Advanced Web Technologies

Category: Discipline
  • Computer Engineering
  • 7030
  • 22357
  • Advanced Web Technologies
  • ISLA Santarém7030-22357
  • 3
  • 6
  • 0
  • 25
  • Não
  • Português
  • Semestral

Statistics

Category: Discipline
  • Information Technology Management (ISLA Santarém)
  • 1215
  • 194
  • Statistics
  • ISLA Santarém1215-194
  • 2
  • 5
  • 0
  • 25
  • Não
  • Português
  • Semestral

Operational Project Management

Category: Discipline
  • Project Management (M) (ISLA-SANTARÉM)
  • 7160
  • 27505
  • Operational Project Management
  • ISLA Santarém7160-27505
  • 1
  • 5
  • 0
  • 25
  • Não
  • Português
  • Semestral

Cost Analysis and Control

Category: Discipline
  • Costa,C. e Alves, G. (2001). Contabilidade Financeira. Rei dos Livros. Gomes, J. e Pires, J. (2011). SNC – Sistema de Normalização Contabilística: Teoria e Prática. Vida Económica. Rocha, Armindo (2006). Análise de Custos e sua Contabilização. Universidade Lusíada Editora Wolcott, S. & Eldenburg, L. (2007). Gestão de Custos - Como Medir, Monitorar e Motivar o Desempenho. Livros Téc. e Cient. Editora.
  • Industrial Organization and Management
  • 1994
  • 12525
  • Cost Analysis and Control
  • ISLA Santarém1994-12525
  • 1
  • 5
  • 0
  • 25
  • Não
  • Português
  • Content will be presented in face-to-face sessions with topic discussions, guided practical sessions, and practical work development. The case study methodologies will be adopted, promoting student-centered active learning through the resolution of complex real-world problems.
  • Mandatory
  • The objectives of the course are: - To present the fundamentals of financial accounting. - Present the accounting theory of cost. - Determine costs. - Present the costing systems. - Analyze and control costs
  • 1. Fundamentals of Financial Accounting 2. The accounting standardization system 3. Cost Relativity 4. Determination of costs 5. Analysis by cost element 6. Variability of costs 7. Costing systems 8. Activity Based Costing (ABC) 9. Product costing 10. Standard cost 11. New positions in the organization of production and services 12. Management in balance 13. Opportunity cost 14. Distribution costs and their analysis 15. Other costs to consider 16. From cost analysis to accounting

  • Descrição

    Data limite

    Ponderação

    Teste de avaliação Intermédia

     

    40%

    Teste de avaliação Final

    		            

    60%

    FREQUÊNCIAS OBRIGATÓRIAS PARA TODOS OS ALUNOS

     

     

     

     

     
  • Semestral
  • To transmit to students the knowledge, through formulas, rules and procedures to be had, in the area of cost analysis and control, in order to know the industrial cost of the products, in order to know what is the sale value to be attributed, taking into account the raw material used, the general manufacturing costs and labor used.

Introduction to Hotels and Restaurants

Category: Discipline
  • Quintas, Manuel (2006). Organização e Gestão Hoteleira. Oteltur. Ribeiro, José (2011). Introdução à Gestão da Restauração. Lidel Editora. Rodrigues, Costa (2008). Introdução à Gestão Hoteleira. Lidel Editora. IPG (2014). Inovação e Tecnologia em Turismo e Hotelaria: Investigação Aplicada. Edição IPG.
  • Tourism Management
  • 2198
  • 16027
  • Introduction to Hotels and Restaurants
  • ISLA Santarém2198-16027
  • 2
  • 4
  • 0
  • 25
  • Não
  • Português
  • 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.
  • Mandatory
  • 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.
  • 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

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

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

     
  • Semestral
  • #
  1. Cloud Computing
  2. Analytical and Management Accounting
  3. Research Methodologies and Data Analysis Techniques
  4. Environmental Management

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