Hospitality Operations Management
Objectives
Understanding the basics of the hospitality business and hotel operations in its various dimensions.
General characterization
Code
2657
Credits
3.5
Responsible teacher
Francisco Moser
Hours
Weekly - Available soon
Total - Available soon
Teaching language
English
Prerequisites
n/a
Bibliography
Hotel Front Office Management - James A. Bardi (John Willey & Sons, 2018)
Manual de Gestão de Alimentação e Bebidas - Francisco Moser (Cetop 2002)
Food & Beverage Management - Davis, Lockwood, Alcott, Pantelidis (Routledge, 2018)
Four Seasons, The Story of a Business Philosophy - Isadore Sharp
The New Gold Standard, The Ritz Carton Hotel Company - Joseph A. Micheli
Success is Never Final - Bill Marriott
Setting the Table - Danny Meyer
Teaching method
The main topics will be exposed and discussed in class
Students will be incentivized to do research on each subject and encouraged to participate
Evaluation method
Continuous assessment elements (70%) «Final exam (30%)
Subject matter
INTRODUCTION
HOTEL PREOPENING
HOTEL OPERATIONS
ROOMS DIVISION MANAGEMENT
FOOD & BEVERAGE MANAGEMENT