General information

Subject type: Mandatory

Coordinator: Judith Turrión Prats

Trimester: Second term

Credits: 6

Teaching staff: 

Narcis Marti Fabrego

Teaching languages

  • Catalan
  • Spanish


Basic skills
  • CB2. That students know how to apply their knowledge to their work or vocation in a professional way and possess the skills that are usually demonstrated through the development and defense of arguments and problem solving within their area of study.

  • CB3. That students have the ability to gather and interpret relevant data (usually within their area of ​​study) to make judgments that include reflection on relevant social, scientific, or ethical issues.

Specific skills
  • CE12. Master the operating procedures of accommodation, catering and tourism intermediation companies.

General competencies
  • CG1. Be able to work in a team, actively participate in tasks and negotiate in the face of dissenting opinions until reaching consensus positions, thus acquiring the ability to learn together with other team members and create new knowledge.

  • CG4. Be able to integrate the values ​​of social justice, equality between men and women, equal opportunities for all and especially for people with disabilities, so that the studies of Tourism and Leisure Management contribute to train citizens for a just, democratic society based on a culture of dialogue and peace.

Transversal competences
  • CT1. Communicate properly orally and in writing in the two official languages ​​of Catalonia.

  • CT2. Show willingness to learn about new cultures, experiment with new methodologies and encourage international exchange.

  • CT3. Formulate critical and well-argued reasoning, using precise terminology, specialized resources and documentation to support these arguments.

  • CT4. Demonstrate entrepreneurial leadership and leadership skills that build personal confidence and reduce risk aversion.

  • CT5. Master the main applications of computer tools and new technologies for ordinary academic activity.

  • CT6. Carry out tasks autonomously with the correct organization and timing of academic work.

  • CT7. Develop the ability to assess inequalities due to sex and gender to design solutions.


  • Study of the organization of accommodation companies.
  • Analysis of the different departments of a hosting company for a good organization.
  • Study of the regulations for the legalization of a hosting company.


  • The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.


Learning outcomes

  • Define tourism strategies, policies and objectives of each department according to their functions and instructions within a tourist accommodation.
  • Know and apply the operating procedure of all departments of a tourist accommodation.
  • Organize the departments of a hotel.

Working methodology

- MD1 and MD2. Lecture-type classes and group work.

- MD7. During the sessions we work with real examples of everything that is being explained.

- MD6. The student is asked to find news that could influence tourism and analyze its consequences.

- Project of a hotel following the guidelines given during the sessions.


  1. The Guest, Diner or Visitor.
  2. Hotel Regulations / Classifications.
  3. Management: Characteristics, protocol, loyalty, policies and objectives, organization charts.
  4. Management: PMS - TIC's - Business Intelligence- Big Data, Innovation, fairs, product, systems, ratios, marketing, segmentation, processes.
  5.  Prices: Costs, Marketing, Taxes, distribution channels, contracts, rates. Revenue Management -PMS
  6. HR- Human Resources: Internal client, motivation, departmental meetings, training, functions.
  7. The Reception: Organization chart, HR, objectives and policies, profiles, functions, management of the department, rules, data collection. ICT's.
  8. Reception. Back Office: Commercial, TTOO - contracts, Reservations, objectives and policies, group management, internship management, planning. ICT's
  9. Reception. Front Office: Check in / out, files, functions and instructions, records and controls, concierge. ICT's
  10. Floors and Laundry: Organization chart, HR, objectives and policies, profiles, functions, department management, standards, data collection. ICT's
  11. Food and Beverages I. Organization chart, HR, objectives and policies, profiles, functions, department management, knowledge of material and services, rules, data collection. ICT's
  12. Food and Beverage II. Organization, protocol, instructions, records and controls. ICT's
  13. Warehouse and purchasing: Organization chart, HR, objectives and policies, profiles, functions, department management, standards, data collection. ICT's
  14. Maintenance: Organization chart, HR, objectives and policies, profiles, functions, department management, standards, data collection.
  15. Work guidelines

Learning activities

  1. Final work of the subject "Project and organization of a hotel". It will be valued:
    1. Teamwork
    2. The whole project according to the guidelines given in the sessions. (General organization of the hotel according to category, organization of the departments of the organizational chart)
    3. Oral presentation of the work
    4. Adaptation of the information given, during the sessions, in the work hotel.
  2. Internships (individual work, text comments, punctuality, attendance at conferences, etc.)

Evaluation system

40% Final project "Project and organization of a hotel"

10% Participation in the classroom

50% Final exam

You must pass the final exam to count the percentage of work and internships.

Recovery. In the event that a student has failed the final exam he will be able to go to the recovery. Only the exam will be retaken.



Blasco, Albert and Vives, Roser. (2014). "Fundamentals of accommodation and restaurant management". Editorial Síntesis SA. Madrid

Talón Pilar, Gonzalez Lydia, Segovia Mónica (2012) "Yield Revenue Management in the hotel sector. Delta Publicaciones. Madrid

Martí Narcís (2021). Process management in hospitality and catering. Process map manual for hospitality and catering services. Editorial Red Circle


Huete Luis María. (2008). "Servicio & Beneficios" .Ediciones Deusto. Barcelona.

De Urbina, José A. (1990). "El arte de invitar.Suprotocolo" .Consejo Superior de Relaciones Públicas de España.

R.Nieven, Paul. (2003). "The comprehensive step-by-step dashboard". Management2000. Barcelona

Muñoz, Andres. (2005) "Logistics and Tourism". Editorial Diaz de Santos