ISLA IPGT 5838

Food and Beverages Management

• ApresentaçãoPresentation

  This UC aims to provide students with the information necessary to understand and analyze the themes related to Food and Beverage Management and its stakeholders, as well as to prepare students for the techniques and practices related to it, particularly those related to the Tourism, Hotel and Restaurant Management activity.
• ProgramaProgramme

  Development of a food and beverage area: Development of the kitchen area; Development of the restaurant area; Development of the bar area; Restaurant design; Types of catering units. Offer development: Letters and menus; The operational cycle of food and beverages; The operating account of a Food and Beverage area. Food and drink recipe; Sales price calculation methods: Food Cost, Beverage Cost, Multiplying factor, Prime Cost; Pareto law and Omnes law; Cost of food and drinks. Food and beverage technical sheets. Production costing; Exploration control; Cost and revenue centers; F&B Cost and contribution margin.
• ObjectivosObjectives

  This curricular unit aims to provide students with a set of activities that will allow them, at the end of the unit, to be able to understand the structure and operation of a food and beverage establishment: - Identify the importance of Food and Beverage Management in the framework; - Create notions of the restaurant operations and create a business concept in the food and beverage area; - Develop the restaurant and farm business concept, taking into account revenues, costs and farm control; - Analyze the profitability of food and beverage sales in the menus and menus; - Analyze Costs, Revenues and Break-even point- Analyze Calculation Methods and Sales Price based on Food and Beverage Cost, Multiplicative Factor, Prime Cost, Contribution Margin and Omnes Laws; - Conceive and design Menus and Letters; - Ensure and control food security procedures.
• BibliografiaBibliography

  Davis, L. (2012). Food and Beverage Management . 5a edic¿a¿o. Routledge. Franco, L. (2004). Emi¿lia e o Food Cost . Edic¿o¿es do Gosto. Lisboa. Germano, P.G., & Izabel, M. (2013). Sistema de Gesta¿o : Qualidade e Seguranc¿a de Alimentos . Lisboa: Manole. Gomes, J. (2018). Menu Pricing . 1a edic¿a¿o. Novas Edic¿o¿es Acade¿micas. Mc, A. (2009). Fundamentals of Menu Planning . 3a edic¿a¿o. Wiley. Minemeier, J. (2015). Management of Food and Beverage Operations , 6a edic¿a¿o: Ahlei Moser, F. (2002). Manual de Gesta¿o de alimentac¿a¿o e bebidas , 6a edic¿a¿o. Payne, J. & Theis, M. (2012). Foodservice management : principles and practices. 12a edic¿a¿o. Pearson Education. Inc: Ohio.
• MetodologiaMethodology

  Classes will be taught according to the Expository, Participatory and Practical Method for learning the processes and procedures related to the theme. The theoretical component of the classes will support critical indications for their preparation, analysis and presentation. The practical component will allow you to practice and measure the acquisition of knowledge and the quality of its application. To complement the students' learning, practical work will be produced in class and a final group assignment to expose the acquired knowledge and the final evaluation form of their acquisition. Students' knowledge and skills will be assessed as follows: Continuous evaluation: 1 assessment test: (50%) Practical work: (40% [25% written work, 15% presentation]) Attendance + Participation: (10%) Minimum grade 8 in any of the evaluation elements. Or Through a Final Exam (100%) on the dates proposed by the institution.
• LínguaLanguage

  Português
• TipoType

  Semestral
• ECTS

  4
• NaturezaNature

  Mandatory
• EstágioInternship

  Não