The relevance of this department in Florence is highly significant considering the city's position in international tourism and therefore the ongoing evolution of lodging practices and trends. Courses feature topics ranging from front office procedures to housekeeping and yields management.
3 semester credits. This course features an in-depth study of Internet practices for tourism managers, including a detailed examination of the current practices of on-line tourism marketing and destination management systems. Covered topics include an advanced investigation of sales tactics and procedures used in the hospitality sales environment, the practical application through role plays and skills practice, and the planning and managing of e-commerce for global distribution systems. Topics also include the opportunities, limitations, issues, and risks of digital practices from a managerial perspective. Prerequisites: Hospitality Marketing or equivalent.
3 semester credits. With the advent of new technologies, markets, and products, the rapidly changing responsibilities of the housekeeping staff demand a wider range of knowledge and know-how for today's lodging industry. Housekeeping staff is no longer responsible only for cleaning duties and time schedules but must also be knowledgeable about issues related to staff diversity, managing relations with unions, and maximizing the use of technology. Professionals must also be aware of growing health and safety concerns. This course will explore the role of the housekeeping department in hotel/lodging operations and will focus mainly on the effective communication between housekeeping, front office, and the engineering and maintenance staff. Specific focus will be given to the management and administrative aspects of housekeeping. Lastly, the course will also incorporate new concepts of energy conservation and risk management to address issues of sustainability, security, and guest room technology in the industry.
3 semester credits. This course examines two critical areas of hospitality management such as management operations and front office procedures. In the first part of the course, students will examine the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, and policies. Such topics are necessary in order to effectively manage hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures from business flow to reservation processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied from a service-oriented perspective.
6 semester credits. This course examines two critical areas of hospitality management such as management operations and front office procedures. In the first part of the course, students will examine the industry from a managerial perspective by covering the business procedures, accounting controls, legal issues, and policies. Such topics are necessary in order to effectively manage hospitality structures such as hotels, resorts, restaurants, and clubs. The second half of the course focuses on front office procedures from business flow to reservation processes, revenue management, accounting, internal control, night audit, and computer systems for guest management. Housekeeping operations, guest accounts, room management, and other services will also be studied from a service-oriented perspective. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
3 semester credits. The aim of this course is to provide students with the main concepts and methods of valuing real estate. Students will explore the property valuation profession, gaining knowledge of the five traditional methods of valuation and undertaking their own valuation calculations. This course also focuses on ROI (return on investment) analysis for real estate investments for tourism purposes. Students will also become familiar with the different methods of measurement and valuation standards
3 semester credits. Students of the hospitality internship course will be introduced to hospitality management and operations through internships activities and projects related to hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours or ongoing research-based and production/editing activities for remote placements. The internship enhances student knowledge through field experience held in a professional environment overseen by a supervisor who regularly monitors the internship progress and development, and guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’’s language and professional skills. Main tasks: Industry research and market trends analysis, operational involvement and analysis, client relations, performance analysis of services, consumer trend observations and projections, strategic planning for hospitality businesses, final portfolio. Additional materials/Dress code: Business casual attire for dress code, please note that dress code requirements may vary depending on placement. Not applicable to remote option. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.