Sustainable Tourism

Category: Discipline
  • Não
  • This course will explore the historical context, development and structure of sustainably managed nature tourism and ecotourism. Core elements include a discussion on tourism impacts (economic, social and environmental), issues of sustainability, performance measurement & monitoring, 'eco-tourism' and other 'alternative forms' of tourism. Definitions, principles, concepts and issues. Business and tourism management implications for ecotourism operations; community development reliant on the sustainable use of natural resources. This course is structured according to the SDGs and how they relate to tourism. 
  • Semestral

  • Data

    Evento

    % do avaliação

    Todo o semestre

    Avaliação continua (inclui participação, assiduidade e atitude)

    20%

    Weekly

    Apresentação e defesa individual

    50% 

    A meio do semestre

    Teste

    30%

     
         
  • Lecture content: Introduction and history of sustainable tourism & SDG1 SDG 2 and Sustainability Indicators SDG3 and SDG4 and relation to tourism SDGs 5 & 10 relation to tourism SDGs 10, 6, 7 and relation to tourism SDGs 8, 9, 11 and relation to tourism SDG 12 relation to tourism Ecotourism and Eco-certification SDG 13 relation to tourism
  • Students who successfully complete the course will be able to: Examine and critique principles of sustainable development and their implications for tourism Identify, critique and discuss the role of government and other stakeholders involved in ecotourism/sustainable nature tourism provision Understand the development of the ecotourism sector and its specific nature within the wider tourism industry Identify issues associated with sustainable tourism visitor operations and other relevant settings (eg indigenous or community development) Get an understanding of ecotourism as a valuable tool for sustainable tourism development and learn about ecocertification. Critique sustainable tourism operations and management alongside a variety of international case studies of sustainable tourism businesses or community development
  • Mandatory
  • Digital pedagogy tools like Padlet and Menti and Escape rooms will be used and project-bsed learning methods will be applied to evaluated activities. Student reflection and discussion will be stimulated using various techniques such as team-based learning.
  • Português
  • Burns, P. M. (2004). Tourism planning: A third way? Annals of Tourism Research, 31(1), 24-43. Fennell, D. (2015). Ecotourism: An Introduction. Routledge, New York. Jamal , T. & Tanase, A. (2005) Impacts and Conflicts Surrounding Dracula Park, Romania: The Role of Sustainable Tourism Principles, Journal of Sustainable Tourism, 13:5, 440-455 Kontogeorgopoulos, N. (2004) Conventional Tourism and Ecotourism in Phuket, Thailand: Conflicting Paradigms or Symbiotic Partners?, Journal of Ecotourism, 3:2, 87-108, DOI: 10.1080/14724040408668152 Sharpley, R. (2010). The myth of sustainable tourism. CSD Center for Sustainable Development. Swarbrooke, J.(1999). Sustainable tourism management. CABI Publishing: Oxon, UK.  
  • 4
  • 0
  • 3
  • 1
  • IPLUSO3572-13753
  • Sustainable Tourism
  • 13753
  • 3572
  • Hotel and Restaurant Management

English Language III

Category: Discipline
  • Não
  • The teaching methodology is the communicative approach since the learning of a language always encompasses its effective use. The objective is therefore to integrate the specific skills of written and oral comprehension, speaking and writing in order to provide students with the possibility of developing and consolidating their English in the several topics proposed. The students will also have the opportunity to consolidate their grammar knowledge.
  • 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

    2 testes de avaliação

    28/10/2025

    9/12/2025

    30%

    30%

    Apresentação oral

    6/1/2026

    30%

    Participação

    -

    10%

     

     
  • Tourism today.  NTOs.  Managing tour operations.  Hotel management.  E-travel. Quality in tourism.  The impacts of tourism.  Social tourism.  Built atractions.  Events management.  Sustainable tourism. Tomorrow´s tourism. Oral and written communication. Employment.
  • The main skills to be acquired are: The ability to communicate in writing and orally fluently, clearly and appropriately in English in a professional context. The ability to participate in meetings, make presentations and speak on the phone, in a clear and well-structured way, using vocabulary and linguistic strategies appropriate to the situations and problems faced. The ability to prepare, analyse and discuss written documents.
  • Mandatory
  • Whenever possible, use of audiovisual media, improving the process of learning.
  • Português
  • Bruce, A. & Love, S. (2023). Presentation Essentials. New York: McGraw-Hill. Grussendorf, M. (2007). English for Presentations. Oxford: Oxford University Press. Harding & Walker (2009). Tourism 3. Student´s Book. Oxford: Oxford University Press. Powell, M. (2011). Presenting in English. How to give successful presentations. Andover: Cengage Learning.
  • 4
  • 0
  • 5
  • 2
  • IPLUSO3572-3143
  • English Language III
  • 3143
  • 3572
  • Hotel and Restaurant Management

Hygiene and Safety in Hotels and Restaurants

Category: Discipline
  • Não
  • Safe food production is a fundamental pillar of hotel and restaurant operations, directly linked to public health, the establishment's reputation, and the customer experience. This discipline provides future managers with the essential tools to understand, implement, and supervise food hygiene and safety systems, focusing on practical and legally required methodologies, such as the HACCP (Hazard Analysis and Critical Control Points) system and its simplified application for micro and small businesses, the CHAC (Cross-Contamination, Cleaning, Cooking and Chiling) methodology, widely adopted in Portugal and recognized by ASAE. The scope of this course ranges from microbiological fundamentals to the operational management of food safety, preparing students to identify hazards, implement self-control plans, and ensure compliance with national and European legislation (Regulation (EC) No 852/2004).
  • 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

    24-11-2025

    40%

    Trabalho individual

    15-12-2025

    50%

    Participação efetiva em aula

     

    10% 

     

    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...

     
  • Module 1: Fundamentals of Food Hygiene and Safety Legal Framework: Regulation (EC) No 852/2004 and the "Hygiene Package". Concepts of food safety, hazard, risk and control. Module 2: Prerequisites - The Basis of Safety AHRESP Code of Good Hygiene and Food Safety Practices for Foods and Beverages Small enterprises. Module 3: HACCP System and CHAC Methodology Origin, objectives and the 7 principles of HACCP. CHAC Methodology (4Cs): A practical application of HACCP for SMEs. Module 4: Operational Management and Documentation Preparation of hygiene and pest control plans. Procedures for controlling frying oils (visual methods and rapid tests). Traceability: Registration of suppliers and raw materials. Consumer information: Allergen management. Internal audits and self-monitoring.
  • By the end of this course, students should be able to: identify pathogenic microorganisms and their growth factors; apply hygiene prerequisites (personnel, facilities, cold chain); implement the 7 HACCP principles and the CHAC methodology; comply with Regulation (EC) No 852/2004, including traceability and allergen management; prepare mandatory documentation (records, plans); and promote a proactive food safety culture as a team.
  • Mandatory
  • Teaching Methodologies: • Expository and dialogic theoretical-practical classes. • Challenge-Based Learning: Solving real-world practical cases from the sector. • Analysis and discussion of normative documents (AHRESP Code, legislation, etc.). • Simulations and practical exercises (e.g., flowchart creation, sanitation plans, hazard analysis). • Study visits (if applicable). Artificial intelligence resources may be used provided they have proven to be beneficial to students..
  • Português
  •   FAO & WHO. 2023. General principles of food hygiene. Codex Alimentarius Code of Practice, No. CXC 1-1969. Codex Alimentarius Commission. Rome. UE (2021). Regulamento (UE) 2021/382 do Parlamento Europeu e do Conselho, de 3 de março de 2021. https://eur-lex.europa.eu/eli/reg/2021/382/oj   Gomes, V. (2023). Restauração: Técnicas e Práticas. Lisboa: Lidel. Gomes, V. (2025). Gestão Prática de Alimentação e Bebidas. Lisboa: Lidel. Neves. R, & Pinto, J. (2010). HACCP - Análise de Riscos no Processamento Alimentar (2ª ed.). Porto: Publindústria.  
  • 4
  • 0
  • 4
  • 2
  • IPLUSO3572-18895
  • Hygiene and Safety in Hotels and Restaurants
  • 18895
  • 3572
  • Hotel and Restaurant Management

Information Technology Applied to Hotels and Restaurants

Category: Discipline
  • Não
  • The Information Technologies applied to Hotel and Restaurant (ITHR) course aims to equip students in the Higher Professional Technical Course (CTeSP) in Hotel and Restaurant Management with essential digital skills for effectively performing their roles in today?s rapidly evolving digital landscape. In an increasingly competitive and technology-driven business environment, it is crucial for commercial professionals to master the tools and resources that allow them to plan, communicate, analyze, and sell more strategically and efficiently. This course offers a practical and applied approach to IT, focused on the real-world demands of the hotel and restaurant 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.

    Descrição

    Data 

    Ponderação

    Teste de avaliação de Word (individual)

    a definir

    25%

    Teste de avaliação de Excel (individual)

    a definir

    25%

    Assiduidade e participação

    Não se aplica

    10%
    Teste de avaliação de Host PMS (Individual) a definir 30%
    Quizzes a definir 10%

     

     
  • Fundamentals of IT in the business context Productivity and collaboration tools - Word processor (Ex: Microsoft Word, Google Docs): - Spreadsheet (Ex: Excel, Google Sheets): - Presentations (Ex: PowerPoint, Google Slides): Collaboration platforms (e.g. Google Workspace, Microsoft Teams): IT applied to hotel and restaurant sector - Property Management Systems Emerging technologies in business
  • Throughout the course, students will: - Understand the role of ICT in organizations and decision-making processes; - Use productivity tools (Word, Excel, PowerPoint) to create documents, reports, and commercial presentations; - Explore collaborative platforms and digital communication tools; - Apply digital tools to marketing, sales, and customer management (CRM, social media, email marketing); - Analyze the impact of emerging technologies such as Artificial Intelligence, Big Data, and the Internet of Things on the Hotel and restaurant sector; - Explore vertical applications in hotel and restaurant area - Property Management Systems.
  • Mandatory
  • Project-Based Learning (PBL) - Allows students to develop practical projects, applying the course content, stimulating critical thinking and problem-solving skills. Gamification - Use of challenges and rewards to motivate students, making learning more engaging. Online Collaborative Learning - Use of digital tools like Google Drive to promote group work and real-time collaboration.
  • Português
  • - Dan, C. M. (2018). Cloud Computing - Theory and Practice. Morgan Kaufmann. - Frye, C. D. (2019). Microsoft excel step by step. Microsoft Press. - Lambert, J., & Cox, J. (2019). Microsoft word step by step. Microsoft Press. - Murray, K. (2015). Microsoft office 365. Microsoft Press.
  • 4
  • 0
  • 6
  • 2
  • IPLUSO3572-18896
  • Information Technology Applied to Hotels and Restaurants
  • 18896
  • 3572
  • Hotel and Restaurant Management

Leadership and Teams Management

Category: Discipline
  • Não
  • Leading and managing teams are crucial skills for managers and organisations to face market challenges. Aligning employees towards a common purpose is increasingly becoming a mission for team managers, with a view to achieving the organisation's objectives.  In this sense, it is essential for organisations and their members to analyse and understand how teams work, recognise their evolutionary aspects for their adequate management and develop leadership and team management skills.    
  • 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

    20-11-2025

    40%

    Trabalho de grupo

    18-12-2025

    30%

    Apresentação

    08-01-2026

    30%

     

    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. introduction       1.1 Emergence of leadership and team management skills       1.2 The valorisation of soft skills in the context of modern organizations.       1.3 Impact of culture and organizational climate in the behaviour of people and teams.   2.  The Leadership       2.1 The theoretical evolution of the concept and models of leadership.       2.2 Perspectives and recent approaches to leadership.       2.3 Good leadership practices.   3.  Team management         3.1 High-performance teams: training, development and participation.        3.2 Team performance evaluation        3.3 Problem-solving and conflict resolution.        3.4 Good management practices, energising and motivating teams.         3.5 Monitoring objectives and delegating tasks.        3.6 Empowering people/teams. Coaching and mentoring        3.7 Emotional intelligence.
  • Understanding the importance of leadership in achieving objectives through an effective and efficient team. To understand the mechanisms for motivating and energising teams. To understand the mechanisms and processes for effective communication with team members. Recognize and identify the specificities and essential aspects for the success of a work team. To organise and manage work teams 
  • Mandatory
  • The methodology is based on active teaching techniques such as brainstorming and role-play. Assessment will be through a written test and group work, each weighted at 50 per cent.
  • Português
  • Câmara, P. B, Rodrigues, J. V. & Guerra, P. B. (2013). Novo Humanator ¿ Recursos Humanos e Sucesso Empresarial. Lisboa, Publicações D. Quixote. Cunha, M. P., Rego, A., Cunha, R. C. & Cardoso, C. C. (2007). Manual de Comportamento Organizacional e Gestão (6ª ed.). Lisboa, RH Editora. Cunha. M. P. & Rego, A. (2013). Super Equipas. Lisboa, Actual Editora. Goleman, D., Boyatzis, R. & McKee, A. (2007). Os novos líderes: a inteligência emocional nas organizações. Lisboa, Gradiva. Miguel, R., Rocha, A. & Rohrich, O. (2008). Gestão emocional de equipas. Lisboa, Lidel. Rego, A. & Cunha, M. P. (2009). Liderança positiva. Lisboa, Sílabo  
  • 4
  • 0
  • 6
  • 2
  • IPLUSO3572-15176
  • Leadership and Teams Management
  • 15176
  • 3572
  • Hotel and Restaurant Management
  1. Public Relations and Communication
  2. Spanish Language III
  3. Databases
  4. English

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