Overall objectives:

1 - The Curricular unit internship has as its main goal to develop and consolidate the learning notions acquired along the academic path, namely in the Food and Beverage (F&B) management. It aims to provide practical, solid and up-to-date training aimed at offering students the opportunity to develop skills and attitudes that facilitate their insertion in the job market. At the end of the course unit, students will have the necessary skills to perform intermediate and top-level functions in the F&B. In this context, they will be able to understand and apply techniques to obtain outputs of excellence in a competitive and innovative context. Method: The CU is composed of a set of practices in the work environment, aiming to provide an environment of analysis, interpretation, discussion and problem solving

Syllabus:

0 - In the work context, students will have the opportunity to experience situations related to:
1.1 - Purchases (process and documentary system)
1.2 - Stock management (Control, replenishment, minimum / maximum stocks)
1.3 - Miscellaneous documentation
2.1 - F&B Control
2.2 - Stock Control
2.3 - Pantry of the day
3.1 - Production Contact - The Internal Structure and Kitchen Management
3.1.1 - Analysis of control procedures (documents and rules)
3.2 - Contact with Operation Restaurant / Bar
3.2.1 - F&B Reservation Management and Internal Organization
3.2.2 - Contact with the operation F&B breakfast / Lunch and dinner
3.2.3 - Contact with the operation F&B Bars and Café
3.2.4 - Contact with special operations (Events, catering etc.)
4.1 - Internship Report

Literature/Sources:

Brito, F. , 2017 , Almost everything for bartenders , Portugal: Editora Épica
Coutinho, J. A. P. , 2013 , Manual Prático do Serviço de Mesa , Estoril
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S , 2018 , Food and beverage management , Routledge
Jelovsek, R. , 2010 , Wine Service for Wait Staff and Wine Lovers , Grã-Bretanha: Outskirts Press
- , Manual de procedimentos das unidades hoteleiras onde se realiza o estágio ,
Montagard, J. & Gravekle, J.P. , 1996 , Le Repertoire des techniques de cuisine , Jean-Pierre Taillandier .Editeur
Ninemeier, J. D., & Hayes, D. K. , 2006 , Restaurant operations management , Pearson Prentice Hall
Pauli, E. , 1996 , Technologie Culinaire , Paris : Editions Professionnelles Philip
- , Regulamento interno da unidade hoteleira onde se realiza o estágio ,

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The preferred teaching method is the active method, as it places students in a working context and therefore responsible for their own learning, trajectory and achievement of aims. Assessment consists of a performance evaluation by the host company supervisor (50%) and the final report by the internship coordinator (50%). The final report to be developed by the student will clarify the level of performance of the designated tasks, theoretical content and technical vocabulary conveyed throughout the course, compliance with presentation requirements, spelling and syntax. The evaluation method will comply with all these parameters in addition to, a report submitted within 15 days after the end of the internship. The reassessment period will allow the students to submit an improved version of the final report (50%).