Catering and Management

Code:

CN32005

Acronym:

ALCOG

Keywords
Classification	Keyword
OFICIAL	Social Science

Instance: 2013/2014 - 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	100	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 collective nourishment 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 collective nourishment/catering and management of Food and Nutritional Services.
1. Principles of Management; Concept of system; Planning; Control; Analysis.
2. Functional areas and equipment.
3. Food and Nutritional Service: Functional fields; Manual of diets; Menus; Capitations; Acquisitions; Production; Distribution; Hygiene; Maintenance.
4. Management of human resources.
5. Mangement of costs.
6. Management of complaints and client satisfaction.
7. Case studys: franchising, school food services, industry food services, hospital food services.

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 explanation classes, practical classes and study visits. In practical classes students shall follow a script that enables them to build a virtual model of a Hospital Nutritional Service. This should include a manual containing diets, menus, capitations, specifications, orders, production and cost analysis. In study visits nourishment/catering 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	85,00
Participação presencial	0,00
Trabalho de campo	15,00
Total:	100,00

Amount of time allocated to each course unit

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

Eligibility for exams

Exams and Special Works
Quality assessment – performance and participation of students in practical classes
Quantity assessment – final exam with a theoretical and a practical part

Calculation formula of final grade

Evaluation components:
Theoretical part (60%)- evaluation by a final writen exam (minimum grade10/20).
Practical part (40%) - 15% performance and participation on classes and evaluation of group works + 25% final exam at the same time of theoretical exam.

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