Specialize in Senior Tourism Management and offer your clients a unique experience"

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. 

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 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.   

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 Advanced master’s degree in Senior Tourism Management is a tailor-made program delivered in a 100% online format so that students can choose the time and place that best suits their availability, schedules and interests. A program that takes place over 24 months and is intended to be a unique and stimulating experience that lays the foundations for success as a hotel and tourism manager. 

Thanks to our study plan, you will be able to complete a complete apprenticeship in this area that is in high demand nowadays" 

Syllabus

The Advanced master’s degree in Senior Tourism Management at TECH Global University is an intensive program that prepares you to face challenges and business decisions both nationally and internationally. 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, a multitude of practical cases will be analyzed through individual and teamwork. It is, therefore, an authentic immersion in real business situations.

This Advanced master’s degree in Senior Tourism Management deals in depth with the main areas of the company, and is designed for managers to understand hotel and tourism management from a strategic, international and innovative perspective. 

A plan designed for students, focused on their professional improvement and that prepares them to achieve excellence in the field of senior tourism management. 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 faculty, which will give you the skills to solve critical situations in a creative and efficient way.  

This program takes place over 24 months and is divided into 18 modules: 

Módulo 1. Leadership, Ethics, and CSR.
Módulo 2. Strategic Direction and Executive Management
Módulo 3. People and Talent Management
Módulo 4. Economic and Financial Management
Módulo 5. Operations and Logistics Management
Módulo 6. Information Systems Management
Módulo 7. Commercial Management, Marketing, and Corporate Communication
Módulo 8. Innovation and Project Management
Módulo 9. Structure of Tourism Markets
Módulo 10. Tourism Distribution Channels
Módulo 11. Hotel Management and Catering
Módulo 12. Quality Management and Innovation in Tourism
Módulo 13. Tourism Operations Management
Módulo 14. Organization of Conferences, Events and Protocol
Módulo 15. Introduction to Business Organization and Management
Módulo 16. Commercial and Marketing Management
Módulo 17. Fundamentals of Accounting

Where, When and How is it Taught?

TECH offers the possibility of taking this program completely online. During the 24 months of training, the student will be able to access all the contents of this program at any time, which will allow him/her to self-manage their study time. 

Module 1. Leadership, Ethics, and CSR

1.1. Globalization and Governance  

1.1.1. Globalization and Trends: Internationalization of Markets
1.1.2. Economic Environment and Corporate Governance
1.1.3. Accountability

1.2. Leadership

1.2.1. Intercultural Environment
1.2.2. Leadership and Business Management
1.2.3. Management Roles and Responsibilities

1.3. Business ethics   

1.3.1. Ethics and Integrity
1.3.2. Ethical Behavior in Companies
1.3.3. Deontology, Codes of Ethics and Codes of Conduct
1.3.4. Fraud and Corruption Prevention

1.4. Sustainability 

1.4.1. Business and Sustainable Development
1.4.2. Social, Environmental, and Economic Impact
1.4.3. Agenda 2030 and SDGs

1.5. Corporate Social Responsibility 

1.5.1. Corporate Social Responsibility
1.5.2. Roles and Responsibilities
1.5.3. Implementing Corporate Social Responsibility

Module 2. Strategic and Executive Management

2.1. Organizational Analysis and Design

2.1.1. Organizational Culture
2.1.2. Organisational analysis
2.1.3. Designing the Organizational Structure

2.2. Corporate Strategy 

2.2.1. Corporate Level Strategy
2.2.2. Types of Corporate Level Strategies
2.2.3. Determining the Corporate Strategy
2.2.4. Corporate Strategy and Reputational Image 

2.3. Strategic Planning and Formulation

2.3.1. Strategic Thinking
2.3.2. Strategic Planning and Formulation
2.3.3. Sustainability and Corporate Strategy

2.4. Strategic Models and Patterns

2.4.1. Wealth, Value, and Return on Investments 
2.4.2. Corporate Strategy: Methodologies
2.4.3. Growing and Consolidating the Corporate Strategy

2.5. Strategic Management

2.5.1. Strategic Mission, Vision, and Values
2.5.2. Balanced Scorecard
2.5.3. Analyzing, Monitoring, and Evaluating the Corporate Strategy
2.5.4. Strategic Management and Reporting

2.6. Implementing and Executing Strategy

2.6.1. Strategic implementation: objectives, actions and impacts
2.6.2. Strategic Alignment and Supervision
2.6.3. Continuous Improvement Approach

2.7. Executive Management

2.7.1. Integrating Functional Strategies into the Global Business Strategies
2.7.2. Management Policy and Processes
2.7.3. Knowledge Management

2.8. Analyzing and Solving Cases/Problems 

2.8.1. Problem Solving Methodology
2.8.2. Case Method
2.8.3. Positioning and Decision-Making

Module 3. People and Talent Management

3.1. Organizational Behavior

3.1.1. Organizational Theory
3.1.2. Key Factors for Change in Organizations
3.1.3. Corporate Strategies, Types, and Knowledge Management

3.2. Strategic People Management

3.2.1. Job Design, Recruitment, and Selection
3.2.2. Human Resources Strategic Plan: Design and Implementation
3.2.3. Job Analysis: Design and Selection of People
3.2.4. Training and Professional Development

3.3. Management and Leadership Development

3.3.1. Management Skills: 21st Century Competencies and Abilities
3.3.2. Non-Managerial Skills
3.3.3. Map of Skills and Abilities
3.3.4. Leadership and People Management

3.4. Change Management

3.4.1. Performance Analysis
3.4.2. Strategic Approach
3.4.3. Change Management: Key Factors, Process Design and Management
3.4.4. Continuous Improvement Approach

3.5. Negotiation and Conflict Management  

3.5.1. Negotiation Objectives Differentiating Elements
3.5.2. Effective Negotiation Techniques
3.5.3. Conflicts: Factors and Types
3.5.4. Efficient Conflict Management: Negotiation and Communication

3.6. Executive Communication

3.6.1. Performance Analysis
3.6.2. Leading Change. Resistance to Change
3.6.3. Managing Change Processes
3.6.4. Managing Multicultural Teams

3.7. Team Management and People Performance

3.7.1. Multicultural and Multidisciplinary Environment
3.7.2. Team and People Management
3.7.3. Coaching and People Performance
3.7.4. Management Meetings: Planning and Time Management

3.8. Knowledge and Talent Management

3.8.1. Identifying Knowledge and Talent in Organizations   
3.8.2. Corporate Knowledge and Talent Management Models  
3.8.3. Creativity and Innovation

Module 4. Economic and Financial Management 

4.1. Economic Environment

4.1.1. Organizational Theory  
4.1.2. Key Factors for Change in Organizations  
4.1.3. Corporate Strategies, Types, and Knowledge Management

4.2. Executive Accounting

4.2.1. International Accounting Framework
4.2.2. Introduction to the Accounting Cycle
4.2.3. Company Financial Statements
4.2.4. Analysis of Financial Statements: Decision-Making

4.3. Budget and Management Control

4.3.1. Budgetary Planning  
4.3.2. Management Control: Design and Objectives  
4.3.3. Supervision and Reporting  

4.4. Corporate Tax Responsibility

4.4.1. Corporate Tax Responsibility
4.4.2. Tax Procedure: A Country-case Approach

4.5. Corporate Control Systems

4.5.1. Types of Control  
4.5.2. Legal/Regulatory Compliance   
4.5.3. Internal Auditing  
4.5.4. External Auditing

4.6. Financial Management  

4.6.1. Introduction to Financial Management  
4.6.2. Financial Management and Corporate Strategy    
4.6.3. Chief Financial Officer (CFO): Managerial Skills

4.7. Financial Planning

4.7.1. Business Models and Financing Needs
4.7.2. Financial Analysis Tools
4.7.3. Short-Term Financial Planning
4.7.4. Long-Term Financial Planning

4.8. Corporate Financial Strategy

4.8.1. Corporate Financial Investments
4.8.2. Strategic Growth: Types

4.9. Macroeconomic Context

4.9.1. Macroeconomic Analysis  
4.9.2. Economic Indicators  
4.9.3. Economic Cycle  

4.10. Strategic Financing 

4.10.1. Banking Business: Current Environment  
4.10.2. Risk Analysis and Management

4.11. Money and Capital Markets 

4.11.1. Fixed Income Market  
4.11.2. Equity Market  
4.11.3. Valuation of Companies  

4.12. Analyzing and Solving Cases/Problems

4.12.1. Problem Solving Methodology
4.12.2. Case Method

Module 5. Operations and Logistics Management 

5.1. Operations Management

5.1.1. Define the Operations Strategy 
5.1.2. Supply Chain Planning and Control
5.1.3. Indicator Systems

5.2. Purchasing Management 

5.2.1. Stocks Management 
5.2.2. Warehouse Management
5.2.3. Purchasing and Procurement Management

5.3. Supply Chain Management (1)

5.3.1. Costs and Efficiency of the Operations Chain
5.3.2. Change in Demand Patterns
5.3.3. Change in Operations Strategy

5.4. Supply Chain Management (2). Implementation

5.4.1. Lean Manufacturing/Lean Thinking
5.4.2. Logistics Management
5.4.3. Purchasing

5.5. Logistical Processes

5.5.1. Organization and Management by Processes 
5.5.2. Procurement, Production, Distribution
5.5.3. Quality, Quality Costs, and Tools
5.5.4. After-Sales Service

5.6. Logistics and Customers 

5.6.1. Demand Analysis and Forecasting 
5.6.2. Sales Forecasting and Planning
5.6.3. Collaborative Planning, Forecasting, and Replacement

5.7. International Logistics

5.7.1. Customs, Export and Import processes
5.7.2. Methods and Means of International Payment
5.7.3. International Logistics Platforms

5.8. Competing through Operations 

5.8.1. Innovation in Operations as a Competitive Advantage in the Company
5.8.2. Emerging Technologies and Sciences
5.8.3. Information Systems in Operations

Module 6. Information Systems Management  

6.1. Information Systems Management

6.1.1. Business Information Systems
6.1.2. Strategic Decisions
6.1.3. The Role of the CIO

6.2. Information Technology and Business Strategy 

6.2.1. Company and Industry Sector Analysis
6.2.2. Online Business Models
6.2.3. The Value of IT in a Company

6.3. IS Strategic Planning  

6.3.1. The Process of Strategic Planning  
6.3.2. Formulating the IS Strategy
6.3.3. Strategy Implementation Plan

6.4. Information Systems and Business Intelligence

6.4.1. CRM and Business Intelligence
6.4.2. Business Intelligence Project Management
6.4.3. Business Intelligence Architecture

6.5. New ICT-Based Business Models

6.5.1. Technology-Based Business Models
6.5.2. Innovation Abilities
6.5.3. Redesigning the Value Chain Processes

6.6. E-Commerce

6.6.1. E-Commerce Strategic Plan
6.6.2. Logistics Management and Customer Service in E-Commerce
6.6.3. E-Commerce as an Opportunity for Internationalization

6.7. e-Business Strategies

6.7.1. Social Media Strategies
6.7.2. Optimizing Service Channels and Customer Support
6.7.3. Digital Regulation

6.8. Digital Business

6.8.1. Mobile E-Commerce
6.8.2. Design and Usability
6.8.3. E-Commerce Operations

Module 7. Commercial Management, Marketing, and Corporate Communication 

7.1. Commercial Management 

7.1.1. Sales Management
7.1.2. Commercial Strategy
7.1.3. Sales and Negotiation Techniques
7.1.4. Management of Sales Teams

7.2. Marketing

7.2.1. Marketing and the Impact on the Company  
7.2.2. Basic Marketing Variables  
7.2.3. Marketing Plan  

7.3. Strategic Marketing Management

7.3.1. Sources of Innovation
7.3.2. Current Trends in Marketing  
7.3.3. Marketing Tools  
7.3.4. Marketing Strategy and Communication with Customers

7. 4. Digital Marketing Strategy 

7.4.1. Approach to Digital Marketing   
7.4.2. The Tools ofDigital Marketing     
7.4.3. Inbound Marketing and the Evolution of Digital Marketing

7.5. Sales and Communication Strategy

7.5.1. Positioning and Promotion  
7.5.2. Public Relations   
7.5.3. Sales and Communication Strategy

7.6. Corporate Communication

7.6.1. Internal and External Communication  
7.6.2. Communication Departments  
7.6.3. Communication Managers: Managerial Skills and Responsibilities

7.7. Corporate Communication Strategy

7.7.1. Corporate Communication Strategy    
7.7.2. Communication Plan  
7.7.3. Press Release/Clipping/Publicity Writing

Module 8. Innovation and Project Management 

8.1. Innovation

8.1.1. Macro Concept of Innovation  
8.1.2. Types of Innovation  
8.1.3. Continuous and Discontinuous Innovation  
8.1.4. Training and Innovation  

8.2. Innovation Strategy

8.2.1. Innovation and Corporate Strategy  
8.2.2. Global Innovation Project: Design and Management   
8.2.3. Innovation Workshops  

8.3. Business Model Design and Validation

8.3.1. The Lean Start-up Methodology  
8.3.2. Innovative Business Initiative: Stages  
8.3.3. Financing Arrangements  
8.3.4. Model Tools: Empathy Map, Canvas Model, and Metrics  
8.3.5. Growth and Loyalty  

8.4. Project Management

8.4.1. Innovation Opportunities   
8.4.2. Feasibility Study and Proposal Specification  
8.4.3. Project Definition and Design  
8.4.4. Project Execution  
8.4.5. Project Closure

Module 9. Structure of Tourism Markets

9.1. Introduction to Tourism 

9.1.1. Definition of Tourism, Origin and Evolution
9.1.2. Tourism Definitions
9.1.3. Types of Tourism
9.1.4. Tourism Product Life Cycle
9.1.5. Hotel and Tourism Management

9.2. Tourism Over Time 

9.2.1. History of Tourism up to the 20th Century
9.2.2. Contemporary Tourism (20th and 21st centuries)

9.3. Tourism Planning 

9.3.1. Tourism Spatial Planning Process
9.3.2. Tourism Planning Instruments: The Tourism Development Plan (TDP)
9.3.3. Sustainability as a Criteria for Tourism Planning

9.4. Economics of Tourism 

9.4.1. The Tourism Production Process
9.4.2. The Importance of the Economic Impact of Tourism
9.4.3. Tourism Balance of Payments

9.5. Tourist Arrivals and Departures 

9.5.1. International Tourist Arrivals and Departures
9.5.2. Tourist Destinations and Issuing Markets

9.6. Demand for Tourism 

9.6.1. Calculation of Tourism Demand
9.6.2. Inbound Tourism
9.6.3. Outbound Tourism
9.6.4. Factors Conditioning Tourist Demand
9.6.5. Seasonality of Demand 
9.6.6. Trends in Tourism Demand

9.7. The Tourist Offer 

9.7.1. Analysis of the Tourism Offer
9.7.2. Supply of Tourist Resources: Natural and Cultural
9.7.3. Tourism Supply in Relation to Technological Innovations
9.7.4. Hotel and Tourism Management Applied to Tourism Supply

9.8. The Company in the Tourism Industry 

9.8.1. Concept of the Tourist Company
9.8.2. Types of Tourist Companies 
9.8.3. Environment of Tourist Companies

9.9. Introduction to the Main Tourism Sub-sectors 

9.9.1. Hotel Sector
9.9.2. Catering Sector
9.9.3. Travel Agencies and Tour Operators
9.9.4. Air Transportation
9.9.5. Complementary Services

9.10. Structure of the Tourism Market 

9.10.1. Structure of the World Tourism Market: Globalization
9.10.2. Structure of the International Tourism Market 

Module 10. Tourism Distribution Channels 

10.1. Tourist Distribution

10.1.1. Specificity of the Tourism Sector 
10.1.2. The Prosumer
10.1.3. Factors in Today's Tourism Distribution: The Forces of Competition

10.2. Introduction to Tourism Distribution 

10.2.1. Tourism Marketing: Commercial Intermediaries
10.2.2. The Distribution System of the Tourism Sector 
10.2.3. Roles of Intermediaries in the Tourism Distribution System

10.3. Distribution Channels in the Tourism Sector 

10.3.1. Nature of Distribution Channels 
10.3.2. Functions of Distribution Channels 
10.3.3. Distribution Channels Selection Criteria
10.3.4. Distribution Channels Selection Criteria 

10.4. Commercial Intermediaries 

10.4.1. Travel Agencies in Tourism Distribution
10.4.2. Typology of Travel Agencies
10.4.3. Changes in the Positioning of Travel Agencies

10.5. Tour-operators in Tourism Distribution 

10.5.1. The Role of Tour-operators in Tourism Distribution
10.5.2. Typology of Tour-operators
10.5.3. Current Situation

10.6. GDS and CRS in Tourism Distribution 

10.6.1. The Role of GDS and CRS in Tourism Distribution
10.6.2. SPMs as a Paradigm of the Current Situation

10.7. Reservation Centers in Tourism Distribution 

10.7.1. The Role of Reservation Centers in Tourism Distribution
10.7.2. Typology of Reservation Centers
10.7.3. Current Situation

10.8. Tourism Intermediation Today 

10.8.1. The Impact of E-commerce on the Structure of the Tourism Industry
10.8.2. Impact of New Technologies on Tourism Providers
10.8.3. Tourism Intermediaries: Challenges and Strategies in the Face of E-Commerce
10.8.4. The Tourism Consumer and E-Commerce

10.9. Integration in Tourism Distribution 

10.9.1. Modalities in Business Integration
10.9.2. Shareholder Value
10.9.3. Horizontal Integration in the Tourism Sector

10.10. Logistics Costs 

10.10.1. Strategies in the Intermediation of Leisure-Tourism services
10.10.2. Strategic Variables: Supplier and Customer Orientation
10.10.3. Supplier Orientation
10.10.4. Customer Orientation

Module 11. Hotel Management and Catering 

11.1. Housing Yesterday and Today 

11.1.1. Ancient History 
11.1.2. From the Middle Ages to the 19th Century
11.1.3. The Hotel Industry Today

11.2. Tourist Accommodations 

11.2.1. Concept and Types of Tourist Accommodation
11.2.2. Non-hotel Establishments
11.2.3. Hotel Establishments
11.2.4. European Hotel Classification System

11.3. Structure of Hotel Companies 

11.3.1. Hotel Organization Chart
11.3.2. Hotel Typology
11.3.3. Hotel Chains
11.3.4. Basic Hotel Management Operations
11.3.5. Departmental Analysis of the Hotel

11.4. Reception, Flooring and Maintenance Departments 

11.4.1. Reception and Concierge Departments 
11.4.2. Flooring and Laundry Departments
11.4.3. Maintenance Department

11.5. Commercial Management 

11.5.1. Commercial Department
11.5.2. Communication Department
11.5.3. Revenue Management
11.5.4. Technology Applied to Accommodation Companies

11.6. Administration and Accounting Department 

11.6.1. Budgeting and Budget Control
11.6.2. Investment Analysis
11.6.3. Hotel Ratings

11.7. Catering Department within the Tourist Accommodation

11.7.1. Restaurant, Kitchen and Company Store
11.7.2. Gastronomy and Oenology
11.7.3. Supply and Storage
11.7.4. Kitchen Organization and Service
11.7.5. Conference Room Organization and Service

11.8. Catering Companies 

11.8.1. Definition and Types of Catering Businesses 
11.8.2. Product and Facilities of Catering Companies
11.8.3. Restoration Costs
11.8.4. The Actual or Physical and Financing Subsystems in the Restaurant Businesses
11.8.5. Company Management

11.9. Catering Services 

11.9.1. Restaurant Service Basics
11.9.2. Relationship Between Market, Concept and Menu
11.9.3. Commercial Concepts of Restaurant Service
11.9.4. Commercial Restaurants within Other Businesses

11.10. Sales and Meeting Planning in the Foodservice Industry 

11.10.1. Marketing
11.10.2. Group Sales
11.10.3. Group Service: Catering/Banquets
11.10.4. Individual Sales
11.10.5. Catering Trends and Personnel Management

Module 12. Quality Management and Innovation in Tourism

12.1. Service and Quality Management 

12.1.1. Quality of Service
12.1.2. Characteristics and Dimensions of Service Quality
12.1.3. Quality from the Customer's Perspective. Quality Levels

12.2. Tourism Quality Management 

12.2.1. Quality Management Basics 
12.2.2. Quality Management Systems
12.2.3. Quality as a Management Tool
12.2.4. Quality Management Systems
12.2.5. Total Quality Management Systems 
12.2.6. National and International Quality Standards

12.3. Introduction to Quality: Concepts and Evolution 

12.3.1. Service Quality in the Tourism Sector
12.3.2. Quality Concepts
12.3.3. Evolution of the Concept of Quality
12.3.4. Dimensions and Principles of the Concept of Quality
12.3.5. The Quality Process for Internal and External Customers

12.4. Main Quality Theories 

12.4.1. Quality Theories applied to the Tourism Industry
12.4.2. Total Quality Management (Deming)
12.4.3. Total Quality Management (Juran)
12.4.4. Total Quality Management (Crosby)
12.4.5. Total Quality Management (Feigenbaum)
12.4.6. Total Quality Management (Ishikawa)
12.4.7. Total Quality Management (Taguchi)
12.4.8. Total Quality Management (TQM) Applied to the Tourism Sector

12.5. Quality Costs in Tourism Companies 

12.5.1. Concept and Classification of Costs Associated with Quality
12.5.2. Costs Arising from Failures
12.5.3. Reversal of Preventive Activities
12.5.4. Costs Generated by Monitoring and Evaluations
12.5.5. Costs Generated by Monitoring and Evaluations
12.5.6. The Importance of the Management of Costs Derived from Quality in the Tourist Industry

12.6. Analysis, Diagnosis, Planning and Quality Control in the Tourism Industry 

12.6.1. The Process of a Quality Tourism Service 
12.6.2. Design and Implementation of a Quality System in the Tourism Industry
12.6.3. Phases in the process of Implementing a Quality System

12.7. Processes for the Implementation of a Quality and Environmental System 

12.7.1. Interpretation of the Standard 
12.7.2. Implementation of Processes and Quality Manuals
12.7.3. Quality Tools
12.7.4. Improvement Plans
12.7.5. Internal and External Audit 

12.8. Tourism Quality 

12.8.1. International Tourism Quality Standards

12.9. Quality Management in Tourism Services 

12.9.1. Tourism Service Quality and Customer Perception
12.9.2. Techniques to Ascertain Customer Satisfaction 
12.9.3. Online Reputation Management of Suggestions and Complaints
12.9.4. SERVQUAL Model Applied to the Tourist Company
12.9.5. HOTELQUAL Model

12.10. Innovation in the Tourism Industry 

12.10.1. Innovation Management
12.10.2. Introduction to Innovation
12.10.3. Types of Innovation. Innovation in Management Processes
12.10.4. Innovation Management: Strategies
12.10.5. Standardization in R&D&I

Module 13. Tourism Operations Management  

13.1. The Tourist Company as a System 

13.1.1. The Internal and External Universe of the company
13.1.2. Concept of System and Subsystems
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. The Production of Service Companies
13.1.8. Industry and Services: Why Differentiation?
13.1.9. Five Characteristics of Production in the Service Company
13.1.10. Production in Tourist Companies

13.2. Operations and Production Processes in the Tourism Industry 

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 Positioning in the Tourist Area
13.3.2. Types of Transportation Companies: Commercial Aviation, Rail, Road and Water Transportation
13.3.3. The Operations of the Transportation Sub-sector. Analysis of the Main Activities: Characteristics and special Features: Air, Rail, Road and Water

13.4. Operations Management "Cruises" 

13.4.1. Introduction, Tourism Context. Evolution of Cruise Tourism
13.4.2. Reasons for Becoming a "Tourism Product"
13.4.3. Water Transportation. Features.
Ports. Types of Ports
13.4.4. Modalities and Services in Maritime Transportation, Main Shipping Companies
13.4.5. Regular Shipping. Discretionary or Tourist Transportation
13.4.6. Product Features "Cruises", Nautical Terms and Types of Ships. Characteristics of the "Cruise" Ship
13.4.7. Nautical Terms
13.4.8. Cruises, Characteristics, Services, Reservations and Rates
13.4.9. Main Shipping Lines, Classification. Classification of Shipping Lines
13.4.10. Cruise Tourism Trends

Module 14. Organization of Conferences, Events and Protocol 

14.1. General Considerations 

14.1.1. The Role of the Event Manager
15.1.2. Characteristics of Association and Business Meetings
14.1.3. The Administrative Meeting Process

14.2. Administrative Process of the Event Organizer 

14.2.1. Forecast
14.2.2. Plan
14.2.3. Organisation
14.2.4. Management
14.2.5. Control

14.3. Event Planning 

14.3.1. Checklists
14.3.2. Areas and Stages of Registration and Control
14.3.3. Types of Events
14.3.4. Main Areas of Responsibility 

14.5. The Organization of a Protocol Event 

14.5.1. Phases in the Organization of an Event
14.5.2. Elaboration of Posters and Invitations
14.5.3. The Program and its Elements

14.6. The Current Perception of the Organization of Events, Protocol and Institutional Relations 

14.6.1. The Head of Protocol of an Institution
14.6.2. Basic Functions and Criteria in the Performance of the Events Production and/or Protocol Department

14.7. The Organization of Events in Companies

14.7.1. Reasons for the Emergence of the Company Protocol 
14.7.2. Mixed Management
14.7.3. Rules Inherited from Traditions and Legislation

14.8. The Internal Manual for the Event Organization in the Company  

14.8.1. Basic Criteria of the Company Protocol Manual

Module 15. Introduction to Business Organization and Management

15.1. The Concept of a Company 

15.1.1. Concept of a Company
15.1.2. Company Roles
15.1.3. The Role of the Entrepreneur
15.1.4. The Company's Objectives
15.1.5. Historical Evolution of the Company
15.1.6. Classification of Companies
15.1.7. Characteristics of Companies in the Tourist Industry
15.1.8. The Company Setting
15.1.9. Ethics and Corporate Social Responsibility 

15.2. Organizational Structures 

15.2.1. What is an Organizational Structure?
15.2.2. Basic Principles of Organizational Structures
15.2.3. Organisational Structures
15.2.4. Functional Areas

15.3. Company Functions 

15.3.1. The Operations Role
15.3.2. The Role of Operations
15.3.3. The Role of Operations in Companies in the Tourism Industry
15.3.4. The Production Process
15.3.5. Operations Processes in Tourism Companies

15.4. The Commercial Role 

15.4.1. Introduction to Marketing
15.4.2. Business Marketing Trends
15.4.3. The Financial Role
15.4.4. Financing
15.4.5. Financial System
15.4.6. Financial Planning

15.5. The Financial Function 

15.5.1. Financing
15.5.2. Financial System
15.5.3. Financial Planning

15.6. Management Role 

15.6.1. The Management Role
15.6.2. Management Levels 
15.6.3. Business Cooperation

15.7. The Human Resources Role 

15.7.1. The Labor Market in the Tourism Sector
15.7.2. The Human Resources Function
15.7.3. Phases of the Human Resources Management Process

15.8. Creation and Operation of SMEs

Module 16. Commercial and Marketing Management

16.1. The Competition 

16.1.1. Concept and Levels of Competence
16.1.2. Types of Competition
16.1.3. Market Leader Strategies
16.1.4. Strategies of Innovative Companies
16.1.5. Strategies of Follower Companies
16.1.6. Strategies of the Niche Specialist
16.1.7. Benchmarking

16.2. The Product 

16.2.1. Introduction to the Marketing Mix
16.2.2. Concept and Dimensions
16.2.3. Classification of Products
16.2.4. Service Considerations
16.2.5. Product Portfolio
16.2.6. Product Life Cycle
16.2.7. Product Identification
16.2.8. Product Quality
16.2.9. New Products

16.3. Price

16.3.1. Concept and the Importance of Price
16.3.2. Pricing Constraints
16.3.3. Pricing Policies
16.3.4. Pricing Strategies
16.3.5. Yield Management
16.3.6. Payment

16.4. Distribution 

16.4.1. Distribution Concept
16.4.2. Intermediary Roles
16.4.3. Distribution Channels
16.4.4. The Sales Force and Merchandising 
16.4.5. Commercial Distribution
16.4.6. Wholesalers
16.4.7. Retailers 
16.4.8. Integration and Channel Systems
16.4.9. Logistics

16.5. Communication 

16.5.1. The Commercial Communication Process
16.5.2. Commercial Communication Instruments
16.5.3. Commercial Communication Planning
16.5.4. Advertising
16.5.5. Sales Promotion
16.5.6. Public Relations
16.5.7. Personal Selling
16.5.8. Direct Marketing

16.6. The Marketing Plan or Business Plan 

16.6.1. Concept
16.6.2. Tasks of Commercial Management
16.6.3. Features
16.6.4. Requirements
16.6.5. Plan Development Process

Module 17. Fundamentals of Accounting

17.1. Accounting as an Information and Control System 

17.1.1. Economic Activity. Actual and Financial Flows
17.1.2. Economic and Financial Information. Requirements and Users
17.1.3. Concept of Accounting
17.1.4. Accounting Division
17.1.5. Accounting Planning and Standardization
17.1.6. Theoretical and Practical Issues

17.2. Stockholders' Equity 

17.2.1. Concept of Accounting Equity 
17.2.2. Property, Plant and Equipment
17.2.3. Heritage Properties
17.2.4. Working Capital. Equity Balances
17.2.5. Theoretical – Practical Issues 

17.3. General Accounting Plan. Structure and Content 

17.3.1. Introduction
17.3.2. Conceptual framework
17.3.3. Registration and Processing Standards
17.3.4. Annual Accounts
17.3.5. Statement of Accounts
17.3.6. Definitions and Accounting Relationships
17.3.7. Theoretical and Practical Issues

17.4. The Accounting Method. Account Terminology and Functionality 

17.4.1. The Account as an Instrument. Account Structure
17.4.2. Account Terminology
17.4.3. Charge and Credit Agreement
17.4.4. The Double Match
17.4.5. Registration through Accounting Entries
17.4.6. Accounting Books
17.4.7. Operation of Asset Accounts
17.4.8. Operation of Liability Accounts 
17.4.9. Operation of Equity Accounts
17.4.10. Purchase and Expense Accounts. Sales and Revenues
17.4.11. Theoretical and Practical Issues. Case Studies

17.5. The Accounting Cycle 

17.5.1. Phases of the Accounting Cycle
17.5.2. Preparation of the Annual Financial Statements
17.5.3. Interpretation of Financial Statements
17.5.4. Theoretical and Practical Issues. Case Studies

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