(3 years plus an optional foundation year, Higher Diploma)

School of Hotel Management

• Program Description

  Hotel Management program through a combination of theoretical courses, practical training labs and practical training in luxury establishments in the hospitality and catering industry of Cyprus, aims to help you acquire knowledge and skills enough to be able to familiar, adapt and develop yourself within the industry.
  Further, this program aims to develop your vital skills of communication, teamwork, leadership and problem solving, which will give you the opportunity to successfully implement your Hotel Management duties.

  Also, one of the most important goals of this program is to offer you a global review of the tasks concerning the management of food and beverages. Through the various courses of this program you will examine the duties and responsibilities of the Hotel Manager, administration and control modules and other operations related to this challenging profession.

  During your studies you will be drastically and practically involved with the theory as well as the implementation of the food and beverage service, front office service, housekeeping service and all the other customer service related functions.

  By the end of your studies, you will be able to designing, organizing, staffing, leading, controlling, supervising and evaluating successfully all operations in a hotel, a restaurant or/and any other hospitality and catering establishment of any standards.

  Moreover, you will be able to gain absolute control over food and beverage revenues, cost control and other operating expenses and successfully fulfill your obligations towards the operation budget, service standards and many other hotel operations.

• Internship

  The second and the fourth semester includes a eighteen-week, paid industry internship (48 hours per week). Mesoyios College is connected to almost every luxury hotel and restaurant on the island for your placement for practical training. By your graduation Mesoyios will make you capable enough to compete for full-time employment offers from their work placement. Some of our students may complete their eighteen-week (48 hours per week) internship in Mayfair Hotel.

• Admission Requirement

  1. A completed application form.

  The application for admission may be obtained either in person or by writing to the Director of Admissions. A non-refundable fee must accompany every application.

  Official or certified diploma and transcript of secondary (high) school records.

  The applicant must submit an official transcript of his secondary school record together with the application or its equivalent for students coming from American, British or other secondary schools. Applicants who do not satisfy the above criteria, may be accepted and placed on probation. For candidates applying for admission with advanced standing, an official transcript of their previous college/university record is required.

  2. English Language Proficiency.

  Applicants whose native language is not English should start their studies from the English Summer Course or Foundation Year. After qualifying exams they will be placed in the first semester of their chosen program.

  Applicants who meet all the conditions for admission but after an interview they are found that further enhance of English language skills is needed, they will be advised to take the English Summer Course and will acquire a Sufficient English Language certificate of the college with a minimum success score of 60% in the final examination.

  3. Application Fee Payment.

  Applicants should pay application fees via swift transfer to the Mesoyios College and send copy of the transaction by email: admissions@mesoyios.ac.cy or fax: +357 26936200 . The Bank transfer is the only form of payment which is accepted by the College. Payment of the application fees should be made to the following College Bank account:

  MESOYIOS COLLEGE
  USB BANK, PAFOS
  A/C NO: 146-2-0311061-12015
  BIC: UNVKCY2N
  IBAN: CY 0901 1000 6114 6203 1106 1120 15

• Additional Information

  Students must be in a full uniform as of the FIRST DAY OF SCHOOL. The uniform is worn in the PRACTICAL LAB CLASSES of this program. These classes will be identified to you at your program orientation session. In order for your uniform to be available, students must PRE-ORDER their uniform a minimum of two weeks prior to the start of the program.

  ORDER FORM for students who are starting this program in September 2013.

  • Deadline to order: Pre-order is available until August 16, 2013. See the information at the bottom of this page if you missed the deadline or are admitted to this program after August 16th.
  • Package Includes: 1 white shirt, 1 black skirt/trouser, 1 black tie, 1 black apron, 1 blank name tag Cost: The cost of the start-up uniform is the responsibility of the student.
  • Students who send their order form on time can either pick up their uniform at their scheduled program orientation session, which takes place the week before classes start. More information about orientation is available here. or they can pick-up the uniform on the first day of class.
  • Pick-up of Uniform: Students who send their order on time can either pick up their uniform as follows:
    • At the scheduled program orientation session. More information about orientation is available here.
    • In Alexandria Room on first day of school. Hours for pick up will be posted outside the room.
  • If you miss the deadline to order or you are admitted to the program after the deadline to order: Visit Alexandria Room on the first day of school to place your order.
  • Attendance in practical lab classes: Absenteeism is generally not permitted and will result in a grade of zero for the course. It is then the students responsibility to re-register and pay for the course in a subsequent semester. Please note that students will not be admitted to the class and will be marked as absent if they arrive at the class without their full uniform and any other items required for the class.

  OTHER MANDATORY PROGRAM RELATED ITEMS:

  Black Steel Toe Dress Safety Shoes:

  • The cost for the safety shoes is the responsibility of the student.
  • We estimate that they will cost approximately 80 euros.
  • The shoes must be polishable ( i.e. not suede). Students can purchase the safety shoes from any safety shoe supplier of their choice.
  • Mesoyios will arrange for a safety shoe supplier to be on-campus for the day their program specific orientation is scheduled, if they choose to purchase the safety shoes at that time.

  Mesoyios Knife/Tool Kit:

  • The cost for the knife/took kit is the responsibility of the student.
  • The cost is approximately 80 euros and must be purchased in the Mini Market at Mesoyios’ campus.

• Scholarships/Financial Aid

  No increase guarantee
  Students who register during the academic year 2013-14 are guaranteed that there will be no increase of fees for the academic year 2014-15. In other words, tuition fees and charges remain unchanged for two years.

  Important dates
  Courses commence in the dates shown below. Students, however, are advised to come to Cyprus at least one week before registration in order for them to make all necessary arrangements before the commencement of classes. The last day to register is two weeks after the commencement of classes.

  Semester Commencement of classes
  

  Summer Intensive English Language I (2013)	27 May 2013
  Summer Intensive English Language II (2013)	26 August 2013
  Fall Semester 2013	30 September 2013
  Spring Semester 2014	03 February 2014

  
  Living Costs
  Mesoyios Accommodation Office will assist students to choose between living in Mesoyios Campus lodging premises (with or without meal plan) or outside campus (without meal plan). Living expenses vary according to the lifestyle of each student. Accommodation expenses (with or without meal plan) within Mesoyios Campus start from €5 per day in sharing accommodation, thus outside campus they range between €400 and €500 per month for food, accommodation, transport and other incidentals.

  Work Placement
  Hospitality and Culinary Arts students who complete at least two semesters of full time study are guaranteed paid work placement for four months during the summer season.
  Our Internship Partners provide to our Hospitality and Culinary Arts students, accommodation, and meals and pay a minimum net salary of €600 per month.

  Payment of Fees
  Tuition and fees are due and payable before the beginning of each semester. The College may permit native students to pay on a monthly installment basis, provided that one fourth of tuition is paid at registration.
  Students who have outstanding financial obligations or delinquent accounts with the College will not receive grades, transcripts, diplomas or other documents until their accounts are settled. Please note that a late payment fee will be imposed for all overdue installments.

  Withdrawal Notice
  When a local or international student officially withdraws from the college, it is his/her responsibility to file a withdrawal notice at the Admissions Office. If a student has filed a withdrawal notice at the end of the first semester of his/her studies, the college reserves the right to charge an administration fee to be determined by the college, from time to time, for processing the withdrawal notice.

  Refund of Fees (Students Outside Europe)
  Money paid to the College is not refundable unless the College fails to obtain a visa for the student and provided the student submitted all necessary documents.

  Scholarships
  New international students are eligible for scholarship grants on the basis of their average grade at their school leaving certificate of their post-secondary diploma or degree as follows:
  The scholarships are available to all students after their first semester at the College and consist of tuition fees reduction for the following semester. The percentage reduction will be a function of their academic performance as follows:
  

  Cumulative Percentage Fees Reduction	Grade Average
  96% - 100%	100%
  92% - 95.99%	100%
  89% - 91.99%	100%
  85% - 88.99%	100%

• Program Curriculum

  Year 1
  SEMESTER 1
  CODE	SUBJECT	CREDITS	HOURS/WEEK
  HOS 120	Introduction to Hospitality Industry	5	4
  HOS 121	Dimensions of Tourism	5	3
  HOS 122	Food and Beverage Management	5	4
  COM 143	Business Computing	5	3
  ENG 190	English for Academic Purposes	4	3
  MAT 160	College Algebra	4	3
  	TOTAL	28	20
  SEMESTER 2
  CODE	SUBJECT	CREDITS	HOURS/WEEK
  HOS 123	Hospitality Operations Management	5	3
  ACC 130	Financial Accounting I	5	3
  PSY 170	Business Ethics	5	3
  ACC 131	Microeconomics	5	3
  HOS 124	Room Division Operations (Front Office and Housekeeping)	5	3
  HMI 121	HM-Internship I (480 Hours)	5	4
  	TOTAL	30	16
  	YEAR	58

  
  

  Year 2
  SEMESTER 3
  CODE	SUBJECT	CREDITS	HOURS/WEEK
  ACC 230	Macroeconomics	5	3
  HOS 220	Principles of Hospitality Marketing	5	3
  COM 144	Hospitality Information Systems	5	3
  BUS 251	Business and Professional Communication	5	3
  ACC 231	Financial Accounting II	5	3
  	Language Elective - Level 1	4	3
  	TOTAL	29	18
  SEMESTER 4
  CODE	SUBJECT	CREDITS	HOURS/WEEK
  ACC 232	Managerial Accounting for the Hospitality Industry	5	3
  PSY 270	Hospitality Human Resources Management	5	3
  BUS 253	Hospitality Human Resources Management	5	3
  	Hospitality and Business Elective	5	3
  	Language Elective - Level 2	4	3
  HMI 222	HM-Internship II (480 Hours)	5
  	TOTAL	34	18
  	YEAR	63

  
  

  Year 3
  SEMESTER 5
  CODE	SUBJECT	CREDITS	HOURS/WEEK
  BUS 351	E-Marketing for Hospitality Industry	5	3
  BUS 352	Service Quality Management	5	3
  HOS 320	Meetings, Conferences and Incentives	5	3
  PSY 370	Organizational Behavior and Leadership Skills	5	3
  BUS 354	Statistical Applications in Business	5	3
  	Hospitality and Business Elective	5	3
  	TOTAL	30	18
  SEMESTER 6
  CODE	SUBJECT	CREDITS	HOURS/WEEK
  HOS 323	Strategic Hospitality Management	5	3
  ACC 330	Finance	5	3
  	Liberal Arts Elective	5	3
  HOS 324	Risk Management in the Hospitality Industry	5	3
  BUS 353	Business Research Methods	4	4
  	Hospitality and Business Elective	5	3
  	TOTAL	30	19
  	YEAR	60
  	COURSE/3 YEARS	181

  
  

  	HOSPITALITY AND BUSINESS ELECTIVES (3 Courses)
  HOS 221	Casino Management	5	3
  HOS 222	Wines and Spirits	5	3
  HOS 223	Restaurant Operations Management	5	4
  HOS 321	Special Topics in Hospitality Management	5	3
  BUS 350	Business Policy and Strategy	5	3
  HOS 322	Tourism Planning and Development	5	3
  BUS 355	Entrepreneurship	5	3
  BUS 356	Revenue Management	5	3

  
  

  	LIBERAL ARTS ELECTIVES (1 Course)
  HIS 280	Introduction to Cyprus History	5	3
  PSY 271	Introduction to Psychology	5	3
  COM 340	Introduction to Multimedia	5	3

  
  

  	LANGUAGE ELECTIVES (2 Courses)
  GRE 290	Greek for Hospitality Industry - Level 1	4	3
  GRE 291	Greek for Hospitality Industry - Level 2 (prerequisites Level 1)	4	3
  RUS 290	Russian for Hospitality Industry - Level 1	4	3
  RUS 291	Russian for Hospitality Industry - Level 2 (prerequisites Level 1)	4	3
  GER 290	German for Hospitality Industry - Level 1	4	3
  GER 291	German for Hospitality Industry - Level 2 (prerequisites Level 1)	4	3

• Career Opportunities

  The ongoing/progressive changing food and beverage industry is consistently one of the top job creators in Cyprus and the most of the European countries. Mesoyios’ Food and Beverage Management diploma program helps prepare you to start your own business or franchise or take on a supervisory/managerial role in a restaurant, bar, club, catering facility, hotel or resort, or venues such as corporations, retirement homes, colleges and universities.

  Hotel operation impacts virtually every other industry, and well-trained and educated hotel management professionals are in great demand.

• Facilities

  Being connected to Mayfair Hotel, Mesoyios has real-world lab facilities including: two cocktail bars, two casual restaurants by the two swimming pools, a fine dining restaurant. a mixology lab, a state-of-art kitchen lab, front office outlets and housekeeping practice outlets.

  Food and Beverage Service Labs: Students hone their customer-service skills at the Pafos fine dinning restaurant, an upscale, student-run dining room open to Mayfair Hotel guests and the public, as well as the Mesoyios community.

  Students will practice food and beverage service in our on-campus restaurants and bars.
  Students will learn the fundamentals of beverages and the magic of pairing them with food in our on-campus wine and beverage facilities.

  Students in Mesoyios Culinary Arts Program put their practical skills to use preparing lunches and dinners in a real world environment. Students in Mesoyios Food & Beverage and Hotel Management Programs put their fine dining service skills to work.

  The 120 seat restaurant offers world-class cuisine from an a la carte or/and an superb buffet in a fine dining environment.

  Wine Tasting and Demonstrations: In cooperation with the best wine making factories of Cyprus students are introduced to high quality wines of Cyprus and the world and the intricacies of food and wine pairing. The lab is equipped with its own full audio visual and multimedia projection capabilities.

  Mixology Lab: Students learn the theory and practical skills of a wide range of beverages and mixology. The Mayfair Hotel Bars are turned into fully equipped labs for creating mixed drinks, understanding beers, spirits and wines.

  Kitchen Lab: Hotel Management students are trained in our brand-new Kitchen Lab facilitated with the most modern European machinery, tools and equipment for cookery, bakery and pastry.

  Housekeeping and Front Office Lab: Our students through their institutional practice are placed in all Hospitality Operations outlets of the Mayfair Hotel on weekly basis where they become familiar with all relative operations and very high standards of the various services.

• Faculty & Experts

  Students in the School of Hotel Management learn the best from the best!

  Faculty in the Hospitality & Culinary Arts have the highest academic qualifications and have worked for many years in the hospitality industry all over the world. They are ‘story tellers’ bringing their wide range of work experiences into the classroom and applying these to the latest theoretical concepts in their respective disciplines. They are also well connected to industry and are able and willing to mentor students in their selection of a career and/or potential employer.

• Contact Program Supervisor

  For more information contact the program coordinator:

  Email: fbmsupervisor@mesoyios.ac.cy