The objective of the course is to provide the fundamental cognitive tools to understand the logic and functioning problems of business organizations, the reference environment of the organizations, inter-organizational relationships, and the main corporate organizational structures. Subsequently, these tools will be applied to companies operating in the tourism sector, to understand the logic behind the most common organizational choices adopted in the sector.
Course Prerequisites
È preferibile aver frequentato e superato gli esami di Economia aziendale (I anno) ed Economia e gestione delle imprese turistiche (II anno).
Teaching Methods
Formal lectures and problem-solving sessions.
Assessment Methods
Written exam with open questions.
Contents
Principles of organization theory The choice of the legal form of an enterprise Organization of hotel businesses Organization of food&beverage businesses Revenue management in the hotel and restaurant sector. Financial planning: budgeting, control, cost-volume-profit analysis Other businesses in the tourism sector Organization of events
Course Language
Italian
More information
Bibliography for the course:
Lecture slides Economia, strategie e management delle aziende di produzione turistica, M. Confalonieri, Ed. Giappichelli Le imprese alberghiere. Strategie e marketing, A.G. Mauri, McGraw-Hill Organizzazione Aziendale (6 ed.), Richard Daft, Ed. Maggioli editore Accounting Essentials for Hospitality Managers (3 ed.), Chris Guilding, Ed. Routledge Financing Decisions and Performance of Italian SMEs in the Hotel Industry, Cornell Hospitality Quarterly, Marco Botta Economia e gestione delle imprese turistiche, R. Garibaldi, Hoepli Event Studies: Theory, Research and Policy for Planned Events (4 ed.), Donald Getz e Stephen J. Page, Ed. Routledge Further material made available on the e-learning platform
