General competences

• Formulation of critical thought processes and their dissemination.

• Development of personal learning strategies.

• Preparation of innovative and competitive proposals for professional activities and research.

• Respect for plurality and diversity of ideas and situations.

Specific competences

• Knowledge and understanding of the basic principles of hotel management.

• Application of concepts related to the hospitality products and companies, and restaurant business into practice and into a strategic, operative and functional level.

• Integration of knowledge and skills for professional and/or educational work.

• Ability to propose alternative and creative solutions to problems.

Generic competences

• Planning and organization of team work.

• Ethical and responsible behaviour toward the environment, society and culture.

• Adaptation to technological changes and use all the possible communication tools.

• Business insight and understanding of needs and future changes.