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Course Description
First Year
First Year Economics and Tourist Market Structure (9 credits) Introduction to Economics. Basic market structure. Tourism generating and destination markets. Economic analysis of tourist markets. Public initiatives in tourism. Macroeconomic aspects of tourism. General Accounting (6 credits) Basic concepts. Accounts. General accounting plan. Profit and loss accounts and balance sheets. Accounting for the hotel sector. Introduction to Hotel Companies, Plant and Hotel Services (9 credits) The hotel as a production unit. Departmental structure. Production operations. Characteristics of the premises. Basic organisational structure of human resources. Service goals. Hotel industry plant, equipment and specific materials. Maintenance policies. Preventive maintenance. Computer Management Techniques. Applied Statistics and Calculus (12 credits) Population and samples. Tables and graphs. Measurement of centralisation and dispersion. Basic computer structure. Operating systems. Graphics environment. Text editing. Spread sheets. Data bases. Communication networks. Fundamental calculus. Kitchen: Organisation and Practical Application (9 credits) Introduction to the kitchen department. Tasks and responsibilities. First lessons in food preparation. Hygiene and food handling rules and regulations. Introduction to menu and recipe design. Study of food products. Restaurant: Organisation and Practical Application (9 credits) Introduction to the restaurant department. Tasks and responsibilities. First lessons in table service. Table setting. Composition of set and "à la carte" menus. Table serving systems. French I / German I (6 credits) First level improvement of language skills, with special reference to the tourism and hospitality sectors. (Choice of French or German) English I (6 credits) First level improvement of language skills, with special reference to the tourism and hospitality sectors.
Second and Third Years Compulsory Second Year Subjects Food, Nutrition and Food Hygiene (6 credits) Evolution of eating habits. Food and health. Nourishment balancing for large groups. New technology applied to food production, preservation, elaboration and commercialisation. Food hygiene and safety: regulations, hygiene quality guarantee methods, ARCPC. Human Resource Management (7.5 credits) Managerial functions: management styles, leadership, group dynamics, communication, problem analysis and decision making. Design of organisational structure. Directing human resources: human resource management. Job analysis and evaluation. Selection and training of personnel. Salary policy and objective fulfilment. Planning of human resources and social atmosphere. Marketing (7.5 credits) Market orientation. Consumer behaviour. Study of buyer behaviour. Segmentation and positioning. Market research. Tourist product design, pricing, communication and distribution. Service marketing for the hospitality industry. Marketing plans. Management and Cost Accounting (6 credits) Concept and classifiation of costs. cost calculation of products and services. Costing systems, standard costs, budgets, analysis and control of deviations. Labour, Merchant and Tax Law (9 credits) Types of labour contracting. Types of Social Security. Labour relations: initiation, termination and conflicts. Social security benefits. Labour regulations. Company law: companies, proprietors and commercial establishments. Industrial property legislation. Competence, civil responsibility and hereditary transfers. Tax law: company tax regulations. Kitchen and Restaurant: Organisation and Practical Application (9 credits) Organisation of kitchen staff. Standard recipes. Purchase of provisions. Merchandise reception. Pricing, inventories, stock taking and cost control. Food cost calculation. Further lessons in food preparation. Banquets. Buffets. Self service techniques. Harmonising food with wine. Calculation of selling prices. Types of customer. Further lessons in table service. Accommodation (Reception and Housekeeping) (7.5 credits) Introduction to Reception and Housekeeping Departments. Tasks and responsibilities. Front and back office. Reservations and billing. Check-in and check-out. Organisational techniques for the Housekeeping Department. First lessons in customer service at reception. Practicum I (4.5 credits) Practical work experience at managerial level in hotels, other lodging establishments or contract catering companies.
Compulsory Third Year Subjects Spatial Analysis of Tourism (4.5 credits) Regional analysis methods applied to the study of tourism resources at different scales: municipal regional, national and sub-continental. Regional development policies and tourism planning. Customer Management, Commercial Practice and Service (9 credits) Introduction to sales and commercial aspects. Applied marketing, commercial initiatives. Understanding the company's products. Segmentation techniques. Distribution techniques. Customer guidance in hotels. Customer service. Clientele. Cultural differences. Protocol. Customer fidelity. Practicum II / Project (Company Plan) (9 credits) Practical work experience at managerial level in hotels, other lodging establishments or contract catering companies. Practical application of theoretical knowledge acquired during the course. Project entailing the setting up of a hospitality company or product: resource and market analysis. Feasibility study. Commercialisation. Economic and financial planning. Social and environmental effects. For more details about the project, see the following link. French III / German III (6 credits) Advanced level intensification and improvement of language skills, with special reference to the hospitality sector. (Choice of French or German). English III (6 credits) Advanced level intensification and improvement of language skills, with special reference to the hospitality sector. Strategic and financial Management of Hotel Companies (10.5 credits) Internal and external analysis. Optimising resources. Strategic orientation and positioning. Competitiveness. Case studies. Return on investments. Analysis of investment opportunities. Sources of finance. Debt policies.
Optional Second and Third Year Subjects Cultural Heritage (4.5 credits) Culture and art. Analysis of cultural heritage as a tourist resource. Consumer and European Community Law (4.5 credits) European Community regulations. EC policy. EC tourism policy. Consumer law, with specific reference to the tourist. Communication Skills (4.5 credits) The communication process: output - message - reception. Verbal and non-verbal communication. Discourse structuring. Basic inter-personal communication skills. Design and elaboration of reports and portfolios. Safety and Protection (4.5 credits) Safety and protection regulations on premises. Labour risk prevention regulations. Preventive measures for protection and safety. Analysis of regulations. Design of evacuation and action plans for emergencies. Financial and Budget Management (4.5 credits) Investment management and financing. Depreciation and amortisation. Tax impact. Budgeting of sales, costs, cash flow, cost centres and profits. Budget control. Deviation analysis. Budget management. Financial and Commercial Calculation (4.5 credits) Percentages. simple and compund interest. Calculation of discount, commission and excess charges. Algebraic and trigonometric functions. French II / German II (6 credits) Intermediate level intensification and improvement of language skills, with special reference to the hospitality sector. (Choice of French or German). English II (6 credits) Intermediate level intensification and improvement of language skills, with special reference to the hospitality sector. Quality Management (4.5 credits) Service quality. Meausurement. Quality certification: ISO 9000 and European EFPM. Quality mentality. Case studies. Benchmarking. Process design. Purchase and Stock Management (4.5 credits) Defining the buying market. Product definition. Quality objectives: definition and control. Stock management. Buying policy. Functions of supplies departments in hospitality companies. Inventory control techniques. Supplies management. Personnel Leadership (4.5 credits) Foundations of labour relations. Wage negotiation. Labour conflicts. Practical aspects of personnel management. Optional Second and Third Year Hospitality Subjects Environmental Management in Hotels (4.5 credits) Environmental management quality. Sustainable development and business management: concept and phases, diagnosis, approaches. Environmental strategies. Certification systems. Computer Techniques for Hotel Management (4.5 credits) Computerised administration of hotel establishments. Analysis of standard programmes: front office, restaurant administration, administration by sales units, inventory administration systems. Mainframe room-reception programmes. Marketing of Hotels (4.5 credits) Basic marketing principles applied to the hotel industry. Marketing of hotel companies in the European context. Positioning analysis by countries. Topics in Hotel Management (4.5 credits) Cycle of conferences and seminars. Analysis of best practices. Geography of Tourist Resources (4.5 credits) Study of the environmental context of tourism development, and spatial aspects of its development. Regional and tourist resources. Theme and Leisure Parks (4.5 credits) New tourism products. Theming and its applications. Leisure trends. Viability and development. Study of paradigmatic cases. Social, economic and environmental aspects. Activities. Energy Management (4.5 credits) Energy saving policies and techniques. Mainframe energy management systems. Plant and premises design and its impact on energy consumption. Congress and Conference Organisation (4.5 credits) Concept and type of events. Objectives. Organisation. Financial support. spheres of action. Marketing. Optional Second and Third Year Catering Subjects Gastronomy (4.5 credits) Gastronomy and culture. Regional gastronomy. Links to traditions and regional sources. Role as an identifying characteristic and tourist resource. Catering (4.5 credits) The restaurant as a global product. Brand creation and management. Relation between the concept and the ideal location. Geomarketing and micromarketing. Suitable locations for modern catering. Branding and cobranding. Functional design of premises. From fast food to food and fun. Oenology and Wine Stock Management (4.5 credits) Plant's vegetative cycle. Climate and "terroir". Study of vitification. Introduction to wine lists. Geography of wine production. Study of wine cellars for different types of establishments. Wine and distilled products. The blending of wine and food. Computer Techniques for Restaurant Management (4.5 credits) Computerised restaurant management. Analysis of standard
programmes. Understanding and use of different applications. |
Diploma in Hotel Management