- Details
- 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
- Details
- 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
- Details
- 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
- Details
- 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
- Details
- 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
