BSc Hotel Administration


The Hotel Administration programme is designed to give a thorough knowledge and understanding of the hotel industry. It provides students with a solid understanding of the industry standards and practices. The ultimate goal is to offer students high-quality tertiary education – the required knowledge, skills and abilities – that will enable them to succeed as managers and leaders in the hotel industry. Consequently, this programme satisfies the educational needs of the hospitality industry and contributes to building careers.

Aims and Objectives

The objectives of the Hotel Administration programme are the following:

  • to expand students’ knowledge and skills pertinent to the operation of different hospitality sectors – functions and positions;
  • to assist students to gain the expertise required for hospitality leadership positions;
  • to create individuals who will be able to achieve their full potential to become successful in the hotel industry;
  • to acquaint students with the social, economic and environmental context within which the hospitality industry operates;
  • to provide support for their future endeavors, whether it is continuing their studies or seeking employment in their home countries or the European Union;
  • to develop students’ problem-solving, decision-making, communication, analytical, organizational and managerial skills;
  • to offer students valuable opportunities for real-industry practice through hands-on learning in professional set-ups at the College, as well as internships at businesses the College closely collaborates with in order to offer students the best out of such a lifetime experience.

Intended Learning Outcomes

Upon completion of the programme, the students will have acquired the knowledge and skills needed to become leaders and develop careers in the hospitality industry. Moreover, students will have received invaluable theoretical knowledge in a variety of key management areas, research and evaluation, critical thinking, and problem-solving. Students will have become trained in professional, well-equipped kitchens and restaurants set-ups (within the local hospitality industry) that allows them to gain the experience of a real-life environment.

The EQF (European Qualifications Framework) classifies learning outcomes into knowledge (facts, principles, and concepts), skills (cognitive and practical), and competencies (such as the ability to take responsibility and show autonomy). According to the learning outcomes of Level 6 (Bachelor Degree), as they are described in EQF, upon completion of the programme, students will be able to:

Upon completion of the programme, students will be able to:

  • possess comprehensive of the hospitality field;
  • identify the demands of the changing world in which the hotel industry functions through
    ground-breaking management approaches;
  • review the characteristics of the customer along with their implications for the hotel
    management, and develop sensitivity to the customer’s needs;
  • apply – through targeted work experience – basic concepts and theories, as well as the
    specialised scientific and technical knowledge, interpersonal skills, and social responsibility
    necessary to be professional at work in the hospitality industry;
  • employ sustainable strategic and operational management techniques;
  • practise supervisory and organisational skills, regarding the management of personnel and
  • demonstrate core competencies in hotel and restaurant management (e.g. cost controls,
    food production, hotel operations, legal aspects, events management, human resource
    practices, etc.);
  • demonstrate collaboration in identifying and solving problems, as well as quantitative
    reasoning and critical thinking;
  • operate effectively at the local level and in the European competitive, changing environment
    of the hospitality industry;
  • analyse the role of the diverse organisations within the hospitality industry and their in-between relationship at a national and international level;
  • develop effective communication skills and long-term interpersonal relationships with
    people in the industry, aiming not only at the personal, but also at the social benefit;
  • create and maintain such a positive working environment that will encourage and strengthen
    teamwork and creativity;
  • manage effectively the organisational resources in order to satisfy the customers’
    expectations; and
  • evaluate contemporary issues within the area of hospitality.

Admissions Requirements

All candidates must possess:

  1. A six‐year Secondary or High School Leaving Certificate or an equivalent qualification.
  2. Proof of English Language Proficiency.

Accepted Tests:

  • IGCSE: minimum Grade D
  • IELTS: minimum Grade 5.0
  • TOEFL IBT: minimum 70
  • Password Test: minimum 5.0
  • Anglia Examinations: Intermediate
  • Michigan Language Assessment: ECCE – minimum 52
  • Cambridge GCE AS Level in English Language: minimum C
  • University of Cambridge Exams: PET-Preliminary English Test


4 years, Bach­elor of Science

Students who successfully complete the four years of their studies and attain 240 ECTS credits are awarded the final degree of “Bachelor of Science in Hotel Administration” from Casa College.

Programme’s Key Performance Indicators

Course Breakdown

Code Year 1-Subjects ECTS /Credits
HTL-111 Introduction to the Hospitality Industry 6
HTL-112 Front Office Operations 6
HTL-113 Introduction to Food and Beverage Service 6
TECON-110 Tourism Microeconomics 6
MGT-114 Introduction to Management and the Business Environment 6
Total for Semester 1 30
HTL-121 Food and Beverage Service Operations 6
HTL-122 Housekeeping Operations 6
HTL-123 The System of Travel and Tourism Industry 6
BUS-120 Business Communication 6
MKTG-124 Principles of Marketing 6
Total for Semester 2 30
Total for Year 1 60

Code Year 2-Subjects ECTS /Credits
HTL-231 Food and Beverage Management 6
HTL-232 Research Methods in Hospitality 6
ACC-230 Financial Accounting 6
PHIL-233 Business Ethics 6
PRE-234 Principles and Operations of Public Relations 6
Total for Semester 3 30
HTL-241 M.I.C.E Operations and Management 6
HTL-242 Consumer Behavior in the Hospitality and Tourism Industry 6
ACC-240 Managerial Accounting 6
TECON-244 Tourism Macroeconomics 6
One Elective from General Electives 6
Total for Semester 4 30
Total for Year 2 60

Code Year 3-Subjects ECTS /Credits
HTL-351 Management of Hotel Operations 6
HTL-352 Sustainable Hospitality and “Green” Hotels 6
HTL-353 Sales and Marketing Techniques 6
HTL-354 Methods of Service Quality Management in Hospitality 6
HRM-355 Human Resource Management 6
Total for Semester 5 30
HTL-361 Hospitality Digital Technologies 6
HTL-362 Crisis Management in Hospitality 6
HTL-363 Organizational Behavior in the Hospitality Industry 6
STAT-475 Statistic Methods in Economics and Management 6
One Elective from General Electives 6
Total for Semester 6 30
Total for Year 3 60

Code Year 4-Subjects ECTS/ Credits
HTL-471 Revenue Management in the Hospitality Industry 6
HTL-472 Hospitality Planning and Development 6
HTL-473 Risk Management in the Hospitality Industry 6
HTL-474 Strategic Marketing in the Hospitality and Tourism Industry 6
One Elective from General Electives 6
Total for Semester 7 30
HTL-481 International Hospitality & Tourism Management 6
HTL-482 Contemporary Issues in Tourism and Hospitality 6
HTL-483 Strategic Management in the Hospitality Industry 6
HTL-484 Hospitality Entrepreneurship and Innovations 6
Elective / or ECTS earned from HIPT-I , II , III 6
Total for Semester 8 30
Total for Year 4 60
Total for BSc in Hotel Administration 240

Code General Electives ECTS /Credits
FGRE-300 Greek as a Foreign Language 6
FRE-311 French Language for Beginners 6
TSOC-301 Sociology of Tourism 6
TECON-310 Tourism Economics 6
MATH-243 Mathematical Methods in Economics and Management 6
FNC-302 Food Culture, Dietary and Nutrition 6
HTL-364 Hospitality Safety and Security 6
HTL-485 Casino Operations Management 6
HTL-486 Cultural and Heritage Tourism 6
HTL-487 E-marketing, Social-Media and Digital Technologies in Tourism and Hospitality 6
HTL-488 New Trends in Consumer Behavior and Tourism Marketing 6
HTL-490 Final Year Project 6
HIPT – I, II, III Hospitality Industrial Practical Training (Optional) * 6

*Two (2) ECTS will be allocated for every Hospitality Industrial Practical Training (HIPT I, II, III) – Students must complete 3 Hospitality Industrial Practical Trainings of a minimum 3 months duration (6 ECTS). The HIPT can take place after the completion of the 2nd semester of studies. In a different case, students MUST choose and pass successfully one elective module from the General Electives (6 ECTS)