Checking date: 22/04/2019

Course: 2019/2020

Restaurant and catering management
Study: Bachelor in Tourism (209)

Coordinating teacher: MONTES SANCHO, MARIA JOSE

Department assigned to the subject: Department of Business Administration

Type: Electives
ECTS Credits: 3.0 ECTS


Students are expected to have completed
Operations and processes
Competences and skills that will be acquired and learning results. Further information on this link
This course is an introduction of catering business. Knowledge: At the end of the course, the student will be able to: - Know the types of catering company. - Know the internal organization of the catering business. - Know and understand the purchasing management. - Know and apply models of inventory management in the field of food and beverages. - Understand and correctly apply the technologies of information and communication technology (TIC) in the management of procurement and inventory management. Specific skills: At the end of the course, students will be able to: - Design in practice, the organizational structure of the catering business. - Select the most suitable suppliers for the supply of food and beverages. - Plan and control tasks in production processes. - Design in practice protocols for the operation of different processes. - Use the tools of quantitative and qualitative methods to resolve issues associated with the supply of food and beverages. General abilities: This course will work: - The ability to make decisions. - The ability to work with tools and new information and communication technologies (TICs)
Description of contents: programme
This course will study and analyze the organizational aspects of the catering companies, such as models of purchasing management and inventory, as well as scheduling and planning tasks. 1. Catering: Types of companies 2. Purchasing management. 3. Inventory Management: Food and Beverages. 4. Programming and scheduling.
Learning activities and methodology
The competencies of knowledge and specific skills and attitudes will be acquired by students through lectures, class exercises resolution practices and the realization by the student to deliver practical exercises. The general skills will be worked out in practical exercises . The course will have the following development: Students will receive three sets of teaching materials for the course: 1) Slides. 2) Booklet of exercises to resolve in class. 3) Booklet of exercise to be delivered.
Assessment System
  • % end-of-term-examination 50
  • % of continuous assessment (assigments, laboratory, practicals...) 50
Basic Bibliography
  • Becerra, E. La gran aventura de montar un restaurante. Síntesis. 2006
  • Blasco, A.. Manual de gestión de producción de alojamiento y restauración. Síntesis. 2006

The course syllabus and the academic weekly planning may change due academic events or other reasons.