La asignatura promueve el conocimiento y aplicación de los principios fundamentales de la etiqueta, el protocolo y las relaciones públicas en el ámbito del turismo. Además, fomenta el desarrollo de competencias para la planificación, organización y ejecución de eventos turísticos, comprendiendo su importancia como herramienta de comunicación, promoción y posicionamiento de destinos y servicios turísticos.
El diseño de un proyecto de investigación es una asignatura que tiene como finalidad guiar el proceso de elaboración del perfil de tesis de la UIC, se trata de un componente esencial de la metodología de investigación, que sirve de modelo para determinar cómo se llevará a cabo el estudio, incluyendo los métodos y técnicas a utilizar.
The Food and Beverage subject provides students with the knowledge and skills required to manage, operate, and optimize the food and beverage services in hospitality environments. It focuses on both the strategic and
operational dimensions of food service, covering essential areas of the industry.
The course begins with the management of the food and beverage department, exploring its organizational structure, the roles and responsibilities of each team member, and the importance of leadership, communication,
and service standards. Students will learn how to ensure smooth operations while delivering quality customer service.
In the second unit, learners focus on operations control and biosecurity, where they analyze hygiene standards, food safety protocols, inventory control, and waste reduction. Emphasis is placed on preventing
contamination, maintaining quality, and complying with health regulations.
The course also introduces students to menu production and planning, teaching them how to design menus that meet customer needs, optimize resources, and reflect current trends. Students will learn how to balance
nutritional, aesthetic, and financial factors in menu creation.
Finally, the subject covers staff training and development, where students explore recruitment processes, skills development, and motivation techniques. They will understand how training impacts performance,
teamwork, and service consistency.
Through a mix of theory, case studies, and practical simulations, this course prepares students to take on leadership roles in food and beverage operations within hotels, restaurants, resorts, and other service
environments.
Esta asignatura examina la digitalización del turismo, desde sus bases hasta tendencias futuras como IA y blockchain. De forma práctica, se aprende a usar herramientas online (GDS), sistemas de gestión hotelera (SIGH) y se analiza el E-Turismo y sus modelos de negocio, capacitando para la gestión digital en empresas turísticas.