COURSE CATALOGUE BACHELOR DEGREE IN TOURISM AND HOSPITALITY MANAGEMENT 2016-2017

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LEVEL 1 COMMUNICATION MODULE: SOCIAL SCIENCE FUNDAMENTS AREA: COMMUNICATION SUBJECT: COMMUNICATION CODE: BA1COM LANGUAGE: ENGLISH YEAR: 1 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

This subject will focus on oral communication skills and skills in getting across key messages in presentations, defenses and debates, in dealing with customer complaints and effective service recovery, organization of effective and efficient meetings, skills in constructive feedback to team members, fundamentals in cross cultural communication for Tourism & Hospitality as well as readings and referencing in written academic English, to prepare students for HTSI Guidelines in the Bachelor Degree and final dissertation oral and written defense. This course is for those who wish to strengthen and fine tune communication skills in English for professional, powerful, persuasive presentations, with a view to mastering persuasive, authentic speaking as well as improving leadership competencies. This course analyses language and structure of presentations, developing strategies in English for multicultural audiences, regardless of level, recognising patterns as well as verbal, non-verbal and emotional elements to communication, and techniques in overcoming fear will be included. Through helpful guidelines, clear explanations and engaging activities, students will consolidate skills in communication to help them during their undergraduate studies and for a successful transition into the professional environment.

ECONOMICS MODULE: SOCIAL SCIENCE FUNDAMENTS AREA: ECONOMICS SUBJECT: ECONOMICS CODE: BA1ECO LANGUAGE: SPANISH/ ENGLISH YEAR: 1 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

The course and its contents touch any of the professional fields related to tourism. It provides definitions, concepts and key issues of the economy for a comprehensive understanding of the real world. The purpose is to familiarize students with the main economic concepts that influence tourism, from both macroeconomic and microeconomic perspectives. From a microeconomic point of view, we will study competitive market deeply, to derive to those with imperfect competition and the consequences of possible changes in the market. From a macroeconomic point of view we aim to study the main economic policies used by governments to regulate the economy. The money market is also analyzed. Finally, we will also study the impact of tourism in a framework of economic globalization

GEOGRAPHY MODULE: SOCIAL SCIENCE FUNDAMENTS AREA: GEOGRAPHY SUBJECT: GEOGRAPHY CODE: BA1GEO LANGUAGE: SPANISH/ENGLISH YEAR: 1 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

This subject is designed to provide extensive information about the possibilities offered by Earth in the field of tourism activities in its various manifestations. The subject contains two basic elements: the natural geographic element and the human element, to the extent that the latter affects the first and modifies it. The course consists therefore in the study of tourism land use.

SOCIAL PHILOSOPHY MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: THE TOURISM AND HOSPITALITY ENVIRONMENT SUBJECT: SOCIAL PHILOSOPHY CODE: OB1ENT-I LANGUAGE: SPANISH/ENGLISH YEAR: 1 PERIOD: FALL SEMESTER CREDITS: 3 ECTS

Introduces the future professional in Tourism and Hospitality Management to a systematic analysis of the techno-economic, socio-political and cultural reality, whether local or global, in which companies and organisations in general, and in tourism and hospitality in particular, operate. The student will develop the ability to critically analyse which will enhance their understanding of the potential for transformation that people and organisations possess.

TOURISM MARKETS MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: THE TOURISM AND HOSPITALITY ENVIRONMENT SUBJECT: TOURISM MARKETS CODE: OB1REC-I LANGUAGE: SPANISH/ ENGLISH YEAR: 1 PERIOD: FALL SEMESTER CREDITS: 4 ECTS

Tourism markets is a subject that offers to the future professionals of tourism and hotel management an overview of the global tourism and hospitality industry. With this subject students begin to become familiar with the terminology of the tourism sector and the consequences of tourism activity on social, cultural and economic growth. Here we will analyze the sustainability of tourism, understood as those tourist activities that are respectful with the natural, cultural and social environment that let a positive exchange of experiences between residents and visitors and that spreads equitably the benefits of tourism between the local community and tourism firms. In addition, students will learn the structure and organization of the global hotel industry and the relationship between ownership, branding and management of a hotel. They will know

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the world's leading hotel chains and major hotel brands and consortia. Also, the Students will learn some key elements of the accommodation industry, such as the market concept of a hotel, hotel customer segmentation, hotel typologies and hotel brand positioning. Finally, students will learn the experiential nature and the essential elements of tourism products in general, and particularly, of the hotel products.

ENGLISH MODULE: LANGUAGES AREA: ENGLISH LANGUAGE SUBJECT: ENGLISH CODE: BA1ING-I LANGUAGE: ENGLISH YEAR: 1,2,3 PERIOD: FALL AND SPRING SEMESTER CREDITS: 3 ECTS

B2 LEVEL: The aim of the course is for students to improve on and broaden their general level of English at B2 level and to prepare to take the First Certificate exam in May 2017 through the study of grammar, general vocabulary and the practice of speaking, listening, reading and writing skills. The students will also get to know specific terminology of the tourism sector. C1 LEVEL: The aim of the course is to consolidate and improve students' general level of English in order to achieve advanced language proficiency (C1.1). It aims to develop students' skills of listening, reading, writing and speaking and build up vocabulary through extensive and intensive practice and a wide range of activities. Students will also have the opportunity to learn specific terminology of the tourism sector by looking at trends in tourism. The course will also prepare students for the CAE exam concentrating on exam practice. C2 LEVEL: The aim of the course is for students to improve on and broaden their general level of English at C2 level and to prepare to take the Cambridge Proficiency exam through the study of grammar, general vocabulary and the practice of speaking, listening, reading and writing skills.

FRENCH MODULE: LANGUAGES AREA: 2ND FOREIGN LANGUAGEFRENCH SUBJECT: FRENCH CODE: BA1FRA-I LANGUAGE: ENGLISH YEAR: 1,2,3 PERIOD: FALL AND SPRING SEMESTER CREDITS: 3 ECTS

A2 LEVEL: The aim of the course is for students to acquire and develop the basic competencies of HTSI and of the learning of a foreign language: listening, speaking, talking, reading and writing, knowledge of language, sociocultural aspects and intercultural awareness.

GERMAN MODULE: LANGUAGES AREA: 2ND FOREIGN LANGUAGEGERMAN SUBJECT: FRENCH CODE: BA1ALE-I LANGUAGE: ENGLISH YEAR: 1,2,3 PERIOD: FALL AND SPRING SEMESTER CREDITS: 3 ECTS

A1.1 LEVEL AND A2 LEVEL: The aim of the course is for students to acquire and develop the basic competencies of HTSI and of the learning of a foreign language: listening, speaking, talking, reading and writing, knowledge of language, sociocultural aspects and intercultural awareness.

ACCOUNTING I MODULE: BUSINESS FUNDAMENTS AREA: BUSINESS I: ACCOUNTING SUBJECT: ACCOUNTING I CODE: BA2EMP-I LANGUAGE: SPANISH / ENGLISH YEAR: 1 PERIOD: SPRING SEMESTER CREDITS: 6 ECTS

This subject is part of the subjects included in the block of Business. The focus on this subject is to provide the student with the knowledge and the tools needed to record economic and financial transactions according to the Accounting process. Students must be able to elaborate the financial statements of a firm and also to get some useful information from analyzing financial information. The elaboration of the financial statements will be done using the Spanish legal Framework (Spanish Accounting Plan).

BUSINESS ECONOMICS MODULE: BUSINESS FUNDAMENTS AREA: BUSINESS II: BUSINESS ORGANIZATION SUBJECT: BUSINESS ECONOMICS CODE: BA2EMP-II LANGUAGE: SPANISH/ ENGLISH YEAR: 1 PERIOD: SPRING SEMESTER CREDITS: 6 ECTS

The course and its content touches on the professional fields related to business activities focusing on the touristic sector. It provides with definitions, concepts and key economy issues linked to business for a comprehensive understanding of the real world. The main objective of this course is to familiarize students with the different disciplines of Business Economics and particularly those related to production and operation analysis and the organization of a company. This introductory overview will be developed further on other specific courses such as Human Resources and Marketing.

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INFORMATION SYSTEMS MODULE: BUSINESS FUNDAMENTS AREA: INFORMATION SYSTEMS AND ICT SUBJECT: INFORMATION SYSTEMS CODE: OB2TIC-I LANGUAGE: SPANISH/ ENGLISH YEAR: 1 PERIOD: SPRING SEMESTER CREDITS: 4 ECTS

This subject has two main goals with one shared aim: Improve your IT skills to become a better professional. On the one hand, you will learn how to use Microsoft Office and Google tools to significantly increase your productivity when you are dealing with documents, spreadsheets or presentations. On the other hand, you will discover why information systems are one of the best allies of the companies in their daily activity

SERVICE ENCOUNTERS IN TOURISM AND HOSPITALITY MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: SERVICE ENCOUNTERS AND PROFESSIONAL SKILLS FOR TOURISM AND HOSPITALITY SUBJECT: SERVICE ENCOUNTERS IN TOURISM AND HOSPITALITY CODE: OB2SEN-I LANGUAGE: ENGLISH YEAR: 1 PERIOD: SPRING SEMESTER CREDITS: 4 ECTS

Our aim is to provide a comprehensive overview of all the elements that make the service encounter between the hospitality organization and the guest. Important concepts like the Service Profit Chain, the SERVQUAL model, the Moment of Truth, Mystery Shopping, guest satisfaction, loyalty and engagement, as well as necessary 'hospitality skills' and etiquette are first discussed from a theoretical point of view while being complemented by practical handson sessions. This provides an ideal framework to prepare the hospitality leader of the future with the right tools and insight to be truly of service to the guest, the employee, the company and society at large.

TOURISM TYPOLOGIES MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: THE TOURISM AND HOSPITALITY ENVIRONMENT SUBJECT: TOURISM TYPOLOGIES CODE: OB2REC-II LANGUAGE: SPANISH/ ENGLISH YEAR: 1 PERIOD: SPRING SEMESTER CREDITS: 3 ECTS

The main objective on this subject is that the student knows characterizes and analyzes the different types of existing tourism products in the market, focusing both on the product type (product centric products) such as those of the type of customer (customer centric products), and consequently, know, understand and structure all the elements that make up a tourism product to market attractiveness. It also delves into the analysis and distinction between tourism products overall motivation (GIT: General Interest Tourism), tourism products with mixed motivation (MIT: Mixed Interest Tourism) and tourism products on specific grounds (SIT Special Interest Tourism).

LEVEL 2 ACCOUNTING II MODULE: BUSINESS FUNDAMENTS AREA: BUSINESS I: ACCOUNTING SUBJECT: ACCOUNTING II CODE: OB4EMP-I LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

Accounting II is part of the block of business training I. It has two basic objectives: the first is the consolidation of the knowledge acquired in Accounting I, specifically concerning the financial accounting and external versus General Accounting Plan (Spanish General Accounting Plan) which entered into force 1/1/2008 versus developing its conceptual framework with a strong financial element. The second goal, no less important than the first. Cost Accounting based on obtaining the necessary knowledge to develop internal control information management in the business.

STATISTICS MODULE: BUSINESS FUNDAMENTS AREA: BUSINESS II: ACCOUNTING SUBJECT: STATISTICS CODE: OB4EMP-I LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

The course is organized such that the student learns to collect, sort and analyze quantitative and qualitative data from tourism markets, so that its description and interpretation, both numerically and graphically, will facilitate the process of decision making on various relevant tourist aspects. The course mainly focuses on the study of descriptive statistics, a discipline that provides the tools to synthesize the available information and develop appropriate solutions to the posed problems. The course is devoted to the study of the main statistical measures in the case of one and two variables. Finally, the last unit is devoted to the study of probabilistic concepts and testing hypothesis.

HUMAN RESOURCE MANAGEMENT MODULE: BUSINESS FUNDAMENTS AREA: BUSINESS II: ACCOUNTING SUBJECT: HUMAN RESOURCES MANAGEMENT

The Human Resource Department and people management in general is critical for all companies but especially in the tourism industry where the added value lies in the service given to their customers. To understand the contribution that is made from HR to the product or service offered by the company will be key to analyzing the different policies, processes and tools needed to build the architecture of HR.

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CODE: OB3EMP-II-II LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: FALL SEMESTER CREDITS: 4 ECTS

More specifically, the objectives of this subject are: 1. Learn the concepts, models and tools that are currently used in HR Management, as well as trends that point to the future in the management of people. 2. Knowing, for benchmarking, current in the field of Human Resources in tourism business practice.

TOURISM SECTORS MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: TOURISM AND HOTEL PRODUCTS AND RESOURCES SUBJECT: TOURISM SECTORS CODE: OB4REC-III LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: FALL SEMESTER CREDITS: 4 ECTS

Analyzes the structure and function of the various economic sectors involved in tourism activities and introduces students to the sectorial variables offered in the professional world. This subject is aimed at students understanding the tourist agents from the perspective of the global tourism market, their operations and their interrelationships, and the elements necessary for a tourist destination to have value. The sectors which will be analyzed are: the hotel, restaurant and catering (Horeca), tourist attractions and both traditional and online theme parks, transport, tourism distribution, management and planning of tourist destinations and promoting tourism products, as well as both traditional and online and emarketing.

TRAVEL 2.0 MODULE: BUSINESS FOUNDATIONS AREA: INFORMATION SYSTEMS AND ICT SUBJECT: TRAVEL 2.0 CODE: OB3TIC-II LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: FALL SEMESTER CREDITS: 3 ECTS

The goal of the subject is to learn how to get visibility on Internet through the development of different activities in which you have to create, monitor and rank a website using different professional tools such as Wordpress, Google Analytics, Google console and Google AdWords. The first sessions describe how Internet works and how the new technologies have simplified the creating of content on Internet. Next, sessions focus on creating and customizing a Wordpress blog from scratch and how to use social media for promoting its brand. Finally, the last sessions focus on describing how to do Search Engine Optimization (SEO) and Search Engine Marketing (SEM) for outperforming the visibility on search engines.

TOURISM LAW MODULE: SOCIAL SCIENCES FOUNDATIONS AREA: LAW SUBJECT: TOURISM LAW CODE: BA4DER LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: SRPING SEMESTER CREDITS: 6 ECTS

This subject aims to bring students closer to public and private legal framework of the tourism industry under the tutelage of public administration involved in business. Therefore, besides the study of administrative intervention in tourism, the main tourist contracts will be analyzed.

MARKETING MANAGEMENT MODULE: BUSINESS FOUNDATIONS AREA: BUSINESS II: BUSINESS ORGANIZATION SUBJECT: MARKETING MANAGEMENT CODE: OB3EMP-II-I LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: SRPING SEMESTER CREDITS: 6 ECTS

This subject will focus on the strategic aspects related to tourism marketing, so that students achieve a holistic view, and know how to handle and apply the fundamentals of planning in the tourism business.

TOURISM ANTHROPOLOGY AND SOCIOLOGY MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: THE TOURISM AND HOSPITALITY ENVIRONMENT SUBJECT: TOURISM ANTHROPOLOGY AND SOCIOLOGY CODE: OB3ENT-II LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: SRPING SEMESTER CREDITS: 4 ECTS

The objective of this subject is to analyze and get to know the phenomenon of tourism in depth, from the triple perspective of the dynamic component (demand, economy, and origin society), the static component (supply, resident, receiving society) and the consequential component.

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PERSONAL AND PROFESSIONAL SKILLS FOR TOURISM AND HOSPITALITY MODULE: TOURISM AND HOSPITALITY FUNDAMENTS AREA: SERVICE ENCOUNTERS AND PROFESSIONAL SKILLS FOR TOURISM AND HOSPITALITY SUBJECT: PERSONAL AND PROFESSIONAL SKILLS FOR TOURISM AND HOSPITALITY MANAGEMENT CODE: OB4SEN-II LANGUAGE: ENGLISH YEAR: 2 PERIOD: SRPING SEMESTER CREDITS: 4 ECTS

The circumstances of the current labor market are such that professionals must have a career management among their priorities. The main objective here is to get increase employability, or in other words, be attractive as a candidate for any professional opportunity that may arise. In this subject we will work a new and revolutionary methodology, based on the budgets of commercial and political marketing, which aim to highlight the value proposition and differentials that every professional has. Knowing how to communicate with the market will be the ultimate guarantee of success. More specifically, the objectives are: 1. Know what my abilities and skills are 2. Knowing how to communicate those skills and competencies through a CV, a job interview, and networking sessions

E - DISTRIBUTION MODULE: BUSINESS FOUNDATIONS AREA: INFORMATION SYSTEMS AND ICT SUBJECT: E-DISTRIBUTION CODE: OB4TIC-III LANGUAGE: SPANISH / ENGLISH YEAR: 2 PERIOD: SRPING SEMESTER CREDITS: 3 ECTS

E-distribution aims to introduce the tourism and hospitality student to very practical and theoretical knowledge of electronic distribution in the tourism sector. The knowledge will empower students with the skills to understand, assess and interact in a real professional environment with tourism electronic distribution tools.

LEVEL 3 FINANCIAL MANAGEMENT IN TOURISM AND HOSPITALITY MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: BUSINESS STRATEGIES SUBJECT: BSII: FINANCIAL MANAGEMENT CODE: OB5BST-II LANGUAGE: ENGLISH YEAR: 3 PERIOD: FALL SEMESTER CREDITS: 6 ECTS REQUISITES: ACCOUNTING I&II

The main aim of the course is to master the concepts, principles, criteria and techniques used in Financial Management in dealing with real problems in this field, such as investments decisions and financial decisions, as well as financial statement analysis, time value of money and risk management. This module aims to provide students with an understanding of the financial management field in terms of assessing past performance and managerial decisionmaking for creating value and financing. The main focus is understand the current situation of companies from an economic and financial point of view for projecting the future in terms of performance, investments and financing, later on, in order to make decisions regarding investments and financing issues, which directly affect company performance, profitability and value creation. And all of this will be interconnected with the corporate and business strategy of the company. It will be a tourism and hospitality oriented course.

PERSONNEL POLICIES IN TOURISM AND HOSPITALITY MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: HUMAN RESOURCES AND ORGANIZATION MANAGEMENT SUBJECT: HRMI: PERSONNEL POLICIES CODE: OB5HRM-I LANGUAGE: ENGLISH YEAR: 3 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

The course aims to focus the student in managing people at a senior level, considering the problems of labour relations and the current challenges in HR Management. This course will also help the students to achieve the objectives of the Business Organizations.

OPERATIONAL MARKETING MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: BUSINESS STRATEGIES SUBJECT: OPERATIONAL MARKETING CODE: OB5BST-III LANGUAGE: ENGLISH YEAR: 3 PERIOD: FALL SEMESTER CREDITS: 3 ECTS

The course is closely linked to Strategic Marketing from Semester 4 thus offering students the opportunity to apply, in an operational and tactical manner, the strategic models outlined in the previous semesters. The main objective of the course is to get students acquainted with the area of operational marketing. It provides theoretical frameworks enhanced by applied case studies focused on the marketing mix tools.

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HOTEL & RESTAURANT MANAGEMENT MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: ADVANCED OPERATIONS SUBJECT: AOI: HOTEL & RESTAURANT MANAGEMENT CODE: OB5AOP-I LANGUAGE: ENGLISH YEAR: 3 PERIOD: FALL SEMESTER CREDITS: 6 ECTS

Hotel and Restaurant Management analyses the Hotel management from the organization and coordination functions and through the Operations management. Midsize full-service Hotel is taken as a representative example of the lodging and catering industry.

REVENUE MANAGEMENT MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: BUSINESS STRATEGIES SUBJECT: CODE: LANGUAGE: ENGLISH YEAR: 3 PERIOD: FALL & SRPING SEMESTER CREDITS: 3 ECTS REQUISITES: E-DISTRIBUTION

ACADEMIC ENGLISH MODULE: LANGUAGES AREA: ENGLISH LANGUAGE SUBJECT: ACADEMIC ENGLISH CODE: OB5ING-III LANGUAGE: ENGLISH YEAR: 3 PERIOD: FALL SEMESTER CREDITS: 3 ECTS

Academic English aims to develop students? Skills in reading and writing in an academic context. Objectives include developing diverse reading skills for different academic purposes, managing content and information, mastering academic vocabulary, style, and structure, the proper register of formality, comparing and contrasting, description, reading and writing with established criteria, using effectively techniques such as signposting, paragraphing, structuring arguments, hedging. Practice of language and academic skills will be based on texts from a wide range of subject areas while essay topics will focus on the tourism area of study

GASTRONOMY MODULE: INTENSIFICATION TRACKS AREA: CULINARY ARTS SUBJECT: ENOLOGY CODE: OP7CARTS-G LANGUAGE: ENGLISH YEAR: 4 PERIOD: FALL SEMESTER CREDITS: 5 ECTS

To recognize the complex relationship between human beings, nutrition, food, culture and religion so that students can apply this knowledge to the hospitality business. To understand how catering services should be organized in order to respect the culture, religion and needs of the client.

ENOLOGY MODULE: INTENSIFICATION TRACKS AREA: CULINARY ARTS SUBJECT: ENOLOGY CODE: OP7CARTS-E LANGUAGE: ENGLISH YEAR: 4 PERIOD: FALL SEMESTER CREDITS: 5 ECTS

The student has to acquire basic skills in wine culture. That is, understanding its making process from vineyard to glass, basic tasting skills and knowing principle areas and grape varieties. The student also has to understand the sommelier role and all around its figure: wine service and preservation, cellar organization knowledge on other products (coffee, distillates, and cheese), pairing concepts, and otherwise professionals (oenologists, dealers, retailers, wine writers). As a special part, the student will acquire a general idea on wine tourism (cellars, oenological routes) and the role of wine and beverages in tourism (restaurants, bars, hotels). Las but not least, during the course there will be an approach on other gastronomic products related with the sommelier role (beer, cheese, bread...).

BUSINESS POLICIES & CSR MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: BUSINESS STRATEGIES SUBJECT: BUSINESS POLICIES & CSR CODE: OB8BST-III LANGUAGE: ENGLISH YEAR: 4

Business Policies deals with strategic challenges confronting managers and organizations competing internationally. An organization's strategy is its theory of how to gain competitive advantage and compete successfully in the marketplace. Strategic management applied to the tourism field, is the process that managers, especially executives, use to develop and implement an organization's strategy. Our objective is to gain an enhanced understanding of the most fundamental question in strategic management: What determines the international success and failure of organizations.

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PERIOD: SPRING SEMESTER CREDITS: 4 ECTS

The aim of this course will be: (i) an enhanced understanding of what determines the international success and failure of tourism organizations competing around the globe; (ii) an awareness of and interest in how competition applied to the tourism field unfold in and out of emerging economies, etc

ORGANIZATIONAL BEHAVIOR & ORGANIZATION DEVELOPMENT MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: HUMAN RESOURCES AND ORGANIZATION MANAGEMENT SUBJECT: ORG. BEHAVIOUR & ORG. DEVELOPMENT IN T&H CODE: OB8HRM-II LANGUAGE: ENGLISH YEAR: 4 PERIOD: SPRING SEMESTER CREDITS: 6 ECTS REQUISITES: HHRR MANAGEMENT PERSONNEL POLICIES

This subject course is closely linked to the previous courses? Subjects Human Resources Management (2nd) and Personnel Policies (3rd) in Tourism and Hospitality. Organizational behaviour is the field of study that investigates the impact that individuals, groups and structures have on behaviour within an organization. Therefore, the main objective of the course is to understand human dynamics, both individuality and in the community, in a very practical and experiential way. Emphasis is on the development of interpersonal competencies to allow individuals to effectively work as managers or professionals in the rapidly changing, team-oriented, culturally diverse and technologically integrated global climate facing modern organizations. Topics included are: personality and attitudes, perception and attribution, motivation, communication, work stress, group and team dynamics, leadership, decision making, quality, ethics, job and organization design, conflict management, organizational culture and politics, and organizational change.

INNOVATION & ENTREPRENEURSHIP MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: BUSINESS STRATEGIES SUBJECT: INNOVATION & ENTREPRENEURSHIP CODE: OB8BST-IV LANGUAGE: ENGLISH YEAR: 4 PERIOD: SPRING SEMESTER CREDITS: 3 ECTS

The main objective is to help students to think in a different way and work on different activities to know how create radical changes in industries and companies. Nowadays, most companies are competing in non-differentiated markets. Easily, products and services become really similar creating markets based on price competence. Innovation is the key attitude to break up this reality, creating new scenarios, challenges and opportunities. In order to get this differentiation goal, there are some critical skills that must be clear and worked. This is the objective of this subject: to think, and to create great changes. Innovation is an interesting concept, could be said that it’s the essence of management, but at the same time, it’s also right to say that sometimes become a much undefined concept. Many managers like talking about innovation, but really few of them get companies and teams focused on this strategic mission: CREATE THE FUTURE. This subject is focused on the development and clear definition of innovation. Giving also a very practical dimension about how to generate, analyse and implement new ideas. In terms of Hospitality industry, innovation is still a more unclear word. Most companies are using similar strategies and it’s frequent to define the sector as a commodity (when value proposals of different options in a same sector are very similar, or directly no differentiated). Although we can find some innovative proposals, this is not a common scenario. This subject will show interesting cases full of innovation in order to inspire minds and future professional careers.

EVENTS MANAGEMENT MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: ADVANCED OPERATIONS SUBJECT: EVENTS MANAGEMENT CODE: OB8AOP-II LANGUAGE: ENGLISH YEAR: 4 PERIOD: SPRING SEMESTER CREDITS: 3 ECTS

In this course you will learn the basic steps in the process of event management from having the idea for the content of the event to its production and evaluation of the results as well as presenting it to the client. In the first part of each class new content such as theory and concepts will be introduced and in the second part the obtained knowledge will be applied in small groups working on assignments and on an original event for a corporate client

DESTINATION MANAGEMENT MODULE: INTERNATIONAL TOURISM AND HOSPITALITY MANAGEMENT AREA: ADVANCED OPERATIONS SUBJECT: DESTINATION MANAGEMENT CODE: OB8AOP-III LANGUAGE: ENGLISH YEAR: 4 PERIOD: SPRING SEMESTER CREDITS: 4 ECTS

Tourism takes place at a destination and that means destinations are a basic unit of analysis for tourism planning systems. Destination management is complex, and needs comprehensive and systematic approaches to planning. Travelers have a variety of available destinations and as such destination marketing organizations are competing in a highly competitive marketplace. This course looks at the macro and micro aspects of destination marketing and management, including consumer decision processes, product development, and branding and the use of 2.0 technologies in destination marketing.

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