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Presentation
Presentation
Restauration and Gastronomy today play a very important role in attracting and differentiating tourist destinations.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 4
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Year | Nature | Language
Year | Nature | Language
2 | Mandatory | Português
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Code
Code
ULHT225-7317
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Theoretical part 1. Gastronomy and Enology -Gastronomy and Culture - Enology and Culture -Gastronomy and Tourism - Gastronomic and wine tourism 2. Restoration - Current Restoration Trends and Challenges - Characterization of Restoration Operations -Typology of Establishments - Type of Services Pratical part 1. F&B Operational Cycle 2. F&B Production Cycle 3. Menu Preparation and Profitability Analysis. Syllabus Engineering 4. Business profitability 5. Hygiene and Safety. HACCP standards 6. F&B Marketing
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Objectives
Objectives
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.
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Teaching methodologies
Teaching methodologies
Analysis methodology of real Practical Cases in a restaurant context Use of Interactive Presentation Software - Mentimeter Use of illustrative videos
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References
References
Gomes, V. (2020). Gestão da Restauração. Lisboa: Edições Lidel
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Assessment
Assessment
Trabalho Prático - 50% (40% trabalho escrito + 10% apresentação)
Teste de Avaliaçao - 50%
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Mobility
Mobility
Yes
