COURSE OBJECTIVES
The graduates of the Degree in Hospitality Management, by acquiring various skills throughout the course, will be able to perform various functions, at different levels of intervention, within the hotel units.
The degree in Hospitality Management aims to provide the development of scientific, technical and relational skills that contribute to the organization and evaluation of theoretical, technical and practical solutions in the different areas of the hotel industry. Through the knowledge acquired, the graduate in Hospitality Management will develop a wide range of knowledge and skills, not only in the management of hotel units services, but also in finance, marketing, communication and resource management and will have the capacity to lead.
COMPETENCIES TO BE ACQUIRED
Define and/or participate with the management board general hotel management strategies and policies;
Plan and schedule the yearly activity;
Prepare or participate in the preparation of annual budgets;
Define the goals and rules of operation with the heads of departments;
Develop and create technical proposals on business expansion and restructuring;
Define or collaborate in the definition of commercial and marketing policy
Define or collaborate in the definition of the human resources policy;
Master good practices and guides of hygiene, maintenance and safety of facilities and equipment;
Manage the operations at the accommodation level;
Promote food and beverage services operations.
PROFESSIONAL OUTPUTS
Depending on the size, typology and management philosophy of the hotel companies, the graduates in Hospitality Management may perform management functions, assistant director of the various departments, particularly in the areas of accommodation, food and beverage, sales and marketing, or animation, more specifically:
Hotel Management;
Management and Administration of national or international companies/tourism units;
Hospitality Management in the Areas of Finance, Administration, Marketing and Commerce;
Human Resources Management;
Management of Housekeeping and Accommodations;
Food and Beverage Management.