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CURRICULAR UNIT - FOREIGN LANGUAGE I (SPANISH I)

Academic Year: 2020 / 2021
1st Year – 1st Semester 
Código UC nº 9173106

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

• Understand text related to the Hispanic world, culture and travel.
• Acquire strategies to stimulate grammar and grammar essays suitable for acting in various communication contexts.
• Understand the different accents of the Hispanic world and react.
• Be able to write letters requesting information and various services.
• Offer different information correctly and fluidly.
• Mastering the correct lexicon related to travel, hotels and tourism in general.
• Be able to talk about experiences and own desires.
• Resolve communication conflicts and understand sociocultural aspects of the Hispanic world.
• Mastering communication strategies that consolidate your learning.
• Read and interpret information related to tourism.

PROGRAM CONTENTS

• The alphabet.
• The noun, article and demonstrative, possessive and indefinite pronouns.
• Verbs to express likes and dislikes.
• Numbers.
• Verbs in the present tense.
• Verbs with reflexive pronouns.
• Exclamatory pronouns and interrogative.

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CURRICULAR UNIT - COMPUTER MANAGEMENT

Academic Year: 2020 / 2021
1st Year – 1st Semester 
Código UC nº 9173103

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

Objectives:

• Identify and understand some of the innovative technologies that the organizations use today as well their areas of application.
• Understand the interaction between these technologies and the management models and the

needs of improvement of the efficiency of the organizations.

• Analyse the organizational impacts that the implementation of these technologies brings to the

organizations showing the good practices to its management.

• • Know and deepen knowledge of MS Office

Skills and capabilities:

• Be able to identify the opportunities that the technologies can bring to the improvement of the

management of the organizations.

• Be able to apply the technologies to the relationships with clients, suppliers and other partners of the business.
• Be prepared to comprehend the new tendencies of the technologies and how they can bring

innovative propositions to the management of the organizations.

PROGRAM CONTENTS

1. The role of the IS - Information Systems in the organizations today

• What is a IS
• Dimensions of a IS
• Strategic objectives of a IS
• Integration of the IS with the strategy of the organizations

2. The operational management of the organizations – role of the ERP – Enterprise Resource Planning systems

• Evolution of the IS in the organizations
• The ERP: definition, as integrated platforms with are information systems of the organizations, main characteristics, critical success factors for its implementation, analysis of the major problems that can arise with its adoption by the organizations

3. CRM – Customer Relationship Management

• CRM – definition and characteristics in the context of B2B and B2C
• The loyalty of the clients, characteristics, factors and loyalty programs
• Analysis of the special case of use, and profitability of CRM
• The single view of the clients (360º vision) – description, main components, opportunities detection, single view architecture
• Technologies that support the customers relationship management

4. MS Office

• What is the MS Office (Microsoft Office)?
• Identification of MS Office Apps and which are mainly used in business management (Word, Excel, Power Point e Outlook)

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CURRICULAR UNIT - ENGLISH I

Academic Year: 2020 / 2021
1st Year – 1st Semester 
Código UC nº 9173104

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

Objectives:

• to guarantee the indispensable basic knowledge in the areas of vocabulary and structure of the English language.
• to supply vocabulary related to the area of studies.
• to provide knowledge on the grammar structures and sentences relevant for the future professional area.

The student should develop the following skills:

• Participating, by listening and speaking, in dialogues typical of his/her future professional area.
• Understanding texts and oral speech related to his/her area of studies.

Writing texts about typical situations of his/her professional area.

PROGRAM CONTENTS

Vocabulary:

Vocabulary relevant for the specific area of hospitality management, acquired in the study of texts and talks on various pertinent topics, such as:

• Marketing in tourism;
• Transport and travelling;
• Accommodation;
• Destinations;
• Attractions and activities.

Language Structure/Functions

Relevant grammar structures and linguistic patterns determined by the tasks of reading, listening, speaking, writing and reflecting on professional area topics, which will necessarily include the following:

• Pronunciation and vocabulary differences between British and American English;
• Present and past tenses;
• Comparative and superlative forms adjectives;
• Interrogative sentences;
• Modal verbs;
• Connectors;

False friends.

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CURRICULAR UNIT - INTRODUCTION TO MANAGEMENT

Academic Year: 2020 / 2021
1st Year – 1st Semester 
Código UC nº 9173105

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The objectives/skills to be developed are:

The main objective of this class is to introduce students to the fundamental concepts related to the management of the organizations. This unit is a very useful starting point in the ongoing process of students learning about the management ans conduct of the organizations.

PROGRAM CONTENTS

1.Management and it´s evolution

• 1.1 Management concept, functions and levels
• 1.2 Manager: tasks and skills
• 1.3 The roles of the manager (Mintzberg)
• 1.4 The evolution of management
• 1.4.1 The human relations school
• 1.4.2 Quantitative approach, systems theory, contingency theory

2. The company and it´s environment

• 2.1 The company as a social organization
• 2.2 The company as an open system
• 2.3 The company as a resource system
• 2.4 The company environment
• 2.5 The culture of the organization

3. Strategy, planning and decision

• 3.1 Planning
• 3.2 Strategic Planning
• 3.3 Decision-Making

4. Organization

• 4.1 Objectives and design aspects of the organization
• 4.2 Organizational Structures
• 4.3 Structure determinants
• 4.4 Authority, Influence and power

5. Direction

• 5.1 Theories of Motivation
• 5.2 Leadership
• 5.3 Communication

6. Control

• 6.1 The control process and it`s relationship with the planning
• 6.2 Patterns, Performance assessment and corrective action
• 6.3 Control Methods

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CURRICULAR UNIT - FOREIGN LANGUAGE II (SPANISH II)

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 9173113

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

This component of the course gives students the opportunity to acquire and apply Spanish language skills in a variety of contexts within the area of Hotel Management. Extending intercultural competence is another key feature. There will be opportunities for students to work on topics of their future careers. By the end of this unit, students are expected to acquire and consolidate their linguistic skills in Spanish, particularly within the field of Hotel Management: understanding most of what they hear or read in the aforementioned field; summarizing information from different spoken and written sources, reconstructing arguments and accounts in a coherent presentation; expressing themselves with certain precision, orally and in writing.

PROGRAM CONTENTS

Communication in Hotel Management

Flight and accommodation:

• - Airport Services: airport vocabulary; car rental; currency exchange;
• -Hotel services: vocabulary of accommodation; reservation management; activities and services.

Travel agencies:

• - Face-to-face, telephone and email communication
• - Presentation of tour packages

Review of grammatical structures for the acquisition of the described contents.

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CURRICULAR UNIT - ENGLISH II

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 9173111

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

This subject aims to continue the process of consolidation and improvement of knowledge about English language initiated in English I, thus maintaining the following objectives:

• to continue the learning process initiated in English I, during the first semester
• to supply specific vocabulary related to the area of studies
• to provide knowledge on the grammar structures and sentences relevant for the future professional area   

Similarly, to what is intended in English I, students should develop the following skills:

• Participating, by listening and speaking, in dialogues typical of his/her future professional area
• Understanding texts and oral speech related to his/her area of studies

Writing texts about typical situations of his/her professional area

PROGRAM CONTENTS

Vocabulary:

Vocabulary that is relevant for the specific area of hospitality management, acquired in the study of texts and talks on various pertinent topics, namely:

• niche tourism
• medical and wellness tourism
• cultural tourism
• running a hotel
• customer service
• business travel

Language Structure/Functions

Relevant grammar structures and linguistic patterns determined by the tasks of reading, listening, speaking, writing and reflecting on professional area topics, which will necessarily include the following:

• gerund and infinitive
• countable and uncountable nouns
• passive voice
• relative clauses and pronouns
• adjectives formed with prefixes and suffixes

phrasal verbs 

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CURRICULAR UNIT - MANAGEMENT PRINCIPLES

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 9173115

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The principles of Hotel Management (PHM) curricular unit´s main objectives are the following:

1. Provide to students the main concepts, methodologies and techniques for the study of Hotel Management.
2. Provide to students the ability to understand multiple perspectives of analysis and inter-relate the various components of the PHM`s content.
3. Give students the opportunity to apply theoretical knowledge in case studies presented in class and in conducting an applied research project, individual or in group (depending on the number of students), with an oral presentation component.
4. Develop the transferable skills of each student, including the following:

• – Ability to research, analysis, synthesis, problem solving and critical thinking
• – Ability of planning, organization and time management
• – Ability to interpret statistical data
• – Ability to prepare a report and presentation, in individual or team work, with accuracy and attention to detail, with in a given deadline
• – Practice and develop written and oral communication skills

PROGRAM CONTENTS

1. Characterization of the Hotel sector
2. Relationship between Hospitality and Tourism
3. Tourist destination
4. The demand in the Hotel sector
5. The supply in the Hotel sector
6. Tourism – economic, environmental and socio-cultural impacts
7. The general organization of a hotel unit
8. Types of accommodation
9. Pricing policy in Hotel Management and Revenue/Yield Management
10. Strategic analysis techniques – PESTEL. SWOT and Porter`s 5 Forces Model
11. Business development strategies in Hospitality
12. Product development / service innovation in Hospitality
13. Stages in the process of a resort development project with a hotel component
14. Analyses of case studies

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CURRICULAR UNIT - HOSPITALITY PRODUCTION AND SERVICE TECHNIQUES I

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 9173116

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The global reality we live in today, the volatility of the habits, procedures and characteristics of current Human, leads to radical and permanent changes in family, social institutional sphere.

It is intended that the students get the essential capabilities to respond, in a creative way and oriented to the costumers, the needs of the sector. Their skills should include several disciplines in order to, coherently, integrate the global market, at the highest level of the hierarchy and can make decisions according to “Trends”.

Attitudes and Values:

• Instil interest in analysing the needs of external costumers seeking the realization of internal costumers and the satisfaction of employer’s interest, respecting all other “stakeholders”.
• Appreciation of ethical issues, proposals for the sector by O.M.T.

Knowledge:

• Know the main aspects concerning the food needs of different kind of people identifying the way how to available in a quantitative, qualitative and profitable way the support to the organization where it belongs.

Skills:

• Ensure consolidation of based on proper collection of information available on the food theme.

PROGRAM CONTENTS

Restaurant:

• Short review of the history of the restaurant;
• Types of restaurant;
• Personal and social aspects of the professional;
• Types of service.

Wine and Service:

• Short review of the history of the vineyard and wine;
• Alcoholic fermentation;
• Types of wines;
• Wine service.

Bar:

• Short review of the history of the Bar;
• Types of Bar;
• Personal and social aspects of the professional;
• Facilities and equipment’s;
• Bar techniques;
• Classification of Beverages;
• Capitations;
• Compositions and Cocktails.

Cuisine and pastry:

• Short review of the history of food preparation;
• Characterization of the types of cuisine;
• General organization of the kitchen;
• Raw materials;
• Capitations;
• Cuts of vegetables, sauces and bases;
• Soups, pasta and rice;
• Meat (cuts);
• Fish (cuts);
• Technical pastry.

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CURRICULAR UNIT - FOREIGN LANGUAGE III (SPANISH III)

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 9173122

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

• - Being able to interact with customers through channels both oral and written.
• - Establish contacts with other professionals of the hospitality world.
• - Acquire strategies to encourage the grammatical rehearsals and work properly to monitor various communication contexts.
• - Understand the different accent of the Hispanic world and re-read.
• - Read about the classification of households according to the UNWTO.
• - Provide information in a correct and fluid way.
• - Dominate or correct lexicon reacted with travels, hotels and tourism in general.
• - Being able to talk about experiences themselves and others.
• - Resolve communication conflicts and understanding socio-cultural aspects of the Hispanic world.
• - Acquire autonomy to deepen their knowledge of language in different social contexts.
• - Read and interpret information related to tourism.

PROGRAM CONTENTS

Funtional Contents

• - Take messages
• - Receive customers
• - Solve misunderstandings; related problems
• - Fill documents of the hotel
• - Discrete the different hotels and inns
• - Distinguish or type of hotel, in terms of audience.
• - Discrete a hotel.
• - Return to or request for a bill.
• - Argue reasons for accepting or rejecting a claim.

Grammatical content

• - The future
• - The conditional
• - “Subjunctive”
• - The past and past of the past.
• - Result connectors
• - The imperative

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CURRICULAR UNIT - FOOD PRODUCTION MANAGEMENT

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 9173118

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The global reality we live in today, the volatility of the habits, procedures and characteristics of current Human, leads to radical and permanent changes in family, social or institutional sphere.

It is intended that the students get the essential capabilities to gather and reflect scientific, technical and technological information likely to recommend, with accuracy, the organization within the food production and your direct and indirect context in the institutional field.

Should its capabilities encompass the various disciplines to be able to consistently according to the “Trends”.

Attitudes and Values:

• Instil interest in research and analysis of the needs of external customers in order to achieve the internal clients and the satisfaction of the employer’s interests, respecting all other “stakeholders”.
• Appreciation of ethical issues, proposals for the sector by O.M.T.

Knowledge:

• Know the main aspects regarding the needs of business management, identifying how to make quantitatively, qualitatively and profitable in order to sustain the organization where it operates.

Skills:

• Ensure the consolidation of knowledge in order to create competencies to define structures, functions and indexed management models the principles of operability, profitability and overall quality, based on proper collection of information available about the food theme.

PROGRAM CONTENTS

1. F&B Management

• a. Definition
• b. F&B operations Types
• c. F&B operations Characterization

2. Menu, Study and Planning

• a. Menu Types
• b. Marketing Menu

3. Provisioning

• a. Definition
• b. Purchasing Policy
• c. Goods Circuit
• d. Control, ABC Analyses

4. Control Analyses

• a. Cutter Test
• b. Waste Analyses
• c. Sales Potencial Analyses

5. Menu Engineering

• a. Models
• b. Concepcion

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CURRICULAR UNIT - ACCOMMODATION MANAGEMENT I

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 9173117

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

At the end of this unit students should be able to:

• Describe the different components of revenue management and its strategic importance inside an hotel;
• Know how to predict total demand, day by day, taking in account all factors involved;
• Understand and define the right price, for the right segment and the right use of the different distribution channels;
• Increase total revenue using overbooking and groups management techniques;
• Apply revenue management in the room division;
• Analyse and define service and productivity standards in the rooms division;
• Time schedules as a result of demand analysis;

Service quality standards in the room division department, non-quality costs and consequences in the sales, positioning strategies.

PROGRAM CONTENTS

I – The Hotel – Organization

1. The Hotel

• 1.1 Objectives and characteristics
• 1.2 Strategic management

2. Organization

• 2.1 Organizational structure (different hotel structures)
• 2.2 Interdepartmental interaction among the hotel`s structure

3. Rooms division organizational structure

• 3.1 Procedures
• 3.1.1 Reception (Check-in, check-out, night auditor and others)
• 3.1.2 Housekeeping (Division of work, time management and others)

4. Communication Front Office – Housekeeping – Maintenance

• 4.1 The IT`s importance in the communication
• 4.2 Security and information systems

II – Rooms Division Management

1. The tourism system – different services in the Tourism`s Value Chain

• 1.1 Suppliers
• 1.2 Distributors and retailers: Tour Operators, Travel agents
• 1.3 Different distribution channels
• 1.3.1 The Computer Reservations System (CRS) and the Global Distribution System (GDS)

2. The relationship between the different distribution channels

• 2.1 Traditional ones – allotments, releases, warranties
• 2.2 OTAs
• 2.3 Predicting availability and Overbooking
• 2.4 Rooms selling price
• 2.4.1 Segmenting the consumers
• 2.4.2 Price structure

3. Rooms management evaluation

• 3.1 The main ratios and KPIs (Key Performance Indicators)
• 3.2 Benchmarking and competition analysis

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CURRICULAR UNIT - ENGLISH III

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 9173121

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The course unit of English III aims to:

• (i) provide learners with direct contact with the English language in order to enable them acquire and improve their oral and written skills, and systematize knowledge of the English language structure;
• (ii) develop student’s autonomy and self-confidence in using the English language in communicative situations in general, and especially in professional contexts related to Hospitality Management and Tourism.

By the end of this course unit students should have developed language competencies corresponding at least to level B2 of the Common European Framework of Reference for Languages, and be able to:

• (i) understand explicit and implicit ideas in complex texts on general topics and in technical texts within their area of specialisation;
• (ii) interact with native speakers fluently on general topics and specific issues within their area of specialisation;
• (iii) produce clear, detailed texts on general topics and specific topics of their area of specialisation (CEFR).

PROGRAM CONTENTS

Topic Areas

1. Trends in Tourism

• 1.1 Brief history of tourism
• 1.2 Advertising and publicity

2. Hotel Branding

• 2.1 Boutique hotels
• 2.2 Hotels of the future

3. Sustainability

• 3.1 Tourism and community
• 3.2 Ecotourism

4. Transport – flying

• 4.1 Airport facilities
• 4.2 Airport security

 Language Functions/Structures

• Expressing present and past actions
• Present Simple, Present Continuous, Past Simple
• Countable and uncountable nouns
• Making predictions
• Expressing certainty and uncertainty
• Forms of future (simple future, simple present, “going to”, future)
• Reporting
• Expressing probability
• Reported speech
• If clauses (types I, II and III)
• Making an argument; providing explanations; expressing regret
• Passive voice
• Use of “would rather”, “would better”, “wish”
• Modal verbs

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CURRICULAR UNIT - NUTRITION AND DIETETICS

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 9173123

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

• Understand the relationship between food, nutrition and health;
• Recognize food as a supplier of nutrients;
• Recognize the different nutritional needs of nutrients;
• Recognize the existence of specific diets;
• Prepare balanced menus in the context of public and collective catering;
• Recognize the role of hospitality in the education of individuals and groups;
• To know the nutritional determinants and the value of the dietary intervention in different pathologies;
• Understand the factors od Hospital Hospitality success in health institutions.

PROGRAM CONTENTS

1- Nutrition and human nutrition as determinants of health

2- Nutrients: classification, function and food sources

3- Nutritional needs - food wheel and food pyramid

4- Food standard in Portugal - Mediterranean diet - Health benefits

5- Nutrition in the life cycle:

• Nutrition in childhood and adolescence
• Nutrition in adulthood
• Nutrition in pregnancy
• Nutrition in lactation
• Nutrition in the elderly

6- The role of Hospitality in food education

7- Dietetics and nutrition in restoration – planning and managing menus

8- Nutrition in food allergies and intolerances

9- Nutrition in special diets: vegetarians; macrobiotics and vegan

10- Nutrition and diet therapy in the main pathologies of the present time: Obesity; diabetes; heart diseases and oncological diseases

11- Hospitality as a success factor for health institutions.

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CURRICULAR UNIT - FOREIGN LANGUAGE IV (SPANISH IV)

Academic Year: 2020 / 2021
2nd Year – 2nd Semester 
Código UC nº 9173131

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

This component of the course gives students the opportunity to acquire and apply Spanish language skills in a variety of contexts within the area of Hotel Management. Extending intercultural competence is another key feature. There will be opportunities for students to work on topics of their future careers. By the end of this unit, students are expected to acquire and consolidate their linguistic skills in Spanish, particularly within the field of Hotel Management: understanding most of what they hear or read in the aforementioned field; summarizing information from different spoken and written sources, reconstructing arguments and accounts in a coherent presentation; expressing themselves with certain precision, orally and in writing.

PROGRAM CONTENTS

Advanced Communication in Hotel Management

Employment and careers: Recruitment and selection (job ads, CV, cover letter, job interviews)

Meetings: Making presentations of projects / products / services

Negotiations: Beginning and ending a negotiation; Discussing terms and conditions

Customer service: Dealing with different types of clients; Dealing with complaints in person, by phone or by email.

Review of grammatical structures for the acquisition of the described contents.

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CURRICULAR UNIT - ACCOMMODATION MANAGEMENT II

Academic Year: 2020 / 2021
2nd Year – 2nd Semester 
Código UC nº 9173126

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

At the end of this unit students should be able to:

• Describe the different components of revenue management and its strategic importance inside an hotel;
• Know how to predict total demand, day by day, taking in account all factors involved;
• Understand and define the right price, for the right segment and the right use of the different distribution channels;
• Increase total revenue using overbooking and groups management techniques;
• Apply revenue in hospitality management;
• Analyse and define service and productivity standards of the human resources;
• Time schedules as a result of demand analysis;
• Service quality standards in the room division department, non-quality costs and consequences in the sales, positioning strategies.

PROGRAM CONTENTS

 I – Revenue Management

• 1. Concept and how to implement throughout the organization
• 1.1. Revenue management strategy and its contribution for total contribution
• 1.2. Different components and key points.

2. Importance of Forecast in the revenue management

• 2.1. How to Forecast and measure its accuracy
• 2.2 Total demand analysis
• 2.3. Availability and different selling prices according to demand analysis

3. Price strategies in order to increase total revenue

• 3.1. Different price levels
• 3.2. Price and distribution channel management

4. Overbooking management

• 4.1. Groups demand and total revenue analysis
• 4.2 How to price groups

5. Revenue management throughout the organization

• 5.1. Revenue management in other hotels business areas
• 5.2 Monitoring, implementing and revision of the revenue management system.

II – Human resources management

• 1. Performance standards
• 2. Rooms divisions productivity
• 3. Impact of hotels concepts in productivity
• 4. Productivity strategies and tactics

 III – Service quality

• 1. Service quality components
• 2. What is quality for guest
• 3. Quality management in the hotel business
• 4. Quality audits (mystery guest and guest comment cards)
• 5. Web 2.0 (reviews, social networks and sites like TripAdvisor)

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CURRICULAR UNIT - EVENTS MANAGEMENT 

Academic Year: 2020 / 2021
2nd Year – 2nd Semester 
Código UC nº 9173127

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

Event organization is increasingly important as an integral part of companies' marketing strategy. The event has to have a positive impact, where all the parties gain from it.

Event organization in Portugal has grown significantly, but with the trend of shrinking budgets, one has to be creative and take strategic action.

The objective of this module is to provide students with theoretical and practical knowledge about the different components of event organization and management, namely to identify the stages of organization of events, resources, means and equipment necessary for the organization of events, taking into account the planning of their respective activities and their internal and external surroundings and enable them to be able to plan and execute within a short time the complex tasks inherent in this activity.

• - Identify, analyse and evaluate the events market;
• - Understand the importance of strategic marketing and event planning;
• - Master the different phases of event organization.

PROGRAM CONTENTS

1. Historical introduction to event tourism
2. Event Definition
3. Impact of events (Political, Economic, Cultural, Social
4. What is event management.
5. Event Type and Classification
6. The Meeting Industry: Trends, Statistics, Associated Organizations, and Economic Impact on Destinations
7. Event Phases, Target Audience, Schedule, Time and Venue
8. Planning an Event
9. Event Financial Planning: budget preparation; sponsorship and patronage raising
10. Event budgeting case studies
11. Protocol, public relations and event merchandising
12. Supplier Management: Catering and audiovisual, security and mandatory services, and signage
13. Event Marketing
14. Social networks in events.
15. Social Responsibility and Sustainability at Events
16. Event (group work) held with the student community and possible external guests

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CURRICULAR UNIT - ENGLISH IV

Academic Year: 2020 / 2021
2nd Year – 2nd Semester 
Código UC nº 9173104

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The course unit of English IV aims to:

• (i) provide learners with direct contact with the English language in order to enable them acquire and improve their oral and written skills, and systematize knowledge of the English language structure;
• (ii) develop student’s autonomy and self-confidence in using the English language in communicative situations in general, and especially in professional contexts related to Hospitality Management and Tourism.

By the end of this course unit students should have developed language competencies corresponding at least to level B2 of the Common European Framework of Reference for Languages, and be able to:

• (i) understand explicit and implicit ideas in complex texts on general topics and in technical texts within their area of specialisation;
• (ii) interact with native speakers fluently on general topics and specific issues within their area specialisation;
• (iii) produce clear, detailed texts on general topics and specific topics of their area of Specialisation.

PROGRAM CONTENTS

Topic Areas / Professional Skills / Language Structures

1. HERITAGE

• (i) Topics: world heritage sites; tour guiding
  (ii) Professional skills: working as a tour guide
  (iii) Language functions: talking about the past
  (iv) Language structures: simple past, present perfect & past perfect – passive forms

2. MANAGING EVENTS

• (i) Topics: event coordination & management
  (ii) Professional skills: understanding contracts
  (iii) Language functions: expressing possibility and hypothetical situations
  (iv) Language structures: If clauses – first, second and third conditionals

3. GASTRONOMY

• (i) Topics: food, culinary, tourism
  (ii) Professional skills: giving information and feedback
  (iii) Language functions: describing food
  (iv) Language structures: relative clauses

4. RISK

• (i) Topics: types of risk, risk prevention, adventure sports
  (ii) Professional skills: dealing with crisis
  (iii) Language functions: asking for and giving advice, asking for and giving instructions
  (iv) Language structures: modal verbs

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CURRICULAR UNIT - HOSPITALITY PRODUCTION AND SERVICE TECHNIQUES II

Academic Year: 2020 / 2021
2nd Year – 2nd Semester 
Código UC nº 9173132

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The global reality we live in today, the volatility of the habits, procedures and characteristics of current Human, leads to radical and permanent changes in family, social institutional sphere.

It is intended that the students get the essential capabilities to respond, in a creative way and oriented to the costumers, the needs of the sector. Their skills should include several disciplines in order to, coherently, integrate the global market, at the highest level of the hierarchy and can make decisions according to “Trends”.

Attitudes and Values:

• Instil interest in analysing the needs of external costumers seeking the realization of internal costumers and the satisfaction of employer’s interest, respecting all other “stakeholders”.
• Appreciation of ethical issues, proposals for the sector by O.M.T.

Knowledge:

• Know the main aspects concerning the food needs of different kind of people identifying the way how to available in a quantitative, qualitative and profitable way the support to the organization where it belongs.

Skills:

• Ensure consolidation of based on proper collection of information available on the food theme.

PROGRAM CONTENTS

Restaurant:

• Short review of the history of the restaurant;
• Types of restaurant;
• Personal and social aspects of the professional;
• Types of service.

Wine and Service:

• Short review of the history of the vineyard and wine;
• Alcoholic fermentation;
• Types of wines;
• Wine service.

Bar:

• Short review of the history of the Bar;
• Types of Bar;
• Personal and social aspects of the professional;
• Facilities and equipment’s;
• Bar techniques;
• Classification of Beverages;
• Capitations;
• Compositions and Cocktails.

Cuisine and pastry:

• Short review of the history of food preparation;
• Characterization of the types of cuisine;
• General organization of the kitchen;
• Raw materials;
• Capitations;
• Cuts of vegetables, sauces and bases;
• Soups, pasta and rice;
• Meat (cuts);
• Fish (cuts);
• Technical pastry

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CURRICULAR UNIT - HOTEL DESIGN

Academic Year: 2020 / 2021
3rd Year – 1st Semester 
Código UC nº 9173135

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The subject of Hospitality Design aims to sensitize students to the matters of Design – a field of knowledge that is unfamiliar and distant from their basic training.

It is intended that the student understands how Design Impacts Hospitality Management and be prepared, in their future activity, to develop an inquisitive and curious approach to the spaces they manage and be able to make suggestions and improvements towards a better combination between aesthetics, functionality, innovation and the operationalization and management of these spaces – the ultimate goal of Hotel Design.

The future manager should be familiar with the design processes of hotel units so as to be a valid interlocutor in the dialogue with the professionals of the area of Design in the different phases of project. Likewise, it is intended that the hotel manager be well-informed of the current trends of Tourism from the perspective of its Design.

PROGRAM CONTENTS

Module 1 – Introduction to Design – definition of Design as a working tool that seeks to achieve functional and aesthetic objectives – general concepts.

Module 2 – The process of creation and conception in Hospitality – Hospitality Design as a laboratory that creates new experiences and realities. The design brief as an indispensable tool in hotel design. Hotel Design project phases.

Module 3 – Space structure and its mechanics: distinction between the essential and the accessory in the definition of an environment.

Module 4 – New design trends and their relevance to hotel practice.

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CURRICULAR UNIT - FOOD & BEVERAGE MANAGEMENT

Academic Year: 2020 / 2021
3rd Year – 1st Semester 
Código UC nº 9173136

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

It is intended that the student will acquire a customer-centred creative attitude, the priorities being food safety and balanced, offering the food with the aim of total customer satisfaction, bearing in mind maximum profitability, as well as Food and Beverage management analysis competences.

Attitudes and values:

Foster interest in analysing the needs of outside customers to achieve fulfilment of in-house customers and meeting the employer’s interests.

Valuing ethics as proposed by the WLO for the sector

Knowledge:

Know the main aspects as to the food requirements of different individuals, identifying the way in which to make these available in a quantitative, qualitative and profitable manner, so as to sustain the organization they work for.

Create, develop and analyse operational management tools in the food area, as well as understand the data obtained and make the necessary amendments.

Competences:

Ensure the consolidation of knowledge based on a correct collection of the information available on the subject of food.

PROGRAM CONTENTS

Management:

• - Characterization of F&B operations;
• - Types of Management;
• - The Managers main job;
• - Stock Management;
• - Types of F&B operations;
• - F&B concepts and terminologies;
• - Goods and products Circuit;
• - Menus, studying and planning;
• - Integrated menu management, technical files and supporting lists;
• - Menu engineering;
• - Creation and development of wine and bar menus;
• - Analysis of sales potential;
• - Monthly reconciliation of F&B costs.

Restoration:

• - Restaurant categories;
• - Types of restaurant;
• - Restaurant Strategy management;
• - Restaurant layout;
• - Restaurant equipment;
• - Types of service;
• - Banquets.

Bar:

• - Types of bar
• - Bar utensils;
• - Bar services;
• - Classification of beverages;
• - Compositions and cocktails

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CURRICULAR UNIT - HOSPITALITY INFORMATICS

Academic Year: 2020 / 2021
3rd Year – 1st Semester 
Código UC nº 9173137

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

At the end of the semester, students should:

• - Understand the requirements of ICT for the efficient functioning of organizations;
• - Enhance the role of ICT in the management of organizations operating in the tourist and hotel market;
• - Apply the knowledge acquired on the main aspects of ICT (at the technological, marketing / sales, operational use and control levels) in the tourist and hotel contexts.
• - Organize situations that favor the application of ICT in tourism and hotel contexts;
• - Master the use of a PMS - Property Management System.

PROGRAM CONTENTS

ICT - Information and Communication Technologies

• - Hotel systems models
• - Common information systems
• - Information in organizations
• - Integrated Management Systems
• - IT services made available to guests
• - Technological infrastructure of a hotel / chain
• - Regulation (SAFT, SEF, certification,, software licenses)

Criteria for choosing an information system:

• - Operating, acquisition and maintenance costs
• - Functionalities (accounting, financial, customer management, suppliers, HR, etc.)
• - Use of information systems (HostPMS and HostPOS)

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CURRICULAR UNIT - ENVIRONMENTAL SUSTAINABILITY

Academic Year: 2020 / 2021
3rd Year – 2nd Semester 
Código UC nº 9173153

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

This curricular unit aims to provide the theoretical and practical training necessary for the development of practical skills, attitudes and essential behaviors in the context of promoting environmental sustainability.

The course aims to respond to multidisciplinary training needs in the environmental area, sensitizing students to the main problems that arise in this area and its relationship with tourist and hotel activities.

PROGRAM CONTENTS

1. Framework of the discipline

• 1.1. Basic concepts and definitions;
• 1.2. Identification of the main environmental problems on a global, regional and national scale (climate change, desertification, biodiversity and species extinction, water pollution, air pollution, waste, soil contamination, sustainable production and consumption).

2. Sustainable development

• 2.1. Concept and definition
• 2.2. Main international, community and national environmental policies
• 2.3. Basic Law of the Environment
• 2.4. Main environmental legislation
• 2.5. General principles of public tourism policies
• 2.6. The concept of tourism sustainability and sustainable tourism

3. Pro-environmental management in hotel developments:

• 3.1. Circular economy
• 3.2. Technologies, equipment and strategies
• 3.3. Water - cleaning systems and products; flow reducers; detergent dosing systems
• 3.4. Energy - solar panels, lighting, double glazing, energy saving, insulation
• 3.5. Biodiversity - biological and local products, sustainable and certified fish, products of controlled designation of origin, use of plants
• 3.6. Waste - Strategic Plan for Solid Urban Waste (PERSU), waste management, value chain, recyclable materials, waste recovery, waste separation, paperless, use of glass and plastic.

4. Sustainable tourism, from concept to model development

• 4.1. Responses of the tourism sector to the demands and new trends in environmental responsibility
• 4.2. Competitiveness, innovation and environmental efficiency as factors of sustainable development
• 4.3. Environmental certifications.

5. Environmental management

• 5.1. The applicability of concepts and theories
• 5.2. Environmental management systems and their implementation
• 5.3. Eco-hotel certification - concept, advantages, requirements, criteria and certification process.
• 5.4. Environmental Charter for Hotels - general presentation of the Environmental Charter and each of the sections of the Environmental Charter.
• 5.5. Case study.

6. Environmental impact analysis.