Management Tools in Food Services
Objectives
a) Recognize an overall perspective about management in organizations.
b) Identify and apply the instruments to support decision-making in the areas of activity of the Nutritionist
c) Characterize the concept of Service in the areas of Nutrition and Food and its strategic vision.
d) Understand and discuss the critical development factors of the organizations and the activity of the Nutritionist (characteristics, segmentation and conceptualization of the business).
General characterization
Code
41029
Credits
3
Responsible teacher
Prof.ª Doutora Conceição Calhau
Hours
Weekly - Available soon
Total - Available soon
Teaching language
Portuguese
Prerequisites
Bibliography
Santos, A.J.R., Gestão estratégica: conceitos, modelos e instrumentos. Escolar Editora, 2008. ISBN 9789752922293.
Goleman, Daniel, Inteligência Emocional, 12ª edição, Temas & Debates, 2003.
Thomas, Neil, O melhor de John Adair sobre Liderança e Gestão, Publicações Europa-América, 2009.
Lencioni, Patrick, Os 5 Desafios das equipas, Uma fábula sobre liderança, 2ª edição, Editora Campus, 2009.
Parreira, M., Liderança A Fórmula Multiplex, Edições Sílabo, 2010.
Alexander, Caroline, O Endurance, Encurralados no gelo, Planeta Manuscrito, 2014.
Tzu, Sun, A Arte da Guerra, Edições Sílabo, 2006.
Osterwalder, Alex; Pigner, Yves; Bernarda, Greg; Smith, Alan, Criar propostas de valor, Publicações D. Quixote, 2015.
Teaching method
The course is organized in lectures and practical classes: 1 weekly lecture for all students with a duration of 60 min each; 1 practical class per week of 1,5 hrs, in classes with a maximum of 15 students.
Evaluation method
The evaluation has a practical component and a final exam, both graded from 0 to 20. The assessment of the practicals is continuous, corresponds to 40% of the final grade, and takes into account the following criteria: performance and attendance of students; quality of the practical reports; attitude and knowledge demonstrated by the students; and one practical test. The final exam is 60% of the final grade and is covers all the theoretical and practical topics taught. The presence in the examination is conditional to attendance to at least 2/3 of the practical classes and a practical grade of at least 9,5. To be approved, the exam grade has to be at least 9,5.
Subject matter
I. Organizations.
Concepts and objectives of an organization
The life cycle of an organization
II. Service Concept
Definition of service and leadership concepts
Importance of leaders and their role
Main theories about leadership
Leadership styles
Leadership vs management
Leadership and team development
Motivation vs satisfaction
Effectiveness and efficiency
Change management
III. Organization and Business Strategy
Definition of the concept of strategy
Phases to develop a Strategic Plan
Competitive advantage
IV. Decision-making support tools
Management cycle
Definition of objectives. - SMART Methodology
Main management tools
Performance indicators and their application
V. Business Plan
Business Plan Objectives
Types of Business Plans
Structure, dimension and topics to be addressed