Studying in an international environment, earning recognized diplomas, and following a modern approach — all designed to help you become an expert in the hospitality industry.

Admission

After junior high/middle school completion

Academic workload

40 hours per week

Duration

3 years

Study Modes

On-Campus
Distance Learning

Languages

English
Russian

Diplomas

AHLA diploma - proof that you’ve been trained to meet professional standards in hospitality
A Turkish diploma - an official document issued by accredited educational institutions in Turkey

Hotel Management

The Hotel Management program trains qualified specialists capable of efficiently managing hotel operations and delivering high-quality service in accordance with international standards. The curriculum includes practical skills in hotel management, staff coordination, financial oversight, and operational management in the hospitality industry.

The program includes:

Hospitality Industry

An introduction to the hotel and tourism business: history, structure, and the specifics of how hotels, restaurants, and tour operators work. Fundamentals of service in tourism and the hospitality sector.

Food & Beverage Department Management

Organization of restaurant and bar operations within a hotel, service quality control, and the basics of marketing in the food and beverage industry.

Food Safety (HACCP System)

Study of international food quality control standards. Working with the HACCP system at all stages — from procurement to service.

Administrative and Housekeeping Management

Efficient organization of housekeeping and engineering departments in a hotel: staff recruitment, resource management, cleanliness and maintenance control.

Front Office Management

Reception operations, use of online booking systems (PMS), and interaction with guests and other departments.

Hospitality Technologies

Application of digital solutions: CRM, ERP, process automation, and customer experience analytics.

Marketing in the Hotel Industry

Development of advertising campaigns, collaboration with OTAs (Booking, Expedia), pricing strategy formulation, and digital marketing.

Human Resource Management in the Hotel Industry

Recruitment and training, motivation, team management, and labor legislation.

Leadership and Management in Hospitality

Operations management: planning, KPIs, conflict resolution, and department supervision.

International Hotels: Development and Management

Global hotel chains, franchising, international service standards, and intercultural communication.

Design and Infrastructure Management

Hotel facility design, energy efficiency, modern equipment, and interiors.

Accounting in the Hotel Industry

Financial planning, management accounting, profit analysis, and record keeping.

Food and Beverage Management

This course provides fundamental knowledge about the operations of the Food and Beverage (F&B) department in hospitality establishments. Students learn about the department’s structure, division of responsibilities, and key management processes essential for the effective functioning of food service operations.

The program includes:

Procurement and Supply in Food Service

Basics of procurement activities
Supplier relations and contract management
Product quality control and cost management
Organizing the effective operation of the procurement department

Financial Planning and Control

Fundamentals of budgeting and expense management
Cost and profit analysis
Menu pricing and pricing strategy
Loss prevention methods and standards compliance control
Use of specialized F&B software for accounting and planning

Human Resource Management and Training

The importance of systematic training in the hospitality industry
Effective methods and formats for staff training
Professional development and retraining
Employee motivation and corporate culture development

Economics in Tourism and Catering

A training program for specialists in the fields of economics, management, and tourism with a practical focus. Students gain skills in budget planning, profit analysis, cost management, and performance evaluation within the tourism and hospitality industries. The curriculum includes case studies from the hotel business, catering services, restaurant management and tour operator activities.

The program includes:

Economics in Tourism and Catering

Introduction to economic calculations and the basics of business analysis in tourism and catering companies.

Microeconomics

Consumer behavior, market mechanisms and decision-making by firms.

Macroeconomics

Economic growth, inflation, unemployment and the role of government in the economy.

Principles of Marketing

Study of customer needs, marketing strategy and service positioning.

Theory of Tourism

Historical and social foundations of tourism, classification, and functions of tourism.

Tourism Geography

Tourist regions of the world, their characteristics and attractiveness.

Finance for Beginners

Budgeting, personal and corporate finance, basics of investing.

Management and Organization

Classical and modern approaches to management, organizational structure.

Менеджмент туристического агентства

Работа с клиентами, бронирование туров, учет, подбор направлений.

Анализ бизнеса и экономики

Основы статистики, вероятности и аналитических инструментов в туризме.

Информационные технологии в туризме

CRM, системы бронирования, цифровые платформы для туристических компаний.

Экономика туризма

Экономическое моделирование, прогнозирование и стратегическое планирование в туризме.

Статистика для бизнеса и туризма

Сбор и анализ данных, оценка эффективности деятельности.

Бизнес-экономика

Изучение мировых бизнес-моделей, трендов и успешных практик.

Введение в интеграцию Европейского Союза

Особенности экономического сотрудничества в рамках ЕС, влияние на туризм и питание.

PR and marketing in tourism
and hospitality

A specialist training program in economics, management, and tourism with a practical focus. Students acquire skills in budget planning, profit analysis, cost management, and performance evaluation in the tourism and restaurant industries. The course includes case studies from hotel management, catering, restaurant service, and tour operator activities.

The program includes:

Fundamentals of PR and Marketing

Basic principles of service promotion, brand image creation and market positioning.

Marketing of Tourism and Hospitality Services

Target audience analysis, consumer behavior and development of a unique selling proposition.

Branding and Reputation Management

Building the brand of a hotel or tourism company, reputation management and crisis communication.

Digital Marketing in Tourism

SMM, content marketing, collaboration with bloggers and influencers, SEO and targeted advertising.

Public Relations (PR)

Press release writing, event organization, media relations and working with opinion leaders.

Communication and Customer Service

Skills for interacting with clients and partners, feedback management and customer loyalty improvement.

PR in an International Environment

Intercultural communication specifics, international standards of ethics and conduct in the field of PR.

Media Planning and Analytics

Development of advertising campaigns, media budgeting and performance evaluation.

Project Management in Marketing

Case-based learning: from concept to campaign execution. Project preparation and presentation.

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Antalya College of Tourism International Diplomain 3 Years