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IPLUSO 23222

Management and Operation of Restaurants and Catering

Tourism Business Management
  • ApresentaçãoPresentation
    The Course of Management and Operation of Restaurants and Catering aim to contribute to the training of students in terms of knowledge, planning and operational management of food spaces. To ensure the proper functioning of each space, it is necessary to have an effective knowledge of the restoration product in its different types and particularities.
  • ProgramaProgramme
    1) The various types of restaurants 1.1. Traditional types; 1.2. New concepts; 2) Fundamentals of Food Hygiene and Safety 2.1. Legal framework: Regulation (EC) No 852/2004 and the "Hygiene Package". 2.2. Concepts of food safety, hazard, risk and control. 3) HACCP System and CHAC Methodology 3.1. Origin, objectives and the 7 principles of HACCP. 4) The determining factors for the success of food establishments 4.1 The restaurant market; 5) The daily management of food and beverage establishments 5.1. The purchasing cycle; 5.2. Application of HACCP rules; 6) Banquet and Catering services 6.1. Organization of the Banquet Kit; 6.2. The banquet cycle, from negotiation to conception 7) Personnel management in catering
  • ObjectivosObjectives
    At the end of this Course Unit, the student should be able to manage, organize and plan the various tasks inherent to the realization of restaurants, banquets and catering services. The successful conclusion of the course should give students the ability to: 1. Know the different types of restaurant business; 2. Understand the determining factors for the success of the food and beverage operation; 3. Understand the daily management of food and beverages establishments; 4. Understand the concepts related to catering and banquet services; 5. Understand personnel management in the food and beverage operation.
  • BibliografiaBibliography
    Gomes, V. (2023). Restauração: Técnicas e Práticas. Lisboa: Lidel. Gomes, V. (2025). Gestão Prática de Alimentação e Bebidas. Lisboa: Lidel. Neves. R, & Pinto, J. (2010). HACCP - Análise de Riscos no Processamento Alimentar (2ª ed.). Porto: Publindústria. Gomes, V., & Revés, P. (2018). Catering and Banqueting - Organização e Prática. Lisboa: Lidel. Hayes, D.K.,& Ninemeier, J.D. (2015). Human Resources Management in the Hospitality Industry (2nd Edition). NJ, USA: Wiley. Hayes, D.K.,& Ninemeier, J.D. (2024).Successful Management in Foodservice Operations: An Overview. NJ, USA: Wiley.   
  • MetodologiaMethodology
    The teaching methodologies employed are, in the first instance, expository and debate-based, with the aim of providing students with a solid foundation and theoretical tools for understanding the functioning of operations management in restaurants, catering and beverages, as well as stimulating the exercise of debate and critical problematization of themes related to its interface with hotel management in general. Cumulatively and sequentially, active methods are prioritized, such as the analysis of practical examples, case studies, problem-solving exercises, the use of audiovisual resources and interactive online methodologies in order to consolidate concepts, methodologies and analytical tools.
  • LínguaLanguage
    Português
  • TipoType
    Semestral
  • ECTS
    5
  • NaturezaNature
    Mandatory
  • EstágioInternship
    Não