Hotel Management Degree

This qualification equips graduates with the knowledge, skills, abilities, attitudes, and values necessary to take on roles of responsibility within hospitality business organisations. It distinctly prepares them to occupy management and leadership positions in various functions within the gastronomy and hotel sectors, at both operational and strategic levels. This enables graduates to bring value to the companies and organisations where they develop their professional activities.

Graduates must be capable of understanding and managing these functional areas while aligning them with the overall objectives of the company and their connection to the global economic context. Their contributions should foster operational efficiency and improved outcomes, whether in accommodation or gastronomy, while promoting sustainable development and respecting diversity and multiculturalism. They should be able to organise and analyse information, identify opportunities, define goals and strategies, plan, design, and allocate resources, lead and motivate teams, solve problems and make decisions, achieve objectives, and evaluate results. These responsibilities can be undertaken across the organisation at the management level or within its functional areas and/or departments: Food and Beverage, Accommodation, Human Resources, Marketing, Administration and Finance, at both an operational and strategic level.

BASIC COMPETENCIES

B1.►Students must demonstrate that they possess and understand knowledge in a field of study that builds on general secondary education and typically includes advanced textbooks and some knowledge from the forefront of their field of study (hospitality business management and leadership).

B2.► Students must be able to apply their knowledge professionally and demonstrate skills typically acquired through the development and defence of arguments and problem-solving within their field of study (hospitality businesses).

B3.► Students must have the capacity to gather and interpret relevant data to form judgements that include reflection on social, scientific, or ethical topics, typically within their field of study.

B4.► Students must be able to convey information, ideas, methodologies, problems, and solutions to both specialist and non-specialist audiences, both orally and in writing within their field of study.

B5.►Students must develop the learning skills necessary for undertaking further studies with a high degree of autonomy in various contexts.

 

GENERAL COMPETENCIES

T1- Information management, analysis, and synthesis skills.

T2- Organisation and planning skills.

T3- Oral and written communication in the business environment.

T4- Knowledge of IT and ICTs relevant to the field of study.

T5- Problem-solving and decision-making skills.

T6- Teamwork.

T7- Ability to work in an international context.

T8- Interpersonal relationship skills and conflict resolution.

T9- Appreciation of diversity and multiculturalism.

T10- Critical reasoning, ethical and social commitment.

T11-Lifelong autonomous learning and adaptability to new situations.

T12- Responsible leadership.

T13- Initiative, entrepreneurial spirit, resilience, and achievement orientation.

T14- Motivation for continuous quality improvement and environmental sustainability.

T15- Project design and management skills.

T16- Research skills and intellectual curiosity.

T17- Ability to apply knowledge from a social and growth perspective.

 

AV1- Service orientation and collaborative spirit.

AV2-Proactive attitude towards order, hygiene, discipline, punctuality, and personal image.

AV3- Respect, tolerance, and personal and professional responsibility.

AV4- Self-confidence and security.

 

SPECIFIC COMPETENCIES

E1-Understand the principles of tourism and analyse its economic dimension, as well as its dynamic and evolving nature.

E2- Identify the main political and administrative structures in tourism and key stakeholders within the hospitality industry.

E3-Transform an empirical problem into a subject of tourism research.

E4-Develop a strong customer service orientation.

E5-Analyse, synthesise, and summarise economic and financial information for hospitality organisations.

E6-Manage financial resources within the hospitality sector.

E7-Define objectives, strategies, and marketing policies for hospitality businesses.

E8-Direct and manage various types of hospitality organisations (accommodation and gastronomy).

E9-Employ effective communication techniques.

E10-Understand the legal and fiscal framework governing hospitality activities.

E11- Communicate orally and in writing in English or a second foreign language.

E12-Understand and apply operational procedures in the accommodation sector.

E13-Understand and apply operational procedures in the catering and gastronomy sector.

E14-Analyse and use ICT tools in the hospitality sector.

E15-Plan and manage human resources within hospitality organisations.

E16- Understand the functioning of tourist destinations, structures, and business sectors on a global scale.

E17-Work effectively in diverse sociocultural environments linked to hospitality activities.

E18-Identify technical planning needs for hospitality infrastructure and facilities (accommodation and catering).

E19- Recognise the importance of sustainability—economic, social, and environmental—and contribute to sustainable development in gastronomy and hospitality.

E20-Identify, research, and evaluate problems, generate new ideas and concepts creatively, and apply solutions to the design and definition of innovative proposals within the gastronomy and hospitality sectors.

Student mobility is regulated by the “Regulations on Inter-University Student Exchanges”. Through the External Relations Service, both national (SICUE) and European (ERASMUS) exchange programmes, as well as non-EU exchanges (e.g., with Latin American or English-speaking countries), are managed.

The Centro Superior de Hostelería de Galicia (CSHG) has three mandatory regulations governing academic operations and student conduct:

1. Internal Regulations This regulation outlines the fundamental rules governing the school's activities to ensure its proper functioning. Students are required to be familiar with and adhere to these rules.
2. Internship Regulations Internships or placements in companies form an integral part of the training process, allowing students to engage with the realities of the hospitality sector. Students must also comply with the USC regulations and, where applicable, the guidelines of courses that include practical training in businesses.
3. Student Residence Regulations. This regulation applies to resident students and is supplemented by the general provisions and academic discipline rules set out in the internal regulations.

The USC quality assurance system (SGC) was designed based on the model of the national and regional quality agency (ACSUG). Initially structured in seven guidelines under the FIDES-AUDIT programme, it was later streamlined into six guidelines in its latest version. This system aligns with European standards and guidelines for quality assurance (ESG).

The first framework system was approved by the USC in December 2009 and simplified in 2013. After five years, in February 2018, the Quality and Planning Committee of the Governing Council approved modifications aimed at simplifying documentation, ensuring effective and efficient implementation in centres, and establishing an institutional level to ensure compliance with European criteria and guidelines in decision-making areas at the institutional level.

The new structure of the documentation comprises an institutional level and a centre level, each with a system manual and process manual. These documents guide decision-making across responsible bodies, ensuring resource availability and continuous improvement of educational programmes and system functionality.

Our centre has adapted these manuals within the framework of the Degree in Hospitality Business Management Verification Process, producing a system manual and a CSHG process manual in its first edition.

Quality Committee For more information, consult consult the USC Quality Assurance System under the Quality and Procedure Improvement Area.

CSHG Quality Committee Members:

• Director: Jose Paz Gestoso
• Academic Coordinator: José Bendaña Doce (Degree Programme Coordinator)
• Quality Manager: Patricia Murias Gil
• Centre Secretary: José Luis Sieira López
• Teaching Staff Representative Andrés Nieto Vidal
• Teaching Support Staff Representative: José Sánchez Vidal
• Administrative and Service Staff (PAS) Representative: Nuria Sánchez Vázquez
• Student Representative:

The academic calendar is organised into alternating weeks, referred to as Week A and Week B. Depending on the assigned class group and the corresponding week, students alternate between a Theory Week held in the classrooms of the main building (see Theory Subject Timetables) and a Practice Week conducted in various service and kitchen stations in the designated practical training rooms.

Each theory class group is reorganised into subgroups for practice weeks. In Week A, practical groups are labelled B1, B2, C1, C2, etc. In Week B, practical groups are labelled A1, A2, D1, D2, etc. These groups rotate through different service areas or stations during the practical weeks specified in the academic calendar.

The various services or stations operate on differentiated schedules, which may include both morning and afternoon sessions. The assignment of students to class and practice groups, as well as the structure and timetables for practice rotations, will be provided at the beginning of the academic year.

The tutorial system functions to:

• Assist with the integration and adaptation of new students.

• Provide guidance, support, and advice on academic progression and future career paths.

• Offer personalised monitoring and support during the learning process, both at the school and during company internships.

• Encourage student participation in the centre and the university through individual and group initiatives.

   

The study plan emphasises hands-on and professional training through structured practical sessions linked to specific subjects or through practicum placements in hospitality companies (internship), all under full supervision. Internships are mandatory for all students in every year of the programme. Students must complete a total of 52 ECTS credits in academic internships in companies.

These internships allow students to apply and acquire theoretical and practical knowledge, skills, abilities, competencies, attitudes, and values in a professional environment outside the school. During their internships, students are supported by an academic tutor at the centre as well as a company tutor at the placement site.

The CSHG collaborates with approximately 500 companies, facilitating internships in around 200 establishments annually, spanning regional, national, and international locations.