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Catering Company Management

Code: 103778 ECTS Credits: 6
2024/2025
Degree Type Year
2502904 Hotel Management OT 4

Contact

Name:
Eduard Āvila Morera
Email:
eduard.avila@uab.cat

Teaching groups languages

You can view this information at the end of this document.


Prerequisites

There are no prerequisites


Objectives and Contextualisation

By the end of the subject students must be able to:

  1. Know the structure of a restaurant business, as well as the skills and tasks of each component that makes up.
  2. Manage and control the costs in a restaurant business in an effective way.
  3. Be familiar with the managing and implant effective managing and control models.
  4. Identify the information and working itinerary on the main functional and operational areas.
  5. Prepare the student to prepare strategies and policies developed from the direction role.
  6. Know to establish the necessary methods and adapt them to the client’s expectations, the human capital special features and the available material resources.
  7. Taking decisions to design strategies to the development and improvement of the restaurant business.

Competences

  • Analyse, summarise and evaluate information.
  • Apply concepts related to the creation setting up, acquisition, maintenance and conservation of equipment in hotel and catering premises which are energy-sustainable and economically viable.
  • Apply health and safety rules in the establishments of the hotel and catering sector.
  • Be able to search efficiently for the necessary information.
  • Define and apply the commercial objectives, strategies and policies in hotel and catering companies.
  • Demonstrate a business vision, identify clients' needs and progress towards possible changes in environment.
  • Demonstrate an orientation and culture of customer service.
  • Demonstrate initiative and entrepreneurial spirit in the creation and management of companies, projects, activities and products in the hotel and catering sector against a background of change and complexity.
  • Demonstrate knowledge of the production system, and operating procedures in the restaurant service.
  • Demonstrate leadership abilities in the management of human resources in hotel and catering companies.
  • Demonstrate understanding of basic human nutrition and its repercussion on health and its application to food.
  • Develop a capacity for independent learning.
  • Draw up communication and promotion plans for companies in the hotel and catering sector, especially in the field of online business.
  • Identify and apply the elements that govern activity in the hotel and catering sectors, their interaction in the environment and their impact in the different business subsystems in the sector.
  • Manage and organise time.
  • Manage communication techniques at all levels.
  • Work in teams.

Learning Outcomes

  1. Analyse, summarise and evaluate information.
  2. Apply commercial policies to catering companies.
  3. Apply initiative and entrepreneurial spirit in creation and improvement throughout the catering sector.
  4. Apply the main elements of human nutrition under criteria of good health in the preparation and despatch of food products in catering establishments.
  5. Apply theoretical and practical knowledge in the catering sector to company management.
  6. Be able to search efficiently for the necessary information.
  7. Demonstrate a business vision, identify clients' needs and progress towards possible changes in environment.
  8. Demonstrate an orientation and culture of customer service.
  9. Demonstrate leadership abilities in the management of human resources in hotel and catering companies.
  10. Develop a capacity for independent learning.
  11. Identify and define the differential characteristic of companies in the sector in the different subsystems of company organisation.
  12. Identify and learn the necessary criteria for selecting the ideal equipment and installations in the catering sector from the point of view of economic and energy viability.
  13. Implement and adapt health and safety regulations to catering sector establishments.
  14. Manage and organise time.
  15. Manage communication techniques at all levels.
  16. Present and describe specific plans for promotion and commercialisation for companies in the catering sector, especially in the field of online commercialisation.
  17. Work in teams.

Content

1. Society, alimentation and gastronomy: new type of restaurants:
a. Modern restauration.
b. Collective no commercial restauration.
c. Applicable legislation and agreements.
 
2. Restauration companies’ models
a. Companies’ classification.
b. New concepts of restauration companies and its managing.
 
3. Analytic process of restauration business and costs control (management)
a. Omnes principles.
b. Menu engineering.
 
4. Business model analysis
a. CANVAS managing.
 
5. Restauration companies marketing
a. The restaurant as a global product.
b. A restaurant value chain.
c. Commercialisation and communication.
d. Client attention techniques, selling orientation and its loyalty earning.
 
6. Quality managing of restauration companies:
a. Full Quality as a managing system.
b. Process managing.
c. Quality control systems applied to restauration.
d. HHRR and quality managing: intern and extern guest satisfaction
 

Activities and Methodology

Title Hours ECTS Learning Outcomes
Type: Directed      
Exercises 19 0.76 1, 6, 10, 14, 17
Master Class 32 1.28 5, 12
Mentoring 9 0.36 6, 7, 14, 15
Type: Supervised      
Business case discussion (in group) 40 1.6 1, 2, 5, 6, 9, 10, 12, 13, 14, 15, 16, 17
Type: Autonomous      
Business case (single) 18 0.72 1, 6, 10, 14, 17
Individual work 30 1.2 1, 2, 6, 8, 10, 12, 13, 15

Teaching language: catalán

Master class sessions. Exposition of the theoretical content of the program clearly, systematic and organized by the teacher (students will have the basic syllabus at CAMPUS VIRTUAL). Student participation in the classroom will be encouraged at all times; Your contributions, reflections and doubts will be evaluated. Teaching will be reinforced with educational videos and reading articles related to the syllabus.

Practical exercises and case studies.  Throughout the course, several practical exercises and case studies will be proposed, related to the subject. They will begin in the classroom and, if necessary, will be completed outside of class hours.

Visits: if an external visit is organized, attendance will be mandatory. The day, time and meeting point will be announced conveniently.

Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.


Assessment

Continous Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
Business case discussions (individual & group) 30% 0 0 2, 3, 4, 5, 6, 7, 8, 9, 12, 14, 15, 16, 17
Exam 50% 2 0.08 2, 3, 4, 5, 6, 7, 10, 11, 12, 13, 16
Participation and attendance 20% 0 0 1, 5, 6, 10, 15

Class attendance is important because the participation of students enriches the content explained.Many aspects related to the current topics are treated in class  and these are taken as reference for the evaluation.

The grade for the subject will be NOT EVALUABLE when the student attends less than half of the assessment activities and/or does not attend the final exam.


Bibliography

  • BIOSCA, DOMENEC. Cómo dirigir con éxito un restaurante.Ediciones CDN, Madrid 1993.
  • FELIPE GALLEGO, Jesús. -  Gestión de hoteles: una nueva visión. Madrid: Paraninfo, 2002. 
  • Gestión de alimentos y bebidas para hoteles, bares y restaurantes. Madrid: Paraninfo, 2001.
  • Dirección estratégica en los hoteles del siglo XXI. McGraw Hill Interamericana. Madrid, 1996
  • MESTRES, JUAN R. Técnicas en gestión y dirección hotelera.Editorial Gestión 2000. Barcelona, 2003
  • ORIOL AMAT i FERNANDO CAMPA, Contabilidad, control de gestión y finanzas de hoteles.Editorial PROFIT. Barcelona, 2011.
  • ROCHAT, MICHEL. Marketing y gestión de la restauración.Editorial Gestión 2000. Enero, 2001
  • VALLSMADELLA, Josep Maria. Técnicas de Marketing y Estrategias para Restaurantes. Madrid: Pearson Education, 2002. 
  • Comprender el negocio de la Restauración. GestionRestaurantes.com [en línea]. 25 de septiembre de 2007. Disponible en: http://www.gestionrestaurantes.com/comprender-el-negocio-de-la-restauracion/
  • Modelo CANVAS. https://www.emprender-facil.com/es/modelo-canvas-plantilla-word/

Software

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Language list

Name Group Language Semester Turn
(TE) Theory 1 Catalan first semester morning-mixed