Consumer Behaviour

Category: Discipline
  • Blackwell, R.D., Miniard, P.W., Engel, J. F. (2006) Cosumer Behavior. Thomson South-Western Recursos didáticos: quadro, retroprojetor Solomon, M.R., Hogg, M.K., Askegaard. S. & Bamossy, G. (2019). Consumer behaviour: A european perspective (7 ed.). Boston: Pearson.
  • Commercial and Sales Management
  • 6148
  • 8300
  • Consumer Behaviour
  • IPLUSO6148-8300
  • 1
  • 5
  • 0
  • 4
  • Não
  • Português
  • The teaching methodology includes the expository method (ME1) to present the necessary content, the demonstrative method (ME2) to illustrate its application to practical cases and the active method (ME3) to solve cases in the classroom, with and without using the computer . Knowledge assessment is carried out by carrying out six case studies that focus on the material taught in each class. The student will put into practice in the 2nd part of the class the theory taught and apply it in the work and in the next class he will present the work
  • Mandatory
  • Provide students with tools to understand how consumers decide in the face of a multitude of stimuli, needs and availabilities in an economy in progressive globalization and in migration to environments of information, decision and digital consumption Analysis of case studies Sustainable consumer
  • 1. Introduction to consumer behavior Consumer behavior research Marketing strategies for consumer-centric organizations 2. Consumer decision process The decision process Pre-purchase processes: need for recognition, demand, evaluation Purchase Post-purchase processes: consumption and post-consumer evaluations 3. Individual determinants of consumer behavior Demographics, psychographics and personality Consumer motivation Consumer knowledge Consumer beliefs, feelings, attitudes and intentions 4. Influences of context on the consumer Culture, ethnicity, social class Family influence Group and people influences

  • Avaliação contínua

    • Análise de 6 case studies de um total de 8.
    • O Aluno que não realizar, não entregar e não apresentar a totalidade dos 6 Case studies, realiza a UC em época de exame através de uma frequência sobre a matéria teórica/prática apresentada ao longo do semestre e disponível no Moodle.
    • O Aluno que realizar, entregar e apresentar a totalidade dos 6 Case studies, realiza a UC desde que a média final seja igual ou superior a 10 valores e nunca inferior a 8 valores
    • Os case studies serão avaliados segundo os seguintes critérios:
      • (A) Conteúdos e fundamentação dos case studies: 70%
      • (B) Apresentação e defesa dos case studies: 30%

    A nota final é a média ponderada dos dois elementos de avaliação (Conteúdos e fundamentação dos case studies e Apresentação e defesa dos case studies ).
    Cada elemento de avaliação (Conteúdos e fundamentação dos case studies e Apresentação e defesa dos case studies ) tem a média baseada nos 6 cases studies apresentados.
    A nota mínima de cada case study tem de ser superior a 8 valores
    Os case studies podem ser realizados individualmente ou em grupo (até 4 alunos)
    A nota final para aprovação tem de ser igual ou superior a 10 valores


    Época de exame, recurso ou especial

    • O Aluno que não realizou, não entregou e não apresentou a totalidade dos Case studies realizaa UC em época de exame através de uma frequência sobre a matéria teórica/prática apresentada ao longo do semestre e que se encontra disponível no Moodle
    • A nota final para aprovação tem de ser igual ou superior a 10 valores

     
  • Semestral
  • Studying, investigating and understanding consumer fundamentals so that organizations can understand consumer behavior and act proactively. Understand current consumer trends in a Covid and post Covid era Identify the purchase decision process and the various external and internal factors that influence it

English Language II

Category: Discipline
  • 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.  
  • Hotel and Restaurant Management
  • 3572
  • 3133
  • English Language II
  • IPLUSO3572-3133
  • 1
  • 5
  • 0
  • 4
  • Não
  • Português
  • 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.
  • Mandatory
  • 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).
  • 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

  • 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...

     
  • Semestral
  • 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.

Human Behaviour in Organizations

Category: Discipline
  • Cunha, M. P., Rego, A., Cunha, R. C. & Cabral-Cardoso, C. (2007). Manual de Comportamento Organizacional e Gestão. Editora RH. Ferreira, J.M., Neves, J. e Caetano, A. (2011). Manual de psicossociologia das organizações. Escolar Editora. Gibson, J., Ivancevich, J., Donelly, J., Knopaske, R. (2011). Organizations: Behavior, structure, processes. McGraw-Hill. Robbins, S. (2009). Fundamentos do Comportamento Organizacional. Pearson Editor. Robbins, S. (2010). Comportamento Organizacional. Pearson Editor.
  • Commercial and Sales Management
  • 6148
  • 8889
  • Human Behaviour in Organizations
  • IPLUSO6148-8889
  • 1
  • 5
  • 0
  • 4
  • Não
  • Português
  • Recurso a metodologias digitais como suporte ao processo de ensino-aprendizagem.
  • Mandatory
  • Understand the phenomena inherent to individual behaviour in group situations, specifically within an organizational context; Acquire basic knowledge related to the main thematic areas of organizational behaviour; Encourage personal development and the acquisition of skills for intervention within organizations; Distinguish the different dimensions and challenges of organizational behaviour in the organizational context.
  • Organizations: their nature and complexity; Communication in organizations: problems and challenges; Understanding the different approaches to organizational behaviour.

  • 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

    25-05-2026

    50%

    Trabalho individual/grupo

    08-06-2026

    40%

    Participação e atitudes

    15-06-2026

    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...

     
  • Semestral
  • The Course Unit of Human Behavior in Organizations falls within the field of management and plays an essential role in the program's curriculum, aiming to present key concepts and provide students with tools that enable them to develop a critical understanding of these topics from both theoretical and practical perspectives.

Hospitality Management and Practices

Category: Discipline
  • 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.  
  • Hotel and Restaurant Management
  • 3572
  • 18886
  • Hospitality Management and Practices
  • IPLUSO3572-18886
  • 1
  • 7
  • 0
  • 4
  • Não
  • Português
  • Lectures will be a mix at the ESCAD and visits to several institutions.
  • Mandatory
  • 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.
  • 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.

  • Descrição

    Data limite

    Ponderação

    Teste de avaliação

    09-06-2022

    50% (parte teórica)

    Trabalho prático

    16-06-22

    40%

     

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

Market Studies

Category: Discipline
  • Malhotra, Naresh & Birks, David, (2012): Marketing Research: an applied approach. Ny: Prentice-Hall (6th edition). Zikmund, William ( 2006) :Princípios de Pesquisa de Marketing, São Paulo: Thomson. Recursos didáticos: quadro, projetor, computadores.                                                    
  • Commercial and Sales Management
  • 6148
  • 5029
  • Market Studies
  • IPLUSO6148-5029
  • 1
  • 5
  • 0
  • 4
  • Não
  • Português
  • Use of digital methodologies.
  • Mandatory
  • The curricular unit is theoretical-practical in nature, developing into theoretical and practical classes that are articulated and aim to promote the student's knowledge and immediate application of theoretical concepts and skills in real practical contexts. 2nd The contents and evaluation are articulated, presenting an equivalent weight in the final evaluation. 3rd The contents cover the different stages of developing a market study, focusing on the appropriate design of the data collection methodology, as well as its implementation, with a view to responding to the objectives defined for the study.
  • 1.Organization of a market study. Problem definition, research design. 2. Exploratory and conclusive research. Connection to the objectives of the study. 3. Primary and secondary data sources. 4. Definition of the study target population. 5. Survey basis and sample recruitment. 6. Qualitative methodologies: focus groups, in-depth individual interviews, projection techniques. 7. Design of the data collection support script. 8. Quantitative methodologies. 9. Types of interview. 10. Experimental designs. 11. Questionnaire design. 12. Measurement scales. 13. Non-sampling errors. 14. Quality control. 15. Sampling techniques: probabilistic and non-probabilistic. 16. Sample Sizing 17. Presentation of results, to support decision making

  • 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

    A combinar data 

    30%

    Trabalho /Projeto de Pesquisa 

    Assiduidade/Participação 

    A realizar durante o Semestre 

    60%

    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...

     
  • Semestral
  • The scope of the Market Studies UC focuses on the acquisition of knowledge and skills transversal to the main areas of the aforementioned course, which is essential for students to be able to research essential markets for business sustainability. The main areas of intervention focus on the collection, processing and conclusions of market/product/service investigations
  1. Marketing
  2. Spanish Language II
  3. Sustainable Tourism
  4. Negotiation and Sales Techniques

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