Guia docente 2016_17
Facultade de Ciencias Empresariais e Turismo
Grao en Turismo
 Subjects
  Restaurant management
   Competencies
Code Description
A1 Students need to show they have acquired and understood the knowledge in a field of study underpinned by general secondary education and which is usually at a level which-while drawing on advanced text books-also includes certain aspects that imply being familiar with the cutting edge of this field of study.
A2 Students need to be able to apply the knowledge acquired to their work or vocation in a professional manner, and should have the skills normally demonstrated through the ability to develop and defends points of view and to solve problems related to their field of study.
A3 Students should be able to collect and interpret relevant data (usually within their field of study) in order to make judgements that include a reflection on the relevant social, scientific or ethical issues.
A4 Students should be able to transmit information, ideas, problems and solutions to both specialised and non-specialised audiences.
A5 Students should have developed the necessary learning skills in order to continue studying with a high level of autonomy.
B7 The ability to work both in teams and individually
C5 Understand and interpret knowledge related to the management basics of tourism enterprises: Internal economic problems and the relationships between the different subsystems.
C8 Understand and interpret knowledge regarding the legal framework regulating tourism activities
C11 Identify the operational processes in tourism enterprises
C12 Understand the behaviour of people in tourism enterprises and apply techniques and methodology related to personnel management
C15 Orientation of customer services
D3 Creativity
D4 Entrepreneurship.
D5 Motivation for quality
Universidade de Vigo            | Reitoría | Campus Universitario | C.P. 36.310 Vigo (Pontevedra) | España | Tlf: +34 986 812 000