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.

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.

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

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.

Organised by IMI's Career and Internships Department.