Overall objectives:

1 - Enhance the characteristics of catering sector and of food and beverage operations inside and outside the hotel industry.
2 - Use the potential of budgeting to define the business strategy.
3 - Plan a cost and sales control system.
4 - Design production analyzes in order to increase efficiency and reduce waste.
5 - Design sales analysis in order to increase the profitability of the business.
6 - Develop capacity management techniques in order to maximize the profitability of space and opening time.
7 - Develop techniques for analyzing the menu performance.
8 - Follow the new trends in the restaurant industry.

Syllabus:

1 - The catering sector.
2 - Strategic planning and budgeting of operations.
3 - Food and beverage control.
4 - The management of food and beverage production.
5 - Food and beverage sales management strategies.
6 - Optimizing restaurant capacity.
7 - Analysing the menu performance.

Literature/Sources:

Barrish, D. , 2013 , The Menu, development, strategy and application , New Jersey: Pearson
Cichy, F. D. & Kotschevar, Lendal H. K , 2010 , Managing beverage operations. 2ª ed. , Michigan: American Hotel & Lodging Educational Institute.
Davis, B., Lockwood, A. & Stone, S. , 1998 , Food and Beverage Management. 3.ª ed. , Oxford: Elsevier
Kwong, L. Y. L. , 2005 , The application of menu engineering and design in Asian restaurants , International Journal of Hospitality Management
Legohérel, P., Poutier, E. and Fyall, A. , 2013 , Revenue Management for Hospitality & Tourism , Oxford: Goodfellow Publishers Limited
Moser, F. , 2002 , Manual de Gestão de Alimentação e Bebidas , Lisboa: Edições Cetop
Ogbeide, G. C. , 2014 , Revenue Management, Cost Control and Financial Analysis in the Hospitality Industry , USA: Cognella
Santos L. L., Gomes C., Faria, A.R, Lunkes, R., Malheiros, C., Silva da Rosa, F. & Nunes, C. , 2016 , Contabilidade de Gestão Hoteleira , Cacém: ATF - EdiçõesTécnicas

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
Assessment: The assessment consists of 2 assignments. Individual work n. º1: interpretation and analysis of F&B operating budgets (50%); group work n. 2: analysis and presentation of a scientific article (50%). The exam evaluation is the same, and the work will be individual