Description of Individual Course Unit
Management and Pratical Operations II
Course Unit Title: Hotel Management
Area of Study: Hotel Management
Course Code:
ECTS Credits: 5
Degree
Degree Level:
Bachelors
Year:
1st
2nd
Type of Course: Compulsory
Student Workload:
Theory (T)
Theoretical Application (TA)
Laboratory Work (LW)
Fieldwork (F)
Seminar (S)
Prerequisites:
Specify:
No
Bachelors
Masters
3rd
Elective
60
30
Semester: 1st
2nd
Work Experience (WE)
Tutorial (T)
30
Independent Study (IS)
22,5
Assessment (A)
6
Other (O)
TOTAL 148,5
Yes
Objectives
GENERAL AIMS
The hotel management, as a vital part of the tourism industry, involves different
departments, knowledge and techniques.
Therefore, the aim of this course will be to give students a global perspective of
the reality surrounding Hotel Management, in its main aspects: Costs, Sales,
Profits, Employees, Service and Client Fidelization.
The students will learn different techniques and skills during the course. It is
hoped to empower them as future Hotel Management experts or Assistant
Managers.
SPECIFIC AIMS
With this program, one intends that the students widens his/her knowledge and
develops abilities that allow him/ her to:
1
1.
2.
3.
4.
5.
Understand the importance of the Market Research
Create an entrepreneurship spirit
Improve the profits in a Hotel
Use techniques to respond efficiently to the client
Understand the importance of the logistics of the distribution and operation
systems
Contents
1.
2.
3.
4.
5.
6.
Market Research
Innovation and Entrepreneurship
Revenue Management
Customer Relationship Management (CRM)
Logistics and Operations
Budgets and Reports
Teaching Methods
The contents will be developed in theoretical-practical lessons. There will be a
reflection on the theoretical concepts, supporting them in concrete examples.
Lessons and Tutorials, discussed between the professor and the students, will
have, among others, the following aims:
1. Orientation of the work;
3. Accomplishment of practical exercises, by role-playing;
4. Reading some articles/news related with the course
5. Research in the Library of the ESTTS and the Internet;
6. Others.
The acquisition and deepening of the knowledge and abilities, as foreseen in this
program, must be achieved through individual study, essential for the success of
the students.
Assessment
Continual assessment:
• Written Test – 70%
• Practical application – 20%
2
•
Work in class – 10% homework, classwork, presentations and attendance
Periodical assessment:
• Written Test – 80%
• Practical application – 20%
Final assessment:
• Written Exam – 80%
• Practical application – 20%
• Oral exam (if written exam between 7,5 and 9,5)
Final assessment (Recurso) :
• Written Exam – 50%
• Oral exam – 50% (minimum of 7,5% on written exam)
Bibliography
• António, N., Estratégia Organizacional: do Posicionamento ao Movimento,
Lisboa, Edições Sílabo, 2003
• Bateson, J., Managing Services Marketing – Text and readings, International
Edition, 1995
• Berberoglu, H., Marrack, M., Candido, J.; Designing Restaurants and Hotels,
Canadá, s/d
• Berberoglu, H.; How to excel in restaurant and hotel management, Ontario,
1994
• Cousins, J., Foskett, D. Gillespie, C. – Food and Beverage Management,
Printice Hall – Pearson Education, Dorset, 2002
• Freire, A., Estratégia – Sucesso em Portugal, Lisboa, Editorial Verbo, 2002
• Hipolito, A., Gestion Tecnico-Economica de Hoteles, Edições Centro de Estudos
Ramon Areces, Madrid, 1994
• Hofstede, G., Culturas e Organizações, Edições Sílabo, 1991
• Janeiro, J. A., Guia Técnico de Hotelaria – A Arte e a Ciência dos Modernos
Serviços de Restauração, Edições Cetop, Lisboa, 1990
• Kotler, P., Bower, J., e Makens, J.,
Prentice Hall
Marketing for Hospitality and Tourism,
3
• Lendrevie, J., et al., Mercator – Teoria e Prática de Marketing, Lisboa:
Publicações Dom Quixote, 6ªed., 1996
• Luise, F.; Emília eo Food Cost, Edições do Gosto, Lisboa, 2004
• Mata, América; Decionário de Terminologia Hoteleira – Front-Office, Prefácio,
Lisboa, 2000
• Moser, F., Manual de Gestão de Alimentação e Bebidas, Edições Cetop, Lisboa,
2002
• Quintas, Manuel Ai, Organização e Gestão Hoteleira, OtelTur, Lisboa2006
• Rochat, M., Gestion de la Restauration – Approche du Food & Beverage,
Editions Delta &Spes, Denges, 1984
• Travassos, J. F., Engenharia Alimentar e de Manutenção, Edições INFT, Lisboa,
1987
• Vala, J., Cabral, M., e Ramos, A., Valores sociais: Mudanças e contrastes em
Portugal e na Europa, 2003
• Walker, John R; Introduction to Hospitality Management, Pearson Education,
New Jersey, 2004
Other publications:
Note: Other complementary bibliographical references will be indicated during
classes, according to specific contents.
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