Degree | Type | Year | Semester |
---|---|---|---|
2502904 Hotel Management | OB | 2 | 1 |
They are not necessary
At the end of the course the student / a should be able to:
1. Classification of catering companies in the HORECA channel.
2. The restoration of the hotel company.
3. Marketing restoration
3.1 Marketing Plan a catering company.
3.2 Target audience and market segmentation.
3.3 Planning and design of the offer.
3.4 CRM restoration.
3.5 Internet and restoration.
3.6 franchises restoration.
4. Production Management
4.1 Control of procurement processes, storage and distribution.
4.2 Sales and production control.
4.2.1 Standardization of processes.
4.2.2 Control Sales restoration.
4.3 Computerized management of catering companies.
4.4 The restoration budget.
4.5 Environmental Management.
5. Creation of F & B department within Hotel
5.1 The hotel breakfast.
5.2 Hotel Restaurants: sector trends.
5.3 Bars and coffee.
5.4 conventions and banquets.
5.5 room service.
5.6 Neveras (minibars) and automatic distribution (vending).
5.7 Restoring all inclusive programs.
6. Creating a management model for a restoration company.
• Sessions of lectures. Exposure of theoretical content of the program clear, systematic and organized by the teacher / a form (the students will have the basic agenda VIRTUAL CAMPUS). student participation in the classroom will be encouraged at all times; their contributions, reflections and doubts will be valued. learning with the screening of educational films and reading related to the agenda items will be strengthened.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Problem resolution | 15 | 0.6 | 1, 2, 12, 15, 13, 4, 11, 10, 7, 9, 3, 16 |
Theoretical classes | 45 | 1.8 | 1, 2, 12, 15, 14, 13, 4, 11, 8, 7, 3 |
Type: Supervised | |||
Tutorial | 10 | 0.4 | 1, 2, 13, 5, 8, 9 |
Type: Autonomous | |||
Preparation of works | 31 | 1.24 | 1, 2, 12, 15, 14, 13, 5, 4, 11, 10, 8, 7, 9, 3 |
TWO OPTIONS EVALUATION
A) CONTINUING WITH FINAL TEST EVALUATION (AC):
The evaluation system is organized with the weekly final test presentation of autonomous activities (practices, understanding of individual texts, group work and / or individual exhibitions in the classroom, evaluators exercises, etc.) continuous assessment of interrelation and understanding of the issues and worked theoretical concepts.
The teacher a holder of matter at the beginning of course establish the relationship of activities to be undertaken, dates and frequency of delivery, assessments, etc. with the percentage of incidence on the final note of all content subject to continuous assessment as well as for the final test of continuous evaluation.
To be able to correctly follow this continuous evaluation system, a minimum of 80% of deliveries of the activities and tasks requested are required in the period established by the teacher before the final continuous evaluation test.
B) Final examination AF (all matter).
Day and time set, according to academic calendar, which is in the official program of the Center (EUTDH).
Reevaluation:
Students who do not pass the CA or AF. Day and time established academic calendar according to the official program of the Center (EUTDH).
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Classroom activities | 15% | 7 | 0.28 | 1, 2, 15, 4, 11, 10, 7 |
Practical jobs | 35% | 40 | 1.6 | 1, 2, 15, 14, 13, 5, 4, 11, 10, 8, 7, 9, 3, 16 |
Theoric exam | 50% | 2 | 0.08 | 1, 2, 12, 15, 14, 13, 5, 6, 4, 11, 10, 8, 7, 9, 3, 16 |
BIOSCA, DOMENEC. COMO DIRIGIR CON EXITO UN RESTAURANTE. Ediciones CDN, Madrid 1993
FELIPE GALLEGO, JESÚS. DIRECCION ESTRATEGICA EN LOS HOTELES DEL SIGLO XXI. McGraw Hill Interamericana. Madrid, 1996
MESTRES, JUAN R. TECNICAS EN GESTION Y DIRECCION HOTELERA. Editorial Gestion 2000. Barcelona, 2003
ORIOL AMAT i FERNANDO CAMPA, CONTABILIDAD, CONTROL de GESTION y FINANZAS de HOTELES. Editorial PROFIT. Barcelona, 2011.
ROCHAT, MICHEL. MARKETING Y GESTION DE LA RESTAURACION. Editorial Gestion 2000. Enero, 2001