Professional Placement
Code: 104969Credits: 12
| Degree programme | Type | Course |
|---|---|---|
| Tourism | OP | 4 |
Contact lecturer
- Name :
- María José Aguar Martinez
- Email :
- mariajose.aguar@uab.cat
Teaching staff
- Gemma Sagué Pla
Group languages
You can consult this information at the end of the document.
Prerequisites
Elective subject included in the Bachelor's degree curriculum aimed at supporting the student's career goals and their entry into the job market. Workplacement II must have been passed in order to enroll.
Objectives
- To approach the student to the real labour market situation of the sector.
- To broaden and apply the theoretical knowledge on the various topics covered during the degree.
- To get the experience and the knowledge from a real professional environment.
- To facilitate the development of professional skills including team playing, managing emotional intelligence, conflict resolution, creativity and innovation, verbal and writing communication, etc.
- To meet all the requirements of the practical teaching programme of the degree.
Learning outcomes
- Develop a capacity for independent learning.
- Use communication techniques at all levels.
- Take decisions in situations of uncertainty, taking into account potential consequences of these decisions in the short, medium and long term.
- Plan, organise and coordinate a work team, creating synergies and showing empathy.
- Plan and manage activities on the basis of quality and sustainability.
- Have a business vision, pinpoint the customer's needs and pre-empt possible changes in the environment.
- Self-assess the knowledge acquired.
- Behave responsibly towards the environment.
- Manage human resources in tourism organisations.
- Behave ethically and adapt to different intercultural contexts.
- Display a customer service orientation.
- Use the software and other communication tools needed in professional practice.
- Apply the competences acquired to the placement workplace.
Contents
This subject consists of a 250-hour training placement in a company within the sector. It is preceded by mandatory attendance at training, guidance, and support sessions, and concludes with the submission of a practice report (50 hours). The objective is to ensure that students make the most of the professional experience, in line with their career goals and future entry into the job market.
The internships are mainly aimed at deepening knowledge of business management in the tourism and hospitality sector, both nationally and internationally. They include aspects such as customer service, operations, service management, and/or promotion. Any department within a tourism company can serve as a practical training center for students.
Enrolled students can choose from a wide network of partner companies that share the guiding principles and quality standards of the School’s Professional Program. In this regard, students enrolled in this subject are required to register for and attend the activities organized during the Professionalization Week, including the University-Business Meeting Workshop, which the center organizes annually in February. Failure to attend may result in not passing the subject.
With the aim of fostering the development of management skills, as introduced in the previous year’s subject (External Internships II), students are encouraged to take on a consultancy role and develop intrapreneurship projects within the organizations where they have previously interned. For those who wish to continue developing as consultants in the sector, the program promotes synergies with other subjects, ensuring that students have the academic resources needed to enhance their managerial competencies (e.g., Final Degree Project, Business Start-Up and Innovation, Operations Management, Quality and Environment, Hotel Management, etc.).
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Attendance events/activities classroom | 10 | 0.4 | 1, 2, 3, 4, 5, 7, 8, 11 |
| Tutoring | 10 | 0.4 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 |
| Practical training in companies | 250 | 10 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13 |
| Internship Memprandum report | 10 | 0.4 | 1, 2, 4, 5, 6, 8 |
The course will employ a variety of teaching methods:
a) Experiential learning – Practical training in a professional environment, supervised and mentored by an expert in the field.
b) Self-assessment tasks – Conducted in the classroom as part of the development of key professional competencies. Activities will include mock job interviews and negotiation exercises, contextualized within recruitment processes led by guest companies offering future career opportunities to students.
c) Independent work – After engaging with industry professionals who will help students understand operational procedures and professional roles within the sector, students will be encouraged to work independently—supported by the academic tutor when needed—to define their career objectives post-graduation.
While in the internship, each student is expected to observe the organization’s culture and values, and to adhere to the work and conduct standards established by the host establishment where the internship takes place. The internal regulations of the Center’s internship program, as well as the instructions provided by the academic tutor, also apply.
IMPORTANT: The use of mobile phones, tablets, laptops, or any other digital device is strictly limited to the explicit instructions given by the tutor. Unauthorized use of these devices during the session may result in academic consequences in accordance with the institution’s regulations.
Language:
Grau de Turisme: Spanish | Bachelor's degree in Tourism: Main language will be English, while it will be adapted to the needs of each session.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Company tutor evaluation | 40% | 5 | 0.2 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 13 |
| Internship memorandum report | 40% | 5 | 0.2 | 1, 2, 3, 4, 5, 6, 7, 8, 12, 13 |
| Attendance and participation events/activities classroom | 20% | 10 | 0.4 | 1, 2, 4, 5, 6, 7, 8, 9, 10, 13 |
Assessment: This subject does not offer a single final assessment option.
The evaluation is based on the following components:
a) Attendance and participation in meetings, workshops, seminars, events, and activities organized by the Center, including those held during the Professionalization Week (such as the University–Industry Workshop). This component accounts for 20% of the final grade.
b) Monitoring of the internship and the evaluation report completed by the company tutor, which must be submitted no later than the official exam date (see exam calendar). This component represents 40% of the final grade.
c) Internship report written by the student, also to be submitted no later than the official exam date. This report constitutes the remaining 40% of the final grade.
Additional follow-up by the academic tutor with the student and/or the company tutor may be considered during the internship period. The use of this support is encouraged, especially when facing challenges, as it promotes the development of key professional competencies.
The subject will be marked as Not Assessable if the student completes less than half of the assessment activities and/or does not attend the final exam.
Important:
- To pass the subject, students must pass all three components mentioned above.
- Students will be provided with the key course dates, which serve as official exam dates and are essential for eligibility for final evaluation.
Bibliography
- Erikson, T. (2021). Surrounded by Idiots: The Four Types of Human Behavior and How to Effectively Communicate with Each in Business (and in Life). St. Martin's Essentials.
- Guidara, W (2022) Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect.
- Burgay, M (2022). Cómo empezar: comienza a hacer cosas que importen.
- Solomon, M (2019) The Heart of Hospitality. Great Hotel and Restaurant Leaders Share Their Secrets.
- Bariso, J. (2018). EQ Applied: the real world guide to Emotional Intelligence.
- Gardetti M.A. & Torres A.L (2016) Sustainability in Hospitality. How hotels innovative are transforming the industry.
- Baer, J (2016). Hug your haters to embrace complaints and keep your customers.
- Hsieh, T. (2013). Delivering hapiness: a path to profits, passion and purpose.
- Wattkinson, M. (Feb. 2013). The ten principles behind great customer experiences.
- Covey, S. (2014). The 7 habits of highly effective people: Powerful lessons in personal change.
- Curtin, S. (Jul. 2012). Delight Your Customers: 7 Simple Ways to Raise Your Customer Service from Ordinary to Extraordinary.
- Gilmore, J. & Pine, J. (2011): The Experience Economy, Updated Edition.
- Kinni, T. (Versió revisada 2011, Panorama) Disney y el arte del servicio al cliente.
Other materials in digital format and web references will be presented throughout the course via the Moodle classroom.
Software
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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 |
|---|---|---|---|---|
| (PEXT) Pràctiques externes i pràcticum | 1 | Catalan | second semester | morning-mixed |
| (PEXT) Pràctiques externes i pràcticum | 2 | English | second semester | morning-mixed |