PART 1 - MAJOR MODULES
Front Office Operations
+ Integrated Computer (I) – Property Management System “OPERA”
Food & Beverage Planning & Control
Accounting (I) – Workbook & Applied Mathematics
Marketing (III) – Sales and Advertising
PART 2 - SELECTIVE MODULES (3)
Computer Technology & EXCEL Practice for Hospitality
+ Integrated Case Study in Computer Technology
Purchasing & Procurement Operations
Resort, Leisure & Condominium Development
HR – Supervision Process & Management
International Perspectives – Hotels Development & Management
+ Integrated Case Study – General and Strategic Management
PART 3 – ASSIGNMENTS
FWP I - Final Work Paper -
“Menu Planning and Costing - Menu Engineering”
Basic Operational Internship of 4 Months
PREPATORY YEAR TO MASTER
For candidates, having completed their BA and/or MA in another field of education than hospitality,BBI offers two customised options, which depend of the previously field of study and on the basis of the candidate's profile, to determine the most appropriate path, having regard to the two proposed options.
For students coming from diverse Bachelor and/or Master backgrounds, it is important that everyone starts the Master programme with the same basis. This is essential in order to fill the shortcomingsin OPERATIONAL KNOWLEDGE. It helps to bring together the individual students skills to create acommon denominator – without making them homogeneous – so they can begin the real mastery with an equivalent basis.
These add-on courses constitute the basic knowledge not acquired (not exceeding 30 ECTS credits), in other words the student is admitted in the 1st year of the MASTER, but on condition of completing a selection of courses of the BACHELOR in progress of the MASTER programme. It aims at the overall understanding of the OPERATIONAL KNOWLEDGE which is the basis of the hospitality management,
This qualifying year is an upgrading year. It’s an adapted programme consisting of ten operational modules, which includes accommodation (ROOMS DIVISION) and catering (FOOD & BEVERAGE) techniques.
To achieve this objective of acquiring OPERATIONAL skills, the programme includes an essential three-month practical internship and a "FWP - FINAL WORK PAPER MENU ENGINEERING". It enables students to develop their creativity in terms of skills. Moreover, it gives them the ability to manage and calculate the "FOOD COST - PRIME COST - RATIOS ETC" and maintain the production within an allocated budget, while absorbing the marketing aspects.
Click the following links for our admission procedures and deadlines, as well as our tuition fees.