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Undergraduate admissions Guadalajara
Administration and hospitality

Administration and hospitality

CampusGuadalajara

Hospitality as a life style.

 

 

 

UP is a pioneer in forming managers for the hospitality industry. The program is unique in Mexico in combining theory and practice with administrative, scientific, and human foundations.

 

The program was founded in 1969, and its current focus is on hospitality as a lifestyle, making a difference between an institution and a service company. ESDAI is the only hospitality school with shared links to IPADE, the most important business school in Latin America.

 

 

 

ENTRY PROFILE       

EXIT PROFILE

The ideal candidate must have: 

•A spirit of service

•Mathematical skills

•Leadership

•Planning

•Social adaptation and teamwork,

•Tenacity 

•Creativity 

•Good language skills

•Interpersonal skills

 

 

 

 

 

 

 

 

 

 

Upon completing the program,

the student will be able to:

•Carry out all activities with a

spirit of service, professionalism,

and social responsibility.

•Integrate and manage multidisciplinary

work teams for the service industry.

•Obtain excellent results while

working under pressure.

•Exercise leadership to carry out

projects successfully.

•Apply creativity and initiative to find

alternative solutions to specific problems.

•Develop effective work plans with

a global vision, in order to detect market trends.

•Know how to use industrial equipment to prepare,

preserve and serve foods and for

maintenance and hygiene of installations.

•Learn how to use software for the industry

Supervise food and beverage services

 

Primer semestre

  • Basic Mathematics

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

  • Introduction to Administration
  • Workshop on Computer Applications I
  • Introduction to Culinary Techniques

    Identify and select different nourishments according to parameters of quality and freshness; apply the basic techniques in their preparation and know the proper functioning of the equipment.

  • Introduction to Services

    Review basic concepts of hospitality, focused on the areas of front desk, lodging, food and travel agencies.

  • Workshop on Architectural Drafting
  • Food Biochemistry and Laboratory
  • History of Culture

    Know the principal achievements of mankind, especially in terms of philosophy and political science. Recognize the importance of these achievements on the school and work environment. Value the contributions of different peoples on human development.

  • Workshop on Learning Strategies

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

Segundo semestre

  • Foundations of Administrative Processes
  • Workshop on Computer Applications II
  • Chemistry and Management of Maintenance Services

    Identify the elements involved in the cleaning process to bel able to handle them appropriately, with ecological criterion when preparing a cleaning program for any institution.

  • Culinary Techniques and Basics I
  • Culinary Science and Laboratory

    Recognize the chemical changes that occur in food such as meat, milk, cheese, egg, cereal, fruit and vegetable during the production process.

  • The Individual and Society
  • Writing

Tercer semestre

  • Accounting

    Review the characteristics and elements of the chart of accounts, accounting records and memorandum accounts, to design registration systems that facilitate the accounting work; identifying the accounting principles that allow knowing and preparing financial statements and the main operations applicable to service institutions.

  • Probability and Descriptive Statistics

    Develop skills of analysis, reflection and transfer of information, identifying and using the procedures and operations of probability and statistics to know the quantitative and qualitative characteristics of a given situation by predicting feasible behaviors of an institution in the resolution of administrative problems.

  • Culinary Techniques and Basics II
  • Selection of Textiles and Laundry Service Management
  • Food Microbiology and Safety and Laboratory
  • Ethics

    Understand key concepts in Christian ethics. Analyze and compare different theories of ethics in order to adopt a personal set of moral principles.

  • 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.

  • Cost Accounting
  • 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.

  • Food Preservation Laboratory
  • Theological Anthropology I

    It will meditate about themes that has being by the human being since its beginning, think about its revelation and the participation of the human being in the trinity life strengthening its faith and assuming itself like the ferment of this society. 

  • Philosophy of Hospitality

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

Quinto semestre

  • Economics

    Learn the elements of economics and how they can be applied in a business.

  • Cost Systems and Budgeting
  • Budgets and Control Systems
  • Oenology

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

  • Dining Services
  • Human Nutrition
  • Finishing and Building Techniques
  • Theological Anthropology II

    Will understand the human conduct in the light of their relationship with god, with the goal to find which acts truly take the man to their ultimate transcendental goal.

  • Research Methods

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

Sexto semestre

  • Marketing

    Habrá adquirido los conocimientos generales de la mezcla de mercadotecnia, su función dentro de una economía de mercado y de las empresas

  • Project Formulation and Financial Evaluation
  • 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.

  • Approach to Architectural Design
  • Social Philosophy

    Will analyze the philosophical problems of the society related to the economical context and the human relationships of our time, understanding the importance of the problematic that the Mexican society faces, with the finality of applying the knowledge in pro of regulating and make a better life in community.

  • Research Design

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

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.

  • Strategic Management
  • Purchasing Management
  • Management of Large-Scale Food Production
  • 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.

  • Mankind and the Contemporary World

Octavo semestre

  • Administrative Auditing
  • Entrepreneurs

    Discover the importance of entrepreneurship in this country, recognizing opportunities in viable business projects specially through technology.

  • Select Topics Related to Services
  • 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

  • Health Sector
    • Purchasing Management in Health Institutions: This course will enable the student to apply Procurement and Supply Management techniques and procedures in order to design procurement systems in health institutions considering quality, time and cost factors. 
    • Applied Nutrition and Dietetics: This course gives basic knowledge with which the students can understand the importance of supplying a specific nutritional contribution to hospitalized patients or those with a specific disease. Understanding the mechanisms by which clinical nutrition manages to modulate the metabolic response to trauma so as to improve the patient's immunity.
    • Environmental Microbiology and Hospital Waste ManagementThe students will study the microbiology of the hospital environment, will learn and understand the proper management of hazardous waste generated in health facilities: RPBI (hazardous infectious biological waste), CRETI (corrosive, reactive, explosive, toxic, flammable and biological-infectious), radioactive, expired medicines, and heavy metals.
    • Installation and Equipment in Health Institutions​: Its aim is to confer the capacity to interpret a facilities project of as well as the mechanical guides according to the needs of the health institution.
    • Bioethics: The student will review the general principles that shape medical ethics and the major problems that arise within the health sector, with the purpose of suggesting sound and reasonable solutions that determine action.
    • Law Applied to Health Institutions: The student will be able to discuss the legal issues applied to health institutions regarding the rights and duties of the subjects involved in the care of a sick person.
    • Human Factor: The student will recognize the meaning and importance of human emotions and losses, to provide a hospital with empathy with the patients and their families.
  • Tourism and Hotel Sector
  • Event Management
    • Service Marketing: Know and deepen marketing strategies according to the needs and characteristics of a service company.
    • Event Management: Be able to organize, operate and manage different events in a successful manner according to needs of the market.
    • Facilities and Equipment for Event Planning: Recognize facilities and equipment according to the needs of each type of event; as well as identify and design different settings.
    • Commercial Law: Learn the fundamental concepts of commercial law, types of contracts and societies, as well as the law of consumer protection, to be able to plan and make decisions with legal basis.
    • Professional Ethics: Students will synthesize general concepts of ethics, applied to hospitality management, through the ethical analysis of business cases.
    • First Aid: The student will learn to the principles of first aid (hands on) as well as the importance of knowing how to handle emergency situations that can arise in a lodging institution, in an event or a tourist area.
    • Public Relations and Corporate Image: Recognize the importance of the corporate image for the positioning of any company and properly manage new Public Relations practices.

Campo laboral

The Bachelor's program in Administration and Hospitality prepares graduates to work in the administration and management of different areas of businesses and institutions, such as:

  • Hotels
  • Restaurants
  • Airlines
  • Cruise ships
  • Franchises
  • Hospitals
  • Industrial catering
  • Banquets
  • Groups and conventions
  • Service industry

 

We offer our students and graduates the best job offers in an efficient and opportune manner, and with  specialized advising, thanks to our close links to domestic and international hospitality institutions.

 

RVOE

RVOE SEP: 20110710

Noticias

En lo que podría denominarse como el evento más importante del año, investigadores de todas las academias UP se reunieron para compartir conocimientos y estudios en un ambiente 100% intelectual, el pasado 27 de noviembre.

 

En la séptima versión del Encuentro para compartir Mejores Prácticas de RSE, llevada a cabo en nuestro campus el pasado 18 de noviembre, se habló de las razones por las que la mujer es relevante en el ámbito empresarial, el programa para lograr recuperar la confianza en uno mismo, el modelo de v

Business Plan Alumni llevó a cabo su tercera sesión el pasado 21 de noviembre.

El pasado 14 de noviembre las alumnas de séptimo semestre del Escuela de Administración de Instituciones (ESDAI), campus Guadalajara, apoyadas por sus compañeras de tercero y quinto, presentaron una cena con motivo del 10° Aniversario de la Institución, en alianza con la Escuela Paul Bocuse.