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Undergraduate admissions México
Administration and Hospitality

Administration and Hospitality

CampusMéxico

Hospitality wiht a sense of life.

A path of excellence in the industry of hospitality.

How was ESDAI formed?

ESDAI stands for School of Administration of Institutions.

In 1967 the Board Home and Culture, started the plans for the creation of a Latin American Center of University Studies directed to the holistic training of women through a profession.

Later on the project of the university degree: Major in Administration of Institutions. The curriculum was elaborated, the building was planned and the faculty was sent to Spain, Germany, and Italy to be prepared.

A trip was taken to establish direct contact with the School of Administration of Hotels at Cornell University and with the Council of Hotel Restaurants and Institutional Education, from which consultancy was received.

In 1969 formal classes started at 16 Canteras de Oxtopulco Street, Universidad Oxtopulco, Coyoacán, Mexico City with a group of students from the United States, Venezuela, and different states of the Mexican Republic with faculty from IPADE (Panamerican Institute of Top Business Management) and UNAM (National Autonomous University of Mexico).

Miguel Alemán Velasco, president of the National Tourism Council, opened the building that shelters ESDAI and the RUL (Latin American University Hall of Residence) in 1970.

In 1989, ESDAI joined the majors that Universidad Panamericana offered through a cooperation agreement.

The area of Specialist and Diploma Courses has been consolidated and has programs not only at D. F. but also in Guadalajara, Puebla and San Luis Potosí.

Since 1998 it has helped with the training not only of national institutions but also of foreign ones.

Primer semestre

  • Basic Mathematics

    Develop an appreciation for the importance of mathematics in administrative sciences, through the use of mathematical logic in reasoning and problem solving.

  • Introduction to Administration

    Know and analyze the evolution of different schools of thought in administration, reviewing the principles and fundamental elements of each, as well as their function and practical application in a firm.

  • Workshop on Applied Computer Science I

    Value the applications of computer science in professional work, understanding the tools it offers and using these tools to improve professional activities and projects.

  • Introduction to Culinary Techniques

    Identify and select different foods according to parameters of quality and freshness; apply basic techniques to prepare them and learn the correct functioning of kitchen equipment.

  • Introduction to Services

    Review basic concepts of hospitality, focused on the areas of reception, lodging, meals, and travel agencies.

  • Workshop on Architectural Drafting

    Draw up, understand and explain architectural blueprints and basic installations for use within executive projects.

  • Biochemistry of Foods and Lab

    Learn the different organic and inorganic nutrients which make up foods, as well as their properties and reactions. Understand their functions both within the organism and in the different processes of cooking.

  • History of Culture
  • Workshop on Learning Strategies

    Develop reading and writing skills as a basis for the learning process, valuing the importance of the thought system to obtain the knowledge required by the profession.

Segundo semestre

  • Foundations of Administrative Processes

    Explain the dynamics, principles and elements of the administrative processes, technique and characteristics, reviews the fundamental principles in order to apply them to the firm.

  • Workshop on Applied Computer Science II

    Use and apply programs such as Excel, Access and Internet to optimize resources and tools for decision making.

  • Culinary Techniques and Basics I

    Know the culinary methods and techniques, the use of equipment and the preparation of dishes for the food and beverage industry.

  • Selection of Textiles and Laundry Service Management

    Identify each of the elements which make up a textile (fibers, threads, weave, and finishings), their properties, care and maintenance in order to be able to select and preserve them according to their use.

    Analyze the processes of washing and maintaining textiles in a service institution.

  • Culinary Science and Lab

    Recognize the chemical changes foods such as meats, milk, cheese, eggs, grains, fruits, and vegetables go through during the preparation process.

  • The Individual and Society
  • Writing

Tercer semestre

  • Accounting

    Examine the characteristics and elements of accounting in order to design recording systems to facilitate the work. Identify accounting principles to prepare the financial statements and other operations applicable to service institutions.

  • Probability and Descriptive Statistics

    Develop skills in analysis, reflection, and transference of information, identifying and employing procedures and operations of probability and statistics. Understand the quantitative and qualitative characteristics of a given situation predicting feasible behaviors of an institution in solving administrative problems.

  • Culinary Techniques and Basics II

    Use ingredients and culinary methods and techniques of a certain degree of difficulty in order to develop creativity in new recipes and presentations.

  • Selection of Textiles and Laundry Service Management

    Identify each of the elements which make up a textile (fibers, threads, weave, and finishings), their properties, care and maintenance in order to be able to select and preserve them according to their use.

    Analyze the processes of washing and maintaining textiles in a service institution.

  • Food Microbiology and Safety and Lab

    Describe the characteristics of the different types of microorganisms in relation to human beings, their health, and their foods. Analyze the methods, systems and norms to guarantee safety in food service.

  • Ethics
  • Workshop on Argumentative Writing

    Explain and value the concepts, characteristics and techniques of argumentation and its importance in the development of communicative competence, as well as its application in professional life.

Cuarto semestre

  • Analysis and Design of Administrative Processes

    Design a Project of administrative processes, based on the analysis of the different stages implicit in its development, in order to prepare procedures manuals according to the requirements and ends of a hospitality institution.

  • Financial Mathematics I

    Know the function of finance and the principle concepts of financial mathematics in order to evaluate the cost of money in financing or investment, minimizing costs and increasing benefits, determining strategies to optimize institutional outcomes.

  • Costs Accounting

    Identify the components, procedures and techniques of costs accounting used in a firm, applying them to real situations within the hospitality industry.

  • Culinary Art

    Identify and apply culinary techniques and food service of international and cutting edge cuisine. 

  • Gastronomy

    Know the history of gastronomy in its different stages. Recognize the variety of cheeses, cigarettes, cigars, teas, and infusions, their origin, preparation, preservation and service.

  • Preservation of Foods and Lab

    Identify the different criteria for food quality, as well as the main causes of spoilage. Describe the foundations of the physical, chemical, and biological methods for conserving foods.

  • Theological Anthropology I

Quinto semestre

  • Economics

    Explain economic principles at the micro and macro level, in order to situate and understand firm or institution behavior in decision making.

  • Financial Mathematics II

    Know the efficient process of financial resources of a firm, as well as the administration of debt instruments in the capitals market.

  • Budgeting and Control Systems

    Describe the importance of budgeting and financial statements. Understand and explain the principles, economic variables, and fundamental techniques in the service industry.

  • Oenology

    Recognize the types of wines and liquors, their origins, pairing, service, preservation, and storage, in order to manage a food and beverage service.

  • Catering Services

    Analyze the administrative aspects of a catering service in different institutions, including the menu, types of service, presentation of dishes, and organization of beverage service.

  • Human Nutrition

    Identify the food groups and their nutritional and caloric contributions to ensure good nutrition base on individual needs during different stages of life.

  • Finishing and Construction Techniques

    Value the systems and ideal materials in terms of aspect and function of a space. Distinguish the different kinds of construction structures.

  • Theological Anthropology II
  • Research Methods

    Explain and value the concepts, methods, techniques and instruments of documentary research and its application to professional work.

Sexto semestre

  • Marketing

    Identify and analyze the principles, techniques, and procedures used in marketing, through the design of a commercial plan for an institution and a market study.

  • Personnel Management

    Analyze the functions of greater importance within a firm, related directly to the management of human resources, through a review of processes, characteristics and responsibilities of this area of a company.

  • Menu planning

    Prepare menus for groups of over 50 diners considering aspects of nutrition, gastronomy, economy, religion, culture, and handling.

    Prepare inventories of equipment with purchasing standards according to each institution. Prepare an administrative and operations manual for the control a food services.

     

  • Architectural Design

    Prepare an architectural program based on a specific user and needs to propose an integral space solution to present to experts.

  • Social Philosophy
  • Research Design

    Explain and value the concepts, characteristics, methods, techniques and instruments of social research for the design of research projects.

  • Philosophy of Hospitality

    Analyze the philosophical foundations of hospitality in order to apply the principles of hospitality and service to institutions.

Séptimo semestre

  • Workshop on Training

    Analyze the importance of training as a means of transformation and progress for individuals, companies, and the country in general. Apply didactic techniques to the design, development, and teaching of a specific course.

  • Formulation and Financial Assessment of Projects

    Integrate the concepts, procedures, and techniques of financial administration to formulate and carry out economic assessment of administrative projects.

  • Purchasing and Supply Management

    Know and apply the characteristics, techniques and procedures of purchasing and supply management to the design of systems, considering quality, time, and costs.

  • Management of Large-Scale Food Services

    Apply the administrative process to the large-scale production of foods in order to offer quality service.

  • Man and the Contemporary World
  • Workshop on Professional Research

    Develop and conclude the research project to propose creative solutions to the needs ot the hospitality industry.

  • Contemporary Mexico

    Understand the socio-political environment to be able to understand contemporary national problems and assume a critical yet purposeful stance.

Octavo semestre

  • Administrative Audits

    Recognize the purpose of the Administrative Audit, applying the principles of internal control to the evaluation of processes.

  • Entrepreneurs

    Integrate the concepts, procedures, and techniques of administration to foster an entrepreneurial culture through business projects and promoting innovation.

  • Selected Topics in Services

    Investigate and analyze the functioning of services in different institutions, and suggest solutions for common problems.

  • Interior Design

    Develop identity criteria for interior design projects, expressing ingenuity and creativity, according to the spaces at the institution or firm.

  • Installations and Equipment

    Interpret a project for installations as well as the mechanical guides according to the needs of the service institution.

    Evaluate the need for equipment for purchasing, based on cost/benefit.

  • Law

    Analyze the structure of the legal framework and the principal institutions for public and private welfare, in order to make decisions based on the law.

Noveno semestre

  • Three fields to choose from:
  • Health Sector
    • Purchasing Management for Health Institutions: Apply the techniques and procedures of purchasing and supply management to design purchasing systems for health institutions, based on quality, time, and cost.

      Nutrition and Applied Diet: Evaluate the conditions of nutrition based on biochemical, anthropometric, and clinical techniques. Describe the different types of nutrition (oral, enteral, or parenteral), and the main characteristics of each. Identify the nutritional requirements in different illnesses and design a diet plan according to the needs of in-patients.

      Environmental Microbiology and Hospital Waste Management: Recognize, understand, and explain the impact of microorganisms on the health of both patients and hospital staff. Identify measures for their control. Learn and understand the appropriate handling of hazardous waste.

      Installations and Equipment in Health Institutions: Recognize the different areas of the hospital, their functions, and their structural characteristics, as well as the norms pertaining to them. Identify special facilities. Understand the similarities among hospitals and other institutions, such as hotels, or offices.

      Bioethics: Evaluate the appropriate handling of scientific advances in regards to persons, in order to make value judgments and be able to make decisions.

      Law Applied to Health Institutions: Know the law as applied to health services, to be able to give orientation to the persons involved in health care regarding their rights and obligations.

      Human Factor: Recognize the importance of emotions and human grieving to be able to offer an empathic health service to patients and family members.

  • Tourism and Hotel Industry
    • Revenue Management: Identify the characteristics of the tourist industry in order to offer an excellent service, designing attractive and profitable products, and efficiently operating different types of hotels.

      Public Relations and Corporate Image: Recognize the importance of corporate image for the positioning of any firm, and carry out appropriately the new practices in Public Relations.

      Notions of First Aid: Assess emergency situations which can occur in a lodging institution, during an event, or in a tourist zone, and make the right decisions in order to ascertain the ideal medical assistance.

      Installations and Equipment for Hotels: Know the core areas of a hotel and identify the importance of facilities and the correct functioning of equipment within institutions.

      Professional Ethics: Examine general notions of Professional Ethics in order to apply them to concrete situations in professional life.

      International Law: Identify the rights and obligations of nationals and foreigners in tourist sites throughout Mexico, in order to plan and make decisions based on legal foundations.

  • Event Management
    • Service Marketing: Know and understand marketing strategies according to the needs and characteristics of a service firm.

      Event Management: Be able to organize, operate, and manage different events successfully, according to market needs.

      Installations and Equipment for Events: Recognize the installations and equipment needed for different types of events. Identify and design different settings.

      Commercial Law: Know the fundamental concepts of Commercial Law, types of contracts and partnerships, as well as consumer defense law, to be able to plan and make decisions with a legal foundation.

      Professional Ethics.

      First Aid.

      Public Relations and Corporate Image.

Perfil de ingreso

Applicants who wish to enter the program in Administration and Hospitality need to have a spirit of service, numeracy skills, self-confidence, management, planning, social adaptation and teamwork capacity, tenacity, creativity, ability for languages, and skills for interpersonal relationships. 

Perfil de egreso

Upon completing the program, graduates will be able to:

  • Integrate and direct multidisciplinary work teams to administrate service provision.
  • Obtain results of excellence when working under pressure.
  • Exercise the adequate leadership to successfully develop every project she is in charge of.
  • Apply the necessary creativity and initiative to find alternative solutions to specific problems.
  • Develop effective work plans with global view to spot market tendencies.
  • Use industrial equipment well for food preparation, conservation and service and maintenance of facilities and hygiene.
  • Handle the software used in the hospitality industry correctly.
  • Manage the operation of food and beverage areas.
  • Do all these activities  with a spirit of service, professionalism, and social responsibility. 

Campo laboral

ESDAI is an active member of:

  • CHRIE, Council on Hotel, Restaurant & Institutional Education
  • EUHOFA international, International Association of Hotel Schools
  • CONPEHT, Confederación Panamericana de Escuelas de Hotelería, Turismo y Gastronomía
  • IHRA, International Hotel & Restaurant Association

RVOE

Plante Oxtopulco: Secretariat of Public Education agreement no. 2004414 at october 15, 2004