Methodology for Presenting Hotel and Restaurant Projects and Work

Category: Discipline
  • Não
  • Identify and characterize the main types of scientific and scholarly work; Plan and implement a Library Research leading to the development of a Research Project / Research. Know the procedures necessary for the operation of any investigation: defining the issues of research, exploration, problem definition, model building analysis, design research, data collection, analysis and discussion of data, presentation of the findings
  • 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

    Testes (1 ou 2)  e/ou trabalho de avaliação final . Os testes são decididos pelo docente a meio do 1º semestre caso haja necessidade de confirmar conhecimentos adquiridos.

    dd-mm-yyyy

    50%

    Atitude, participação, trabalhos inviduais

    dd-mm-yyyy

    40%

    Assiduidade 

     

    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.

    A participação dos alunos de forma positiva, a assiduidade e o comportamento serão fatores de avaliação pelo docente.

     
  • The research component in the higher education 1.1 The knowledge and its different types 2. Scientific Method 2.1. Characteristics 2.1.1. Science, Methodology, Methods and Techniques 2.1.2. Research: intensive and extensive 2.1.3. Scientific Method: deductive, inductive 2.2. Types of Research 2.2.1 In nature 2.2.2 In proceedings 2.2.3 On objectives 3. Phases of the Research Process 3.1 Choose the Subject / Theme and its delimitation 3.2 Problem formulation 3.3 Formulation of hypotheses and questions 3.4 Delimitation of the study population 3.5 Gathering information 3.5.1 Document Search 3.5.2 Field Research: Direct observation and indirect 3.6. Technical Data Collection 3.6.1 Interview 3.6.1.1. Content Analysis 3.6.2 Survey 3.6.2.1 Coding, data processing and analysis 4. The Inquiries 4.1. Structuring and Drafting a inquire by questionaire.
  • Meet, critically, the nature or the fundamentals of Science and characterize scientific knowledge over other kinds of knowledge; Identify and know the main operational methods and research techniques applicable to the area of the course; Knowing how to organize the study and have skills for reading / writing of scientific texts from the perspective of critical thinking and argued;
  • Mandatory
  • Questionaire by survey
  • Português
  • American Psychological Association (2009). Publication manual of the American Psychological Association (7th ed.). Washington, DC: Author. Coutinho, C. (2013). Metodologia de investigação em ciências sociais e humanas: Teoria e prática. Coimbra: Almedina 
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-18893
  • Methodology for Presenting Hotel and Restaurant Projects and Work
  • 18893
  • 3572
  • Hotel and Restaurant Management

Introduction to Tourism

Category: Discipline
  • Não
  • The Introduction to Tourism curricular unit aims to provide students with a foundational understanding of the core concepts that define the broad field of tourism. Its main objective is to provide an overview of tourism as an economic and social phenomenon that has emerged from the dynamics of modern societies and is currently undergoing a paradigm shift, particularly in the aftermath of the COVID-19 pandemic. As an introductory course, it is designed to equip students with essential concepts that will be explored in greater depth in subsequent units within the study plan. Through thematic lectures, study visits, and seminars with tourism professionals, students will be introduced to key concepts and operational practices in the tourism industry. Additionally, the course seeks to raise awareness of socio-professional integration, encouraging students to develop their skills and reflect on their interests within the various dimensions of tourism activity.
  • Semestral

  • Avaliação contínua

    • Entrega e apresentação dos trabalhos e realização do trabalho final
    • O Aluno que não realizar, não entregar e não apresentar a totalidade dos trabalhos e efetuar o trabalho final, 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 trabalhos e tiver efetuado o trabalho final e a frequência, realiza a UC desde que a média final  seja igual ou superior a 10 valores.

    Os trabalhos serão avaliados segundo os seguintes critérios:

    • (A) Conteúdos e fundamentação dos trabalhos: 70%
    • (B) Apresentação e defesa dos trabalhos: 30%
    • A nota final é a média ponderada dos dois elementos de avaliação (Conteúdos e fundamentação dos trabalhos e Apresentação e defesa dos trabalhos)
    • Cada elemento de avaliação (Conteúdos e fundamentação dos trabalhos e Apresentação e defesa dos trabalhos) tem a média baseada nos trabalhos apresentados.
    • A nota de um aluno dentro do mesmo grupo, pode não ser igual à dos colegas do mesmo grupo, pois depende da sua apresentação e defesa do trabalho.
    • A nota mínima de cada trabalho tem de ser superior a 8 valores
    • Os trabalhos podem ser realizados individualmente ou em grupo (até 4 alunos)
    • A nota mínima da frequência tem de ser superior a 8 valores
    • A nota final para aprovação tem de ser igual ou superior a 10 valores e é a média ponderada dos 2 trabalhos, do trabalho final e da Participação, assiduidade, comportamento e atitudes

    Época de exame, recurso ou especial

    • O Aluno que não realizou, não entregou e não apresentou a totalidade dos trabalhos e fez o trabalho final, realiza a 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
    Descrição  Data Limite Ponderação
    Case Study I   15
    Case Study II   15
    Case Study III   15
    Case Study IV   15
    Trabalho Prático Final   20
    Teste Final   15
    Assiduidade, pontualidade e (des)empenho   5

     
  • 1.Introduction to Tourism  - Tourism: evolution, concepts and definitions  - Reasons for travel  - Tourism as a multidisciplinary activity  - Social and economic importance of tourism  2. Tourist flows  - Concept of tourism flows  - Importance of tourism flows analysis  - Main tourist flows in the world  3. Classification and types of tourism  - Outbound and inbound tourism  - The various types of tourism  4. Tourism demand and supply.  - Definitions, characteristics, components and determining factors.  - Tourist decision cycle  5. Tourist destinations  - Tourist destination concept  - Life cycle of the tourist destination  - Analysis of the competitiveness and positioning of various tourist destinations  - UNESCO World Heritage in Portugal  6. Tourism products  - Tourism product concept  - Life cycle of the tourism product  - Main tourism products  7. Tourism in the post-modern age  - Principles of Sustainability in Tourism  - Global Code of Ethics for tourism  - Supranational tourism organizations
  • The objectives of this curricular unit are to provide students with familiarisation with the concepts of tourism and leisure, facilitating an organized structure of this whole area of knowledge so that the student is able to: - characterize the different types of tourism; - understand the structure and functionality of the tourism system; - analyze and understand the factors of tourism development both from the perspective of supply and demand; - analyze the factors of motivation and consumer behavior in tourism; - understand the structure and organization of the sector; - develop, in an introductory way, the critical reflection of what tourism planning should be, through the identification of the impacts (positive and negative) caused by the activity.
  • Mandatory
  • Throughout the course, students will have the opportunity to engage with the real world by interacting with professionals working in national and international tourism and hospitality companies. This contact aims to foster creative skills and the ability to solve increasingly complex problems. To this end, several thematic seminars and study visits will be organized in collaboration with the curricular unit Academic and Professional Skills. The Flipped Classroom methodology will also be applied through group work focused on problem-solving, case studies, and peer-to-peer learning.
  • Português
  • Capocchi, A., Vallone, C., Amaduzzi, A., & Pierotti, M. (2019). Is ¿overtourism¿a new issue in tourism development or just a new term for an already known phenomenon?. Current Issues in Tourism , 1-5. Fletcher, J., Fyall, A., Gilbert, D., Wanhill, S. (2018). Tourism: Principles and Practice (6 th Edition). Edinburgh, United Kingdom: Pearson. Li, G., & Wu, D. C. (2019). Introduction to the special issue: Tourism forecasting¿New trends and issues. Page, S. J., & Connell, J. (2020). Tourism: A modern synthesis . Routledge. Patuleia, M. (2017). Abordagens sobre o turismo residencial e resorts integrados, in Umbelino, Jorgee Dias, Francisco (Eds) Planeamento e Desenvolvimento Turístico, Oeiras: Lidel.  
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-520
  • Introduction to Tourism
  • 520
  • 3572
  • Hotel and Restaurant Management

Introduction to Management

Category: Discipline
  • Não
  • CU in the area of Management, which aims to address general and introductory issues in this area. It is essential for anyone who will work in the area of Management, in whatever sector. The approach is practical, which is favorable to the work context.
  • Semestral

  • Participação (10%)

    Case-study (20% = 30% oral + 70% escrita)

    Trabalho (20% = 30% oral + 70% escrita)

    Frequência (50%)
  • 1- Organization and Management 2 - The evolution of Management 3- Management functions Planning Organization Direction Control
  • 1 - To portray the historical origin of Management and to frame it in the organizational scope. 2 - Identify, contextualize and analyze the basic functions of Management in Human Resources.
  • Mandatory
  • Estudos de caso. Problem solving. Aplicação da teoria a casos reais. Debates para aplicação da teoria à prática.
  • Português
  • TEIXEIRA, S. Gestão das Organizações, 3ª ed., Lisboa: Verlag Dashofer Portugal, 2013.
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-3191
  • Introduction to Management
  • 3191
  • 3572
  • Hotel and Restaurant Management

Hotel and Restaurant Legislation

Category: Discipline
  • Não
  • The Hotel and Restaurant Legislation course appears in the first semester of the program as part of an overall objective to provide students with the macro legal and regulatory framework essential to structuring the fundamental bases for building an academic path that is successful in terms of satisfying the objectives of acquiring and mastering the theoretical and practical tools indispensable for the adequate and high-quality professional practice in the hotel and restaurant sector. The Hotel and Restaurant Legislation course unit should constitute a fundamental axis of the CTeSP Hotel and Restaurant Management, precisely because the legal framework of the activities involved in the sector, as well as that applicable to all aspects of its management, is so exhaustive and comprehensive that it does not exempt professionals from the need for basic knowledge and mastery.
  • 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

    08-04-2026

    40%

    Teste de avaliação

    20-05-2026

    40%

    Prova oral

    27-05-2026

    20%

     

    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...

     
  • Preliminary Considerations. Approach to a notion of Business Law in the Hotel and Restaurant Industry.  Competition and Industrial Property.  State intervention in the economy. Fundamental Notions of Law.  The Constitution of the Portuguese Republic.  The Commercial Companies Code.  The Labor Code. Hotel and Restaurant Legislation (in particular).  Legal Regime for the Installation, Operation, and Functioning of Tourist Enterprises.  Legal Regime for Access to and Exercise of Commercial and Service Activities.
  • Understand, interpret, and master the fundamental concepts of law, as well as the principles and general rules of hotel and restaurant legislation. Students should acquire and develop the structural foundations of legal thinking, as well as the essential elements of logical-deductive reasoning.
  • Mandatory
  • Teaching a legal subject in a Hospitality and Restaurant Management course requires a strong sense of practicality and a clear connection to the reality of the professional world in question. Thus, and within the framework of learning the fundamental principles and rules already mentioned, the use of concrete examples facilitates the acquisition of the skills that embody its cross-cutting domain (also as already mentioned).
  • Português
  • Patrício, M. (2019). Direito do Turismo e Alojamento Turístico. Coimbra, Portugal: Almedina Fernanda, P.O. (2016). Regime Jurídico de Acesso e Exercício de Atividades de Comércio, Serviços e Restauração - Comentário ao Decreto-Lei nº10/2015, de 16 de janeiro (RJACCSR). Coimbra, Portugal: Almedina Quintas, P. (2019). Legislação Turística Anotada. Coimbra, Portugal: Almedina  
  • 4
  • 0
  • 4
  • 1
  • IPLUSO3572-18897
  • Hotel and Restaurant Legislation
  • 18897
  • 3572
  • Hotel and Restaurant Management

English Language I

Category: Discipline
  • Não
  • This UC aims to: Develop the student's critical reflection, vocabulary and fluency in the English language. Provide communication tools for them to express themselves effectively, orally and in writing. Enable students to exchange views and opinions on topics in their area of training in English.  
  • 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 1

    Teste 2

    Apresentação oral

    05/11/2025

    10/12/2025

    14/01/2026

    30%

    30%

    30%

     

     

    Participação

    -

    10%

     

     
  • English as a Lingua Franca. Common mistakes in English. Writting e-mails and cover letters. What is tourism? World destinations. Tour operators. Tourist motivations. Travel agencies. Transport in tourism. Accomodation. Marketing and promotion. The airline industry. Holidays with a difference. Reservations and sales. Airport departures.
  • The main competencies to be acquired/developed are: The ability to express him/herself fluently, clearly and concisely, both orally and in writing. Be able to correct English statements that contain errors; Identify English as a lingua franca; Know the vocabulary and idiomatic expressions specific to the area of study.  
  • 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 1. Student´s Book. Oxford: Oxford University Press. Powell, M. (2011). Presenting in English. How to give successful presentations. Andover: Cengage Learning.
  • 4
  • 0
  • 5
  • 1
  • IPLUSO3572-2316
  • English Language I
  • 2316
  • 3572
  • Hotel and Restaurant Management
  1. Traineeship
  2. Laboratory Techniques in Forensic Histopathology
  3. Electrotechnics II
  4. Mathematics II

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