It is our great pleasure to invite you to attend the AMFORHT Annual World Forum. This event will be held in Girne American University, Milennium Park, Girne, North Cyprus, from 10 to 13 November 2011.

We are expecting a high volume of attendees from all over the world, gathering together some of the most prominent academics and professionals in the fields of Tourism and Hospitality. Experts from industry, education and administration will be eager to engage with the Forums major discussions on the elected topic of this year: "Alternative hospitality trends in new tourism strategy: Impact on education and human resources development ".

The Forum will offer:
- Official events, such as the opening ceremony, with addresses from prestigious international hospitality and tourism authorities
- Academic sessions led by panels of international tourism lecturers, qualified hotel professionals and other respected experts
- Business networking sessions providing participants with unique opportunities to create new projects and business links with other participants
- Time for social and tourist activities as Amforht Forums are also friendly events !

North Cyprus leisure location and weather conditions are at their best in November. So join us at this upcoming Forum and let's feel the pleasure and enjoy the privilege of the hospitality of GAU INTEB and AMFORHT on the "Island of Venus".

We do hope you will be able to join us and participate as actively as possible. Your experience and input will be of great value to all other attendees, and will help achieve the aim of this AMFORHT Forum: a concrete and humanist contribution to the best education and career development opportunities for the hospitality and tourism sector, in the world.


 
This Amforht Forum is one of the best meetings we have had in our Amforht life !

The context was difficult, but, together, we have succeeded in this challenge.

I would like to express my most sincere gratitude to you and to your Team for the great job they performed : general organization, logistic, technical quality, media presence and monitoring and, overall, the friendliness and availability of all your Team.

I would also like to mention the dedication of your students. Would you please convey my deep gratitude for their kindness and support they have given us permanently during this Forum.

Furthermore, I must express on behalf of the entire Board, my deep appreciation for the tremendous work done personally by Ismet and Emete, and thank you to tell them that I am very proud to now count them among the executives in our Organization. I am sure this position will benefit globally to GAU.

I would also like to express my admiration for the quality of educational services of the GAU, for its impressive size and its influence in Cyprus. I have been able to appreciate your facilities, your educational programs and your organization – this allows me to think that your University is with no doubt among the few leaders of our profession.

On this assurance I wish an excellent growth of the GAU, a peaceful future for you personally and for your great Team, and the insurance to see you now regularly with Ismet and Emete – to work, to philosophize … or to play music and sing !

The success of this Forum has provided all Amforht attendants a new inspiration, a new energy and a real strong desire to accelerate the growth of our Amforht for the benefice of the tourism of tomorrow in general and for the benefice of our Students in particular.

Please receive, Mr Chancellor, dear Serhat, my most sincere gratitude.


 
Thank you very much for your heartfelt words. We greatly benefited from your visit and have a new appreciation for what you have accomplished as AMFORTH and to hear your vision for the tourism industry. Ismet, Emete and I are energized about the future of our INTEB activities and what we might accomplish together with you and your very valuable board and members of AMFORHT.

GAU success relies heavily on the commitment of its members, students and graduates. Devotion such as Ismet and Emete allows us to be leaders in the field of Tourism & Travel education within our region. Now you have much more idea about North Cyprus and the difficulties that we experience. I would like to express my further appreciation for the extra amoun of time & effort you have on Cyprus conflict issue.

On behalf of GAU Board of Governors, INTEB & myself, we would like to thank you and express my appreciation for the very informative meeting of AMFORHT. I am very glad to hear success of 42nd forum and its being accepted as one of the most successful one by the members. I now have a better understanding and a great respect for your mission in France and want to assure you that we are at your service to support your activities and initiatives. I would like to underline that GAU Universal Campuses would be delighted to open our facility for any event that the AMFORHT is planning or for other use.

Thank you once again President Philippe
Hats off to you.
I wish you and your Board a very prosperous year.


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Professional Departmental
Specialisation Certifications
(5 Courses Total)
Hospitality Management Diplomas
(12 Courses Total)
  • Room Division Management
  • Food & Beverage Management
  • HR Management
  • International Hotel Management
  • Marketing & Sales Management
  • Club Management
  • Spa Management
    (starting from may 2012)
  • Hospitality Management Diploma in Hospitality
  • Hospitality Management Diploma in
    Food & Beverage
Professionals in the hotel sector Private, Academic, Government


Professional Departmental Specialisation Certifications


Room Division Management Curriculum Food & Beverage Management Curriculum Human Resources Management Curriculum International Hotel Management Curriculum Marketing and Sales Management Curriculum Club Management Curriculum
Managing Front Office Operations Food Safety: Managing with the HACCP System Leadership and Management in the Hospitality Industry
This course is designed to acquaint students with leadership, management, and quality issues facing today's hospitality industry. There are chapters on managing organizational change, traditional management roles and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high-performance teams, diversity, strategic career planning, and ethics.
Fundamentals of Destination Management and Marketing Hospitality Sales and Marketing Contemporary Club Management
This course introduces students to the world of private club management. There are chapters on club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, strategic management in clubs, club marketing, managing human resources in clubs, food and beverage operations in clubs, club financial management, club computer systems, golf operations in clubs, and club fitness operations.
Managing Housekeeping Operations Managing Service in Food and Beverage Operations Managing Hospitality Human Resources International Hotels: Development and Management Convention Management and Service
Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.
Managing Hospitality Human Resources
Managing Technology in the Hospitality Industry Planning and Control for Food and Beverage Operations
Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
Training and Development for the Hospitality Industry Managing Front Office Operations Fundamentals of Destination Management and Marketing Planning and Control for Food and Beverage Operations
Supervision in the Hospitality Industry Supervision in the Hospitality Industry Supervision in the Hospitality Industry Supervision in the Hospitality Industry Supervision in the Hospitality Industry Supervision in the Hospitality Industry
Understanding Hospitality Law Purchasing for Food Service Operations Revenue Management: Maximizing Revenue in Hospitality Operations Managing Hospitality Human Resources Revenue Management: Maximizing Revenue in Hospitality Operations Hospitality Facilities Management and Design

Hospitality Management Diploma in Hospitality Hospitality Management Diploma in Food & Beverage
Managing Front Office Operations
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.
Food Safety: Managing with the HACCP System
Presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation.
Managing Housekeeping Operations
This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry
Supervision in the Hospitality Industry
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
Hospitality Facilities Management and Design Hospitality Facilities Management and Design
Managing Hospitality Human Resources
This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed
Managing Beverage Operations
This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.
Supervision in the Hospitality Industry Managing Service in Food and Beverage Operations
This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests
Hospitality Sales and Marketing
This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets.
Training and Development for the Hospitality Industry
This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.
Hospitality Today: An Introduction
This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, cruise ships, and casino hotels. There are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.
Purchasing for Food Service Operations
This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues
International Hotels: Development and Management
This course provides the background every hospitality student will need in today’s rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions
Planning and Control for F&B Operations
Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
Understanding Hospitality Law
Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations.
Managing Technology in the Hospitality Industry
Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry
Managing Service in Food and Beverage Operations Hospitality Today: An Introduction
Revenue Management: Maximizing Revenue in Hospitality Operations
This course will give students a basic understanding of the revenue management process. It addresses the proper use and importance of revenue management in hospitality operations and describes the wide range of elements that must be considered in order to use revenue management effectively.
Revenue Management: Maximizing Revenue in Hospitality Operations
Basic Hotel and Restaurant Accounting Basic Hotel and Restaurant Accounting