The second year includes 600 hours of classroom and 400 hours of practical training and is based on an approach to the specific skills strongly oriented to the deepening of the processes that are characteristic of the company acting in the field.
In particular, if during the first year students have studied in-depth business operations by introducing the main processes characterizing the individual functions, the second year of study introduces in detail the procedures for direct management of the same. The students will be asked to identify themselves step by step into the roles of the different managers in the hotel, trying to personally manage the activities and reaching an output in terms of plan actions or achievements
|Approach||01. Leadership & Supervision||248|
|Sales & Marketing||02. Sales & Marketing Planning|
|03. Events Management|
|04. Information System tools - communication management|
|Client Management||05. Hospitality processes|
|06. Lodging and performance|
|07. Rooms Management|
|Food & Beverage||08. Foodservice and performance|
|09. Restaurant Management II|
|10. Bar Management|
|11. Strategic Hotel development|
|12. Innovation Management|
|Language||13. English II||280|
|14. French II|
|16. Human Resources Management|
|H.R.||17. Economics II|
|18. Accounting II|
|A&C||19. Revenue Management|
|Relation||20. Problem Solving & Decision Making Tools||72|
|21. Intercultural Approach|
|Approach||22. Social Intelligence|
|TOTAL YEAR 2||1000 hours
THE MODULES ARE DIVIDED INTO 3 MAIN CATEGORIES:
Modules that go on to develop the skills of the trade, ie those directly related to operating activities
The modules already present in the first year, are carried out in a different dimension, no longer theoretical but on an experimental stage. What changes is the way the classroom and learning are organized, which provides the continued construction of cases, action plans and specific projects. The themes of Leadership, Strategy and Innovation are introduced. Leadership becomes one of the conceptual pillars of the entire academic year. A management approach to the role cannot be thought of without this dimension. Strategy and innovation are instead looking to the future, an opening towards the conceptual and theoretical issues of the highest breath.
It involves the study of the techniques of leadership, processes that are peculiar of functions such as sales & marketing, client management, food & beverage, as well as the importance of innovation strategy and strategic planning
Modules that go on to develop all those skills to support job skills, directly correlated to the size of managerial functions.
In the second year, the focus goes to the normative dimensions of personnel management. It remains this module on the administration and control, while advancing a level of complexit, and it is enhanced by a theme very peculiar foro the hotel context of recent years: the Revenue Management . What is necessary to emphasize is that the modules IT and Quality, expected in the first year, are not abandoned in the second one, but vice versa are integrated within the required skills to managers when facing the task in a managerial point.
They provide a deepening of language skills, the introduction to the regulatory context, the skills of human resources management, and finally to the main topics of financial and revenue management in the industry.
Modules that develop the skills to complete the role. Provide value-added competences and are transverse to the skills of the trade
The ability to solve problems and make decisions, as well as social intelligence become strategic skills with a view to inclusion in a managerial role. These skills can, if properly interpreted, accelerate growth and professional success.
They provide a discussion of the skills of problem solving, management and intercultural approaches to social intelligence.
Within the learning activities it is also included the curricular internship experience, among the most decisive of the course because it could allow the entry of the student in a business context in order to apply what they have learned during the training front.