Estudia

• Analitzar i crear nous productes i serveis turístics i hotelers de manera independent, innovadora i empresarial
• Analitzar els resultats de la política de l'activitat turística i hotelera, traslladant als objectius interns i fent plans concrets per a la seva implementació en els nivells de la funció departamental o de negoci.
• Dissenyar, controlar i millorar els processos de planificació i organització l'activitat turística i hotelera
• Conèixer i estudiar les tècniques de la gestió econòmica, comptable i financera de l'empresa hotelera i de restauració
• Dur a terme procediments d'anàlisi i síntesi per interpretar l'activitat hotelera i de restauració
• Desenvolupar la capacitat de diagnosticar i resoldre problemes mitjançant la recerca d'informació de diferents fonts per tal de prendre les decisions més encertades
• Utilitzar els idiomes estrangers estudiats com a vehicles normalitzats de comunicació internacional
• Identificar i seleccionar documentació jurídica actualitzada mitjançant la utilització de bases de dades jurídiques i compendis legislatius

1. 1. Introduction to Franchising in Hospitality: • Definition and evolution of franchising • Why franchising dominates hospitality growth • Franchising vs management contracts vs ownership • Global trends in hospitality franchising • Benefits and risks for franchisors and franchisees. 2. Understanding Franchise Structures: • Types of franchise systems • Business-format franchising • Master franchising • Area development agreements • Multi-unit franchising • Conversion franchising. 3. The Franchise Relationship: • Roles of franchisor and franchisee • Support systems • Training and operational assistance • Quality assurance • Conflict management. 4. Launching and Managing a Franchise: • Site selection • Market feasibility studies • Financial planning • Franchise disclosure documents • Opening procedures • Key performance indicators (KPIs). 5. International Expansion and Global Growth: • Internationalization strategies • Market selection • Cultural adaptation • Cross-border challenges • Emerging markets in hospitality. 6. Digital Transformation in Franchise Systems: • Digital ecosystems • CRM systems • Revenue management • Mobile ordering and self-service technologies • Cloud-based franchise management. 7. Artificial Intelligence and Data Analytics in Franchising: • AI applications in hospitality • Predictive analytics • Dynamic pricing • Customer personalization • Chatbots and virtual assistants • AI-driven operational efficiency. 8. Sustainable Franchise Management: • ESG principles • Sustainable operations • Green certifications • Responsible supply chains • Social impact and community engagement. 9. Innovation, Local Adaptation and Customer Experience: • Glocalization strategies • Service innovation • Experience economy • Localization of products and services • Customer journey management. 10. Emerging Trends and Future Business Models: • Platform economy and digital marketplaces • Hybrid franchise models • Asset-light growth strategies • Franchise resilience during crises • Generation Z consumers • Smart hotels and connected restaurants • Future skills for franchise leaders. 11. Final Group Presentations: Students present a future-oriented hospitality franchise concept. Teams must design a hospitality franchise concept for 2035.

• Jordan, B. (2024). Hotel Franchise Development | Hotel Development Career | Hospitality Careers (Video). Recuperat , a https://www.youtube.com/watch?v=MuJbWSpHLMM
• Khan, M. A. (2021). Restaurant franchising: Concepts, regulations and practices (3rd ed., rev. and up). Apple Academic Press.
• International Franchise Association. (2024). Franchising and technology: The future of franchise operations. International Franchise Association.
• Spinelli, S., Rosenberg, R. M., & Birley, S. (2021). Franchising: Pathway to wealth creation (4th ed.). FT Press.
• World Travel & Tourism Council. (2024). Hotel sustainability basics: Guidance for hospitality businesses. World Travel & Tourism Council.

Activitats d'avaluació:

General conditions for assessment

1. Assessment system
? Continuous assessment (mandatory)
? Global assessment (only in special cases):
• For repeating courses from previous years.
• In cases approved by the Academic Directorate.

2. Attendance required for continuous assessment
? Minimum 80% attendance in classes
? No justified absences for theory classes. Only absences accepted by the Academic Directorate are valid.
• If an accepted absence affects an assessment, an alternative will be offered.
? Results of the continuous assessment will be shared before the end of the teaching period.

3. Second chance (reassessment)
? Mandatory for students who fail or do not meet the attendance requirement.
? Exam dates will not be changed (except for serious, documented reasons).
• Examples of invalid reasons: driving test, travel, mild illness.

4. Support for special needs
? If a student has special needs, the Academic Directorate will inform the teaching staff.
? Assessment will be adapted to ensure equal opportunities.

5. ZERO tolerance for cheating
? If a student cheats in any assessment --> Fail (grade 0) with no second chance.
? A disciplinary process will begin.

6. Submission of assignments
? Deadline: maximum 24 hours after the original due date.
• More than 24 hours late --> Grade 0.
• Less than 24 hours late --> Maximum grade of the assignment: 5 (if passed).
? Teachers may apply stricter rules.


Continuous evaluation

? It is necessary to attend class (minimum 80%) and complete the required tasks.
• Case studies: 20% of the final grade
• Development of a new franchise (group work): 24%
• 2 Written exams: 28% each exam. Total 56%
? Students who do not pass the subject (fail mark or lack of attendance) will have to take the re-sit evaluation.
If they do not take the re-sit, the final grade will be “Not Presented” (N.P.).


Global evaluation

? Only for students from previous academic years who need to retake the course.
? Comprehensive exam covering the entire course content, scheduled during the official school exam period.
? Students who fail the subject have to take the Re-sit evaluation (Reevaluación) under the same conditions.
If they do not take the re-sit, the final grade of the subject will be “Not Presented” (N.P.).


Re-sit Evaluation (Reevaluación)

? The resit exam is for students who:
• Did not pass the continuous or final assessment, or
• Did not meet the 80% attendance requirement for continuous assessment.
? It is a comprehensive exam covering the entire course content, scheduled during the official school exam period.
? The maximum grade for the re-sit exam is 5 out of 10.

Criteris específics de la nota «No Presentat»:
If a student fails the subject and does not take the reassessment test(s), the final grade will be “Not Presented” (N.P.).

Avaluació única:
The ordinary evaluation system is Continuous Evaluation for all students. Global Evaluation (no class attendance required) is limited to students from previous courses and, in some very special cases, students who are explicitly authorized by the Academic Board of Directors to undergo global evaluation in this subject.

Requisits mínims per aprovar:
Per considerar superada l’assignatura, caldrà obtenir una qualificació mínima de 5.0

Students can send an email to the teaching staff to request a meeting. The tutorial can take place either in person or online.

All necessary information will be explained during class. If needed, an email will also be sent to the whole group or to the relevant students.
Students must contact St.Pol HC and teachers exclusively through the institutional email. The institution does not take responsibility for communications made through other digital channels.

The subject of Franchises is a subject that will help you understand the structure and way of working of the large hotel and catering chains that you will find in your working life. Among the 50 largest franchises in the world, 20 are from our sector.

The program is designed to maximise the transfer of knowledge about franchising with a combination of lectures, presentation of concepts by students, discussions and case studies.
Students will work in small groups to learn how to develop their strengths, correct their weaknesses, and develop their leadership qualities. Elements that you can then put into practice in your professional development.
At the end of the program, students will be able to:
• Determine Critical Success Factors for Managing a Franchise
• Leverage emerging trends in the franchise industry
• Gain the knowledge, skills, and analytical skills needed to succeed in franchising
Students will gain critical knowledge, practical knowledge and analytical skills necessary to succeed in franchising.