The aim of this course is to analyze different types of products, their classification, administration, lifecycle stages, and the strategies related to positioning in the tourism industry.

The aim of this course is for students to analyze and relate cultural aspects of geographical regions with their culinary art. Students will identify the most popular ethnic traditions and the different representative cuisines which have had an important influence on Mexican and international gastronomy. Through case studies, they will learn the success factors at a national and international level and will stay current as regards the latest trends in gastronomy.

The aim of this course is for students to consolidate their understanding of the environment and marketing-mix management, at the international level.

Students will become acquainted with different concepts and theories concerning leadership, as well as with the development of leadership skills. Additionally, they will be able to identify the leader's role in the cration and institutionalization of an organizational change process.

Students will define their commitment as entrepreneurs and will be capable of developing a feasibility analysis for their business propositions. At the conclusion of this course, students will have learned how to develop a business plan.

The aim of this course is to acquaint students with models of organizational theory in the changing environment of the real world, in order to understand how the parts of an organization and the organization as a whole work, analyzing both small and large global organizations.

The aim of this course is for students to: (1) Get acquainted with the changes that gastronomy has gone through over time and the situations that have had an impact on collective nourishment. (2) Analyze the importance of basic nutrition and nourishment knowledge in the preparation of menus and the way to avoid their contamination. (3) Learn the different cooking methods and their application in different foods. (4) Learn typical dishes from different regions.

The aim of this course is for students to learn the basic aspects of hospitality and tourism as well as to develop management techniques to operate hotels and restaurants.

Students will understand most of the common situations of daily life with help from their interlocutors; and they will be able to function at survival level. The students will also understand simple readings and will be able to write them as well, thus achieving a better level of communication.