Entrada > Education > COURSES > Undergraduate Degrees > ESHT > Catering and Restaurant Management

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

Consultar relatórios em www.a3es.pt

345 - Gestão e administração
Unidade Ano Período
F&B Management I 1 Summer Semester
French/Spanish for Catering I - French for Catering I 1 Summer Semester
French/Spanish for Catering I - French for Catering I 1 Summer Semester
English for Catering II 1 Summer Semester
Systems Maintenance 1 Summer Semester
Nutrition and Dietetics 1 Summer Semester
Applied Kitchen & Restaurant Management I 1 Summer Semester
Foundations of Business Management 1 Winter Semester
English for Catering I 1 Winter Semester
Hygiene and Safety 1 Winter Semester
Introduction to Hospitality and Catering 1 Winter Semester
Information and Communication Technology 1 Winter Semester
Communication 1 Winter Semester
Quantitative Methods 1 Winter Semester
Events Management 2 Summer Semester
Marketing for the Catering Industry 2 Summer Semester
Financial and Management Accounting 2 Summer Semester
Hotel Operations Management I 2 Summer Semester
F&B Management II 2 Summer Semester
English for Catering IV 2 Summer Semester
Economy 2 Winter Semester
Cultural and Gastronomic Heritage 2 Winter Semester
French/Spanish for Catering II - Spanish for Catering II 2 Winter Semester
French/Spanish for Catering II - French for Catering II 2 Winter Semester
English for Catering III 2 Winter Semester
Applied Kitchen & Restaurant Management II 2 Winter Semester
Information Systems for Catering 2 Winter Semester
Enology 2 Winter Semester
Restaurant Law 3 Summer Semester
Financial Management 3 Summer Semester
English for Catering V 3 Summer Semester
Food Quality Management and Control 3 Summer Semester
Hotel Operations Management II 3 Summer Semester
Entrepreneurship 3 Summer Semester
Human Resource Management 3 Summer Semester
Business Protocol 3 Summer Semester
Workplacement 3 Winter Semester
  • 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 - http://www.dges.mctes.pt/DGES/pt/Estudantes/Acesso/