Undergraduate admissions México
Administration and Hospitality

Administration and Hospitality


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

  • Introduction to Business Management

    Know and analyze the evolution of the different currents and administrative schools reviewing the fundamental principles and elements as well as the function and practical application in the company.

  • Computer Applications Workshop I

    Appraise the applications of computing for a professional job, comprising the tools provided by the computer, showing order in the development of their work with the use of these tools for the best performance of their activities and projects.

  • 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.

  • Architectural Drawing Workshop

    Develop, understand and explain architectural plans and basic facilities, for use within executive projects.

  • Foods Biochemistry and Laboratory

    Know the different organic and inorganic nutrients that make up the food, as well as its properties and reactions to understand its function, both, in the body and in the different processes of making dishes.

  • History of Culture

    The student will acquire a historical framework that allows him to locate the main cultural, political and religious contributions that have influenced the current worldview. He /she will come in contact with great classic texts and will the necessary acquire vocabulary to understand the contents of ethics and anthropology.

  • 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 Process

    Explain the dynamics, principles and elements of the administrative process, techniques and characteristics reviewing the fundamental principles for the practical application of the company.

  • Computing Applications Workshop II

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

  • Culinary Techniques and Bases I

    Know the methods, culinary techniques, use of equipment and prepare dishes in an orderly manner for the food and beverage industry.

  • Chemistry and Management of the Maintenance Service

    Identify the elements that join in the cleaning process in order to apply and handle them properly, with an ecological standard, when preparing a cleaning program suitable for any institution.

  • 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.

  • Person and Society

    This course will have a philosophical view of man that allows him to understand mankind’s ability to achieve truth and good, the irreducibility of human life to its material components, the appropriateness of proper character formation and the need for openness to other people as well as transcendence.

  • 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 II

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

  • Textile Selection and Management of Clothing Service

    Identify each element that makes up a textile (fibers, yarns, fabrics and finishes), its properties, care and maintenance, in order to be able to make the selection and proper conservation of them according to their use.

    Analyze the different processes of washing and maintenance of textiles in service institutions.

  • Microbiology and Food Safety and Laboratory

    Describe the properties of different types of microorganisms in relation to the human being, his health and food. analyze methods, systems and regulations to ensure safety in a food service.

  • Ethics

    This subject will help the student to understand the fundamental theses of ethics, and be able to apply them in his/her search for a successful life.

  • Workshop on Argumentative Writing

    Explain and rate the concepts, characteristics and techniques of argumentation and its importance in the development of communication skills, as well as its application in the professional field.

Cuarto semestre

  • Analysis and Design of Administrative Processes

    Design a project of administrative processes, based on the analysis of different stages implicit in its development, in order to elaborate procedures manuals according to the requirements and purposes of an institution of the hospitality industry.

  • Financial Mathematics I

    Know the function of finance and the main concepts of financial mathematics in order to evaluate the cost of money in financing or investment that allows to minimize costs or increase profits, determining strategies to optimize the results of an organization.

  • Costs Accounting

    Identify the components, procedures and techniques of cost accounting used in the company, brought to situations of the hospitality industry.

  • Culinary Art

    Identify and apply the culinary techniques and the food service of international and avant-garde cuisine.

  • Gastronomy

    Know the history of gastronomy in its different stages. Recognize the variety of cheeses, cigars,  coffee, tea and infusions that exist, as well as their origin, processing, conservation and service.

  • Foods Preservation and Laboratory

    Identify the different quality criteria of food, as well as its main causes of deterioration. Describe the fundamentals of physical, chemical and biological methods to preserve the quality of food.

  • Theological Anthropology I

    This course will analyze   the following questions: Is there hope for humankind? What can one believe in? Knowing oneself seriously implies the question about God. A comprehensive study of man and world from the point of view of  harmony between faith and reason.

Quinto semestre

  • Economics

    Explain economic principles at the micro and macro level, in order to situate and understand the behavior of the company or institution to make decisions aimed at its optimal application.

  • Financial Mathematics II

    Know the efficient process of the financial resources of a company, as well as the management of debt instruments in the capital market.

  • Budget and Control Systems

    Set forth the importance of budgets and financial statements managing and explaining the principles, economic variables and fundamental techniques in the field of companies and service institutions.

  • Enology

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

  • Dining Room Services

    Analyze the administrative aspects covered by the dining room service in the different institutions, beginning with the menu, including the types of services, the presentation of the dishes and the organization of the beverage service.

  • Human Nutrition

    Identify food groups and their nutritional and caloric contribution to ensure adequate nutrition based on the particular needs of individuals throughout the different stages of life.

  • Construction Techniques and Finishing

    Evaluate the systems and materials suitable for the appearance and correct functioning of a space. Make out the different types of construction structures.

  • Theological Anthropology II

    How does transcendence influence our identity? What is the ultimate meaning of human action? Religious faith as an orientation in personal and social activity.

  • Documentary research methodology

    Explain and rate the concepts, methods, techniques and instruments of documentary research and the importance of its application in the professional field.

Sexto semestre

  • Marketing

    Identify and analyze the principles, techniques and procedures used in Marketing, through the design of a commercial plan for a service institution through market research.

  • Human Resource Management

    Analyze the most important functions within the organization, directly related to the administration of human resources; through the review of the processes, characteristics and responsibilities of this area.

  • Menu Planning

    Develop menus for populations of more than 50 diners, considering the aspects: nutritious, gastronomic, economic, religious, cultural and administrative.

    Prepare inventories of equipment with adequate purchasing standards for each institution and develop an administrative and operational manual for the control of a food service.


  • Architectural Design Approach

    Develop an architectural program based on a user and specific need to propose a comprehensive spatial solution that may be exposed to specialists.

  • Social Philosophy

    The student will learn the normative principles social life and its application in the various levels of integration: family, intermediary organizations, political State, and the international community.

  • Anthropology of Hospitality

    Analyze the philosophical foundation of hospitality to apply, from the reality of the home, the principles of hospitality and service to the sphere of institutions.

  • Research Project Design

    Explain and rate the concepts, characteristics, methods, techniques and instruments of the methodology of social research for the design of research projects as part of their professional training.

Séptimo semestre

  • Training Workshop

    Analyze the importance of training as a means of transformation and progress of the individual, the company and the country as a whole, applying the didactic techniques for the design, development and delivery of a specific course.

  • Formulation and Financial Assessment of Projects

    Integrate the concepts, procedures and techniques of financial administration to formulate and perform the economic evaluation 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.

  • Large scale Food Production Workshop

    Apply the administrative process on high-scale food production to offer a quality service.

  • Equipment and Installations

    Perform a project of facilities as well as the mechanical guides according to the needs of the service institution. Measure up the needs of equipment for the purchase and acquisition of those, based on cost / benefit

  • Human being and Contemporary World

    The student will recognize the main philosophical, sociological, economic and cultural trends that shape the contemporary world. This knowledge may serve a basis for diverse types of solutions for the world’s many problems.

  • Academic Research Workshop

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

Octavo semestre

  • Administrative Audits

    Recognize the purpose of the administrative audit, applying the principles of internal control in the evaluation of processes.

  • Entrepreneurs

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

  • Services Selected Topics

    Research and analyze the functioning of services at different institutions, and suggest solutions to common problems.

  • Interior Design

    Develop identity criteria in an interior design project, reflecting their ingenuity and creativity, according to the spaces of the institution or company.

  • Contemporary Mexico

    Understand the socio-political environment in order to recognize the current national problematic and assume a proactive critical position.

  • Law

    Analyze the structure of the legal framework and the main institutions of public and private law, in order to make decisions with legal basis in professional life.

Noveno semestre

  • Three fields to choose from:
  • 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 Sector
    • Revenue Management: Apply the tools such as, average rate and supply and demand relationship in order to maximize hotel revenue.
    • Tourism Management: Identify the properties of the tourist service to provide an excellent one, designing attractive and profitable products, and efficiently operating the different types of hotels.
    • 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.
    • First aid notions: Measure up the emergency situations that can be presented at a lodging institution, at an event or tourism area and make correct decisions to refer the affected to the appropriate medical instance.
    • Facilities and equipment in hospitality: Know the core areas of a hotel and identify the importance of the facilities and the operation of the equipment within these institutions.
    • Professional Ethics: Consider the general notions of professional ethics so that they can be applied to specific situations in the exercise of their profession.
    • International Law: Identify the duties and rights of people, national or foreign, who are in the tourist sites in Mexico, to plan and make decisions with legal basis in this area.
  • 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.

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


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