| Code: | LGH2340 | Acronym: | GPHOT |
| Teaching Area: | Management |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| LGH | Aviso nº 9705/2017 & Ret. nº 682/2018 | 3º | 6 ECTS | 52 | 160 |
| Theoretical-Practical: | 45,00 |
| Seminário: | 3,00 |
| Other: | 9,00 |
Teaching - Hours
|
Aims, Skills and Learning Outcomes
SUMARY DESCRIPTION OF COURSE UNIT
Will be taught the scientific principles of Hospitality Management needed to produce the goods and services. Will cover topics such as technology trends of evolution of the production sector hospitality, innovation and technology. Understanding the management of production and flows, financial and human aspects, the organization of the different components of the hotel and restaurant service. Plan and control hotel production. Understand the management of production and flows, financial and human aspects, the organization of the different components of the hotel service (Kitchen, Bar, Refrigeration Facilities, Laundry and Laundry, Hotel Storage). Plan and control hotel production. Identification of the main equipment and its characteristics.
OBJECTIVES AND OUTCOMES OF LEARNING
1 Provide knowledge of Hospitality Management.
2 Identify techniques and modern methods of solving production problems
3. Establishing standards consistent with the organization's strategy;
4. Strengthen the scientific and technical knowledge on planning;
5. Develop cognitive skills on the Hospitality Management
6 Enable students to rationalize the use of resources in Hotel Management.
7 Control each phase of the operating cycle
8 Analyze business evolution and increase assertive measures;
SKILLS TO DEVELOP
1.Diagnose and troubleshoot hotel production
2. Identify and develop systems of production and management hotel
3. Identify the constraints in hotel production system
4. Implement the corrections in hotel production
5. Apply knowledge in optimizing existing production systems
6 Select and use methods and techniques of production management to solve problems
7 Know how to define the best conditions to achieve the general objectives of the organization, according to budgets;
I. Introduction to Management
1. Levels of management
- Cash-flow
- Financial
- Economic
2. Basics of microeconomics.
II. Notion of Cost and Sale
1. Cost Definition
1.1 Fixed Costs and Variable Costs
1.2 Controllable Costs
1.3 Direct and Indirect Costs
1.4 Total, Unit and Average Costs
1.5 Prime Cost
1.6 Forecast and Historical Costs
2. Sale Definition
2.1 Monetary sale
2.2 Non-monetary sale
3. Notion of Break ¿ Even Point
III. The Product / Operational Cycle
1. Characterization
2. Ordering and Purchasing Process
2.1 Product Characterization
2.2 Characterization of suppliers
2.3 Order Control Procedures:
2.3.1 At the quality level
2.3.2 At the quantity level
2.3.3 At the value level
2.3.4 At the document level
3. Receiving
3.1 Definition and importance
3.2 Goods Receiving Control Procedures:
3.2.1 At the quality level
3.2.2 At the quantity level
3.2.3 At the value level
3.2.4 At the document level
4. Storaging
4.1 Different storage needs
4.2. The different storage areas
4.3. Quantity to store:
4.3.1 Par Stock
4. 3.2 Alarm Stock
4.3.3 Maximum Stock
4.3.4 Average Stock
4.4. Storing Value
4.4.1 Weighted Average Cost/Price
4.4.2 F.I.F.O
4.4.3 L.I.F.O
4.4.4 N.I.F O
4.5 Documentary control
4.5.1 The Stock Sheet
4.5.2 The refrigerator plug
4.6. Stock Control Systems
4.6.1 Permanent Inventory
4.6.2 Intermittent Inventory
4.6.3 Fixed Stock
4.6.4 Physical Inventory
4.7 Storage Sizing
5. Issuing
5.1 Documentary Control
5.1.1 The Internal Requisition
5.1.2 Internal Transfers
The syllabus, in addition to integrating theory and practice, consistently meets learning objectives as follows:
- Chapter I and II of the program will make it possible to achieve objectives 1 and 2 by acquiring knowledge concerning the specific nature of the hotel business over time and skills 5 to 7.
- Chapter III achieves the knowledge provided for in objectives 3 to 7 and skills 1 to 4.
| Bernard Davis; Andrew Lockwood, Peter Alcott; Ioannis Pantelidis;Food and Beverage Management, Routledge, 2012. ISBN: 9780415506908 |
| Lea R. Dopson; David K. Hayes;Food & Beverage Cost Control, John Wiley & Sons, 2016. ISBN: 9781118988497 |
| DITTMER, Paul R.; J. Desmond Keefe III;Principles of Food, Beverage, and Labor Cost Control, John Wiley & Sons, 2011. ISBN: 978-111810039 |
| Rodrigues Costa;Introdução à Gestão Hoteleira, LIDEL (4ª Edição), , 2012. ISBN: 9789727578603 |
| Manuel AI Quintas;Organização e Gestão Hoteleira, Oteltur, 2006. ISBN: 9789729995804 |
In classes will present and discuss the concepts, methodologies and techniques production hotel system , planning, management of equipment, facilities, optimization of production and profitability hotel, performance evaluation and implementation of operations.
The concepts and techniques will be exemplified by means of problem solving and case study.
The methodology of teaching / learning is based on the deepening of theoretical concepts, illustrated by case study approach on the various topics hotel production.
Learning is consolidated through individual study and will be applied in defense and resolution of practical cases. To this aim, we will use specific software programs.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 45 | |
| Study | Study | 100 | |
| Attendance | Participação Presencial | 3 | |
| Participação Presencial | 9 | ||
| Teste/Exame | 3 | ||
| Assessment | Teste/Exame | 3 | |
| Total: | 163 |
2 individual written tests: 2 x 40%
1 worksheet: 1 x 20%
2 activities using the e-learning platform
Under the terms of the course's Regulation:
1. The actual presence of students in classes will registered, and if the number of absences for student exceed 30% of the total number of contact sessions scheduled for each course will be automatically transferred to the final evaluation of the regular season.
2. In written tests and evaluation elements referred is required to obtain a minimum score of 7.5 (seven point five) values.
3. If the student lacks or get a grade below 7.5 points in the tests or on the elements of assessment referred above, will be automatically transferred to the final evaluation of the regular season.
4. If the student lacks or get a grade below 7.5 points in the second written test (conducted on the same date of the written test end of the regular season) may be required registration for evaluation at the appeal time.
5. All written academic papers for assessment (reports, case studies, etc.) may be submited in the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate of up to 30% acceptable.
Individual written test: 100%.
Under the terms of the course's Regulation:
The practical or theoretical-practical work (s) referred may also be considered, with a weighting corresponding to half of that considered in the context of continuous assessment, provided that the student communicates such intention to the teacher through the completion of a specific form to be made available by the teacher at the individual written test day.
The development of the classes will be accomplished by reconciling teaching methods with the fundamental objectives of the curricular unit (UC). This will be a UC, in which students will learn not only the reason, but also how to perform, evaluate and decide on the food and beverage management and control.
The transmission of information and scientific and technical knowledge foreseen in the objectives at the beginning of each subject to be addressed, in the theoretical-practical classes, where it will be related to the contents addressed in the previous sessions. In these classes, it is intended to develop the students' skills and sensitize them to the importance of the themes addressed in a real context, contributing to a better framework and also easier to predict the goals to be achieved.
Given the eminently practical nature of the topics to be discussed, practical cases of dishes and beverages will be presented and proposed. Students will learn by doing, reflecting and making decisions about problems and creating alternative strategies, improving their competencies in the topics under analysis.
It will try to stimulate a process of dialogue in which all participate, through their own experience and knowledge. Thus, we will share knowledge, questions and questions, in order to benefit the students' learning and to provoke more motivation of the students. Essentially, it will be sought to ensure the development of the capacity to apply different knowledge acquired in different contexts, influenced by different factors and variables.