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Catering and Restaurant Management

This degree aims at facilitating the acquisition of the knowledge and skills which are key to the management of catering and restaurant businesses. With this in mind, it seeks to qualify professionals who are able to master operational, organisational and management techniques for catering and restaurant businesses.

Overall, the programme aims to:

Promote the development and mastery of not only hard skills for the management of restaurant and catering operations management, but also language, and interpersonal communication skills;

Develop an approach to teaching and learning which enhances autonomy, flexibility, adaptability, organisational and critical thinking skills, with a view to develop entrepreneurship, creativity and innovation;

Provide the students with theoretical knowledge, awareness of the trade's trends and best practices, in close collaboration with partner organisations.

 

daytime-classes
Acreditado por: 1 years em
10/05/2016

Consultar relatórios em www.a3es.pt

345 - Gestão e administração
N.º Despacho/Portaria: DESPACHO N.º 11387/16 (2.ª SÉRIE)
Data:
22/09/2016
1º Ano
Unidade curricular Período ECTS
Foundations of Business Management 1st Semester 4.00
English for Catering I 1st Semester 4.00
Hygiene and Safety 1st Semester 4.00
Introduction to Hospitality and Catering 1st Semester 6.00
Information and Communication Technology 1st Semester 4.00
Communication 1st Semester 4.00
Quantitative Methods 1st Semester 4.00
F&B Management I 2nd Semester 5.00
French/Spanish for Catering I - French for Catering I 2nd Semester 4.00
French/Spanish for Catering I - French for Catering I 2nd Semester 4.00
English for Catering II 2nd Semester 4.00
Systems Maintenance 2nd Semester 3.00
Nutrition and Dietetics 2nd Semester 7.00
Applied Kitchen & Restaurant Management I 2nd Semester 7.00
2º Ano
Unidade curricular Período ECTS
Economy 1st Semester 4.00
Cultural and Gastronomic Heritage 1st Semester 4.00
French/Spanish for Catering II - Spanish for Catering II 1st Semester 4.00
French/Spanish for Catering II - French for Catering II 1st Semester 4.00
English for Catering III 1st Semester 4.00
Applied Kitchen & Restaurant Management II 1st Semester 7.00
Information Systems for Catering 1st Semester 4.00
Enology 1st Semester 3.00
Events Management 2nd Semester 6.00
Marketing for the Catering Industry 2nd Semester 5.00
Financial and Management Accounting 2nd Semester 5.00
Hotel Operations Management I 2nd Semester 5.00
F&B Management II 2nd Semester 5.00
English for Catering IV 2nd Semester 4.00
3º Ano
Unidade curricular Período ECTS
Workplacement 1st Semester 30.00
Restaurant Law 2nd Semester 3.00
Financial Management 2nd Semester 4.00
English for Catering V 2nd Semester 4.00
Food Quality Management and Control 2nd Semester 4.00
Hotel Operations Management II 2nd Semester 5.00
Entrepreneurship 2nd Semester 3.00
Human Resource Management 2nd Semester 4.00
Business Protocol 2nd Semester 3.00
  • Restaurant Manager
  • Production manager (food & beverage)
  • Banqueting Supervisor
  • Food and beverage manager
  • Operations Manager for Restaurant and Catering Units
  • Restaurant and Catering Consultant.

Taking one of the following exams:

(04) Economics

(17) Mathematics for Social Sciences

(18) Portuguese Language

Minimum requirements:

Application grade: 95 marks

Entrance exams: 95 marks

A informação disponibilizada nesta página não dispensa a consulta do Website de acesso ao ensino superior do Ministério da Ciência e Educação - www.dges.mctes.pt/DGES/pt/Estudantes/Acesso/