Bachelor’s Degree in Hospitality Business Management

Given the nature and professional orientation of the degree, the recommended student profile includes candidates with a vocation for service to others, sociability and interpersonal skills, interest in contact with people from different cultures, knowledge of languages and the management and dynamisation of human groups. It is also desirable to be motivated by the world of gastronomy and hotel management.

Access is by the routes indicated in Royal Decree 412/2014 of 6 June, which establishes the basic regulations for access and admission procedures to official university degree courses (art. 3). In any case, students coming from studies that include language training, especially English in which a minimum level of B1 is recommended, knowledge of the business field or the hotel sector, will have an ideal profile.

Given the nature and professional orientation of the degree, the recommended student profile includes candidates with a vocation for service to others, sociability and interpersonal skills, interest in contact with people from different cultures, knowledge of languages and the management and dynamisation of human groups. It is also desirable to be motivated by the world of gastronomy and hotel management.

Access is by the routes indicated in Royal Decree 412/2014 of 6 June, which establishes the basic regulations for access and admission procedures to official university degree courses (art. 3). In any case, students coming from studies that include language training, especially English in which a minimum level of B1 is recommended, knowledge of the business field or the hotel sector, will have an ideal profile.

At the beginning of each academic year, a course presentation day is held, where information is provided on the relevant aspects for the student to guarantee a correct integration from the first day. Likewise, students in general are informed of the different resources that the CSHG makes available to them as academic and administrative support tools; 1st year students are also introduced to the Academic Coordination Department.

Prior to and during the first day of the course, they will have access to various welcome information (specifically for 1st year students): general information, school calendars, class timetables, internal regulations, residence regulations, practicum (stage) regulations, distribution and timetables of facilities, departmental structure, information about Santiago, programmes and teaching guides, initial teaching material, etc.

The CSHG has an Academic Coordination Department, whose function is to plan, organise, supervise and control all teaching activity. This department has a Student Secretary's Office and a Pedagogical Guidance Service, available to students, which offers pedagogical support for the guidance and monitoring of students in the different academic paths.

From the beginning of the academic year and on an ongoing basis, the Academic Coordination Department monitors students, paying special attention to the integration and adaptation of foreign students or those with specific needs. Each year has a course tutor and there is a system of teaching tutoring by the teaching staff throughout the academic year, both individually and in groups.

The CSHG also has a Stages department (practicum or external internships) that advises students on organizing their internships in companies and possible future professional orientation, supported by different internship tutors and by the Alumni Association, which also participates in this work and is closely linked to the business sector.

The USC has a student tutor program for undergraduate degrees, so that students in their final years, after training provided by the University, carry out orientation tasks for students who are beginning their studies.

Student tutor program information:

Programa alumnos titores

The USC has a student-tutor program for the undergraduate degrees, so that final year students, after receiving training from the University, can perform orientational tasks to students initiating their studies.

Information about student-tutor program:

Programa alumnos titores

When a degree suspension occurs, the USC guarantees the adequate development of teachings that were initiated by their students until its suspension. For that, the Government Council approves the criteria related with the admission of new degree entry registration and the gradual suspension of teaching impartation, among others.

If the suspended degree is substituted for a similar one —modifying the nature of the degree—, the new degree regulations will set the conditions to facilitate students the continuity of the new degree’s studies. These regulations will also set subject equivalences in both programs.

The general requirements for undergraduate degrees.

Special access conditions or tests are not contemplated

- Students must demonstrate possession and understanding of knowledge in an area of study draw from the premise of a general secondary education. It is usually found in a level that —although it can be supported by advanced text books— also includes some aspects that imply knowledge arising from the forefront of their area of study.

- Students must be able to apply their knowledge to their work or vocation in a professional way and possess the competences which are usually demonstrated by means of the elaboration and defence of arguments and problem solving within their area of study

- Students must have the ability to collect and interpret relevant data —normally within their area of study— in order to make judgements that include a reflection on relevant themes of social, scientific or ethic nature.

- Students must be able to transmit information, ideas, problems and solutions to a public, both specialized and non-specialized.

- Students must develop those abilities of learning necessary to start higher studies with a high degree of autonomy

- The Degree in Hotel and Catering Business Management (Dual) aims to train professionals who are capable of carrying out management and direction tasks in hotel and catering business organisations, developing leadership skills, with a clear customer service orientation, a high capacity for permanent adaptation and innovation and results orientation in the different areas of the sector, favouring sustainable development and respecting diversity and multiculturalism: organising and analysing information, identifying opportunities, defining objectives and strategies, planning, designing and assigning resources, directing and motivating people, solving problems and making decisions, achieving objectives and evaluating results.

- Capacity for information management, analysis and synthesis.
- Capacity for organisation and planning.
- Oral and written communication in a business environment.
- Computer and ICT skills related to the field of study.
- Problem solving and decision making.
- Teamwork.
- Working in an international context.
- Interpersonal skills and conflict resolution.
- Recognition of diversity and multiculturalism.
- Critical reasoning, ethical and social commitment.
- Continuous autonomous learning and adaptation to new situations.
- Responsible leadership.
- Initiative, entrepreneurial spirit, resilience and achievement orientation.
- Motivation for continuous quality improvement and environmental sustainability.
- Project design and management.
- Research skills and intellectual curiosity.
- Ability to put knowledge into practice with a social and growth perspective.
- Vocation for service and spirit of collaboration.
- Order, hygiene, discipline, punctuality and personal image, in a proactive manner.
- Respect, tolerance and personal and professional responsibility.
- Self-confidence and security.

- Information management, analysis and synthesis ability.
- Organization and planification ability.
- Written and spoken communication in the business field.
- Computer and ICT knowledge related to the study field.
- Problem solving and decision making.
- Teamwork.
- Work in international contexts.
- Interpersonal relations and resolution of conflicts skills
- Recognition of diversity and multiculturalism.
- critical reasoning, ethical and social commitment
- Continuous autonomous learning and adaptation to new situations.
- responsible leadership-
- initiative, entrepreneurial spirit, resilience and success orientation.
- motivation for the continuous improvement of quality and environmental sustaiability.
- Design and management of projects.
- Research skills and intellectual curiosity.
- Ability to put knowledge into practice with a social and growth perspective.
- Vocation of service and collaborative spirit.
- Order, hygiene, discipline, punctuality and personal image, in a proactive manner.
- respect. tolerance and personal and professional responsibility.
- Self-confidence and security.