Programs

The experimental specialty belongs to the Orientation Group "Professions of Tourism and Hospitality Businesses".

Professional specialty outline

This experimental specialty aims to create highly qualified executives who will be active in the Hospitality Business Sector, in a global economy. Ιτ is about professionals with all the necessary horizontal knowledge, abilities and skills in order to work supportively in the administrative sector of the entire tourism business that applies modern methods and practices in planning, organization, management and control.

The Hospitality Operations Executive is a skilled professional, in the provision of hospitality services, with main concern to provide quality service that results in the satisfaction of the customers of a hotel business or hospitality service company. He/She is able to handle responsibly and autonomously the functions (production, organizational, financial) related to the Rooms Division and more specifically the Reception, Concierge, Reservations & Sales, Floors - Housekeeping, Maintenance and Security Departments. He/She supports the human resources management of the departments under his responsibility and is knowledgeable of modern information systems and communications and new internet technologies.

Employment Sectors

Graduates of the experimental specialty will cover positions in the entire range of Hospitality Businesses and wider Hospitality service companies, specifically in:

• hotel businesses of all types and categories.
• facilities of special tourist infrastructure.
• hotel management and hospitality services companies.
• As self-employed in the tourism industry.

The experimental specialty is included in GROUP B of Management & Economy Orientation in the Management & Economy Sector.

Professional Specialty Outline

The specialty aims to create highly qualified executives who will be active in the field of tourism and travel services. These are professionals with all the necessary horizontal knowledge, abilities and skills to function supportively in the administrative sector of the entire tourism business that implements modern methods and practices in planning, organization, management and control.

The Executive of Tourism and travel businesses supports the management in achieving the goals of the tourism business. He/She helps the application of scientific and administrative methods and practices in the production, distribution and promotion of tourism products. He/She assists the economic planning and economic activity of the tourism business. He supports the management of the human resources of the tourism business and is knowledgeable about modern computer applications and tools in tourism in general.

Employment Sectors

Graduates of the experimental specialty will cover positions in the entire range of Tourism businesses or broader Travel Service companies, specifically in:

• all businesses that make up the travel industry (tourist agencies, travel agencies, inbound tourism management companies, airlines, transport companies, airport management companies, etc.)
• travel suppliers, resellers.
• destination marketing organizations (DMO’s, DMMO’s).
• companies dealing with Conference - professional tourism and the meetings industry (MICE).
• respective service departments of hotel businesses.

Professional outline

This specialty aims at creating highly educated executives who will operate in the fields of Tourism industry and hospitality.

The” Technician of Tourism industry and Hospitality” is a specialized employee able to manage successfully the following duties:

• Welcoming guests at the hotel and conducting the duties of the receptionist.
• Maintenance on the different floors and rooms.
• Inventory management.
• Selling and serving food and drinks in the restaurant.
• Preparing and serving cocktails and alcoholic/ non-alcoholic beverages at the bar.

The graduates of this specialty can fill positions in all the parts of the tourism and restaurant industry, including hotels, restaurants, bars and catering services.

The graduate of the specialty “Technician of Culinary Art-Chef” having acquired specialized knowledge and qualifications through his/her studies can accept the responsibility of managing a professional kitchen.  Knowing the art of cooking, pastry elements and Table Art, he /she can work in the kitchen of either a catering business or a hotel, coordinate and manage it, prepare and serve food to smaller or bigger groups of people, always in accordance with the safety food and health regulations.

The graduate of the specialty “Technician of Culinary Art-Chef” is a specialized employee who can successfully manage the following:

• Quality control, conservation and usage of provisions.
• Preservation of foodstuffs.
• The preparation of quality food of any quantity.
• Kitchen management.
• The cutting and preparation of meat, poultry, game, fish and seafood and the correct use of each of each piece.
• The correct planning of different menus, in accordance with the safety food and health regulations.
• The presentation and decoration of the different dishes.
• Pastry Art
• The basic principles of costing
• The promotion of Greek gastronomic identity.

 The graduates of the specialty “Technician of Culinary Art- Chef” of the Vocational Institutes of Tourism, with the specialized education and qualifications which they have gained during their studies, are able to work in catering and hotel businesses, both in the private and public sector, in accordance with their field of study. 

The graduates of the specialty “ Technician of Bakery and Pastry Art”, having acquired specialized knowledge and techniques, are involved in the making of bread products, pastry products and all different kinds of baked goods, they can schedule their production in necessary quantities, in accordance with the respective food and health regulations.

Besides the conventional bread and pastry industry, which offers jobs in bakeries, pastry shops, catering companies etc, a specialized technician of Bakery and Art, is able to work in the tourism industry both in Greece and abroad. They can also be involved in Hotel and Catering businesses of any kind, both in the public and private sector, in work positions relevant to their field of studies.

The technicians of Bakery and Pastry art are either self-employed, or they are employed in small or big businesses of the catering industry or hotel- tourist sector, especially in the recently fast growing industry of bread production, as well as in large retail patisserie chains. The branch of industrial baking and pastry production, offers job opportunities to a large group of people and to related occupations (such as producers and distributors of staple, machinery, milling e.t.c).