Course Hospitality Management Academic Year Subject Management and Practical Operations II ECTS 5

Transcription

1 Course Hospitality Management Academic Year Subject Management and Practical Operations II ECTS 5 Type Compulsory Year 3º Semester 2º Student Work Lecture António Melo Total 148,5 Contacto 90 Disciplinary Cordinator António Melo Subject Description 1. Learning Objectives This curricular unit aims to contribute to the students' knowledge in what concerns the management of the hospitality industrie namely at Rooms division, Food and Beverage and Quality departments. At the end the students will be able, under supervision, to participate, plan and organize the different tasks inherent to the servisse of each department. 2. PROGRAMME 2.1. Food and Beverage Operations: Define goals; Implement a control system; Production and services control; Analyze wastes; Cutter test; Create technique sheet; Analyze ratio F&B costs and sales potential; monthly reconciliation. F&B Management: Market Analyses; Services conception; Menu preparation; Omnes Law; Restaurant management efficiency- RevPASH. Preparing operations and budgets Room Division Operations: Revenue Management - principies and applications. Customer knowledge and loyalty strategies; Segmentation and positioning; Analysis of competition; Cost of distribution; Pricing; lnventory management; Hubart formula and budgets Quality Hospitality Services: Quality procedures, GAP model, ServQual survey, blueprint framework; certification of quality; achieving the excellence and social responsibility. P á g i n a 1

2 3. COHERENCE BETWEEN PROGRAMME AND OBJECTIVES To achieve the learning objectives of preparing students for the management of the hospitality opertions, the curricular unit begins on the other hand the hotels are struggling with the issue of limited inventory and perishable as well as all other aspects of the provision of intangible services. Thus the extraction of value is only possible with a thorough knowledge of customers, product, price and distribution. This is how the content will meet the purpose of curricular unit, providing tools to the development of a policy of RM in Hospitality industry. It s intended that the students gain practical and theoretical knowledge about methods and techniques of F&B control, management and planning skills in every operation of F&B. Finally the student should be able to participate, organize and plan, different tasks inherent to the restaurant control as the production and services management. 4. MAIN BIBLIOGRAPHY AHMED, I., (2004), Hospedagem, Front Office e Governança, Thomson, São Paulo, ISBN: BARDI, J. (2002), Hotel Front Office Management, 3rd Edition, John Wiley & Sons, Inc. New York, ISBN: CÂNDIDO, I., (2001), Governança em Hotelaria, Editora Educs, Caxias do Sul, ISBN: COSTA, R. (2008), Introdução à Gestão Hoteleira, Lidel, Lisboa, ISBN: MARTIN, R. J., (2005), Governança: Administração e Operação de Hotéis, 3ª Edição, Editora Roca, São Paulo, ISBN: MATA, A., (2000), Dicionário de Terminologia Hoteleira (Front-Office), Prefácio, Lisboa, ISBN: MATA, A., (2003), Front Office Operação e Gestão, Prefácio, Lisboa, ISBN: PEREZ, L. M., (2001), Manual Prático de Recepção em Hotelaria, Editora Roca, São Paulo, ISBN: VALLEN, G. K., (2003), Check-in, Check-out: gestão e prestação de Serviços e Hotelaria, Bookman, Porto Alegre, ISBN: P á g i n a 2

3 VIEIRA, E. V., (2002), Recepção Hoteleira, Editora Educs, Caxias do Sul, ISBN: WEYGANDT, J. J., KIESO, D. E., KIMMEL, P. D. & DEFRANCO, A. L., (2009), Hospitality Financial Accounting, 2nd Edition, Wiley & Sons, Inc, New York, ISBN: ADAIR, JOHN (1988) Liderança Eficiente. Publicações Europa América. Lisboa ISBN KOFMAN, FREDY (2004) Metamanagement, Elsevier Editora. São Paulo ISBN MOSER, F., (2002) Manual de Gestão de Alimentação e Bebidas, Edições Cetop, Lisboa PEDRO, F., CAETANO, J., CHRISTIANI, K., RASQUILHA, L., (2007) Gestão de Eventos, Quimera Editores, Lda. Lisboa COUSINS, J., FOSKETT, D. GILLESPIE, C. (2002) Food and Beverage Management, Printice Hall pearson Education, Dorset LUISE, F. (2004); Emília e o Food Cost, Edições do Gosto, Lisboa ROCHAT, M., (1984) Gestion de la Restauration Approche du Food & Beverage, Editions Delta &Spes, Denges Also magazines and websites: o Publituris o Rotas & Destinos o Guias diversos: Relais & Châteaux; Michelin, etc o InterMagazine o Hoteis de Portugal o AHRESP Magazine o Delta Magazine o o o o o o P á g i n a 3

4 o o o o o o o o o o o 5. TEACHING METHODOLOGIES (INCLUDING EVALUATION) The classes will be based on principies of theoretical training practice based on the study and sharing of real cases. There is clearly a presentation component where the students' participation and practical exercises are encouraged. The development of a practical work is also a way of developing skills. Continuous Assessment: o First written test : 30% o Second writing test : 30% o Several Writingpapers : 30% o Attendence and class participation : 10% The student must obtain a minimum score of 7.5 points ln each of the assessment instruments, otherwise transfers immediately to the Final Evaluation system. The result of the evaluation in each mament is expressed on a sca/e of 0 to 20 and reflects the average performance of the students in the various components. P á g i n a 4

5 Final Evaluation: Theoretical and Practical Examination - 100% 6. COHERENCE BETWEEN TEACHING METHODOLOGIES AND OBJECTIVES With the applied methodologies, the students gain theoretical and practical knowledge, that aims to contribute to the student s formation at leading a Room Division and F&B department in the hotel, restaurant or catering industry. Also for leading and increase quality and standards procedures. Finally for the analysis of the results exercíses will be used so that students understand the usefulness of ratios and know how to determine them. 7. ATTENDANCE To participate in continuous assessment, students must have an high percentage of attendance during the semester, except when presenting plausible justification for their absence. 8. CONTACTS AND ATTENDENCE Office C23 antonio.melo@ipg.pt Phone: ESTH Horário de atendimento: Wendsays from 18h00 to 19h00 Thursday from 11h00 to 13h00 and 1830 to 19h30 (António Melo) P á g i n a 5