IPLUSO 18886

Hospitality Management and Practices

• ApresentaçãoPresentation

  Restauration and Gastronomy today play a very important role in attracting and differentiating tourist destinations.
• ProgramaProgramme

  1. The Historical Evolution of Hospitality and Restoration 2. Characterization of Hotel Operations 3. Current Trends and Challenges in Hospitality and Restaurants 4. Department of Accommodation and Typology of Services 5.Management Care in the Accommodation Department 6. Sales and Main Distribution Circuits 7. F&B Department and Service Typology 8. The F&B Productive Cycle 9. Technical sheets 10. Preparation and Analysis of the Profitability of the Menu 11. Cooking Practices 12. Presentation of practical work.
• ObjectivosObjectives

  Provide students with the necessary knowledge to run a catering establishment. Develop in students the management techniques needed to run a catering establishment. Provide students with the necessary legal training to understand the regulations in force in the tourism sector, the complex administrative procedures that underlie the licensing and operation of tourism enterprises, the commercial, labor and tax environment of the activity and the professionals involved in it. responsibilities arising from the management and administration of tourist units.
• BibliografiaBibliography

  Janeiro, A.J. (2004). Guia Técnico de Hotelaria: A Arte e a Ciência dos Modernos Serviços de Restaurante. Lisboa: Edições Cetop. Monteiro, V. (2010). Higiene, Segurança, Conservação e Congelação de Alimentos. Lisboa: Lidel. Moser, F. (2002). Manual de Gestão de Alimentação e Bebidas. Lisboa: Edições Cetop. Ribeiro, J. (2011). Introdução à Gestão da Restauração. Lisboa: Lidel.  
• MetodologiaMethodology

  Lectures will be a mix at the ESCAD and visits to several institutions.
• LínguaLanguage

  Português
• TipoType

  Semestral
• ECTS

  7
• NaturezaNature

  Mandatory
• EstágioInternship

  Não