Hotel and Restaurant Operations

The program is in cooperation with César Ritz Colleges in Switzerland, one of the most known schools in hospitality.

  • Next course

    14th September 2020

  • Status

    Enrolling Now

  • Duration

    2 semester

  • Tuition

    1.175.000 kr.

  • Courses review

    4,6 of 5

Project Manager

Linda Vilhjálmsdóttir 

599 6341

About the program

This is a practical and professional program which is a good preparation for continuous study at the César Ritz Colleges where students have the opportunity to complete their studies for a BIB-degree (e. Bachelor of International Business) or BA-degree (e. Bachelor of Arts) in Switzerland. After this program at the Open university in RU, students have completed the first year of three in Iceland. 

The collaboration colleges

The César Ritz Colleges aims to prepare students for international management positions in the hotel and restaurant sector.
Internship is part of the education and the IRF forum is launched at least twice each year.
Graduated students from the César Ritz Colleges form a global alumni network of over 22.000 hospitality professionals occupying positions either at five star hotels, world wide respected restaurants and managers of big international events.  

Amongst the things you will learn:

  • Financial planning
  • Public Speaking
  • Room Division
  • Languages
  • Business Writing
  • Management Information Systems

For whom

This course is ideal for those that have recently completed a matriculation examination (Stúdentspóf) or equivalent. Especially those who consider to continue their studies in César Ritz Colleges in Switzerland. Work experience at hotels and restaurants is an advantage but not mandatory. We demand a matriculation examination (Stúdentspóf) or equivalent as the program is the first undergraduate year in university.  


The program is taught in English. There will be guest speakers from the hospitality industry coming in and students will also visit companies in the industry that are relevant to the courses.

Course plan

The program is two semesters, each of them spanning 11 weeks. Classes take place on weekdays (mon-fri) from 8:30 to 12:30.

Fall 2020 (September 14th - November 27th):

  Mon Tue Wed Thu Fri
8:30 - 10:15 Public Speaking (ENG) Introduction to Hospitality & Tourism Management (HTM) Public Speaking (ENG) Introduction to Hospitality & Tourism Management (HTM) Wine & Beverage Management (WBM)
10:30 - 12:30 Financial Accounting (ACC) German Language (GER) Financial Accounting (ACC) German Language (GER) Wine & Beverage Management (WBM)

Spring 2021 (January 4th - March 19th):

  Mon Tue Wed Thu Fri
8:30-10:15 Business Writing (ENG) Introduction to Industry Experience (I2I) Business Writing (ENG) Rooms Division Operations (RDO) Foodservice Studies & Operations (FSO)
10:30-12:30 Management Information Systems (MIS) Introduction to Industry Experience (I2I) Management Information Systems (MIS) Rooms Division Operations (RDO) Foodservice Studies & Operations (FSO)

Course plan 2020 - 2021


Session 1/10

Introduction to Hospitality & Tourism Management

Facilitator: Lýdía Huld Grímsdóttir, MSc in Service Management at CBS, Independent Executive coach.
This course is designed to introduce students to the exciting and diverse field of hospitality providing an overview of the major industry segments and the interdependent relationships that exist between these segments and the tourism industry. Students also discover a wide range of diverse hospitality management career opportunities and explore the qualities and behaviours considered to be essential of managers within the hospitality industry.
Session 2/10

Wine & Beverage Management

Facilitator: Hallgrímur Sæmundsson, service manager and teacher at MK

This course explains and examines the making and service aspects of alcoholic, non-alcoholic beverages and the basic understanding of how a beverage department of a large hotel is organised. In addition, students learn about history, viniculture and viticulture geography, grape varieties, wine making techniques, the storing and service of wine and beverages and are exposed to wine appreciation in order to acquire the knowledge to recognize quality beverage and identify attributes that will allow customers appreciation.

Session 3/10

Financial Accounting

Facilitator: Haukur Skúlason, independent financial advisor

This course is designed to introduce accounting theory and the use of accounting as a financial information system. It includes economic data processing, financial statements, accounting cycle, principles of different types of business, hospitality operational analysis, as well as basis analysis of financial statements. It emphasizes on: the understanding of the importance of accounting system, the application of accounting information system to various types and sizes of business, particularly in hospitality industry, the preparation of financial statements, the importance of accounting knowledge in business management. 

Session 4/10

Public Speaking

Facilitator: Alma Hannesdóttir, Learning & Develop Manager at Icelandairhotels

This course focuses specifically on communication. It enables students to become effective and confident public speakers by exposing them to a variety of learning situations and tools. They have many opportunities to put all they acquire in the classroom into practice. 

Session 5/10

German Language

Facilitator: Ágústa Guðrún Bernharðsdóttir, BA in German language, Pedagogy diploma and exam manager at RU

Language courses are designed to introduce students to reading, writing and speaking, largely in preparation for internship placement. The goal of this course is to develop a strong foundation for language study skills and cultural understanding. Activities are centered on the skills of speaking, listening comprehension, reading comprehension and writing.

Session 6/10

Introduction to Industry Experience

Facilitator: Thelma Theodórsdóttir, General Manager at Fosshotel Reykjavík

This course equips students with the necessary skills to succeed in the workplace. Students develop interview, job search and communication skills, build self-confidence and learn to comport themselves in a professional manner appropriate to hospitality industry standards. Students will be prepared to optimize their internships as well as to foster their future career advancement, development and self-improvement.

Session 7/10

Management Information Systems

Facilitator: Joel Sigurdsson, Development manager at

This course is designed to introduce students to contemporary information systems and demonstrate how these systems are used throughout organizations. The focus is on the key components of information systems - people, software, hardware, data and telecommunications and how these components can be integrated and managed to create competitive advantage. Students also gain hands-on experience with several business applications. Topics such as the Internet, business data analysis and database management are covered and how the business software tools commonly applied in these domains are used. As a result, students obtain valuable information technology knowledge and skills for being successful in all areas of business.

Session 8/10

Food Service Studies & Operations

Facilitator: Hallgrímur Sæmundsson, service manager and teacher at MK

This course develops the theoretical and technical knowledge of service operations combined with practical skills. This will enable the food and beverage operator to achieve a proficient standard for a range of service types and situations in the international hospitality industry. The course also examines the function of food and beverage service departments in relation to other hospitality operations departments.

Session 9/10

Rooms Division Operations

Facilitator: Margrét Polly Hansen Hauksdóttir, CEO - Hotel Consultant at Hótelráðgjöf

This course is designed to provide students with an introduction to rooms division operations including front office and housekeeping. Emphasis will be placed on operations, coordination and communication within and between departments. The course will also give the students a clear picture of career opportunities in this division.

Session 10/10

Business Writing

Facilitator: Sigríður Pálsdóttir, English teacher

Through research activities and assignments, students develop their critical thinking, research and written communication abilities. All students are assessed on the following criteria: critical thinking, reading, writing, rhetorical knowledge and awareness, information literacy and processes of writing. They learn and practice pre-writing strategies and research techniques. They learn to use and document sources correctly, in order to avoid plagiarism. Skills include proper quotation, summary, paraphrase, citation and bibliography construction following the APA (American Psychological Association) format. Other skills - syntax, grammar, word choice and style - will be addressed as needed on an on-going basis throughout the course.


Pracatical information

  • The program is taught in English
  • The program is accepted by LÍN .

Location: RU Executive Education and Continuous Learning, Reykjavik University, Menntavegur 1, 101 Reykjavik.

Hér koma leiðbeinendur




Alma Hannesdóttir

Learning & Development Manager at Icelandair Hotels

Thelma Theodórsdóttir

General Manager at Fosshotel Reykjavík

Hallgrímur Sæmundsson

Service manager and teacher at MK

Margrét Polly Hansen Hauksdóttir

CEO - Hotel Consultant at Hótelráðgjöf

Lýdía Huld Grímsdóttir

MSc in Service Management from CBS, Independent Executive and leadership coach.

Ágústa Guðrún Bernharðsdóttir

BA in German language, Pedagogy diploma and exam manager at RU

Haukur Skúlason

Independent financial consultant

Sigríður Pálsdóttir

MSc Education from Edinburgh University, English teacher at Technical College, school of the industry.