Les Roches Marbella
Kitchen: The course offers students foundation knowledge in preparing food using all major cooking methods, while also applying proper hygiene, energy conservation and wastage prevention techniques. Students will learn to appreciate quality and gain a significant understanding of raw materials. The course is designed for students to work in teams or individually to produce high-quality food in an effective and efficient way.
Service: This module prepares students to work effectively and efficiently within a team to provide a timely basic banquet food and beverages service. In the ‘a La Carte’ operations setting, the students are taught to provide a high standard of fine dining service, working independently within a restaurant environment. In addition, the students are shown the art of flambé, filleting, gueridon service and mixology, which will prepare them for any type of restaurant situation within the industry.
Five main components make up this course – Rooms Division Operations (Front Office and Housekeeping), Customer care, Applied Front Office Techniques, Housekeeping Technical Operations and Opera PMS. The programme covers all aspects of the ‘Guest Cycle’ in relation to the Rooms Division department. The course considers the role of customer care within the hotel, and particularly within the Rooms Division environment. The importance of close communication and cooperation between the two sub-departments is stressed. In addition, students will have the opportunity to develop the practical knowledge and skills required of operational staff in Front Office PMS and Housekeeping. These skills will be developed in the classroom, the practical reception area and housekeeping operations area.
This course will highlight that today F&B departments are going through a concept turnover. There is an overwhelming competitiveness in this business; the costs involved are high and the profit margins low in comparison. This course introduces the students to the duties of an F&B Manager, both financial and operational aspects. The course stresses the importance of Total Quality Management in today’s fast-track, changing world, and the importance of labour cost control and staff motivation. The students will become familiar with Profit and Loss Statements, and how to interpret them. The course also includes a view into the practical management aspects within the school’s F&B department.
This course covers principles and practices of financial accounting such as GAAP, transaction analysis, adjustments, inventory analysis, cost and other accounting concepts related to the preparation and analysis of the main financial statements. This hospitality finance course will introduce and develop the major analytical skills hospitality managers and business operators require in terms of facilitating effective financial planning, control and decision making in a hospitality accounting context. Consequently, this course integrates the major elements of financial and management accounting pertaining to a hotel/restaurant environment.
This course prepares the student for the organisational and strategic management of a modern international Rooms Division organisation. Advanced managerial concepts concerning planning, staffing, and cost and revenue control of Rooms Division operations will be discussed to provide a foundation for the new manager.
Given that hotel facilities are costly, complex, and unique in many ways, managing hotel operations in a responsible manner requires the application of specific knowledge and skill. This course provides an introduction to the key issues involved in hotel operations management, incorporating contemporary issues of environmental protection and sustainability. Illustrated with examples drawn from the industry, the course will prepare students to deal with facilities-related questions and problems as they arise in practice. Whilst focusing on the hospitality industry, knowledge gained will prove applicable in many similar micro-organisational settings.
This course will focus on understanding the importance of the employment cycle within a hotel, and the different variables (technology, employment law, discrimination, health and safety) affecting the smooth run of it. Recruitment and selection, as a key function within the Human Resources environment, will be an important area of study on this course in order to allow the students to understand the importance of having a proactive, creative and professional approach when dealing with hiring matters. It is evident that positive motivation at work provides individuals with a unique opportunity to excel in performance within the hotel industry. For that, the organization must implement strategically designed plans, for example in compensation and benefits, career development, internal recruitment, and any other HR areas. Controlling the Human Resources budget will be another area of importance within the course, as all tasks delivered and developed within Human Resources will have to be budgeted and controlled for a successful evaluation of outcomes.
This course offers a thorough grounding in Services Marketing with a particular focus on hotels. It aims to address the various opportunities service oriented hospitality companies need to adopt in their approach to marketing planning in the digital world. Starting from an understanding of the major differences between service and product marketing, the course examines the impact of the digital age shaping current strategies. Students will also be prepared to deal with the disruptive digital environment and current trends to identify opportunities and design sound business practice for the online customer.
The course aims to develop an understanding of the process of entrepreneurship and the business environments in which the process takes place. Building on a number of previously and simultaneously taught units, this course will provide students with the foundations for acquiring knowledge and skills to enable them to make a planned decision to proceed and develop their own ventures. Through business modelling, value enhancing decisions will enable students to be more entrepreneurial within existing organizations and perform well when identifying opportunities or leading a project.
The students will be taught how to identify strategic challenges in the global hotel industry. Tools for evaluating business environments and making rational strategic decisions are introduced. This course provides an overview of the current strategic orientations of hospitality and hotel firms, and of the consequences of major trends on the future of the industry.
This is a project management-led course integrating the disciplines of Food and Beverage Operations Management, Financial Management, Human Resources Management, Marketing and Logistics. Students will be assessed before, during and after the event on their planning, managing and evaluation of a live event presented during the semester to a range of internal and external customers.
The course provides a foundational perspective for social responsibility in relationship to individuals, organizations, and the community. Our global future depends on grasping the need for a transition towards a sustainable society searching for the balance between social, environmental and business aspects of life. The course will provide an overview of Corporate Social Responsibility (CSR) as an alternative principle in the business environment. Students will be able to identify and implement strategic practices and gain the skills to analyze, develop and make recommendations for implementing strategic CSR in organizations and assist consumers wanting to behave responsibly.
Yield and revenue management strategy can be considered critical for hotel operations. This subject provides students with an overview of revenue management for the hotel industry in terms of a process created to increase revenue. Demand, reservation scheduling and variable pricing are important variables to be understood by the student. Additionally, the students will be given a foundation in strategies and models, such as: pricing models, forecasting, group management, overbooking and pricing strategy, among others. These are highly important factors and their successful management is a critical function for hotel business development.
The student will learn how to put academic research together with their specific business curiosity in order to create a capstone project, supervised by relevant faculty to the area of knowledge.