Submitted:
01 April 2026
Posted:
02 April 2026
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Abstract

Keywords:
1. Introduction
2. Materials and Methods
2.1. Design
2.2. Participants
2.3. Instruments
2.4. Procedure
3. Results
4. Discussion
4.1. Block 1. Organization of the Educational Pathway
4.2. Block 2. Translation of the HICA Model into the Higher Education Framework
4.3. Block 3. System of Descriptors and Competency Assessment
4.4. Metacognition as the Regulatory Axis of the Educational Pathway
5. Conclusions
6. Patents
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
| AND | Business Analysis, Innovation, and Entrepreneurship dimension |
| CCE | Coefficient of Expert Competence |
| CRM | Customer Relationship Management |
| CUL | Cultural / Communication dimension |
| EAC | Expert Agreement Coefficient |
| F&B | Food and Beverage |
| HICA | Matrix / Model: HOS + INT + CUL + AND |
| HOS | Hospitality / Operations dimension |
| HR | Human Resources |
| INT | Interpersonal / Leadership dimension |
| MICE | Meetings, Incentives, Conferences, and Events |
| P30 | 30th percentile (cut-off point used for competency selection) |
| PMS | Property Management System |
| TTOO | Tour Operators |
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| Dimension | Competencies |
| HOS | F&B (Food & Beverage) Tourism agents, TTOOs (Tour Operators) Openness Quality (evaluation department) Purchasing Concierge Current knowledge and trends Department-specific expertise Space and tourist destination Finance - Accounting Infrastructure and facilities (maintenance) Housekeeping (Housekeeping Department) MICE (Meetings, Incentives, Conferences & Events) Operations and Business Management Front Desk Reservations Revenue Safety and hygiene External services Jobs & Schedules Sales & Marketing |
| INT | Adapting to Change Supporting the team Customer service Autonomy Organizational skills Commitment Creativity Delegate Empathy Stability Ethics Team management Independent Hotels Initiative and entrepreneurial spirit Emotional Intelligence Leadership Motivation Negotiation Business opportunity Focus on achieving goals and results (as a team) Profitability-oriented Strategic thinking Versatility Presence (Body Language) Proactivity (Active / Bold) Public Relations Problem-Solving Frustration and stress tolerance Decision-making Teamwork |
| CUL | Work Environment Oral and written communication in English Oral and written communication in another foreign language Oral and written communication in your native language Expert-level written communication in the native language Willingness to travel Critical analysis of a situation Supplier management Conducting meetings and briefings Mastery of communication techniques Computer skills Local market Networking PMS (Property Management System), CRM (Customer Relationship Management) Luxury products Working in different multicultural (sociocultural) contexts Brand value Social Media |
| AND | Strategy and business plan development |
| Commercial Dimension | |
| HR (Human Resources )Dimension | |
| Economic and Financial Aspect | |
| Legal and Regulatory Dimension | |
| Organizational Asset Dimension (Investments) | |
| Political-Administrative Dimension | |
| Feasibility and operational study | |
| Spatial, social, cultural, political, labor, and economic ontology and epistemology (influential actors) in business | |
| Sustainability Principles | |
| COVID-19 Protocol |
| Dimension | Competencies | First wave | Second wave | |
| n | Rating (total score) | n | ||
| HOS | F&B | 10 | 44 | 33 |
| Travel agents, TTOO | 1 | 5 | 3 | |
| Quality (evaluation department) | 5 | 20 | 33 | |
| Current knowledge and trends | 6 | 28 | 33 | |
| Department-specific knowledge | 5 | 21 | 33 | |
| Tourism destinations | 2 | 7 | 6 | |
| Finance - Accounting | 11 | 51 | 33 | |
| Infrastructure and Facilities (Maintenance) | 7 | 29 | 32 | |
| Cleaning (Floors Department) | 2 | 9 | 4 | |
| MICE (Meetings, Incentives, Conferences & Events) | 2 | 9 | 5 | |
| Operations and Business Management | 9 | 39 | 33 | |
| Reception | 4 | 19 | 33 | |
| Revenue | 8 | 34 | 33 | |
| External services | 1 | 3 | 0 | |
| Sales & Marketing | 8 | 34 | 33 | |
| INT | Adapting to Change | 10 | 50 | 33 |
| Support and back up the team | 5 | 25 | 33 | |
| Customer service and support | 2 | 10 | 8 | |
| Range | 2 | 10 | 3 | |
| Organizational Skills | 8 | 39 | 33 | |
| Commitment | 3 | 15 | 33 | |
| Creativity | 3 | 14 | 31 | |
| Delegate | 4 | 18 | 32 | |
| Empathy | 5 | 22 | 33 | |
| Stability | 1 | 5 | 2 | |
| Ethics | 4 | 20 | 33 | |
| Team Management | 4 | 19 | 33 | |
| Initiative and entrepreneurial spirit | 2 | 9 | 5 | |
| Emotional Intelligence | 5 | 24 | 33 | |
| Leadership | 6 | 30 | 33 | |
| Profitability Focus | 3 | 15 | 33 | |
| Strategic Thinking | 5 | 25 | 33 | |
| Proactivity (Active / Bold) | 1 | 5 | 3 | |
| Problem Solving | 1 | 5 | 6 | |
| Frustration, tolerance and stress | 3 | 13 | 33 | |
| Decision-making | 2 | 10 | 33 | |
| Teamwork | 1 | 5 | 8 | |
| CUL | Work Environment | 6 | 26 | 32 |
| Oral and Written Communication in English | 4 | 19 | 33 | |
| Oral and written communication in another foreign language | 5 | 23 | 32 | |
| Oral and written communication in their native language | 2 | 10 | 2 | |
| Communicating in writing in one’s native language at an expert level | 1 | 5 | 2 | |
| Critical commentary on a situation | 3 | 14 | 33 | |
| Supplier management | 6 | 28 | 33 | |
| Meeting and Briefing Management | 8 | 38 | 33 | |
| Communication skills | 12 | 53 | 33 | |
| Computer skills | 2 | 8 | 3 | |
| Local market | 4 | 19 | 32 | |
| Networking | 2 | 10 | 5 | |
| PMS, CRM | 1 | 5 | 0 | |
| Working in different multicultural (sociocultural) contexts | 5 | 24 | 33 | |
| Brand value | 5 | 22 | 33 | |
| Social Media | 2 | 8 | 0 | |
| AND | Strategy and business plan development | 15 | 72 | 33 |
| Commercial Dimension | 12 | 54 | 33 | |
| HR Dimension | 9 | 41 | 33 | |
| Economic and Financial Dimension | 12 | 54 | 33 | |
| Legal and Regulatory Dimension | 2 | 8 | 3 | |
| Organizational financial dimension (investments) | 3 | 11 | 1 | |
| Political-administrative dimension | 4 | 15 | 33 | |
| Feasibility and operational study | 11 | 50 | 33 | |
| Spatial, social, cultural, political, labor, and economic ontology and epistemology (influential agents) in business | 4 | 16 | 32 | |
| Principles of Sustainability | 5 | 22 | 33 | |
| COVID-19 Protocol | 1 | 5 | 0 | |
| Dimension | P30 | |
| Wave 1 | Wave 2 | |
| HOS | 9.0 | 5.8 |
| INT | 10.0 | 8.0 |
| CUL | 10.0 | 3.2 |
| AND | 13.4 | 20.4 |
| Dimension | Competencies |
| HOS | F&B |
| Quality (evaluating department) | |
| Current knowledge and trends | |
| Department-specific knowledge | |
| Finance - Accounting | |
| Infrastructure and facilities (maintenance) | |
| Operations and business management | |
| Reception | |
| Revenue | |
| Sales & Marketing | |
| INT | Adapting to Change |
| Supporting and backing the team | |
| Organizational Skills | |
| Commitment | |
| Creativity | |
| Delegating | |
| Empathy | |
| Ethics | |
| Team Management | |
| Emotional Intelligence | |
| Leadership | |
| Profitability Focus | |
| Strategic Thinking | |
| Frustration and Stress Tolerance | |
| Decision-making | |
| CUL | Workplace Environment |
| Oral and written communication in English | |
| Oral and written communication in another foreign language | |
| Critical analysis of a situation | |
| Supplier Management | |
| Conducting meetings and briefings | |
| Mastery of communication techniques | |
| Local market | |
| Working in different multicultural (sociocultural) contexts | |
| Brand value | |
| AND | Development of business strategy and plan |
| Commercial Dimension | |
| HR Dimension | |
| Economic and Financial Dimension | |
| Political and Administrative Aspect | |
| Feasibility and operational study | |
| Spatial, social, cultural, political, labor, and economic ontology and epistemology (influential actors) in business | |
| Principles of Sustainability |
| Generic Teamwork (TW) Competency |
| Ability to foster, promote, and maintain an environment of collaboration, communication, and trust among team members, participating in the achievement of objectives by promoting a sense of group identity or directly fostering group cohesion. |
| Operational Descriptors (learning outcomes) |
| Observable indicators: This competency involves fostering an atmosphere of trust among team members (assessment criterion 1), as well as maintaining a collaborative environment to achieve group objectives (assessment criterion 2). |
|
Upon completing Operations Education (Knowing) Understands and recognizes |
Upon completing Leadership Education (Know-how) Designs and applies |
Upon completing Education in Strategy (How to Be) Integrates and embodies |
| TW1. Coordinates and energizes work teams in the hospitality industry, fostering cooperation and the achievement of common goals. | TW1. Consciously applies strategies for coordination and team building in real-world work contexts. | TW1. Integrates teamwork as part of their professional identity and as a strategic pillar for organizational success. |
| TW2. Recognizes and understands the fundamentals of team- y work and its impact on the hotel’s operational performance. | TW2. Designs and implements coordination mechanisms that strengthen cooperation and collective performance. | TW2. Adopts a systemic view of the hotel, promoting organizational structures oriented toward collective commitment. |
| TW3. Develops an understanding of how teams function and of one’s own role within them by studying teamwork models, group dynamics, interpersonal communication, and functional roles. | TW3. Facilitates effective meetings, coordinates tasks, resolves internal conflicts, and promotes active participation, fostering group cohesion. | TW3. Positions themselves as a strategic facilitator of the organizational climate, acting as a model of cohesion, collaboration, and commitment to the common good. |
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