- Details
- Category: Discipline
- Não
- This curricular unit aims to provide students with information on understanding and analysis of topics related to Business Management and its stakeholders, as well as preparing students for the techniques and practices related to it, particularly those related to Tourism Management Activity.
- Semestral
Descrição dos instrumentos de avaliação (individuais e de grupo):
Descrição
Data limite
Ponderação
Teste de avaliação
a marcar com alunos
35%
Trabalho de Grupo Final
a marcar com alunos
35%
Trabalhos em Aula
N.A.
20%
Assiduidade, Participação, Atitude
N.A.
10%
-
Os estudantes que não tenham sucesso na avaliação contínua podem realizar exames nas épocas de avaliação definidas pela instituição.
-
- Services anda Function of the sales force; Sales force management steps; Communication to Commercial Relationship; Sales promotion; Area Sales management; Development of a sales force in an organization; Commercial activity in the Tourism and Hotel.
- Provide a set of knowledge, methods and practices that enable you to have a good communication and personalized relationship with the client. It is also intended to raise awareness of the need to exercise its activity, either on the basis of retaining current customers by giving them the necessary assistance, or on the basis of prospecting for new customers, as well as raising awareness of new information and communication technologies as sales support instrument.
- Mandatory
- Experimenting with CRM software in class and carrying out exercises Holding a seminar with guests linked to GCV participation in a commercial game, dynamics carried out in class and in an event on commercial themes to be held
- Português
- Brito, P. Q. (2000). Como fazer promoção de vendas. Jobber, D., & Lancaster, G. (2006). Selling and sales management. Pearson Education. Azevedo, L. (1996). Comunicar com assertividade. Lisboa, Colecção Gestão Criativa, IEFP. Câmara, P., Guerra, P., & Rodrigues, J. V. (2001). Humanator: Recursos Humanos e Sucesso Empresarial, Lisboa: Publicações D. Quixote, Colecção Gestão & Inovação. Campos e Cunha, R. (1998). A Gestão de Recursos Humanos na Estratégia da Empresa. Carvalho, J. C. (2004). Negociação, Lisboa: Edições Sílabo.
- 4
- 0
- 3
- 1
- IPLUSO6147-22287
- Commercial and Sales Management
- 22287
- 6147
- Business Management and E-Commerce
- Details
- Category: Discipline
- Não
- UC 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
Teste de avaliação de conhecimentos e competências - 45%
Trabalho/aula invertida - 45%
Participação nas aulas - 10%
- 1 - The evolution of Management 2 - Management and the organizational environment 3 - Functions of Management 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
- Aplicação de métodos digitais
- Português
- TEIXEIRA, S. Gestão das Organizações, 3ª ed., Lisboa: Verlag Dashofer Portugal, 2013.
- 4
- 0
- 5
- 1
- IPLUSO6147-3191
- Introduction to Management
- 3191
- 6147
- Business Management and E-Commerce
- Details
- Category: Discipline
- Não
- This unit aims to address the concepts related to the study of the most relevant parameters in the chemical and microbiological analysis of water. Students will acquire the technical knowledge necessary to develop laboratory work to evaluate and control the chemical and microbial quality of water. They will also be able to assess and interpret the results against the current law and understand the importance of the analysis of water in the scope of Public Health.
- Semestral
Descrição dos instrumentos de avaliação:
Descrição
Data limite
Ponderação
1ª Frequência Teórica
1ª Frequência Prática
30%
20%
2ª Frequência Teórica
2ª Frequência Prática
30%
20%
A frequência teórica incidirá sobre as componenetes teóricas da disciplina. A frequência prática é realizada em laboratório onde o aluno terá de ser capaz de realizar pelo menos um procedimento prático aprendido durante a frequência da componente prática da disciplina.
A classificação mínima em cada frequência teórica é de 8 valores. A componente prática laboratorial consta de 2 momentos de avaliação . A classificação mínima em cada frequência teórico-prática é de 8 valores. A classificação final é calculada a partir da seguinte fórmula: CF = 0,60 T + 0,40 PL. A classificação de todos os instrumentos de avaliação é expressa numa escala de 0 a 20 valores, sendo que o valor ponderado das classificações obtidas em cada componente tem de ser igual ou superior a 9,5 valores, para efeitos de cálculo da classificação final.
- Water laboratory analysis - impact on public health. Sampling. Sensory analysis in quality control. Microbial ecology of water. Water Quality and legislation - origin, general composition, pollution and treatment. Water Quality Assessment of pools, bathing areas and hemodialysis water. Determination of physical, chemical and microbiological parameters in natural mineral water, spring water and bottled human consumption.
- This CU aims at learning and practice of laboratory analytical techniques for analysis of water, including the limits for contaminants in drinking water, and their regulatory compliance and consumer information on labelling. Acquire skills in instrumental techniques for chemical, physical and microbiological current laboratory analysis of water. Skills to be acquired by the student: Master concepts related to the study of the most important parameters in the physical-chemical and microbiological analysis of water. Evaluate and interpret the results according to the law and/or regulations in force and understand the implications of the results for public health. Be equipped with the technical knowledge necessary for the development of laboratory work on assessment and control quality of water for various consumption types including biomedical sciences (e.g. dialysis).
- Mandatory
- In practical classes, the student has prior access to the experimental protocols to be carried out in each class session, which allows for prior reading and preparation. These protocols are accompanied by a set of questions, in order to ensure individual preparation and, subsequently, the discussion of procedures and results.
- Português
- Adams, M. R., Moss, M. O., e Royal Society of Chemistry (Great Britain). (2000). Food microbiology (2nd ed.). Cambridge: Royal Society of Chemistry. Almeida, T. C. A., Hough, G., Damásio, M. H., e Da Silva, M. A. A. P. (1999). Avanços em análise sensorial. São Paulo. Editora Varela; - Livro Branco sobre a Segurança dos Alimentos. (2000) Comissão das Comunidades Europeias Medina, D. A., e Laine, A. M. (2011). Food quality: control, analysis and consumer concerns. Hauppauge, N.Y.: Nova Science Publishers. Mendes, B., e Santos, J. F. (2004). Qualidade da água para consumo humano. Editor Lidel Silva, D. J., e A.C., Q. (2002). Análise de alimentos: métodos químicos e biológicos (3ª ed.). Editora Viçosa Norma Portuguesa NP-701, 1982; Norma Portuguesa NP-470, 1983. Norma Portuguesa NP-1845, 1982. Norma Portuguesa, NP-3030, 1985. Norma Portuguesa, NP-2104, 1988.
- 4
- 0
- 6
- 2
- IPLUSO4085-19539
- Water Analysis Methods
- 19539
- 4085
- Bioanalysis and Control
- Details
- Category: Discipline
- Sim
- This practical training aims to provide trainees with the development of skills and competences in the field of chemical-biological analysis laboratory; From a laboratory point of view, there are many general procedures applicable to different areas of the area of ¿¿biological analysis, namely with regard to reception, storage and management of samples, procedures for preparing solutions, verification of glassware and sample management. materials and reagents. The internship aims at eminently practical learning that should be reflected in a final report that describes not only the work developed during the internship, but also the knowledge about the laboratory and the Institution where the internship was carried out.
- Semestral
Descrição
Data limite
Ponderação
Prática Laboratorial (PL)
Após conclusão do estágio
80%
Relatório Estágio (RE)
Após conclusão do estágio
20%
- Definition of the individual internship plan, in conjunction with the beneficiary company and the trainee (definition of objectives and activities to be developed during the internship) Adaptation and integration in the company. Implementation of the internship plan, as well as the definition of the methodologies / techniques to be used to implement / improve the techniques and procedures in the various fields of boanalysis and quality control. Elaboration of the technical report of the work developed and public presentation.
- To allow the application in the work context of the technical and scientific knowledge acquired during the course
- Mandatory
- In this curricular unit, the Team-based learning (TBL) methodology is used, with tasks carried out in small groups, allowing the development of the ability to analyze and apply theoretical concepts.
- Português
- Poupa, C., Pereira, A. Como Escrever uma Tese, Monografia ou Livro Científico Usando o Word. Lisboa, Edições Silabo 5ª Ed. 2012.
- 4
- 0
- 30
- 2
- IPLUSO4085-19247
- Traineeship
- 19247
- 4085
- Bioanalysis and Control
- Details
- Category: Discipline
- Não
- The Curricular Unit Creativity, Innovation and Entrepreneurship has as main objective to provide students with the fundamentals for developing creative projects, either through the creation of new companies, or in the development of new products and / or services in companies to be created or existing ones. Students will acquire skills to promote and organize creative processes, to understand innovation as an entrepreneurial process and the relationship between innovations and the consumer market.
- Semestral
É obrigatório a entrega e apresentação dos dois trabalhos. Os mesmos podem ser individuais ou em grupo.
Caso o aluno não entregue um ou os dois trabalhos, este é direcionado para exame.
Nota mínima para cada trabalho - 8 valores
A média é ponderada.
O regime de faltas para esta UC encontra-se em vigor pelo que o número máximo de faltas corresponde a 30% do total de aulas, ou horas, da unidade curricular,
Descrição
Data limite
Ponderação
Trabalhos, caso de estudo, trabalhos intermédios
1 de Novembro
25%
Trabalho final
Penultimo dia de aulas
40%
Teste de Avaliação
Ultimo dia de aulas
25%
Comportamento, participação e atitudes 10% - Students will be encouraged to think logically and critically, to investigate, to communicate clearly, orally and in writing, to present information, and to work as a team. The curricular unit is of a theoretical-practical nature. The theoretical component focuses on concepts and the practical part consists of research and application of concepts to the basic development of business ideas. Syllabus: 1. Creativity a. Knowledge, learning and design b. Idea generation processes c. Experimentation 2. Five technological revolutions a. Digitization and globalization b. Digital businesses and businesses 3. Entrepreneurship a. Inventors, innovators, investors b. Sources of opportunity c. Entrepreneurial mindset and action d. The entrepreneurial company 4. Innovation a. The innovation-decision process b. Attributes of innovation c. Types of innovation d. Practice innovation e. Innovation clusters f. Four main elements of the diffusion of innovations
- Students will be encouraged to think logically and critically, to investigate, to communicate clearly, orally and in writing, to present information, and to work as a team. The curricular unit is of a theoretical-practical nature.
- Mandatory
- The teaching methodology includes the expository method (ME1) to present the necessary content, the demonstrative (ME2) to illustrate its application to practical cases and the active method (ME3) for solving cases in the classroom, with and without using the computer . The assessment of knowledge is carried out by carrying out two tasks. First work - Analysis of an article that involves the subject to be taught combined with the presentation of UC chapters Second Work – Analysis of an existing case or creation of a product/service that supports UC
- Português
- Drucker, P.F. (1985) Innovation and Entrepreneurship Perez, C. (2002) Technological Revolutions and Financial Capital. Edward Elgar Rogers, E.M. (2003) Diffusion of Innovations. Focal Press Venkataraman, V. (2010) Entrepreneurship. University of Virginia Darden Business School Sarasvathy, S. (2001) What Makes Entrepreneurs Entrepreneurial. University of Washington School of Business Sloman, J., et al. (2016) Economics for Business. Pearson Recursos Didáticos: - Sala com quadro e Vídeo projetor
- 4
- 0
- 3
- 1
- IPLUSO6147-22288
- Creativity, Innovation and Entrepreneurship
- 22288
- 6147
- Business Management and E-Commerce
