Hotel, Resort and Restaurant Management, Post Graduate Certificate - Posgrado en Gestión Hotelera, Resorts y Restaurantes
The programme´s objective is to equip students who have limited or no experience of the hospitality industry with the practical and management skills necessary for entry level positions in hotel, events and related industries. The core focus is operational and integrative management with subjects including food and beverage operations, front office management and the business development of hospitality organisations and events management.
Normally a Bachelor´s degree in any discipline
Proficiency in English: 5.5 IELTS, or equivalent
Applicants with the required English level have the option to refresh their language skills through one of our four week, intensive Pre-Sessional English Courses (PSECs). Applicants who need to improve their English level to meet the requirements for course entry can join one of our 11 week University English Preparatory Courses (UEPPs).
Personal Professional Development 2
Develops reflection on career and personal development, recognises academic and personal progression in support of future career goals. These classes will help students in the development of self discipline and guide them in recognising their potential.
Hotel Facilities and Operations
This unit provides an investigation into hotel facilities; their design, construction and maintenance and the relationship of these facilities with the operation and management of a hotel.
Hospitality Accounting 1
An introduction to the core principals and concepts of managerial accounting and basic financial management in the hospitality industry.
Managing People in the Hospitality Industry
This unit examines the importance of Human Resource Management within the Hospitality Industry and assesses organisational theory, behaviour, motivation, training and performance management and their relationship to successful hospitality organisations.
Hospitality Services Marketing
Student develop a critical understanding of marketing, with specific focus on the service industries. Key marketing concepts such as marketing mix (Product, Price, Promotion and Place), internal marketing, CRM and marketing research are explored and engaged with.
This unit allows students to apply theories that relate to the events management sector by offering them the opportunity to undertake some operational management responsibilities through the planning and organisation of the operation of an event.
Food and Beverage Service
This practical unit focuses on the development of students restaurant service skills and knowledge of beverages served within fine-dining restaurant environments.