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Class Collective Feeding and Management

  • Presentation

    Presentation

    The curricular unit will contribute to the development of planning, organization, control and management skills of the productive process within the scope of catering services. The student should be able to identify, describe, plan, organize, control and evaluate all the processes of a food service and to play the role of the nutritionist in the area of catering.

  • Code

    Code

    ULHT1101-12571
  • Syllabus

    Syllabus

    1- Presentation of the Professor, the program, and the evaluation methodology.

    2- Fundamental concepts of catering and management.

    3- Physical planning of a collective catering establishment: functional areas and equipment.

    4- Meal planning: menus, capitations, technical sheets, diet manual.

    5- Management of production and stocks.

    6- Food safety and control in collective catering establishments: HACCP methodology (good practices and prerequisites, advantages of its implementation).

    7- Allergies and food intolerances: Reg 1169/2011 and DL 26/2016.

    8- Environmental management.

    9- Control tools for application in collective catering establishments: evaluation grids.

    10- Human resources management.

    11- Management and control of costs.

    12- Quality management: customer / consumer satisfaction, complaints, food safety management systems.

  • Objectives

    Objectives

    The catering and management aims to convey the concepts and basic principles of collective food service management by addressing topics that help the student to acquire the capacity to plan, organize, control and evaluate the production process in the different management areas of a food service. Its main objectives are to contribute to the familiarization of students with the different aspects of management of a food service, namely physical, human and financial resources. It also intends to make possible the recognition of the importance of teamwork and the role of the nutritionist in a catering unit.

    The theoretical approach will be the basis for the learning of the curricular unit, whose acquired theoretical knowledge will be consolidated and developed in the theoretical-practical component.

  • References

    References

    • RIBEIRO, J - Introdução à gestão da restauração. Edição: 03-2011. Lidel, 2011. ISBN: 9789727576913.
    • DAVIS, B, LOCKWOOD, A, PANTELIDIS, I, ALCOTT, P - Food and Beverage Management. 5th Edition. London: Routledge, 2013. ISBN: 9780080966717
    • PINTO, A H & ÁVILA, H - Os Desafios da Restauração Coletiva e o Nutricionista Como Impulsionador do Seu Desenvolvimento. Acta Portuguesa de Nutrição, (2), 22-32. 2015.

     

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