Description of Individual Course Unit Food and Beverage Management Course Unit Title: Food and Beverage 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) 45 Tutorial (T) 22.5 Laboratory Work (LW) Independent Study (IS) 22.5 Fieldwork (F) 22.5 Assessment (A) 4 Seminar (S) Other (O) TOTAL 116.5 Prerequisites: No Yes Specify: Objectives GENERAL AIMS The Restaurants & 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 know more about the nature of the Control and Management Operations. Therefore, the aim of this course will be to revise and extend the implementation and control in food or beverage 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 1 develops abilities that allow him/her to: 1. Understand the principles of control 2. Recognize the economic and operational importance of the control procedures 3. Implement a control plan 4. Use the correct food and beverage management lexicon Contents 1. 2. 3. 4. 5. Food and Beverage Operational Cycle Food and Beverage Food and Beverage Food and Beverage Operations Control Procedures Management Report and Procedures Management Budget and Predictives 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: Orientation of the work; Accomplishment of practical exercises, by role-playing; Reading some articles/news of restaurant & catering management; Analysing HACCP Plans; 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: • Written Test – 70% 2 • • 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 Serviços de Restauração, Edições Cetop, Lisboa, 1990 Luise, F.; Emília eo Food Cost, Edições do Gosto, Lisboa, 2004 3 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. 4