SOLICITUD PARA CAMBIAR EL NOMBRE DEL PROGRAMA U OFRECIMIENTO ACADÉMICO QUE NO IMPLIQUE CAMIO EN EL NIVEL O
EN EL ENFOQUE CURRICULAR DE LA OFERTA ACADÉMICASección 28.8
INFORMACIÓN DE LA INSTITUCIÓNNombre: Universidad del Este, Recinto de CarolinaUnidad: José A. (Tony) Santana International School of Hospitality and Culinary Arts
INFORMACIÓN DEL OFRECIMIENTO ACADÉMICO
Título del Ofrecimiento actual
Bachillerato en Ciencias en International Hospitality Management con concentración en “Event and Convention Planning”
CIP CODE52.0907) Meeting and Event Planning.
Título del ofrecimiento
Bachillerato en Ciencias en International Tourism Admininstration con concentración en “Special Events Production”
CIP CODE52.0907) Meeting and Event Planning.
Diseño Curricular Actual
Cantidad de
CréditosDiseño Curricular Sugerido
Cantidad de
CréditosEducación General 36 Educación General 36Cursos Medulares 48 Cursos Medulares 51Concentración/Especialidad 18 Concentración/Especialidad 15
Electivas 12 Electivas 6Otro Capstone Internado
63
Otro Capstone Internado
69
Total 117 Total 117
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
PROPÓSITO, JUSTIFICACIÓN Y FECHA DE INICIO
1.0 Propósito
La Universidad del Este ha procurado, desde sus inicios, ofrecer a la comunidad puertorriqueña servicios
académicos de excelencia contribuyendo al desarrollo sostenible de su entorno, según lo establece su misión. En armonía
con ésta, ofrece el Grado Asociado (Cert. ______) y el Bachillerato en Ciencias en International Hospitality Managemnt
(Cert. ______) desde el 1997 según autorizado por el Consejo de Educación Superior. En el año 2003, la escuela revisó
el programa de Grado Asociado en Operación de Hoteles y el Bachillerato en Hotel Management. De esta revisión,
surgió la necesidad de crear dos nuevas concentraciones: Alimentos y Bebidas (Cert. ______) y Planificación de Eventos
y Convenciones (Cert. _________). Cumpliendo con uno de los postulados de la misión de la Universidad de “promover
una cultura de calidad y efectividad a través de la acreditación especializada de los programas académicos”, la facultad y
administración de la escuela decidió perseguir dos de las acreditaciones más importantes para los programas de artes
culinarias y los de hospitalidad. Dos años más tarde, la facultad logró la primera acreditación profesional de la escuela
para los tres bachilleratos de antes mencionados. Este proceso de acreditación con la “Accreditation Commision for
Programs in Hospitality Administration ACPHA” le dio la oportunidad a los programas de Hotel Management, Food and
Beverage y Event and Convention Planning de auto-examinarse, destacando sus fortalezas, reconociendo sus debilidades
y de esta manera, crear planes de acción que contribuyan al fortalecimiento académico. Estos procesos ayudaron a
mejorar los programas y a la vez, validaron la calidad de los programas académicos que posee la ISHCA.
La facultad desea revisar el nombre del bachillerato y algunos cursos para continuar sirviendo a su comunidad y a
la industria y reconoce que es necesario atemperar los ofrecimientos a la luz de nuevas tendencias de mercadeo, los
cambios económicos y el crecimiento que experimenta la industria. La Organización Mundial del Turismo (OMT)
informó que aun a pesar de las dificultades económicas que el mundo ha experimentado, “el turismo continúa
experimentando crecimiento y mayor diversificación convirtiéndose en uno de los sectores económicos de más rápido
crecimiento económico” (WTO, 2013). http://www2.unwto.org/en/content/why-tourism. El ex-director de la Compañía
de Turismo de Puerto Rico, Luis Rivera Marín, reveló un informe en el 2012 que evidencia que por segundo año
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
consecutivo, Puerto Rico experimenta un crecimiento y se encamina a superar el récord histórico de noches cuartos
vendidos (El Nuevo Día, sección de Negocios, 19 de noviembre de 2012). Otro artículo publicado recientemente informa
que “se proyecta en Puerto Rico una demanda de empleo en el área turística como un sector de crecimiento” (El Nuevo
Día, 30 de enero de 2013). Estos datos son nuevamente sostenidos cuando el El Nuevo Día publica que entre las
industrias que más empleo generarán en el 2015 estarán los servicios de alojamiento y bebida (El Nuevo Día, 19 de abril
de 2014).
2.0 Justificación
Este crecimiento sostenido crea nuevas oportunidades para el sector educativo, exigiendo que la oferta académica
actual sea objeto de evaluación y de reflexión para determinar cómo continuar sirviendo eficientemente a la comunidad
puertorriqueña, especialmente en las nuevas tendencias que se han creado en la industria del turismo. La Universidad del
Este establece desde su misión que hará de esta reflexión una normativa institucional cuando declara, como uno de sus
objetivos, que se propone: “mantener actualizados los ofrecimientos académicos, fundamentados en el constructivismo,
la transdisciplinariedad, el servicio, la tecnología, la investigación y la internacionalización.”
A raíz de este proceso de reflexión, la José A. (Tony) Santana International School of Hospitality and Culinary
Arts (ISHCA) se ha propuesto atemperar sus ofrecimientos académicos a la realidad vigente del mercado y atender áreas
especializadas de mayor oportunidad y discusión en la actualidad, que incluye el emprendimiento, la sustentabilidad y la
eficiencia.
La ISHCA somete la presente propuesta para modificar el nombre del ofrecimiento académico vigente del
programa de Bachillerato en Ciencias en International Hospitality Management con concentración en Event and
Convention Planning a Bachillerato en Ciencias en International Tourism Management con concentración en Special
Events Production. Esta solicitud se presenta al concluir la investigación de la facultad y utilizando como base las nuevas
tendencias de la industria, la consulta a profesionales del área laboral, de facultad, de ex alumnos, de estudiantes activos
y del personal administrativo.
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
3.0 Fecha de Inicio
Sometemos la presente propuesta como Solicitud de Enmienda, acogiéndonos a la sección 28.8 del Reglamento
para el Otorgamiento de Licencia para Instituciones de Educación Superior en Puerto Rico de agosto de 1997, para
realizar cambio de nombre del ofrecimiento académico que no implique cambio en el nivel o en el enfoque curricular de
la oferta académica. La Institución solicita comenzar el ofrecimiento de esta concentración en agosto de 2014, tanto en la
modalidad de semestre como de part of term. El programa se ofrece en el Campus de Carolina y en el Campus de Cabo
Rojo de la Universidad del Este de Puerto Rico. Este programa tampoco cambió su “Classification Code” (CIP-Code)
del Departamento de Educación Federal.
Implicación de los cambio en el Nivel o Enfoque
Esta solicitud contempla cambios en el nombre del programa y algunos cursos. Sin embargo, estos cambios no implican
cambios en el perfil del egresado ni del grado asociado en Operación de Hoteles ni en el BS en International Hospitality
Management, excepto aquellos que se atemperan a los cambios económicos y de actualización con las tendencias de
mercadeo. El bachillerato continuará con el mismo enfoque al igual que el grado asociado. Esto pues las consultas
realizadas de los diferentes grupos focales mostraron estar alineados con el ofrecimiento y enfoque actual. Sin embargo,
se realizó una alineación con los objetivos de los programas para asegurar que todos se mantienen, modernizan o se
fortalecen en los cursos que se utilizan para cumplir con los objetivos del perfil del egresado.
Implicación del efecto de los cambios en los estudiantes matriculados en el programa
Esta solicitud contempla cambios en el nombre del programa y algunos cursos. Sin embargo, estos cambios no implican
cambios en la cantidad de créditos que toman los estudiantes para graduarse. Los estudiantes continuaran con los 117
créditos para el bachillerato. Estos cambios no afectarán a ningún estudiante ya que los mismos comenzarán a ser
efectivos para los estudiantes de nuevo ingreso o aquellos que luego de la evaluación individual deseen moverse al
revisado.
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Anejo A
1. Comparación del perfil del egresado del componente profesional del bachillerato vigente con los el perfil del egresado revisado del componente profesional.
Professional Component New Professional ComponentGraduates from the professional component of the Bachelor in International Tourism and Hospitality Management will possess knowledge on the concepts, theories and fundamentals of the tourism industry in its broadest sense. In addition, graduates will analyze and reflect on the dynamics of the industry, the fundamental paradigms of their areas and the prevailing situations of international and domestic markets concerning areas. They will be able to solve problems of a quantitative nature, management theory and leadership.
Graduates from the professional component of the Bachelor in International Tourism and Hospitality Management will possess knowledge on the concepts, theories and fundamentals of the tourism and hospitality industry and will have the soft skills needed to succeed in the service industry. In addition, graduates will analyze and reflect on the dynamics of the industry, the fundamental paradigms of their areas and the prevailing situations of international and domestic markets. They will be able to apply management theory and leadership to solve real life situations, communicate effectively, and will have enough judgment elements to make thoughtful/responsible decisions.
2. Comparación de los objetivos actuales del perfil del egresado del componente profesional del bachillerato vigente con los objetivos del perfil del egresado revisado.
By completing the requirements of the professional component, students must: Competences ObjectivesCognitive Skills: mental skills (Knowledge)
1 Understand the various segments of the field of tourism, its origins, development and current challenges.
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
5. Tourism & Hospitality Management
5.3 Evaluate the development of the hospitality industry.
10. Tourism Awareness
10.1 Discuss the development of the tourism and hospitality industry in Puerto Rico.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
10. Tourism Awareness
10.5 Assess the different employment opportunities available within the
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
hospitality industry.2 Perform the operational functions of customer
service.2. Excellence in Service
2.1 Design and implement operational processes to fulfill customers' expectations.
2. Excellence in Service
2.2 Value the importance of service quality within the hospitality organization
2. Excellence in Service
2.3 Design service standards and procedures to achieve a quality service that can increase the business economic competitiveness.
3 Analyze the existing relationship between the factors that determine the needs of the tourism and hospitality industry.
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
4 Apply the knowledge and skills in supervision and personnel administration.
1. Leadership 1.1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
1. Leadership 1.4 Motivate others to perform to the best of their capacity.
2. Excellence in Service
2.1 Design and implement operational processes to fulfill customers' expectations.
3. Emotional Intelligence
3.1 Recognize emotions and how they affect personal thoughts and behaviors.
3. Emotional Intelligence
3.2 Demonstrate ability to manage conflicts in the work place.
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
7. Effective Communication
7.1 Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
7. Effective Communication
7.2 Choose a professional image that fits the different professional situations/settings.
8. Social 8.1 Create feasible ideas, within the
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Responsibility tourism context, that promote the use of company resources to benefit the local community and the environment.
9. Technology 9.3 Assess how current technological changes positively increases productivity, communications and competitiveness.
5 Identify and point out the strengths and weaknesses of the local tourism activities through analysis and critical thinking.
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
5. Tourism & Hospitality Management
5.3 Evaluate the development of the hospitality industry.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
10. Tourism Awareness
10.1 Discuss the development of the tourism and hospitality industry in Puerto Rico.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
10. Tourism Awareness
10.5 Assess the different employment opportunities available within the hospitality industry.
6 Develop a global perspective of the administrative systems and their functions.
3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
7 Identify the most important local and international tourist destinations and its importance in the image and economy of the Island.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
8 Demonstrate mastery of the essential techniques to 2. Excellence in 2.1 Design and implement operational
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
handle complaints and work with difficult customers as well as the fundamental aspects of business etiquette related to the communication with colleagues, customers and supervisors.
Service processes to fulfill customers' expectations.
2. Excellence in Service
2.3 Design service standards and procedures to achieve a quality service that can increase the business economic competitiveness.
3. Emotional Intelligence
3.1 Recognize emotions and how they affect personal thoughts and behaviors.
3. Emotional Intelligence
3.2 Demonstrate ability to manage conflicts in the work place.
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
7. Effective Communication
7.1 Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
7. Effective Communication
7.2 Choose a professional image that fits the different professional situations/settings.
9 Apply the fundamental principles of mathematics, accounting and finance applied to the hotel industry.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
2. Excellence in Service
2.3 Design service standards and procedures to achieve a quality service that can increase the business economic competitiveness.
4. Business Research
4.1 Identify and define a problem or situation that affects the business performance.
4. Business Research
4.4 Apply basic statistical analysis to make inferences.
5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
5. Tourism & Hospitality Management
5.4 Recommend possible strategies to create an optimal maximization of resources.
11. Entrepreneurship
11.3 Act like a business owner, emphasizing on the business return on investment, when making decisions within the hospitality management context.
10 Familiarize the main legislations affecting the hospitality industry, its impact on the basic
3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
management functions and legal considerations when taking decisions.
4. Business Research
4.5 Use information analysis to propose solutions and/or make sound decisions.
5. Tourism & Hospitality Management
5.6 Discuss the most important legal issues that affect the Tourism and Hospitality industry in Puerto Rico.
8. Social Responsibility
8.2 Demonstrate ethical awareness and behavior.
Psychomotor Skills: manual or physical skills (Skills)11 Efficiently manage computerized programs for word
processing, spreadsheets, database, and other commercial applications.
4. Business Research
4.2 Search for and select reliable information sources.
4. Business Research
4.6 Present the research results in an organized and understandable way.
9. Technology 9.1 Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differentiation.
12 Build graphs to illustrate data, sell or inform, as deem necessary.
4. Business Research
4.2 Search for and select reliable information sources.
4. Business Research
4.6 Present the research results in an organized and understandable way.
9. Technology 9.1 Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differentiation.
13 Use email and the Internet efficiently and effectively as tools to facilitate the work.
4. Business Research
4.2 Search for and select reliable information sources.
11. Entrepreneurship
11.1 Demonstrate a positive attitude towards innovation and/or change.
11. Entrepreneurship
11.2 Develop innovative projects that are viable and can bring value to the hospitality industry.
14 Efficiently build and use tables, equipment and materials related to accounting.
4. Business Research
4.6 Present the research results in an organized and understandable way.
9. Technology 9.1 Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differentiation.
15 Use several basic technological tools. 4. Business Research
4.2 Search for and select reliable information sources.
4. Business Research
4.6 Present the research results in an organized and understandable way.
9. Technology 9.1 Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differentiation.
Affective Skills: growth in feelings or emotional areas (Attitude or self)16 Develop sensitivity in the student that the service
industry responds to the needs of the society.2. Excellence in Service
2.2 Value the importance of service quality within the hospitality organization
3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
17 Value humans that recognize that the organizational goals are met as a team.
1. Leadership 1.1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
1. Leadership 1.5 Demonstrate the capacity to multitask, performing with a sense of urgency, teamwork, drive, passion, and accuracy.
3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
18 Demonstrate desirable traits in the workplace such as punctuality, responsibility and positive attitude, among others.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
1. Leadership 1.5 Demonstrate the capacity to multitask, performing with a sense of urgency, teamwork, drive, passion, and accuracy.
2. Excellence in Service
2.2 Value the importance of service quality within the hospitality organization
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
7. Effective Communication
7.1 Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
7. Effective 7.2 Choose a professional image that fits
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Communication the different professional situations/settings.
8. Social Responsibility
8.2 Demonstrate ethical awareness and behavior.
11. Entrepreneurship
11.1 Demonstrate a positive attitude towards innovation and/or change.
19 Appreciate the contributions of different cultures. 3. Emotional Intelligence
3.4 Value and respect diversity within the organization.
20 Value ethics, discipline and teamwork. 1. Leadership 1.5 Demonstrate the capacity to multitask, performing with a sense of urgency, teamwork, drive, passion, and accuracy.
5. Tourism & Hospitality Management
5.6 Discuss the most important legal issues that affect the Tourism and Hospitality industry in Puerto Rico.
8. Social Responsibility
8.2 Demonstrate ethical awareness and behavior.
21 Show a positive attitude when confronted with challenging situations.
3. Emotional Intelligence
3.2 Demonstrate ability to manage conflicts in the work place.
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
11. Entrepreneurship
11.1 Demonstrate a positive attitude towards innovation and/or change.
22 To express interest of growing personally and professionally.
1. Leadership 1.5 Demonstrate the capacity to multitask, performing with a sense of urgency, teamwork, drive, passion, and accuracy.
23 Demonstrate sensitivity and empathy when considering the needs of customers and team members.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
1. Leadership 1.4 Motivate others to perform to the best of their capacity.
2. Excellence in Service
2.1 Design and implement operational processes to fulfill customers' expectations.
2. Excellence in Service
2.2 Value the importance of service quality within the hospitality organization
2. Excellence in Service
2.3 Design service standards and procedures to achieve a quality service that can increase the business economic competitiveness.
3. Emotional Intelligence
3.1 Recognize emotions and how they affect personal thoughts and behaviors.
3. Emotional Intelligence
3.2 Demonstrate ability to manage conflicts in the work place.
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
3. Emotional 3.4 Value and respect diversity within the
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Intelligence organization.7. Effective Communication
7.1 Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
3. Comparación del perfil del egresado del componente de concentración del bachillerato vigente con el perfil del egresado revisado del componente profesional.
Specific Skills of the Concentration in Special Events ProductionCurrent Concentration Component New Concentration ComponentGraduates from the Event and Conventions program will have the knowledge and skills needed to succeed as an event professional. Will be able to provide a quality service to a sophisticated clientelle in a highly competitive and technology oriented environment. Will have the capacity to make intelligent decisions independently and will be highly organized and creative. Will effectively manage a limited budget. Will identify goals and objectives that meet the client's needs and will ensure its compliance through the planning, organization, control, and evaluation of the event. Will be able to start and grow a career in any of the areas of the event's industry such as corporations, associations, event venues, hotels, cruise ships, recreation centers, and government entities. Will be able to join an organization and efficiently complete the assigned tasks.
Graduates from the Event and Conventions program will have the knowledge and skills needed to succeed as an event professional. Will be able to provide a quality service to a sophisticated clientele in a highly competitive and technology oriented environment. Will have the capacity to make accurate and timely decisions independently and will be highly organized and creative. Will effectively manage a limited budget. Will identify SMART goals and objectives that focus on the event's return on investment and on client's needs and will ensure its compliance through the planning, organization, control, and evaluation of the event. Will be able to start and grow a career as an independent event manager or in any of the organizations that serve the event's industry such as corporations, sporting organizations, entertainment and event production agencies, associations, event venues, advertising agencies, and government entities among others.
4. Comparación de los objetivos actuales del perfil del egresado del componente de concentración del bachillerato vigente con los objetivos del perfil del egresado revisado.
Cognitive Skills: mental skills (Knowledge)By completing the requirements of the professional component, students must:
1 Explain the importance of the event and conventions industry and its impact on the economy.
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
5. Tourism & Hospitality Management
5.3 Evaluate the development of the hospitality industry.
10. Tourism Awareness
10.1 Discuss the development of the tourism and hospitality industry in Puerto Rico.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Rico tourism and hospitality industry.2 Identify the most important event venues
locally and explain the responsibilities of an event manager
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
3 Analyze the impact of the basic operational aspects of the event planning process.
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
4 Design and communicate event goals and objectives based on the expected audience and event purpose.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
5. Tourism & Hospitality Management
5.4 Recommend possible strategies to create an optimal maximization of resources.
5 Identify sources of information relevant to planning an articulated and diverse program that lead to the achievement of event's goals and objectives.
4. Business Research 4.1 Identify and define a problem or situation that affects the business performance.
4. Business Research 4.2 Search for and select reliable information sources.
4. Business Research 4.5 Use information analysis to propose solutions and/or make sound decisions.
6 Develop event evaluation instruments and analyze them
4. Business Research 4.4 Apply basic statistical analysis to make inferences.
4. Business Research 4.5 Use information analysis to propose solutions and/or make sound decisions.
7. Effective Communication
7.1 Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differenciation.
7 Identify the needs of the markets he serves.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
8 Evaluate and analyze the possible venues for a particular event and determine its advantages and disadvantages as well as
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
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Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
its location.6. Critical Thinking 6.2 Form and support an opinion based on the
analysis of reliable information sources and/or previous experiences.
10. Tourism Awareness
10.1 Discuss the development of the tourism and hospitality industry in Puerto Rico.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
9 Evaluate and review service and insurance contracts.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
2. Excellence in Service
2.2 Value the importance of service quality within the hospitality organization
10 Organize diverse support services than lead to the event's success.
4. Business Research 4.1 Identify and define a problem or situation that affects the business performance.
4. Business Research 4.2 Search for and select reliable information sources.
10. Tourism Awareness
10.1 Discuss the development of the tourism and hospitality industry in Puerto Rico.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
11 Integrate the acquired knowledge through the analysis of cases and problem solving.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
1. Leadership 1.5 Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
12 Examine the room setup arrangements including audiovisual components to be used.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
14
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differentiation.
9. Technology 9.3 Assess how current technological changes positively increases productivity, communications and competitiveness.
13 Describe the elements related to reservations and lodging, transportation, registration and exhibitors.
5. Tourism & Hospitality Management
5.1 Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
5. Tourism & Hospitality Management
5.3 Evaluate the development of the hospitality industry.
5. Tourism & Hospitality Management
5.6 Discuss the most important legal issues that affect the Tourism and Hospitality industry in Puerto Rico.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism Awareness
10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
14 Select adecuate marketing, advertising, and promotion strategies for the event.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
15 Explain the logistical peculiarities of non-recurrent events
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
4. Business Research 4.2 Search for and select reliable information sources.
4. Business Research 4.5 Use information analysis to propose solutions and/or make sound decisions.
5. Tourism & Hospitality Management
5.5 Develop a strategic management plan that addresses the key areas of the tourism and hospitality operation.
5. Tourism & Hospitality Management
5.6 Discuss the most important legal issues that affect the Tourism and Hospitality industry in Puerto Rico.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
10. Tourism Awareness
10.2 Explain the different tourism markets in Puerto Rico.
10. Tourism 10.3 Describe and value the contribution of 15
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Awareness the different sectors that comprise the Puerto Rico tourism and hospitality industry.
10. Tourism Awareness
10.4 Describe the most important tourists attractions in Puerto Rico.
16 Contribute to the development of effective and efficient event programs and agendas.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
7. Effective Communication
7.1 Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
8. Social Responsibility
8.1 Create feasible ideas, within the tourism context, that promote the use of company resources to benefit the local community and the environment.
9. Technology 9.1 Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
11. Entrepreneurship
11.2 Develop innovative projects that are viable and can bring value to the hospitality industry.
17 Make sound, independent decisions regarding all the aspects of the event planning process.
1. Leadership 1.1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
Psychomotor Skills: manual or physical skills (Skills)By completing the requirements of the professional component, students must:18 Adequately manage the event budget
ensuring cost control.5. Tourism & Hospitality Management
5.4 Recommend possible strategies to create an optimal maximization of resources.
11. Entrepreneurship
11.3 Act like a business owner, emphasizing on the business return on investment, when making decisions within the hospitality
16
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
management context.19 Use basic audio visual equipment. 9. Technology 9.1 Demonstrate the proper use of technology
in creating projects, oral and written reports, and presentations.
9. Technology 9.2 Use technological advances to foster productivity, guest satisfaction, innovation, and product differentiation.
20 Develop mechanisms for evaluation and control of assigned and delegated tasks.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
5. Tourism & Hospitality Management
5.4 Recommend possible strategies to create an optimal maximization of resources.
21 Organize and conduct working meetings. 1. Leadership 1.5 Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.
1. Leadership 1.6 Value and support teamwork5. Tourism & Hospitality Management
5.2 Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
22 Design and implement preventive and control procedures to ensure safety and sanitation in the event venue.
1. Leadership 1.2 Model the traits of successful leaders to influence the behavior of others.
1. Leadership 1.3 Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
2. Excellence in Service
2.2 Value the importance of service quality within the hospitality organization
5. Tourism & Hospitality Management
5.4 Recommend possible strategies to create an optimal maximization of resources.
5. Tourism & Hospitality Management
5.5 Develop a strategic management plan that addresses the key areas of the tourism and hospitality operation.
6. Critical Thinking 6.1 Analyze a situation within the tourism and hospitality context and its possible solutions.
6. Critical Thinking 6.2 Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
Affective Skills: growth in feelings or emotional areas (Attitude or self)By completing the requirements of the professional component, students must:23 Develop sensitivity regarding the 2. Excellence in 2.2 Value the importance of service quality
17
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
importance of service within the events industry.
Service within the hospitality organization
2. Excellence in Service
2.3 Design service standards and procedures to achieve a quality service that can increase the business economic competitiveness.
24 Interpret its role as a facilitator and mediatior between the customer and its employees
1. Leadership 1.1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
1. Leadership 1.4 Motivate others to perform to the best of their capacity.
3. Emotional Intelligence
3.1 Recognize emotions and how they affect personal thoughts and behaviors.
3. Emotional Intelligence
3.2 Demonstrate ability to manage conflicts in the work place.
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
25 Value teamwork and the achievement of event and/or company goals.
1. Leadership 1.5 Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.
1. Leadership 1.6 Value and support teamwork26 Perform as a leader. 1. Leadership 1.1 Develop a vision that inspires stakeholders
to achieve organizational goals and objectives.1. Leadership 1.2 Model the traits of successful leaders to
influence the behavior of others.1. Leadership 1.3 Foster the development and
implementation of strategies to maximize the effectiveness and efficiency of the organization.
1. Leadership 1.4 Motivate others to perform to the best of their capacity.
1. Leadership 1.5 Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.
1. Leadership 1.6 Value and support teamwork27 Demonstrate the ability to work under
preassure.1. Leadership 1.5 Demonstrate the capacity to multitask and
work in teams, performing with a sense of urgency, drive, passion, and accuracy.
3. Emotional Intelligence
3.3 Handle stressful situations and facilitate a positive work environment.
28 Support change and necessary adjustments in the workplace.
11. Entrepreneurship
1.1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
18
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
5. Alineación de los objetivos de las competencias sugeridos del perfil del egresado del componente profesional con los cursos revisados.
OBJETIVOS DEL OFRECIMIENTO
ACADÉMICOPERFIL DEL EGRESADO
CURSO(S)
Código Título del curso
Destrezas Conceptuales Componente Profesional
1.2.4 Perfil del Egresado
1.5. Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.
Graduates from the professional
component of the Bachelor in
International Tourism and Hospitality
Management will possess knowledge
on the concepts, theories and
fundamentals of the tourism and
hospitality industry and will have the
soft skills needed to succeed in the
service industry. In addition,
graduates will analyze and reflect on
the dynamics of the industry, the
fundamental paradigms of their areas
and the prevailing situations of
international and domestic markets.
They will be able to apply
management theory and leadership
to solve real life situations,
communicate effectively, and will
have enough judgment elements to
make thoughtful/responsible
HMNG XXX
HMNG XXX
HMNG XXX
HMNG 280
HMNG XXX
HMNG XXX
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Guest Services
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation
2.1. Design and implement operational processes to fulfill customers' expectations.
HMNG XXX
HMNG XXX
HMNG 280
Sales & Negotiations in the Service Industry
Entrepreneurship, Leadership & Innovation
Guest Services
2.3. Design service standards and procedures to achieve a quality service that can increase the business economic competitiveness.
HMNG 280
HMNG XXX
Guest Services
Entrepreneurship, Leadership & Innovation
3.2. Demonstrate ability to manage conflicts in the work place.
HMNG 280
HMNG XXX
HMNG XXX
Guest Services
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation3.3. Handle stressful situations and facilitate a positive work environment.
HMNG 280
HMNG XXX
HMNG XXX
Guest Services
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation4.1. Identify and define a problem or situation that affects the business performance
HMHM XXX
HMNG XXX
HMNG XXX
Tourism Information Systems
Legal Issues & Ethics in Tourism
Sales & Negotiations in the Service Industry
19
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
decisions. HMNG XXX Organizational Behavior & Communication
4.3. Develop a methodology to analyze an operational problem.4.4. Apply basic statistical analysis to make inferences.4.5. Use information analysis to propose solutions and/or make sound decisions.4.6. Present the research results in an organized and understandable way.5.1. Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
HMNM XXX
HM__ XXX
HMHM XXX
HMEV XXX
Introduction to Local & International Tourism
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events5.2. Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
HMPS 235
HM__ XXX
HMHM XXX
HMEV XXX
HMNG XXX
HMNG XXX
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation
Professional Etiquette for the Tourism Industry
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
5.3. Evaluate the development of the hospitality industry.
HMNG XXX Introduction to Local & International Tourism
5.4. Recommend possible strategies to create an optimal maximization of resources
HM__ XXX
HMHM XXX
HMEV XXX
HMNG 360
HMNG XXX
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Tourism & Financial Management
Entrepreneurship, Leadership & Innovation
5.5. Develop a strategic management plan that addresses the key areas of
HMNG XXX Entrepreneurship, Leadership & Innovation
20
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
the tourism and hospitality operation.6.1. Analyze a situation within the tourism and hospitality context and its possible solutions.
HM__ XXX
HMHM XXX
HMEV XXX
HMNG 360
HMNG XXX
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Tourism & Financial Management
Entrepreneurship, Leadership & Innovation
6.2. Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
HMNG 280
HMNG 360
HMNG XXX
Guest Services
Tourism & Financial Management
Sales & Negotiations in the Service Industry
7.1. Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
HMPS 235
HMNG XXX
HM__ XXX
HMHM XXX
HMEV XXX
Professional Etiquette for the Tourism Industry
Introduction to Local & International Tourism
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events8.1. Create feasible ideas, within the tourism context, that promote the use of company resources to benefit the local community and the environment.
HMHM XXX
HMNG XXX
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation
9.2. Recognize the effect technology has over guest satisfaction, innovation and product differentiation.
HMNG XXX
HMNG XXX
Tourism Information Systems
Entrepreneurship, Leadership & Innovation
9.3. Assess how current technological changes positively increase productivity, communications and competitiveness.
HMNG XXX Tourism Information Systems
10.1. Discuss the development of the tourism and hospitality industry in Puerto Rico.
HMNG XXX Introduction to Local & International Tourism
10.2. Explain the different tourism markets in Puerto Rico.
HMNG XXX
HM__ XXX
Introduction to Local & International Tourism
Introduction to Restaurant & Foodservice
21
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
HMHM XXX
HMEV XXX
Operations
Introduction to Hotel Operations
Introduction to Special Events10.3. Describe the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
HMNG XXX
HM__ XXX
HMHM XXX
HMEV XXX
Introduction to Local & International Tourism
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events10.4. Describe the most important tourist’s attractions in Puerto Rico.
HMNG XXX Introduction to Local & International Tourism
10.5. Assess the different employment opportunities available within the hospitality industry.
HMNG XXX
HM__ XXX
HMHM XXX
HMEV XXX
Introduction to Local & International Tourism
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events11.3. Act like a business owner, emphasizing on the business return on investment, when making decisions within the hospitality management context.
HMNG XXX
HM__ XXX
HMHM XXX
HMNG XXX
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Entrepreneurship, Leadership & Innovation
OBJETIVOS DEL OFRECIMIENTO
ACADÉMICOPERFIL DEL EGRESADO
CURSO(S)
Código Título del curso
Destrezas Afectivas Componente Profesional
1.2.4 Perfil del Egresado
1. 1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
Graduates from the professional
component of the Bachelor in
International Tourism and Hospitality
Management will possess knowledge
on the concepts, theories and
fundamentals of the tourism and
hospitality industry and will have the
soft skills needed to succeed in the
service industry. In addition,
HM__ XXX
HMHM XXX
HMEV XXX
HMNG 280
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Guest Services1.2. Model the traits of successful leaders to influence the behavior of others.
HMPS 235
HMNG XXX
HMNG XXX
Professional Etiquette for the Tourism Industry
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation
22
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
graduates will analyze and reflect on
the dynamics of the industry, the
fundamental paradigms of their areas
and the prevailing situations of
international and domestic markets.
They will be able to apply
management theory and leadership
to solve real life situations,
communicate effectively, and will
have enough judgment elements to
make thoughtful/responsible
decisions.
1.3. Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
HMNG XXX
HMNG XXX
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation
1.4. Motivate others to perform to the best of their capacity.
HMNG 280
HMPS 235
HMNG XXX
HMNG XXX
Guest Services
Professional Etiquette for the Tourism Industry
Organizational Behavior & Communication
Entrepreneurship, Leadership & Innovation1.6. Value and support teamwork.
HM__ XXX
HMHM XXX
HMEV XXX
HMNG 280
HMNG XXX
HMNG XXX
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Guest Services
Organizational Behavior & Communication
Human Resources in the Tourism Industry2.2. Value the importance of service quality within the hospitality organization.
HMNG 280 Guest Services
3.1. Recognize emotions and how they affect personal thoughts and behaviors.
HMNG 280
HMNG XXX
Guest Services
Organizational Behavior & Communication 3.4. Value and respect diversity within the organization.
HMNG 280
HMNG XXX
HMNG XXX
Guest Services
Legal Issues & Ethics in Tourism
Organizational Behavior & Communication7.2. Choose a professional image that fits the different professional situations/settings.
HMPS 235
HMNG XXX
HMNG XXX
Professional Etiquette for the Tourism Industry
Human Resources in the Tourism Industry
Organizational Behavior & Communication8.2. Demonstrate ethical awareness and behavior.
HMNG XXX
HMNG XXX
Organizational Behavior & Communication
Legal Issues & Ethics in Tourism11.1. Demonstrate a positive attitude towards innovation and/or change.
HMNG XXX
HMPS 235
HMNG 280
Professional Etiquette for the Tourism Industry
Guest Services
Entrepreneurship, Leadership & Innovation
OBJETIVOS DEL PERFIL DEL EGRESADO CURSO(S)
23
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
OFRECIMIENTO ACADÉMICO Código Título del curso
Destrezas técnicas-motoras Componente Profesional
1.2.4 Perfil del Egresado
4.2. Search for and select reliable information sources.
Graduates from the professional component of the Bachelor in International Tourism and Hospitality Management will possess knowledge on the concepts, theories and fundamentals of the tourism and hospitality industry and will have the soft skills needed to succeed in the service industry. In addition, graduates will analyze and reflect on the dynamics of the industry, the fundamental paradigms of their areas and the prevailing situations of international and domestic markets. They will be able to apply management theory and leadership to solve real life situations, communicate effectively, and will have enough judgment elements to make thoughtful/responsible decisions.
HMNG XXX Tourism Information Systems
9.1. Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
HMNG XXX
HM__ XXX
HMHM XXX
HMEV XXX
HMNG XXX
HMNG XXX
Tourism Information Systems
Introduction to Restaurant & Foodservice Operations
Introduction to Hotel Operations
Introduction to Special Events
Tourism Marketing
Entrepreneurship, Leadership & Innovation11.2. Develop innovative projects that are viable and can bring value to the hospitality industry.
HMNG XXX
HMNG XXX
HMNG XXX
Introduction to Local & International Tourism
Tourism Marketing
Entrepreneurship, Leadership & Innovation
6. Alineación de los objetivos de las competencias sugeridos del perfil del egresado del componente de concentración con los cursos revisados.
OBJETIVOS DEL OFRECIMIENTO
ACADÉMICOPERFIL DEL EGRESADO
CURSO(S)
Código Título del cursoDestrezas Conceptuales Componente Concentración
1.2.4 Perfil del Egresado “Special Events Production”
1.5. Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.
Graduates from the Special Events
Production program will have the
knowledge and skills needed to
succeed as an event professional.
Will be able to provide a quality
service to a sophisticated clientelle
in a highly competitive and
technology oriented environment.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone2.1. Design and implement operational processes to fulfill customers' expectations.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone
2.3. Design service HMEV XXX Event Technology
24
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
standards and procedures to achieve a quality service that can increase the business economic competitiveness.
Will have the capacity to make
accurate and timely decisions
independently and will be highly
organized and creative. Will
effectively manage a limited budget.
Will identify SMART goals and
objectives that focus on the event's
return on investment and on client's
needs and will ensure its compliance
through the planning, organization,
control, and evaluation of the event.
Will be able to start and grow a
career as an independent event
manager or in any of the
organizations that serve the event's
industry such as corporations,
sporting organizations,
entertainment and event production
agencies, associations, event
venues, advertising agencies, and
government entities among others.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone3.2. Demonstrate ability to manage conflicts in the work place.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone3.3. Handle stressful situations and facilitate a positive work environment.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone4.1. Identify and define a problem or situation that affects the business performance
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone4.3. Develop a methodology to analyze an operational problem.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone4.4. Apply basic statistical analysis to make inferences.
HMEV XXX
HMEV XXX
CAPE 404
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone
4.5. Use information HMEV XXX Event Technology
25
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
analysis to propose solutions and/or make sound decisions.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone4.6. Present the research results in an organized and understandable way.
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Event Sponsorship & Media Relations
Special Events Capstone5.1. Explain the most important areas of the tourism and hospitality industry and how they interact with each other.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
5.2. Model the necessary managerial functions needed in the hospitality industry to contribute significantly to the strategic growth of the operation.
HMEV XXX
CAPE 404
Special Event Logistics
Special Events Capstone
5.3. Evaluate the development of the hospitality industry.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations5.4. Recommend possible strategies to create an optimal maximization of resources
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone5.5. Develop a strategic management plan that addresses the key areas of the tourism and hospitality operation.
HMEV XXX
CAPE 404
Special Event Logistics
Special Events Capstone
6.1. Analyze a situation within the tourism and hospitality context and its
HMEV XXX
HMEV XXX
Event Sponsorship & Media Relations
Special Event Logistics
26
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
possible solutions.CAPE 404 Special Events Capstone
6.2. Form and support an opinion based on the analysis of reliable information sources and/or previous experiences.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone7.1. Communicate messages effectively (in English and Spanish), orally and in writing, using the proper terminology in the hospitality context.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone8.1. Create feasible ideas, within the tourism context, that promote the use of company resources to benefit the local community and the environment.
HMEV XXX
CAPE 404
Special Event Logistics
Special Events Capstone
9.2. Recognize the effect technology has over guest satisfaction, innovation and product differentiation.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Special Event Logistics
Special Events Capstone9.3. Assess how current technological changes positively increase productivity, communications and competitiveness.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Special Event Logistics
Special Events Capstone10.1. Discuss the development of the tourism and hospitality industry in Puerto Rico.
HMEV XXX
CAPE 404
Event Facilities Management
Special Events Capstone
10.2. Explain the different tourism markets in Puerto Rico.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone10.3. Describe the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.
HMEV XXX
CAPE 404
Event Facilities Management
Special Event Logistics
27
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
10.4. Describe the most important tourists attractions in Puerto Rico.
HMEV XXX
CAPE 404
Special Event Logistics
Special Events Capstone10.5. Assess the different employment opportunities available within the hospitality industry.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Facilities Management
Special Event Logistics
Special Events Capstone11.3. Act like a business owner, emphasizing on the business return on investment, when making decisions within the hospitality management context.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events CapstoneOBJETIVOS DEL OFRECIMIENTO
ACADÉMICOPERFIL DEL EGRESADO
CURSO(S)
Código Título del curso
Destrezas Afectivas Componente Concentración
1.2.4 Perfil del Egresado
1. 1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.
Graduates from the Special Events
Production program will have the
knowledge and skills needed to
succeed as an event professional.
Will be able to provide a quality
service to a sophisticated clientelle
in a highly competitive and
technology oriented environment.
Will have the capacity to make
accurate and timely decisions
independently and will be highly
organized and creative. Will
effectively manage a limited budget.
Will identify SMART goals and
objectives that focus on the event's
return on investment and on client's
needs and will ensure its compliance
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone1.2. Model the traits of successful leaders to influence the behavior of others.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone1.3. Foster the development and implementation of strategies to maximize the effectiveness and efficiency of the organization.
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Special Event Logistics
Special Events Capstone
1.4. Motivate others to perform to the best of their capacity.
HMEV XXX
HMEV XXX
HMEV XXX
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
28
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
through the planning, organization,
control, and evaluation of the event.
Will be able to start and grow a
career as an independent event
manager or in any of the
organizations that serve the event's
industry such as corporations,
sporting organizations,
entertainment and event production
agencies, associations, event
venues, advertising agencies, and
government entities among others.
CAPE 404 Special Events Capstone
1.6. Value and support teamwork.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone2.2. Value the importance of service quality within the hospitality organization.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone3.1. Recognize emotions and how they affect personal thoughts and behaviors.
HMEV XXX
HMEV XXX
CAPE 404
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone3.4. Value and respect diversity within the organization.
HMEV XXX
HMEV XXX
CAPE 404
Event Facilities Management
Special Event Logistics
Special Events Capstone7.2. Choose a professional image that fits the different professional situations/settings.
CAPE 404 Special Events Capstone
8.2. Demonstrate ethical awareness and behavior.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone11.1. Demonstrate a positive attitude towards innovation and/or change.
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Special Event Logistics
Special Events Capstone
29
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
OBJETIVOS DEL OFRECIMIENTO
ACADÉMICOPERFIL DEL EGRESADO
CURSO(S)
Código Título del curso
Destrezas técnicas-motoras Componente Concentración
1.2.4 Perfil del Egresado
4.2. Search for and select reliable information sources.
Graduates from the Special Events Production program will have the knowledge and skills needed to succeed as an event professional. Will be able to provide a quality service to a sophisticated clientele in a highly competitive and technology oriented environment. Will have the capacity to make accurate and timely decisions independently and will be highly organized and creative. Will effectively manage a limited budget. Will identify SMART goals and objectives that focus on the event's return on investment and on client's needs and will ensure its compliance through the planning, organization, control, and evaluation of the event. Will be able to start and grow a career as an independent event manager or in any of the organizations that serve the event's industry such as corporations, sporting organizations, entertainment and event production agencies, associations, event venues, advertising agencies, and government entities among others.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone9.1. Demonstrate the proper use of technology in creating projects, oral and written reports, and presentations.
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Technology
Event Design & Layout
Event Facilities Management
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone11.2. Develop innovative projects that are viable and can bring value to the hospitality industry.
HMEV XXX
HMEV XXX
HMEV XXX
CAPE 404
Event Design & Layout
Event Sponsorship & Media Relations
Special Event Logistics
Special Events Capstone
30
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
7. Comparación del Perfil del Egresado vigente con el sugerido
CURSOS DEL OFRECIMIENTO ACADÉMICO
CÓDIGO Y NÚM. TÍTULO
HORAS
CRÉDITO
CÓDIGO Y NÚM. TÍTULO
HORAS CRÉDIT
O
Componente ProfesionalHMNG 101 Introduction To Hospitality Industry 3 HMNG
XXXIntro to Local & International Tourism 3
HMNG 201 Food and Beverage Management 3 HM__ XXX Restaurant & Foodservice Management & Service
3
HMNG 207 Basic Wines, Beers And Spirits 3 HMNG XXX
Hotel Operations 3
HMNG 211 Hospitality Ethics 3 HMEV XXX Introduction to Special Events 3HMNG 220 Purchasing and Menu Development 3 HMPS 235 Professional Etiquette for the Tourism
Industry3
HMNG 259 Hospitality Accounting 3 HMNG 259 Managerial Accounting for Tourism 3HMNG 280 Guest Services 3 HMNG 280 Guest Services 3HMNG 290 Spreadsheet & Database Applications 3 HMNG
XXXTourism Information Systems 3
HMNG 347 Hospitality Human Resources Management 3 HMNG XXX
Human Resources in the Tourism Industry 3
HMNG 350 Cost Control For Hospitality 3 HMNG XXX
Organizational Behavior & Communication 3
HMNG 360 Hospitality Finance 3 HMNG 360 Tourism Financial Management 3HMNG 365 Hospitality Law 3 HMNG
XXXLegal Issues & Ethics in Tourism 3
HMNG 370 Hospitality Sales & Marketing 3 HMNG XXX
Tourism Marketing 3
HMNG 380 Restaurant & Catering Concept Development 3 HMNG XXX
Entrepreneurship, Leadership and Innovation 3
COMM 205 Presentaciones Efectivas 3 HMNG XXX
Sales and Negotiations in the Service Industry 3
ENGL 246 Conversational English 3Sub total de Componente profesional 48 Sub total de Componente profesional 45
Componente Concentración en “Special Events Production”HMPS 235 Professional Etiquette For The Hospitality
Industry3 HMEV XXX Event Technology 3
HMEV 302 Intro to Event & Convention Industry 3 HMEV XXX Event Design & Layout 3HMEV 310 Convention Sales 3 HMEV XXX Event Facilities Management 3HMEV 315 Exhibit & Trade Show Management 3 HMEV XXX Event Sponsorship & Media Relations 3HMEV 406 Special Event Management 3 HMEV XXX Special Event Logistics 3CAPH 460 Convention & Event Planning Logistics Capstone 6 CAPE 404 Special Events Capstone 6
Sub total de Componente concentración 21 Sub total de Componente concentración 21
InternadosHMEV 455 Practicum In Event and Conventions (500 Hours) 3 HMNG 250 Internship I (seis meses, 25 hrs. Semanales) 6
HMEV 455 Internship 2 (300 hrs) 3
Sub total de Internships 3 Sub total de Internships 9
ElectivasHMHM XXX ISHCA Elective 3 HMHM
XXXISHCA Elective 3
HMHM XXX ISHCA Elective 3 HMHM XXX
ISHCA Elective 3
HMHM XXX ISHCA Elective 3HMHM XXX ISHCA Elective 3
31
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
Sub total de Electivas 12 Sub total de Electivas 6TOTAL: 84 TOTAL: 81
8. Cursos del ofrecimiento académico con profesor
CURSOS DEL OFRECIMIENTO ACADÉMICO CON PROFESORCÓDIGO Y
NÚM. TÍTULOHORAS
CRÉDITO PROFESOR
HMNG XXX Intro to Local & International Tourism 3 Luz LaFontaine Zoe Santiago
HM__ XXX Restaurant & Foodservice Management & Service 3 Luz LaFontaine
Rafael Menéndez
HMNG XXX Hotel Operations 3 Omar J. Pagán
HMEV XXX Introduction to Special Events 3 Zoe Santiago Ramón Corrada
HMPS 235 Professional Etiquette for the Tourism Industry 3 Luz LaFontaine
HMNG 259 Managerial Accounting for Tourism 3 Rafael Menéndez
HMNG 280 Guest Services 3
Luz LaFontaine Zoe Santiago Omar J. Pagán Stanley Tapia
HMNG XXX Tourism Information Systems 3 Zoe Santiago
HMNG XXX Human Resources in the Tourism Industry 3 Stanley Tapia
HMNG 402 Organizational Behavior & Communication 3 Omar J. Pagán
HMNG 360 Tourism Financial Management 3 Rafael Menéndez
HMNG XXX Legal Issues & Ethics in Tourism 3
HMNG 370 Tourism Marketing 3Zoe Santiago Luz LaFontaine Ramón Corrada
HMNG XXX Entrepreneurship, Leadership and Innovation 3 Rafael Menéndez
HMNG XXX Sales and Negotiations in the Service Industry 3 Stanley Tapia
Componente Concentración en “Special Events Production”HMEV XXX Event Technology
3 Zoé Santiago-Font
HMEV XXX Event Design & Layout3 Zoé Santiago-Font
HMEV XXX Event Facilities Management3 Zoé Santiago-Font
HMEV XXX Event Sponsorship & Media Relations 3 Ramón CorradaZoé Santiago-Font
HMEV XXX Special Event Logistics 3 Ramón CorradaZoé Santiago-Font
Internados
HMNG 250 Internship I (seis meses, 25 hrs. Semanales) 6 Marie Balado
32
Título del Ofrecimiento Académico: BS International Tourism Management CIP Code: 52.0907
HMHM 390 Internship 2 (300 hrs) 3 Marie Balado
CapstoneCAPH 460 Strategic Hotel Management Capstone 6 Ramón Corrada
Zoé Santiago-Font
Electivas
HMHM XXX ISHCA Electives 6
CERTIFICACIÓN
Certifico que toda la información y los documentos aquí incluidos, así como los que se sometan durante el proceso de evaluación son veraces, correctos y de conformidad con las disposiciones reglamentarias aplicables.
Reconozco que la información y documentación puede ser constatada y que ofrecer información incorrecta, falsa o engañosa podría implicar incumplimiento con estos estatutos. Tal incumplimiento puede implicar sanciones económicas o consecuencias hacia la licencia de la institución.
Entiendo que la Institución tiene la obligación continua de cumplir con los criterios de evaluación establecidos en la reglamentación vigente del Consejo de Educación de Puerto Rico.
Lcdo. Alberto Maldonado Ruiz RectorNombre del Ejecutivo Principal Título del Puesto
Firma Fecha
33
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