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Catering and Restaurant Management

The Undergraduate Degree in Catering and Restaurant Management promotes the acquisition of essential knowledge and skills for managing restaurant and catering units. Thus, it aims to qualify professionals to master the operational, organisational and management techniques in restaurant and catering establishments. In general terms, the study cycle seeks to:

— Promote the development and domain of technical-scientific skills in the areas of restaurant and catering operations management, languages and communication;

— Develop teaching-learning processes based on autonomous work, flexibility, adaptation, organisation and critical thinking, in an entrepreneurial, creative  and innovative  perspective;

-— Prepare students to grasp theoretical knowledge, trends and good practices in the sector, based on the collaboration with partner institutions. 


Acreditado por: 2 em

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345 Management and administration
Número: R/A-Cr79/2016/AL01
N.º Despacho/Portaria: .
1º Ano
Unidade curricular Período ECTS
Communication 1st Semester 3.0
Hygiene and Safety 1st Semester 4.0
Information and Technological Communication 1st Semester 4.0
English for Foodservice I 1st Semester 3.0
Foundation of Business Management 1st Semester 4.0
1st Semester 5.0
1st Semester 3.0
1st Semester 4.0
English for Foodservice II 2st Semester 4.0
Systems and Equipment Maintenance 2st Semester 3.0
Nutrition and Dietetics 2st Semester 7.0
Food and Beverage Management I 2st Semester 5.0
Restaurant and Kitchen Operations I 2st Semester 7.0
Spanish for Foodservice I (optional) 2st Semester 4.0
French for Foodservice I (optional) 2st Semester 4.0
2º Ano
Unidade curricular Período ECTS
Economics 1st Semester 4.0
Oenology 1st Semester 3.0
English for Foodservice III 1st Semester 4.0
Gastronomy and Cultural Heritage 1st Semester 4.0
Restaurant and Kitchen Operations 1st Semester 7.0
Restaurant and Kitchen Operations II 1st Semester 7.0
Information Systems for Foodservice 1st Semester 4.0
Spanish for Foodservice II (optional) 1st Semester 4.0
French for Foodservice II (optional) 1st Semester 4.0
Financial and Management Accounting 2st Semester 5.0
Hotel Operations Management I 2st Semester 5.0
Events Management 2st Semester 6.0
English for Foodservice IV 2st Semester 4.0
Marketing for Foodservice 2st Semester 5.0
Food and Beverage Management II 2st Semester 5.0
3º Ano
Unidade curricular Período ECTS
Work placement 1st Semester 30.0
Hotel Operations Management II 2st Semester 5.0
Entrepreneurship 2st Semester 3.0
Human Resources Management 2st Semester 4.0
Food Quality Management and Control 2st Semester 4.0
Financial Calculus 2st Semester 4.0
English for Foodservice V 2st Semester 4.0
Food and Catering Law 2st Semester 3.0
Business Etiquette 2st Semester 3.0
  • Restaurant Manager
  • Production manager (food & beverage)
  • Banqueting Supervisor
  • Food and beverage manager
  • Operations Manager for Restaurant and Catering Units
  • Restaurant and Catering Consultant.

Taking one of the following exams: (04) Economics; (17) Mathematics for Social Sciences; (18) Portuguese Language. Minimum requirements: Application grade: 95 marks Entrance exams: 95 marks

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