| Code: | LGH2225 | Acronym: | GEHOT |
| Teaching Area: | Management |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| LGH | Aviso nº 9705/2017 & Ret. nº 682/2018 | 2º | 3 ECTS | 27 | 80 |
| Theoretical-Practical: | 18,00 |
| Seminário: | 0,00 |
| Other: | 0,00 |
| Theoretical-Practical: | 18,00 |
| Seminário: | 0,00 |
| Other: | 0,00 |
Teaching - Hours
|
DESCRIPTIVE SUMMARY OF CURRICULAR UNIT
Scientific principles of Hospital Equipment Management will be provided to produce the goods and services provided by a hotel unit. Topics such as technological trends in the hotel industry, innovation and technology for hotel production will be addressed. Understand production and flow management, financial and human aspects, the organization of the different components of the hotel service (Kitchen, Bar, Refrigeration, Laundry and Wardrobe, Storage in Hospitality). Plan and control hotel production. Identification of the main equipment and its characteristics. To appreciate the Physical and Ergonomic Fundamental characteristics, the Energy Sources, Environment and Ecology in Hotel Units and Hotel Layout solutions.
OBJECTIVES AND EXPECTED RESULTS OF LEARNING
-Provide knowledge of Management of Fundamental Hotel equipments that allow to identify modern techniques and methods of solving problems of production and the establishment of objectives compatible with the strategy of the organization;
-To reinforce the scientific and technical domain regarding the use of equipment;
-Develop cognitive skills on the management of Hotel Production, Equipment, Importance of Cold in the food sector, Energy Sources, Layout in Hotel Production, Ergonomics, Water and Air Quality.
-To enable students to rationalize the use of resources in Hotel Management;
COMPETENCES TO DEVELOP
- Diagnose and solve hotel management problems resulting from the use of the Equipment
- Identify and design hotel production management systems with equipment resources
- Identify the constraints of a hotel production system
- Implement corrections at the level of hotel production management through the training of the Equipments
- Apply knowledge in the optimization of existing production systems
- Select and use methods and techniques of equipment management and problem solving
- Ability to implement new Production Layouts for Hotel Services
- To promote the Ergonomics, the defense of the Environment, Air Quality, and Ecology in a hotel unit
- Know how to select and distinguish different energy sources for a hotel production system
1. The fundamental areas of a Hotel Unit
2. The main determinants of Hotel Production Management
3. Laundry Equipment and its Organization and Production Capacity
4. Kitchen Equipment, Specifications and Training
5. Most Meal Room Equipment and Layouts
6. HVAC, Characteristics and Usage Standards, Air Quality
7. Vertical Transport Systems
8. The fundamental illumination and its equipments
9. Main Power Sources
10 Maintenance Management of Hospitality Equipment
A UC of Hospitality Equipment Management requires that students of a Degree in Hospitality Management know and identify the fundamental equipment of each area of operation of a Hotel. Effectively each area of a hotel has a set of specific equipment that it is important to identify and be able to specify technically and in case of replacement know how to select an equipment in the market with similar characteristics.
In this perspective were considered essential to LAvandaria, A Cozinha, A Climatización, Iluminotecnia, and the vertical transport equipment.
The Layout to guarantee the flow of operations more appropriate to the better profitability of the equipment as well as the Maintenance Management of the equipment.
Case studies will be carried out to allow an approach to the solution of problems of production hotel with the use of equipment.
| Sujit Ghosal;Hotel Engineering, OXFORD - HIGHER EDUCATION, 2014. ISBN: 978-0-19-806291-2 |
| B. Moulart,;Ingénierie Hôtelière et de Restauration , Editions Casteilla PARIS (2ª Edition), 2012 |
| Abílio C. Vilaça;Apontamentos do Professor, Professor, 2018 |
| Manuel AI Quintas;Organização e Gestão Hoteleira, Euro-Tom,Lda (, 2010 |
| Fabricantes;Catálogos de Equipamentos, Fabricantes, 2018 |
| A.Courtis e outros;Gestão da Produção, LIDEL, Edições Técnicas ( 5ª Edição), 2014 |
Theoretical-practical classes will be used to present and discuss the concepts, methodologies and techniques of operations management, planning, supply chain management, performance evaluation of operations and implementation of the management information system. The concepts and techniques will be exemplified through problem solving and case analysis.
The methodology of teaching / learning is based on the deepening of theoretical concepts, illustrated through the approach of practical cases on the various themes of Operations Management in the context of the classroom. Learning is consolidated through individual study and will be applied in the resolution and defense of practical cases. For this purpose, specific software programs will be used in the market and theoretical expositions using the data show. It will also be encouraged the preparation of reports of oral presentation of the results obtained in a simulated context of meetings of company management.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 22,5 | |
| Seminar | Participação Presencial | 1,5 | |
| Others | Participação Presencial | 3 | |
| Written tests | Teste/Exame | 3 | |
| Self study | Study | 50 | |
| Total: | 80 |
2 tests, 45% each - total: 90%
Group work 10%
Under the terms of the Bachelor's Regulation:
1. The students' attendance in classes will be recorded and, if the number of absences per student exceeds 30% of the total number of lessons scheduled for each course unit, the student will be automatically transferred to the final evaluation (regular season).
2. In the written tests and other assessment elements mentioned in paragraph 2 of Art. 39 it is necessary to obtain a minimum grade of 7.5 (seven point five) points.
3. If the student misses a test or receives a grade lower than 7.5 points in the tests or in another assessment element mentioned in the previous number, the student will be automatically transferred to the final evaluation (regular season).
4. If the student misses or obtains less than 7.5 in the second written test, held in the same date of the final exam in the regular season, they may apply for further evaluation in the Appeal season.
Final exam 100%
The coherence of the methodologies is guaranteed by a teacher-oriented teaching process that defines the strategies and techniques to be used, namely an approach adapted by the teacher that determines the use of information, guides the choice of resources to be used, previously sent to students via the SIGARRA system.
The methods of collective teaching and group teaching will be used in which will be adopted the Exhibition and Mixed Exposition of the subjects with presentation of case studies for discussion and discussion in class.