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Bachelor in International Hospitality and Tourism Management
- Grado |
- Presencial en Luxemburgo
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Descripción del curso
Detalles
Dirigido a:
Knowledge of English, principles of front office and marketing.
Comentarios:
A solid understanding of revenue management’s key concepts and the selective application of its most effective strategies and tactics have become mission critical for most hospitality operations. This NEW book explores the applicability of revenue maximization strategies and their operational aspects. This short course provides students with an overview of this important discipline and is an ideal supplement to a marketing, front office, or general operations class.
FINAL
COMPETENCIES
/LEARNING OUTCOMES
Define revenue management and identify the basic steps of the revenue management process.
Outline the brief history of revenue management and why it has become important.
Identify and describe the business traits that allow for the best use of revenue management.
Identify, define, and calculate several important internal performance measures that help to evaluate the results of operation.
Describe the purpose of a competitive set and the factors one must consider when creating one properly.
Calculate market share and penetration indexes and explain what they reveal.
Identify potential sources of market intelligence.
Discuss the significant challenges that beset most forms of measurement and the efforts to interpret measurement results.
Explain how revenue management relies on forecasting and detail elements and components of forecasting that relate to revenue management. Identify and describe the various components of tactical rate management.
Identify three tactics that can be used to maximize revenue by controlling the length of guest stays.
Define capacity management and how it is used in revenue management.
Describe and perform a displacement analysis.
Describe the role that differentiation plays in demand generation and the most frequently used differentiation strategies.
Identify and describe several marketing concepts that play a sig nificant role in strategic revenue management efforts.
Outline critical considerations involved in strategic pricing decisions.
Describe the nature and significance of revenue streams management.
Explain the nature, process, and purposes of creating packaged products.
Identify and describe various distribution methods and channels and explain why distribution channel management is important to a hotel’s success.
Describe automated revenue management systems, including their capabilities and the cultural and system
- integration challenges they present to hotels.
Explain how the revenue manager position evolved, and identify typical tasks and competencies of revenue managers.
Temario:
1 BA 1010 Revenue Management in Hospitality Management
2 BA 1011 Marketing Principles (I)
3 BA 1012 Accounting – Accounting Workbook and Applied Mathematics (I)
4 BA 1013 Management of Food and Beverage Operations + Oenology
5 BA 1014 Computer System (I) – Property Management System “OPERA”
6 BA 1015 Front Office Operations & Management
7 BA 1016 Security, Safety & Loss Prevention
8 BA 1017 Computer Systems Technology (I) & Practice for Hospitality
• PPW B I - Project Paperwork (Computer)
9 BA 1018 Housekeeping Operations and Management +
• PPW B II - Project Paperwork (Housekeeping)
10 AS 1094 FWP I - Final Work Paper (Related to modules 1010 & 1015)
• Revenue & Yield Management “Optimising Pricing Strategies”
11 TS 5001 Basic Operational Internship of 12 weeks (3 months)
Modules BA YEAR 2 Curriculum (60 ECTS)
1 BA 2019 Planning and Control for Food & Beverage Operations
2 BA 2020 Fundamentals of Destination Management and Marketing
3 BA 2021 Organisation & Administration Management
4 BA 2362 Accounting – Accounting Workbook and Applied Mathematics (II)
5 BA 2023 Food & Beverage Service
6 BA 2024 Resort & Leisure - Management and Development
7 BA 2025
Food Safety and Sanitation (HACCP)
• PPW B III – Food Production & Culinary art
8 BA 2026
Purchasing and Procurement Management
• PPW B IV – Food Product Knowledge
9 WS 2027 European Institutions – Principles of Law (Case Study)
10 AS 2094
FWP II - Final Work Paper (Related to module 2464)
• Menu Planning and Costing “Menu Engineering”
11 TS 5002 Advanced Operational Internship of 12 weeks (3 Months)
Module BA YEAR 3 Curriculum (60 ECTS
1 BA 3028 Marketing (III) – Sales and Advertising
2 BA 3029 Supervision Management - Human Resources (I)
3 BA 3035 Hospitality Ethics
4 BA 3030
Professional Training Organization Management
5 BA 3031 Managerial Accounting & Applied Statistics
6 BA 3032 Group Business and Convention Management
• PPW B V - Project Paperwork (Convention )
7 BA 3033
International Hotels Development and Management
• PPW B VI - Project Paperwork (Management / Risk Analysis)
8 BA 3034 Facilities and Design Management
9 WS 3044 International & EU Hospitality Law - Part 2
10 AS 3094
FWP III - Final Work Paper (Related to module 3028)
• Marketing Plan – “Strategy Development & Budget Analyses”
11 TS 5003 Management Internship of 12 weeks (3 Months)
Duración:
180 ECTS credits, 3 years, 4860 ours...
Knowledge of English, principles of front office and marketing.
Comentarios:
A solid understanding of revenue management’s key concepts and the selective application of its most effective strategies and tactics have become mission critical for most hospitality operations. This NEW book explores the applicability of revenue maximization strategies and their operational aspects. This short course provides students with an overview of this important discipline and is an ideal supplement to a marketing, front office, or general operations class.
FINAL
COMPETENCIES
/LEARNING OUTCOMES
Define revenue management and identify the basic steps of the revenue management process.
Outline the brief history of revenue management and why it has become important.
Identify and describe the business traits that allow for the best use of revenue management.
Identify, define, and calculate several important internal performance measures that help to evaluate the results of operation.
Describe the purpose of a competitive set and the factors one must consider when creating one properly.
Calculate market share and penetration indexes and explain what they reveal.
Identify potential sources of market intelligence.
Discuss the significant challenges that beset most forms of measurement and the efforts to interpret measurement results.
Explain how revenue management relies on forecasting and detail elements and components of forecasting that relate to revenue management. Identify and describe the various components of tactical rate management.
Identify three tactics that can be used to maximize revenue by controlling the length of guest stays.
Define capacity management and how it is used in revenue management.
Describe and perform a displacement analysis.
Describe the role that differentiation plays in demand generation and the most frequently used differentiation strategies.
Identify and describe several marketing concepts that play a sig nificant role in strategic revenue management efforts.
Outline critical considerations involved in strategic pricing decisions.
Describe the nature and significance of revenue streams management.
Explain the nature, process, and purposes of creating packaged products.
Identify and describe various distribution methods and channels and explain why distribution channel management is important to a hotel’s success.
Describe automated revenue management systems, including their capabilities and the cultural and system
- integration challenges they present to hotels.
Explain how the revenue manager position evolved, and identify typical tasks and competencies of revenue managers.
Temario:
1 BA 1010 Revenue Management in Hospitality Management
2 BA 1011 Marketing Principles (I)
3 BA 1012 Accounting – Accounting Workbook and Applied Mathematics (I)
4 BA 1013 Management of Food and Beverage Operations + Oenology
5 BA 1014 Computer System (I) – Property Management System “OPERA”
6 BA 1015 Front Office Operations & Management
7 BA 1016 Security, Safety & Loss Prevention
8 BA 1017 Computer Systems Technology (I) & Practice for Hospitality
• PPW B I - Project Paperwork (Computer)
9 BA 1018 Housekeeping Operations and Management +
• PPW B II - Project Paperwork (Housekeeping)
10 AS 1094 FWP I - Final Work Paper (Related to modules 1010 & 1015)
• Revenue & Yield Management “Optimising Pricing Strategies”
11 TS 5001 Basic Operational Internship of 12 weeks (3 months)
Modules BA YEAR 2 Curriculum (60 ECTS)
1 BA 2019 Planning and Control for Food & Beverage Operations
2 BA 2020 Fundamentals of Destination Management and Marketing
3 BA 2021 Organisation & Administration Management
4 BA 2362 Accounting – Accounting Workbook and Applied Mathematics (II)
5 BA 2023 Food & Beverage Service
6 BA 2024 Resort & Leisure - Management and Development
7 BA 2025
Food Safety and Sanitation (HACCP)
• PPW B III – Food Production & Culinary art
8 BA 2026
Purchasing and Procurement Management
• PPW B IV – Food Product Knowledge
9 WS 2027 European Institutions – Principles of Law (Case Study)
10 AS 2094
FWP II - Final Work Paper (Related to module 2464)
• Menu Planning and Costing “Menu Engineering”
11 TS 5002 Advanced Operational Internship of 12 weeks (3 Months)
Module BA YEAR 3 Curriculum (60 ECTS
1 BA 3028 Marketing (III) – Sales and Advertising
2 BA 3029 Supervision Management - Human Resources (I)
3 BA 3035 Hospitality Ethics
4 BA 3030
Professional Training Organization Management
5 BA 3031 Managerial Accounting & Applied Statistics
6 BA 3032 Group Business and Convention Management
• PPW B V - Project Paperwork (Convention )
7 BA 3033
International Hotels Development and Management
• PPW B VI - Project Paperwork (Management / Risk Analysis)
8 BA 3034 Facilities and Design Management
9 WS 3044 International & EU Hospitality Law - Part 2
10 AS 3094
FWP III - Final Work Paper (Related to module 3028)
• Marketing Plan – “Strategy Development & Budget Analyses”
11 TS 5003 Management Internship of 12 weeks (3 Months)
Duración:
180 ECTS credits, 3 years, 4860 ours
Sede principal del centro
Fuera de España: Château de Wiltz - L-9516 - Wiltz, G.D. of Luxembourg- Fuera de España: Château de Wiltz - L-9516 - Wiltz, G.D. of Luxembourg
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Bachelor in International Hospitality and Tourism Management
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