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CURRICULAR UNIT - ENGLISH

Academic Year: 2020 / 2021
1st Year – 1st Semester 
Código UC nº 63003

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

This subject has the following objectives:

  • to guarantee the indispensable basic knowledge in the areas of vocabulary and structure of the English language;
  • 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.

 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 of adjectives; • interrogative sentences; • modal verbs; • connectors; • false friends


 

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CURRICULAR UNIT - TECHNIQUES FOR EXPRESSION AND COMMUNICATION

Academic Year: 2020 / 2021
1st Year – 1st Semester 
Código UC nº 63001

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

It is the aim of this course to provide the necessary tools and conditions so that trainees can improve their oral and written skills in the correct and effective use of the Portuguese language, which will be central to their good professional performance.

After attending this course, students should be able to:

  • - Speak and write with rigor and linguistic correction, at the spelling, grammatical, lexical and punctuation levels;
  • - Understand the specificity of different text genres, especially in the specific area of their training, in order to develop capacities for their production and critical appreciation;
  • - Communicate fluently, accurately and appropriately to the requirements of formal spoken situations of communication.

PROGRAM CONTENTS

1. Critical aspects of oral and written communication in Portuguese

  • 1.1. Spelling and pronunciation
  • 1.2. Vocabulary
  • 1.3. Inflection
  • 1.4. Syntax
  • 1.5. Punctuation

2. Writing skills

  • 2.1. Textual coherence, cohesion and adequacy
  • 2.2. Intentions and different types of texts (informative, argumentative, literary)
  • 2.3. Style and register

3. Oral skills

  • 3.1. Dynamics and success in oral presentations
  • 3.2. Strategies to enhance oral communication

 

 

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CURRICULAR UNIT - PURCHASE MANAGEMENT

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 63011

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

At the end students should:

  • - Get theoretical and practical knowledge in the area of supply and stock management systems;
  • - Allow the knowledge of the various processes of acquisition of goods and services;
  • - Know the various types of acquisition procedure and the respective costs of the operation;
  • - Ensure knowledge of inventory systems;
  • - Ensure knowledge of heritage management;
  • - Define an adequate Stock Management and Procurement policy;
  • - Acting in accordance with the specificities of the hotel companies.

PROGRAM CONTENTS

1. LOGISTICS

  • a. Introduction
  • b. Logistics Activities in Hotels and Restaurants
  • c. Provisioning
  • d. Shopping
  • e. Providers
  • f. Procurement - Logistics and Strategy.

2. STOCKS AND THE FUNCTION IN HOTEL AND RESTAURANT SUPPLY

  • a. Materials and Stock:
  • b. Notions and Classifications.
  • c. The Provisioning Function;
  • d. Importance of Procurement;
  • e. Position and Structuring of Supply in the Company;
  • f. Supply Management Modalities.

3. THE MANAGEMENT AND PHYSICAL ORGANIZATION OF STOCKS

  • a. Scope and Structural Framework of the Physical Management of Stocks
  • b. Requirements for Efficient Physical Stock Management
  • c. The Storage Function: Scope and General Principles
  • d. Classification of Warehouses
  • e. Warehouse as Organized Physical Space: Methods and Techniques
  • 4. THE MANAGEMENT AND ADMINISTRATIVE ORGANIZATION OF STOCKS
  • a. Scope and Structural Framework for Administrative Management of Stocks
  • b. Nomenclature of Materials.
  • c. Specification of Materials
  • d. Standardization of Stock Varieties
  • e. Basic and Administrative Operations

5. THE STOCKS Economic Management

  • a. Definition and Fundamental Concepts
  • b. GES Systems and Procurement Methods
  • c. Control of Economic Stock Management
  • 6. QUALITATIVE AND QUANTITATIVE RECEPTION OF MATERIALS
  • a. Scope and Structural Framework for the Reception of Materials
  • b. Quantitative Reception Process
  • c. Qualitative Reception Process
  • d. Organizational Models and Operation

7. THE PURCHASING FUNCTION AND ITS ORGANIZATION AND ADMINISTRATIVE MANAGEMENT

  • a. Problem and Purchase Data
  • b. Scope and Structural Framework of the Purchasing Function
  • c. Procurement and Purchasing Policies
  • d. Stages of the Traditional Purchase Process
  • e. Purchasing Organization and Types
  • f. Administrative Purchasing Management
  • g. Evolution and Progress of the Purchasing Function

 

 

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CURRICULAR UNIT - EVENT MANAGEMENT

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 63007

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 - MARKETING AND SALES

Academic Year: 2020 / 2021
1st Year – 2nd Semester 
Código UC nº 63012

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

At the end students should:

This Course Unit has as general objective:

Provide students with a global vision of the importance of the Hotel and Tourism sector in the Portuguese Economy and the importance of Marketing as a management philosophy, promotion and development of the activity.

It also aims to equip students with knowledge of innovation in the markets that allow the adaptation of products to real needs of consumers, knowing the profile of consumers, the market segments of products and services and techniques for the definition of pricing policies.

Students will develop competencies that will enable them to analyse the hotel industry and adapt products and services to the needs of the market and consumers, define global marketing, branding, positioning, communication and distribution strategies.

Students will also develop communication and negotiation skills, working on your personal skills profile in order to better know and adapt the seller profile.

PROGRAM CONTENTS

1. INTRODUCTION TO MARKETING

  • Introduction • Definition of Marketing
  • Evolution of the Marketing Concept
  • The 4 Eras of Marketing
  • Traditional Marketing and the Modern Vision

2. MARKETING

  • Strategic Marketing and Operational Marketing.
  • Tourist marketing features
  • The 4 P's of Marketing;
  • Marketing services and product marketing;
  • Notions of re marketing and Digital Marketing;

3. PRODUCT AND SERVICE

  • Introduction
  • Product and service in Hospitality and Catering;
  • The five product levels;
  • The Product cycle;
  • The various types of services
  • Strategic Marketing and Operational Marketing

4. THE CONSUMER

  • 4.1. The Maslow Pyramid (The Human Needs.
  • 4.2. Consumer Profiles
  • 4.3. Market segmentation;
  • 4.4. Targeting and positioning.
  • 4.5. Notions of customer loyalty

5. PRICE, PROMOTION, DISTRIBUTION AND SALE

  • 5.1. Marketing Mix
  • 5.2. The price
  • 5.3. Psychological price and price of acceptance;
  • 5.4. The price competition.
  • 5.5. Distribution Travel agencies, central reservation, CRS;
  • 5.6. Communication. Brand and its image, promotion and sales.

6. PROFILE 0F SELLER

  • 6.1. Communication Profiles
  • 6.2. Posture and Professionalism
  • 6.3. Sales Ethics
  • 6.4. Selling and Trading Techniques
  • 6.5. Goal Management

 

 

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CURRICULAR UNIT - SPANISH

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 63014

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The student is able to understand and use familiar of everyday life and geared to the profession, simple communication. He can introduce himself and others and can ask and answer simple questions about personal and professional life. The student can establish short conversations and simple sentences, describe the everyday life, writing postcards, simple emails, and also write short stories about their personal and professional experience. He can communicate easily, if the other person talks slowly and clearly and is prepared to help, for example, advise, give instructions, and give simple recommendations

PROGRAM CONTENTS

Phonetics: recognize and use the alphabet; identify, discriminate and describe the sounds of Spanish; recognize and understand the similarities and differences in the pronunciation of Spanish and Portuguese.

Grammatical skills: the articles, names and adjectives, personal pronouns, interrogation (pronouns and adverbs), the demonstrative and possessive, the numbers, the present tense of regular and irregular verbs, the verb “gustar” (using “también / tampoco”), prepositions, adverbs of quantity (“muy / mucho”,…), place and of time, the near future ("Go to" + infinitive), the "continuous present" (present tense of the verb “Ser + gerundio”).

Periphrases; prepositions; direct and indirect object pronouns; speaking in the past; indicative of “pretérito indefinido” and the imperfect.

Communication and socio-cultural skills: describing actions in their development, expressing obligation. Establishing comparisons. Making a purchase. Ordering food and drink in restaurants and cafes. Knowing to locate oneself, areas of the city and others places, placing on a map and explaining an itinerary. Describing and characterizing the city and tourism attractions. Narrating actions in the past, reporting a biography or history, speaking og habits and customs in the past. Writing emails and postcards. Giving orders and instructions. Types of tourism and tourists. Describing and charactering types of tourist accommodations.


 

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CURRICULAR UNIT - FRENCH

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 63015

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

It is intended that students can master basic attendance techniques that are related to professional activity in the context of oral and written communication. They are also intended to be able to interpret and produce simple texts of interest to everyday life and professional activity; Communicate in simple and routine tasks that require simple and direct exchange of information on matters related to professional activity.

PROGRAM CONTENTS

  • 1. Linguistic functions: if presenter, presenter quelqu'un, saluer, presenter congé, demander / donner of nouvelles, demander / donner of informations, decrire, situator of the evens in the temps, situator a lieu, reserver of a chamber / a table au restaurant by phone or internet, confirming, refusing, annuling a reservation, accessing a client, a group with a standard, a restaurant, installing a client in a room
  • 2. Grammar: Determinants, nom et adjectifs qualifatifs (genre et nombre), pronoms personnels (subjects, tonics), temps verbaux (present de l'indicatif, present continu, passé récent et futur proche, passé composé, oddfait), conjugaison de réguliers and irréguliers verbs, phrase interrogative and negative, lieu prepositions, temps / quantitative adverbs, politesse conditionnel.
  • 3. Lexicon; alphabet, nombres, noms, adresse, nationalités, civil état, couleurs, jours, moises, saisons, date, heures, moments of the journée, characteristics of a hotel, metherie and restoration
  • 4. Phonology: relation son / graphie, prosodie, enchaînement, liaison
  • 5. Sociocultural aspects

 

 

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CURRICULAR UNIT - HUMAN RESOURCES MANAGEMENT

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 63020

OBJECTIVES AND COMPETENCES TO BE DEVELOPED    

The course unit aims to provide students with Human Resource Management skills. At the end of the semester, students will be able to:

  • a) identify and use Human Resource Management practices;
  • b) make decisions regarding the strategy, the activities and the tools of Human Resource Management;
  • c) combine the Human Resource Management strategy and practices with other strategies and practices within the organization.

PROGRAM CONTENTS

1. Human Resource Management definition and evolution

  • 1.1 What is Human Resource Management
  • 1.2 The evolution of the role of individuals in organizational contexts since the Industrial revolution
  • 1.3 The Human Resources Management nowadays

2. Human Resources Management and Human Capital Management

  • 2.1 Human Resource Management among management activities
  • 2.2 Strategic Human Resource Management

3. The Human Resource Management cycle

  • 3.1. Job planning and analysis
  • 3.2 Recruitment
  • 3.3 Selection
  • 3.4 Engagement
  • 3.5 Skills development
  • 3.6 Assessment
  • 3.7 Retention

4. Leadership

5. Team work and conflict management

6. Human Resource Management in the future


 

 

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CURRICULAR UNIT - NUTRITION AND DIETETICS

Academic Year: 2020 / 2021
2nd Year – 1st Semester 
Código UC nº 63018

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.