Hótelstjórnun og veitingahúsarekstur

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 behaviour considered to be essential of managers within the hospitality industry.

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.

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. 

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. 

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.

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.

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.

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.

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.