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Catering and Restaurant Management

This degree aims at facilitating the acquisition of the knowledge and skills which are key to the management of catering and restaurant businesses. With this in mind, it seeks to qualify professionals who are able to master operational, organisational and management techniques for catering and restaurant businesses.

Overall, the programme aims to:

Promote the development and mastery of not only hard skills for the management of restaurant and catering operations management, but also language, and interpersonal communication skills;

Develop an approach to teaching and learning which enhances autonomy, flexibility, adaptability, organisational and critical thinking skills, with a view to develop entrepreneurship, creativity and innovation;

Provide the students with theoretical knowledge, awareness of the trade's trends and best practices, in close collaboration with partner organisations.

 

daytime-classes
Acreditado por: 1 years em
10/05/2016

Consultar relatórios em www.a3es.pt

345 - Gestão e administração
N.º Despacho/Portaria: DESPACHO N.º 11387/16 (2.ª SÉRIE)
Data:
22/09/2016
1º Ano
Unidade curricular Período ECTS
F&B Management I Summer Semester 5.00
French/Spanish for Catering I - French for Catering I Summer Semester 4.00
French/Spanish for Catering I - French for Catering I Summer Semester 4.00
English for Catering II Summer Semester 4.00
Systems Maintenance Summer Semester 3.00
Nutrition and Dietetics Summer Semester 7.00
Applied Kitchen & Restaurant Management I Summer Semester 7.00
Foundations of Business Management Winter Semester 4.00
English for Catering I Winter Semester 4.00
Hygiene and Safety Winter Semester 4.00
Introduction to Hospitality and Catering Winter Semester 6.00
Information and Communication Technology Winter Semester 4.00
Communication Winter Semester 4.00
Quantitative Methods Winter Semester 4.00
2º Ano
Unidade curricular Período ECTS
Events Management Summer Semester 6.00
Marketing for the Catering Industry Summer Semester 5.00
Financial and Management Accounting Summer Semester 5.00
Hotel Operations Management I Summer Semester 5.00
F&B Management II Summer Semester 5.00
English for Catering IV Summer Semester 4.00
Economy Winter Semester 4.00
Cultural and Gastronomic Heritage Winter Semester 4.00
French/Spanish for Catering II - Spanish for Catering II Winter Semester 4.00
French/Spanish for Catering II - French for Catering II Winter Semester 4.00
English for Catering III Winter Semester 4.00
Applied Kitchen & Restaurant Management II Winter Semester 7.00
Information Systems for Catering Winter Semester 4.00
Enology Winter Semester 3.00
3º Ano
Unidade curricular Período ECTS
Restaurant Law Summer Semester 3.00
Financial Management Summer Semester 4.00
English for Catering V Summer Semester 4.00
Food Quality Management and Control Summer Semester 4.00
Hotel Operations Management II Summer Semester 5.00
Entrepreneurship Summer Semester 3.00
Human Resource Management Summer Semester 4.00
Business Protocol Summer Semester 3.00
Workplacement Winter Semester 30.00
  • 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

A informação disponibilizada nesta página não dispensa a consulta do Website de acesso ao ensino superior do Ministério da Ciência e Educação - www.dges.mctes.pt/DGES/pt/Estudantes/Acesso/