Food & Beverage Management

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

To have a good understanding of the basic concepts in tourism and hotel management

 X

2

To grasp and be aware of the regional, national and international dimensions of tourism and hotel management

 X

3

To achieve  a reasonable level of knowledge in the tourism and hospitality management on ethics, basic values, legislation  and principles

 X

4

To be aware of the specific dynamics of the service industry and learn the professional standards of perfection

 X

5

To have a conducive character for teamwork, be a problem solver as well as show leadership capabilities and an ability to establish contact with specialists in other areas of interest

 X

6

To be fluent in verbal communication and writing capacities in at least two foreign languages.

 X

7

Be able to adapt to varying cultures and languages  received from experienced professors equipped with  international experience in professional and academic backgrounds

 X

8

To have personal, humanitarian, technical, and behavioral capabilities.

 X

9

To have coordinating capacities in interdisciplinary applications (i.e administration commerce, representation, aviation, logistics, etc.)

 X

10

To be able to carry out qualitative and quantitative research methods in tourism and hospitality management for the completion of projects.

 X

11

To understand the tourism and hospitality industry from professional, academic, technical, intellectual and cultural points of view.

 X

12

To be able to evaluate concepts, ideas and data in the tourism sector with scientific methods, identify complicated problems and topics to analyze, and come up with solutions based on research and evidence.

 X

13

To  become an expert in one of the specialization areas of the tourism industry (i.e: congress and lodgings management, aviation management, gastronomy, social and humanitarian sciences)

 X