Curricular Unit:			Code:
Collective Nourishment, Restaurants and Hotels			1080ACRH
Year:	Level:	Course:	Credits:
4	Undergraduate	Nutrition Sciences	6 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	78
Learning Outcomes of the Curricular Unit:
It is intended that students acquire transversal and multidisciplinary knowledge about this sector of activity, including its characterization and legal framework; to recognize the different types of service and activity, making their relationship with market segmentation; to develop depth notions about the different activity management processes and analysis capabilities through case studies and critical thinking about the various operators, consumers and the market; the student develops capacity utilization of different appropriate tools to manage this activity sector; that perceiving as a nutritionist and health coach in collective catering and hospitality sector.
Syllabus:
- Types of service in foodservice - Types of foodservice activity - Market segmentation - The product realization processes - Business sector Partners - Activity management processes : purchasing , human resources, commercial - Activity management processes : product realization - Activity management processes : innovation, assessment and continuous improvement - The nutritionist and health coach in the business sector - Data sheets and management plans menus - Commercial procedures and technical specifications - A unit cost administration.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The contents fit the challenges of foodservice to a global and integrated level , explaining the concepts , techniques and methodologies members as part of the essential business processes in an operator in collective power . Parallel and progressive articulation with the concepts , students are challenged to develop health through diet intervention plans in less immediate and usual contexts as well as to know and manipulate eating plans management techniques in the context of collective power.
Teaching Methodologies (Including Evaluation):
Description of contents , individual problem solving (with support in the context of class) , developing planning group and menus management in predetermined scenario ( with support in the context of class) ; assessment based on attendance, carrying out theoretical-practical and theoretical final exam activities.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The exhibition component aims to clarify and interpret existing guidelines on the multidisciplinary technical area par excellence, and on the other hand presents a considerable diversity in concepts and definitions and their evolution. On the other hand , given the diversity of concepts and sub-themes of interconnection, design , critical study and develop intervention methods in this context requires a base gradual and concrete practical work that replicate as far as possible the main obstacles likely to arise a professional context , and who fosters tutoriada seeking complementary knowledge during the semester.
Reading:
Foodservice organizations . Spears Marian C . ISBN: 0-13-895236-1; Gestão Hoteleira - Equipamentos e Manutenção . Carlos E. O. Nunes . Editor: Cetop, 2005 . ISBN: 9789726415411; Textos de apoio distribuídos ao longo do semestre. Legislação do sector.
Lecturer (* Responsible):
Helena Ávila Marques (avila@ufp.edu.pt) Maria João Correia (mjcorreia@ufp.edu.pt)