Hotel Operations

The Post-secondary Specialisation Programme in Hotel Operations aims at preparing students with the necessary skills to plan, manage and coordinate the rooms division department, organise, manage and supervise work teams, create room occupation programmes, manage and carry out service and production operations in the F&B department, as well as plan marketing strategies for managing the different sales channels and client profiles.

Main activities

Plan, manage and coordinate front office and housekeeping sections, ensuring top quality in the services provided;

Create a rooms division organisational chart, with a list of roles and responsibilities, and take part in staff recruitment and selection procedures;

Supervise and ensure the implementation of management strategies for the rooms division department;

Manage the customer feedback/complaints system;

Plan and develop the sales management system, using the proper apps;

Plan and coordinate marketing strategies and new management policies for the different sales channels and client profiles;

Manage the analysis of the main management indicators and implement any necessary corrective actions;

Create and follow up the implementation of the rooms division budget and objectives;

Develop the analysis of the most recent market trends for the rooms division department;

Manage the department's human resources so as to ensure an appropriate and safe work environment, both for customers and staff;

Supervise service standards and implement the corresponding control systems, thus ensuring continuing improvement;

Manage the department's budget execution, the financial results and analyse them, so as to contribute to the resolution of any shortcomings;

Manage and carry out the service and production operations of the F&B department.


1º Year
Curricular unit Period ECTS
F&B Management Annual
English for Catering and Restaurant Services Annual
Cooking and Pastry Techniques Annual
Accommodation Operations Management Annual
French for Catering and Restaurant Services Annual
Quantitative Methods Annual
Restaurant and Bar Techniques Annual
Housekeeping Management and Organisation Annual
Food Hygiene and Safety Summer Semester
Applied Accounting Summer Semester
Business Protocol Winter Semester
Introduction to Tourism, Hospitality and Catering Winter Semester
2º Year
Curricular unit Period ECTS
Workplacement Summer Semester
Entrepreneurship Winter Semester
Introduction to Financial Management Winter Semester
ICT and Reservation Management Apps Winter Semester
Human Resource Management Winter Semester
Hospitality Law Winter Semester
Spanish for Catering and Restaurant Services Winter Semester
Sales and Revenue Management Winter Semester
Marketing and Sales in Hospitality Winter Semester
  • Receptionist
  • Head receptionist
  • Accommodation manager
  • Head Housekeeper
  • Floor housekeeper
  • Floor attendant
  • Laundry maid/ Valet

Who may apply to the Post-secondary Specialisation Programmes:

Those who successfully concluded secondary education or its academic equivalent;

Those who passed the mature students’ exams, established specifically for the programme, according to the Decree-law nr. 64/2006, of 21st March;

Students who passed all subjects that are part of the 10th and 11th year curricula in secondary education, or its academic equivalents, but did not complete secondary education and were considered ready for post-secondary programmes through an exam done at the higher education institution;

Those with a certificate in a technological specialisation course, in a post-secondary specialisation programme or with a higher education degree who wish to enroll in professional retraining.