Hospitality Management
Qualification awarded (in original language)
---Level of qualification
---Admission requirements
---Recognition of prior learning
Following the implementation of the Bologna Process and the consequent legislation regarding the mobility of students among degrees and higher education institutions, prior learning must be recognized and credited. The prior learning concept comprises all the previous learning/training undertaken in other higher education study cycles in national or international institutions (crediting of certified training), as well as previous professional experience and any post-secondary school training or education. As such, the IPB promotes the crediting of the student’s prior learning when arriving at the institution.Aiming at a quick and full integration of the student in his/her new education programme, the recognition procedures must be submitted when enrolling at the IPB.
For further enquiries on crediting and recognizing prior learning and training at the IPB (calendars, procedures and assessment criteria), please go to the Applicant Portal at www.ipb.pt/portaldocandidato
Qualification requirements and regulations
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Profile of the programme
The course focuses on developing skills that are presented as needs in the hospitality sector. These scientific, technical and interpersonal skills contribute to the quality and adequacy of customer service, planning, analysis, organisation and time andresource management skills, as well as to the digital transition of the sector. In parallel, it is intended that the new course ensures full articulation with the labour market, incorporating various moments of direct and practical collaboration with the sector. Thus, it is the overall objective of the proposed EC program to train specialised human resources able to perform functions in the management of hotel units services, applying knowledge of finance, marketing, communication, and human resource management effectively and efficiently, and to support their organisations in operational management and strategic decision-making, in a competitive, digital and global hotel market. ---
Key learning outcomes
---Occupational profiles of graduates
The degree in Hospitality Management is part of the Hospitality and Catering training area, and its graduates are qualified to carry out a professional activity within the scope of the study program profile. Specifically, the graduate in Hospitality Management will have the ability to:- Mastering knowledge in the area of hotel management and direction, such as accommodation management, food and beverage management, event management and organisation, financial management, team management, and human resources or commercial and marketing management;
- Analyse results and implement relevant solutions based on the acquired professional skills and the external economic framework of the hotel activity;
- Present leadership, coordination, supervision, and strategic management skills through the application of good practices in force and applicable to the sector;
- Promote the use of information and communication technologies and master the use of specific digital tools;
- Communicate in several languages applying knowledge regarding the internationalisation of a hotel unit and enhancing the strategic entry into new markets;
- Develop the capacity to reflect and investigate the tourism system to boost the hospitality sector.
Access to further studies
---Graduation requirements
Complete, with approval, all the curricular units of the degree programme.Examination regulations, assessment and grading
Examination and assessment are regulated by the IPB general regulation, available at www.ipb.pt/sa.Consult this Guide under the option “The ECTS at the IPB” for information on the grading and qualification system.
Mode of study
---Programme director
---Scientific areas of the study plan
| Scientific Area | Acronym | ECTS Credits | |
| Compulsory | Optional | ||
| Business Administration | BA | 54.0 | 0.0 |
| Economics | ECO | 4.0 | 0.0 |
| Hospitality and Catering | HC | 80.0 | 0.0 |
| Informatics | INF | 8.0 | 0.0 |
| Languages | LANG | 16.0 | 8.0 |
| Law | LAW | 4.0 | 0.0 |
| Tourism | TOUR | 6.0 | 0.0 |
| Total | 172.0 | --- | |
Course structure
| Year | Sem | Type | Code | Course Unit | Scientific Area | ECTS Credits |
| 1 | 1 | Semestral | 9076-806-1101-00-23 | Hotel Management Support Tools I | INF | 4.0 |
| 1 | 1 | Semestral | 9076-806-1102-00-23 | English I | LANG | 4.0 |
| 1 | 1 | Semestral | 9076-806-1103-00-23 | Introduction to Organisational Management | BA | 3.0 |
| 1 | 1 | Semestral | 9076-806-1104-00-23 | Introduction to Hotel Operations | HC | 6.0 |
| 1 | 1 | Semestral | 9076-806-1105-01-23 | Option I-Francês I | --- | 4.0 |
| 1 | 1 | Semestral | 9076-806-1105-02-23 | Option I-Espanhol I | --- | 4.0 |
| 1 | 1 | Semestral | 9076-806-1106-00-23 | Food and Beverages Practices | HC | 6.0 |
| 1 | 1 | Semestral | 9076-806-1107-00-23 | General Principles of Tourism | TOUR | 3.0 |
| 1 | 2 | Semestral | 9076-806-1201-00-23 | Enogastronomy | HC | 6.0 |
| 1 | 2 | Semestral | 9076-806-1202-00-23 | Food and Beverages Management | HC | 6.0 |
| 1 | 2 | Semestral | 9076-806-1203-00-23 | Hygiene and Food Safety | HC | 4.0 |
| 1 | 2 | Semestral | 9076-806-1204-00-23 | English II | LANG | 4.0 |
| 1 | 2 | Semestral | 9076-806-1205-00-23 | Quantitative Methods Applied to Management | BA | 6.0 |
| 1 | 2 | Semestral | 9076-806-1206-01-23 | Option II-Francês II | --- | 4.0 |
| 1 | 2 | Semestral | 9076-806-1206-02-23 | Option II-Espanhol II | --- | 4.0 |
| 2 | 1 | Semestral | 9076-806-2101-00-23 | Financial Accounting | BA | 3.0 |
| 2 | 1 | Semestral | 9076-806-2102-00-23 | Tourism Economics | ECO | 4.0 |
| 2 | 1 | Semestral | 9076-806-2103-00-23 | Hotel Management Support Tools II | INF | 4.0 |
| 2 | 1 | Semestral | 9076-806-2104-00-23 | Human Resources Management | BA | 6.0 |
| 2 | 1 | Semestral | 9076-806-2105-00-23 | English III | LANG | 4.0 |
| 2 | 1 | Semestral | 9076-806-2106-00-23 | Research Methods on Tourism and Hospitality | TOUR | 3.0 |
| 2 | 1 | Semestral | 9076-806-2107-00-23 | Accommodation Practices | HC | 6.0 |
| 2 | 2 | Semestral | 9076-806-2201-00-23 | Data Analysis Applied to Management | BA | 4.0 |
| 2 | 2 | Semestral | 9076-806-2202-00-23 | Organisational Communication | BA | 3.0 |
| 2 | 2 | Semestral | 9076-806-2203-00-23 | Management Accounting Applied to Hospitality | BA | 6.0 |
| 2 | 2 | Semestral | 9076-806-2204-00-23 | Accommodation Management | HC | 6.0 |
| 2 | 2 | Semestral | 9076-806-2205-00-23 | English IV | LANG | 4.0 |
| 2 | 2 | Semestral | 9076-806-2206-00-23 | Hospitality Services Marketing | BA | 4.0 |
| 2 | 2 | Semestral | 9076-806-2207-00-23 | Event Organisation and Management | HC | 3.0 |
| 3 | 1 | Semestral | 9076-806-3101-00-23 | Financial and Investment Analysis | BA | 6.0 |
| 3 | 1 | Semestral | 9076-806-3102-00-23 | Hotel Company Law | LAW | 4.0 |
| 3 | 1 | Semestral | 9076-806-3103-00-23 | Entrepreneurship Innovation and Sustainability | BA | 4.0 |
| 3 | 1 | Semestral | 9076-806-3104-00-23 | Ethics and Social Responsability | BA | 3.0 |
| 3 | 1 | Semestral | 9076-806-3105-00-23 | Equipment Maintenance Management | HC | 4.0 |
| 3 | 1 | Semestral | 9076-806-3106-00-23 | Revenue Management | HC | 6.0 |
| 3 | 1 | Semestral | 9076-806-3107-00-23 | Hospitality Control and Quality Systems | HC | 3.0 |
| 3 | 2 | Semestral | 9076-806-3201-00-23 | Personal Development and Networking | BA | 3.0 |
| 3 | 2 | Semestral | 9076-806-3202-00-23 | Internship | HC | 24.0 |
| 3 | 2 | Semestral | 9076-806-3203-00-23 | Digital Marketing | BA | 3.0 |