Study Programme
1º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Organizational Behavior | 135 | TP: 69; | 5 |
| Food and Beverage Organization Concepts | 54 | TP: 36; | 2 |
| Theory of Food and Beverage Service | 54 | TP: 36; | 2 |
| Food and Beverage Service I | 135 | TP: 69; | 5 |
| Marketing Mix in the Tourism Industry | 135 | TP: 69; | 5 |
| Accounting System | 135 | TP: 69; | 5 |
| Guidelines and Business Protocol | 108 | TP: 52; | 4 |
| Event Organization Techniques | 54 | TP: 36; | 2 |
2º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Health and Safety in Catering | 54 | TP: 36; | 2 |
| Economics | 135 | TP: 69; | 5 |
| Spanish | 135 | TP: 69; | 5 |
| Public Relations and Branding in the Tourism Industry | 135 | TP: 69; | 5 |
| Food and Beverage Service II | 135 | TP: 69; | 5 |
| Food and Beverage Management Control | 108 | TP: 52; | 4 |
| Food and Beverage Cost Control Management | 108 | TP: 52; | 4 |
1º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| English | 135 | TP: 69; | 5 |
| Entrepreneurship | 54 | TP: 36; | 2 |
| Bar | 54 | TP: 36; | 2 |
| Law Applied to Tourism | 54 | TP: 36; | 2 |
| Human Resources Management | 135 | TP: 69; | 5 |
| Trends in Hospitality | 54 | TP: 36; | 2 |
| Company Budget | 135 | TP: 69; | 5 |
| Food and Beverage Management - Promotions and Events | 52 | TP: 36; | 2 |
| Reception Techniques | 135 | TP: 69; | 5 |
2º
| Curriculuar units | Work time | Credits | |
|---|---|---|---|
| Total | Contact | ||
| Internship | 810 | TP: 810; | 30 |