Educational guide
IDENTIFYING DATA							2024_25
Subject	BUSINESS MANGEMENT IN GASTRONOMY					Code	00108009
Study programme	0108 GRADO EN CIENCIAS GASTRONóMICAS
Descriptors	Credit.	Type	Year	Period
	6	Basic Training	First	Second
Language
Prerequisites
Department	DIREC.Y ECONOMIA DE LA EMPRESA
Coordinador	MUÑOZ DOYAGUE , MARÍA FELISA				E-mail	mfmund@unileon.es dalom@unileon.es
Lecturers	MUÑOZ DOYAGUE , MARÍA FELISA ALONSO MARTINEZ, DANIEL
Web	http://
General description
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Presidente DIREC.Y ECONOMIA DE LA EMPRESA FERNANDEZ GAGO , ROBERTO Secretario DIREC.Y ECONOMIA DE LA EMPRESA RUEDA LOPEZ , RAMON Vocal DIREC.Y ECONOMIA DE LA EMPRESA GODOS DIEZ , JOSE LUIS DE Tribunal suplente Cargo Departamento Profesor Presidente DIREC.Y ECONOMIA DE LA EMPRESA MIGUEL DAVILA , JOSE ANGEL Secretario JIMENEZ PARRA , BEATRIZ Vocal DIREC.Y ECONOMIA DE LA EMPRESA SANCHEZ GONZALEZ , GLORIA

Competencias

Code
C1	CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
C3	CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
C4	CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience
C5	CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy

Learning aims

	Competences
			C1
			C1 C3 C4
			C3 C5

Contents

Topic	Sub-topic

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
Seminars	5	5	10
Problem solving, classroom exercises	25	25	50
Tutorship of group	5	5	10
Case study	0	15	15
Assignments	0	25	25
Personal tuition	0	10	10
Lecture	25	0	25
Practical tests	2	0	2
Objective short-answer tests	2	0	2
Objective multiple-choice tests	1	0	1
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies

Methodologies   ::  

	Description
Seminars
Problem solving, classroom exercises
Tutorship of group
Case study
Assignments
Personal tuition
Lecture

Personalized attention

Tutorship of group Personal tuition

Description

Assessment

	Description	Qualification
Practical tests		20%
Objective short-answer tests		50%
Objective multiple-choice tests		20%
Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic	De Bonis, Germán, Administración de negocios gastronómicos: El ABC de las operaciones de restaurantes y establecimientos afines , UGERMAN EDITOR | ARGENTINA, 2023 Varios, ADMINISTRACION Y GESTION EN GASTRONOMIA, OMICRON EDITORIAL, 2014 Sánchez Anaya, anual de Administracion y Gastronomia, Trillas, 2013 Díaz Paniagua, Elena; León Sánchez, Miriam, Gestión administrativa y comercial en restauración , Paranifo, 2019 E. Martínez M. A. Asensi, F. Sempere , Gestión de la producción en cocina, Altamar, 2020 Cousins, John, “Food and Beverage Management”, oodfellow Publishers Limited, 4th Edition, 2016.
Complementary	Mokry, Vincent; Pereira, Rui, De Emprendedor a Empresario Gastronómico: Paso a paso para convertir tu restaurante en una empresa sana, rentable y sostenible, Cámara colombiana del libro, 2023 Rubert, David, La cuenta, por favor: La gestión de negocios de restauración , Planeta Gastro , 2018 Díaz Paniagua, Elena; León Sánchez, Miriam, Recursos humanos y dirección de equipos en restauración, Paranifo, 2019

Recommendations