Specialize in hotel management and offer unforgettable experiences to your clients” 

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 Relearning method (a postgraduate learning methodology with the highest international rating) with the Case Study. A complex balance between tradition and state-of-the-art, within the context of the most demanding academic itinerary.  

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 the most rigorous and up-to-date case studies in the academic community”

The MBA in Hotel Management is a tailor-made program that is delivered in a 100% online format. This way, you can choose the time and place that best suits your availability, schedule, and interests, achieving the most effective learning for you. 

A program that takes place over 12 months and is intended to be a unique and stimulating experience that lays the foundation for your success as a tourism professional. 

Our syllabus is aimed at offering you an education that will raise your knowledge to the highest standards of qualification” 

Syllabus

This MBA in Hotel Management from 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 1,500 hours of study, you will analyze a multitude of practical cases through individual work, achieving deep learning that will allow you to put into practice all the contents studied. It is, therefore, an authentic immersion in real business situations.  

This MBA in Hotel Management deals extensively with different areas of business and is designed to specialize executives who understand hotel management and administration from a strategic, international, and innovative perspective. 

A plan designed for you, focused on improving your career and preparing you to achieve excellence in the field of business. A program that understands both yours and your company's needs through innovative content based on the latest trends, and supported by the best educational methodology and an exceptional faculty, which will provide you with the skills to solve critical situations, creatively and efficiently.  

This program takes place over 12 months and is divided into 10 modules:

Module 1. Structure of Tourism Markets   
Module 2. Tourism Distribution Channels  
Module 3. Hotel Management and Catering   
Module 4. Quality Management and Innovation in Tourism  
Module 5. Tourism Operations Management  
Module 6. Organization of Conferences, Events and Protocol  
Module 7. Introduction to Business Organization and Management 
Module 8. Commercial and Marketing Management   
Module 9. Fundamentals of Accounting 

A unique, key, and decisive educational experience to boost your professional development and make the definitive leap"

Where, When and How is it Taught?

TECH offers the possibility of developing this MBA in Hotel Management completely online. Over the course of 12 months, you will be able to access all the contents of this program at any time, allowing you to self-manage your study time.

Module 1. Structure of Tourism Markets   

1.1. Introduction to Tourism  

1.1.1. Concept of Tourism, Origin and Evolution
1.1.2. Definitions of Tourism
1.1.3. Types of Tourism
1.1.4. Tourism Product Life Cycle
1.1.5. Hotel and Tourism Management

1.2. Tourism Over Time 

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

1.3. Tourism Planning  

1.3.1. The Planning Process for Tourist Sites
1.3.2. Tourism Planning Instruments: The Tourism Development Plan (TDP)
1.3.3. Sustainability as Tourism Planning Criteria

1.4. Economics of Tourism 

1.4.1. The Tourism Production Process
1.4.2. The Importance of the Economic Effects of Tourism
1.4.3. Tourism Balance of Payments

1.5. Tourist Arrivals and Departures 

1.5.1. International Tourist Arrivals and Departures
1.5.2. Tourist Destinations and Issuing Markets

1.6. Tourism Demand 

1.6.1. Calculating Tourism Demand
1.6.2. Inbound Tourism
1.6.3. Outbound Tourism
1.6.4. Factors Conditioning Tourist Demand
1.6.5. Seasonality of Demand
1.6.6. Trends in Tourism Demand

1.7. The Tourist Offer 

1.7.1. Analyzing Tourism Supply
1.7.2. Tourism Resource Supply: Natural and Cultural
1.7.3. Tourism Supply Related to Technological Innovations: New Business Models
1.7.4. Hotel and Tourism Management Applied to Tourism Supply

1.8. The Company in the Tourism Industry  

1.8.1. Concept of the Tourist Company
1.8.2. Types of Tourist Companies
1.8.3. The Tourism Business Environment

1.9. Introduction to the Main Tourism Sub-sectors 

1.9.1. Hotel Sector
1.9.2. Catering Sector
1.9.3. Travel Agencies and Tour Operators
1.9.4. Air Transportation
1.9.5. Complementary Services

1.10. Market Structures in Tourism  

1.10.1. Structure of the World Tourism Market: Globalization
1.10.2. Structure of the International Tourism Market

Module 2. Tourism Distribution Channels

2.1. Tourist Distribution

2.1.1. Specificity of the Tourism Sector
2.1.2. The Prosumer
2.1.3. Factors in Today's Tourism Distribution: The Forces of Competition

2.2. Introduction to Tourism Distribution 

2.2.1. Tourism Marketing: Commercial Intermediaries
2.2.2. The Distribution System of the Tourism Sector
2.2.3. Roles of Intermediaries in the Tourism Distribution System

2.3. Distribution Channels in the Tourism Sector 

2.3.1. Nature of Distribution Channels
2.3.2. Functions of Distribution Channels
2.3.3. Distribution Channels Selection Criteria
2.3.4. Types of Intermediaries in the Tourism Sector

2.4. Commercial Intermediaries

2.4.1. Travel Agencies in Tourism Distribution
2.4.2. Typology of Travel Agencies
2.4.3. Changes in the Positioning of Travel Agencies

2.5. Tour Operators in Tourism Distribution

2.5.1. Tour Operator Role in Tourism Distribution
2.5.2. Types of Tour Operators
2.5.3. Current Situation

2.6. GDS and CRS in Tourism Distribution 

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

2.7. Reservation Centers in Tourism Distribution

2.7.1. The Role of Reservation Centers in Tourism Distribution
2.7.2. Typology of Reservation Centers
2.7.3. Current Situation

2.8. Tourism Intermediation Today  

2.8.1. The Impact of e-commerce on the Structure of the Tourism Industry
2.8.2. Impact of New Technologies on Tourism Providers
2.8.3. Tourism Intermediaries: Challenges and Strategies in the Face of E-Commerce
2.8.4. The Tourism Consumer and E-Commerce

2.9. Integration in Tourism Distribution 

2.9.1. Modalities in Business Integration
2.9.2. Vertical Integration in the Tourism Sector 
2.9.3. Horizontal Integration in the Tourism Sector 

2.10. Strategies in the Intermediation of Leisure-Tourism services 

2.10.1. Strategic Variables: Supplier and Customer Orientation
2.10.2. Supplier Orientation
2.10.3. Customer Orientation

Module 3. Hotel Management and Catering

3.1. Housing Yesterday and Today  

3.1.1. Ancient History
3.1.2. From the Middle Ages to the 19th Century
3.1.3. The Hotel Industry Today

3.2. Tourist Accommodations  

3.2.1. Concept and Types of Tourist Accommodation 
3.2.2. Non-hotel Establishments
3.2.3. Hotel Establishments
3.2.4. European Hotel Classification System

3.3. Structure of Hotel Companies 

3.3.1. Hotel Organization Chart
3.3.2. Hotel Typology
3.3.3. Hotel Chains
3.3.4. Basic Hotel Management Operations
3.3.5. Departmental Analysis of the Hotel

3.4. Reception, Flooring and Maintenance Departments  

3.4.1. Reception and Concierge Departments
3.4.2. Flooring and Laundry Departments
3.4.3. Maintenance Department

3.5.  Commercial Management 

3.5.1. Commercial Department
3.5.2. Communication Department
3.5.3. Revenue Management
3.5.4. Technology Applied to Accommodation Companies

3.6. Administration and Accounting Department  

3.6.1. Budgeting and Budget Control
3.6.2. Investment Analysis
3.6.3. Hotel Ratings

3.7. Catering Department in Tourist Lodging 

3.7.1. Restaurant, Kitchen and Company Store
3.7.2. Gastronomy and Oenology
3.7.3. Supply and Storage
3.7.4. Kitchen Organization and Service
3.7.5. Conference Room Organization and Service

3.8.  Catering Companies  

3.8.1. Definition and Types of Catering Businesses 
3.8.2. Product and Facilities of Catering Companies
3.8.3. Restoration Costs
3.8.4. The Actual or Physical and Financing Subsystems in the Catering Companies 
3.8.5. Catering Company Administration and Personnel Management

3.9. Catering Services  

3.9.1. Restaurant Service Basics
3.9.2. Relationship Between Market, Concept and Menu
3.9.3. Commercial Concepts of Restaurant Service
3.9.4. Commercial Restaurants within Other Businesses

3.10. Sales and Meeting Planning in the Foodservice Industry  

3.10.1. Marketing
3.10.2. Group Sales
3.10.3. Group Service: Catering/Banquets
3.10.4. Individual Sales
3.10.5. Tendencies

Module 4. Quality Management and Innovation in Tourism

4.1. Service and Quality Management 

4.1.1. Quality of Service
4.1.2. Characteristics and Dimensions of Service Quality
4.1.3. Quality from the Customers' Perspective. Quality Levels

4.2. Tourism Quality Management 

4.2.1. Quality Management Basics
4.2.2. Quality Management Systems
4.2.3. Quality as a Management Tool
4.2.4. Quality Management Systems
4.2.5. Total Quality Management Systems

4.3. Introduction to Quality: Concepts and Evolution 

4.3.1. Service Quality in the Tourism Sector
4.3.2. Quality Concepts
4.3.3. Evolution of the Concept of Quality
4.3.4. Dimensions and Principles of the Concept of Quality
4.3.5. The Quality Process for Internal and External Customers

4.4. Main Quality Theories 

4.4.1. Quality Theories applied to the Tourism Industry
4.4.2. Total Quality Management (Deming)
4.4.3. Total Quality Management (Juran)
4.4.4. Total Quality Management (Crosby)
4.4.5. Total Quality Management (Feigenbaum)
4.4.6. Total Quality Management (Ishikawa)
4.4.7. Total Quality Management (Taguchi)
4.4.8. Total Quality Management (TQM) Applied to the Tourism Sector

4.5. Quality Costs in Tourism Companies 

4.5.1. Concept and Classification of Costs Associated with Quality
4.5.2. Costs Arising from Failures
4.5.3. Reversal of Preventive Activities
4.5.4. Costs Generated by Monitoring and Evaluations
4.5.5. Costs Generated by Monitoring and Evaluations
4.5.6. The Importance of the Management of Costs Derived from Quality in the Tourist Industry

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

4.6.1. The Process of a Quality Tourism Service
4.6.2. Design and Implementation of a Quality System in the Tourism Industry
4.6.3. Phases in the process of Implementing a Quality System

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

4.7.1. Interpretation of the Standard 
4.7.2. Implementation of Processes and Quality Manuals
4.7.3. Quality Tools
4.7.4. Improvement Plans
4.7.5. Internal and External Audit

4.8. Quality Management in Tourism Services 

4.8.1. Tourism Service Quality and Customer Perception
4.8.2. Techniques to Ascertain Customer Satisfaction
4.8.3. Online Reputation Management of Suggestions and Complaints
4.8.4. SERVQUAL Model Applied to the Tourist Company
4.8.5. HOTELQUAL Model

4.9. Innovation in the Tourism Industry 

4.9.1. Innovation Management
4.9.2. Introduction to Innovation
4.9.3. Types of Innovation. Innovation in Management Processes
4.9.4. Innovation Management: Strategies
4.9.5. Standardization in R&D&I

Module 5. Tourism Operations Management

5.1. The Tourist Company as a System 

5.1.1. The Internal and External Universe of the company
5.1.2. Concept of System and Subsystems
5.1.3. Production
5.1.4. Different Approaches to the Concept of Production
5.1.5. Production Function
5.1.6. Company Objectives vs. Production
5.1.7. The Production of Service Companies
5.1.8. Industry and Services: Why the Distinction?
5.1.9. Five Characteristics of Production in the Service Company
5.1.10. Production in Tourist Companies

5.2. Operations and Production Processes in the Tourism Industry 

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

5.3. Production Processes in Transportation Companies 

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

5.4. Cruise Operations Management

5.4.1. Introduction, Tourism Context. Evolution of Cruise Tourism
5.4.2. Reasons for Becoming a "Tourism Product"
5.4.3. Aquatic Transport: Features, Ports and Classes of Ports
5.4.4. Modalities and Services in Maritime Transportation, Main Shipping Companies 
5.4.5. Regular Shipping. Discretionary or Tourist Transportation
5.4.6. Cruise Product Features, Nautical Terms and Types of Ships: Characteristics of Cruise Ships
5.4.7. Nautical Terms
5.4.8. Cruises, Characteristics, Services, Reservations and Rates
5.4.9. Main Shipping Lines, Classification. Classification of Shipping Lines
5.4.10. Cruise Tourism Trends Cruise Ships

5.5. Operating Procedures for In-Port Cruise Ships

5.5.1. Specific Vocabulary
5.5.2. Shipping Agents
5.5.3. Port Service to Cruise Passengers in Transit
5.5.4. Vessel Operating Procedures: Mooring and Unmooring Operations
5.5.5. Itinerary Design and Composition Processes
5.5.6. Distribution Channels
5.5.7. International Maritime Conventions: Regulations

5.6. Airports and Airline Operations Management

5.6.1. Introduction to Aerial Activities
5.6.2. Traditional Airlines and Low-Cost Airlines
5.6.3. Aerial Operations: Loading and Unloading. Passenger Manifests
5.6.4. Airports: Classification
5.6.5. Navigation Aids: VOR, ILS (Instrumented Landing System), GWPS
5.6.6. Features, Aeronautic Terms and Types of Aircrafts
5.6.7. ICAO International Civil Aviation Organization
5.6.8. Aviation Accidents Investigation Operations: Boards of Inquiry

5.7. Complementary Tourism Offer

5.7.1. Concept and Types of Complementary Tourism Supply
5.7.2. Sports Offer: Ski Resorts, Marinas, and Golf Courses
5.7.3. Nature Reserves
5.7.4. Theme Parks
5.7.5. Companies Specialized in Cultural Offer, Conventions and Fairs (MICE)

5.8. Production Processes in Leisure Companies

5.8.1. Sports Tourism Companies: Ski Resorts, Marinas and Sailing Resorts, and Golf Courses
5.8.2. Adventure Tourism Companies
5.8.3. Tourism in Protected Natural Spaces
5.8.4. Theme Parks
5.8.5. Cultural Offer

5.9. Operations Management in Sports Resorts

5.9.1. The Sports Industry as a Tourist Attraction
5.9.2. Sports Resorts Categories
5.9.3. Sport Resort Organization: Departments
5.9.4. Managing a Golf Course: Tactical and Operative Decision
5.9.5. The Importance of Talent Management
5.9.6. Golf Department Operations and Processes
5.9.7. Soccer Department Operations and Processes
5.9.8. Other Sports Department Operations and Processes
5.9.9. Maintaining Sports Facilities
5.9.10. Intelligent and Sustainable Water Management at Sports Facilities

5.10. Sports Resort Commercialization

5.10.1. Marketing Focused on Top-Level Sports Teams, Clubs and Franchises
5.10.2. International Fairs and Events
5.10.3. Social Media. Original Content Production for Sports Events
5.10.4. Sports Resorts Innovation
5.10.5. Commercial Department Operations in Sports Resorts
5.10.6. Golf Course Commercialization: Organizing Tournaments
5.10.7. Soccer Team Commercialization: Lodging, Stadiums and Food
5.10.8. Other Sports Commercialization

Module 6. Organization of Conferences, Events and Protocol

6.1. General Considerations

6.1.1. The Role of the Event Manager
6.1.2. Characteristics of Association and Business Meetings
6.1.3. The Administrative Meeting Process

6.2. The Event Organizer Administration Process

6.2.1. Forecast
6.2.2. Planning
6.2.3. Organisation
6.2.4. Management
6.2.5. Control

6.3. Event Planning 

6.3.1. Checklists
6.3.2. Areas and Stages of Registration and Control
6.3.3. Types of Events
6.3.4. Main Areas of Responsibility

6.4. The Organization of a Protocol Event

6.4.1. Phases in the Organization of an Event
6.4.2. Elaboration of Posters and Invitations
6.4.3. The Program and its Elements

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

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

6.6. The Organization of Events in Companies

6.6.1. Reasons for the Emergence of the Company Protocol
6.6.2. Mixed Management

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

6.7.1. Basic Criteria of the Company Protocol Manual

6.8. Organizing University Events

6.8.1. Origins of University Ceremonies 
6.8.2. Basic Elements of Symbology and Ceremonials at Universities
6.8.3. University Precedents

6.9. Meals and Receptions

6.9.1. Organization Techniques
6.9.2. Types of Tables and Mealtime Codes of Conduct
6.9.3. Assembly and Diagrams

Module 7. Introduction to Business Organization and Management

7.1. The Concept of Business

7.1.1. Concept of a Company
7.1.2. Company Roles
7.1.3. The Role of the Entrepreneur
7.1.4. The Company's Objectives
7.1.5. Historical Evolution of the Company
7.1.6. Classification of Companies
7.1.7. Characteristics of Companies in the Tourist Industry
7.1.8. The Company Setting

7.2. Organizational structures

7.2.1. What is an Organizational Structure?
7.2.2. Basic Principles of Organizational Structures 
7.2.3. Organizational structure
7.2.4. Functional Areas

7.3. Company Roles

7.3.1. The Operations Role
7.3.2. The Role of Operations
7.3.3. The Role of Operations in Companies in the Tourism Industry
7.3.4. The Production Process
7.3.5. Operations Processes in Tourism Companies

7.4. The Commercial Role

7.4.1. Introduction to Marketing
7.4.2. Business Marketing Trends

7.5. The Financial Role

7.5.1. Financing
7.5.2. Financial System
7.5.3. Financial Planning

7.6. Management Role

7.6.1. The Management Role
7.6.2. Management Levels
7.6.3. Business Cooperation

7.7. The Human Resources Role

7.7.1. The Labor Market in the Tourism Sector
7.7.2. The Human Resources Role
7.7.3. Phases of the Human Resources Management Process 

Module 8. Commercial and Marketing Management

8.1. The Competition 

8.1.1. Concept and Levels of Competence
8.1.2. Types of Competition
8.1.3. Market Leader Strategies
8.1.4. Strategies of Innovative Companies
8.1.5. Strategies of Follower Companies
8.1.6. Strategies of the Niche Specialist
8.1.7. Benchmarking

8.2. The Product 

8.2.1. Introduction to the Marketing Mix
8.2.2. Concept and Dimensions
8.2.3. Classification of Products
8.2.4. Service Considerations
8.2.5. Product Portfolio
8.2.6. Product life cycle
8.2.7. Product Identification
8.2.8. Product Quality
8.2.9. New Products

8.3. The Price

8.3.1. Concept and the Importance of Price
8.3.2. Pricing Constraints
8.3.3. Pricing Policies
8.3.4. Fixed-Pricing Strategies
8.3.5. Yield Management
8.3.6. Payment

8.4. Distribution

8.4.1. Distribution Concept
8.4.2. Intermediary Roles
8.4.3. Distribution Channels
8.4.4. The Sales Force and Merchandising
8.4.5. Commercial Distribution
8.4.6. Wholesalers
8.4.7. Retailers
8.4.8. Integration and Channel Systems
8.4.9. Logistics

8.5. Communication

8.5.1. The Commercial Communication Process
8.5.2. Commercial Communication Instruments
8.5.3. Commercial Communication Planning
8.5.4. Advertising
8.5.5. Sales Promotion
8.5.6. Public Relations
8.5.7. Personal Selling
8.5.8. Direct Marketing

8.6. The Marketing Plan or Business Plan

8.6.1. Concept
8.6.2. Tasks of Commercial Management
8.6.3. Features
8.6.4. Requirements
8.6.5. Plan Development Process

Module 9. Fundamentals of Accounting

9.1. Accounting as an Information and Control System 

9.1.1. Economic Activity. Actual and Financial Flows
9.1.2. Economic and Financial Information. Requirements and Users
9.1.3. Concept of Accounting
9.1.4. Accounting Division
9.1.5. Accounting Planning and Standardization
9.1.6. Theoretical and Practical Issues

9.2. Stockholders' Equity

9.2.1. Concept of Accounting Equity
9.2.2. Property, Plant and Equipment
9.2.3. Heritage Properties
9.2.4. Working Capital. Equity Balances
9.2.5. Theoretical and Practical Issues

9.3. The Accounting Method. Account Terminology and Functionality

9.3.1. The Account as an Instrument. Account Structure
9.3.2. Account Terminology
9.3.3. Charge and Credit Agreement
9.3.4. Double Entry
9.3.5. Registration through Accounting Entries
9.3.6. Accounting Books
9.3.7. Operation of Asset Accounts
9.3.8. Operation of Liability Accounts
9.3.9. Operation of Equity Accounts
9.3.10. Purchase and Expense Accounts. Sales and Revenues
9.3.11. Theoretical and Practical Matters Case Studies

9.4. The Accounting Cycle

9.4.1. Phases of the Accounting Cycle
9.4.2. Preparation of the Annual Financial Statements
9.4.3. Interpretation of Financial Statements
9.4.4. Theoretical and Practical Matters Case Studies

Module 10. Leadership, Ethics and Corporate Social Responsibility

10.1. Globalization and Governance 

10.1.1. Governance and Corporate Governance
10.1.2. Fundamentals of Corporate Governance in Companies
10.1.3. The Role of the Board of Directors in the Framework of Corporate Governance

10.2. Leadership

10.2.1. Leadership. A Conceptual Approach
10.2.2. Leadership in Companies
10.2.3. The Importance of the Leader in the Management of Companies

10.3. Cross-Cultural Management

10.3.1. Concept of Cross-Cultural Management
10.3.2. Contributions to the Knowledge of National Cultures
10.3.3. Diversity Management

10.4. Management Development and Leadership

10.4.1. Concept of Management Development
10.4.2. Concept of Leadership 
10.4.3. Leadership Theories
10.4.4. Leadership Styles
10.4.5. Intelligence in Leadership
10.4.6. The Challenges of the Leader Today

10.5. Business Ethics

10.5.1. Ethics and Morals
10.5.2. Business Ethics
10.5.3. Leadership and Ethics in Companies

10.6. Sustainability

10.6.1. Sustainability and Sustainable Development
10.6.2. 2030 Agenda
10.6.3. Sustainable Companies

10.7. Corporate Social Responsibility

10.7.1. International Dimension of Corporate Social Responsibility
10.7.2. Implementation of Corporate Social Responsibility
10.7.3. Impact and Measurement of Corporate Social Responsibility

10.8. Responsible Management Systems and Tools

10.8.1. CSR: Corporate Social Responsibility
10.8.2. Essential Aspects for Implementing a Responsible Management Strategy
10.8.3. Steps for the Implementation of a Corporate Social Responsibility Management System
10.8.4. CSR Tools and Standards

10.9. Multinationals and Human Rights

10.9.1. Globalization, Multinational Companies and Human Rights
10.9.2. Multinational Companies and International Law
10.9.3. Legal Tools for Multinationals on Human Rights 

10.10. Legal Environment and Corporate  Governances

10.10.1. International Import and Export Regulations
10.10.2. Intellectual Property and Industrial Property
10.10.3. International Labor Law 

Module 11. People and Talent Management

11.1. Competency-based Human Resources Management

11.1.1. Potential Analysis
11.1.2. Remuneration Policy
11.1.3. Career/Succession Plans

11.2. Innovation in Talent and People Management 

11.2.1. Strategic Talent Management Models
11.2.2. Identification, Training and Development of Talent 
11.2.3. Loyalty and Retention
11.2.4. Proactivity and Innovation

11.3. Motivation

11.3.1. The Nature of Motivation 
11.3.2. The Theory of Expectations
11.3.3. Theories of Needs 
11.3.4. Motivation and Financial Compensation

11.4. Development of High-Performance Teams

11.4.1. High-Performance Teams: Self-Managed Teams 
11.4.2. Methodologies for Managing High-Performance Self-Managed Teams 

11.5. Change Management

11.5.1. Change Management
11.5.2. Type of Change Management Processes
11.5.3. Stages or Phases in Change Management

11.6. Negotiation and Conflict Management

11.6.1. Negotiation
11.6.2. Conflict Management
11.6.3. Crisis Management

11.7. Managerial Communication

11.7.1. Internal and External Communication in the Business Environment
11.7.2. Communication Departments
11.7.3. The Person in Charge of Communication in the Company. The Profile of the Dircom

11.8. Productivity, Attraction, Retention and Activation of Talent

11.8.1. Productivity
11.8.2. Talent Attraction and Retention Levers

Module 12. Economic-Financial Management

12.1. Economic Environmentt

12.1.1. Macroeconomic Environment and the National Financial System 
12.1.2. Financial Institutions  
12.1.3. Financial Markets  
12.1.4. Financial Assets  
12.1.5. Other Financial Sector Entities

12.2. Management Accounting 

12.2.1. Basic Concepts   
12.2.2. The Company’s Assets   
12.2.3. Company’s Liabilities   
12.2.4. The Net Worth of the company  
12.2.5. The Profit and Loss Statement 

12.3. Information Systems and Business Intelligence

12.3.1. Fundamentals and Classification 
12.3.2. Phases and Methods of Cost Allocation 
12.3.3. Choice of Cost Center and Effect

12.4. Budget and Management Control

12.4.1. The Budget Model   
12.4.2. Capital Budgeting  
12.4.3. The Operating Budget   
12.4.5. The Cash Budget   
12.4.6. Budget Monitoring 

12.5. Financial Management

12.5.1. The Company’s Financial Decisions  
12.5.2. The Financial Department  
12.5.3. Cash Surplus   
12.5.4. Risks Associated with Financial Management  
12.5.5. Risk Management of Financial Management 

12.6. Financial Planning

12.6.1. Definition of Financial Planning 
12.6.2. Actions to be Taken in Financial Planning 
12.6.3. Creation and Establishment of Business Strategy   
12.6.4. The Cash Flow Table  
12.6.5. The Working Capital Table

12.7. Corporate Financial Strategy

12.7.1. Corporate Strategy and Sources of Financing  
12.7.2. Corporate Financing Financial Products 

12.8. Strategic Financing

12.8.1. Self-Financing   
12.8.2. Equity Capital Growth   
12.8.3. Hybrid Resources   
12.8.4. Financing through Intermediaries

12.9. Financial Analysis and Planning

12.9.1. Balance Sheet Analysis  
12.9.2. Profit and Loss Statement Analysis 
12.9.3. Profitability Analysis

12.10. Analysis and Resolution of Cases/  Problems

12.10.1. Financial Information of Industria de Diseño y Textil, S.A. (INDITEX)

Module 13. Executive Management

13.1. General Management 

13.1.1. Concept of General Management  
13.1.2. The General Manager’s Action 
13.1.3. The General Manager and its Functions 
13.1.4. Transformation of the Work of Management

13.2. The Manager and its Functions. Organizational Culture and its Approaches

13.2.1. The Manager and its Functions. Organizational Culture and its Approaches

13.3. Operations Management 

13.3.1. Importance of Management 
13.3.2. The Value Chain   
13.3.3. Quality Management

13.4. Public Speaking and Spokesperson Training

13.4.1. Interpersonal Communication  
13.4.2. Communication Skills and Influence 
13.4.3. Communication Barriers 

13.5. Personal and Organizational Communication Tools

13.5.1. Interpersonal Communication  
13.5.2. Interpersonal Communication Tools 
13.5.3. Communication in the Organization 
13.5.4. Tools in the Organization

13.6. Communication in Crisis Situations

13.6.1. Crisis  
13.6.2. Stages of a Crisis  
13.6.3. Messages: Contents and Timing

13.7. Preparation of a Crisis Plan

13.7.1. Analysis of Potential Problems  
13.7.2. Planning  
13.7.3. Personnel Adaptation

13.8. Emotional Intelligence

13.8.1. Emotional Intelligence and Communication  
13.8.2. Assertiveness, Empathy and Active Listening  
13.8.3. Self-esteem and Emotional Communication

13.9. Personal Branding

13.9.1. Strategies to Develop Personal Branding 
13.9.2. Laws of Personal Branding  
13.9.3. Tools for Building Personal Brands

13.10. Leadership and Team Management

13.10.1. Leadership and Leadership Styles  
13.10.2. Leader’s Capabilities and Challenges 
13.10.3. Change Process Management
13.10.4. Management of Multicultural Teams

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