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.
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.
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.