Food Services and Management
Objectives
a) Cross-cutting and multidisciplinary knowledge
b) Characterize the sector of activity and its legal framework
c) Recognize the different types of service and activity
d) Knowledge and use in-depth understandings of the different activity management processes
e) Develop the capacity for analysis through practical cases
f) Understand yourself as a nutritionist and health technician in this sector of activity.
General characterization
Code
41041
Credits
Available soon
Responsible teacher
BEATRIZ JUSTINA FERREIRA RAMOS DE OLIVEIRA,ANA FILIPA DA SILVA ALVES,ANA CATARINA DOMINGUES PEREIRA SANTOS,SUSANA ISABEL MATEUS SANTOS
Hours
Weekly - Available soon
Total - 0
Teaching language
PT
Prerequisites
Not applicable
Bibliography
Not applicable
Teaching method
The course is organized in lectures and practical (P) classes: 1 wk lectures for all students-120 min each; 1 P class/wk of 180 min, in classes with a max of 20 students, using the methodologies of exhibition, demonstrative, problem-based learning and case-based learning.
Evaluation method
The evaluation has a practical component and a final exam (0-20). In some practical classes study visits of food services will be done.
Individual ou work in groups are developed in P classes. The assessment of the P is continuous (60%), and takes into account the following criteria: performance and attendance of students; quality of the practical reports and knowledge demonstrated by the students; and one practical test. The final exam (40%) 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. Foodservice - Historical aspects.
II. The food supply chain.
III. The food sector: characterization, typology.
IV. Introduction to the management of Collective Food Units (UAC).
V. From nutritional recommendations to meal service - Menus.
VI. From nutritional recommendations to meal service per capita portion sizes.
VII. From nutritional recommendations to meal service - Technical recipes
VIII. Planning of the meal service: Facilities, Equipment and Utensils; People management; Products and raw materials.
IX. Production of the meal service: Storage; Meal production; Provision of the meal service; Models of production and distribution of meals.
X. Transversal processes of the activity: Notion and market vision; Service processes; Operation support processes; Standards / certifications in Foodservice; Monitoring, analysis and evaluation for improvement.
XI. Importance and preparation of economic study, budget and income statement.
XII. Assessment of customer and consumer satisfaction. Complaints management.
XIII. Trends and New Opportunities: Gastronomic heritage, food identity, traditional products; Accommodation. Hospitality, Tourism, Spa, Wellness and Hospitality; Technological development; Consumer trends.