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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.
CE17. Recognize details of the operation of destinations, tourist structures and their business sectors worldwide.
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.
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.
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.
CT7. Develop the ability to assess inequalities due to sex and gender to design solutions.
The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or towards teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer prejudice from otherss.
TOPIC 1: Introduction to MICE Tourism
TOPIC 2: Strategic design of MICE events
SUBJECT 3: Infrastructure and logistics
TOPIC 4: Marketing, promotion and branding in the MICE sector
TOPIC 5: The importance of protocol in event organization
TOPIC 6: The importance of gastronomy in event organization
TOPIC 7: Sustainability, innovation and trends
IMPORTANT: The final exam must be presented to count the rest of the assessment and obtain a grade greater than or equal to 5/10 to pass the course.
RECOVERY: For those who have failed the final exam, they will have the option of taking a retake exam. The grade accumulated in the continuous assessment will be saved and will also be counted for the retake exam.
All activities not submitted on the dates and with the required requirements are considered "not submitted." The due dates for assignments and presentations will indicate the first day of class.
Since this subject requires practical learning in the classroom, attendance is mandatory.
Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.
Armas, R. (2015) Meeting tourism: Fundamentals and perspectives of MICE tourism. Editorial Paraninfo.
Del Alcázar, E. (2022). Inclusive protocol manual. Editorial Synthesis.
González-Hernando, M. (2022) MICE tourism: keys to the development of business destinations. Ediciones Pirámide.
Women's Institute (Spain). (2020). Guide for equal use of language in public events.
López, A. & Cuenca, J. (2019) Organization of events and protocol. Editorial Synthesis
Molina, A. & Alarcón, F. (2017) Management and marketing of events. Editorial IC.