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Marketing

Code: 103735
Credits: 6
2026/2027
Degree programme Type Course
Hotel Management OB 3

Contact lecturer

Name :
Nestor Salcedo Zuta
Email :
nestor.salcedo@uab.cat

Group languages

You can consult this information at the end of the document.

Prerequisites

There are no prerequisites.

Objectives

EDUCATIONAL OBJECTIVES

At the end of the course, the student must be able to:

1. Distinguish the concepts of product marketing and service marketing (including servuction) and identify their implications for hospitality, tourism enterprises and destinations.

2. Know, analyze, and interpret the main elements of strategic marketing planning.

3. Demonstrate knowledge and understanding of operational marketing: product, price, promotion, and place. With special emphasis on digital marketing.

4. Identify and draw up the main components of a marketing plan.

Learning outcomes

  1. Develop a capacity for independent learning.
  2. Manage communication techniques at all levels.
  3. Manage and organise time.
  4. Work in teams.
  5. Plan and manage activities based on quality and sustainability.
  6. Be able to search efficiently for the necessary information.
  7. Analyse, summarise and evaluate information.
  8. Distinguish, identify and apply the concepts of commercialisation in the hotel and catering industry.
  9. Distinguish and identify the different forms and channels of commercialisation in the hotel and catering industry, both on a local and an international scale.
  10. Interpret and apply general company or organisation plans and turn them into actions of information and commercialisation.
  11. Know how to coordinate operative and strategic commercial objectives and policies.
  12. Understand the relationship between information systems and commercialisation in the hotel sector.
  13. Be capable of carrying out corrective actions in the commercialisation of the service in accordance with existing relations.
  14. Identify tools related to communication of strategic action and market on an internal and external level in the specific environment of the hotel and catering industry.
  15. Apply tools for research and obtaining commercial information in the specific area of the hotel and catering industry.
  16. Analyse and implement a marketing system appropriate to the need of the hotel and catering sector.
  17. Detect areas for improvement in current commercialisation processes by showing new hotel management techniques, with special emphasis on revenue management (yield ), client management and distribution channel management.
  18. Adapt and apply commercialisation techniques to the different business subsystems in the sector.
  19. Adapt and apply commercialisation techniques to the different local and international environments.
  20. Take decision in situations of uncertainty, solve problems and be able to evaluate and forecast the consequences of them in the short-, medium- and long term, especially the most immediate ones.
  21. Demonstrate an orientation and culture of customer service.
  22. Demonstrate a business vision, identify clients' needs and progress towards possible changes in environment.

Contents

1. Marketing Principles for Hospitality

1.1. Marketing definition, process, and characteristics of hospitality and tourism marketing.

1.2. Customer value proposition and value creation in hospitality and tourism.

1.3. Service delivery in hospitality: Servuction model, customer experience (CX), customer journey, and touchpoints.

1.4. Hospitality marketing planning: objectives, structure, and components of a hotel marketing plan.


2. Environmental Analysis and Market Research

2.1. Marketing macroenvironment: PESTEL analysis and hospitality market trends.

2.2. Marketing microenvironment: Porter's Five Forces.

2.3. Marketing research, marketing information systems, customer insights, and consumer buying behavior.

2.4. Internal analysis: Company value chain and VRIO framework.

2.5. Situation analysis: SWOT analysis and competitor analysis.


3. Strategic Marketing: Segmentation, Targeting, Differentiation, and Positioning

3.1. Strategic marketing triangle and competitive advantage.

3.2. Market segmentation and target market selection.

3.3. Differentiation, positioning, and brand equity in hospitality.


4. Operative Marketing: Hospitality Marketing Mix

4.1. Product and brand strategies for customer value creation.

4.2. Pricing strategies and fundamentals of revenue management.

4.3. Place, distribution channels, online travel agencies (OTAs), and channel management.

4.4. Promotion and advertising: Communicating customer value, integrated marketing communication (IMC), and engaging consumers.

4.5. People, process, and physical evidence in the digital hospitality experience.

Learning activities and methodology

Title Hours ECTS Learning outcomes
Case discussions / Connecting to Reality 4 0.16 1, 2, 3, 4, 6, 7, 8, 15, 18, 19, 22
Case solving / Connecting to Reality 4 0.16 1, 2, 3, 4, 6, 7, 8, 15, 20
Project-Based Learning: Marketing Plan 20 0.8 1, 3, 4, 6, 7, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 22
Self-learning by reading and studying materials 30 1.2 1, 3, 6, 7, 8, 12
Tutorials 8 0.32 2, 3, 7, 18, 19
Lectures / tests 40 1.6 1, 2, 3, 5, 6, 7, 8, 9, 10, 11, 20, 21, 22

Teaching language: English


The teaching methodology combines theoretical and practical approaches through a variety of instructional methods, including lectures, individual discussions, online forums, case studies, group discussions, project-based learning, and tutorials. The course is designed to actively engage students and stimulate their intellectual and critical thinking through directed, autonomous, and supervised learning activities. These activities will be carried out both individually and in teams, with regular guidance and feedback provided by the instructor. Successful completion of the course generally involves the following activities:

1. Directed

1.1. Attendance at lectures and participation in individual in-class assessment activities.

1.2. Presentation and discussion of case studies or current news related to the course topics.

1.3. Presentation and discussion of the progress of the marketing plan during class sessions.

2. Autonomous

2.1. Self-directed learning through the textbook, lecture slides, reports, videos, online resources, and other materials available on the virtual campus.

2.2. Case studies or current news: reading, theoretical analysis, and submission of an individual presentation report through the virtual campus.

2.3. Project-based learning: progressive development of a comprehensive marketing plan through the virtual campus.

3. Supervised

3.1. Tutorials for the development of case studies or searching for current news related to the course topics.

3.2. Tutorials for the development of the group marketing plan.

Teaching methodology plan:

Week Content Method Normative Bibliography
1, 2 Marketing Principles for Hospitality Class Attendance and Participation, Tests, Project-Based Learning (Marketing Plan Progress) Chapters 1, 2, 3
3, 4, 5 Environmental Analysis and Market Research Class Attendance and Participation, Case Study/related news, Project-Based Learning (Marketing Plan Progress) Chapters 4, 5, 6, 7
6 Midterm Exam
6, 7 Strategic Marketing: Segmentation, Target, Differentiation and Position Class Attendance and Participation, Tests, Project-Based Learning (Marketing Plan Progress) Chapters 8, 10
8, 9, 10 Operative Marketing: Hospitality Marketing Mix Class Attendance and Participation, Case Study/related news, Project-Based Learning (Marketing Plan Progress) Chapters 9, 11, 12, 13, 14, 16
11 Marketing Plan: Final Presentation

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Attendance and Participation (includes tests) 15% 14 0.56 1, 2, 3, 5, 8, 9, 12, 20, 21, 22
Midterm Exam 30% 2 0.08 1, 8, 9, 18, 19
Connecting to Reality / Teaching cases 25% 8 0.32 1, 2, 3, 4, 6, 7, 8, 10, 12, 13, 15, 22
Marketing Plan 30% 20 0.8 1, 2, 4, 6, 7, 8, 9, 10, 11, 14, 15, 16, 17, 19, 22

A) CONTINUOUS ASSESSMENT:

The assessment of this course is based on the following components:

a) Attendance and participation in the classroom activities proposed by the instructor, including quizzes, accounting for 15% of the final grade.

b) Responses to questions raised during teaching cases and presentations of current news related to the course topics, accounting for 25% of the final grade.

c) Progressive development of a marketing plan and its final presentation in the form of a written report and presentation slides, accounting for 30% of the final grade.

d) Midterm examination, accounting for 30% of the final grade.

To calculate the final course grade, students must obtain a minimum score of 4.0 out of 10 in each assessed component.

B) SINGLE/FINAL ASSESSMENT:

This assessment consists of a final exam, without distinction between students who have not successfully passed the continuous assessment and those who have directly requested this single assessment through the competent bodies. In these cases, students are entitled to the single assessment in accordance with UAB regulations.

The date and time are established by the Official Schedule in accordance with the academic calendar.

C) REASSESSMENT:

Intended for continuous assessment students who obtain a grade between 3.5 and 5 in the Single Assessment. This restriction does not apply to students who have directly opted for the single assessment. In these cases, they are entitled to reassessment in accordance with UAB regulations. The maximum possible grade that may be obtained shall not exceed 5 out of 10. The nature of the assessment is to be defined. The date and time are established by the Official Schedule in accordance with the academic calendar.


The final grade for the course will be "Not Assessed" (NA) when the student completes less than 50% of the continuous assessment activities and/or does not sit the final assessment.


Integrated Use of AI:

The use of AI as a working tool is permitted, provided that the final result reflects a significant personal contribution, critical thinking, and achievement of the course's learning outcomes. Likewise, it will be mandatory to identify the tasks or sections in which AI has been used, indicate the tools employed, and include a critical reflection on its impact on the process and on the final result. Lack of transparency in the use of AI will result in a grade of 0 for the activity.

Under no circumstances may AI replace the student’s academic responsibility regarding authorship, truthfulness, and the quality of the submitted work.

Irregularities in an Assessment Activity

Any irregularity in an assessment activity — academic fraud, plagiarism, or improper use of AI, unless such use is expressly authorized in the course guide — that may lead to a significant change in the grade shall result in that assessment activity being graded as 0. If the course guide establishes that achieving a minimum grade in a specific assessment activity is an essential requirement for passing the course, or if several irregularities occur in the assessment activities of the same course, the final grade for the course shall be 0. In addition, disciplinary proceedings may be initiated against the student who commits any such irregularity.

Bibliography

Normative:

Kotler, P., Bowen, J. T., Baloglu, S., & Morosan, C. (2026). Marketing for hospitality and tourism. 9th edition. Pearson.

PowerPoint presentations, teaching cases, video links, and other resources on the virtual campus.

Complementary:

George, R. (2025). Marketing Tourism and Hospitality: Concepts and Cases. 2nd edition. Palgrave Macmillan.

Oller Nogués, J. (1997). Creación y mejora de empresas turísticas. Editorial Deusto.

Software

MS Office.

AI Chatbot.

Campus Virtual UAB.

Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 English first semester morning-mixed