An introduction to basic marketing concepts with particular emphasis on the hospitality industry. A strong focus is given to consumer behaviour theory and consumer purchasing stages. Students' learning experience is complemented by case studies on social media and how this influences modern day consumer behaviour. Contact Hours: 24

Students are actively involved in competence based practical skills in a working restaurant environment. Students experience different service styles applicable to today's food and beverage industry. Contact Hours: 40

This unit explores and develops students' understanding of practical skills, technical skills, equipment and procedures in today's modern kitchen environment. Contact Hours: 100

The unit introduces restaurant management approaches to different service concepts: menu development and analysis, beverage sales and control, POS systems and principles of restaurant design.

An introduction to the core principals and concepts of managerial accounting and basic financial management in the hospitality industry. Contact Hours: 48

The unit introduces the students to key tourism concepts, principles and impacts. The unit will also provide them with an introduction and a business approach to Tourism. Contact Hours: 24

Organised by IMI's Career and Internships Department.