Description of Individual Course Unit
Technical and Practice of Food and Beverage Operations - II
Course Unit Title: Hotel Management
Area of Study: Hotel Management
Course Code: Hotel Management
ECTS Credits: 4
Degree
Hotel Management
Degree Level:
Bachelors
Masters
Year:
1st
2nd
3rd
Type of Course: Compulsory
Elective
Semester: 1st
2nd
Student Workload:
Theory (T)
Work Experience (WE)
Theoretical Application (TA)
Tutorial (T)
Laboratory Work (LW)
90
Independent Study (IS)
22.5
Fieldwork (F)
Assessment (A)
4
Seminar (S)
Other (O)
TOTAL 116.5
Prerequisites:
No
Yes
Specify:
Objectives
GENERAL AIMS
The Restaurant & Catering sector is a vital part of the hospitality industry. In order
to understand the operations of the hotels, restaurants and Catering Companies it
is vital to deepen the students’ knowledge about the nature of the kitchen, pastry,
restaurant and bar operations.
Therefore, the aim of this course will be to revise and extend the implementation
and control that services and operations.
The students will learn different safety techniques and skills during the course. It
is hoped to empower them as future Food & Beverage experts.
SPECIFIC AIMS
With this program, one intends that the student widens its knowledge and
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develops abilities that allow him/her to:
1. Understand the principles of production and service
2. Recognize the skills and operational importance of these procedures
3. Implement operations
4. Use the correct food and beverage operations lexicon
Contents
1.
2.
3.
4.
5.
International production
Creative and fusion food
Pastry and Buttering
Waiter and restaurants service
Bar and cafeteria service
Teaching Methods
The contents will be developed in theoretical-practical lessons. There will be a
reflection on the theoretical concepts, supporting them in concrete examples.
Lessons and Tutorials, discussed between the professor and the students, will
have, among others, the following aims:
ƒ Orientation of the work;
ƒ Accomplishment of practical exercises, by role-playing;
ƒ Reading some articles/news of restaurant & catering management;
ƒ Analysing HACCP Plans;
ƒ Research in the Library of the ESTTS and the Internet;
The acquisition and deepening of the knowledge and abilities, as foreseen in this
program, must be achieved through individual study, essential for the success of
the student.
Assessment
Continual assessment:
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•
•
•
Written Test – 70%
Practical application – 20%
Work in class – 10% homework, classwork, presentations and attendance
Periodical assessment:
• Written Test – 70%
• Practical application – 20%
• Individual presentations – 10%
Final assessment:
• Written Exam – 100%
• Oral exam (if written exam between 7,5 and 9,5)
Final assessment (Recurso) :
• Written Exam – 50%
• Oral exam – 50% (minimum of 7,5% on written exam)
Bibliography
Berberoglu, H., Marrack, M., Candido, J.; Designing Restaurants and Hotels,
Canadá, s/d
Berberoglu, H.; How to excel in restaurant and hotel management, Ontario, 1994
Cousins, J., Foskett, D. Gillespie, C. – Food and Beverage Management, Printice
Hall – Pearson Education, Dorset, 2002
Cruz, S., Brito; F., Iglésias, Manual de Hotelaria II, Edições Guetta &Cruz, Lisboa,
1993
Cruz, S., Oliveira, F.S., Brito, F., Teixeira, A.M.S. Manual de Hotelaria III, Edições
Guetta &Cruz, Lisboa, 1993
ESHTE, Resumos – I Conferência em Segurança Alimentar em Restauração, Estoril,
2004
Guetta, A., Cruz, S., Manual de Hotelaria I, Sellers Editores, Lisboa, 1993
Hipolito, A., Gestion Tecnico-Economica de Hoteles, Edições Centro de Estudos
Ramon Areces, Madrid, 1994
Intermagazine – Chefes de Cozinha in Revista Profissional de Hotelaria e
Restauração, nº 164, Edições do Gosto, Outubro 2004
Intermagazine – HACCP Obrigatório em 2006 in Revista Profissional de Hotelaria e
Restauração, nº 162, Edições do Gosto, Novembro 2004
Intermagazine – Olimpíadas de Culinária 2004 in Revista Profissional de Hotelaria
e Restauração, nº 163, Edições do Gosto, Setembro 2004
Janeiro, J. A., Guia Técnico de Hotelaria – A Arte e a Ciência dos Modernos
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Serviços de Restauração, Edições Cetop, Lisboa, 1990
Luise, F.; Emília eo Food Cost, Edições do Gosto, Lisboa, 2004
Mata, A; Dicionário de Terminologia Hoteleira – Front-Office, Edições Prefácio,
Lisboa, 2000
Moser, F., Manual de Gestão de Alimentação e Bebidas, Edições Cetop, Lisboa,
2002
Rochat, M., Gestion de la Restauration – Approche du Food & Beverage, Editions
Delta &Spes, Denges, 1984
Travassos, J. F., Engenharia Alimentar e de Manutenção, Edições INFT, Lisboa,
1987
UNHISNOR – União das Associações de Hotelaria e Restauração do Norte de
Portugal, Código de Boas Práticas de Higiene para a Restauração, Instituto
UNHISNOR, Porto, 2001
Ziebell, H., Sebenta Bases e Sopas para ESTT Seia, Edições do Gosto, Lisboa, 2004
Other publications:
Note: Other complementary bibliographical references will be indicated during
classes, according to specific contents.
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