Master in Hospitality Management
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Imparte:
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Modalidad:Presencial en Sant Pol de Mar
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Precio:Consultar rellenando el formulario
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Comienzo:Consultar rellenando el formulario
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Lugar:Carretera Nacional II s/n Km. 664
Sant Pol de Mar (Barcelona) 08395
España -
Duración:1 Año
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Idioma:El Master se imparte en Inglés
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Titulación:University Master’s Diploma in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar. Official Master’s Degree in Tourism Management and Planning: concentration in Hospitality Management by the University of Girona and by the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar.
This Master’s Degree is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers.
The study plan includes theoretical clases, practical clases and masterclasses by international hotel and restaurant manager.
Professional induction in Food & Beverage service operations, food preparation operations and communication and public speaking. 155 hours.
Module 1: Hospitality economics and finance. 6 ECTS, 150 hours.
Module 2: Business research. 6 ECTS, 150 hours.
Module 3: Strategic management. 12 ECTS, 300 hours.
Module 4: Talent development. 6 ECTS, 150 hours.
Module 5: Marketing. 6 ECTS, 150 hours.
Module 6 (concentration in Hotel Management): Food & Beverage management, room division management, hotel Real Estate and valuation, hotel facilities and design. 12 ECTS, 300 hours.
Module 6 (concentration in Food & Beverage and restaurant management): Food & Beverage cost control, Food & Beverage process management, event planning and management, Food & Beverage sales management. 12 ECTS, 300 hours.
Module 7: Final project. 6 ECTS, 150 hours.
Module 8: Industry Internship. 6 ECTS, 150-300 hours.
Hotel general management, marketing and sales, consulting and development, lodging, Food & Beverage, events.
To know and understand the operating processes of hotel and restaurant product design and production.
To understand and analyze the structural and functional organisation of the departments of the hotel and restaurant businesses.
To see and develop applications in the area of administration and supervision of the management of these kinds of companies.
To analyse and determine the flows of distribution and commercialisation of the hotel and restaurant product.
Departmental management.
Design and layout of installations, equipment and their preservation and maintenance.
Personnel management.
Strategic planning.
Administrative-financial control and supervision.
Commercialisation of the hotel product.
Departmental management.
Design and layout of installations, equipment and their preservation and maintenance.
Personnel management.
Strategic planning.
Administrative-financial control and supervision.
Commercialization of the hotel product.
