Food & Beverage Management

Category: Discipline
  • Davis, L. (2012). Food and Beverage Management . 5a edic¿a¿o. Routledge. Franco, L. (2004). Emi¿lia e o Food Cost . Edic¿o¿es do Gosto. Lisboa. Germano, P.G., & Izabel, M. (2013). Sistema de Gesta¿o : Qualidade e Seguranc¿a de Alimentos . Lisboa: Manole. Gomes, J. (2018). Menu Pricing . 1a edic¿a¿o. Novas Edic¿o¿es Acade¿micas. Mc, A. (2009). Fundamentals of Menu Planning . 3a edic¿a¿o. Wiley. Minemeier, J. (2015). Management of Food and Beverage Operations , 6a edic¿a¿o: Ahlei Moser, F. (2002). Manual de Gesta¿o de alimentac¿a¿o e bebidas , 6a edic¿a¿o. Payne, J. & Theis, M. (2012). Foodservice management : principles and practices. 12a edic¿a¿o. Pearson Education. Inc: Ohio.
  • Tourism, Hotel and Restaurant Management
  • 2046
  • 15632
  • Food & Beverage Management
  • ISLA Gaia2046-15632
  • 2
  • 6
  • 0
  • 27
  • Não
  • Português
  • Classes will be taught according to the Expository, Participatory and Practical Method for learning the processes and procedures related to the theme. The theoretical component of the classes will support critical indications for their preparation, analysis and presentation. The practical component will allow you to practice and measure the acquisition of knowledge and the quality of its application. To complement the students' learning, practical work will be produced in class and a final group assignment to expose the acquired knowledge and the final evaluation form of their acquisition. Students' knowledge and skills will be assessed as follows: Continuous evaluation: 1 assessment test: (50%) Practical work: (40% [25% written work, 15% presentation]) Attendance + Participation: (10%) Minimum grade 8 in any of the evaluation elements. Or Through a Final Exam (100%) on the dates proposed by the institution.
  • Mandatory
  • This curricular unit aims to provide students with a set of activities that will allow them, at the end of the unit, to be able to understand the structure and operation of a food and beverage establishment: - Identify the importance of Food and Beverage Management in the framework; - Create notions of the restaurant operations and create a business concept in the food and beverage area; - Develop the restaurant and farm business concept, taking into account revenues, costs and farm control; - Analyze the profitability of food and beverage sales in the menus and menus; - Analyze Costs, Revenues and Break-even point- Analyze Calculation Methods and Sales Price based on Food and Beverage Cost, Multiplicative Factor, Prime Cost, Contribution Margin and Omnes Laws; - Conceive and design Menus and Letters; - Ensure and control food security procedures.
  • Development of a food and beverage area: Development of the kitchen area; Development of the restaurant area; Development of the bar area; Restaurant design; Types of catering units. Offer development: Letters and menus; The operational cycle of food and beverages; The operating account of a Food and Beverage area. Food and drink recipe; Sales price calculation methods: Food Cost, Beverage Cost, Multiplying factor, Prime Cost; Pareto law and Omnes law; Cost of food and drinks. Food and beverage technical sheets. Production costing; Exploration control; Cost and revenue centers; F&B Cost and contribution margin.

  • 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

    Data a defenir 

    50%

    Trabalho de Grupo

    Data a defenir 

    40%

    Assiduidade + Participação

    N.A

    10%

     

    Nota minima 8 em qualquer um dos elementos de avaliac¿a¿o.
    Os estudantes que na¿o tenham sucesso na avaliac¿a¿o continua podem realizar exames nas epocas de avaliac¿a¿o definidas pela instituic¿a¿o.

     
  • Semestral
  • This UC aims to provide students with the information necessary to understand and analyze the themes related to Food and Beverage Management and its stakeholders, as well as to prepare students for the techniques and practices related to it, particularly those related to the Tourism, Hotel and Restaurant Management activity.

Maths for Computing

Category: Discipline
  • Gomes, C. (2022). Material de Apoio à Unidade Curricular de Métodos Quantitativos. ISLA-Instituto Politécnico de Gestão e Tecnologia. Ayres, F. & Mendelson, E. 2000. Cálculo. McGraw-Hill Schaums Easy Outlines. Sarrico, C. (1999). Análise Matemática-leituras e exercícios (3ª ed.). Lisboa: Editora Gradiva. Budnick, F. S. (1993). Applied Mathematics for Business, Economics, and the Social Sciences (4ª ed.). McGraw-Hill.  
  • Development for the Web and Mobile Devices
  • 2010
  • 7667
  • Maths for Computing
  • ISLA Gaia2010-7667
  • 1
  • 6
  • 0
  • 27
  • Não
  • Português
  • Use of moodle where the student has access to digital sebentas that allows him to absorb the content through the virtual medium and when arriving at the classroom is already aware of the subject to be developed. The "inverted classroom" makes it possible to know the concepts before approaching them allowing to monetize the time of learning. Use of applications (PhotoMath, Maple Calculator, Microsoft Math Solver ...) that, in real time, allow the student not only to acquire knowledge but also to support their study. Use of the interactive whiteboard to make presentations more dynamic. Use of platforms (such as Zoom) to allow students.
  • Mandatory
  • The program for this course was designed with the aim of consolidating and expanding students' mathematical knowledge. Understanding the concepts and techniques of differential calculus and preparing students with the basic fundamentals of mathematics indispensable for solving problems and mathematical models is the main objective. Introduction to the statistical tools necessary to analyze and interpret a set of data and provide students with a set of statistical techniques and methods that facilitate the analysis and interpretation of information.
  • Polynomial functions Concepts and Definitions Ruffini rule Polynomial Factorization Inequations Rational and Irrational Functions Rational Functions Fractional Equations and Inequations Irrational Functions Irrational Equations and Inequations Algebra of Functions Function Algebra Inverse Function Limits and Continuity Limit Calculation Indeterminations Derivatives and Derivation Concepts Derivation Rules Derived from Implicit Functions Derivatives Application: Monotony, Concavity, Relative Extremes and Inflection Points Functions with more than one variable Partial Derivatives of 1st and 2nd order Optimization of Functions with more than one variable Conditional Optimization and Lagrange Multipliers

  • Observações :

    • Os alunos terão de optar entre a realização dos Testes intermédios ou a realização do Teste de Avaliação Global. Se o aluno tiver nota inferior a 7,5 valores no 1º Teste ou desistir, não pode comparecer ao 2º Teste. A aprovação na avaliação curricular implica nota final não inferior a 9,5 valores. Os alunos não podem ter nota inferior a 7,5 valores em cada um dos testes.
    • Todos os alunos inscritos à unidade curricular podem realizar o exame final na época normal desde que não tenham realizado ou obtido aprovação na avaliação curricular.
  • Semestral
  • Mathematics for Computing provides knowledge in the area of Mathematical Analysis, which is an essential tool in solving various types of problems. Mathematics is a means of communication, a formal and precise language. It is one of the essential and necessary theoretical bases of all the great systems of interpretation of reality that guarantee social intervention with responsibility and give meaning to the human condition. Mathematical knowledge is part of the cultural heritage of humanity because it has its own characteristics and procedures that have also evolved in the context of other sciences.

Gastronomy and Oenology

Category: Discipline
  • Peynaud, E¿mile & Blouin, Jacques (2005), O gosto do vinho, Litexa. Bompas, Olivier (2008), Les Acocords Mets & vins, Hachette vins. Chartier, Francois (2012), Taste Buds and Molecules: The Art and Science of Food,Wine and Flavour, John Wiley & Sons,Inc. Correia, Carlos (2013), Vinhos de Portugal: Degustar, Adequar e Servir, Mil Segredos de Portugal. Szabo, John (2013 ), Pairing Food & Wine for Dummies, John Wiley & Sons.
  • Tourism, Hotel and Restaurant Management
  • 2046
  • 5837
  • Gastronomy and Oenology
  • ISLA Gaia2046-5837
  • 2
  • 3
  • 0
  • 27
  • Não
  • Português
  • Expository, practical and Chalenge Based Leraning methodologies.
  • Mandatory
  • At the end of the semester, students should know the concepts related to the harmonization of food with wine, including the composition of the ingredients in the dish, in terms of balance and the organoleptic characteristics of each wine, through sensory analysis. Students at the end of the UC must be able to: 1. Understand the balance of ingredients in each dish. 2. Understand the main components of wine. 3. Understand the fundamental principles of food and wine harmonization. 4. Adapt dishes to wine and vice versa.
  • 1. Identification of wine components through organoleptic tasting  2. The perception of wine components through the senses 3. Deconstruction of the ingredients of each dish. 4. Harmonization by continuity 5. Harmonization by decoupling

  • 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

    Testes de avaliação

    dd-mm-yyyy

    60%

    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...

     
  • Semestral
  • This Course aims to provide students with knowledge related to the world of wine and gastronomy, from the constituents of wine and organoleptic tasting, to the identification of the ingredients that determine the flavor of each dish. It is intended that students explore the art of pairing, which forms the basis of enogastronomy.

Mobile Device Programming II

Category: Discipline
  • Apple Inc. (2024). Apple Developer Documentation: iOS & Swift. https://developer.apple.com/documentation Google LLC. (2024). Android Developers Documentation. https://developer.android.com Flutter Team. (2024). Flutter documentation. https://docs.flutter.dev Phillips, B., Stewart, C., & Marsden, K. (2023). Android programming: The Big Nerd Ranch guide (5th ed.). Big Nerd Ranch Guides. Krug, S. (2014). Don't make me think, revisited: A common sense approach to web and mobile usability (3rd ed.). New Riders.  
  • Development for the Web and Mobile Devices
  • 2010
  • 26075
  • Mobile Device Programming II
  • ISLA Gaia2010-26075
  • 1
  • 6
  • 0
  • 27
  • Não
  • Português
  • This course is theoretical and practical in nature and is taught in a problem-solving context, complemented by demonstrations of practical application using exercises, as well as guidance and mentoring in projects.
  • Mandatory
  • The objective of this course is to provide students with the knowledge and skills required to develop complete mobile applications, both native and hybrid, covering the entire development lifecycle, from analysis and design to implementation, testing and delivery. The course also aims to familiarise students with the main development platforms for mobile devices, as well as their respective execution and distribution environments. Additionally, students will acquire fundamental concepts of interface design, usability and user experience, applied to the specific context of mobile applications.
  • Mobile devices: definition, hardware architecture and evolution; Mobile operating systems: Android and IOS; Environments and development kits; Development frameworks; Multiplatform Development and Cross Platform Mobile application components; Graphic Interfaces: design and usability; Communication between Components and Processes; Networking Communication; Data storage; Cloud data management; Sensors: types, management and manipulation; Design, development, debugging and testing of mobile applications; Communication and integration with other applications;

  • Descrição

    Data limite

    Ponderação

    Trabalho Prático

    Junho/Julho

    60%

    Teste de Avaliação

    Junho/Julho

    40%

    ou...

    Descrição

     

    Data limite

     

    Ponderação

    Teste de Avaliação Global

    Junho/Julho

    100%

     

    • Enunciado dos trabalhos, orientações e modelo de relatório disponível no Moodle 

     
  • Semestral
  • This course aims to deepen students' knowledge and skills in mobile application development, building upon the concepts introduced in Mobile Device Programming I. Throughout the course, students will explore mobile application development approaches, both native and cross-platform, focusing on the design, implementation and testing of solutions oriented towards mobile devices. Fundamental concepts of mobile application architecture, lifecycle management, user interaction, data persistence and service consumption will be addressed, using programming languages and frameworks appropriate to the current mobile development context. By the end of the course, students are expected to be able to develop functional, well-structured mobile applications aligned with good development practices, demonstrating autonomy in tool selection and in solving typical problems within this domain.

Introduction to Accounting and Taxation

Category: Discipline
  • AMORIM, José; AZEVEDO, Patrícia - Lições de Direito Fiscal. 1.ª edição. Vila Nova de Gaia: Primeira Edição, 2022. BORGES, António; RODRIGUES, Azevedo; RODRIGUES, Rogério; RODRIGUES, José - Elementos de Contabilidade Geral. 21.ª edição. Lisboa: Áreas Editora, 2021. CAIADO, António Campos Pires - Contabilidade de Gestão. 9.ª edição. Lisboa: Áreas Editora, 2020. SNC - Sistema de Normalização Contabilística. 7.ª edição. Porto: Porto Editora, 2025.  
  • Tourism, Hotel and Restaurant Management
  • 2046
  • 15799
  • Introduction to Accounting and Taxation
  • ISLA Gaia2046-15799
  • 2
  • 6
  • 0
  • 27
  • Não
  • Português
  • Use of the inverted classroom principle. Use of spreadsheets to solve exercises.
  • Mandatory
  • Students should acquire theoretical and practical skills that enable them to fulfill the objectives defined in the previous point, namely: Understand the link between accounting and economic development; Master the concepts of assets, inventory, accounts, and balance sheets; Understand accounting standards and their historical evolution; Be familiar with the SNC (National Accounting Standards) and complementary legislation; Know the objectives, characteristics, and requirements of management accounting; Calculate production costs; Know costing systems and cost-volume-profit analysis; Know the financial analysis process—analysis techniques and indicators; Know the objectives of a tax system; Know the main classifications of taxes and their objectives.
  • Accouting Main types of accounting.. Fundamental concepts. General or financial accounting. Standardization Standardization. Historical evolution. The Accounting Standardization System (SNC). The SNC financial statements. Management Accounting Fundamental concepts. Calculation of production costs. Costing systems. Variable costing and cost-volume-profit analysis (CPV). Financial analysis Analysis techniques. Analysis indicators. Analysis by area - economic, financial and monetary. Sumary. Taxation Introduction. Taxes. Tax-related figures. The stages of the tax process. The main classifications of taxes.

  • Descrição dos instrumentos de avaliação (individuais), respetivas datas e ponderação na nota final.

    Descrição

    Data limite

    Ponderação

    Teste 1 de Avaliação Distribuída (AD)

    26-11-2025

    45%

    Teste 2 de Avaliação Distribuída (AD)

    09-01-2026

    45%

    Assiduidade e Participação

    09-01-2026

    10%

    OU

    Descrição

    Data limite

    Ponderação

    ...

    ...

    0%

    Teste de Avaliação Global (TAG)

    09-01-2026

    90%

    Assiduidade e Participação

    09-01-2026

    10%

     

     
  • Semestral
  • The overall objective of this Curricular Unit will be to provide students with basic knowledge of the objectives of Accounting, whether Financial or External Accounting, Management or Internal Accounting, as well as Taxation, with an approach to the main classifications of taxes and their purposes.
  1. Applied Intervention Project
  2. Cloud Computing
  3. Marketing and Advertising
  4. Coaching and Mentoring

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