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
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
Code | Curricular Unit | Period | ECTS | Workload |
---|---|---|---|---|
Management Funamentals | 1st Semester | 6 | 45 h | |
Nutrition and Dietetics | 1st Semester | 5 | 45 h | |
9484305 | Quantitative Methods | 1st Semester | 6 | 60 h |
Introduction to Hospitality & Tourism | 1st Semester | 6 | 60 h | |
English for the Restaurant Industry I | 1st Semester | 4 | 45 h | |
Elective I | 1st Semester | 3 | 30 h | |
Accounting & Financial Analysis | 2nd Semester | 6 | 60 h | |
Introduction to Catering and the Restaurant Industry | 2nd Semester | 6 | 60 h | |
IT Applied to the Restaurant Industry | 2nd Semester | 6 | 45 h | |
Food Science | 2nd Semester | 5 | 45 h | |
English for thee Restaurant Industry II | 2nd Semester | 4 | 45 h | |
Elective II | 2nd Semester | 3 | 30 h |
Code | Curricular Unit | Period | ECTS | Workload |
---|---|---|---|---|
Kitchen Practice I | 1st Semester | 4 | 45 h | |
Bar Practice | 1st Semester | 6 | 60 h | |
Food Hygiene | 1st Semester | 5 | 45 h | |
Marketing for the Restaurant Industry | 1st Semester | 6 | 60 h | |
Accounting Management | 1st Semester | 6 | 60 h | |
English for the Restaurant Industry III | 1st Semester | 3 | 30 h | |
Kitchen Practice II | 2nd Semester | 4 | 45 h | |
Restaurant Practice I | 2nd Semester | 5 | 45 h | |
Oenology | 2nd Semester | 6 | 60 h | |
Budget Management for the Restaurant Industry | 2nd Semester | 6 | 60 h | |
Food and Beverage Management I | 2nd Semester | 6 | 60 h | |
English for the Restaurant Industry IV | 2nd Semester | 3 | 30 h |
Code | Curricular Unit | Period | ECTS | Workload |
---|---|---|---|---|
Catering and Banqueting | 1st Semester | 6 | 60 h | |
International Gastronomy | 1st Semester | 4 | 45 h | |
Food and Beverage Management II | 1st Semester | 4 | 30 h | |
Gastronomy and Wine | 1st Semester | 6 | 45 h | |
Labour Law | 1st Semester | 5 | 45 h | |
Food Safety and Quality Management | 1st Semester | 5 | 45 h | |
Menu Engineering | 2nd Semester | 5 | 45 h | |
Design Applied to the Restaurant Industry | 2nd Semester | 5 | 49 h | |
Human Resource Management | 2nd Semester | 4 | 45 h | |
Event Planning and Organization | 2nd Semester | 4 | 30 h | |
Elective III | 2nd Semester | 12 |
Conditions of admission
More information
Contacts
E-mail: estudante.internacional@ipleiria.pt