Tourism Topics
Code: 103757 ECTS Credits: 6| Degree | Type | Year |
|---|---|---|
| 2502904 Hotel Management | OT | 4 |
Contact
- Name:
- Carmen Ruiz Aguado
- Email:
- carmen.ruiza@uab.cat
Teaching groups languages
You can view this information at the end of this document.
Prerequisites
There are no prerequisites.
Objectives and Contextualisation
The course aims to equip the fourth-year students of the Bachelor in Hotel management with analytical and critical thinking about the current trends in tourism and the most suitable business practices to be implemented in the different types of tourism companies and independent professionals in order to differentiate themselves from competitors and increase their market quota.
At the end of the course the student should be able to:
- Analyze the new trends applied to tourism and know what would be the most appropriate to implement in each case.
- Teamwork based on respect for diversity and plurality of ideas, people and situations.
- Develop an ability to learn independently.
- Ability to self-assess the knowledge acquired.
- Working with communication techniques and new technologies at all levels.
- Develop critical thinking.
- Keep updated about current trends in the tourism sector
Competences
- Analyse, summarise and evaluate information.
- Define and apply the commercial objectives, strategies and policies in hotel and catering companies.
- Demonstrate a business vision, identify clients' needs and progress towards possible changes in environment.
- Demonstrate an orientation and culture of customer service.
- Demonstrate an understanding of the relationship and impact of management processes in hotel and catering companies.
- Demonstrate ethical behaviour is social relations and the ability to adapt to different intercultural situations.
- Demonstrate knowledge of the dynamic and evolutionary nature of the hotel and catering industry and the new leisure industry.
- Demonstrate responsible behaviour towards the environmental, social and cultural surroundings.
- Develop a capacity for independent learning.
- Develop and apply policies of internationalisation and sustainable growth in the companies in the sector.
- Draw up communication and promotion plans for companies in the hotel and catering sector, especially in the field of online business.
- Manage and organise time.
- Manage communication techniques at all levels.
- Plan and manage activities based on quality and sustainability.
- Work in teams.
Learning Outcomes
- Analyse, summarise and evaluate information.
- Apply commercial policies to hotel companies according to their different characteristics.
- Demonstrate a business vision, identify clients' needs and progress towards possible changes in environment.
- Demonstrate an orientation and culture of customer service.
- Demonstrate ethical behaviour is social relations and the ability to adapt to different intercultural situations.
- Demonstrate knowledge of the dynamic and evolutionary character of the hotel and catering industry and the new leisure society.
- Demonstrate responsible behaviour towards the environmental, social and cultural surroundings.
- Develop a capacity for independent learning.
- Identify and apply basic strategic elements in the internationalisation process of activities in the hotel sector.
- Manage and organise time.
- Manage communication techniques at all levels.
- Plan and manage activities based on quality and sustainability.
- Present and describe specific plans for promotion and commercialisation for companies in the hotel sector, especially in the field of online commercialisation.
- Study specific and generic computer information systems and adapt then to hotel companies.
- Work in teams.
Content
Unit 1: New trends in the tourism sector
Unit 2: Travel blogs and travel bloggers
Unit 3: Introduction to Revenue Management
Unit 4: Tourist packages design and creation
Unit 5: Technologies applied to tourism
Activities and Methodology
| Title | Hours | ECTS | Learning Outcomes |
|---|---|---|---|
| Type: Directed | |||
| Lectures | 20 | 0.8 | 2, 6, 9, 13, 14 |
| Practical classes | 7 | 0.28 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 |
| Type: Supervised | |||
| Tutoring | 14 | 0.56 | 1, 2, 6, 8, 9, 12, 13, 14 |
| Type: Autonomous | |||
| Assignment preparation | 30 | 1.2 | 1, 2, 5, 8, 10, 11, 13, 15 |
| Exercises and practical cases resolution | 32 | 1.28 | 1, 2, 6, 8, 9, 10, 12, 13, 14, 15 |
| Study | 32 | 1.28 | 1, 2, 6, 8, 9, 10, 11, 13, 14 |
Teaching language: English
The course operates on three methodologies of teaching and learning:
a) Theoretical Methodology: face-master class explanations for to the different syllabus items that help the student to develop a practical methodology.
b) Practice methodology: Research case studies to be shared and debated by students, test and learning operation of different technological tools explained in class.
c) Seminars, conferences and / or company visits held by professionals of tourism.
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.
Assessment
Continous Assessment Activities
| Title | Weighting | Hours | ECTS | Learning Outcomes |
|---|---|---|---|---|
| Continuous assessment test | 40% of final mark | 1 | 0.04 | 1, 2, 6, 9, 11, 13, 14 |
| Unit 1 practical activities | 12% of final mark | 3 | 0.12 | 1, 4, 5, 6, 7, 8, 9, 10, 11, 12, 15 |
| Unit 2 practical activities | 12% of final mark | 3 | 0.12 | 1, 3, 5, 6, 8, 9, 10, 11, 12, 13, 15 |
| Unit 3 practical activities | 10% of final mark | 3 | 0.12 | 1, 2, 3, 5, 6, 8, 9, 10, 14, 15 |
| Unit 4 practical activities | 16% of final mark | 3 | 0.12 | 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 15 |
| Unit 5 activities | 10% final mark | 2 | 0.08 | 3, 6, 7, 8, 11, 12, 13, 14, 15 |
The evaluation of the subject consists of two different assessment models:
Continuous evaluation. Continuous evaluation consists of the following system:
a) The completion of a test on the last day of class to validate the knowledge acquired through all the practical activities of the subject, which will count for 40% of the final grade and will also include the theoretical content covered in lectures.
b) The completion of various practical activities in the classroom and outside the classroom related to the theoretical content studied in class, which will count for 60% of the final grade (12% for activities in themes 1 and 2, 10% for activities in themes 3 and 5, and 16% for activities in theme 4). Proper formal presentation and careful execution will be assessed.
To participate in continuous evaluation, the completion of all practical activities of the subject is mandatory.
Final evaluation. The final evaluation will consist of the following assessments:
a) The completion of a dossier withactivities related to the 5 themes of the subject, which will count for 60% of the final grade (12% for activities in themes 1 and 2, 10% for activities in themes 3 and 5, and 16% for activities in theme 4).
b) The completion of an exam, which will count for 40% of the final grade.
"The re-evaluation of the subject through the final evaluation will follow the same process as for the rest of the students, and to participate in the re-evaluation, it will be necessary to have obtained a minimum grade of 3.5 in the set of evidence that constitutes the final evaluation."
Re-evaluation. Those students who have not passed the subject in the final evaluation session and have obtained a final grade higher than 3.5 will have the right to take the re-evaluation exam. The maximum grade that the student can achieve in this session is 5.
Bibliography
Amadeus Travel Trends 2024: How will we travel next year? https://amadeus.com/en/insights/press-release/amadeus-travel-trends2024-how-will-we-travel-next-year
Bosangit, Carmela, Sally Hibbert, and Scott McCabe. “‘If I Was Going to Die I Should at Least Be Having Fun’: Travel Blogs, Meaning and Tourist Experience.” Annals of Tourism Research 55 (2015): 1–14. Web.
Chen, Yu-Chen, Rong-An Shang, and Ming-Jin Li. “The Effects of Perceived Relevance of Travel Blogs’ Content on the Behavioral Intention to Visit a Tourist Destination.” Computers in human behavior 30 (2014): 787–799. Web.
Chiam, Michael, Geoffrey Soutar, and Alvin Yeo. “Online and Off-Line Travel Packages Preferences: a Conjoint Analysis.” International Journal of Tourism Research 11.4 (2009): 31–40. Web.
Cramer, Curt., and Andreas. Thams. Airline Revenue Management : Current Practices and Future Directions. Wiesbaden: Springer Gabler. in Springer Fachmedien Wiesbaden GmbH, 2021. Print.
Huefner, Ronald J. Revenue Management : a Path to Increased Profits / Ronald J. Huefner. Second edition. New York, New York (222 East 46th Street, New York, NY 10017): Business Expert Press, 2015. Print.
Lojo, Aureli, and Gemma Cànoves. “New Tourism Trends in Barcelona. Chinese Tourist Experiences and Local Perceptions.” N.p., 2015. Print.
Madriz, Stefanie, and Santiago Tejedor. “Analysis of Effective Digital Communication in Travel Blog Business Models.” (2020): n. pag. Print.
Matoga, Łukasz, and Aneta Pawłowska. “Off-the-Beaten-Track Tourism: a New Trend in the Tourism Development in Historical European Cities. A Case Study of the City of Krakow, Poland.” Current issues in tourism 21.14 (2018): 1644–1669. Web.
Mauri, Aurelio G. (2012). Hotel revenue management: principles and practices. Milano: Pearson.
Michał Roman et al. “Virtual and Space Tourism asNew Trends in Travelling at the Time of the COVID-19 Pandemic.” Sustainability (Basel, Switzerland) 14.2 (2022): 628–. Web.
Oana DURALIA. “Culinary Tourism. A New Trend on the Tourism Market.” Expert Journal of Marketing 5.2 (2017): 66–71. Print.
Parlov, Natalija, Davor Perkov, and Željko Sičaja. “New Trends in Tourism Destination Branding by Means of Digital Marketing.” Acta Economica Et Turistica 2.2 (2016): 139–146. Web.
Sigala, Marianna. “New Technologies in Tourism: From Multi-Disciplinary to Anti-Disciplinary Advances and Trajectories.” Tourism management perspectives 25 (2018): 151–155. Web.
Sun, Minghui, Chris Ryan, and Steve Pan. “Using Chinese Travel Blogs to Examine Perceived Destination Image: The Case of New Zealand.” Journal of travel research 54.4 (2015): 543–555. Web.
Syratt, Gwenda., and Jane. Archer. Manual of Travel Agency Practice Gwenda Syratt, Jane Archer. 3rd ed. Oxford: Butterworth-Heinemann, 2003. Print.
7 Of 2024’s Most Surprising Travel Trends https://www.forbes.com/sites/wendyaltschuler/2024/02/21/the-hottesttravel-trends-that-will-surprise-you/?sh=69d3acdd1819
The biggest travel trends for 2024 https://www.cntraveler.com/story/travel-trends-2024
Other supporting material (articles & news) will be facilitated through virtual campus
Software
The use of specific software is not necessary
Language list
| Name | Group | Language | Semester | Turn |
|---|---|---|---|---|
| (TE) Theory | 1 | English | second semester | morning-mixed |