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Hotel Operations

The Post-secondary Specialisation Programme in Hotel Operations aims at preparing students with the necessary skills to plan, manage and coordinate the rooms division department, organise, manage and supervise work teams, create room occupation programmes, manage and carry out service and production operations in the F&B department, as well as plan marketing strategies for managing the different sales channels and client profiles.

Main activities

Plan, manage and coordinate front office and housekeeping sections, ensuring top quality in the services provided;

Create a rooms division organisational chart, with a list of roles and responsibilities, and take part in staff recruitment and selection procedures;

Supervise and ensure the implementation of management strategies for the rooms division department;

Manage the customer feedback/complaints system;

Plan and develop the sales management system, using the proper apps;

Plan and coordinate marketing strategies and new management policies for the different sales channels and client profiles;

Manage the analysis of the main management indicators and implement any necessary corrective actions;

Create and follow up the implementation of the rooms division budget and objectives;

Develop the analysis of the most recent market trends for the rooms division department;

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

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

Manage the department's budget execution, the financial results and analyse them, so as to contribute to the resolution of any shortcomings;

Manage and carry out the service and production operations of the F&B department.


811 - Hotelaria e restauração
Número: R/Cr-302015
N.º Despacho/Portaria: AVISO N.º 10230/2016
1º Ano
Unidade curricular Período ECTS
Business Protocol 1st Semester 3.0
Introduction to Tourism, Hospitality and Catering 1st Semester 3.0
Food Hygiene and Safety 2nd Semester 3.0
Applied Accounting 2nd Semester 4.0
F&B Management Annual 7.0
English for Catering and Restaurant Services Annual 7.0
Cooking and Pastry Techniques Annual 5.0
Accommodation Operations Management Annual 9.0
French for Catering and Restaurant Services Annual 5.0
Quantitative Methods Annual 3.0
Restaurant and Bar Techniques Annual 5.0
Housekeeping Management and Organisation Annual 6.0
2º Ano
Unidade curricular Período ECTS
Entrepreneurship 1st Semester 3.0
Introduction to Financial Management 1st Semester 3.0
ICT and Reservation Management Apps 1st Semester 5.0
Human Resource Management 1st Semester 3.0
Hospitality Law 1st Semester 3.0
Spanish for Catering and Restaurant Services 1st Semester 5.0
Sales and Revenue Management 1st Semester 4.0
Marketing and Sales in Hospitality 1st Semester 4.0
Workplacement 2nd Semester 30.0
  • Receptionist
  • Head receptionist
  • Accommodation manager
  • Head Housekeeper
  • Floor housekeeper
  • Floor attendant
  • Laundry maid/ Valet

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.