Overall objectives:

1 - The curricular unit of Food and Beverage Management aims to contribute to the training of students in the activities related to the Food and Beverage sector. Different ways of selling in the catering insdutry will be analyzed, demonstrating and understanding the characteristics of the products, the methods of confection, and the different segments of the demand for which they are intended. It will be transmitted to the student, aspects, rules and calculations, which are essential for controlling costs, revenue and inventories. Students will be guided in the study of capitation tables, in order to calculate the correct capitations for different types of clients. In this curricular unit will also be presented methods for a correct elaboration of menus. At the end of this curricular unit, the student should be able to organize, plan, coordinate, control and analyze the management of a catering department.

Syllabus:

1 - Understanding ?à la carte? and Menus
1.1 - Ways to Sell Foods and Beverages
1.2 - The ?à la carte? and menus
1.3 - Elaboration of ?à la carte? & menus
2 - Design of the restaurant
2.1 - Types of catering
3 - Establishment & organization of work brigades
3.1 - Elements' functions & Calculation of herds
4 - Notion of cost & revenue
4.1 - Definition & types of cost & revenue
4.2 - Operational break-even point
5 - Control of production costs & revenue
5.1 - The production
5.2 - Revenue Control
6 - Cost / revenue / reconciliation ratio
6.1 - Food Cost & Beverage Cost
6.2 - Cost & Revenue Center
7 - Methods of calculating the selling price
7.1 - Multiplicative Factor
7.2 - Prime Cost
7.3 - Contribution Margin
8 - Pareto & Omnes Law
8.1 - Methods of ?à la carte? analysis
8.2 - Smith, Hurst & Kasavana
8.3 - Jack Miller
9 - Pavecic
9.1 - Stock Management
9.2 - Stocks and the provisioning function
9.3 - The average stock & the stockpair
10 - Calculation of the economic quantity of the order

Literature/Sources:

Moser, F. , 2002 , Manual de Gestão de alimentação e Bebidas , Cetop
McVety, P. J., Bradley J. W. , 2009 , Fundamentals of Menu Planning , John Wiley and Sons
Dahmer, S., Kahl, K. W. , 2009 , Restaurant Service Basics , John Wiley and Sons
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. , (2018 , Food and beverage management , Routledge
Ninemeier, J. D., & Hayes, D. K. , 2006 , Restaurant operations management , Pearson Prentice Hall
Hayes, D. K., & Ninemeier, J. D. , 2005 , Gestão de operações hoteleiras , Pearson Prentice Hall

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The methodologies will include theoretical exposition classes related to the general contents of each thematic unit, which will serve as a reference to the student to perform applied works, readings and test preparation. Discussion in the classes about theoretical aspects of the contents, students will be exposed to the contents of scientific texts consulted, which will be subject to debate, particularly in relation to case studies. There will also be practical sessions that will include the orientation of work to be done by the students, in a group, both during the classes and in the tutorial regime. In these practical classes there will be presentations of the works that will be subject to debate, which will be extended to the class. Regular Assessment: Oral Presentations - 10% Group Work - 40% Individual written exam - 50% Re-sit Exam: - The final grade of the course focuses entirely on the grade of the re-sit exam which comprises 100% of the given subject