| Code: | RB211 | Acronym: | TRB |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| CTSPRB | Aviso n.º 13032/2018_Novo Plano | 1º | 6 | 45 | 160 |
| Theoretical-Practical: | 45,00 |
Teaching - Hours
|
DESCRIPTIVE SUMMARY OF CURRICULAR UNIT
With this unit, students are expected to develop the necessary competencies to perform functions in any unit linked to the catering sector and similar. This discipline values the practical component in the learning, in the sense of make students aware to the promotion of the quality of the service of table and bar and, consequently, to the satisfaction of the client. The intention is to contribute to the training of students in the organization and operation of the food and beverage department in hotel, catering or catering companies, to provide students with the theoretical and practical knowledge of restaurant and bar service techniques and participate, organize, plan and supervise the various tasks inherent in the restaurant and beverage service.
OBJECTIVES AND EXPECTED RESULTS OF LEARNING
1- Framing the history of hospitality and catering, the diversity of typologies of establishments, professionals in the area of activity
2- Know and use correctly the utensils of the restaurant and bar
3- Organize the room of the restaurant and bar and its brigades in function of the mise-en-place and the method of service to execute.
4- Execute customer service techniques in restaurant and bar
5- Know the technical terminology of table service and bar
6- Know and execute the various methods of table and bar services
COMPETENCES TO DEVELOP
With the knowledge acquired during the training sessions, students should be able to:
Prepare the restaurant service, arranging the room and the tables according to the characteristics of the service to be performed and arranging the couverts properly.
Proceed to the reception and service of the client, registering the requests, providing information, solving problems and billing the services rendered.
Perform simple culinary preparations and serve food and beverages over the counter or table.
Articulate with the kitchen and with the day cellar, communicating the requests of the clients, receiving and transporting the foods and drinks to serve.
Run the different table services, serving starters, main courses, desserts, other food and drinks.
Run the bar service, serving appetizers, waters, wines, coffees and other drinks.
Make confections or prepare meats, fish, crustaceans, poultry and other foods, already confectioned, carrying out the respective packing in the room.
Serve food and beverages in special situations, such as breakfasts, room service, banquets, buffets and shuttle services.
1 Dinning Service
1.1 The room team and their functions
1.1.1 Historical evolution of hotel and table service
1.1.2 Types of restaurants
1.1.3 Professional hierarchy, professional clothing and the functions of each brigade member
1.2 Personal hygiene and facilities
1.2.1 Personal hygiene and presentation care
1.2.2 Hygiene of facilities
1.3 Equipment, fixtures and furniture
1.3.1 Restaurant section materials and equipment
1.3.2 Materials and equipment in the attached sections (day cellar, cafeteria)
1.3.3 Care of the materials, their maintenance and the control of the services provided
1.3.4. Rules of correct circulation in the restaurant, making the steps taken to benefit the service
1.3.5 Norms and rules of the meal service, in order to provide a correct service.
1.4 Mise-en-place of the dinning service
1.4.1 Mise-en-place restaurant
1.4.2 Mise-en-place of service / support trolleys
1.4.3 Mise-en-place of the tables for the different services
1.4.4 Mise-en-place for special delicacies
1.5 Service Techniques
1.5.1 Receive and forward customers to the table
1.5.2 Protocol rules for seating customers
1.5.3 Presentation of the menu / list
1.5.4 Protocol in the restaurant
1.6 Forms of execution of table services: English, French, American, Russian and Buffet
1.6.1 Types of restaurant service, advantages and disadvantages
1.6.2 Mise-en-place for all types of services
1.6.3 Identification of the various types of menu and the situations in which each one applies
1.6.4 Terminology of the restaurant.
1.6.5 Identify and execute table services in French, English Direct, English Indirect, American, Russian and Buffet
1.7 Catering Service
1.7.1 Meals served in a catering establishment
1.7.2 Breakfasts
1.8 Special services
1.8.1 Carving and deboning
1.8.2 Dinning Room Cooking
1.8.3 Fruit service
1.8.4 Cheese Service
1.8.5 Banquets
Syllabus 1 is expressed in content 1.1.1; 1.1.2; 1.1.3; 1.2.1; 1.2.2
Syllabus 1 is expressed in content 1.3.1; 1.3.2; 1.3.3; 1.3.4; 1.3.5
Syllabus 1 is expressed in content 1.4.1; 1.4.2; 1.4.3; 1.4.4;
Syllabus 1 is expressed in content 1.5.2; 1.5.2; 1.5.3; 1.6.1; 1.6.2; 1.6.3; 1.6.5
Syllabus 1 is expressed in content 1.6.4
Syllabus 1 is expressed in content 1.7.1; 1.7.2; 1.8.1; 1.8.2; 1.8.3; 1.8.4; 1.8.5
| João Afonso;Curso de vinho para verdadeiros apreciadores, A Esfera dos livros, 2015. ISBN: 978-989-626-507-6 (3ª edição) |
| Janeiro, Joaquim António;Guia Técnico da Hotelaria, Edições CETOP, 2004. ISBN: 972-641-410-5 |
| Cracknell, H. C., Nobis, G.;Catering ¿ Manual Prático e profissional da indústria hoteleira, Edições CETOP, 1993. ISBN: 972-641-009-6 (Volume 1) |
| Harbutt, Juliet;A melhor seleção de queijos do mundo, Editora Civilização, 2009. ISBN: 978-989-550-863-1 |
| Cracknell, H. C., Nobis, G.;Manual prático do Serviço de Restaurantes, Edições CETOP, 1996. ISBN: 972-641-365-6 (4ª Edição) |
| Marques, J. Albano;Manual do Restaurante e do Bar, Livraria Civilização Editora, 2003. ISBN: 978-972-26-2672-9 |
In theoretical classes, the following pedagogical methods and techniques will be used:
Expository method, interrogative method, active method (which may include group work, individual works, brainstorming, analysis of area publications articles)
In theoretical and practical classes, the following pedagogical methods and techniques will be used:
Expository method, interrogative method, demonstrative method and active method (Including group work, individual work, brainstorming, analysis of area publications articles, powerpoint presentations, interpretation of technical files, confection of delicacies respecting technical specifications, tasting)
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 45 | |
| Practical work | Trabalho laboratorial ou de campo | 32 | |
| Assessment | Teste/Exame | 3 | |
| Team work | Projectos | 4 | |
| Self-study | Study | 76 | |
| Total: | 160 |
Evaluation
- 2 Individual written tests: 2X30%
- 1 Group work: 20% (10% research + 10% presentation)
- Performance in practical sessions: 20%
Under the terms of the CTSP's Regulation:
a) 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).
b) In the written tests and other assessment elements mentioned in paragraph 2 of Art. 30 it is necessary to obtain a minimum grade of 7.5 (seven point five) points.
c) 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).
d) 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.
e) All written academic work provided for in the assessment (reports, case studies, etc.) will have to be submitted in the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate of up to 30% acceptable.
Individual written test: 100%
The practical or theoretical-practical work(s) referred to in point b) of paragraph 2 of Art. 30 may also be considered, with a weighting corresponding to half of that considered in the continuous assessment, if the student communicates such intention to the professor, filling, in that case, a specific form to be made available by the professor at the moment of the written exam.
Objective 1 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 2 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 3 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 4 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 5 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method
Objective 6 is embodied in the following teaching methodology (s): Expositive method, Interrogative method, Active method and Demonstrative method