Approved in Notice no. 12870/2016



COORDINATOR
Dr. João Serrano
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Information Request


The course aims to qualify students to head the food and beverage, accommodation, sales, reception, floors/cleaning and laundry sectors of hotel, catering and similar companies, being able to plan, program, coordinate, organize, execute, control and evaluate the activities developed in these sectors, using innovative methods and integrated management techniques.

MAIN ACTIVITIES

  • Plan, program, coordinate and control the provisioning, cooking, pastry, restaurant, bar, cafeteria, room and banquet services in catering establishments, whether or not integrated into hotel units;
  • Plan, program, coordinate and control the reception/lobby, floor/cleaning and laundry activities in hotel establishments;
  • Apply and monitor the implementation of marketing and sales policies in a company;
  • Communicate easily using the mother tongue properly and the most used languages in the tourist/hotel world.

CURRICULUM

1ST YEAR

HOURS

ECTS

Expression and Communication Techniques

45

5

Information and Communication Technologies

45

5

English

45

5

Economy and Management

45

5

Ethics and Deontology

20

2

Quantitative Methods

45

5

Event Management

45

5

Occupational Safety

45

5

Introduction to Tourism Management

45

5

Food and Beverage Management

45

5

Purchase Management

45

5

Marketing and Sales

30

4

Hotel Legislation

30

4

2ND YEAR

HOURS

ECTS

Spanish

30

4

French

30

4

Accounting

45

5

Accommodation Management

45

5

Nutrition and Dietetics

30

4

Food Safety and Hygiene

30

4

Human Resources Management

30

4

Internship

-

30

 

 

 



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