Study Programmes

Food Services and Catering Management3

Alimentação Coletiva e Gestão

Course code:9554403

Gonçalo António De Freitas Elvas De Moreira Guerra

Learning outcomes of the curricular unit:
  • Equip the students with general knowledge of community nutrition.
  • Planning and management of community nutrition (management and planning of meals, physical spaces, budgets, (costs and sales), management of human resources and food safety management.
  • New customer trends – Healthy and Sustainable food.
Syllabus:

Lectures:

  1. MANAGEMENT BASIC NOTIONS
  2. MANAGEMENT OF MEALS
    Food supply platform.
    Physical spaces – layouts.
    Menu planning.
    Notebooks capitations.
    Technical sheets.
    Tendering for services of community nutrition.
  3. PRODUCTION MANAGEMENT
    Purchasing, suppliers selection, stocks management and costs control.
  4. FOOD SAFETY MANAGEMENT
  5. ENVIRONMENTAL MANAGEMENT, AND HEALTH AND SAFETY AT WORK
  6. HUMAN RESOURCES MANAGEMENT
  7. SATISFACTION MANAGEMENT OF CUSTOMER AND USER
  8. NEW CONSUMER TRENDS - HEALTHY AND SUSTAINABLE FOOD
Theoretical / practical classes:
 
Analysis facility layouts. Circuit march ahead.
Preparation of Menus.
Forecasts purchases.
Menu costs.
Work Group – Management of a community nutrition unit – (school, business and hospital markets).
 
Suggested Bibliography:
  • Moser F (2010) Manual de Gestão de Alimentação e Bebidas, Edições Cetop. ISBN: 9789726415213
  • Franco L, Emília e o Food Cost, Edições do Gosto. ISBN: 972-99394-0-3
  • Abreu ES (2003) Gestão de unidades de alimentação e nutrição: um modo de fazer, 4th ed. ISBN: 85-88-88802-5
  • Dopson L, Hayes D, Miller J (2011) Food and beverage, Cost Control. ISBN: 978-0-470-59798-9

Additional Info

  • Institution/School: Institution/School

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