The aim of this course is to acquaint students with the strategic function of human capital management as a response to the environment, managing to make personnel a competitive advantage for the organization.
The aim of this course is for students to use methodologies and techniques to design and manage a compensation program that is fair, efficient and competitive, in accordance with the organization's strategies.
The aim of this course is to contrast personnel retention strategies for the different areas that make up human capital management.
After finishing the course, students will be able to identify market trends and, based on original ideas, let those trends guide them to innovations that could lead to new products or services.
The aim of this course is for students to distinguish the types of information, its use in decision making and its development and distribution among the different information systems in the company.
Students will run their business and develop the corresponding adjustments to the business plan. At the conclusion of this course, the business incubator center will graduate the company.
The aim of this course is for students to understand the nature and essence of control within a business. They will also identify and manage the activities involved in the control process.
Students will learn the strategies that lead to effectiveness in personnel management under a framework of updated values regarding organizational behavior. These strategies will enable students to develop a criterion and adopt a position which are conducive to an optimum utilization of human resources.
The aim of this course is for students to apply the culinary terms most widely used in world gastronomy when learning cooking techniques to prepare native specialties from different parts of the world. They will have the ability to design, make, cost, and perfect the appearance of dishes which will be part of food presentations with different themes, menus and specialties.
The aim of this course is to introduce students to the planning, design, organization, and maintenance of a kitchen. They will get acquainted with and use the different equipment, products, and techniques for the cooking and hygienic handling of foods.