The aim of this course is for students to consolidate their understanding of the environment and marketing-mix management, at the international level.

Students will become acquainted with different concepts and theories concerning leadership, as well as with the development of leadership skills. Additionally, they will be able to identify the leader's role in the cration and institutionalization of an organizational change process.

Students will define their commitment as entrepreneurs and will be capable of developing a feasibility analysis for their business propositions. At the conclusion of this course, students will have learned how to develop a business plan.

The aim of this course is to acquaint students with models of organizational theory in the changing environment of the real world, in order to understand how the parts of an organization and the organization as a whole work, analyzing both small and large global organizations.

The aim of this course is for students to: (1) Get acquainted with the changes that gastronomy has gone through over time and the situations that have had an impact on collective nourishment. (2) Analyze the importance of basic nutrition and nourishment knowledge in the preparation of menus and the way to avoid their contamination. (3) Learn the different cooking methods and their application in different foods. (4) Learn typical dishes from different regions.

The aim of this course is for students to learn the basic aspects of hospitality and tourism as well as to develop management techniques to operate hotels and restaurants.