How to find us
|
Contacts

Food and Beverage Management 2017/2018

  • 5 ECTS
  • Taught in Portuguese
  • Continuous Assessment

Objectives

At the end of the unit, students should be able to draw the structure of a food and beverage establishment. The student should also be able to implement a system of cost and revenue control for food and drinks, and make the most rational decisions aimed at higher profitability of catering establishments.

Recommended Prerequisites

Does not apply

Teaching Metodology

The methodologies contemplate lessons lecturing regarding general contents of each thematic unit, which will serve as a reference for the student to carry out applied work, reading and test preparation. Discussion in class on theoretical aspects of content display by the students of the contents of scientific texts consulted, and subjected to debate, particularly in relation to case studies.
The students will be able to practice back of the house operational system
There will also happen practice sessions that will address the guidance of work to be undertaken by students in the group, both during classes. In these classes presentations will take place.

Body of Work

Food and Beverage
Food – Social and historical context
Food and Beverage operations
I - Concept of Lists and Menus
Forms of Sale of Food and Beverages
Lists and Menus
II - Design of Restaurants
III -Cost, Revenue and Break-even point
IV - Calculation Methods of prices
1 Food and Beverage Cost
2 Multiplicative Factor.
3 Prime Cost
4 Margin Contribution.
5 Laws of Omnes
V - Analysis Methods of Restaurant Lists
VI - Restaurant Management

Recommended Bibliography

DAVIS et al, (2012) Food and Beverage Management 5th Edition, Routledge
MINEMEIER, J (2015) Management of Food and Beverage Operations, Sixth Edition, Ahlei
PAYNE-PALACIO, J., THEIS, M., (2012) Foodservice management : principles and practices.––12th ed., Pearson Education, Inc., ohio.
MC VETY et al, (2009) Fundamentals of Menu Planning, 3rd Edition, Wiley
https://www.academiedugout.fr/
http://thefoodpeople.co.uk/
http://www.hotelsmag.com/
http://www.tastingtable.com/

Complementary Bibliography

KNIGHT (2000), Quantity: Food Production, Planning, and Management, 3rd Edition, Wiley
BIRCHFIELD (2007) Design and Layout of Foodservice Facilities, 3rd Edition, Wiley

Weekly Planning

1 Food and beverage
Food - social and historical context
The food and beverage operation
2 Design of Restaurants
3 Lists and Menus
4 e 5 Spread sheets
6 Price calculation
7 Costs and Revenues
8 Written test and Laws of Omnes
9 Analysis Methods of Restaurant Lists
10 e 11 Break Even Point
12 e 13 Oral presentations
13 Written test

Demonstration of the syllabus coherence with the curricular unit's objectives

The selected contents seek to relate the knowledge base of infrastructure deployment of a unit of F&B to their subsequent use in operating the unit. The learning of the proposed calculations, as well as analyzing the ratios, meet the objective of implementing a control system for a Food and Beverage unit.

Demonstration of the teaching methodologies coherence with the curricular unit's objectives

The methodologies contemplate lessons lecturing regarding general contents of each thematic unit, which will serve as a reference for the student to carry out work, reading and test preparation. Discussion in class on the theoretical aspects of the content, display by students of the contents of scientific texts consulted, which shall be discussed, particularly in relation to case studies. There will also practice sessions, which will cover the guidance of work to be undertaken by students in the group, both during classes. In these classes, there will be presentations of the work that will be subject to debate, is set to extend the class. Continuous assessment

relevant generic skillimproved?assessed?
Achieving practical application of theoretical knowledgeYesYes
Adapting to new situationsYes 
Analytical and synthetic skillsYesYes
Bargaining ability  
Commitment to effectivenessYes 
Commitment to qualityYes 
Creativity  
Cultural awareness  
Ethical and responsible behaviour  
Event organization, planning and management  
Foreign language proficiency  
Information and learning managementYes 
Initiative and entrepreneurship capabilityYes 
IT and technology proficiencyYes 
Problem Analysis and AssessmentYesYes
Problem-solvingYesYes
Relating to others  
Research skillsYes 
Self-assessmentYesYes
Teamwork  
Written and verbal communications skills Yes
This website uses cookies to provide better functionality and for performance measurements (European Union Directive 2009/136/EC)
Please take a few minutes do answer a few quick questions about our website.