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ISLA Santarém 13110

Hotels and Restaurants

Tourism Management (ISLA Santarém)
  • ApresentaçãoPresentation
    #
  • ProgramaProgramme
    1 Introduction to tourist accomodation and food and bevereage 1.1 Contextualising the sector 1.2 Historical approach 1.3 Importance in the development of tourism 1.4. Tourist accommodation in Portugal   2.Tourist accommodation establishments 2.1. Concept and modalities 2.2 Classification systems: category, location and market segment 2.3 Organisational structure: departments and functions 2.4 Main hotel chains   3. Local accommodation establishments 3.1. Concept and modalities 3.2. Impacts on diversifying the tourist offer and challenges   4. Food and bevereage establishments 4.1 Concept and characterisation 4.2 Classification and types of establishments 4.3 Contribution of Food and bevereage establishments to the hotel industry   5. Current trends and challenges in the sector
  • ObjectivosObjectives
    Objectives: O1. Contextualise the touristic accomodation and restaurant sector, its evolution over time and identify its importance in the development of tourism; O2. To characterise tourist accommodation in Portugal; O3. Classify tourist accomodation establishments  and characterise their organisational structure; O4. Identify the types of Local Accommodation and the impact of this type of accommodation on the diversification of the tourist offer; O5. Understand and characterise food and bevereage establishments; O6. Identify current trends and challenges in the accommodation and food and bevereage sector. Skills and Competencies: C1. Take a correct and informed stance on products related to tourist accommodation and food and bevereage establishments; C2. Evaluate and articulate the importance of the accommodation and food and bevereage sectors in the development of tourism, considering their impacts, trends and challenges.
  • BibliografiaBibliography
    Abranja, N.; Almeida, A.; Almeida, M. (2020). Gestão Hoteleira - O Produto, o Serviço e as Técnicas. Lisboa: Editora Lidel. Abranja, N.; Almeida, M.; Almeida, A.; (2019). Gestão do Alojamento, Receção e Housekeeping. Lisboa: Editora Lidel. Costa, R. (2012). Introdução à Gestão Hoteleira (4ªEd). Lisboa: Editora Lidel. Gomes, V. (2020). Introdução à Gestão da Restauração. Lisboa: Editora Lidel. Ribeiro, V. (2023). O Anfitrião Modelo - A arte de bem receber, atender e servir no setor do turismo. Lisboa: Contraponto Editores.  
  • MetodologiaMethodology
    The teaching approach adopted is based on the active method, encouraging co-operative (peer) and creative learning.   Presencial: 1. theoretical-practical teaching: Presentation of concepts and discussion of programme contents. 2. Laboratory practice: Technical visits to accommodation units to observe and understand the dynamics of the sector in situ; Field research; Critical analysis of case studies related to tourist accommodation and catering, through classroom debates.3. Simulated practice: Scenarios and activities that allow students to explore real-world situations related to the hotel and catering industry, applying the fundamental concepts exposed and developing practical skills. Autonomous: 4. Consolidation of the content taught in class by researching additional information on the different topics covered and developing additional work related to solving specific problems and group dynamics.
  • LínguaLanguage
    Português
  • TipoType
    Semestral
  • ECTS
    6
  • NaturezaNature
    Mandatory
  • EstágioInternship
    Não
  • AvaliaçãoEvaluation

    1 Trabalho individual, com apresentação e discussão (50%)

    1 Trabalho de grupo, com apresentação e discussão (50%)