This course introduces the basic concept of quantitative approaches to decision making. It introduces students to basic concepts of and methods of qualitative methods used by Management. Enables students to understand how to collate and present data, apply and range of statistical and operations research techniques.

This module introduces students to the foundation and understanding of the principles and concepts of Accounting. Students will be exposed to the application of these accounting concepts in the preparation of financial statements for use by individuals, business, non-profit organisations and government institutions. Students will also be developing expertise in using these accounting principles and concepts in their analytical approach to financial problem-solving. 

The module is an introduction to basic economic principles and concepts and how they apply to the business environment.  It introduces students to the global economy and reviews both the national and the global market. It establishes the framework for future courses by providing students with an overview of fundamental micro and macroeconomic concepts.

This module introduces students to the systems and procedures required for Front Desk Office Operations. It  emphasizes  the  importance  of  high  standards  in  personal qualities  and  the provision  of  customer  service.  Students will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. They will also evaluate the suitability of different procedures for a range of hotel outlets.

This module give the students a better understanding of what is customer service and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasises the effective communication skills in customer relations and services, and learn how to deal with various customer- related situations, which is also an integral part of tourism and hospitality studies.

The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such  systems  and  to  understand the  various  factors  involved  in meeting  customer  needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.