Catering and Management

Code:

CN32005

Acronym:

ALCOG

Keywords
Classification	Keyword
OFICIAL	Social Science

Instance: 2016/2017 - 2S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	99	Plano oficial	3	-	5,5	56	148,5

Teaching language

Portuguese

Objectives

The Catering and Food Service Management course unit was structured in a way so as to acquaint the students with the management of food services as dynamic systems with objectives which are attained by means of four basic management functions: planning, organization, leadership and control, within the perspective of the nutritionist, i.e. as a tool to act upon the field of food service or catering.

Learning outcomes and competences

The Catering and Food Service Management course unit was structured in a way so as to acquaint the students with the management of food service.

Working method

Presencial

Program

Knowledge of the specific operations of catering and management of Food Services.
1. Principles of Management; Concept of system; Planning; Control; Analysis.
2. Functional areas and equipment.
3.Meals planning: Menus; portions, recipes, Diets' manual;
4. Meals production: Acquisitions; Production; Distribution; Hygiene; Maintenance.
5. Management of human resources.
6. Management of costs.
7. Management of complaints and client satisfaction.
8. Role of nutritionist in different  food sevice scenarios.

Mandatory literature

Chiavenato Idalberto; Administração. ISBN: 85-352-1858-0
Magnée Henri; Administração simplificada para pequenos & médios restaurantes. ISBN: 85-85519-91-6
Monteiro Victor; Manutenção e uso de equipamentos hoteleiros. ISBN: 972-757-125-5
Abreu Edeli Simioni de; Gestão de unidades de alimentação e nutrição. ISBN: 85-88-88802-5
Teixeira Suzana Maria Ferreira Gomes 070; Administração aplicada às unidades de alimentação e nutrição. ISBN: 85-7379-251-5
Proença Rossana Pacheco da Costa 070; Qualidade nutricional e sensorial na produção de refeições. ISBN: 853280316-4
Spears Marian C.; Foodservice organizations. ISBN: 0-13-895236-1
Wandelli Ana Maria Mendes Monteiro; Banco de dados para cardápios no sobrepeso e na obesidade. ISBN: 978-85-906549-1-9
Wandelli Ana Maria Mendes Monteiro; Guia prático para elaboração de cardápios

Teaching methods and learning activities

Theoretical  classes. Seminars by invited experts.
Theoretical/Practical classes focusing study cases of differente food service scenarios. Students are divided in groups of 4 elements and theoretical concepts will be applied in practivcal acitivities. Teh students participation is taken into consideration. In study visits food services shall be visited (hospitals, companies and restaurants).

Software

http://www.plataformacontraaobesidade.dgs.pt/PresentationLayer/textos01.aspx?cttextoid=998&menuid=299&exmenuid=122

keywords

Technological sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	75,00
Participação presencial	0,00
Trabalho de campo	25,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	0,00
Frequência das aulas	0,00
Trabalho de campo	0,00
Total:	0,00

Eligibility for exams

Classes frequency is mandatory (maximum 1/5 defaults). Component pratical is valid during two school years.
The students who are not obliged to attend classes, should contact the professor at the beginning of the semestre to arrange an alternative way of evaluation.

Calculation formula of final grade

Evaluation components:
Theoretical part (50%)- evaluation by a final writen exam (minimum grade10/20).
Practical part (50%) - 25% performance and participation on classes and evaluation of group works + 25% final exam at the same time of theoretical exam (minimum grade10/20).

Examinations or Special Assignments

Due to study visits it shall be changes on the pre defined schedule of pracical classes. In the case of complete impossibility to attend the class the student should previously arrange with the teacher an alternative way of evaluation.

Special assessment (TE, DA, ...)

Working students should also define at the begining of the semestre an alternative way of practical evaluation.

Observations

Comments
Compulsory
Language of Teaching: Portuguese