| Code: | RB218 | Acronym: | OC |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| CTSPRB | Aviso n.º 13032/2018_Novo Plano | 2º | 4 | 30 | 107 |
| Theoretical-Practical: | 30,00 |
Teaching - Hours
|
The area of catering and more specifically banquets and other special services have become increasingly important as a revenue promoter in the hotel sector. On the other hand there are more and more independent companies specialized in this activity.
The unit of Catering Operations aims to contribute to the training of students to the promotion and organization of special events. These initiatives may be included in hotel units or specialized animation companies.
It is intended that the student in his future professional have the skills to imagine, create, promote, develop and organize events.
Control and valorisation of costs and sales will be transmitted, according to the commercial activity developed.
OBJECTIVES AND EXPECTED RESULTS OF LEARNING
1. Know the basic concepts about the organization, management and functionality of the food and beverage department.
2. Plan a catering service system.
3. Meet the potential customers of catering.
4. Develop and plan specialized operations.
5. Understand the importance of budgeting a catering service.
6. Develop a sales promotion system.
SKILLS TO BE DEVELOPED
At the end of the course the student should be able to:- Prepare special menus for each of the events.- Issue and fill out a service order relating to an event.- Produce audiovisual equipment listings for each of the events.- List furniture necessary for each of the events to be produced.- Make the assembly of equipment and furniture in a space for a certain service.- Elaborate lists of technical and professional material and tools needed for an event.- Prepare control map of service revenues.- Draw up a cost map of the goods sold and raw materials consumed in the service.- Elaborate map of personnel costs of the service.- Draw up map of other service costs.- Reconcile the service.
MODULE I - INTRODUCTION TO THE THEME
General characterization of the F & B department;
Different types of catering events;
Types of service and organization;
Specialized and diversified operations;
The different production systems in catering;
The budget of a catering service
Marketing for catering units
The management and control of catering
The commercial management of catering companies
MODULE II - PHASES OF ORGANIZATION OF A CATERING EVENT
Supply definition - strategy, positioning, markets, prices
Analysis of resources
The commercial process
The execution of the service
Control and Quality Routines - Key Indicators
The post-sale
Quality standards
Quality Management
The first part is designed so that students understand the importance of catering operations and their weight in the revenue of an Enterprise, the events in general and the process of organization of all types of service. It also aims to characterize the different types of events, namely catering events and associated service models. The second part is more oriented to the practical application of the acquired knowledge in order to recognize and apply the different phases of organization of catering events in operational terms.
| Johny Allen, William O'Toole, Ian McDonnell, Robert Harris;Organização e Gestão de Eventos, Elsevier, 2002. ISBN: 978 85 352 1109 2 |
| Nancy Loman Scanlon;Catering Management, John Wiley & Sons, 2013. ISBN: 1118091493 |
| Francisco Moser;Manual de Gestão de Alimentação e Bebidas, Cetop, 2002. ISBN: 9789726415213 |
| Guias Técnicos de Investimento em Turismo-Gestão em Restauração e Bebidas, Cestur, 2006 |
| Cracknell, Kaufman e Nobis;Guias Técnicos de Investimento em Turismo-Gestão em Restauração e Bebidas, Cetop. ISBN: 972641010-x |
It will be used the expositive method for the presentation of concepts, theories and models stimulating the participation of students through the debate, analysis of case studies, brainstorming and resolution of practical cases.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 30 | |
| Practical work | Trabalho laboratorial ou de campo | 22 | |
| Self-study | Study | 52 | |
| Assessment | Teste/Exame | 1,5 | 2019-11-20 |
| Assessment | Teste/Exame | 1,5 | 2020-01-27 |
| Total: | 107 |
Individual or groupwork - 30% (report 20% + presentation and defense of work 10%)
Individual written tests (2): 35% + 35%
Under the terms of the CTSP'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. 30 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.
Group and individual written works should be sent by email up to 48 hours before the date of submission
Individual test: 100%
The practical projects can also be considered, with half of the percentage defined for the continuous assessment, as long as the teacher is informed about this decision by the student.
The expository methodology, the discussion and critical analysis will be used at the level of all the objectives allowing the student to apprehend and proceed with the analysis of the theoretical and conceptual dimensions related to the fundamental themes of the sector of the events, namely catering and its organization process. The learning objectives will also be achieved through the elaboration of practical work.