Hotel Management

Master’s Programme

Programme Coordinator

Ana Sofia da Costa Viana

sviana@ipleiria.pt

Reference

2055

School

Tourism and Maritime Technology

City

Peniche

Language

Portuguese

Type

B-learning

Length

4 Semesters

Vacancies

General and International student contingent: 30

Notice

Edital 2024 (PT Doc)

DGES certification

Link to registration

Objectives

Programme

Master study program in Hotel Management is connected with organising the many operational responsibilities required for running hotel. This program will enable you with practical application concepts of management tools decisions. An education in hotel management is designed for those who aspires appropriate technical and scientific preparation in the development of research in the hotel. It is also appropriate to develop jobs in the hotel management area or for consulting activities on in this area.

Study Plan

ECTS: 120

1st Year
2nd Year

1st Year
ID	Name	Semester	ECTS	Length
	E-Business	S1	5	1st Year
1. Technological Context 2. Online business in Hospitality: 2.1. e-Marketing, e-commerce and e-business; 2.2. Relevance of online business; 2.3. Business models; 2.4. Implementation of e-commerce solutions; 2.5. Basic principles of selling; 2.6. Payment methods; 2.7. Distribution; 2.8. Post-sales. 3. Promotion and online communication: 3.1. POEM Model (Paid. Owned. Earned. Media); 3.2. Website; 3.3. Search Engine Optimization (SEO); 3.4. Online advertising campaigns (PPC); 3.5. Social Media; 3.6. Analysis and monitoring Web. 4. Mobile Business in Hospitality: 4.1. The Importance of the business through mobile devices; 4.2. Trends in the hospitality industry; 4.3. Limitations; 4.4. Mobile Marketing; 4.5. Key factors in the development of mobile apps and websites; 4.6. Apps in the Tourism and Hospitality; 4.7. Location-Based Marketing; 4.8. QR-Code (Quick Response Code).
	Hospitality Operations Management	S1	5	1st Year
1. Operations management in the department of housing: 1.1 Revenue management; 1.2 Yield management; 1.3 Management of human and material resources; 1.4 New trends in housing. 2. Operations management in the Department of Food and Beverage: 2.1 Management and control of food and drinks; 2.2 Cost Control and Break event point; 2.3 Management of human and material resources. 3. Resource Management: 3.1 Management of human and material resources; 3.2 Outsourcing in hospitality; 3.3 Contingency Factors; 3.4 Control Systems Resource. 4. Promotion and Marketing Hotel: 4.1 Objectives of Marketing; 4.2 Distribution Channels; 4.3 Budgeting; 4.4 New models of management (outsourcing, exploration contracts, concessions, etc.). 5. The Director of Hotel: 5.1 Profile; 5.2 Responsibilities; 5.3 New models of management; 5.4 Ethics and Social Responsibility.
	Finance Management in Hospitality	S1	5	1st Year
1. STRATEGIES FOR THE OPTIMIZATION OF THE HOSPITALITY FISCAL IMPACT: 1.1. Consumption tax (VAT); 1.1.1. Concepts, applicability and enforceability of the tax.; 1.1.2. Exemptions and special schemes; 1.1.3. Taxable amount, fees, deductions, settlement and payment; 1.1.4. Obligations, supervision and guarantees; 1.1.5. VAT on travel agencies and tourist circuits. 1.2. Income tax (IRC); 1.2.1. Incidence, non-subject income and exemptions; 1.2.2. Taxable income. 1.2.3. Fees, settlement and payment; 1.2.4. Ancillary obligations, supervision and guarantees; 2. UNIFORM SYSTEM OF ACCOUNTS FOR THE LODGING INDUSTRY: 2.1. Objectives and structure; 2.2. Analyse of Operating Statements; 2.3. Break-even point in hotels; 2.4. Hotel indicators typology; 3. FEASIBILITY ANALYSIS OF HOTEL INVESTMENTS: 3.1. Framework and basic concepts; 3.2. Net Present Value (NPV); 3.3. Internal. Rate of Return (IRR); 3.4. Other criteria’s of investment analysis.
	Relationship Marketing	S1	5	1st Year
1. Introductory Concepts of Relational Marketing / Customer Relationship Management (CRM). 2. Loyalty as the basis of Relational Marketing. 3. The Value Concept and Relational Marketing. 4. Model for Customer Relationship Management (CRM) – IDIC model applied to hospitality 5. Technology and e-CRM in Hospitality.
	Research Methodologies	S1	5	1st Year
1. Objectives and characteristics of the scientific methodology; 2. Identification of a topic Research; 3. Literature review; 4. Definition of the conceptual framework and hypotheses; 5. Elements of the design of the empirical study; 6. Methods of sampling and data collection; 7. Construction of surveys; 8. The use of ICT in research and data mining; 9. Data Processing; 10. Research Report.
	Seminars I	S1	5	1st Year
	Human Resource Management	S2	5	1st Year
1. Introduction to the main concepts of Human Resource Management. 2. From Personnel Management to Strategic Human Resource Management. 3. Importance of Human Resource Management in Tourism and Hospitality. 4. Critical Issues in Human Resource Management.
	Project Management	S2	5	1st Year
1. The tourism industry: 1.1 Tourism supply and demand 1.2 New market trends 1.3 Contextual environment analysis – PESTAL analysis 1.4 The five forces of Porter a model of evaluation of the attractiveness of markets 2. Project planning and control 1.5 Identification of the window of opportunity 1.6 Collection of information 1.7 Development of the idea to the project 1.8 Analysis of ideas / projects 1.9 SWOT Analysis – Development and application of the SWOT Matrix 1.10 Assessment of business potential 1.11 Identification and definition of general objectives 1.12 Identification of specific objectives 1.13 Project elaboration – Descriptive Report and Financial Plan 1.14 Results Monitoring 3. Organization and leadership 1.15 The project manager 1.16 The project team 4. Strategic planning 1.17 Gant Diagram 5. Case studies – projects in tourism – hotels
	Strategic Management	S2	5	1st Year
1. Strategic planning: its importance and necessity 2. The phases of strategic planning 3. SWOT analysis as a central aspect of the strategic planning process 4. The methodology for preparing a SWOT analysis 5. The importance of the SWOT analysis for the determination of strategies.
	Promotion of Tourism and Hospitality	S2	5	1st Year
Part I – The scope of promotion 1. Communications, theory and applications; 2. The Marketing Communication Environment; 3. Positioning Marketing Communications for Hospitality; 4. Role of consumers in tourism promotion; Part II – Promotional Strategy 5. Marketing and strategy in tourist services; 6. Segmentation, targeting and positioning; 7. Planning and launching innovative products; Part III – Trends in marketing promotion and communication 8. Advertising applied to hotels; 9. Communication Diversification Strategies; 10. Interactive communication and E-communication channels: problems and strategies; 11. Marketing communications in the future.
	Quality and Excellence in Hotel Management	S2	5	1st Year
1. Service Quality: 1.1 Quality and the evolution of the concept; 1.2 Quality in the hospitality service. 2. Quality Measuring Models: 2.1. Quality Perception and Expectations; 2.2. SERVQUAL; 2.3. Service BluePrint. 3 – Customer Satisfaction: 3.1. Understanding customer satisfaction; 3.2. Customer Delight. 4. Quality Management Systems: 4.1. ISO 9001; 4.2. Deming Cycle; 4.3. Implementation of QMS. 5. Service Excellence in Hotels: 5.1.EFQM Model (European Foundation for Quality Management).
	Seminars II	S2	5	1st Year

2nd Year
ID	Name	Semester	ECTS	Length
	Option	A	60
2055014 – Dissertation/ Thesis 2055015 – Internship 2055016 – Project

Entry Requirements

Holders of a degree or legal equivalent in the areas of Tourism, Management and related areas; holders of a foreign academic degree following a 1st cycle of studies organized according to the principles of the Bologna process in the area of Tourism, Management and related areas;
Holders of a foreign degree that is recognized as meeting the objectives of a degree by the Scientific-Technical Council of ESTM in the areas of Tourism, Management and related areas;
Holders of an academic, scientific or professional curricula who is recognized as attesting the capacity to carry out this cycle of studies by the Scientific-Technical Council of ESTM.

The grading will be done according to the 37th article of the General Regulations of the Graduate Education and Graduate student at the Polytechnic Institute of Leiria and Procedures Applicable to Students in Special Situations.