Bachelor of arts in Culinary Management

Intakes - January / August

Objective & learning outcomes

  • Combine an understanding of a range of practical, theoretical and personal skills required for professional management roles within a variety of international hotel and tourism organisations.

  • Synthesize strategic, human resource and marketing processes of a commercial hospitality enterprise within the context of the global nature of the business.

  • Cultivate a professional management attitude by nurturing corporate culture and social responsibility to add value to an organisation.

  • Confidently debate, research and synthesize theories.

  • Critically analyse different multilateral institutions and transnational organisations involved in international tourism management.

Courses

  • Leadership and business performance.

  • Tourism planning, development and management.

  • Tourism and the business of hotel.

  • Services marketing management.

  • Strategic management in hospitality.

  • Culinary project.

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