COURSE CURRICULUM

The three-year Hotel Management program at KES College is structured over six semesters, combining theoretical knowledge with practical experience to prepare students for careers in the hospitality industry. In the first semester, students develop foundational skills in communication, computer applications, microeconomics, health and safety, business management, and hospitality business operations, providing a strong grounding for the program. The second semester focuses on accounting principles, quality customer service, culinary arts, front office operations, statistics, food and beverage principles, and practical training, allowing students to apply their knowledge in real-world settings. The third semester expands into catering technology, human resource management, organisational behaviour, international business law, consumer behaviour, and restaurant and bar management, with language electives in Russian or French to enhance global competencies. Semester four introduces food and beverage operations, housekeeping, marketing for hospitality and tourism, operations management, and further practical training, alongside a language elective. The fifth semester covers facilities management, quality assessment, food and beverage cost control, business strategy, conferences and event management, global tourism and leisure, and the first part of a final project, consolidating students’ managerial skills. The sixth semester concludes with public relations and social media communication, innovation and entrepreneurship, nutrition and diet, business ethics, eco-tourism, and the second part of the final project, ensuring graduates are well-rounded, industry-ready professionals capable of managing diverse roles in the hotel and tourism sector.