Understand the importance of sustainable tourism and become an expert in the field so you can successfully manage companies in the sector” 

Why study at TECH?

TECH is the world's largest 100% online business school. It is an elite business school, with a model based on the highest academic standards. A world-class centre for intensive managerial skills training.   

TECH is a university at the forefront of technology, and puts all its resources at the student's disposal to help them achieve entrepreneurial success"     

At TECH Global University

Innovation

The university offers an online learning model that combines the latest educational technology with the most rigorous teaching methods. A unique method with the highest international recognition that will provide students with the keys to develop in a rapidly-evolving world, where innovation must be every entrepreneur’s focus. 

"Microsoft Europe Success Story", for integrating the innovative, interactive multi-video system.  

The Highest Standards

Admissions criteria at TECH are not economic. Students don't need to make a large investment to study at this university. However, in order to obtain a qualification from TECH, the student's intelligence and ability will be tested to their limits. The institution's academic standards are exceptionally high... 

95% of TECH students successfully complete their studies.

Networking

Professionals from countries all over the world attend TECH, allowing students to establish a large network of contacts that may prove useful to them in the future.

100,000+ executives trained each year, 200+ different nationalities.

Empowerment

Students will grow hand in hand with the best companies and highly regarded and influential professionals. TECH has developed strategic partnerships and a valuable network of contacts with major economic players in 7 continents.    

500+ collaborative agreements with leading companies.

Talent

This program is a unique initiative to allow students to showcase their talent in the business world. An opportunity that will allow them to voice their concerns and share their business vision. 

After completing this program, TECH helps students show the world their talent. 

Show the world your talent after completing this program. 

Multicultural Context

While studying at TECH, students will enjoy a unique experience. Study in a multicultural context. In a program with a global vision, through which students can learn about the operating methods in different parts of the world, and gather the latest information that best adapts to their business idea. 

TECH students represent more than 200 different nationalities. 

Learn with the best

In the classroom, TECH’s teaching staff discuss how they have achieved success in their companies, working in a real, lively, and dynamic context. Teachers who are fully committed to offering a quality specialization that will allow students to advance in their career and stand out in the business world. 

Teachers representing 20 different nationalities. 

TECH strives for excellence and, to this end, boasts a series of characteristics that make this university unique: 

Analysis

TECH explores the student’s critical side, their ability to question things, their problem-solving skills, as well as their interpersonal skills.    

Academic Excellence

TECH offers students the best online learning methodology. The university combines the Re-learning methodology (the most internationally recognized postgraduate learning methodology) with Harvard Business School case studies. A complex balance of traditional and state-of-the-art methods, within the most demanding academic framework.      

Economy of Scale

TECH is the world’s largest online university. It currently boasts a portfolio of more than 10,000 university postgraduate programs. And in today's new economy, volume + technology = a ground-breaking price. This way, TECH ensures that studying is not as expensive for students as it would be at another university.   

At TECH you will have access to Harvard Business School case studies" 

The TECH Global University Advanced master’s degree curriculum compiles the most up-to-date information on sustainable tourism and hotel management so business professionals can specialize in an indispensable sector with a great impact on the global economy. The program is structured in such a way as to facilitate study, since students will be the ones to self-manage their learning, organizing their time to balance it with the rest of their obligations. 

The program curriculum will allow you to specialize in the management of sustainable businesses in the tourism sector”    

Syllabus

This TECH Global University Advanced master’s degree in Sustainable Tourism Business Management is an intense program that prepares students to face challenges and business decisions both on a national and international level. Its content is designed to promote the development of managerial skills that enable more rigorous decision-making in uncertain environments.  

Throughout 3.000 hours of study, students will analyze a multitude of practical cases through individual work, achieving high quality learning that you will be able to apply to your daily work. It is, therefore, an authentic immersion in real business situations.

This program deals in depth with the main areas of a company and it is designed for managers to understand strategic management from a strategic, international and innovative perspective. 

A plan designed for students, focused on their professional improvement, that also prepares them to achieve excellence in the field of sustainable tourism. A program that understands your needs and those of your company through innovative content based on the latest trends, and supported by the best educational methodology and an exceptional teaching staff, which will provide you with the skills to creatively and efficiently resolve critical situations. 

This Advanced master’s degree takes place over 24 months and is divided into 18 modules: 

Module 1. Planning and Managing Sustainable Tourism Sites 
Module 2. Cultural Heritage Management 
Module 3. Marketing Fundamentals 
Module 4. Market Structures in Tourism
Module 5. Interactive Tourism Advertising and Communication 
Module 6. Quality Management and Innovation in Tourism 
Module 7. Consumer Behavior 
Module 8. Advertising and Public Relations
Module 9. Public Management of Tourist Destinations 
Module 10. Tourism and Local Development Cooperation
Module 11. Tourism Distribution Channels  
Module 12. Hotel and Restaurant Management  
Module 13. Tourism Operations Management  
Module 14. Tourism Law and Legislation 
Module 15. Organizing Congresses, Events and Protocols  
Module 16. Introduction to Business Organization and Management  
Module 17. Commercial and Marketing Management 
Module 18. Accounting Fundamentals

Where, When and How is it Taught?

TECH offers you the possibility of taking this program completely online. Throughout the 24 months of training, you will be able to access all the program contents at any time, allowing you to self-manage your study time. 

Module 1. Planning and Managing Sustainable Tourism Sites 

1.1. Tourist System and Tourist Sites   

1.1.1. Tourist System  
1.1.2. Tourism Territoriality  
1.1.3. Most Relevant Tourist Sites   

1.2. Tourism Policy and Sustainability

1.2.1. Tourism Policy Tools  
1.2.2. General Tourism Plan and Planning 
1.2.3. Sustainability in the Tourism Sector

1.3. Strategic Planning in the Tourism Sector   

1.3.1. Theoretical Analysis on Strategic Planning 
1.3.2. Developing a Strategic Tourism Plan on Site  
1.3.3. Outline and Content of a Strategic Plan 
1.3.4. Developmental Phases

1.4. Diagnostic, Development and Methodology 

1.4.1. Diagnostic Methodology 
1.4.2. Tourism Resources and Their Types  
1.4.3. Information and SWOT Analysis

1.5. Defining Models and Strategic Development 

1.5.1. Defining Objectives and Development Models 
1.5.2. Defining Strategies and Lines of Action 

Module 2. Cultural Heritage Management 

2.1. Introduction to Cultural Heritage 
2.2. Heritage Preservation Policies  
2.3. Cultural Heritage as an Argument for Tourism
2.4. Tourism Resources, Sites and Markets 
2.5. The Importance of the Tourist Guide and the Interpretation of Heritage

Module 3. Marketing Fundamentals 

3.1. Basic Concepts 

3.1.1. Introduction 
3.1.2. Basic Concepts of Marketing  
3.1.3. Stages and Approaches in Marketing  
3.1.4. Utility, Satisfaction and Quality 
3.1.5. Exchanges, Transactions and Relationships 
3.1.6. Concept and Tasks in Commercial Management 
3.1.7. Marketing Tools  

3.2. The Market 

3.2.1. The Concept of Market and Setting
3.2.2. Market Classification 
3.2.3. Micro-Settings and Specific Settings 
3.2.4. Micro-Settings and General Settings 
3.2.5. The Market and Setting in Marketing Plans 

3.3. Segmentation and Positioning 

3.3.1. Fundamentals and Objectives in Segmentation 
3.3.2. Segmentation Criteria
3.3.3. Stages in the Segmentation Process 
3.3.4. Commercial Strategy and Segmentation
3.3.5. Positioning 

3.4. Information Systems and Commercial Research

3.4.1. The Concept and Application of Commercial Research  
3.4.2. Commercial Research Stages 
3.4.3. Sources of Information 
3.4.4. Types of Commercial Research 
3.4.5. Questionnaires and Sampling 

3.5. Consumer Behavior 

3.5.1. Introduction 
3.5.2. The Process in Purchasing Decisions 
3.5.3. Internal Factors 
3.5.4. External Factors  
3.5.5. Type of Purchase 
3.5.6. Consumer Response 
3.5.7. Modeling Consumer Behavior 

Module 4. Market Structures in Tourism

4.1. Introduction to Tourism  

4.1.1. Concept, Origin and Evolution of Tourism 
4.1.2. Definition of Tourism  
4.1.3. Types of Tourism  
4.1.4. The Life Cycle of Tourism Products 
4.1.5. Sustainable Tourism 

4.2. Tourism in Time  

4.2.1. The History of Tourism Up to the 20th Century 
4.2.2. Contemporary Tourism (20th and 21st Centuries) 
4.2.3. The Evolution of Tourism in Spain 

4.3. Tourism Planning 

4.3.1. The Planning Process for Tourist Sites  
4.3.2. Tourism Planning Tools: Tourism Development Plans (TDPs) 
4.3.3. Sustainability as Tourism Planning Criteria 

4.4. Tourism Economics  

4.4.1. The Tourism Production Process 
4.4.2. The Importance of the Economic Effects of Tourism  
4.4.3. Balance of Payments in Tourism 

4.5. Tourism Flows 

4.5.1. International Tourism Flows  
4.5.2. Tourism in Spain   
4.5.3. Tourist Destinations and Outbound Markets

4.6. Tourism Demand 

4.6.1. Calculating Tourism Demand  
4.6.2. Inbound Tourism   
4.6.3. Outbound Tourism  
4.6.4. Conditioning Factors in Tourism Demand 
4.6.5. Demand Seasonality 
4.6.6. Trends in Tourism Demand 

4.7. Tourism Supply 

4.7.1. Analyzing Tourism Supply  
4.7.2. Tourism Resource Supply: Natural and Cultural  
4.7.3. Tourism Supply Related to Technological Innovations: New Business Models 
4.7.4. Sustainable Tourism Applied to Tourism Supply

4.8. Tourism Companies 

4.8.1. The Concept of a Tourism Company  
4.8.2. Types of Tourism Companies  
4.8.3. The Tourism Business Environment 

4.9. Introduction to the Main Tourism Sub-Sectors  

4.9.1. Hotel Sector  
4.9.2. Catering Sector   
4.9.3. Travel Agencies and Tour Operators
4.9.4. Air Travel  
4.9.5. Complementary Services  

4.10. Market Structures in Tourism 

4.10.1. Market Structures in World Tourism: Globalization   
4.10.2. Market Structures in International Tourism   
4.10.3. Market Structures in National Tourism 
4.10.4. Market Structures in Regional Tourism 

Module 5. Interactive Tourism Advertising and Communication 

5.1. Introduction: A General Vision of the Internet 

5.1.1. The Transformation of Tourism Business Models 

5.2. Digital Marketing Fundamentals: Digital Strategy  

5.2.1. Digital Marketing Strategies for Tourism Companies 

5.3. Social Media and Networks: Facebook Twitter Instagram
5.4. Strategy and Content Management: Bloggers Wordpress Medium about.me 
5.5. Digital Metrics: Web 2.0 Analytics 
5.6. Mobile and Apps
5.7. Advertising and Digital Media
5.8. Search Engines SEO SEM Google AdSense Google AdWords
5.9. Communication 2.0 Online Reputation Community Management
5.10. E-mail Marketing

Module 6. Quality Management and Innovation in Tourism 

6.1. Service Quality Management 

6.1.1. Service Quality  
6.1.2. Features and Dimensions of Service Quality   
6.1.3. Quality from the Perspective of Customers/Clients Quality Levels   

6.2. Tourism Quality Management 

6.2.1. Basic Concepts in Quality Management  
6.2.2. Quality Management Systems  
6.2.3. Quality as a Management Tool  
6.2.4. Quality Management Systems 
6.2.5. Total Quality Management Systems 
6.2.6. Standardizing National and International Quality 

6.3. Introduction to Quality: Concepts and Evolution 

6.3.1. Service Quality in the Tourism Sector  
6.3.2. Concepts of Quality   
6.3.3. Evolution of the Concept of Quality  
6.3.4. Dimensions and Principles of the Concept of Quality 
6.3.5. The Quality Process for Internal and External Customers/Clients 

6.4. Main Theories of Quality

6.4.1. Theories of Quality Applied to the Tourism Sector  
6.4.2. Total Quality Management (Deming)  
6.4.3. Total Quality Management (Juran)  
6.4.4. Total Quality Management (Crosby) 
6.4.5. Total Quality Management (Feigenbaum) 
6.4.6. Total Quality Management (Ishikawa) 
6.4.7. Total Quality Management (Taguchi) 
6.4.8. Total Quality Management (TQM) Applied to the Tourism Sector

6.5. Quality Costs in Tourism Companies 

6.5.1. Concept and Classification of the Costs Associated to Quality 
6.5.2. Costs Resulting from Failures  
6.5.3. Investing in Preventive Activities 
6.5.4. Costs Generated by Inspections and Evaluations 
6.5.5. The Curve of Total Costs Associated with Quality 
6.5.6. The Importance of Managing Quality-Related Costs in Tourism Companies

6.6. Tourism Quality Analysis, Diagnostics, Planning and Control  

6.6.1. The Process of a Quality Tourism Service 
6.6.2. Designing and Implementing Quality Systems in Tourism Companies  
6.6.3. Phases in the Implantation Process of a Quality System  

6.7. Processes in the Implementation of a Quality System and the Environment  

6.7.1. Interpreting Standards  
6.7.2. Implementing Quality Processes and Manuals 
6.7.3. Quality Tools
6.7.4. Improvement Plans
6.7.5. Internal and External Audits

6.8. Quality in Tourism  

6.8.1. Quality in State and Regional Tourism Policy  
6.8.2. The Spanish Tourism Quality System  
6.8.3. The Spanish Institute for Tourism Quality: Standardization and Certification  
6.8.4. UNE and ISO Standards in Tourism Quality
6.8.5. International Tourism Quality Standards

6.9. Tourism Services Quality Management  

6.9.1. Tourism Service Quality and Customer/Client Perception  
6.9.2. Techniques to Ascertain Customer Satisfaction  
6.9.3. Online Reputation Management of Suggestions and Complaints 
6.9.4. SERVQUAL Model Applied to Tourism Companies 
6.9.5. HOTELQUAL Model 

6.10. Innovation in the Tourism Sector  

6.10.1. Innovation Management   
6.10.2. Introduction to Innovation 
6.10.3. Types of Innovation: Innovation in Management Processes  
6.10.4. Innovation Management: Strategies 
6.10.5. R&D&I Standardization 

Module 7. Consumer Behavior 

7.1. Consumer Behavior and Marketing  

7.1.1. Marketing and Consumer Behavior 
7.1.2. The Study of Consumer Behavior 
7.1.3. The Concept of Consumer Behavior  
7.1.4. The Consumer 
7.1.5. Consumer Behavior and Marketing Mix 
7.1.6. Models of Consumer Behavior 

7.2. External Factors

7.2.1. External Factors: Macro-Setting vs. Micro-Setting 
7.2.2. Demographic Environment 
7.2.3. Economic Environment 
7.2.4. Political-Legal, Environmental and Technological Environment 
7.2.5. Social and Cultural Environment 
7.2.6. Social Classes 
7.2.7. Social Groups 
7.2.8. The Family 
7.2.9. Situational Factors

7.3. Internal Factors

7.3.1. Needs, Desires and Motivations  
7.3.2. Perceptions 
7.3.3. Experience and Lessons Learned 
7.3.4. Memory 
7.3.5. Attitudes 
7.3.6. Personal Characteristics 

7.4. The Process in Purchasing Decisions

7.4.1. The Decision Process 
7.4.2. Recognizing Needs  
7.4.3. Information Search 
7.4.4. The Process of Assessing Alternatives 

7.5. Purchase Decisions and Post-Purchase Behavior  

7.5.1. Deciding a Purchase  
7.5.2. Choosing an Establishment and a Brand   
7.5.3. Post-Purchase Processes 
7.5.4. Determining Factors in Satisfaction/Dissatisfaction 
7.5.5. Conclusions 

7.6. Trends in Consumer Behavior 

7.6.1. New Social Scenario for a New Consumer 
7.6.2. Types of Buying Behavior 
7.6.3. Styles in Purchasing Decisions 
7.6.4. Level of Consumer Involvement 
7.6.5. Shopping 
7.6.6. Impulse Buying and Compulsive Buying 
7.6.7. The Online Consumer 
7.6.8. Consumerism and Protecting the Consumer 

Module 8. Advertising and Public Relations

8.1. Advertising and Public Relations: Conceptual Foundations

8.1.1. What Is Persuasive Communication?  
8.1.2. Concept and Dimensions of Advertising and Public Relations 

8.2. Historical Approach to Advertising and Public Relations

8.2.1. New and Current Advertising Trends: Current Areas of PR Application 
8.2.2. Sponsorship, Patronage, Lobbing, and Publicity 

8.3. Fundamentals in the Advertising System and Process

8.3.1. The Advertising Disseminator: The Advertiser and the Advertising Agency  
8.3.2. General Features of Internal and External Processes 

8.4. The Message in Advertising 

8.4.1. Advertising Messages in Conventional Media

8.5. The Channel in Advertising: Advertising Media and Modes 

8.5.1. Conventional Media and Below the Line

8.6. The Receptor in Advertising: Target Audience

8.6.1. Consumer Behavior: Conditioning Factors

8.7. Foundations of the Advertising Process  

8.7.1. Strategic Planning in Advertising 
8.7.2. Preliminary Phase: Briefing and Advertising Objectives
8.7.3. Creative Strategy: Media Strategy

8.8. Foundations of Public Relations Systems and Processes

8.8.1. The Public Relations Broadcaster
8.8.2. Public Relations in Organizations
8.8.3. Public Relations Companies

8.9. The Message in Public Relations 

8.9.1. Drafting in Public Relations
8.9.2. Oral Expression in Public Relations

8.10. The Channel in Public Relations

8.10.1. Personal and Mass Media
8.10.2. The Receptor in Public Relations
8.10.3. Strategic Audiences in Public Relations 

Module 9. Public Management of Tourist Destinations 

9.1. Tourism Policy   

9.1.1. Tourism Policy: Concept and Justification  
9.1.2. The Evolution of Tourism Policy in Spain 
9.1.3. The General Framework of Regional and Local Policies 

9.2. Administrative Organization in Tourism  

9.2.1. The Political-Administrative Framework in Tourist Site Planning  
9.2.2. Planning as a Function of Tourism Policy 

9.3. Institutional, Legal and Financial Framework by Municipality 

9.3.1. Tax Operations in Spanish Municipalities  
9.3.2. Local Expenses in Spanish Municipalities 

9.4. Managing Tourist Destinations  

9.4.1. Tourism Destination Management Models: Countries, Regions and States, Cities and Locations

9.5. The Importance of Governance in Management   

9.5.1. The Perspective of a Tourism Policy in Community Participation  

9.6. Legal and Institutional Framework   

9.6.1. The Role of Spanish Municipal Federations  

9.7. Local Tourism Management Models 

9.7.1. Sectoral Instruments and Territorial Plans   
9.7.2. The Tourism Territorial Planning Process
9.7.3. Territorial Tourism Plans: Case Studies 

9.8. Tourism Observatories as Public Management Indicators 

9.8.1. Macro-Tourism Reports 
9.8.2. Qualitative and Quantitative Progress Reports 
9.8.3. Specific Studies 

9.9. Clusters and Innovative Business Associations (IBAs) 

9.9.1. Definition of AEI-clúster in Innovation 
9.9.2. Advantages and Strategies of Belonging to an Innovative Cluster 

9.10. Intelligent Tourist Destinations 

9.10.1. Concept of DTI 
9.10.2. Network of Intelligent Destinations 

Module 10. Tourism and Local Development Cooperation

10.1. Approaching the Problem of Development

10.1.1. Basic Concepts
10.1.2. Poverty and Development
10.1.3. Tyeps of Tourism and Sustainability 
10.1.4. North/South Imbalances: Concept of Development
10.1.5. Millennium Development Goals (MDGs) Human rights 

10.2. Aid, Actors and Legal Framework for International Development Cooperation

10.2.1. Historical Evolution of International Development Cooperation
10.2.2. Introduction to International Development Cooperation  
10.2.3. Brief History of Development Cooperation Systems
10.2.4. The Spanish Cooperation and Development Agency (AECID)
10.2.5. Spanish Cooperation Guidelines in the 2013-2016 Program

10.3. National Policies for International Cooperation 

10.3.1. AECID's National International Cooperation Policies   
10.3.2. Spanish Cooperation Master Plan  
10.3.3. Selected Criteria for Spanish Cooperation: Where Do We Cooperate? 
10.3.4. Improvements in the New Spanish Cooperation Plan
10.3.5. Reflections on National Cooperation Policies

10.4. Tourism: A Tool for International Cooperation

10.4.1. The Role of Women in International Cooperation Policies   
10.4.2. Women's Rights and Integrating Them into AECID's Cooperation Policies
10.4.3. Differences and Similarities between MED and GED 
10.4.4. World Women’s Conferences
10.4.5. Chronology of Spanish Conferences and Legislation on Gender Equality 

10.5. Management in the Non-Profit Sector 

10.5.1. Growth in the Non-Profit Sector and Associationism on a Global Scale  
10.5.2. The Non-Profit Sector and Its Organizations: A Classification 
10.5.3. Managing Non-Profit Organizations as Cooperation for Local Tourism Development 

10.6. Strategic Planning in Non-profit Organizations 

10.6.1. Conceptualization 
10.6.2. Step-by-Step Strategic Planning 

10.7. The Impact of Associations on Society   

10.7.1. Contributions to Country Visa Quality and Governance 
10.7.2. Negative Consequences of Third Sector Action 
10.7.3. Collaboration in the Non-Profit Sector

10.8. Ecotourism as a Cooperation Strategy for Local Development   

10.8.1. Origins of Ecotourism 
10.8.2. Integrating Elements in Ecotourism 
10.8.3. Economic Aspects in Ecotourism 
10.8.4. Participation of the Local Population 

10.9. Ecotourism Planning     

10.9.1. Project Design  
10.9.2. Ecotourism Marketing 
10.9.3. Distribution Channels 
10.9.4. Ecotourist Responsibility 

10.10. Case Studies 

10.10.1. Ethnic Community-Based Tourism: A Case Study in Chiang Rai 
10.10.2. Community Development for Sustainable Tourism 
10.10.3. Tourism in Thailand: Community Approaches and Policies    
10.10.4. Integrating Social Policy Development by the Local Community 
10.10.5. Developing Local Plans: Problems and Benefits of Local Involvement  

Module 11. Tourism Distribution Channels  

11.1. Tourism Distribution

11.1.1. Specificity of the Tourism Sector 
11.1.2. The Prosumer 
11.1.3. Factors in Today's Tourism Distribution: The Forces of Competition   

11.2. Introduction to Tourism Distribution 

11.2.1. Tourism Marketing: Commercial Intermediaries
11.2.2. The Distribution System in the Tourism Sector
11.2.3. Intermediary Roles in the Tourism Distribution System

11.3. Distribution Channels in the Tourism Sector 

11.3.1. Nature of Distribution Channels
11.3.2. Functions of Distribution Channels 
11.3.3. Distribution Channel Selection Criteria
11.3.4. Types of Intermediaries in the Tourism Sector

11.4. Commercial Intermediaries

11.4.1. Travel Agencies in Tourism Distribution 
11.4.2. Types of Travel Agencies
11.4.3. Changes in the Positioning of Travel Agencies

11.5. Tour Operator Module in Tourism Distribution

11.5.1. Tour Operator Role in Tourism Distribution
11.5.2. Types of Tour Operators
11.5.3. Current Situation

11.6. GDS and CRS Modules in Tourism Distribution  

11.6.1. GDS and CRS Role in Tourism Distribution 
11.6.2. GDS as the Current Paradigm

11.7. Reservation Centers in Tourist Distribution

11.7.1. Reservation Centers Role in Tourism Distribution 
11.7.2. Types of Reservation Centers
11.7.3. Current Situation

11.8. Tourism Intermediation Today   

11.8.1. The Impact of e-Commerce on the Structure of the Tourism Industry 
11.8.2. Impact of New Technologies on Tourism Providers 
11.8.3. Tourism Intermediaries: Challenges and Strategies in the Face of e-Commerce 
11.8.4. The Tourism Consumer and e-Commerce

11.9. Integration in Tourist Distribution  

11.9.1. Modalities in Business Integration 
11.9.2. Vertical Integration in the Tourism Sector 
11.9.3. Horizontal Integration in the Tourism Sector

11.10. Intermediation Strategies in Leisure-Tourism Services 

11.10.1. Strategic Variables: Provider and Customer/Client Guidance 
11.10.2. Provider Guidance 
11.10.3. Customer/Client Guidance 

Module 12. Hotel and Restaurant Management  

12.1. Lodging: Now and Then

12.1.1. Ancient History 
12.1.2. From the Middle Ages to the 19th Century 
12.1.3. The Hotel Sector Today

12.2. Tourist Lodging

12.2.1. Concept and Types of Tourist Lodging  
12.2.2. Non-Hotel Establishments 
12.2.3. Hotel Establishments 
12.2.4. Spanish Hotel Classification System 
12.2.5. European Hotel Classification System 

12.3. Hotel Company Structure

12.3.1. Hotel Organizational Chart 
12.3.2. Types of Hotels 
12.3.3. Hotel Chains 
12.3.4. Basic Operations in Hotel Management 
12.3.5. Hotel Department Analysis 

12.4. Reception, Flooring and Maintenance Departments 

12.4.1. Reception and Concierge Departments 
12.4.2. Flooring and Laundry Departments 
12.4.3. Maintenance Department 

12.5. Commercial Management

12.5.1. Commercial Department 
12.5.2. Communication Department 
12.5.3. Revenue Management 
12.5.4. Technology Used in Lodging Companies

12.6. Administration and Accounting Department 

12.6.1. Budgets and Budget Control 
12.6.2. Investment Analysis  
12.6.3. Hotel Ratios

12.7. Catering Department in Tourist Lodging 

12.7.1. Restaurant, Kitchen and Commissary 
12.7.2. Gastronomy and Enology 
12.7.3. Procurement and Storage 
12.7.4. Kitchen Organization and Service 
12.7.5. Hall Organization and Service 

12.8. Catering Companies 

12.8.1. Concept and Types of Catering Companies  
12.8.2. Catering Companies: Product and Facilities 
12.8.3. Catering Costs 
12.8.4. The Actual or Physical and Financing Subsystems in the Catering Companies 
12.8.5. Catering Company Administration and Personnel Management

12.9. Catering Services 

12.9.1. Concepts of Catering Services 
12.9.2. Relation between Market, Concept and Menu 
12.9.3. Commercial Concepts of Catering Services 
12.9.4. Commercial Restaurants within other Businesses 

12.10. Sales Planning and Meetings in Catering   

12.10.1. Marketing 
12.10.2. Selling to Groups 
12.10.3. Group Service: Catering/Receptions  
12.10.4. Individual Sales 
12.10.5. Trends 

Module 13. Tourism Operations Management  

13.1. The Tourism Company as a System 

13.1.1. The Internal and External Universe of a Company 
13.1.2. Concept of System and Subsystem 
13.1.3. Production 
13.1.4. Different Approaches to the Concept of Production 
13.1.5. Production Function  
13.1.6. Company Objectives vs. Production 
13.1.7. Production in Service Companies 
13.1.8. Industry and Services: Why the Distinction? 
13.1.9. Five Features of Service Company Production 
13.1.10. Production in Tourism Companies 

13.2. Operations and Production Processes in the Tourism Sector   

13.2.1. Essential Concepts: Operations, Processes, Methods, Procedures, Systems, Modeling and Forecasting
13.2.2. Two Essential Variables for Tourism: Space and Time 
13.2.3. Map of the Four Influencing Factors: Environment, Establishment, Management Model and Human Resources 

13.3. Production Processes in Transportation Companies   

13.3.1. Transportation and Its Role in Tourism Activity 
13.3.2. Types of Transportation Companies: Commercial Aviation, Rail, Road and Water Transportation
13.3.3. Transport Subsector Operations: Analysis of the Main Activities: Features and Peculiarities: Air, Railway, Road, and Water

13.4. “Cruise” Operations Management 

13.4.1. Introduction, Tourism Context: Evolution of Cruise Tourism
13.4.2. Reasons for the Conversion into ''Tourist Product"
13.4.3. Reasons for the Conversion into ''Tourist Product" Features Ports Types of Ports
13.4.4. Modalities and Services in Maritime Transportation: Main Shipping Companies
13.4.5. Regular Maritime Transportation: Discretionary or Tourist Transport
13.4.6. “Cruise” Product Features, Nautical Terms and Types of Ships: Cruise Ship Features
13.4.7. Nautical Terms
13.4.8. Cruises, Features, Services, Reservations and Fares
13.4.9. Main Shipping Lines: Classification
13.4.10. Trends in Cruise Tourism

13.5. Operating Procedures for In-Port Cruise Ships

13.5.1. Specific Vocabulary
13.5.2. Shipping Agents  
13.5.3. Port Service to Cruise Passengers in Transit
13.5.4. Vessel Operating Procedures: Mooring and Unmooring Operations
13.5.5. Itinerary Design and Composition Processes
13.5.6. Distribution Channels
13.5.7. International Maritime Conventions: Regulations

13.6. Airports and Airline Operations Management 

13.6.1. Introduction to Aerial Activities
13.6.2. Traditional Airlines and Low Cost Airlines
13.6.3. Aerial Operations: Loading and Unloading, Passenger Manifests 
13.6.4. Airports: Classification
13.6.5. Navigation Aids: VOR, ILS (Instrumented Landing System), GWPS
13.6.6. Features, Aeronautic Terms and Types of Aircrafts   
13.6.7. ICAO International Civil Aviation Organization 
13.6.8. Aviation Accidents Investigation Operations: Boards of Inquiry

13.7. Complementary Tourism Offer 

13.7.1. Concept and Types of Complementary Tourism Supply 
13.7.2. Sports Offer: Ski Resorts, Marinas, and Golf Courses
13.7.3. Nature Reserves 
13.7.4. Theme Parks 
13.7.5. Companies Specialized in Cultural Offer, Conventions and Fairs (MICE) 

13.8. Production Processes in Leisure Companies 

13.8.1. Sports Tourism Companies: Ski Resorts, Marinas and Sailing Resorts, and Golf Courses  
13.8.2. Adventure Tourism Companies 
13.8.3. Tourism in Protected Natural Spaces   
13.8.4. Theme Parks 
13.8.5. Cultural Offer 

13.9. Operations Management in Sports Resorts 

13.9.1. The Sports Industry as a Tourist Attraction 
13.9.2. Sports Resorts Categories  
13.9.3. Sport Resort Organization: Departments
13.9.4. Managing a Golf Course: Tactical and Operative Decision 
13.9.5. The Importance of Talent Management  
13.9.6. Golf Department Operations and Processes
13.9.7. Soccer Department Operations and Processes
13.9.8. Other Sports Department Operations and Processes
13.9.9. Maintaining Sports Facilities
13.9.10. Intelligent and Sustainable Water Management at Sports Facilities

13.10. Sports Resort Commercialization 

13.10.1. Marketing Focused on Top-Level Sports Teams, Clubs and Franchises  
13.10.2. International Fairs and Events
13.10.3. Social Networks Original Content Production for Sports Events
13.10.4. Sports Resorts Innovation
13.10.5. Commercial Department Operations in Sports Resorts   
13.10.6. Golf Course Commercialization: Organizing Tournaments
13.10.7. Soccer Team Commercialization: Lodging, Stadiums and Food  
13.10.8. Other Sports Commercialization

Module 14. Tourism Law and Legislation 

14.1. Introduction

14.1.1. Introduction  
14.1.2. Concept of Tourism
14.1.3. Legal Concept of Tourism 
14.1.4. Tourism Legislation  

14.2. Law 

14.2.1. The Source System
14.2.2. Concept of Law  
14.2.3. Source System: Regulatory Hierarchy
14.2.4. The Law: Concept and Types 
14.2.5. The Spanish Constitution  

14.3. Features   

14.3.1. Custom: Concept, Requirements and Types 
14.3.2. General Principles of Law 
14.3.3. Jurisprudence and Analogy 
14.3.4. Effectiveness of the Law, Ignorance of the Law and Fraud of the Law 

14.4. Fundamental Civil Law Institutions  

14.4.1. Civil Law: Concepts and Types    
14.4.2. Individuals and Legal Entities   
14.4.3. Liability 
14.4.4. Contracts 

14.5. The Company, the Entrepreneur and the Organized Economic Operator: Commercial Companies

14.5.1. Commercial Law: Concept 
14.5.2. Sources of Commercial Law 
14.5.3. Company and Entrepreneur  
14.5.4. The Social Entrepreneur

14.6. Tourism Legislation: Distribution of Competences between the State and the Autonomous Communities in Tourism 

14.6.1. Tourism Administration: Functions  
14.6.2. Competence Distribution in Tourism  

14.7. Tourism Subjects: Tourist Lodging (I): Hotel Establishments

14.7.1. Introduction: Concept and Classification of Tourist Lodging 
14.7.2. Hotel Establishments 
14.7.3. Classification Basis for Hotel Establishments 
14.7.4. First Group - Hotels 
14.7.5. Second Group - Apartment Hotels 
14.7.6. Third Group - Hostels 
14.7.7. Hotel Specializations 
14.7.8. Director Demands 

14.8. Tourism Subjects: Tourist Lodging (II): Non-Hotel Establishments

14.8.1. Tourist Apartments 
14.8.2. Tourist Campsites 
14.8.3. Rural Lodging 

14.9. The Limiting Administrative Activity in Tourism: Tourism Inspection 

14.9.1. The Administrative Control of Tourism 
14.9.2. Basis and Nature of the Tourist Inspection Authority 
14.9.3. The Tourism Inspector 
14.9.4. Inspection Plans and Tools 

14.10. International Personnel Administration 

14.10.1. Tourism Contracts: General Aspects 
14.10.2. Package Travel Contract 
14.10.3. Contract for the Acquisition of Rights of Use of Real Estate for Tourist Use by Turn  
14.10.4. Individual Service Contract 
14.10.5. Contingent Reservation Contract 
14.10.6. Tourist Insurance Contract 
14.10.7. Accommodation Contract 
14.10.8. Hotel Management Contract  

Module 15. Organizing Congresses, Events and Protocols  

15.1. General Considerations  

15.1.1. The Event Organizer Role 
15.1.2. Characteristics of Association and Business Meetings 
15.1.3. The Administration Process in Meetings 

15.2. The Even Organizer Administration Process  

15.2.1. Forecasting   
15.2.2. Planning  
15.2.3. Organization 
15.2.4. Management   
15.2.5. Control 

15.3. Event Planning 

15.3.1. Checklists 
15.3.2. Registration and Control Areas and Stages 
15.3.3. Types of Events
15.3.4. Main Areas of Responsibility

15.4. The Official Spanish Protocol 

15.4.1. Definitions, Golden and Fundamental Rules 

15.4.1.1. Flag Regulation

15.4.2. Autonomous Community Ministry and Department Hierarchy
15.4.3. Autonomous Community Regulation 

15.5. Organizing a Protocol Event   

15.5.1. Event Organization Phases  
15.5.2. Preparing Posters and Invitations
15.5.3. The Program and Its Elements

15.6. Current Perception of Event Organization: Protocol and Institutional Relations  

15.6.1. The Head of Protocol in an Institution
15.6.2. Basic Functions and Criteria in the Performance of the Event Production and/or Protocol Department 

15.7. Organizing Company Events 

15.7.1. Reasons for the Emergence of Company Protocols  
15.7.2. Mixed Regulation
15.7.3. Rules Inherited from Traditions and Legislation 

15.8. Internal Manuals in Company Event Organizing   

15.8.1. Basic Criteria for Company Protocol Manuals

15.9. Organizing University Events  

15.9.1. Origins of University Ceremonies
15.9.2. Basic Elements of Symbology and Ceremonials at Universities
15.9.3. University Precedents  

15.10. Meals and Receptions 

15.10.1. Organization Techniques  
15.10.2. Types of Tables and Mealtime Codes of Conduct 
15.10.3. Assembly and Diagrams

Module 16. Introduction to Business Organization and Management  

16.1. The Concept of a Company

16.1.1. Concept of Competition
16.1.2. Company Functions
16.1.3. The Role of the Entrepreneur
16.1.4. Company Objectives
16.1.5. Historical Evolution of Companies 
16.1.6. Company Classification
16.1.7. Characteristics of Tourism Companies
16.1.8. The Business Environment
16.1.9. Ethics and Corporate Social Responsibility 

16.2. Organizational Structures

16.2.1. What Is an Organizational Structure? 
16.2.2. Basic Principles in Organizational Structures
16.2.3. Organizational Structures
16.2.4. Functional Areas 

16.3. Operation Functions 

16.3.1. Operation Functions
16.3.2. Operation Functions in Tourism Companies  
16.3.3. The Production Process
16.3.4. Operations Processes in Tourism Companies 

16.4. Commercial Function

16.4.1. Introduction to Marketing  
16.4.2. Business Marketing Trends

16.5. Financial Function

16.5.1. Financing 
16.5.2. The Financial System
16.5.3. Financial Planning 

16.6. Management Function

16.6.1. Management Function 
16.6.2. Levels of Management
16.6.3. Corporate Cooperation 

16.7. Human Resources Function

16.7.1. The Job Market in the Tourism Sector
16.7.2. Human Resources Function 
16.7.3. Process Phases in Human Resources Management 

16.8. Creation and Operation of SMEs

Module 17. Commercial and Marketing Management 

17.1. The Competition

17.1.1. Concept and Levels of Competition 
17.1.2. Types of Competition 
17.1.3. Market Leader Strategies 
17.1.4. Challenger Company Strategies 
17.1.5. Follower Company Strategies 
17.1.6. Niche Specialist Strategies 
17.1.7. Benchmarking 

17.2. The Product

17.2.1. Introduction to Marketing Mix
17.2.2. Conceptualization and Dimensionality
17.2.3. Product Classification
17.2.4. Service Considerations
17.2.5. Product Portfolio
17.2.6. Product Life Cycle
17.2.7. Product Identification
17.2.8. Product Quality
17.2.9. New Products

17.3. The Price

17.3.1. Concept and the Importance of the Price
17.3.2. Pricing Constraints
17.3.3. Pricing Methods
17.3.4. Pricing Policies
17.3.5. Yield Management 
17.3.6. Payments

17.4. Distribution  

17.4.1. Concept of Distribution 
17.4.2. Intermediaries Function 
17.4.3. Distribution Channels 
17.4.4. The Sales Force and Merchandising 
17.4.5. Commercial Distribution 
17.4.6. Wholesalers 
17.4.7. Retailers 
17.4.8. Channel Systems and Integration 
17.4.9. Logistics 

17.5. Communication

17.5.1. The Commercial Communication Process 
17.5.2. Commercial Communication Tools
17.5.3. Planning Commercial Communication
17.5.4. Advertising
17.5.5. Sales Promotion
17.5.6. Public Relations
17.5.7. Personal Selling 
17.5.8. Direct Marketing

17.6. Marketing and Commercial Plan

17.6.1. Conceptualization
17.6.2. Tasks in Commercial Management
17.6.3. Features 
17.6.4. Requirements 
17.6.5. Plan Development Process

Module 18. Accounting Fundamentals

18.1. Accounting as an Information and Control System

18.1.1. Economic Activity Real and Financial Flows
18.1.2. Economic and Financial Information Requirements and Users 
18.1.3. Concept of Accounting
18.1.4. Accounting Division
18.1.5. Accounting Planning and Standardization
18.1.6. Theoretical and Practical Matters

18.2. Accounting Assets

18.2.1. Concept of Accounting Assets
18.2.2. Asset Elements
18.2.3. Asset Masses
18.2.4. Working Capital: Asset Equity  
18.2.5. Theoretical and Practical Matters

18.3. General Accounting Plan: Structure and Content 

18.3.1. Introduction 
18.3.2. Conceptual Framework
18.3.3. Registration and Processing Standards
18.3.4. Annual Accounts
18.3.5. Account Charts
18.3.6. Definitions and Accounting Relationships
18.3.7. Theoretical and Practical Matters

18.4. The Accounting Method: Accounts Terminology and Functionality

18.4.1. Accounts as Tools Account Structure  
18.4.2. Accounts Terminology
18.4.3. Charge and Credit Agreement
18.4.4. Double Entry
18.4.5. Recording through Accounting Entries
18.4.6. Accounting Books
18.4.7. Asset Accounts Operation
18.4.8. Liability Accounts Operation
18.4.9. Equity Accounts Operation
18.4.10. Purchase and Expense Accounts Sales and Revenues
18.4.11. Theoretical and Practical Matters Practical Scenarios

18.5. Accounting Cycles  

18.5.1. Accounting Cycle Phases
18.5.2. Preparing Annual Financial Statements
18.5.3. Interpreting Financial Statements
18.5.4. Theoretical and Practical Matters Practical Scenarios

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