General information

Subject type: Mandatory

Coordinator: Judith Turrión Prats

Trimester: Second term

Credits: 6

Teaching staff: 

Narcis Marti Fabrego

Teaching languages

  • Catalan


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
  • CE1. Interpret the principles of tourism in terms of its spatial, social, cultural, political, labor and economic dimension and identify the types of tourist spaces and destinations and the main tourist agents that operate in them, both public and private.

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

General competencies
  • 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.


  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

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

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

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


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

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

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

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