Spanish Language I

Category: Discipline
  • Não
  • Castilian language or Spanish language is the name given to a Romance language originating in Spain and which today is the most spoken language of the Americas. The Castilian language is named after castile. Along with English is the Western language that has the most speakers. Although Castilian is a mainly American language, it is spoken on the five "continents", although in some in an almost residual way. It is the official language of: Argentina, Bolivia, Chile, Colombia, Costa Rica, Cuba, Ecuador, El Salvador, Spain, Guatemala, Equatorial Guinea, Honduras, Mexico, Nicaragua, New Mexico (USA), Panama, Paraguay, Peru, Puerto Rico (USA), Dominican Republic, Uruguay and Venezuela. .
  • Semestral

  • Descrição dos instrumentos de avaliação (individuais e de grupo) ¿ testes, trabalhos práticos, relatórios, projetos... respetivas datas de entrega/apresentação... e ponderação na nota final.

    Exemplo:

    Descrição

    Data limite

    Ponderação

    Teste de avaliação

    dd-mm-yyyy

    30%

    Portfolio

    dd-mm-yyyy

    40%

    (...)

     

     

     

    Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...

     
  • Conteúdos programáticos Artigo, substantivo e adjetivo Preposições e conjunções Presente indicativo Pretérito perfeito indicativo  Indefinido indicativo Imperfeito indicativo Verbos gustar, encantar, preferir e molestar Gerúndio e particípio Pronomes e adjetivos Perífrases verbais Muy/mucho Dados pessoais Dias da semana, meses e estações Os números A hora Países, capitais e gentílicos Profissões Human body and physical and character traits Colors Clothing and accessories Space and time indicators Also/neither/to me yes/to me no/enough/little/nothing/nobody
  • Initiate the student in the study of morpho-phrenic, phonetic, lexical and functional components of Spanish for foreigners, at a basic level of language. To initiate the student study of the four communicative competencies: written comprehension and expression, and oral comprehension and expression. Put the student in contact with real language situations.
  • Mandatory
  • Cooperative learning is based on teamwork and the achievement of common goals, which can only be achieved if each member fulfills his or her task. Among the types of teaching methodology, this is the most focused on collaboration. Groups of three to six members are formed, in which each person has a certain role. To achieve the defined goal, everyone must work in a coordinated manner and resolve possible conflicts, leaving aside competitiveness and prioritizing the common good. This teaching methodology offers the opportunity to improve social interaction, teamwork, task involvement, and attention The flipped classroom, also known as flipped classroom, is a pedagogical model in which traditional elements are inverted: students study the subjects at home and work them in the classroom.
  • Português
  • Bosque, I. (1990). Indicativo y subjuntivo. Madrid: Taurus Universitaria. Bosque, I. y Demonte V. (1999). Gramática descriptiva de la lengua española, Madrid: Espasa-Calpe. Fernández, J. (1999). Curso Intensivo de Español, Ejercicios Prácticos, N. Elemental e Intermedio, Madrid: Sgel. Gil Fernández, J. (2007). Fonética para profesores de español: de la teoría a la práctica, Madrid: Arco/Libros. Apostila , Maria Alejandra Torres  
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-4088
  • Spanish Language I
  • 4088
  • 3572
  • Hotel and Restaurant Management

English Language II

Category: Discipline
  • Não
  • Objective of the UC: To develop English language skills focused on the hospitality context, enabling students to communicate effectively with clients, suppliers, and international colleagues. Target Audience: Students of Hospitality Management who are interested in improving their English for practical situations in the sector.
  • Semestral

  • Descrição dos instrumentos de avaliação (individuais e de grupo) ¿ testes, trabalhos práticos, relatórios, projetos... respetivas datas de entrega/apresentação... e ponderação na nota final.

    Exemplo:

    Descrição

    Data limite

    Ponderação

    Reading comprehension assessment

    25-03-2026

    25%

    Listning assessment and writing argumentative assessment

    22-04-2026

    25% + 25%

     Speaking project assessment

    13-05-26

    25%

     

    Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...

     
  • Syllabus / Course Contents Module 1 - English for Front Office Operations Greeting and welcoming guests Check-in and check-out procedures Handling reservations Telephone communication Module 2 - English for Restaurant and Bar Service Presenting menus Describing dishes and beverages Taking orders Making recommendations Module 3 - Customer Service and Complaints Handling Dealing with complaints Problem-solving situations Writing formal emails Module 4 - Tourism and Local Information Providing tourist information Giving directions Promoting hotel and restaurant services
  • Learning Objectives At the end of this course unit, students should be able to: Communicate effectively in English in hospitality and restaurant contexts. Use specific technical vocabulary related to hotel and restaurant operations. Interact professionally with international guests and clients. Handle reservations, check-in and check-out procedures. Manage customer complaints appropriately. Understand and produce simple professional documents (emails, menus, service information).
  • Mandatory
  • Expository and Interactive Classes Combination of theoretical explanations with active student participation. Presentation of vocabulary, expressions, and linguistic structures relevant to hospitality. Communicative Practice (Role-plays and Simulations) Simulations of real hotel and restaurant situations (check-in, service, complaint resolution). Development of oral fluency, confidence, and social skills in English. Group Work and Projects Collaborative activities such as creating menus, service presentations, and reports in English. Encouragement of teamwork, organization, and practical application of the language. Case Studies and Analysis of Real Situations Discussion of problems and solutions in the international hospitality sector. Understanding of professional practices and industry standards.
  • Português
  • Complementary Bibliography (APA Reference Style) O'Dell, F., & McCarthy, M. (2017). English Vocabulary in Use: Upper-Intermediate (4th ed.). Cambridge: Cambridge University Press. Lansford, L. (2014). Essential Business Grammar and Practice. London: Macmillan Education. Authentic materials from hospitality websites, international hotel chains, and tourism organizations.  
  • 4
  • 0
  • 5
  • 1
  • IPLUSO3572-3133
  • English Language II
  • 3133
  • 3572
  • Hotel and Restaurant Management

Hospitality Management and Practices

Category: Discipline
  • Não
  • Restauration and Gastronomy today play a very important role in attracting and differentiating tourist destinations.
  • Semestral

  • Descrição

    Data limite

    Ponderação

    Teste de avaliação

    09-06-2022

    50% (parte teórica)

    Trabalho prático

    16-06-22

    40%

     

     
  • 1. The Historical Evolution of Hospitality and Restoration 2. Characterization of Hotel Operations 3. Current Trends and Challenges in Hospitality and Restaurants 4. Department of Accommodation and Typology of Services 5.Management Care in the Accommodation Department 6. Sales and Main Distribution Circuits 7. F&B Department and Service Typology 8. The F&B Productive Cycle 9. Technical sheets 10. Preparation and Analysis of the Profitability of the Menu 11. Cooking Practices 12. Presentation of practical work.
  • Provide students with the necessary knowledge to run a catering establishment. Develop in students the management techniques needed to run a catering establishment. Provide students with the necessary legal training to understand the regulations in force in the tourism sector, the complex administrative procedures that underlie the licensing and operation of tourism enterprises, the commercial, labor and tax environment of the activity and the professionals involved in it. responsibilities arising from the management and administration of tourist units.
  • Mandatory
  • Lectures will be a mix at the ESCAD and visits to several institutions.
  • Português
  • Janeiro, A.J. (2004). Guia Técnico de Hotelaria: A Arte e a Ciência dos Modernos Serviços de Restaurante. Lisboa: Edições Cetop. Monteiro, V. (2010). Higiene, Segurança, Conservação e Congelação de Alimentos. Lisboa: Lidel. Moser, F. (2002). Manual de Gestão de Alimentação e Bebidas. Lisboa: Edições Cetop. Ribeiro, J. (2011). Introdução à Gestão da Restauração. Lisboa: Lidel.  
  • 4
  • 0
  • 7
  • 1
  • IPLUSO3572-18886
  • Hospitality Management and Practices
  • 18886
  • 3572
  • Hotel and Restaurant Management

Marketing

Category: Discipline
  • Não
  • The discipline of Marketing aims to introduce students to one of the main pillars of organisational management, providing a comprehensive view of the concepts that guide marketing and endomarketing. It demonstrates how these areas holistically integrate into the different functional areas of the company, including human resources management. Furthermore, it provides a theoretical and practical basis for students to understand and debate current marketing and endomarketing topics, highlighting the importance of people management in internal marketing. The subject also stimulates students' critical sense concerning marketing interfaces with the economy, strategy, technology, culture, ethics and socio-environmental responsibility when developing strategic marketing planning.
  • Semestral
  • Descrição Data limite Ponderação
    Trabalho de grupo A definir 30%
         
    Participação e trabalho contínou A definir 30%
    Teste Final A definir 40%
  • S1. Business and marketing environment S2. Fundamentals, essential concepts and elements that compose marketing S3. Consumer behaviour and the buying decision process S4. Marketing information systems and marketing research S5. Endomarketing (internal marketing) S6. Contemporary marketing: the state of the art
  • LG1 - Contextualize trends in the business and marketing environment LG2 - Master the fundamentals, essential concepts and elements that compose marketing. LG3 - Understand consumer behaviour and their purchasing decision process. LG4 - Know information systems and marketing research tools. LG5 - Understand what endomarketing is and its relationship with human resources management. LG6 - Recognise the importance and advantages of endomarketing for the organisation and its stakeholders. LG7 - Develop a strategic internal marketing planning. LG8 - Understand the state of the art of marketing science and practice.
  • Mandatory
  • The discipline of Marketing will use innovative teaching methodologies, namely: TM1. Theoretical exposition of the main programmatic contents; TM2. Analysis and discussion of cases in the classroom; TM3. Work presentation seminars; TM4. Learning is based on developing endomarketing strategic planning projects in which students can apply concepts and theories learned in the classroom to solve real problems organisations face. TM5. Use of artificial intelligence to streamline and enrich the teaching-learning process in marketinG.
  • Português
  • BEKIN, S.F. Endomarketing: como praticá-lo com sucesso. São Paulo: Editora Prentiel. Hall, 2004.  BLACKWELL, R.D.; MINIARD, P.W., ENGEL, J.F. Comportamento do consumidor. São Paulo: Cengage Learning, 2013. BRUM, A.M. Endomarketing como estratégia de gestão: encante seu cliente interno. Porto Alegre: Editora L&PM, 1998. KOTLER, P.; KELLER, K.L. Administração de marketing . 12.ed. SÃO PAULO: Pearson Prentice Hall, 2013. MALHOTRA, N. Pesquisa de Marketing : uma orientação aplicada. 3 ed. Porto Alegre: Bookman, 2001. 720 p  
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-2581
  • Marketing
  • 2581
  • 3572
  • Hotel and Restaurant Management

Spanish Language II

Category: Discipline
  • Não
  • Castilian language or Spanish language is the name given to a Romance language originating in Spain and which today is the most spoken language of the Americas. The Castilian language is named after castile. Along with English is the Western language that has the most speakers. Although Castilian is a mainly American language, it is spoken on the five "continents", although in some in an almost residual way. It is the official language of: Argentina, Bolivia, Chile, Colombia, Costa Rica, Cuba, Ecuador, El Salvador, Spain, Guatemala, Equatorial Guinea, Honduras, Mexico, Nicaragua, New Mexico (USA), Panama, Paraguay, Peru, Puerto Rico (USA), Dominican Republic, Uruguay and Venezuela
  • Semestral

  • Descrição dos instrumentos de avaliação (individuais e de grupo) ¿ testes, trabalhos práticos, relatórios, projetos... respetivas datas de entrega/apresentação... e ponderação na nota final.

    Exemplo:

    Descrição

    Data limite

    Ponderação

    Teste de avaliação

    dd-mm-yyyy

    30%

    Portfolio

    dd-mm-yyyy

    40%

    (...)

     

     

     

    Adicionalmente poderão ser incluídas informações gerais, como por exemplo, referência ao tipo de acompanhamento a prestar ao estudante na realização dos trabalhos; referências bibliográficas e websites úteis; indicações para a redação de trabalho escrito...

     
  • 1.  CONT. GRAMMAR. 1.1 Indicative: Pret. more-than-perfect, Imperfect future and Simple Conditional 1.2 Imperfect preterito 1.3 Indefinite Preterite. 1.4 Prepositions and conjunctions 1.5 Verbal perifrasis: aspectuais, obligatoriety, incoactive 1.6 Accent 1.7 Be/be/have   2. CONT. LEXICON 2.1 Time expressions of usual actions in the past 2.2 Courtesy expressions 2.3 Means of transport, accommodation, travel; 2.4 Physical states, diseases and remedies;   2.5 The hotel. 2.6 Adverbial locutions of space and time.   3.CONT. FUNTIONAL 3.1 Talk about present, past, future and probable actions; 3.2 Express preferences; 3.3 Express agreement and disagreement; 3.4 No restaurant 3.5 Speak and describe the Hotel. 3.6 Food vocabulary and restaurant dialogues.   4. CONT. PHONETIC 4.1 Intonation of affirmative and negative imperative prayers; 4.2 Diphthongs, tritongos and hiatus;    5. CONT. CULTURAL 5.1 Geographical division of Spain, stereotypes; 5.2 Spanish and Hispanic-American cultural diversity  
  • In the end, it is intended that the student has acquired communication skills that allow him to deepen the development of the four communicative skills (oral and written comprehension and oral and written expression); understand and produce coherent statements of a different nature appropriate to their level; describe and narrate past experiences and events; talk about future plans and events as well as start the student in the metalinguistic reflection of Spanish as a second or foreign language.
  • Mandatory
  • Books and grammar, both physical and online.
  • Português
  • Bueso, Isabel (2013) Prisma, Comienza (A1) – Continúa (A2); Edinumen; Madrid. Álvarez Martínez, Mª Ángeles (2005): Vuela 1, 2, 3 y 4; Anaya; Madrid. Moreno, Concha (2009), Temas de gramática – Nivel superior, 7ª Edición, SGEL S.A, Madrid. Gramática Essencial de Espanhol, SCHMITT-BOHRINGER, ASTRID E TE (Autor), Teresira Rodriguez (Autor), Astrid Schmitt-bohringer  
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-8802
  • Spanish Language II
  • 8802
  • 3572
  • Hotel and Restaurant Management
  1. Sustainable Tourism
  2. English Language III
  3. Hygiene and Safety in Hotels and Restaurants
  4. Information Technology Applied to Hotels and Restaurants

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