Overall objectives:

0 - General objectives: The main objective is to endow students with the technical and theoretical bases that enable them to plan, prepare and execute any of the various types of services, as well as the ?mise en-places? for the various delicacies.
1 - Specific Objectives: - It is intended to transmit to the students, techniques and methods for the different types of service;
2 - Enable the students to build bases on acquired knowledge, plan, execute, organize events as well as Restaurant and Bar Service among others.
3 - Develop skills in the field of Catering and Beverage Services.

Syllabus:

1 - Introduction
2 - Restaurant Service, Service Techniques and Protocol
3 - Professional Hierarchy
4 - Clothing
5 - Restaurant and Bar Equipment
6 - Restaurant and Bar Material
7 - Restaurant and Bar Supply and Support Sections
8 - Terminology
9 - Operation of the Restaurant and Bar
10 - Ordering Note
11 - Room Service
12 - Mise-en-Place
13 - Execution of the Table Service
14 - Customer Reception
15 - Plating
16 - Breakfast
17 - Practical Services in Formative Context
18 - Wine, appetizers and juice service
19 - Service Techniques and Bar Protocol
20 - Introduction to Flairbartending

Literature/Sources:

Brito, F. , 2010 , Almost everything for bartenders , Portugal, Editora Épica
Brito, F. , 2010 , The Best From the Shaker , Portugal, Marus Editores
Brito, F. , 2006 , Bartender's Guide , Edições Vecor
Coutinho, J. A. P. , 2013 , Manual Prático do Serviço de Mesa ,
Crackwell, H. e Nobis, G. , 1996 , Manual prático do Serviço de Restaurantes , Portugal, Ed.Cetop
Difford, S. , 2011 , Cocktails n.º 9 , Grã Bretanha, Ed.Sauce Guides
Janeiro, J.A. , 1991 , Guia Técnico de Hotelaria- A Arte e a Ciência dos Modernos Serviços de Restauração , Portugal, Ed. Cetop.
Jelovsek, R. , 2010 , Wine Service for Wait Staff and Wine Lovers, , Grã Bretanha, Ed. Outskirts Press
Vários, , 2010 , Manual de Técnicas de Serviço de Restauração e Bebidas , Portugal, Ed.Turismo de Portugal.
Janeiro, J.A , 1997 , Manual de cafetaria , Portugal: Ed. Cetop
Quirk, S. , 2010 , Cocktail Bible , Grã Bretanha: Ed. New Holand publisher
Teubner, C. , 2006 , O Universo dos alimentos , Alemanha: Edições Teubner
Rutherford, D , 2002 , Hotel management and operations , Wiley & Sons, Inc.

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
Theoretical component (50%): -In all classes, there will be a theoretical part of explanation of the next practical part (utensils, rules and techniques of execution). Practical component (50%): After a theoretical exposition, it follows a practical class oriented by the professor, taking into account the objectives of the same class. In the examination of appeal the student can recover the total of the Curricular Unit, respecting the percentages of the Normal Season, with minimum mark of 8 values