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MSc in Tourism Management (En)

Curriculum

Programme Tourism management second-cycle (master) programme
Introduction From the academic year 2017-2018
Personal scope: Students starting their studies from 1 September 2017
Approved on 5 May 2017
Resolution Resolution No. (V. 5.) 69, Academic Year 2016/2017
Resolution No. (VI. 29.) 112, Academic Year 2017/2018
Programme owner Dr. András Jancsik
Dean Dr. Andrea Lugasi

Overview

1 Licensing and accreditation of the programme
2 Objective of the training
3 Professional competences to be acquired
4 Basic information about the programme
5 Training structure
6 Specialisation of the programme
7 Mobility window
8 Internship
9 Master thesis requirements
10 Conditions for completing the training
11 Final examination requirements
12 Conditions for issuing the diploma
13 Qualification of Diploma
14 Special requirements of the training
15 Model curriculum (Plan of study)
  Version control

Content and requirements of the programme

1. Licensing and accreditation of the programme

The educational and outcome requirements for the Tourism management second-cycle (master) training are defined in Decree No. 18/2016 (VIII. 5.) of the Minister of Human Resources.
Number of the resolution of the Hungarian Accreditation Committee on the effective accreditation: 2016/1/VII/3/49.

2. Objective of the programme

The objective of the master's degree programme is to train tourism management professionals for the labour market of the tourism sector, who are able, with the professional skills and knowledge, to independently perform tasks in support of planning, decision-making and management in the work areas directly or indirectly serving tourism, and to analyse the operation of the areas of economy and organisations concerned at system level, develop concepts, plans and studies related to supply and organizational development, implement development projects and manage businesses and institutions. Graduates may be employed, amongst others, at tourism companies, local governments, ministries, their background institutions, sectoral administrative offices, tourist destination management organisations, tourism marketing companies, and non-profit organisations. Prepared to continue their studies in a PhD programme.

3. Professional competences to be acquired

Economist in tourism management training

a) skills

  • Knowledge of the concepts, theories, processes and characteristics of economics and the organisation of micro- and macro-economy, as well as the decisive economic facts.
  • Understanding of the structure and operation of business organisations, as well as their national and cross-border relations, and informational and motivational factors, with particular regard to the institutional environment.
  • Knowledge of the European integration process and the policies of the European Union related to his/her activity.
  • Command of latest, theoretically grounded mathematical/statistical, econometric modelling methods of problem recognition, formulation and resolution, and knowledge of their limitations.
  • Familiarity with the rules and the professional and ethical standards of planning and management applicable to businesses, business organisations and projects.
  • Familiarity with the deep and broad theoretical foundations of the complex system of tourism and related activities (accommodation, catering, travel agency, event organisation).
  • Management specific knowledge of the various types of tourism organisations, including the factors needed to underpin strategic planning.
  • Insights related to the preparation and implementation of complex tourism and catering development projects, and the professional expertise required to undertake senior management positions at already operating businesses and institutions.
  • Ability to acquire a deep understanding of the relevant concepts, theories and research findings of certain disciplines related to tourism (environmental, regional, health and food sciences), and relying on these, of the operation of and relationships in the sector.
  • Comprehensive knowledge of the key relationships between tourism and other social subsystems.

b) abilities

  • Independently formulating new conclusions, original thoughts and ways of solving, capable of applying high-quality analytical, modelling methods, developing strategies for solving complex problems, making decisions, in changing domestic and international environments and organizational cultures even.
  • After acquiring the practical knowledge and experience, managing a medium or large enterprise or complex organisational unit, fulfilment of a comprehensive economic function at a business organisation, planning and controlling complex business processes, managing resources.
  • Working efficiently in an international, multicultural environment.
  • Using deep insights related to the collection, analysis and processing of various business information related to the actors in tourism and theoretically established methods, and exploiting the opportunities for the use of these in business modelling, strategic and operational planning, and decision making.
  • Collecting, organising and analysing data related to tourism and associated special fields, as well as both Hungarian and foreign language literature sources by using advanced mathematical-statistical, econometric and modelling methods.
  • Using, in a creative manner, the methods of managing and solving problems in the various areas of tourism and catering, and their improvement in a multidisciplinary context.
  • Participating in or managing large-scale and complex tourism development projects.
  • Demonstrating high-standard written and oral communication in a work environment and at professional and scientific forums, in both the mother tongue and two confidently used foreign languages.
  • Developing and presenting professional summaries, analyses, tender materials and detailed studies by using state-of-the-art methods from the framework of infocommunications assets.

c) attitude

  • Critical approach to his/her own and his/her reports’ work and conduct, innovative and proactive attitude in the handling of economic problems. Openness to new findings in the economic science and practice.
  • Demonstration of educated, ethical and objective, intellectual approach when dealing with people or social problems, consideration of a wide range of social, sectoral, regional, national and European values (including social, socio-ecological, sustainability aspects).
  • Commitment to developing his/her knowledge and working relationships, while encouraging, assisting and supporting his/her associates and reports in doing so.
  • Demonstration of a quality focused approach giving priority to customer satisfaction.
  • Adoption of the values and standards of the tourism sector, commitment to critical interpreting and improving them.
  • Openness to new scientific and professional findings in the field of tourism and catering, and in his/her environment, as well as to exploiting these in practice.
  • Demonstration of a constructive, collaborative and initiative attitude in the regular and project teamwork, willingness to promote collaboration between organisations and joint development efforts.
  • Commitment to building, organising and implementing an individual strategy for self-development and career building via lifelong learning.

d) autonomy and responsibility

  • Independently selects and applies relevant problem solving methods, even in areas of importance from organizational policy, strategic and management aspects, and independently completes economic analysis, decision support and advisory tasks.
  • Independently establishes, organises and manages a larger business, or a larger organisation or organisational unit.
  • Takes the responsibility for his/her own work, the organisation he/she manages, or his/her business and employees.
  • Independently identifies, plans and organises his/her own and his/her reports’ professional and general development, assumes and bears responsibility for the latter.
  • Demonstrates outstanding fastidiousness in his/her professional activity, and considers it important to improve the general culture associated with an intellectual attitude, including his/her resources and methods.
  • Shows interest towards the changes in the social, economic, technological and legal environment of tourism, and strives to carefully understand and consider the consequences of professional decisions.
  • When independently preparing development documents, studies, research reports or publications, he/she takes the responsibility for their content, and correctness in terms of the professional language.

4. Basic information about the programme

Duration of training: 4 semesters
Minimum number of credits to be acquired: 120 credits
Graduation level: master (magister, master, abbreviated as “MSc”) degree
Qualification: okleveles közgazdász turizmus-menedzsment szakon
Qualification in English: Economist in Tourism and Management

5. Training structure

The structure of the training expressed in credits, based on the programme and output requirements:

Special fields of expertise, knowledge C CE E Total
Economic and social sciences 24 6   30
General professional skills 36 6 6 48
Specialisations   27   27
Other (internship, degree thesis) 15     15
Total 75 39 6 120

Abbreviations and definition of subject types:

  • C – Compulsory subjects
  • CE - Compulsory elective subjects: Subjects to choose from specific subject group. The subjects of specialisations are to be selected upon application for specialisation
  • E - elective subjects. In addition to the subjects included in the model curriculum, students can take up other subjects out of those announced by the institution.

6. Specialisation of the programme

During the first-cycle training, students can choose from the following specializations, which do not provide stand-alone qualification:

  • Catering management
  • Strategic planning in tourism

Specializations can be chosen after completing the 2nd semester according to the model curriculum.
Specialisations may be chosen by students who have earned at least 36 credits in the subjects of the first two semesters according to the model curriculum, which may include completion of the following subject(s):

  • The System of Tourism (TURE0MA06)
  • International Hotel and Catering Management (NENT0MA06)

When choosing specializations, students must specify their order of preference with at least two specializations selected. Admission to a specialization is based on the students' adjusted cumulative credit index: the student ranked best in the list of students thus obtained is admitted to the specialization that he/she specified in the first place. The procedure is followed in a similar manner for students ranked lower, as long as the headcount set for a specialization is reached. Students still in the queue are then admitted to the specialization specified by them in the second place. The procedure is continued following the same principle until admission of the last student.
The launch of a specialization is subject to a minimum headcount. If the minimum headcount is not reached, students applying for the given will be admitted to the specialization they have ranked next in their preference order.

7. Mobility window

During the training, semesters recommended for international student mobility are semester 3 or 4.
In semester 3, students participating in international student mobility programs should earn the recommended credits as follows.

Subject code Subject name/Subject group Credits Equivalence
KRKT0MA06 Creative Project 6 the equivalence recorded in the learning system, or any subject with at least 5 ECTS credit value focusing on product development in tourism
FBES0MA06 F&B Management and Enterprise Development 6 the equivalence recorded in the learning system, or any subject with at least 5 ECTS credit value providing hotel or F&B management training
PENG1MB06 Financial Management & Controlling 1 6 the equivalence recorded in the learning system, or any subject with at least 5 ECTS credit value providing financial management training
EGEK0MA03 Health and Nutrition Studies 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value providing health or nutrition studies training
ALEK0MA06 Applied Mathematical and Statistical, Econometric and Modelling Methods 6 the equivalence recorded in the learning system, or any subject with at least 5 ECTS credit value providing advanced methodological training
TUAN0MA03 Tourism and International Economics 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value focusing on the world economic aspects of tourism
STAN0MA06 Strategic Planning in Tourism 6 the equivalence recorded in the learning system, or any subject with at least 5 ECTS credit value focusing on tourism planning
  Compulsory elective professional skills 6 any subject with at least 5 ECTS credit value providing tourism related training

In semester 4, students participating in international student mobility programs should earn the recommended credits as follows.

Subject code Subject name/Subject group Credits Equivalence
INNT0MA03 Real Estate Development, Real Estate Management 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value focusing on real estate development
HUNT0MA03 HR Management 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value providing HRM training
PENG2MA03 Financial Management & Controlling 2 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value providing controlling training
RENT0MA03 Revenue Management 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value providing revenue management training
INNG0MA06 Integrated Marketing 6 the equivalence recorded in the learning system, or any subject with at least 5 ECTS credit value providing destination marketing training
TESE0MA03 Evaluation and Analysis of Regional Resources 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value focusing on regional resources and regional analysis
MIAN0BB03 Quality Management in the Destinations 3 the equivalence recorded in the learning system, or any subject with at least 2 ECTS credit value focusing on quality management
  Elective subjects 6 any subject with at least 5 ECTS credits
DIAT0MA12 Master of Sciences Thesis 12 research activity or finding related to the master thesis and verified by the consultant of the partner institution

8. Internship

There is no compulsory internship in the curriculum. Students who did not complete their internship in the field of tourism during the first-cycle training can take up such internship as a compulsory elective subject (SZGY0MA06). The duration of the elective internship is 200 hours (80 hours for the correspondence course). The internship can be completed at a business organisation, non-profit organisation or public administration institution active in the field of accommodation services or catering or other tourism related areas, or at the training restaurant or hotel of the higher educational institution. The internship may not be substituted with practical or work experience.

9. Master thesis requirements

The master thesis is a task by the completion whereof the student demonstrates his/her ability to:

  • review special literature independently in a given special field,
  • document, analyse and evaluate the results introduced in the special literature,
  • conduct an independent research, relying on his/her studies and the information obtained from the special literature,
  • create and defend an evaluation study based on the review of the special literature and his/her own research experience, and exploiting his/her studies completed.

The master thesis requirements and the conditions governing completion are set out in a separate procedure.

10. Conditions for completing the programme

Conditions for the issue of the final certificate:

  • earning at least 108 credits from compulsory, compulsory elective and elective subjects according to the curriculum requirements;
  • completion of the master thesis consultations (12 credits).

Requirements of taking the final examination:

  • obtaining the final certificate;
  • a master thesis granted at least satisfactory mark by two invited assessors working independently.

11. Final examination requirements

The final examination is a complex review and evaluation of the knowledge, skills and abilities necessary to receive the diploma, in the course whereof the student must prove that he/she can apply the material learnt.
The final examination consists of the defence of the degree thesis, which includes the presentation of the results and a professional debate based on them. During the debate, the final examination committee asks questions that are not closely related to the evaluation of the degree thesis, but are related to its topic and the special materials learned, in order to assess the candidate's general professional skills.
The final examination result (ZE) is established by the final examination committee based on the marks proposed by the assessors for the degree thesis, the oral defence and the professional debate built on it. The mark is developed by a complex assessment of the performance.

12. Conditions for issuing the diploma

To get the master’s degree, an intermediate (B2) complex type professional (related to the field of training) language examination recognised by the state in one foreign language and an advanced (C1) complex type general language examination recognised by the state in another foreign language, of which one must be in English, are required, or school-leaving certificate or diploma equivalent to these.

13. Qualification of diploma

Formula for calculating the qualification of the diploma
OM = (TÁ+ZE)/2
where

  • OM is the qualification of the diploma
  • TÁ is the average mark of the subjects below weighted with their credit values
  • ZE is the result of the final examination

The qualification of the diploma is:

Excellent (5) if   OM = 5.00
Excellent (5) if 4.51 ≤ OM < 5.00
Good (4) if 3.51 ≤ OM ≤ 4.50
Average (3) if 2.51 ≤ OM ≤ 3.50
Pass (2) if 2.00 ≤ OM ≤ 2.50

The average mark (TÁ) considered in the qualification of the diploma is calculated based on the results from the following subjects.
Strategic planning in tourism specialisation:

  • Business Statistics and Decision Analysis (GAES0MA06)
  • International Hotel and Catering Management (NENT0MA06)
  • Strategic Planning in Tourism (STAN0MA06)
  • Integrated Marketing (INNG0MA06)

Catering management specialization:

  • Business Statistics and Decision Analysis (GAES0MA06)
  • International Hotel and Catering Management (NENT0MA06)
  • F&B Management and Enterprise Development (FBES0MA06)
  • Financial Management & Controlling 1 (PENG1MB06)

14. Special requirements of the programme

14.1 Training in a language other than Hungarian

Pursuant to Section 51 (2) of the Act CCIV of 2011, the issue of the diploma for a training in a foreign language is not subject to the language examinations set out in Clause 11.
Pursuant to Section 14 (6) of Government Decree No. 137/2008 (V. 16), a diploma certifying studies conducted and completed in a foreign language is equivalent, in terms of the language of the training, to an advanced complex type language examination recognised by the state in one language. Pursuant to the referenced Act, the diploma is equivalent to a language examination, and BGE may not issue a separate certificate in this respect.
BGE recognizes the studies of a student as training in a foreign language if he/she has earned at least 108 credits, of which at least 96 credits are completed in the language of the training.

14.2 Trainings in correspondence course

The training is conducted in both full-time and correspondence course forms, subject to the same requirements.

15. Model curricula (Plans of study)

Course schedule Language ID Annex
full-time Hungarian MNTMHV Annex 1
correspondence Hungarian MLTMHV Annex 2
full-time English MNTMEV Annex 3

Version control

Reference No. Resolution No. Implementation Validity Clause Change description
           
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