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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

1

https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=55&cipid=89319






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

2

http://www2.unwto.org/en/content/why-tourism


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.

3


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.

4


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.


5.3 Evaluate the development of the hospitality industry.

10. Tourism Awareness

10.1 Discuss the development of the tourism and hospitality industry in Puerto Rico.


10.2 Explain the different tourism markets in Puerto Rico.


10.3 Describe and value the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.


10.4 Describe the most important tourists attractions in Puerto Rico.


10.5 Assess the different employment opportunities available within the

5


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


2.3 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.



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.



3. Emotional Intelligence

3.1 Recognize emotions and how they affect personal thoughts and behaviors.


3.2 Demonstrate ability to manage conflicts in the work place.


3.3 Handle stressful situations and facilitate a positive work environment.


3.4 Value and respect diversity within the organization.


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.


7.2 Choose a professional image that fits the different professional situations/settings.

8. Social 8.1 Create feasible ideas, within the

6


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.
















10.5 Assess the different employment opportunities available within the hospitality industry.

6 Develop a global perspective of the administrative systems and their functions.





7 Identify the most important local and international tourist destinations and its importance in the image and economy of the Island.







8 Demonstrate mastery of the essential techniques to 2. Excellence in 2.1 Design and implement operational

7


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.














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.



4. Business Research

4.1 Identify and define a problem or situation that affects the business performance.


4.4 Apply basic statistical analysis to make inferences.




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



8


management functions and legal considerations when taking decisions.


4.5 Use information analysis to propose solutions and/or make sound decisions.


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.


4.2 Search for and select reliable information sources.


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.







13 Use email and the Internet efficiently and effectively as tools to facilitate the work.




11.1 Demonstrate a positive attitude towards innovation and/or change.


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.




9



15 Use several basic technological tools. 4. Business Research






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




17 Value humans that recognize that the organizational goals are met as a team.


1. Leadership 1.5 Demonstrate the capacity to multitask, performing with a sense of urgency, teamwork, drive, passion, and accuracy.



18 Demonstrate desirable traits in the workplace such as punctuality, responsibility and positive attitude, among others.











7. Effective 7.2 Choose a professional image that fits

10


Communication the different professional situations/settings.





19 Appreciate the contributions of different cultures. 3. Emotional Intelligence


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.





21 Show a positive attitude when confronted with challenging situations.







22 To express interest of growing personally and professionally.


23 Demonstrate sensitivity and empathy when considering the needs of customers and team members.















3. Emotional 3.4 Value and respect diversity within the

11


Intelligence organization.7. Effective Communication


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.










10.3 Describe and value the contribution of the different sectors that comprise the Puerto

12


Rico tourism and hospitality industry.2 Identify the most important event venues

locally and explain the responsibilities of an event manager









3 Analyze the impact of the basic operational aspects of the event planning process.




4 Design and communicate event goals and objectives based on the expected audience and event purpose.




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.




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.



8 Evaluate and analyze the possible venues for a particular event and determine its advantages and disadvantages as well as


13


its location.6. Critical Thinking 6.2 Form and support an opinion based on the

analysis of reliable information sources and/or previous experiences.





9 Evaluate and review service and insurance contracts.





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.










11 Integrate the acquired knowledge through the analysis of cases and problem solving.



1. Leadership 1.5 Demonstrate the capacity to multitask and work in teams, performing with a sense of urgency, drive, passion, and accuracy.



12 Examine the room setup arrangements including audiovisual components to be used.



14



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.











14 Select adecuate marketing, advertising, and promotion strategies for the event.




15 Explain the logistical peculiarities of non-recurrent events






5.5 Develop a strategic management plan that addresses the key areas of the tourism and hospitality operation.







10. Tourism 10.3 Describe and value the contribution of 15


Awareness the different sectors that comprise the Puerto Rico tourism and hospitality industry.



16 Contribute to the development of effective and efficient event programs and agendas.







8.1 Create feasible ideas, within the tourism context, that promote the use of company resources to benefit the local community and the environment.



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.






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



11.3 Act like a business owner, emphasizing on the business return on investment, when making decisions within the hospitality

16


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.


20 Develop mechanisms for evaluation and control of assigned and delegated tasks.






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


22 Design and implement preventive and control procedures to ensure safety and sanitation in the event venue.








5.5 Develop a strategic management plan that addresses the key areas of the tourism and hospitality operation.



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


importance of service within the events industry.

Service within the hospitality organization



24 Interpret its role as a facilitator and mediatior between the customer and its employees









25 Value teamwork and the achievement of event and/or company goals.


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 1.6 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.



28 Support change and necessary adjustments in the workplace.


1.1 Develop a vision that inspires stakeholders to achieve organizational goals and objectives.

18


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


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


3.2. Demonstrate ability to manage conflicts in the work place.

HMNG 280

HMNG XXX

HMNG XXX

Guest Services


Entrepreneurship, Leadership & Innovation3.3. Handle stressful situations and facilitate a positive work environment.

HMNG 280

HMNG XXX

HMNG XXX

Guest Services


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


19


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 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



Professional Etiquette for the Tourism Industry




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




Tourism & Financial Management


5.5. Develop a strategic management plan that addresses the key areas of

HMNG XXX Entrepreneurship, Leadership & Innovation

20


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






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



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





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



9.2. Recognize the effect technology has over guest satisfaction, innovation and product differentiation.

HMNG XXX

HMNG XXX



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.


10.2. Explain the different tourism markets in Puerto Rico.

HMNG XXX

HM__ XXX


Introduction to Restaurant & Foodservice

21


HMHM XXX

HMEV XXX

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 Special Events10.4. Describe the most important tourist’s attractions in Puerto Rico.


10.5. Assess the different employment opportunities available within the hospitality industry.

HMNG XXX

HM__ XXX

HMHM XXX

HMEV XXX




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







CURSO(S)


Destrezas Afectivas Componente Profesional


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




Guest Services1.2. Model the traits of successful leaders to influence the behavior of others.

HMPS 235

HMNG XXX

HMNG XXX




22


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



1.4. Motivate others to perform to the best of their capacity.

HMNG 280

HMPS 235

HMNG XXX

HMNG XXX

Guest Services



Entrepreneurship, Leadership & Innovation1.6. Value and support teamwork.

HM__ XXX

HMHM XXX

HMEV XXX

HMNG 280

HMNG XXX

HMNG XXX




Guest Services


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


Human Resources in the Tourism Industry

Organizational Behavior & Communication8.2. Demonstrate ethical awareness and behavior.

HMNG XXX

HMNG XXX


Legal Issues & Ethics in Tourism11.1. Demonstrate a positive attitude towards innovation and/or change.

HMNG XXX

HMPS 235

HMNG 280


Guest Services


OBJETIVOS DEL PERFIL DEL EGRESADO CURSO(S)

23


OFRECIMIENTO ACADÉMICO Código Título del curso

Destrezas técnicas-motoras Componente Profesional


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 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


Tourism Marketing


6. Alineación de los objetivos de las competencias sugeridos del perfil del egresado del componente de concentración con los cursos revisados.



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




Special Events Capstone

2.3. Design service HMEV XXX Event Technology

24


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




Special Events Capstone3.2. Demonstrate ability to manage conflicts in the work place.

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404




Special Events Capstone3.3. Handle stressful situations and facilitate a positive work environment.

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404




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




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





Special Events Capstone4.4. Apply basic statistical analysis to make inferences.

HMEV XXX

HMEV XXX

CAPE 404




4.5. Use information HMEV XXX Event Technology

25


analysis to propose solutions and/or make sound decisions.

HMEV XXX

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404





Special Events Capstone4.6. Present the research results in an organized and understandable way.

HMEV XXX

HMEV XXX

CAPE 404



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




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



5.3. Evaluate the development of the hospitality industry.

HMEV XXX

HMEV XXX

HMEV XXX

HMEV XXX

Event Technology



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





Special Events Capstone5.5. Develop a strategic management plan that addresses the key areas of the tourism and hospitality operation.

HMEV XXX

CAPE 404



6.1. Analyze a situation within the tourism and hospitality context and its

HMEV XXX

HMEV XXX



26


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




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





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



9.2. Recognize the effect technology has over guest satisfaction, innovation and product differentiation.

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404

Event Technology



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



Special Events Capstone10.1. Discuss the development of the tourism and hospitality industry in Puerto Rico.

HMEV XXX

CAPE 404



10.2. Explain the different tourism markets in Puerto Rico.

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404




Special Events Capstone10.3. Describe the contribution of the different sectors that comprise the Puerto Rico tourism and hospitality industry.

HMEV XXX

CAPE 404



27


10.4. Describe the most important tourists attractions in Puerto Rico.

HMEV XXX

CAPE 404


Special Events Capstone10.5. Assess the different employment opportunities available within the hospitality industry.

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404

Event Technology



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





Special Events CapstoneOBJETIVOS DEL OFRECIMIENTO


CURSO(S)


Destrezas Afectivas Componente Concentración


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




Special Events Capstone1.2. Model the traits of successful leaders to influence the behavior of others.

HMEV XXX

HMEV XXX

HMEV XXX

CAPE 404




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




1.4. Motivate others to perform to the best of their capacity.

HMEV XXX

HMEV XXX

HMEV XXX




28


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





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




Special Events Capstone3.1. Recognize emotions and how they affect personal thoughts and behaviors.

HMEV XXX

HMEV XXX

CAPE 404



Special Events Capstone3.4. Value and respect diversity within the organization.

HMEV XXX

HMEV XXX

CAPE 404



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





Special Events Capstone11.1. Demonstrate a positive attitude towards innovation and/or change.

HMEV XXX

HMEV XXX

CAPE 404




29




CURSO(S)


Destrezas técnicas-motoras Componente Concentración


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




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





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





30


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


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


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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