Principles of Hotel Management

Subject: 2023/2024 - 1S

Programmes

Hours Effectively Taught

LGH1

LGH1ERASM

Aims, Skills and Learning Outcomes

Descriptive Summary of the curricular unit

The curricular unit is presented having as a structuring element the basic principles applied in the field of tourism and hospitality, seeking to develop theoretical, conceptual and practical knowledge essential for understanding the social and economic activity, which is based on a systemic model.

Therefore, the curricular unit integrates a multiplicity of fundamental aspects, privileging the analysis, reflection and discussion of tourism, its evolution, organization, operation, supply and demand and trends. It furthermore integrates a global vision of hotel management from the hotel unit to the hotel chains, as well as the basic concepts of Hotel Management, preparing students for a global understanding of the theme and preparing for specialization by areas developed in the course.

Objectives and expected learning outcomes

1. Acknowledge, discuss and understand the fundamental concepts of tourism

2. Identify the evolution of tourism in the tourism environment

3. Identify the different classifications of tourism

4. Recognize the systemic perspective of tourism

5. Identify the attributions and competences of national and international organizations in the tourism sector

6. Identify and characterize the different components of tourism demand and supply

7. Know the history of the hotel industry: past and present, evolution and trends;

8. Understand the relevance of hotels and restaurants as a business and in the field of tourism;

9. Understand the specifics of hotel operations;

10. Identify the different concepts of tourist accommodation and catering and the main functions in a hotel or restaurant;

11. Distinguish the forms of exploitation of tourist accommodation: independent hotels and chain hotels;

12. Distinguish the forms of exploitation of the catering units and services provided;

13. Calculate basic results of accommodation and food and beverage management.

Skills to be developed

It is intended that students develop the following skills:

1. Acquire theoretical knowledge that allows to mater fundamental concepts and themes of the business area.

2. Stimulate the capacity for observation, analysis and critical sense in the application of technical concepts in the tourism field, as well as situations and contexts of the activity.

3. Sensitize students to the importance of tourism, tourism experience / experience and the responsibility of tourism and hospitality professionals in these fields.

4. Foster personal and behavioural skills in terms of creativity, teamwork, responsibility, motivation and autonomy for success

5. Develop a taste for research in tourism and hotel management.

Programme

I. Tourism
1. Tourism: theoretical framework and conceptual approach
1.1. Leisure, Recreation and Tourism
1.2. Tourism concepts, criteria and typologies
1.3. Classifications of the tourist subject and Tourism

2. Evolution of tourism
2.1. Historical evolution of tourism in the World
2.2. Evolution of tourism in Portugal

3. Institutional organization of tourism
3.1. National and international bodies: duties and powers

4. Tourist system
4.1. Tourism as a system
4.2. Tourist demand
4.2.1. Demand concept and formation
4.2.2. Motivations and behaviors
4.2.3. Tourist consumption
4.2.4. Structural and cyclical determinants of tourism demand
4.2.5. Tourist demand measures and indices
4.2.6. Concept of Hospitality and its scope

II. Hotel management

5. Terminologies and specific characteristics of hotel operations.

6. Concepts of Hotel Establishments and Accommodation Units

6.1. Types and classifications of tourism enterprises

6.2. Functional structure: legal framework

6.3. Physical and functional organization

6.4. Hotel departments

6.5. Problems and trends in accommodation

6.6. Hotel chains: national and international.

6.7. Basic Concepts of Accommodation Management

7. Concepts of Catering Units

7.1. Typologies and classifications of Catering Units

7.2. Functional structure: legal framework

7.3. Physical and functional organization

7.4. Problems and trends in restoration

7.5. Basic concepts of Food and Beverage Management

7.6. Letters and Menus

7.7. Restaurant Service

Demonstration of the syllabus coherence with the curricular unit's learning objectives

The proposed program allows students to acknowledge and develop the skills provided for in the objectives, insofar as:
- Theme 1 responds to objectives 1 and 3, as it presents the fundamental concepts of tourism and tourism classifications;
- Theme 2 is in line with that proposed in objectives 2 and 7, which aims to understand the evolution of tourism and hotels;
- Theme 3 allows to access to Objective 5, in order to get to know the organizations in the tourism sector, as well as the attributions and areas of expertise;
- theme 4 will present the contents that allow to fulfill objectives 4 and 6, which consists in the recognition of the systemic perspective of tourism;
- Theme 5 characterizes hospitality from an operational point of view, responding to objective 9.
- Theme 6 allows access to objectives 9, 10, 11 and 13, to learn about the different forms of accommodation, functions and forms of operation, the specificity of hotel operations and the basic calculations for understanding the hotel business.
- Theme 7 provides access to objectives 12 and 13, assessing the specificity of the operation of catering units.

Main literature

Supplementary Bibliography

Learning Methods

The contents will be presented in dynamic expository classes (exploring the expository and interrogative methods), as a strong student participation is intended, in order to promote communication, reflection and discussion of ideas in different themes. To achieve this, exercises will be proposed (exploring active and participatory methods), case studies, illustrative videos and other multimedia support material. Technical/practical sessions will be promoted (in classrooms and via e-learning platform), presentation sessions and work discussion.

Assessment Components

Avaliação distribuída com exame final

Assessment Components

Continuous Assessment

2 individual written tests: 2x35%
1  essay : 30%

According to the General Regulation:

1. The actual presence of students in classes will registered, and if the number of absences for student exceed 30% of the total number of contact sessions scheduled for each course will be automatically transferred to the final evaluation of the regular season.
2. In written tests and evaluation elements referred  is required to obtain a minimum score of 7.5 (seven point five) values.
3. If the student lacks or get a grade below 7.5 points in the tests or on the elements of assessment referred above, will be automatically transferred to the final evaluation of the regular season.
4. If the student lacks or get a grade below 7.5 points in the second written test (conducted on the same date of the written test end of the regular season) may be required registration for evaluation at the appeal time.
5. All written academic papers for assessment (reports, case studies, etc.) may be submited in the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate of up to 30% acceptable.

Final Exam

Written exam: 100%
According to the General Regulation:
The practical or theoretical-practical work (s) referred  may also be considered, with a weighting corresponding to half of that considered in the context of continuous assessment, provided that the student communicates such intention to the teacher through the completion of a specific form to be made available by the teacher at the individual written test day.

Demonstration of the coherence between the teaching methodologies and the learning outcomes

The methodologies considered take into account the characteristics of the course. As a curricular unit oriented towards beginners to the theme of hospitality, it is essential to initially use the expository and interrogative method. Despite the theoretical nature, the use of case studies and other support materials aim to contribute to the achievement of the curricular unit's objectives, from an applied or practical point of view, always supported by exercises, in order to ensure greater understanding of the specificity of the hotel industry, justifying the application of active and participatory methods.