The course aims at producing the human resourses that occupy the supervisory position at hotel and catering industry with an adequate background of management functions; acquire basic technical and social skills required for the professional handling of hotel and catering operations; apply cost control measures for greater economy and success of business operations; set standards for quality assurance of the services offered to customers; develop positive attitudes towards the trade with greater imitative and handling the operations, and become a successful entrepreneur in a small/medium size enterprise.

Course Cycle : Airlines, Hotels, Travel and Trekking