2023
Planning Hotel Facilities
Name: Planning Hotel Facilities
Code: SOC13863L
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Tourism
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Regime de Frequência: Presencial
Presentation
x
Sustainable Development Goals
Learning Goals
It is intended that the student at the end of the unit has obtained the following learning objectives:
- To assess the role of the hotels and resorts in the tourist production system
- Recognize the process of planning and development hotels.
- Understand the organizational structure of departments in major hotels.
- Identify procedures for planning and management of hotel operations.
- To assess the role of the hotels and resorts in the tourist production system
- Recognize the process of planning and development hotels.
- Understand the organizational structure of departments in major hotels.
- Identify procedures for planning and management of hotel operations.
Contents
1. Background to the process of developing a Hotel company
1.1 The management and ownership in the hotel industry
1.2 The importance of environmental management policies in hotels and resorts
2. Tourism Accommodation Facilities: Structure and Organization of services
2.1 Organizational structure, organizational structure, departmentalization
2.2 Functional areas and the role of Managers. Professional jobs and their functions
2.3 Typical structure of the hotels and resorts in Portugal
3. Planning and management of the department of Lodging
4. Planning and management of the Department of Events and Food & Beverage
4.1 Organization of the department of F & B
4.2 Planning F&B operations
4.3 Control methods in F&B
1.1 The management and ownership in the hotel industry
1.2 The importance of environmental management policies in hotels and resorts
2. Tourism Accommodation Facilities: Structure and Organization of services
2.1 Organizational structure, organizational structure, departmentalization
2.2 Functional areas and the role of Managers. Professional jobs and their functions
2.3 Typical structure of the hotels and resorts in Portugal
3. Planning and management of the department of Lodging
4. Planning and management of the Department of Events and Food & Beverage
4.1 Organization of the department of F & B
4.2 Planning F&B operations
4.3 Control methods in F&B
Teaching Methods
The subjects will be boarded in the theoretician-practical lessons, not only using an expositive method, but also fomenting the dialogue and the debate to deepen the knowledge of the different contents.
In this way it is prepared by the student's practical exercises providing an adequate comprehension of several contents. The students will be stimulated to identify complementary sources of information indicated for each subject, not only appealing to the traditional instruments of research, but also to those available on the world web wide.
Assessment methods: 1 individual written test (60%) and practical working papers or inspection reports (40%).
In this way it is prepared by the student's practical exercises providing an adequate comprehension of several contents. The students will be stimulated to identify complementary sources of information indicated for each subject, not only appealing to the traditional instruments of research, but also to those available on the world web wide.
Assessment methods: 1 individual written test (60%) and practical working papers or inspection reports (40%).
