The purpose of this course is to provide students with an understanding of the importance of tourism products. They are considered to be the basis for a destination’s tourism sector operation; unless the tourism product meets the needs and expectations of tourists, the destination cannot realize full potential. However, only a few destinations focus their attention on the development and delivery of the various attractions and activities that make up the tourism product.  

This course will focus on developing awareness and sensitivity towards your own and other cultures. It will also investigate the relationship between culture and tourism.  In an engaging and experiential setting, students will become aware of the complex dynamics of cultural tourism and develop a base of skills and knowledge needed to facilitate cross-cultural tourism in ways that are culturally relevant and empowering. You will also develop cross-cultural communication and conflict resolution skills as they explore issues related to the preservation of culture and heritage. Overall, students will gain a critical perspective of the economic, cultural and environmental impacts and opportunities associated with this unique niche of tourism.

Sustainable tourism is attracting enormous attention today throughout the world and is clearly a complex and diverse issue which as the world develops will become an increasingly significant part of a growing tourism industry. Thus, this course introduces students to the tourism industry with an insight into sustainable tourism.  It also provides an up-to-date, comprehensive coverage of the practice and management of the subject.  It will focus on a range of definitions of sustainable tourism from the different sectors of tourism and different parts of the world. Key issues and current debates are also discussed and a range of examples of sustainable tourism management practice are given. The course is designed to be interactive, with group and individual exercises and discussion points to further understanding of the subject.  The aim of this course is to focus on the practical side and to explore the ways in which tourism could be managed in ways that would make it more sustainable.

This course best describes best environmental management practices, i.e. those techniques, measures or actions that allow organizations of a given sector to minimize their impact on the environment in all aspects under their control or on which they have a considerable influence (indirect environmental aspects). These actions are aimed at ensuring that the least possible impact is caused, that tourist product quality and image are improved, that business development comes more efficient and therefore, social and economic development does as well.

This course is aimed to provide a broad overview of tourism devoted to the global impacts of tourism, a history of travel and career opportunities. It will also look at the governmental and private sector organizations that provide services, products and destinations for travelers (transportation, lodging, food service providers, travel agents, wholesalers, and tourism attractions). Students will learn about travel motivation, travel behavior and understand the importance of marketing tourism. In addition students will also learn about tourism planning and examine the components of tourism. 

The purpose of this course is to provide students with an understanding of the importance of tourism products. They are considered to be the basis for a destination’s tourism sector operation; unless the tourism product meets the needs and expectations of tourists, the destination cannot realize full potential. However, only a few destinations focus their attention on the development and delivery of the various attractions and activities that make up the tourism product.

This course is designed to teach students with the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defense and plant security.

This course provides the students with practical skills and knowledge for effective management of food service operations. It also provides students with a sound basic knowledge of food and beverage preparation and service and the ability to competently perform all practical techniques in a realistic setting. It gives the student the opportunity to put into practice certain elements and procedures of sanitation and safety.