
Catering Management
Code: 107812Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Hotel Management | OB | 2 |
Contact lecturer
- Name :
- José Luis García Victorino
- Email :
- joseluis.garcia@uab.cat
Group languages
You can consult this information at the end of the document.
Prerequisites
Objectives
At the end of the subject, the student must be able to:
1. Know the structure of a catering company as well as the skills, abilities and tasks of each of the job profiles.
2. Manage and control the costs effectively in a catering company.
3. Become familiar with management and implement effective management and control models.
4. Identify the information and work itinerary in a catering company.
5. Manage and be able to carry out the different catering services.
6. Know how to determine the necessary procedures and adapt them to the customer's expectations, the particularities of human capital and the available material resources.
7. Make decisions and design strategies for development and improvement.
Learning outcomes
- CM20 (Plan prevention and safety systems in the hotel, restaurant and events sector, taking into account their impact and the gender perspective.) Plan prevention and safety systems in the hotel, restaurant and events sector, taking into account their impact and the gender perspective.
Contents
THEORETICAL BLOCK
1. Classification of catering companies in the HORECA channel.
2. Catering in the hotel company.
3. Marketing in catering
3.1 Marketing plan for a catering company.
3.2 Target audience and market segmentation.
3.3 Planning and design of the offer.
3.4 CRM in catering.
3.5 Internet and catering.
3.6 Franchises in catering.
4. Production management
4.1 Control of purchasing, storage and distribution processes.
4.2 Sales and production control.
4.2.1 Process standardization.
4.2.2 Sales control in catering.
4.3 Computerized management of catering companies.
4.4 The budget in catering.
4.5 Environmental management.
5. Creation of a Management model for a catering company
RESIDENT PRACTICE BLOCK
1. Introduction to Service
2. Service Mechanics
3. Restaurant Organization
4. Banquet Organization
5. Menu Analysis
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Study | 10 | 0.4 | CM20 |
| Resident Internship | 80 | 3.2 | CM20 |
| Theoretical classes | 40 | 1.6 | CM20 |
| Problem resolution | 5 | 0.2 | CM20 |
| Preparation of works | 10 | 0.4 | CM20 |
| Tutoring | 5 | 0.2 | CM20 |
METHODOLOGY CLASSROOM SESSIONS
Sessions of lectures. Exposure of theoretical content of the program clear, systematic and organized by the teacher / a form (the students will have the basic agenda VIRTUAL CAMPUS). student participation in the classroom will be encouraged at all times; their contributions, reflections and doubts will be valued. learning with the screening of educational films and reading related to the agenda items will be strengthened.
METHODOLOGY FOR THE RESIDENT PRACTICE BLOCK
• Resident Practice (RP) Sessions
- Over several consecutive weeks, students—divided into different groups and meeting Monday through Friday mornings—will carry out various scheduled activities and participate in the preparation and delivery of different dining room services at the Hotel Campus. This will consolidate their knowledge of the various food service activities performed in a hotel establishment. It should be noted that the first week includes introductory days and therefore only hands-on activities are organized, meaning they are not with customers present (operational), to foster an optimal learning environment.
- Service preparation and delivery sessions in which, with the constant presence of the supervisor, students rotate through a series of activities in different areas of the hotel's food service spaces. For example: the hotel's à la carte restaurant, coffee break services, setting up function rooms, etc.
- Feedback sessions. Once the service or activity is completed, the instructor and students reflect on how the day's operations/activity unfolded. Students share their experiences and feelings, as well as any questions, and the instructor provides the necessary clarifications and discusses corrective measures.
• Practical Sessions
After the supervisor presents and demonstrates the theoretical content, the student personally carries out the previously described activity. It should be noted that these sessions take place outside the hotel facilities, specifically in the school's specialized classrooms equipped for this type of activity (tasting room and demonstration room).
• Experiential Sessions
These sessions will include visits to companies in the sector and/or conferences/demonstrations by professionals. Based on these activities, the instructor will assign a series of projects related to the topics covered.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Classroom Activities | 5 | 0 | 0 | CM20 |
| Case Studies | 20 | 0 | 0 | CM20 |
| Operative Resident practices | 25 | 0 | 0 | CM20 |
| PR Activities | 35 | 0 | 0 | CM20 |
| Experiential Sessions | 5 | 0 | 0 | CM20 |
| Theoretical exam | 10 | 0 | 0 | CM20 |
The course is divided into a theoretical block and a practical block (Resident Internship).
The theoretical component accounts for 20% of the final grade, and the practical component accounts for 80% of the final grade.
To calculate the average, each block must be passed with a minimum grade of 5. If one of the blocks is not passed with the minimum grade, the course will not be passed.
THEORETICAL PART
(20% FINAL COURSE GRADE)
CONTINUOUS WITH FINAL ASSESSMENT:
The assessment system is organized around the weekly submission of independent activities (practical exercises, individual reading comprehension, group and/or individual work, in-class presentations, evaluative exercises—where applicable—etc.) plus the final continuous assessment test, which evaluates the interrelation and understanding of the topics and theoretical concepts covered.
At the beginning of the course, the course instructor will establish the list of activities to be carried out, deadlines and frequency of submission, assessments, etc., along with the percentage weight given to each component of the continuous assessment, as well as the weight given to the final continuous assessment test, in the final grade.
Use of Artificial Intelligence (AI):
Integrated Use: Permitted as part of the coursework, provided that the final result reflects a significant personal contribution from the student and their own reflection.
Permitted for support tasks (bibliographic research, proofreading, or translation) at the instructor's discretion. The student will have to clearly identify the AI-generated components, specify the tools used, and include a critical reflection on how these influenced the process and the final result. A lack of transparency in the use of AI will result in a grade of 0 for the assignment.
Any irregularity committed during an assessment activity (such as academic fraud, plagiarism, or the improper use of AI—unless such use is expressly authorized in the course syllabus) that could lead to a significant change in the grade will result in that assessment activity being graded as a 0.
If obtaining a minimum grade in that specific assessment activity is a mandatory requirement for passing the course, or if multiple irregularities occur across assessment activities for the same course, the final course grade will be 0.
Furthermore, disciplinary proceedings may be initiated against any student who commits such irregularities.
The percentages to be applied to the 20% of the theoretical component will be
a) The final continuous assessment exam will account for 10% of the final grade.
b) The completion of the practical assignments proposed throughout the course and submitted within the established deadline will account for 7,5% of the final grade.
c) All other classroom activities will account for 2,5% of the final grade.
RE-EVALUATION:
Date and time to be determined according to the academic calendar, which can be found in the Center's Official Course Syllabus (EUTDH).
The grade for this reassessment will not exceed 5 as the final grade.
Exam format to be determined by the course instructors.
RESIDENT PRACTICE PART
(80% FINAL COURSE GRADE)
Resident practices are evaluated daily by supervisors. The following factors are assessed: predisposition and interest in the service, skills and abilities, learning capacity, teamwork capacity and initiative capacity, as well as respect for supervisors and colleagues.
Uniformity, presence and attendance are very important corrective factors to the point of being able to qualify that day's practice with a failure. (See regulations on this matter).
Bibliography
FELIPE GALLEGO, JESUS. STRATEGIC MANAGEMENT IN THE HOTELS OF THE CENTURY. McGraw Hill Interamericana. Madrid, 1996
MESTRES, JUAN R. TECHNIQUES IN MANAGEMENT AND HOTEL MANAGEMENT. Editorial Gestion 2000. Barcelona, 2003
ORIOL FERNANDO AMAT i CAMPA, ACCOUNTING, MANAGEMENT CONTROL AND FINANCE HOTELS. Editorial PROFIT. Barcelona, 2011.
ROCHAT, MICHEL. MARKETING AND MANAGEMENT OF RESTORATION. Editorial Gestion 2000. January, 2001
Software
| WEEK | TOPIC | METHOD | HOURS | |
| 1 | Classification of enterprises Restoration HORECA channel | Master Class (1.5) | Practice class (2,5) | 4 |
| 2 | Restoration in the hotel company | Master Class (1.5) | Practice class (2,5) | 4 |
| 3 | Restoration in the hotel company | Master Class (1.5) | Practice class (2,5) | 4 |
| 4 | Marketing restoration | Master Class (1.5) | Practice class (2,5) | 4 |
| 5 | Marketing restoration | Master Class (1.5) | Practice class (2,5) | 4 |
| 6 | Production manager | Master Class (1.5) | Practice class (2,5) | 4 |
| 7 | Production manager | Master Class (1.5) | Practice class (2,5) | 4 |
| 8 | Creating a management model for a restoration company. | Master Class (1.5) | Practice class (2,5) | 4 |
| 9 | Creating a management model for a restoration company. | Master Class (1.5) | Practice class (2,5) | 4 |
| 10 | Creating a management model for a restoration company. | Master Class (1.5) | Practice class (2,5) | 4 |
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | Catalan/Spanish | second semester | morning-mixed |