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Catering and Restaurant Services

The post-secondary specialisation programme in Catering and Restaurant Services aims at providing students with specialised professional qualifications which will prepare them to plan, manage and coordinate all the service and production operations entailed by catering and restaurant services. They will also be able to organise, manage and supervise work teams, carry out and monitor the offer in the F&B department, carry out technical tasks in the kitchen and restaurant, as well as to establish sales relations with customers and other parties.

Main activities

Plan, manage and coordinate all the service and production operations entailed by catering and restaurant services;

Design an organisational chart for the F&B department and make the corresponding job descriptions;

Supervise service standards and implement the corresponding control systems, thus ensuring continuing improvement;

Manage the customer feedback/complaints system, thus ensuring a quality service;

Coordinate and implement any corrective actions deemed necessary according to management indicators;

Design and carry out sales and promotional activities for different market segments;

Manage and coordinate all the service and production operations entailed by catering and restaurant services;

Develop promotional activities for the business unit and plan the sales policy for the service;

Manage the F&B department's attainment of objectives and budget execution;

Analyse the most recent market trends and use them to design the F&B offer;

Manage the department's human resources so as to ensure an appropriate and safe work environment, both for customers and staff;


811 - Hotelaria e restauração
Número: R/Cr-153/2015
N.º Despacho/Portaria: AVISO N.º 952/2016
1º Ano
Unidade curricular Período ECTS
Business Protocol 1st Semester 3.0
Introduction to Tourism, Hospitality and Catering 1st Semester 3.0
Spanish for Catering and Restaurant Services 2nd Semester 4.0
Hotel Systems Maintenance 2nd Semester 3.0
Quantitative Methods Annual 3.0
Restaurant and Bar Techniques Annual 5.0
Cost Control for the F&B Department Annual 7.0
Nutrition, Food Hygiene and Safety Annual 6.0
F&B Management Annual 7.0
English for Catering and Restaurant Services Annual 7.0
Cooking and Pastry Techniques Annual 5.0
Catering Event Organisation Annual 7.0
2º Ano
Unidade curricular Período ECTS
Human Resource Management 1st Semester 4.0
Hospitality Law 1st Semester 3.0
French for Catering and Restaurant Services 1st Semester 5.0
Applied Accounting 1st Semester 2.0
Marketing and Sales for Restaurants 1st Semester 5.0
Entrepreneurship 1st Semester 4.0
Introduction to Financial Management 1st Semester 4.0
ICT and Reservation Management Apps 1st Semester 3.0
Workplacement 2nd Semester 30.0
  • F & B Manager
  • Restaurant Manager
  • Head waiter/waitress
  • Waiter/ waitress
  • Bartender
  • Room Service Waiter
  • Storekeeper

Who may apply to the Post-secondary Specialisation Programmes:

Those who successfully concluded secondary education or its academic equivalent;

Those who passed the mature students’ exams, established specifically for the programme, according to the Decree-law nr. 64/2006, of 21st March;

Students who passed all subjects that are part of the 10th and 11th year curricula in secondary education, or its academic equivalents, but did not complete secondary education and were considered ready for post-secondary programmes through an exam done at the higher education institution;

Those with a certificate in a technological specialisation course, in a post-secondary specialisation programme or with a higher education degree who wish to enroll in professional retraining.