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Global Bachelor's

Hospitality & Tourism Management

Hospitality & Tourism Management

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If you want a career in Hospitality & Tourism, choose the higher education institution that, with more than 170 partnerships, is the leader in this field. The Bachelor’s Degree in Hospitality & Tourism Management is the only degree in Portugal in this area taught entirely in English, to open you new horizons. It is also the first to introduce the latest trends in Tourism & Hospitality, covering core subjects such as Luxury Tourism, Sports and Healthcare. This programme is focused on the development of strategic and operational skills involving the entire value chain,...
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If you want a career in Hospitality & Tourism, choose the higher education institution that, with more than 170 partnerships, is the leader in this field. The Bachelor’s Degree in Hospitality & Tourism Management is the only degree in Portugal in this area taught entirely in English, to open you new horizons. It is also the first to introduce the latest trends in Tourism & Hospitality, covering core subjects such as Luxury Tourism, Sports and Healthcare. This programme is focused on the development of strategic and operational skills involving the entire value chain, logistics, operations, finance and digital transactions.

In this course, students will have a constant contact with professional reality, both through vocational experiences and through workshops, projects with companies and simulators. More than 170 partnerships were established to allow students a real professional experience in the field of Tourism: Amadeus, Aporfest, Vila Galé, Pestana, Hotéis Tivoli, Grupo Viagens Abreu, Uniplaces, Museus de Portugal, CCB, Zomato, Fórum Turismo 2.1, among many others.

Degree with the higher employability rate in the market: 96.3% (source: infocursos).

This degree, recognised by Turismo de Portugal, is the only one in this area in Portugal taught entirely in English. It has a mandatory international semester and students have the chance to attend one of three renowned international schools in the field of Tourism & Hospitality, offering different kinds of expertise:

- MODUL University (Vienna, Austria);
- CETT (Barcelona, Spain).

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6 semesters


Global Bachelor's

Training Area

Tourism & Hospitality


Marcelo G. Oliveira



Career Opportunities

Managing Event Organisation
Hotel Administration
Management of Healthcare Units
Health Tourism
Sports Tourism

Admission exams

Economics or Geography or Portuguese

International Experience

Modul Logo      Cett Logo en cmyk curt   

The international mobility semester will take place in the 3rd year of the degree. The admission to some partner schools requires the payment of an additional fee. 

This program has an exclusivity partnerships with TOP International Schools: MODUL University Vienna, CETT (Barcelona University) or UCF’s Rosen College.

Business Experience

Students will have constant contact with professional reality, both through vocational experiences and through workshops, simulators and projects with companies, such as:


amadeus        Agências Abreu        Vila Galé Hotéis Logo    Microsoft Logo    Minor Hoteis Logo

Vida Edu Logo    Marriott Logótipo    Pestana Logótipo    Penha Longa Resort Logótipo    Four Season Hotels and Resorts Logótipo     Galilieo Logótipo     Fórum Turismo 2.1 Logótipo    Intercontinental Logótipo    Bold Internacional Logótipo   


Turismo de Portugal


Programs hours/Week ECTS
Hospitality Industry

This course was designed to transmit to the students the principal concepts, methodologies and techniques related to the study of Tourism and Hospitality; to characterize the chronological evolution of the tourism industry, as well as to study its main concepts and the relationship to key historical events and their impact on Tourism; to characterize the various components of tourism-based supply and demand; to explain the variety of effects which can result from tourism activity on the destination, the visitor and the people being visited; to identify the relationships established between the industries of Hospitality and Tourism; to distinguish the various types of tourism businesses as well as to characterize the operational structure of a hotel unit; to understand the importance of Information Technology in the tourism and hospitality sector in particular; to identify and understand the principal trends and challenges in the Hotel sector.

4 6

The main aim of this course is focused on providing an understanding of the basic concepts about tourism and hospitality systems as well as the fundamental role played by tourism in developed and developing countries. Different aspects of tourism will be analyzed in the course such as economic growth, economic impacts, demand, supply, costs and benefits, competition, social and environmental consequences of tourism as a potential factor for the development of destination areas. Indicators of economic performance and the role of tourism and hospitality thereon.

4 6
Hospitality Law

The aim of this course is to provide knowledge of major legislation, including the logical and deductive skills required to interpret and apply this legislation. Providing students with an understanding of the connection between Law, Tourism and Hospitality, linked through the legal framework, the normative-axiological valuation around the concept of Tourism and Hospitality as one of its major areas.

4 6
Services and Marketing Management

In today's society the growing dominance of the service sector holds great implications for the future development of societies. Students are introduced to the various issues that relate to this area in order to guide them to better manage critical aspects of service conception, delivery and development, particularly in terms of Hospitality. The course aims to raise awareness and provide students with skills and expertise that: a) give an in-depth appreciation and understanding of the challenges of the management and delivery of quality services; b) Develop an understanding of the "state of the art" in terms of management of services; c) Promote a student mind-set that is oriented towards the provision of customer service.

4 6
Science, Sources and Methods

This course aims to: distinguish common knowledge from scientific knowledge; build a research question and explore its connection with the research aims, hypothesis and theory;  master the technological tools available for literature review, as well as those available for statistical data; develop reading guidelines that assist the development of a coherent theoretical rationale, framed in the most relevant and recent research; understand the rules for citations and for writing the references section; analyze different methodological options suitable for different types of research questions and objectives; assessment tools design and conceive and articulate all the components of scientific work in a clear, consistent and rigorous way.

2 3
Information Technologies I

This course aims to identify the main parts of an information system; to identify and use computer applications in line with this goal; to understand key business applications; to know how to create and organize files and folder structures; to know and use key features of Microsoft Word; to know how to develop and design a simple or complex text in Microsoft Word; to know and use key features of Microsoft PowerPoint; to know how to do presentations, using multimedia and animation through group projects, applying the scientific standards.

2 3
Programs hours/Week ECTS

This curricular unit aims to provide general knowledge on this subject for application in all courses with a quantitative component, thereby highlighting the importance of Statistics in present-day society. The students will be able to organize the information supplied in class and in the bibliography, to develop the capacity to collect, analyse, and draw conclusions from data. This work will enable the students to develop their capacity to resolve problems and take action based on quantitative data. Additionally, the students are expected to acquire the necessary skills to pursue knowledge in other areas that require the techniques they learn in this science, without difficulty.

4 6
Facilities and Equipment Management

This course covers the design, the organization of space, and the choice of equipment through cost, efficiency, safety and sustainability factors; the maintenance of contemporary systems; the concept of environmental and economic sustainability. The contents also define the use of equipment, levels of security of the selected equipment. Students idealize a tourist organization/firm, and organize the space, select equipment in order to maximize efficiency, safety and sustainability of the organization that they devised. Students will in this way learn the concepts associated with the management of facilities, equipment and hotel design, including defining and driving the strategic investment projects in tourism organizations. Students will gain an understanding of how such planning and requirements affect the respective classifications of hospitality organizations.

4 6

The course objectives are: to provide an understanding of accounting as an information system; to identify and understand equity and its dynamics; Students identify the accounts and the accounting records to use before the existence of an occurrence; evaluate the inventory in-and-out of the warehouse using various criteria; understand the application and difference between inventory systems; identify the application of principles of periodicity and prudence; understand the rules of closure and reopening of the financial year.

4 6
Tourism Destinations Planning and Management 4 6
Creativity and Critical Thinking

In the theoretical classes, students will acquire the knowledge and the skills needed to be able to: Justify the importance of creativity as part of their future work; justify the importance of critical thinking as part of his future occupation; recognize the basic concepts involved in the psychology of creativity; know and identify the cognitive structures that underlie critical thinking; acknowledge the importance of the techniques that promote different mental abilities involved in problem solving situations and in the acquisition of new knowledge. The theoretical/practical classes, were designed to promote the training of different mental abilities, including: Logical, mathematical thinking; critical thinking; memory and attention; verbal reasoning, spatial, numerical, abstract, mechanical and lateral thinking; creativity; problem-solving and the ability to argue.

2 3
Information Technologies II

This course aims to provide students with an understanding of  key business applications. Students will be able to work with e-mail, MS Outlook, and use the Internet on a daily basis as a valuable business tool; to know and use key features of Microsoft Excel; to handle data in a spreadsheet and to contribute to the achievement of group projects, applying best scientific standards.

2 3
Programs hours/Week ECTS
Human Resources Management

This course provides knowledge of the basics of Human Resources Management (HRM) and how it has evolved; enables an understanding of the technicalities of HRM; Students will be able to link the different aspects of these practical themes; become familiar with HRM policies and techniques within contemporary organizations. The increasing importance of HRM in organizations is shown and how this contributes towards efficiency in management and builds upon the knowledge of this subject through the exchange of experiences.

4 6
Logistics and Operations

This unit provides a thorough grounding in modern logistics operations management and in the nature and practice of international trade, with applicability to the tourist and hospitality industry. It aims to examine intermodal operations, transport selection, warehousing and distribution management, throughout the supply chain, applied to services. The course introduces key topics about the role of the World Trade Organisation, trade restriction, import and export practice and trade models and students learn about purchasing policies and strategies including contract negotiations. Students will also learn about making/buying and outsourcing decisions.

4 6
Analytic Accounting

The purpose of this course is to raise students’ awareness for the importance of Cost Accounting in organizations as a privileged tool to support decision making and for the concept of expenditure and establish the relationship between the costs and price. It also prepares students to analyse the components of production costs and how to calculate this; to define and question the criteria and methods of calculation of production costs; characterize the implementation of Activity Based Expenditure; extend research on fixed charges and analyse the effects of inactivity, defective products and standard costs; students will be able to understand the need for a budget management system, the process of preparing the annual budget, as well as the clearance of the respective variances and to reflect on the use of information, analysis and how this enables the control of any business activity. 

4 6
Resorts and Hotel Management

This course aims to give students an overview of the main determinants of hotel and resort management in order to provide them with solid managerial skills, with special emphasis on the hospitality industry and tourism. Hotel and resorts management  is a very complex topic, since it deals with crosscutting themes, ranging from hotel operations (accommodation, food and beverage, maintenance, etc.) to the management of human resources, sales and marketing to financial management, pricing management to deal with online distribution channels and the presence in social networks. This diversity of themes demands that hoteliers possess a wide range of skills in order for them to be able to meet the demands of their role. By the end of this course students will have will have a sound knowledge of hotel operations today and the challenges and opportunities hoteliers are faced with.

4 6
Communication Skills

In this course students get to know the main communication processes underlying intrapersonal communication, interpersonal (face-to-face) and intergroup (small and large group), verbal and nonverbal, for communicating successfully, knowing how to deal with situations of communication, both as senders and receivers of messages, observers, and as an agent for decision; Students will also be able to identify good practice in effective oral communication; identify their personal style when making oral presentations and what skills need to be developed or improved and how to make a plan for individual development.

2 3
Business Intelligence

At the end of this unit, students will understand the basic concepts and the infrastructure of business intelligence; understand the functions of business intelligence in managing organizations; perform strategic analysis of technology; apply technology to the global processes of organizations; implement and manage business intelligence systems; compare information from different data mining technologies; understand the scientific development of this area.

2 3
Programs hours/Week ECTS
Sports and Leisure Management

This unit seeks to promote the understanding of the basic principles underlying the organizational structure of organizations in general, and sports organizations in particular, through the knowledge of the main theories and authors in this area, as well as the most relevant streams of thought that apply in a practical way to an organization; to promote the understanding of sport in a systematic and organizational perspective , encouraging the understanding of and reflection on the sports system in Portugal; to characterize sport management as a professional intervention area, identifying key roles and associated skills and also to discuss problems and current situations in the field of the organizational structure of sports organizations, the national sports system and sport management, promoting critical reflection.  

4 6
Financial Management

This course aims to introduce students to the main concepts and theories in Finance; to provide students with the knowledge that allows them to understand the importance of Finance in modern organizations and with the knowledge of specific tools and techniques that allow them to conduct financial analysis, risk and return analysis and financial planning.

4 6
Accomodation Management

This course aims to provide an initial approach to the overall management of the Housekeeping Department in hotel management. The purpose of this course is to give students the ability to identify, structure and organize several departments which are part of the housing area; recognize the key features of each section and be able to find solutions to the many daily problems and unforeseen events, which are part of a Vacation Housekeeping Department’s routine; to enable students to recognize the different organizational models of Front Office and Housekeeping and to adapt their performance to each one of them. It is focused on customer satisfaction as the front office’s goal and on maximizing revenue.

4 6
Relationship Management and CRM

The aim of this curricular unit is that students be able to understand the concept of relationship marketing and its applicability to the industries of Tourism and Hospitality; to understand how it differs from Transactional Marketing; to understand the advantages of Relational Marketing; to learn, identify and distinguish clients according to their values and needs – analyze a Life Time Value (LTV); to know ways / tools / Techniques for customer interaction; to determine the factors that support the management of customer relationships in Hospitality; to master the principles of CRM and recognize its importance for the international management of clients in tourism and hospitality; to apply CRM in the Purchasing Process in Hospitality (before, during and post-purchase). 

4 6
Intercultural Management

This course aims to ensure that students understand the relationship between globalization, tourism and culture;  the differences in behaviour between international tourists and hosts; to introduce the concepts of Host & Guest as an international and cross-cultural phenomenon; to understand the concept of multi-cultural competence in hospitality; to identify factors influencing multi-cultural competences; to understand how the role of the Host and his attitude to his Guests differs from country to country; to focus on how a manager can handle this challenge and still deliver a high-quality service; to identify theories related to intercultural interaction and communication and to appreciate the importance of cross-cultural orientation in the Hospitality Industry.     

2 3
Vocational Experience

This course seeks to provide students with direct contact with the professional practices of intervention areas in the Tourism and Hospitality sector; to promote contact with Tourism / Hospitality professionals where students will be able to observe and analyze different realities in different operational areas; to promote communication and direct interaction with customers, supervisors, colleagues and suppliers; to promote reflective dialogue on concrete situations in order to consolidate and develop professional skills acquired at the level of their academic preparation; to promote in-depth knowledge about themselves and the world and awareness of consistent work opportunities. Students acquire knowledge on how different work organizations ascertain their level of satisfaction with the students’ performance and encourages their career goal development through the assessment that the students make of themselves, developing and implementing career strategies suitable for the attainment of these objectives.

2 3
Programs hours/Week ECTS
Health and Wellness Units Management 4 6
Luxury Industry Management

This curricular unit provides the students with a wide perspective of the luxury industry, integrating all the components that are a part of it. Luxury, Fashion and Culture focus on their consumers’ sensibility and on products and services management peculiarities, advocating a differentiated approach to the consumers. It is intended to help students analyze the essence of a brand, brand purchase and luxury experiences through their added value and their social and economic dimensions. This curricular unit also aims to give students a better understanding of the key sectors that make up the complex luxury market, bearing in mind that today this is a very relevant industry on a global scale as well as its connection with the hospitality industry.

4 6
Food and Beverage Management

The main goal of this unit is to introduce the concepts and tools needed to train future Hotel Managers and Food and Beverage Operations (FBO) Managers. The challenges inherent to the creation, management, restructuring and control of different concepts of FBO will discussed. The learning outcomes are: To know different FBO and their specificities; to understand the importance of marketing for the management of FBO, specially on issues of Segmentation, Positioning and creation and management of products and concepts; to understanding the relationship between customer value, satisfaction and service quality; to develop and / or refine the skills needed to apply technical analysis and decision-making in the management of FBO; planning activities of budgeting and resource allocation in different FBO; to acquire skills for the analysis and interpretation and presentation of Budget and Management solutions in FBO.

4 6
Revenue & Yield Management

By the end of the course students are expected to be familiar with the basics of effective, ethical and productive management; to be able to communicate the acquired knowledge coherently; to apply revenue management and yield management methods and techniques accurately and show a coherent and applicable understanding of the subject.

4 6
Protocol and Events Management

At the end of the curricular unit (CU) students should be able to apply in their everyday work, the rules and techniques of Event Management and Animation: Organize and manage an event in all its phases; identify the tasks necessary for the organization and management of an event; plan an event and overcome difficulties; understand and apply the rules of protocol in the context of an event; understand the importance of multicultural communication in the course of an event, where there is participation of international guests; have adequate performance in the professional environment. It is also intended to provide students with the necessary tools for the design of a Touristic Animation project.

2 3
Hospitality Simulation

The purpose of this course is to integrate the subjects that students have learned throughout their undergraduate degree. A hospitality simulation is used to show the students how the multiple functions of management are connected and to highlight how management policies and decisions have both intended and unintended effects on organizations and markets.

2 3
Programs hours/Week ECTS
Hospitality Products Development

The objectives of this course are to provide an understanding of the importance of new products development and explain the importance of ‘leader’ vs ‘follower’ companies; to understand and explain the main issues in product development based on time and cost; identify possible sources and methods of generating new product ideas; screen and evaluate new product ideas; understand, evaluate and apply approaches for developing new products; determine the main effects and interactions of selected elements and process factors on the characteristics of a product; recognize and evaluate the categories of new products; explain the process of new product development in a commercial environment; understand and evaluate key issues associated with creativity: product, person, process, environment; evaluate and justify a new product concept; critically evaluate the different types of management styles; explain what is meant by the new product development team and explain and critically evaluate the stages in a product life-cycle. 

4 6
Business Plan

This course promotes the integration of technical and scientific knowledge acquired in the different curricular areas.  It develops the ability of students to analyze and formulate a strategy, create a business plan and develop its monitoring, stimulating innovation, creativity and critical thinking, promoting tourism themes.

4 6
Sustainability and Quality Management

This course aims to provide basic knowledge about Quality and Sustainability Management in Tourism Services, so that students can participate in quality systems processes in their companies or other organizations in the future. In this context, students should be able to define the concepts of Quality and Sustainability, understanding their importance for Tourism management; to identify and describe Quality and Sustainability Management Systems;  to know and use the main tools of Quality and Sustainability Management;  to develop critical thinking and the ability to use the principles of Corporate Social Responsibility in tourism strategies.

4 6
E-business & Digital Marketing

This course aims to make students aware of the Internet's potential, provide in-depth knowledge of e-commerce, and increase its role in the development of an Internet strategy, using Web 2.0 to boost tourism. It also focuses on integrating Online Trade, handling a CRS back office platform and understand what Internet distribution channels are, how they work and how we can use them to get to the customer. This course also seeks to help students to characterize the emergence of new customers: Traveller Tribes and develop approach techniques; monitor and measure results to optimize e-commerce strategy, raising awareness of the importance of Web 2.0, Social Networking and the Blogosphere for turning customers into fans. Finally it contributes to solidify concepts related to successful practices on the Internet, relating these to cases that can serve as positive and negative examples thereof.

4 6
Professional Ethics and Deontology

The purpose of this course is to promote students’ understanding of the concept of ethics and its theoretical and operational dimensions, namely its theoretical, historical and practical aspects, as well as its importance in everyday life  The principals and characteristics of contemporary ethics and their critical reflection are explained. It also aims to design a theoretical framework for career promotion and development, based on ethics and professional ethics, within the field of business and to discuss current problems that several professional groups face, promoting critical thinking for their solutions. 

2 3

This unit consists of the student’s performance in a work placement and requires that the students write individual reports. This report closes with the presentation and discussion of the experience.

2 3



Start Date
September Campus Lispolis

I chose this degree because it was the only one in Portugal to ensure a multidisciplinary approach to tourism, hotels and hospitality, including topics such as luxury tourism and sports marketing. This degree also offered me the opportunity to do an internship on the other side of the ocean, as it was my dream to create an international career. The University organizes several initiatives designed to put us in contact with stakeholders that challenge us to solve real problems. One of those initiatives helped pave the way for my future career. At Universidade Europeia, we grow as professionals and as human beings.

Rita Balsemão


Certification and Accreditation

Aprovado pela A3ES em 06-06-2014

Registo nº R/A-Cr 81/2014 de 17-06-2014

Despacho nº 8484/2014, de 30/06 DR II Série nº 123

(available only in Portuguese)

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