The aim of this course is for students to understand and apply strategic planning to meetings tourism, recognizing the different factors that influence this type of tourism and identifying development strategies.
The aim of this course is for students to understand and apply strategic planning to business tourism, recognizing the different factors that influence this type of tourism and identifying development strategies.
After completing this course, students will be able to identify variables and prepare traditional dishes from other cultures, through the knowledge gained from the study of the traditions of the cuisine of the different parts of the world, such as Europe , Asia , and America, in order to apply new trends in international cuisine.
The aim of this course is for students to analyze and relate cultural aspects of geographical regions with their culinary art. Students will identify the most popular ethnic traditions and the different representative cuisines which have had an important influence on Mexican and international gastronomy. Through case studies, they will learn the success factors at a national and international level and will stay current as regards the latest trends in gastronomy.
After completing the course, students will be familiar with the process of attracting, organizing and managing business tourism events from an integrated perspective of the target range in order to be able to organize any tourism event.
This course aims to acquaint students with the interaction that exists between the hotel industry and tourism activity, analyzing the new trends in hotel services, consumer programs, quality levels and controls, and the determining factors of national and international competitiveness.
At the conclusion of this course, students will be able to develop the design of a restaurant as well as its administration in order to be able to develop professionally in this field.
The aim of this course is to analyze different types of products, their classification, administration, lifecycle stages, and the strategies related to positioning in the tourism industry.
The aim of this course is for students to design and implement branding strategies which are appropriate for the handling and management of brand equity in order to generate sustained growth as well as adequate brand management over time.
This course aims to make multivariable analysis techniques an integral part of students' knowledge in order to enhance the methodologies that they have learned, for the purpose of improving the decision-making process in the field of market research, as a useful information tool for the decisions of a company's top managers. Students will carry out practical research with multivaried analysis of the gathered data.