Circuit Analysis

Category: Discipline
  • Não
  • This is the first circuit analysis discipline. Thus, it intends to provide the student with the fundamental knowledge of circuit analysis, which enable the analysis and assessment of behavior and design of simple electrical and electronic circuits. It also approaches several techniques and theorems for the analysis of LCR circuits, with constant or alternating currents. Moreover it introduces operational amplifiers and simple magnetic circuits.
  • Semestral

  • As componentes de avaliação são:


    Prova Teórica (70% da Classificação Final):
    - Prova escrita, abrangendo a totalidade da matéria das aulas teóricas e exames nas épocas previstas nos regulamentos.
    - Prova oral, que poderá ser realizada para confirmar qualquer nota obtida na avaliação escrita
    - Nota mínima: 10.0 valores.


    Laboratórios (30% da Classificação Final):
    - Conjunto de trabalhos, de frequência obrigatória, com entrega de relatórios, e discussão final (de presença obrigatória).
    - Nota mínima: 10.0 valores.
  • Voltage, current, resistance, energy and power. Potential difference, independent and dependent sources of voltage and current. Resistive circuits. Ohm's Law. Resistive association. Transforming Fonts. Laws of Kirchhoff. The Overlap Theorem. Theorems of Thévenin and Norton. Maximum Power Transfer. Mesh and nodal analysis. Circuits w / AmpOps. Capacity of a capacitor and stored energy. Inductance of a Coil and stored energy. Capacitors and Coils their characteristics and association. RC, RL and RLC circuits. Analysis of linear circuits in sinusoidal steady state. Analysis in the Complex Plane. Fasores. Impedance and Reactance. Amplitude and phase ratios in resistors, coils and capacitors. Dissipated and reactive power, Power Factor. Admittances. Mutual inductance. Linear and ideal transformer Frequency domain circuit analysis. Zeros and Poles. Bode diagrams. Resonance.
  • - Provide the fundamental valences associated to the knowledge of the electrical quantities involved in the circuit theory / study of active and passive linear devices. - Use methods / analysis techniques to evaluate the behavior of electric circuits - Designing simple electrical and electronic circuits
  • Mandatory
  • Supply of a set of study material, in digital form, namely, slides and exercices. Use of simulation software.
  • Português
  • J. David Irwin, Basic Engineering Circuit Analysis, 7rd Ed., Wiley, 2002 ou J. David Irwin, Análise Básica de Circuitos para Engenharia, Nova Guanabara (versão Brasileira). Meireles, Vítor, "Circuitos Eléctricos", Lidel; 2003. O'Malley; John, Análise de Circuitos, Schaum McGraw-Hill
  • 4
  • 0
  • 5
  • 1
  • IPLUSO6078-13401
  • Circuit Analysis
  • 13401
  • 6078
  • Automation and Robotics

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

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. Information Technology Applied to Hotels and Restaurants
  3. Leadership and Teams Management
  4. English Language II

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