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BA (Hons) Hospitality and Tourism Management

Commencement:
1st semester (October entry) – 2nd semester (February entry)
Duration:
4 years or 3,5 years (February entry) or 3 years (if the candidate meets the entry requirement of high school diploma points 17/20 and above)
Schedule:
Afternoon or Evening
Language:
English
Workshop:
Compulsory 3 compensated internships duration of 4 months in the summer at well-known 5-star hotels and large tourism firms
BA (Hons) Hospitality and Tourism Management - Κεντρική Εικόνα

HOSPITALITY IS ALL AROUND

A different way of thinking about Hospitality & Tourism calls for a different way of learning about it
 

  • Have you ever imagined the impact of hospitality and tourism on your daily life?

  • How many industries are interconnected and where do you see yourself in the following years?

  • Time to reconsider your travel and tourism perspective!

 

 

Expression of Interest
Apply Now

The objective of BCA and the Hotel and Tourism Management Department is to emphasize on the consistency of quality education and training, positioning therefore the dept as leading institution for hospitality and tourism education in the marketplace.

Advantages of the programme:

1
Exclusive training at the HILTON ATHENS HOTEL 4 hours per week for all students
5
Over 70% of undergraduates are employed within the 1st year of graduation
9
Opportunity to learn an additional international language throughout the course
2
Additional training at the CROWNE PLAZA HOTEL
6
Teaching staff with rich portfolio of scientific publications, significant experience and excellent industry links
10
>20 years of experience in hospitality and tourism education
3
Exclusive partnership with INTERCONTINENTAL HOTELS GROUP giving the possibility of students’ participation in IHG Academy as a reward for excellence
7
Opportunity to participate in organised guest speaker’s sessions, seminars delivered by acknowledged professionals, industrial exhibitions, meetings and general assemblies
4
100% participation in paid industrial placement programme (1st distinction at Tourism Awards 2015) within a 5* hospitality environment and other leading firms in the tourism sector
8
Familiriasation with updated hospitality software programmes

Level 3

  • Title
    Notes
  • English Language and Study Skills A – 1
    20 credits / Υearly
    English Language and Study Skills A – 1
    This module is designed for students whose previous qualification/experience is equivalent to level A2 (CEFR). It aims to develop students’ competence to understand factual and routine information, to describe their experiences and to express simple opinions. It will also assist them to develop basic study & academic skills in order to facilitate their transition from High School to University Studies.
  • or
  • English Language and Study Skills B – 2
    20 credits / Υearly
    English Language and Study Skills B – 2
    This module, delivered all year long, is designed for students whose previous qualification/experience is equivalent to level B1 (CEFR) 1. It aims to help students develop further their confidence in listening, reading, writing and speaking in the English language. It will also assist them to develop basic study & academic skills in order to facilitate their transition from High School to University Studies.
  • Information Technology Skills
    10 credits
    Information Technology Skills
    The aim of this module is to familiarise students with basic Information Technology software and concepts, enhancing their academic skills. Furthermore, fundamental knowledge and efficient skills on Microsoft Windows functions and tools, as well as on word processing, spreadsheet and presentations software are key learning outcomes. Additionally, the role of malicious software will be discussed.
  • Food and Beverage Operations
    10 credits
    Food and Beverage Operations
    The module will provide students with the basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered including, organization, management, marketing, menu designs, cost and pricing, production, safety, service and finances.
  • Front Office Operations
    20 credits
    Front Office Operations
    This module presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. It also examines the various elements of effective front office procedures, paying particular attention to the planning and evaluation of front office operations and to human resources management.
  • Housekeeping Operations
    10 credits
    Housekeeping Operations
    The module describes the role and responsibilities of housekeeping department and how the function of housekeepers has changed over the years. In addition, it relates the science of management to the profession of executive housekeeping addressing the importance of housekeeping to the smooth operation of a hotel.
  • International Beverage Studies
    10 credits
    International Beverage Studies
    The module is aimed at students on the Hospitality and Tourism Management degree who have an interest in the subject area. It explores a range of both alcoholic and non-alcoholic beverages; production, quality, legal constraints, social context, historical, economic, marketing and service skills.
  • Culinary Fundamentals
    10 credits
    Culinary Fundamentals
    Firstly the food will be examined in a social and cultural context. Topics such as the origins of food, food production, food policy, consumption, adaption and social identity, will be examined. This module will also investigate the ways in which food, food production and food consumption are associated with cultural norms, as well as contemporary modes and nutritional concerns as they relate to menu planning.
  • Principles of Accounting
    10 credits
    Principles of Accounting
    Students will be introduced to the purpose of accounting within a business setting, the relationship of different users to a firm’s financial information, the meaning of accounting principles, the purpose of financial accounting, the distinction between cash and accrual accounting, major financial concepts and types, the accounting equation, the application of debit/credit rules and the preparation of financial reports.
  • Implementing Technology in the Hotel Sector
    10 credits
    Implementing Technology in the Hotel Sector
    The module provides an overview of the technological needs of lodging properties and food service establishments. It addresses essential aspects of computer systems, such as hardware, software, and generic applications and focuses on computer-based property management systems for both front and back office functions. It examines hotel sales computer applications, revenue management systems, and accounting applications.
  • Introduction to Hospitality and Tourism Business
    10 credits
    Introduction to Hospitality and Tourism Business
    This module is designed to provide an introduction to the tourism industry from a national and international perspective and identify the fundamental principles of the tourism, leisure and travel industry. The environment of tourism development is a key focus area of this module and the main economic, social, cultural and environmental issues and impacts affecting the tourism industry in contemporary society will be examined.
Compulsory Placement between Level 3 and Level 4

Level 4

  • Title
    Notes
  • Academic English and Personal Development A
    20 credits / Yearly
    Academic English and Personal Development A
    This module is designed to equip students, whose previous qualification/experience is equivalent to level B1(CEFR),with key transferable as well as English language skills that will enable them to succeed in a competitive academic and managerial setting and cope with the increasing trend toward independent study and lifelong learning.
  • or
  • Academic English and Personal Development B
    20 credits / Yearly
    Academic English and Personal Development B
    This module is designed to equip students, whose previous qualification/experience is equivalent to level B2 (CEFR), with key transferable as well as English language skills that will enable them to succeed in a competitive academic and managerial setting and cope with the increasing trend toward independent study and lifelong learning.
  • Management and Marketing for Hospitality and Tourism
    20 credits
    Management and Marketing for Hospitality and Tourism
    The module introduces students to the theory of management and marketing in the hospitality and tourism market. Designed to provide a solid background on management and marketing, it gives emphasis on hospitality and tourism strategies and tactics. The accumulated knowledge on hospitality services and tourism policies enhances understanding of marketing and management principles in a rapidly changing environment.
  • Rooms Division Management
    10 credits
    Rooms Division Management
    Room Divisions consist of the sum of different hotel departments and operations, such as Reservation, Front Office, Telecommunications, Uniformed Services, Housekeeping, Maintenance and Security. The purpose of this module is not only to demonstrate the proper function of all these divisions, but also to outline the importance of a good interdepartmental communication and to show how this cooperation can be achieved.
  • Managerial Accounting and Finance
    10 credits
    Managerial Accounting and Finance
    This module seeks to introduce students to the theory and practice of hospitality and tourism managerial accounting and finance. It provides a broad understanding of the nature and role of accounting and finance from a manager’s perspective. Special emphasis is given on the use of a variety of financial tools for the analysis and interpretation of financial information and business decisions.
  • Tourism Business and On Line Travel
    10 credits
    Tourism Business and On Line Travel
    This module is designed to provide students with the principles and definitions of tourism and key trends in tourism participation are identified. Furthermore, this module will introduce to students the different sectors of the travel & tourism industry and the issues and challenges they face. The opportunities and challenges that new technologies and the internet introduce to the T&T industry will be discussed and explained.
  • International Food and Beverage Management
    10 credits
    International Food and Beverage Management
    This module focuses on the planning, organisation and application of management techniques combined with assessing the current issues and investment expansion developments of relevance to international food and service management.
  • Economics for the Service Sector
    10 credits
    Economics for the Service Sector
    This module introduces students to the economics of the industry and the domestic economy. The module is primarily concerned with the micro foundations of economic thinking; it will demonstrate the applicability of these ideas to the macroeconomic environment. Emphasis on the efficiency, rationality and opportunity cost of economic thinking will be given, and how these ideas may be applied to decision-making contexts.
  • Organisational Behaviour
    10 credits
    Organisational Behaviour
    This module introduces students to the field of organisational behaviour. It involves the study of individual and group behaviour in organisations and equips students with the conceptual and theoretical background necessary to understand and deal with the human factor in the business environment.
  • Optional Modules
    20 credits / Please refer to the list of optional modules below
Compulsory Placement between Level 4 and Level 5

Optional Modules (Level 4)

  • Title
    Notes
  • Foreign Language-Chinese I
    20 credits / Yearly
    Foreign Language-Chinese I
    This module is designed for beginners with no previous knowledge of Chinese. Students will learn to interact in a simple way about everyday needs and communicate using spoken and simple written language in a very narrow social or working environment
  • Foreign Language-Spanish I
    20 credits / Yearly
    Foreign Language-Spanish I
    This module is designed for beginners with no previous knowledge of Spanish. Students will learn to interact in a simple way about everyday needs and communicate using spoken and simple written language in a very narrow social or working environment.
  • Tourism Principles
    10 credits
    Tourism Principles
    This module analyses concepts related to tourism phenomenon and presents theoretical approaches to several key issues of tourism industry. Basic principles of tourism development and planning are discussed, at an introductory level, together with the development of various forms of tourism and structure of the global tourism industry.
  • Introduction to Events Operations
    10 credits
    Introduction to Events Operations
    The module forms a comprehensive approach of the introduction of the events sector while aiming mostly on working practices and organisational procedures required for effective MICE operations (Meetings – Incentives – Conferences – Events). Furthermore, it focuses primarily on the development, organising and operating of various events, incentive plans, and many other forms of gatherings.

Level 5

  • Title
    Notes
  • Revenue Management
    10 credits
    Revenue Management
    This module seeks to introduce students to the theory and practice of hospitality and tourism revenue management. It provides a broad understanding of the nature of revenue management and role of the revenue manager. Emphasis is given on demand forecasting and the exploration of different pricing and distribution methods for applicability within a hospitality context.
  • HRM in the Hospitality and Tourism Industry
    10 credits
    HRM in the Hospitality and Tourism Industry
    The aim of the module is to help familiarise students with the importance of human resource management (HRM) for the hotel and tourism industry. This module focuses on giving students fundamental knowledge on issues concerning human resources development, selection and recruiting processes, motivation, employee relations, education and training etc.
  • Consumer Psychology and Buyer Behaviour
    20 credits
    Consumer Psychology and Buyer Behaviour
    This module introduces students to an essential component of marketing i.e. consumer insight. Building on key concepts and theories of consumer behaviour, it brings an understanding of consumers’ implicit and explicit motives when undertaking purchase decisions. Furthermore, it provides the appropriate knowledge and tools to apply relevant theories to marketing practice and strategy.
  • Small-Medium Hotel Enterprises
    10 credits
    Small-Medium Hotel Enterprises
    Small and medium enterprises are an important part of the hotel sector. This module will examine how these businesses can be set up and managed. The examination of case studies of small medium hotel enterprises focusing on various elements will give students the opportunity to appreciate what contributes to the success or failure of small and medium businesses in today’s business climate.
  • International Hospitality and Tourism Perspectives
    20 credits
    International Hospitality and Tourism Perspectives
    The module intends to view the world as a global market place for hospitality products and services. The concept of internationalisation, globalisation and multinational / transnational are explored and the rationale behind domestic / international portfolio development is analysed via the evaluation and application of different industry contexts. Further the regulatory framework will also be examined.
  • Research Methods for Hospitality and Tourism
    10 credits
    Research Methods for Hospitality and Tourism
    The main objective of this module is to enable students to construct, design and deliver a fully developed undergraduate research project. The module focuses on analysing approaches of research methods, research instruments and the steps needed to be followed in order to construct and design a research project.
  • Digital Marketing for Hospitality and Tourism
    10 credits
    Digital Marketing for Hospitality and Tourism
    The module Digital Marketing for Hospitality and Tourism covers relevant marketing theories, as well as practical situations in hotel and tourism, with a focus on new media. Students will learn how organisations like hotel chains, airlines, tour companies and destination marketing organisations use an expanding range of tools and ways to reach out to their audience in a digital era.
  • Financial Management for Hospitality and Tourism
    10 credits
    Financial Management for Hospitality and Tourism
    This module seeks to introduce students to the theory and practice of hospitality and tourism financial management. It provides a broad understanding of the nature and role of finance in strategic decisions. Special emphasis is given on the evaluation and applicability of financial topics for decision making within a hospitality context.
  • Optional Modules
    20 credits / Please refer to the list of optional modules below
Compulsory Placement between Level 5 and Level 6

Optional Modules (Level 5)

  • Title
    Notes
  • Foreign Language-Chinese II
    20 credits / Yearly
    Foreign Language-Chinese II
    This module is designed for students whose previous qualification/experience is equivalent to level A1 (CEFR) or as a progression from Chinese I. This module aims to develop students’ competence to sustain conversations related to areas of most immediate relevance, to understand factual and routine information and to describe their experiences or other matters of personal interest in simple terms.
  • Foreign Language - Spanish II
    20 credits / Yearly
    Foreign Language - Spanish II
    This module is designed for students whose previous qualification/experience is equivalent to level A1 (CEFR) or as a progression from Spanish I. This module aims to develop students’ competence to sustain conversations related to areas of most immediate relevance, to understand factual and routine information and to describe their experiences or other matters of personal interest in simple terms.
  • Conference and Events Management
    10 credits
    Conference and Events Management
    The module discuss all management aspects of the events sector while focuses on both their role in society and in the business sector. Furthermore, it illustrates how events affect overall the leisure and tourism environment while focuses on the development and management of effective MICE operations (Meetings – Incentives–Conferences –Events) and various events and many other forms of public and private gatherings.
  • Information Technology and Web Design Concepts in Hospitality and Tourism
    10 credits
    Information Technology and Web Design Concepts in Hospitality and Tourism
    The focus of the module is on the role and the implementation of information technology in the hotel and tourism industry. It involves analysis of available business software packages and corresponding IT systems. It emphasises the importance of Internet based applications and e-commerce, which provide innovative solutions to the industry, and also assists students to better understand the web and its tools.

Level 6

  • Title
    Notes
  • Strategic Management for Hospitality and Tourism
    20 credits
    Strategic Management for Hospitality and Tourism
    This module focuses on how businesses in the tourism and hospitality sectors formulate, implement and evaluate strategies. A range of strategic management concepts are introduced and analytical tools, required to perform industry, competitors’ and internal organisation’s analyses, are provided. The module emphasises on the need of critical thinking and decision making to build and maintain competitive advantage.
  • Crisis and Disaster Management in Hospitality and Tourism
    10 credits
    Crisis and Disaster Management in Hospitality and Tourism
    This module will enable students to understand the theory and practice of crisis and disaster management in tourism and the hospitality industry. It will equip students with a sound knowledge of the principles, the strategy and the methodological tools needed to plan ahead and deal with in the event of a crisis and/or a disaster.
  • International Tourism and Sustainable Development
    20 credits
    International Tourism and Sustainable Development
    This module provides students with knowledge of planning approaches to minimize the negative social, political and economic impacts of tourism development. It analyses the notion of sustainability and ways of its implementation to the development of destinations, to tourism organizations and to tourist activities.
  • Change and Innovation in the Hospitality Industry
    20 credits
    Change and Innovation in the Hospitality Industry
    This module examines the forces driving change in the modern hospitality and tourism industries, while it focuses on a range of management approaches and how they are managed in various contexts of the hospitality industry. The emphasis is on the application of the knowledge and skills necessary to successfully manage the above aspects, while also examines students’ abilities to manage the creativity and change process.
  • Destination Marketing
    10 credits
    Destination Marketing
    This module aims to integrate knowledge and application of marketing to tourism destinations. The module will develop intellectual and analytical skills in comprehending the marketing theories and process for tourism destinations, which is vital in today's global marketplace. The module focuses on understanding the dynamics in marketing tourism destinations through a broad range of case study destinations.
  • Hospitality and Tourism Project
    20 credits
    Hospitality and Tourism Project
    The project is designed to provide an opportunity for students to undertake independent research in the area of Hospitality and Tourism sector. It may take the form of a theoretically-oriented discussion of key concepts or an empirical case study, where the student has to carry out independent empirical research.
  • Optional Modules
    20 credits / Please refer to the list of optional modules below

Optional Modules (Level 6)

  • Title
    Notes
  • Foreign Language - Chinese III
    20 credits / Yearly
    Foreign Language - Chinese III
    This module is aimed at students whose previous qualification/experience in the language is equivalent to A2 level (CEFR), or as a progression from Chinese II. This module aims to improve students’ competence so that they can exchange information and express simple opinions in discussions with native speakers, understand main ideas and produce texts on familiar and routine topics.
  • Foreign Language-Spanish III
    20 credits / Yearly
    Foreign Language-Spanish III
    This module is aimed at students whose previous qualification/experience in the language is equivalent to A2 level (CEFR), or as a progression from Spanish II. This module aims to improve students’ competence so that they can exchange information and express simple opinions in discussions with native speakers, understand main ideas and produce texts on familiar and routine topics.
  • Current Issues in e – Tourism Businesses
    10 credits
    Current Issues in e – Tourism Businesses
    This module explores the strategic application of e-business within the tourism sector, proposing future opportunities for e-Tourism. Identifying the new technological trends it analyses the impacts of the Information Communication Technology (ICT) revolution on the tourism industry. The module provides a variety of topics including medical tourism, virtual museums, and tourism for the elderly and disabled.
  • Business Communication in the Hospitality and Tourism Industry
    10 credits
    Business Communication in the Hospitality and Tourism Industry
    This module will equip students with a sound knowledge in professional communication, which will both enhance their own communication abilities and also enable them to formulate the strategies required to handle the successful management of organisations in the hospitality and tourism industry.

Admission to Level 3

All applicants should normally possess an Apolytirion of at least 12 or IB Diploma or equivalent. However, we would welcome students to apply who have an Apolytirion of less than 12 provided that their marks on relevant subjects achieved prior to the panhellenic exams in the final year of schooling are at the level of 12 or above.  Interviews will be conducted and applicants will be considered for their overall ability to attend the programme alongside all the above grades.


Those who will attend our undergraduate programmes in English are required to submit one of the following certifications:

  • IELTS: a minimum score of 5.0 (with a minimum score of 4.5 in each component of the test)
  • Cambridge Certificate of Proficiency in English (CPE): Grade C and above
  • Cambridge Advanced Certificate  in English (CAE): B2 level and above
  • Cambridge First Certificate in English (FCE):  Grade C and above.
  • Examination for the Certificate Proficiency in English (ECPE): P (Pass) and above.
  • Examination for the Certificate Competency in English (ECCE): P (Pass) and above
  • Pearson Academic: 42 (with a minimum score of 40 in each component of the test)
  • BCA IELTS Placement Test : a minimum score of 5.0 (with a minimum score of 4.5 in each component of the test)

     

Admission to Level 4

Applicants can be admitted to the second year of undergraduate studies (Level 4) as long as the grade of their high school certificate (apolytirion) is 17 or above.


Those who will attend second year modules in English should also submit one of the following certifications:

  • IELTS: a minimum score of 6.0 (with a minimum score of 5.5 in each component of the test)
  • Cambridge Certificate of Proficiency in English (CPE): Pass at C1 level
  • Cambridge Advanced Certificate  in English (CAE): Grade C and above
  • Cambridge First Certificate in English (FCE): Grade b and above.
  • Examination for the Certificate Proficiency in English (ECPE): P (Pass) and above.
  • Examination for the Certificate Competency in English (ECCE): P (Pass) and above.
  • Pearson Academic (PTE): 53 (with a minimum score of 51 in each component of the test)
  • BCA IELTS Placement Test : a minimum score of 6.0 (with a minimum score of 5.5 in each component of the test)

 

International Baccalaureate Diploma Graduates

Applicants can be admitted to the second year of undergraduate studies (Level 4) as long as the grade of their Diploma is 28 and above including at least 15 at higher level. IB students meet the English entry requirements if they attain a minimum of 4 points in English at higher level.


Those who do not have at least 4 points in English and wish to attend second year modules in English should also submit one of the following certifications:

  • IELTS: a minimum score of 6.0 (with a minimum score of 5.5 in each component of the test)
  • Cambridge Certificate of Proficiency in English (CPE): Pass at C1 level
  • Cambridge Advanced Certificate  in English (CAE): Grade C and above
  • Cambridge First Certificate in English (FCE): Grade B and above.
  • Examination for the Certificate Proficiency in English (ECPE): P (Pass) and above.
  • Examination for the Certificate Competency in English (ECCE): P (Pass) and above.
  • Pearson Academic (PTE): 53 (with a minimum score of 51 in each component of the test)
  • BCA IELTS Placement Test : a minimum score of 6.0 (with a minimum score of 5.5 in each component of the test)

Attend the Intensive Programme starting February 2019 and complete your 1st year of study in one academic semester.

This course is an intensive accelerated Foundation programme that will give students the chance to prepare for a university degree programme at BCA College. Participants will be able to develop their subject knowledge, English language skills and the study skills required for a degree programme. Students can study the BCA Foundation programme from February to July. Upon successful completion of this programme, they can then join their chosen bachelor’s degree programme at level 4 in the following October.

The BCA Foundation Programme provides:

  • Iintensive modules which provide the requisite background for specific honours courses for those without the necessary qualifications;
  • access for non-traditionally qualified students to a wide range of business courses;
  • a broad grounding in academic principles and methods.

Aims of the Programme

The broad aim of the programme is to provide preparation for subsequent study at Honours degree level in Business and Management subjects as follows:

Single Honours:

  • Business Management
  • Business Management [Marketing]
  • Business Management [Entrepreneurship and Innovation]
  • Accounting
  • Hospitality and Tourism Management
  • Shipping

 

The programme aims to enable students to:

  1. Achieve a broad knowledge and understanding of a range of business related subjects;
  2. acquire a range of cognitive, generic and transferable skills, including those practical and technical skills and techniques appropriate to the study of Business disciplines, and to deploy these skills appropriately;
  3. acquire suitable background knowledge and understanding at level three in their chosen specialist fields to allow progression to level four degree courses in those subject areas.

Programme Structure

Module Credits
English Language and Study Skills 30
International Beverage Studies 10
Culinary Fundamentals 10
Principles of Accounting 10
Implementing Technology in the Hotel Sector 10
Introduction to Hospitality and Tourism Business 10
IT Skills 20
Introduction to Economics 20

 

Programme Delivery

Spring Semester  
Classes start Monday 11 February 2019
Easter Break Monday 22 April – Friday 3 May 2019
Classes resume Monday 6 May 2019
Classes end Friday 17 May 2019
Spring Semester Exams Monday 20 May – Friday 31 May 2019

 

Summer Session  
Classes start Monday 3 June 2019
Classes end Friday 12 July 2019
Summer Semester Exams Monday 15 July – Friday 19 July 2019
September Resit Period Monday 2 September – Friday 6 September 2019

The programme is designed to provide world-class knowledge and insights, facilitating opportunities for hospitality and tourism management positions and entrepreneurial activity. It is largely adapted to the needs of the ever-growing and demanding marketplace.

Orchestrating the key-benefits of belonging to the Hotel and Tourism Management Department, undergraduate students experience:

  1. A framework of theories, concepts and methods relevant to the management of the Hospitality and Tourism industry aiming to guide and develop students’ knowledge and understanding in order to demonstrate the ability to effectively and successfully manage hospitality and tourism organisations.
  2. Αttributes of self-awareness and critical analysis in a variety of idioms and contexts and the ability to conceptualise ethical and creative considerations.
  3. Practical and social skills that will facilitate and motivate them to occupy a broad range of management positions.
  4. Opportunities for gaining work experience in the Hospitality and Tourism industry, leading to permanent employment after graduation.
  5. Employability and lifelong learning through the nurturing of innovative skills and entrepreneurial initiatives; development of personal learning points which might contribute to continuing professional development (CPD).
  6. Practical knowledge and understanding of planning and management, beyond simple technical aspects, for hotels and other tourism firms and organisations; the skill-set required to identify problems and propose solutions in a business context.

BCA College was one of the first educational institutions to offer university degrees in International Hotel and Tourism Management in Greece. Ιt has established solid ties within the hospitality and tourism industry, and developed a comprehensive academic programme, which provides students with extensive practical training at Hilton Hotel and Crowne Plaza in Athens and internships at leading tourism companies within and around the Athens area.

All students of the Hotel and Tourism Department have secured paid internships and respective insurance coverage during the summer season, at leading firms operating in the tourism sector, world renowned hotels in Athens and additional accommodation and boarding at the hotels located outside of Athens.

BCA’s goal is to place equal importance on both the vocational and the academic aspect of tourism education offered. As a result, students are required to complete an internship program, so they develop the necessary knowledge and technical skills that will enable them to understand and respond effectively to the increased demands governing the leading hotel and tourism businesses; and which will enable them to have more immediate career opportunities.

The internship program is an essential part of the curriculum and is compulsory. It takes place in three four-month interims, during the months of June to September.

The basic competitive advantage of BCA’s industrial placement programme stems from the ever-expanding cooperations and the accumulated experience on the successful implementation with world-class companies and organisations in the hotel and tourism industry,  such as:

The objectives of the internship are to enable students to:

  • Acquire the appropriate work experience.
  • Acquire additional practical skills and industry experience.
  • Gain greater maturity and confidence in their capabilities.
  • To develop attitudes and skills, which will assist them in achieving their goals.
  • To work in all departments of a hotel and at different levels of hierarchy, in order to acquire the necessary knowledge and experience.
  • To acquire an understanding of the tourism sector derived from practical experience in hotels.


The success and quality of the program is clearly reflected in the last 15 years, during which the employment rate of student interns is constantly at 100% and the rate of absorption of undergraduate students in the labor market exceeds 70% even after graduation during their first year as qualified professionals in the tourism industry.

While most students will aim to achieve the full Bachelor’s qualification, all Bachelor courses offer the interim awards of Certificate of Higher Education or Diploma of Higher Education (both available with Merit or with Distinction) for students unable to complete their full programme of study.

The full list of awards and their requirements is as follows:

Award Title Notes
Cert HE Certificate of Higher Education in Hospitality and Tourism Management Awarded for 120 credit modules
Dip HE Diploma of Higher Education in Hospitality and Tourism Management Awarded for 240 credit modules
Ordinary Degree BA Hospitality and Tourism Management Awarded for 320 credit modules
BA BA (Hons) Hospitality and Tourism Management Awarded for 360 credit modules

 

Dr. Christina Konstantinidou holds a DBA degree in Business Administration from Nottingham Trent University. She received an MBA degree in Business Administration from Kingston University and a BA degree from the same university.

She has long working experience in the hospitality industry. For 23 years she has worked as the General Manager of Porto Hydra Hotel (4stars, 300 rooms) and for 3 years as the General Manager of “Time Share Hellas S.A.”.  For 21 consecutive years she was a member of the Board of Directors of Akti Plepi S.A. and for 8 years the Managing Director of the company “Diachiristiki S.A.”.

She has lecturing experience in the private sector and she had a lecturing collaboration with «Univeristy Degli Studio Guglielmo Marconi».

She has published several articles in newspapers and magazines focusing on issues of the hospitality sector.

 

Konidis Sotiris

Sotirios I. Konidis, Head of Business Department at BCA Business College of Athens. He teaches Economics and Strategy both at Undergraduate and Postgraduate level modules. He began teaching at York University, and Guelph University, Canada in 1986. He is graduate of York University with an M.A., B.A. in Economics and with doctoral studies in Industrial Economics and Game Theory. Upon his return in Greece he did consulting for GRECOTEL S.A. In addition, he has conducted various researches and studies as Chief Researcher in Economic and Industrial Development for organizations in the private and public sector. He has been the Chief Academic Researcher in a number of studies regarding Managing Sustainable Development for the Prefectures of East Macedonia and Thrace and Sterea Hellas. Currently, he is the Chief Economist and Management Consultant for ERGOPLAN S.A., a Development and Management firm and Scientific Advisor to ERGON KEK, a Vocational Training Institute in Athens.     

Degrees:

  • MA in Economics, York University, Toronto, Ontario, Canada
  • BSc in Economics, York University, Toronto, Ontario, Canada

Academic Research:

Books

“Marketing for Small &Medium Size Enterprises”, Sotirios I. Konidis, ΕΟΜΜΕΧ Publishers, 2001, Athens. Funded by the European Union programme “Mentor” translated in Yugoslavian, Bulgarian and Albanian languages.

Refereed Book Chapters

«Customer acceptance of Internet Banking Services in Greece: The Case Study of Alpha Bank» (2008) in  Ravi Vladamani’s (2008) “Advances in Banking Technology and Management: Impacts of ICT and CRM, Information Science Reference” (M. Makris, H. Koumaras, A. Konstantopoulou, S. Konidis, S. Kostakis)

Refereed Journal Publications

“Quantifying factors influencing the adoption of internet banking services in Greece”, M. Makris, V. Koumaras, H. Koumaras, A. Konstantopoulou, S. Konidis, S. Kostakis, International Journal of e-Adoption, IGI Global, Vol.1, No.1, January 2009.

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info@bca.edu.gr