SHORT CYCLE IN HOSPITALITY MANAGEMENT

Approved in Notice no. 12870/2016

COORDINATOR AND FCT COORDINATOR

Doutora Ana Pereira Neto
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Information Request

SKILLS TO BE DEVELOPED

The course aims to qualify the students to have management duties in the following departments: food and beverages; accomodation; sales; catering (and similar departments); front desk/hosting; floors/cleaning; and laundry. The management skills acquired will allow the graduates to plan, schedule, coordinate, organize, execute, control and assess the activities developed in these departments, with the use of innovative methods and techniques of integrated management.

SPECIFIC OBJECTIVES

Plan, schedule, coordinate and manage all food and beverage services (kitchen, pastry, restaurant, bar, cafeteria, room service and buffet) in food establishments, whether they be part of hotels or not; plan, schedule, coordinate and manage front desk/lobby, floors/cleaning and laundry services in hotel establishments; apply and monitor the implementation of the company's marketing and sales policies; plan, schedule, manage and supervise written and oral communications, carried out in the context of hotel management.

TARGET AUDIENCE

+ Students who have completed secondary school (whichever path, with or without national exams)
+ Students over 23 years old (23+ access regime)
+ Students who hold a CET (Technology Specialization Course) diploma
+ Students with Higher Education diplomas (vocational retraining)

MAIN EMPLOYMENT OPPORTUNITIES

Hotel Management employees with skills to: apply the main operational procedures of systems in the various departments of the hotel unit; apply the supply and demand laws in the pursuit of the development of the hotel's activity; correctly enforce the legislation in force for the sector; coordinate the implementation of marketing strategies, and the implementation of negotiation and sales techniques; execute and supervise the compliance of workplace safety, hygiene, and food safety measures; coordinate the preparation of healthy menus, applying the concept of nutritional balance.

PARTNER ENTITIES

Platinsoft; Kapainvest; Trivalor; Telepizza; Altis Hotels; INATEL Foundation; Le Meridien Ra Hotel; Vila Galé Hotels; Pestana Hotels; Lisbon Marriot Hotel; Júpiter Albufeira Hotel; Continental Hotels; El Corte Inglés; JJWE Hotels; Sana Hotels; Gertal; Mello Saúde; Cenintel; Food4Kings; Hard Rock Cafe Portugal; Penha Longa Resort; HDP Lisbon (Sheraton Lisbon); Hotti Oriente Hotels; Hotti Airport Hotel; Versailles; Giroluta - English Residence and Tourism; Intercontinental Hotel Lisbon; Sociedade Hoteleira S. Lourenço; Sociedade Turística da Penina; Lusotel- Dona Filipa Hotel; JJW Hotels Pinheiros Altos; ADHP; ACPP (Portuguese Professional Cooks Association); APTECE (Portuguese Association of Culinary Tourism and Economy).

QUALIFICATION TITLE

Professional Higher Technician in Hotel Management

SCHEDULE

Daytime (currently in force)
* ISEC Lisboa may open night/day classes, depending on the number of students enrolled and their preferences.

COURSE'S TOTAL DURATION

 2 years


ACCESS REQUIREMENTS (only one condition needed)

+ Secondary School Completion
+ Students over 23 years old (23+ access regime)
+ Technology Specialization Diploma Holders – Professional Higher Technician Diploma Holders – Holders of Other Higher Education Diplomas;

PREREQUISITES

None

EQUIPMENT AND TEACHING MATERIAL

Practice kitchen, practice restaurant/bar; Accommodation practice office, hotel management software.

 

STUDY PLAN 2020/2021
ERASMUS+ - PLEASE CHOOSE ONLY LINKED CURRICULAR UNITS

 

 


ACCREDITATIONS. EXTERNAL RECOGNITION AND CERTIFICATIONS