Hospitality and Restaurant Management

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Objectives

1. Understand the evolution and challenges post to hotel management and restaurant management;
2. Establish the value proposition and its support processes in hospitality and restaurants;
3. Plan and implement services that allow optimizing customer relationship management; and
4. Measure and implementation of a revenue management system.

Program

1. Introduction to Hospitality Management
2. Lodging Management
3. Restaurant (food and beverage) Management
4. Customer Relationship Management in Hospitality
5. Revenue Management in Hospitality
6. Future Trends in Hospitality Management

Teaching Methodologies

The curricular unit is based on theoretical-practical classes. A combination of lectures, videos, discussions, group projects and written assignments will be used to achieve the objectives of this course. The focus of all course activities will be on understanding and application of the concepts presented. As evaluation metrics there will be one written test (60%) and a project (40%) or an exam (100%).

Bibliography

Gregoire, M. (2017). Foodservice Organizations: A Managerial and Systems Approach (9th Edition). Prentice Hall.
Hudson, S. & Hudson, L. (2022). Customer Service for Hospitality and Tourism (3rd Edition). GoodFellow Publisher.
Nyheim, P. (2019). Technology Strategies for the Hospitality Industry (3rd Edition). Prentice Hall.
Payne-Palacio, J. & Theis, M. (2016). Foodservice Management: Principles and Practices (13th Edition). Prentice Hall.
Legohérel, P., Poutier, E. & Fyal, A. (2013). Revenue Management for Hospitality & Tourism. GoodFellow Publisher.
Valen, G. & Valen, J. (2018). Check In, Check Out: Managing Hotel Operations (10th Edition). Prentice Hall.
Walker, J. & Walker (2020). Introduction to Hospitality Management (8th Edition). Prentice Hall.

Code

01061149

ECTS Credits

6

Classes

  • Teórico-Práticas - 60 hours

Evaluation Methodology

  • Frequency: 60%
  • Project: 40%