The course will address the key concepts related to the management aspects of hospitality and tourism. It will focus on aspects of business organization such as: leadership, culture and organizational structure and will provide an overview of the personnel management and the labor market in the hospitality industry-tourism. Finally, we will face some basic concepts for the analysis and design of events.
FOR STUDENTS NON ATTENDING CLASS:
Tesone D., “Principles of Management for the hospitality industry”, Elsevier, 2010 (chs. 1, 2, 4, 5, 6, 7, 13, 14 , 17).
Nickson D., “Human Resource Management for the Hospitality and Tourism Industries”, Routledge, 2013 (chs. 1, 2, 3, 4, 13).
Ruthelford Silvers J., “Professional event coordination”, Wiley & Sons, inc, 2012 (chs. 1, 2, 3, 4, 5, 6).
FOR STUDENTS ATTENDING CLASS:
Class material provided by the instructor.
Tesone D., “Principles of Management for the hospitality industry”, Elsevier, 2010 (chs. 1, 2, 4, 5, 6, 7, 13, 14 , 17).
Nickson D., “Human Resource Management for the Hospitality and Tourism Industries”, Routledge, 2013 (chs. 1, 2, 3, 4, 13)
Class material provided by the istructor on “Professional event coordination”.
Learning Objectives
The course aims at developing students’ knowledge and competencies on the design of tourism and hospitality organizations, basic knowledge on human resource management principles to be applied in practice, as well as knowledge and competencies in the coordination of a professional event.
Prerequisites
None
Teaching Methods
Lectures, power point presentations, class-discussions on specific case studies provided by the instructor or short videos, guest lectures, students’ oral presentations.
Type of Assessment
Written Exam
Course program
The course will start with addressing some concepts related to the managerial aspects of hospitality and tourism business by defining the characteristics of service companies, addressing the issue of ethics and describing the evolution of the discipline. Then we will focus on aspects of business organization, such as leadership (awareness and practices), organizational culture and organizational structure. The organization will be analysed as a system and some of the main functions of the organization that characterize organizations operating in the tourism and hospitality sector will be introduced. Part of the course will be dedicated to personnel management and the labour market in the hospitality and tourism industry with reference to the development of sustainable systems of HRM in national and international contexts. Finally, we will face some basic concepts for the analysis and design of professional events.