Introduction to the Tourist and Hotel Sector
Code: 103747Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Hotel Management | OB | 1 |
Contact lecturer
- Name :
- Chiara Gai
- Email :
- chiara.gai@uab.cat
Teaching staff
- José Mansilla Lopez
Group languages
You can consult this information at the end of the document.
Prerequisites
There are no prerequisites.
Objectives
This course aims to introduce first-year students of the Bachelor's Degree in Hospitality Management to the tourism industry, providing an overall understanding of the activities carried out by the different businesses operating within the sector.
Students will study the nature of the tourism market, the operation and commercialization of tourism intermediary companies, as well as the organization of the basic departmental structures of hotel businesses.
Upon successful completion of the course, students will be able to:
- Identify and relate the activities that make up the tourism sector across its different fields (travel agencies, accommodation, food and beverage, leisure, consultancy, etc.).
- Explain the relationships between the different tourism subsectors while distinguishing their specific characteristics.
- Acquire the fundamental knowledge of the tourism industry and its main components, including core and complementary products and services, stakeholders, companies, institutions, activities, infrastructure, and the social, environmental and contextual factors that shape the sector.
- Analyse the economic dimension of tourism through the study of its main subsectors (travel agencies, accommodation, food and beverage, leisure, consultancy, etc.).
- Critically discuss how the tourism sector should be developed from both an industry and a theoretical perspective.
- Identify and describe tourism development projects across the different subsectors of the tourism industry.
- Work effectively in teams and demonstrate a customer service orientation while respecting diversity, plurality of ideas, individuals and situations.
- Understand the fundamental aspects of tourism from a gender perspective.
Learning outcomes
- CM15 (Propose hotel and restaurant projects from a gender perspective.) Propose hotel and restaurant projects from a gender perspective.
- CM16 (Propose ideas through the sector’s vision and the theoretical perspective of how the hotel and restaurant sector should be developed.) Propose ideas through the sector’s vision and the theoretical perspective of how the hotel and restaurant sector should be developed.
- KM16 (Identify different accommodation, restaurant and event companies and their basic structure.) Identify different accommodation, restaurant and event companies and their basic structure.
- KM17 (Describe the factors that govern the activity of the hotel and restaurant sectors, their interaction with the environment and their impact.) Describe the factors that govern the activity of the hotel and restaurant sectors, their interaction with the environment and their impact.
- SM21 (Analyse the relationships of hotel and restaurant companies with other directly related companies.) Analyse the relationships of hotel and restaurant companies with other directly related companies.
- SM22 (Analyse how tourism structures and business subsectors operate and the interrelation between them.) Analyse how tourism structures and business subsectors operate and the interrelation between them.
- SM23 (Distinguish the management and customer service systems of companies in the tourism and hotel sector.) Distinguish the management and customer service systems of companies in the tourism and hotel sector.
- SM24 (Distinguish projects tourism development in the different tourism subsectors through collaborative work.) Distinguish projects tourism development in the different tourism subsectors through collaborative work.
Contents
Unit 1: The Nature of the Tourism Market
1.1 Origin and Evolution of Tourism Activity
1.2 Basic Concepts of the Tourism Sector
1.3 Impacts of Tourism Activity
Unit 2: The Tourism Demand
2.1. Types of Demand: Actual, Potential, Deferred, and Repressed
2.2. Elasticity of Demand: Causes and Consequences
2.3. Seasonality of Demand: Causes, Consequences, and Strategies for Reducing It
Unit 3: The Tourism Supply.
3.1. Tourism Intermediation Companies
3.2. Tourist Transportation Companies
3.3. Other Tourism Companies: Events, Guides, Tourist Information Offices, and Restaurants
Unit 4: The Supply II. Tourist Accommodation Companies
4.1. Introduction to the Hotel Industry and Types of Tourist Accommodation (Regulations)
4.2. Hotel Company Organization Chart
4.3. Accommodation Area: Departments, Organization, and Functions.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Problems solving | 15 | 0.6 | KM16, SM21, SM22, SM23, SM24 |
| Tutoring | 15 | 0.6 | CM15, CM16, KM16, KM17, SM21, SM22, SM23, SM24 |
| Paper creation | 15 | 0.6 | KM16, SM21, SM22, SM23 |
| Lectures | 45 | 1.8 | CM15, CM16, KM16, SM21, SM22, SM23, SM24 |
| Study | 43 | 1.72 | KM16, KM17, SM21, SM22, SM23, SM24 |
Language of instruction: Catalan / Spanish
The course is delivered through three complementary teaching and learning methodologies:
a) Lectures
The theoretical sessions are based on clear, structured and systematic lectures delivered by the instructor covering the course syllabus. Students will have access to all teaching materials through the Virtual Campus. These sessions will encourage active student participation through questions, discussions, critical reflection and the analysis of real-world cases from the tourism and hospitality industry.
b) Practical sessions
The practical sessions are designed to apply the knowledge acquired during the lectures. Throughout the semester, students will complete both individual and group activities, including case studies, critical reading analyses, oral presentations, fieldwork, technical visits, debates, classroom dynamics and the resolution of real-life situations related to tourism businesses and destinations.
In addition, some activities will incorporate active learning methodologies, such as the flipped classroom, in which students take a leading role in preparing and delivering parts of selected sessions. Activities aimed at developing transferable skills, critical thinking and communication skills will also be included.
c) Virtual Campus
The Virtual Campus platform will be used as a complementary source of information and as an alternative communication channel between students and the instructor. It will provide digital learning materials, links to relevant websites, discussion forums, the course syllabus, practical assignments (which must also be submitted through the Virtual Campus), and assessment results.
Note: Fifteen minutes of one class session, within the timetable established by the School or the Degree Programme, will be reserved for students to complete the institutional surveys evaluating the teaching performance of the instructor and the course or module.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Attendance and participation | 10% of final mark | 4 | 0.16 | CM15, CM16, KM16, KM17, SM21, SM22, SM23, SM24 |
| Individual assignments | 20% of final mark | 2 | 0.08 | CM15, CM16, KM16, KM17, SM21, SM22, SM23 |
| Exam - Part II | 25% of final mark | 1 | 0.04 | CM15, CM16, KM16, KM17, SM21, SM22, SM23 |
| Exam - Part I | 25% of final mark | 1 | 0.04 | CM15, CM16, KM16, KM17, SM21, SM22, SM23 |
| Project and oral presentation | 20% of final mark | 9 | 0.36 | CM15, CM16, KM16, KM17, SM21, SM22, SM23, SM24 |
CONTINUOUS ASSESSMENT
The course includes two midterm examinations, accounting for 50% of the final grade (25% each). The first midterm will be held during the scheduled midterm examination period, while the second will take place on the official final examination date. Students who do not pass the first midterm will be required to sit both examinations on the final examination date. A minimum mark of 4 out of 10 in each examination is required for the average grade to be calculated.
The group final project accounts for 20% of the final grade. It must be submitted and presented in class on the agreed date. Any project receiving less than 5 out of 10 must be revised (following the instructor's feedback) and resubmitted on the date of the final examination.
Important note: Partial or total plagiarism will result in failure of the entire course.
Individual assignments account for 20% of the final grade.
Attendance and class participation account for 10% of the final grade.
To pass the course, students must obtain a minimum final grade of 5 out of 10.
IMPORTANT NOTE: The use of Artificial Intelligence (AI) technologies is strictly prohibited in all assessment activities unless an explicit exception is stated.
Any assignment containing AI-generated content will be considered academic misconduct and will receive a grade of 0, with no possibility of reassessment. More serious violations may result in additional disciplinary measures.
Furthermore, any irregularity that may significantly affect the assessment outcome will result in a grade of 0 for that assessment activity, regardless of any disciplinary proceedings that may also be initiated.
If multiple irregularities occur in assessment activities within the same course, the student's final grade for the course will be 0.
SINGLE ASSESSMENT
Instead of continuous assessment, students may choose the single assessment option. To do so, they must notify the Academic Services Department (https://www.uab.cat/web/estudiar/tramits-en-linia/avaluacio-unica-1345895469629.html) within the established deadlines and submit the required supporting documentation.
The single assessment consists of:
a) A final examination, worth 60% of the final grade, covering the theoretical contents taught during the course and published on the Virtual Campus.
b) A final project, assigned during the semester and submitted by the established deadline, worth 40% of the final grade. Students must contact the course instructor at the beginning of the semester to receive information about the specific research topic.
Submission of this project is mandatory to pass the course, together with a recorded video presentation, included as a link within the project document.
Any project receiving less than 5 out of 10 must be revised (following the instructor's feedback) and resubmitted on the date of the resit examination, provided that the student has obtained at least 3.5 out of 10 in the final examination.
Students must obtain a minimum grade of 5 out of 10 in both the final examination and the final project in order to pass the course.
IMPORTANT NOTE: The use of Artificial Intelligence (AI) technologies is strictly prohibited in all assessment activities.
Any assignment containing AI-generated content will be considered academic misconduct and will receive a grade of 0, with no possibility of reassessment. More serious violations may result in additional disciplinary measures.
Furthermore, any irregularity that may significantly affect the assessment outcome will result in a grade of 0 for that assessment activity, regardless of any disciplinary proceedings that may also be initiated.
If multiple irregularities occur in assessment activities within the same course, the student's final grade for the course will be 0.
RESIT EXAMINATION
Students will have the opportunity to sit the resit examination according to the academic calendar published in the Student Guide or on the School's website.
NON-ASSESSABLE GRADE
A student will receive a NON-ASSESSABLE grade if they participate in fewer than half of the assessment activities and/or do not attend the final examination.
Irregularities in an assessment activity
Any irregularity committed during an assessment activity (including academic fraud, plagiarism or the improper use of AI, unless such use has been expressly authorized) will result in a grade of 0 for that assessment activity.
Where obtaining a minimum grade in that assessment is an essential requirement for passing the course, or where multiple irregularities occur in different assessment activities within the same course, the student's final grade for the course will be 0.
In addition, disciplinary proceedings may be initiated against any student who commits any of these irregularities.
Bibliography
Bayón Mariné, F. i Martín Rojo, I. (2004): Operaciones y Procesos de producción en el sector turístico, Madrid: Editorial Síntesis. (Temes 13 i 14).
Cerra, Javier ; Dorado, José A. ; Estepa, Diego ; Garcia, Pedro E. (1.997): “Gestión de Producción de Alojamientos Turísticos”– Col·lecció \"Gestión Turística\" ; Ed. Síntesis; 552 pàgines.
Cooper, Christopher. (2016): Essentials of tourism. Editorial Pearson.
Cooper, Christopher, Fletcher, John, Fyall, Alan, Gilbert, David. & Wanhill, Stephen. (2018). Tourism: Principles and Practice. Pearson.
de Escalona, F. M. (2005). En torno al “Grand Tour”. Análisis de un caso paradigmático. Contribuciones a la Economía, 2(1).
Dorado, José Antonio (1.996): “Organización y Control de Empresas en Hostelería y Turismo”; – Col·lecció \"Ciclos Formativos FP Grado Superior Hostelería\" ; Ed. Síntesis; 252 pàgines.
Dorado, José Antonio ; Cerra, Javier (1.996): “Manual de Recepción y Atención al Cliente”– Col·lecció \"Ciclos Formativos FP Grado Superior Hostelería\" ; Ed. Síntesis; 316 pàgines.
Faraldo, J. M., & Rodríguez-López, C. (2013). Introducción a la historia del turismo (pp. 149-166). Madrid: Alianza Editorial.
Fraiz Brea, Jose Antonio (2020) Tendencias actuales del turismo en el mundo. Síntesis
Jiménez Garay, Mª Isabel (2.000): “Regiduría de Pisos\"; Ed. Paraninfo; 131 pàgines.
Lew, A. (21 gener 2017). Modeling the Resilience Adaptive Cycle. Collaborative for Sustainable Tourism and Resilient Communities Blog. http://www.tourismcommunities.com/blog/modeling-the-resilience-adaptive-cycle
López García, Socorro (2.003): “Recepción y Atención al Cliente\"; Ed. Paraninfo; 183 pàgines.
López Collado, Asunción (1.998):“La Gobernanta\"; Ed. Paraninfo; 374 pàgines.
Milio Balanzá, Isabel (2.000): “Organización y Control del Alojamiento”; Ed. Paraninfo; 178 pàgines.
Organización Mundial del Turismo. (2019). Glosario de términos de turismo. OMT. https://www.unwto.org/es/glosario-terminos-turisticos
Pacheco, Arévalo. & Jatzire, Georgina. (2020). Modelos turísticos y desarrollo sustentable: Análisis teórico. En: Factores críticos y estratégicos en la interacción territorial. Desafíos actuales y escenarios futuros. Universidad Nacional Autónoma de México y Asociación Mexicana de Ciencias para el Desarrollo Regional A.C, Coeditores. http://ru.iiec.unam.mx/5123/
Pellejero Martínez, Carmelo; García Gómez, José Joaquín (2022). Història econòmica del turisme a Espanya (1820-2020): dels viatgers romàntics al passaport COVID. Pirámide.
J. C Dua i Madhulika Bhargava. (2017). Fonaments de la gestió del turisme i els viatges.
Complementary Bibilography
Azpelicueta Criado María del Carmen, CardonaJosé Ramón, Abril Sellarés María (2018) La oferta turística de la ciudad de Ibiza en el siglo XXI: Patrimonio de la Humanidad y establecimientos de lujo https://scholar.google.es/citations?view_op=view_citation&hl=es&user=4ACgYmAAAAAJ&citation_for_view=4ACgYmAAAAAJ:5nxA0vEk-isC
Lohmann, M., Beer, H. (2013). Fundamentals of tourism: What makes a person a potential tourist and a region a potentialtourism destination?. The Poznań University of Economics. https://www.proquest.com/docview/1498088845?parentSessionId=hXG3fuFJIf3oRcFrhnrprzf11wlYnG5%2F12Uo6i%2BZERE%3D&pq-origsite=primo&accountid=15292
Olmos Juárez, L. i García Cebrián, R. (2016): Estructura del mercado turistico, Madrid: Ediciones Paraninfo.
Stephen, P. (2019). Tourism management. New York: Routledge. https://ebookcentral-proquest-com.are.uab.cat/lib/uab/detail.action?pq-origsite=primo&docID=5720600
Webs:
- Barcelona Turisme. www.barcelonaturisme.com
- Departament d'Empresa i Coneixement (2002) Llei 13/2002 de 21 de juny.
- Instituto de Estudios Turísticos (IET). www.iet.tourspain.es
- ODS 2030. https://www.un.org/sustainabledevelopment/es/objetivos-de-desarrollo-sostenible/
- OMT (2017) El Código Ético Mundial. Ginebra. UNWTO.
- Organización Mundial del Turismo. (OMT). www.unwto.org
- Turisme de Catalunya. www.turismedecatalunya.com i www.catalunya.com
- Turisme de Barcelona. www.barcelonaturisme.com
Additional supporting materials in digital format, as well as links to relevant websites, will be made available through the Virtual Campus.
Software
Students will be required to use word processing software and applications for creating presentations (such as PowerPoint, Canva, Genially, etc.) and videos (such as CapCut, OpenShot, etc.).
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 | Catalan/Spanish | first semester | morning-mixed |