Undergraduate in Restaurant and Catering Management

Course presentation

In the undergratuate in Restaurant and Catering Management is used a method of teaching and learning based on the development of skills crucial to prepare professionals who are able to adapt to the continuous changes observed in the restaurant industry.Training managers for the restaurant and catering industry which prepares professionals who are perceptive and proficient both in scientific/technical terms to address a number of significant changes in the sector evolution of the profile and motivations of demand technological developments sector organisation and evolution of the labour market.Identifying and understanding the dynamics of restaurant industry development in its historical sociological economic environmental contexts as well as its essential bibliographic support.Understanding the importance of restaurant industry in contemporary societies and its contribution to tourism.Analysing the major theories of management and applying them according to their suitability to specific situations in the field of restaurant industry.

Certified by UNWTO TedQual da Organização Mundial do Turismo

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Goals

  • Provide knowledge and essential skills, with the intention of organizing and strategically structure the sector for future challenges in the restaurant industry;
  • Qualify professionals able to dominate the management, organization of technical and direction of restaurants, catering enterprises, hotels and food production enterprises;
  • Promote the development and mastery of technical and scientific skills in food control areas, the level of its confection, plating and service;
  • Promoting a culture of rigor and motivation contributing to the differentiation of the food and beverage manager through the acquisition of specific skills and techniques for the implementation of a quality service;
  • Increase notoriety of companies in the sector with the collaboration of graduates in Restaurant and Catering Management with the implementation of knowledge and skills acquired throughout their education in the degree.

Curricular plan

CodeCurricular Unit Period ECTS Workload
Management Funamentals1st Semester645 h
Nutrition and Dietetics1st Semester545 h
9484305Quantitative Methods1st Semester660 h
Introduction to Hospitality & Tourism1st Semester660 h
English for the Restaurant Industry I1st Semester445 h
Elective I1st Semester330 h
Accounting & Financial Analysis2nd Semester660 h
Introduction to Catering and the Restaurant Industry2nd Semester660 h
IT Applied to the Restaurant Industry2nd Semester645 h
Food Science2nd Semester545 h
English for thee Restaurant Industry II2nd Semester445 h
Elective II2nd Semester330 h
CodeCurricular Unit Period ECTS Workload
Kitchen Practice I1st Semester445 h
Bar Practice1st Semester660 h
Food Hygiene1st Semester545 h
Marketing for the Restaurant Industry1st Semester660 h
Accounting Management1st Semester660 h
English for the Restaurant Industry III1st Semester330 h
Kitchen Practice II2nd Semester445 h
Restaurant Practice I2nd Semester545 h
Oenology2nd Semester660 h
Budget Management for the Restaurant Industry2nd Semester660 h
Food and Beverage Management I2nd Semester660 h
English for the Restaurant Industry IV2nd Semester330 h
CodeCurricular Unit Period ECTS Workload
Catering and Banqueting1st Semester660 h
International Gastronomy1st Semester445 h
Food and Beverage Management II1st Semester430 h
Gastronomy and Wine1st Semester645 h
Labour Law1st Semester545 h
Food Safety and Quality Management1st Semester545 h
Menu Engineering2nd Semester545 h
Design Applied to the Restaurant Industry2nd Semester549 h
Human Resource Management2nd Semester445 h
Event Planning and Organization2nd Semester430 h
Elective III2nd Semester12

Conditions of admission

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