| Acronym: | LRC |
| Departament: | |
| Academic Degree: | Undergradute Degree |
| Certificates: |
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| Start: | 2008/09 |
| Director: | Adriano Azevedo Costa |
| Study Plan: |
| OBJECTIVES | ||||||||||||
| This bachelor’s degree aims to train qualified Restaurant and Catering professionals. It provides a specific training in planning, management, marketing, and foreign languages, as well as a practical training in the various activities and segments of the tourism, hotel and restaurant industry with concerns of efficiency, resource management and rigour. To respond to the specific training needs of this area, integrated internships are carried out in national and foreign companies, allowing the contact and application of professional knowledge of extreme relevance for the insertion in the labour market. A professional with this training should master the standards of hygiene and food safety; plan and manage; collaborate in the structuring of menus, as well as in the preparation and making of meals; coordinate and carry out the service of food and beverages in hotel establishments or similar and may also perform catering services. |
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| ACHIEVEMENT PROFILE | ||||||||||||
| Bachelor’s Degree holders with the ability to integrate, adapt and operate in hotels, Restaurant and Catering companies, able to manage physical, human and financial resources, a sense of responsibility, a spirit of service and a taste for leadership, as well as the ability to work individually and in groups. Availability to work shifts and long hours. Organizational skills, resourcefulness, and time management. Enjoys investigation, creativity, and research. Stamina to endure long and consecutive training and work journeys. Self-control and resistance to stress and pressure. Hotel and catering business flair. Creative ability, innovation and acumen for entrepreneurship and new ideas and businesses. Perceive and envision a rigorous professional career with an international perspective. |
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| PROFESSIONAL CAREERS | ||||||||||||
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A trained professional can plan, coordinate and carry out kitchen and restaurant work, namely the structuring of menus, the preparation and cooking of meals, as well as the associated service, complying with nutritional requirements and food hygiene and safety rules. This person is able to perform these functions in: » Hotels » Catering and banqueting companies » Food and drink establishments » Food Inspection services |
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| CHARACTERIZATION | ||||||||||||
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