Hotel Operations Management

N/A

Several case studies will be presented to support the methods and theory during the course. Debate and exercises complement the main contents and specifics related to each subject. To pass the Curricular Unit (CU), a minimum of 10 points is needed.
The assessment of the UC will have as compulsory the continuous assessment (pass with a minimum score of 10 marks), according to the following parameters:
a) individual written test (70%)*; b) additional evaluation of the motivation, constructive participation and attitude towards the Curricular Unit (CU) (30%).
* The written test grade must exceed seven (7) units. If not, even if the weighted average is above 10 units, the student will not pass the CU.
In case of failure by continuous assessment, the student will have access to assessment by final examination (resource period), which consists in the realization of a single written test of knowledge assessment (100%), to be held in the respective assessment period.

Understand the current framework of the hotel industry and a hotel accommodation department, including several models of business and hotel management.
Learn the functions of the hotel manager and its operations. Understand the methods of management, organization, process and protocol of the product and service in the different departments.
Know the primary management and performance indicators, including the USALI and recognize these as support and analysis tools for decision making.

The current panorama of Hotel Management
The Hotel industry as services and their distinctive characteristics
Hotel management models
Operations management
The operational departments of a Hotel
– Accommodation, Front Office and Housekeeping;
– Food & Beverage;
– SPA, Events and Recreation.
Concept and design of products and services.
USALI system and the main indicators for performance analysis.

• - Exam - 100.0%

• - Attendance and Participation - 30.0%
• - Frequency - 70.0%

NAO

– Abranja, N.; Elias-Almeida, A.; Almeida, M. (2020). Gestão Hoteleira: O Produto, o Serviço e as Técnicas. Lidel – Edições Técnicas, Lda;
– Abranja, N.; Almeida, M.; Elias-Almeida, A. (2019). Gestão do Alojamento, Receção e Housekeeping. Lidel – Edições Técnicas, Lda.;
– Costa, R (2012) Introdução à Gestão Hoteleira, Lidel Lisboa Hayes, R.;
– Gomes, V (2020) Gestão da Restauração, Lidel Lisboa.;
– Rutherford, D.& O´Fallon, M. (2007). Hotel Management and Operations. New Jersey: Jonh Wiley & Sons, Inc.