Dades generals

Curs acadèmic:
2019
Descripció:
Assignatura que dona el coneixement dels sistemes de gestió de les empresas hoteleres i de restauració mitjançant la valoració de les marques de producte
Crèdits ECTS:
6

Grups

Grup A

Durada:
Semestral, 2n semestre
Professorat:
BENET MAIMI POU
Idioma de les classes:
Anglès (100%)

Grup ER

Durada:
Semestral, 2n semestre
Professorat:
BENET MAIMI POU
Idioma de les classes:
Anglès (100%)

Competències

  • 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

Continguts

1. The Franchise. Introduction and Definition.

2. Advantages and disadvantages. Franchise Basic Ingredients. Disclosure documents. Evaluating a franchise. Types of fees. Structure for a franchise. The franchise legal stages.

3. What Support Can You Expect from the Franchisor? The operations manual. Franchisee training program. Marketing manual. Franchise Business Plan and Financing. Effective development of a franchise support organisation.

Activitats

Tipus d’activitat Hores amb professor Hores sense professor Total
Altres 3 15 18
Anàlisi / estudi de casos 11 20 31
Cerca d'informació 2 10 12
Classes expositives 6 10 16
Classes participatives 5 17 22
Debat 5 12 17
Exposició dels estudiants 5 5 10
Lectura / comentari de textos 0 8 8
Treball en equip 1 10 11
Tutories 4 1 5
Total 42 108 150

Bibliografia

Avaluació i qualificació

Activitats d'avaluació:

Descripció de l'activitat Avaluació de l'activitat %
Case 1: Strategic partnership in Hotel Industry: A study on the performance of franchise partnership model of TTDC Hotels
Case 2: Franchising And The Society: The Case Of Franchising In The Hotel Industry
Case 3: Franchising Hospitality Services The case of McDonald’s Restaurants Limited
Case 4: The IMC Sourcebook Readings and Cases in Integrated Marketing Communications How a Burger King Franchise Can Succeed in a Competitive Fast Food Industry
Case 5: The Choice between Management Contracts and Franchise Agreements in the Corporate Development of International Hotel Firms
Case 6: ACCORD Franchise
Exposure skills, mastery of verbal and non-verbal communication, organization of information, content, conclusions and future proposals are the most valued elements.
1. Organization: The information is developed in a logical and ordered way. It is a logical sequence, with a clear index. Any student can follow the presentation and understand it.
2. Interest. It has been a good analysis of the information, is explained clearly, new bibliography is added to help, attractive language is used.
3. Knowledge: The student knows the case well and the presentation. All concepts related to the topic are applied. There is a good summary, good conclusions and a good proposal for the future.
4. Images: Are they timely? They help the presentation?
5. Communication: Timely language and appropriate verbal and non-verbal communication are used.

Although the majority of cases are made in teams, the score is individual. Once delivered, presented and punctuated the cases, the average of all of them will be made for each student.
55
Development of a new franchise. Teams will be formed. Teams will have to invent a hotel or restaurant brand and develop all the necessary elements to launch the franchise and develop the main elements (contract, manuals, ...) Continuous work throughout the course, creativity, originality, application of theory to practice, the contribution of new ideas in the fundamental elements of the franchise and the presentation (in Word, power point, …) are the criteria that will serve to evaluate this point. 30
Students will prepare and present theoretical concepts and discussion topics in group and / or individually depending on the topic Participation, communication, attention and relationship between concepts transmitted, contribution to group and class discussion, answers to teacher or student questions and initiative, are the main items of assessment.
The final grade will be the average of all the works done.
15

Qualificació

Types of evaluation

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.

For Continuous Evaluation, a minimum of 80 % class attendance is required, regardless of any justification for non-attendance. Only those absences which are reported by the Academic Board of Directors will not be counted as non-attendance. Students who do not meet the attendance requirement will lose the benefits and partial grades of Continuous Evaluation and must sit a global evaluation, without any further re-sit.

The final marks of Continuous Evaluation will be communicated before the end of the teaching period (May 15, 2020), and in any case before the Global Evaluation period begins.

Both in Continuous Evaluation and in Global Evaluation there is an option of re-evaluation (re-sit) if the passing grade is not reached; the conditions are detailed below.


1. Continuous evaluation:
55% Case studies
30% To invent a hotel or restaurant brand and develop all the necessary elements to launch the franchise
15% Participation, communication and attention during the classes.

The system of Continuous assessment is only possible for students with a minimum of 80% attendance February to May, regardless of justifications. This means that a maximum of 3 sessions (10.5 hours) may be missed in total.

Students who fail the Continuous assessment will be re-evaluated in the Global Re-sit Exam (Reevaluación). This exam includes all the work covered from February to May. The Exam consists of a written exam.

Continuous Assessment students who do not have 80% attendance will be evaluated in the Global Re-sit Exam (Reevaluación). This exam includes all the work covered from February to May. The Exam consists of a written exam.


2. Global evaluation: 100% Final Exam.

These students must sit the Global Exam in May. This exam includes all the work covered from February to May. The Global Exam consists of a written exam.
The students who fail the Global Exam will be re-evaluated in the Global Re-sit Exam (Reevaluación).


3. Global Re-sit Exam: 100% Final Exam.

The Global Re-sit Exam consists of a written exam.

Criteris específics de la nota «No Presentat»:
A student who fails to sit at least one of the evaluations mentioned above (continuous evaluation activities and/or global exams) will be qualified “No presentado”.

Observacions

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 maximize 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.