- Details
- Category: Discipline
- Visual Artes and Digital Media
- 7066
- 1401
- Option II
- IPLUSO7066-1401
- 1
- 5
- 1262
- 4
- Não
- Português
- Semestral
- Details
- Category: Discipline
- Blackwell, R.D., Miniard, P.W., Engel, J. F. (2006) Cosumer Behavior. Thomson South-Western Recursos didáticos: quadro, retroprojetor Solomon, M.R., Hogg, M.K., Askegaard. S. & Bamossy, G. (2019). Consumer behaviour: A european perspective (7 ed.). Boston: Pearson.
- Commercial and Sales Management
- 6148
- 8300
- Consumer Behaviour
- IPLUSO6148-8300
- 1
- 5
- 0
- 4
- Não
- Português
- The teaching methodology includes the expository method (ME1) to present the necessary content, the demonstrative method (ME2) to illustrate its application to practical cases and the active method (ME3) to solve cases in the classroom, with and without using the computer . Knowledge assessment is carried out by carrying out six case studies that focus on the material taught in each class. The student will put into practice in the 2nd part of the class the theory taught and apply it in the work and in the next class he will present the work
- Mandatory
- Provide students with tools to understand how consumers decide in the face of a multitude of stimuli, needs and availabilities in an economy in progressive globalization and in migration to environments of information, decision and digital consumption Analysis of case studies Sustainable consumer
- 1. Introduction to consumer behavior Consumer behavior research Marketing strategies for consumer-centric organizations 2. Consumer decision process The decision process Pre-purchase processes: need for recognition, demand, evaluation Purchase Post-purchase processes: consumption and post-consumer evaluations 3. Individual determinants of consumer behavior Demographics, psychographics and personality Consumer motivation Consumer knowledge Consumer beliefs, feelings, attitudes and intentions 4. Influences of context on the consumer Culture, ethnicity, social class Family influence Group and people influences
Avaliação contínua
- Análise de 6 case studies de um total de 8.
- O Aluno que não realizar, não entregar e não apresentar a totalidade dos 6 Case studies, 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 6 Case studies, realiza a UC desde que a média final seja igual ou superior a 10 valores e nunca inferior a 8 valores
- Os case studies serão avaliados segundo os seguintes critérios:
- (A) Conteúdos e fundamentação dos case studies: 70%
- (B) Apresentação e defesa dos case studies: 30%
A nota final é a média ponderada dos dois elementos de avaliação (Conteúdos e fundamentação dos case studies e Apresentação e defesa dos case studies ).
Cada elemento de avaliação (Conteúdos e fundamentação dos case studies e Apresentação e defesa dos case studies ) tem a média baseada nos 6 cases studies apresentados.
A nota mínima de cada case study tem de ser superior a 8 valores
Os case studies podem ser realizados individualmente ou em grupo (até 4 alunos)
A nota final para aprovação tem de ser igual ou superior a 10 valores
Época de exame, recurso ou especial- O Aluno que não realizou, não entregou e não apresentou a totalidade dos Case studies realizaa 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
- Semestral
- Studying, investigating and understanding consumer fundamentals so that organizations can understand consumer behavior and act proactively. Understand current consumer trends in a Covid and post Covid era Identify the purchase decision process and the various external and internal factors that influence it
- Details
- Category: Discipline
- Complementary Bibliography (APA Reference Style) O'Dell, F., & McCarthy, M. (2017). English Vocabulary in Use: Upper-Intermediate (4th ed.). Cambridge: Cambridge University Press. Lansford, L. (2014). Essential Business Grammar and Practice. London: Macmillan Education. Authentic materials from hospitality websites, international hotel chains, and tourism organizations.
- Hotel and Restaurant Management
- 3572
- 3133
- English Language II
- IPLUSO3572-3133
- 1
- 5
- 0
- 4
- Não
- Português
- Expository and Interactive Classes Combination of theoretical explanations with active student participation. Presentation of vocabulary, expressions, and linguistic structures relevant to hospitality. Communicative Practice (Role-plays and Simulations) Simulations of real hotel and restaurant situations (check-in, service, complaint resolution). Development of oral fluency, confidence, and social skills in English. Group Work and Projects Collaborative activities such as creating menus, service presentations, and reports in English. Encouragement of teamwork, organization, and practical application of the language. Case Studies and Analysis of Real Situations Discussion of problems and solutions in the international hospitality sector. Understanding of professional practices and industry standards.
- Mandatory
- Learning Objectives At the end of this course unit, students should be able to: Communicate effectively in English in hospitality and restaurant contexts. Use specific technical vocabulary related to hotel and restaurant operations. Interact professionally with international guests and clients. Handle reservations, check-in and check-out procedures. Manage customer complaints appropriately. Understand and produce simple professional documents (emails, menus, service information).
- Syllabus / Course Contents Module 1 - English for Front Office Operations Greeting and welcoming guests Check-in and check-out procedures Handling reservations Telephone communication Module 2 - English for Restaurant and Bar Service Presenting menus Describing dishes and beverages Taking orders Making recommendations Module 3 - Customer Service and Complaints Handling Dealing with complaints Problem-solving situations Writing formal emails Module 4 - Tourism and Local Information Providing tourist information Giving directions Promoting hotel and restaurant services
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
Reading comprehension assessment
25-03-2026
25%
Listning assessment and writing argumentative assessment
22-04-2026
25% + 25%
Speaking project assessment
13-05-26
25%
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
- Objective of the UC: To develop English language skills focused on the hospitality context, enabling students to communicate effectively with clients, suppliers, and international colleagues. Target Audience: Students of Hospitality Management who are interested in improving their English for practical situations in the sector.
- Details
- Category: Discipline
- Accounting and Finance
- 7157
- 7021
- Management Accounting I
- IPLUSO7157-7021
- 1
- 5
- 0
- 4
- Não
- Português
- Semestral
- Details
- Category: Discipline
- Business Management
- 6166
- 1894
- Taxation
- IPLUSO6166-1894
- 3
- 6
- 0
- 4
- Não
- Português
- Semestral
