Food Services and Catering Management
Alimentação Coletiva e Gestão
Curse code:9554325
Gonçalo António De Freitas Elvas De Moreira Guerra
Learning outcomes of the curricular unit:
- Equip the students with general knowledge of community nutrition.
- Planning and management of community nutrition (management and planning of meals, physical spaces, budgets, (costs and sales), management of human resources and food safety management.
- Customer trends – Sustainable food.
Syllabus:
Lectures:
- MANAGEMENT BASIC NOTIONS
- MANAGEMENT OF MEALS
Food supply platform.
Physical spaces – layouts.
Menu planning.
Notebooks capitations.
Technical sheets.
Tendering for services of community nutrition. - PRODUCTION MANAGEMENT
Purchasing, suppliers selection, stocks management and costs control. - FOOD SAFETY MANAGEMENT
- ENVIRONMENTAL MANAGEMENT, AND HEALTH AND SAFETY AT WORK
- HUMAN RESOURCES MANAGEMENT
- SATISFACTION MANAGEMENT OF CUSTOMER AND USER
- CONSUMER TRENDS - SUSTAINABLE FOOD
Theoretical / practical classes:
Analysis facility layouts. Circuit march ahead.
Preparation of Menus.
Forecasts purchases.
Menu costs.
Work Group – Management of a community nutrition unit – (school, business and hospital markets).
Suggested Bibliography:
- Moser F (2010) Manual de Gestão de Alimentação e Bebidas, Edições Cetop. ISBN - 9789726415213
- Franco L, Emília e o Food Cost, Edições do Gosto. ISBN - 972-99394-0-3
- Robbins, S (2008) O segredo na gestão das pessoas, Centro Atlântico. ISBN – 978-989-615-062-4
- Abreu ES, Gestão de unidades de alimentação e nutrição: um modo de fazer, 4th ed. ISBN: 85-88-88802-5
- Regulamento (UE) n.º 1169/2011, Parlamento Europeu e Conselho de 25 de outubro de 2011 relativo à prestação de informação aos consumidores sobre os géneros alimentícios