modern tourists, the search for authenticity in tourism, the notion of 'place’ in tourism, the social impact of tourism development on the host society, the inequalities created within tourism, the social dimensions of alternative and specialized forms of tourism and identity and sexuality issues within tourism.

The aim of this module is to introduce students to the main theories and concepts of special interest tourism, as well as to examine alternative tourism in the context of special interest tourism. The module will examine various facets of special interest tourism in order to provide a better understanding of the dynamic nature of the niche tourism products offered under special interest tourism, such as ecotourism, agrotourism, mountain tourism, wellness tourism, sport tourism, etc.

The aim of this course is to provide students a broad understanding and knowledge of concepts and theory pertaining to leadership in organizations. Issues such as leadership style, leadership development, leader behavior and motivation, relationship between managerial and leadership skills, change and crisis management, group dynamics, conflict resolution, business ethics, professional ethics, and emotional intelligence are being discussed.

Managers often perceive marketing as a tactic similar to sales, advertising and promotion. In addition, within organizations, marketing is considered an activity which has a supporting role for managers in selling more products and services. However, marketing is something beyond tactics. It involves strategic management that underpins the success of tactical elements. This conception of marketing as a central organizational function, which extends to all areas of the organization, is the foundation of strategic theory, which is covered in this course.

(Prerequisite: HTM 260 MARKETING MANAGEMENT)

The course aims to provide students with the required skills to undertake a supervised research project on a topic related to hospitality and tourism management. This project will be based on a theoretical/conceptual framework, which the student is called to examine through rigorous research procedure. The student will be required to identify relevant information on a topic and critically review the literature. Following, the student will need to develop skills in independent inquiry and conduct primary research, the findings of which will be reported in a coherent manner and in relation to existing theory. The student will produce a logically argued piece of writing that demonstrates competence in research and the ability to operate independently. As such, the student will show competence in understanding and addressing issues of research design, methodology, ethics and theoretical arguments and application of conclusions in a specific hospitality and tourism management setting.

(Prerequisite: GPA ≥ 7)

The general objective of this course is to enable students to communicate competently at a B2 level of the Common European Framework of Reference (CEFR) for Languages on academic issues as well as on issues related to their future professional careers (types of tourism, hospitality, careers in tourism and hospitality, tourism and hospitality marketing, events tourism, tourism and culture, managing people and money, external influences, information, strategy and change, letter writing, reports, memos, preparation of a CV).  Computer Assisted Language Learning (CALL) and culture learning are done through communicative situations deriving from authentic-like communication situations students may experience in their lives during their studies and professional careers. Language competence is acquired through the use of text types, scenarios, and roles which promote the production and understanding of spoken and written language related to the topics covered.

The course is based on current learning theories, such as constructivism and social constructivism and on student-centered teaching methods.  It develops both language as well as transferable 21st century skills, such as communication, use of new information and communication technologies (ICT), collaboration, creativity, innovation, critical thinking, intercultural awareness as well as autonomy and lifelong learning. 

In relation to English for Hotel and Tourism Management, this course particularly aims at developing students’ competence in understanding lectures and seminars, which are delivered through audios, guest speakers in their Department or webinars or video speakers. The course also aims at developing students’ writing, listening and speaking skills on topics related to the field of their studies.

This course is the continuation of the LCE 105 and its main objective is to pursue its effort in enabling students to communicate competently at the B2 level of the Common European Framework of Reference (CEFR) for Languages on academic issues as well as on issues related to their future professional careers (types of tourism, hospitality, careers in tourism and hospitality, tourism and hospitality marketing, events tourism, tourism and culture, managing people and money, external influences, information, strategy and change, letter writing, reports, memos, preparation of a CV).  Computer Assisted Language Learning (CALL) and culture learning are done through communicative situations deriving from authentic-like communication situations students may experience in their lives during their studies and professional careers. Language competence is acquired through the use of text types, scenarios, and roles which promote the production and understanding of spoken and written language related to the topics covered.

The course is based on current learning theories, such as constructivism and social constructivism and on student-centered teaching methods.  It develops both language as well as transferable 21st century skills, such as communication, use of new information and communication technologies (ICT), collaboration, creativity, innovation, critical thinking, intercultural awareness as well as autonomy and lifelong learning. 

In relation to English for Hotel and Tourism Management, this course particularly aims at developing students’ competence in understanding lectures and seminars, which are delivered through audios, guest speakers in their Department, webinars or video speakers. The course also aims at developing students’ writing, listening and speaking skills on topics related to the field of their studies.

(Prerequisite: LCE 105 ENGLISH FOR HOSPITALITY AND TOURISM II)

LCE 207 is a three hour per week, 4-ECTS credit (European Credits Transfer and Accumulation System), required degree level course that concentrates on the learning of English for Business Communication. It is particularly designed to meet the needs of university students studying in the field of Business Management, as well as to develop their English language to an academic level equivalent to Common European Framework of Reference (CEFR) for languages level B2-C1. The focus of this course is to heighten students’ awareness of workplace communication by helping them maximize their personal business communication skills, develop public speaking skills as well as skills in writing business correspondence with the end result of becoming a more competent communicator overall.

(Prerequisite: LCE 106 ENGLISH FOR HOSPITALITY AND TOURISM II)

LCE 600 is a three-hour per week, 4-ECTS credit (European Credits Transfer and Accumulation System) required degree level course that concentrates on the learning of English for Academic Purposes (EAP). LCE 600 is particularly designed to support students’ studies by developing their English language to an academic level, equivalent to Common European Framework of Reference (CEFR) for languages level B1-B2. This course, based on the blended learning approach, aims to familiarise students with authentic reading material related to general and academic topics. This material is used to acquaint students with writing styles, such as process and argumentation. It also develops students’ listening and speaking skills. Learners are expected in this way to develop their speaking and listening abilities by taking an active part in tasks such as dialogues, conversations, and oral presentations. Furthermore, the teaching methodology used focuses on the development of students’ academic and digital literacy skills

This course analyses the key elements of the internal and external environment in which businesses operate. These are: Political; Competitive; Economic; Socio-cultural; Technological; Environmental; and, Legal. The aim is to provide a thorough understanding of the impact of changes in these environments on the business operations in relation with the internal environment of businesses.