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Kitchen Management

Code: 107813
Credits: 6
2026/2027
Degree programme Type Course
Hotel Management OB 2

Contact lecturer

Name :
Isaac Lozano Alfaro
Email :
isaac.lozano.alfaro@uab.cat

Teaching staff

Alejandro Perpiñá Ribelles

Group languages

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

Prerequisites

No need them

Objectives

The "Kitchen Management and Operations" course aims to establish operational guidelines enabling second-year Hotel Management students to practically manage the kitchen department of a hotel establishment.

Consequently, practical application and combined theory-practice content make up the majority of the course.

The total estimated time commitment encompasses kitchen management and practice, including supervised training sessions (on-site practicum) carried out at the Hotel Campus facilities. These activities focus on culinary preparation and service delivery to various outlets, such as the cafeteria (serving set meals/platters), the set-menu restaurant, the à la carte restaurant, and the banquet department.


Upon completion of the course, students will be able to:

  1. Effectively perform the duties of a specific kitchen station during service, applying optimal handling techniques to each product.
  2. Carry out basic kitchen preparations and pre-preparations.
  3. Develop a daily kitchen workflow, identify problems, and implement effective solutions.
  4. Correctly use kitchen tools and machinery and ensure their proper maintenance.
  5. Apply kitchen cleaning, disinfection, and organizational systems in compliance with health and hygiene regulations.
  6. Detect irregularities during goods receipt and raw material storage, and devise and implement corrective measures.

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

Kitchen cost management

  • Recipe creation and costing sheets
  • Pricing methods and examples
  • Food cost and labor cost
  • Cost classification and break-even point
  • Banquet budgeting
  • Income statement, margin analysis, pricing, and costs; Menu engineering


Technology applied to kitchen cost management

  • Review of management tools for the hospitality industry


Data analysis for decision-making

  • Reporting, presentation, and interpretation of data for effective decision-making


Practical Module (Hands-on practice / Practical tasks)

  • Kitchen costs and costing sheets
  • Service costs: breakfasts, buffets, set menus, and banquets
  • Cost control: analysis, purchasing management, seasonality, product ranges, and management tools
  • Kitchen team management
  • Quality control: checks, reports, and analytics
  • Kitchen safety: allergens, clothing, tools, and machinery

Learning activities and methodology

Title Hours ECTS Learning outcomes
Coursework assignments 20 0.8 CM20
Study 20 0.8 CM20
Theorical classes 36 1.44 CM20
Problem solving 10 0.4 CM20
Tutorials 10 0.4 CM20

Lectures in Spanish


The teaching of the theoretical-practical block (teaching in the classroom) is carried out during the 2nd semester of the course and configures the 20% of the subject. Exhibition of the theoretical content of the program in a clear, systematic and organized way by the teacher (the student will have in the VIRTTUAL CAMPUS the basic theme of the

topics). Students will be encouraged, at all times, to participate in the classroom. Practical sessions will also be organized in which the students will carry out activities related to the theoretical contents analyzed in the master sessions.

The teaching of the practical block (Resident Practices / TPT's / Experiential Sessions) is developed throughout the course in the facilities of the Hotel-School Campus and configures 80% of the subject.

These practices, due to their characteristics, have different turns and times than those stipulated for teaching in the classroom.


Resident Practice Sessions (PR).

Throughout the different consecutive weeks students subdivided into different groups that from Monday to Thursday and with a daily dedication tomorrow/afternoon, will carry out different scheduled activities and will participate in the preparation and provision of the different cooking services in the facilities of the

Hotel-School Campus, to consolidate the knowledge about the different culinary and management activities that take place in a hotel establishment. It should be mentioned that during the course of the first week the days of initiation are included and therefore only activities called contact with the end are organized to favor a climate of optimal learning.


Sessions of preparation and provision of cooking service.

Given the presence by the supervisor, the student performs on a rotational basis a series of activities at some point of the kitchen spaces of the facilities in the Hotel-School Campus


Feedback sessions.

Where once the service or activity is completed, the monitor and students reflect on the development of the operation / activity carried out during the day. The doubtful and problematic students and the supervisor make the relevant clarifications and comment on the improvement measures.


TPT sessions.

Previous exposition and demonstration of the theoretical contents by the supervisor the student personally performs the corresponding activity. It should be mentioned that these sessions are carried out in the specific facilities of the school.


Experiential sessions

Activized with a high experiential load (visits / demonstrations / conferences / ...) as a complement to the theoretical-practical teaching in order that students know of diverse search realities of the sector. From these activities, the teacher will propose a series of works that, related to the bat topics, will be carried out by the students.


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.


Methodology

  • Expository and participatory classes of the concepts and contents of the subject.
  • Theoretical-practical classes in which the contents are worked on in the form of projects and activities.
  • Problem solving and practical cases in group with final presentation.
  • Cooperative learning and individual learning for the development and presentation of work. It includes the work directed by the teacher and the hours of study by the student.
  • Tutorials: individual or group to solve doubts or work on specific concepts.

Use of AI in tasks does not require evaluation.

  • This subject allows the use of AI technologies as an integral part of the classroom work, provided that the final result reflects a significant contribution from the student in terms of analysis and personal reflection.
  • The student must clearly
  • (i) identify which parts have been generated using AI technology
  • (ii) specify the tools used;
  • (iii) include a critical reflection on how these have influenced the process and final outcome of the activity.
  • Lack of transparency regarding the use of AI in the assessed activity will be considered academic dishonesty; the corresponding grade may be lowered, or the work may even be awarded a zero. In cases of greater infringement, more serious action may be taken.

Use of AI in assessment tests

  • This subject entirely prohibits the use of AI technologies in all assessment activities.
  • Any submitted work that contains content generated using AI will be considered academic dishonesty; the corresponding grade will be awarded a zero, without the possibility ofreassessment.
  • In cases of greater infringement, more serious action may be taken.


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

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Experiential sessions. Practical part. 10% 5 0.2 CM20
Midterm Exam. Case study.Theorical part 10% 5 0.2 CM20
Resident practices. Practical Part 30% 19 0.76 CM20
Practice management. Practical part. 40% 20 0.8 CM20
Final exam.Theorical part 10% 5 0.2 CM20

This subject does not include the single assessment system


THEORETICAL BLOCK (classroom lectures) - 20% OF THE FINAL GRADE - THREE EVALUATION OPTIONS


Continuous evaluation

The evaluation system is organized with the realization of a partial exam and another final exam of evaluation of interrelation and understanding of the theoretical topics and concepts worked that includes all the material exposed in the master classes.

The dates will appear in the official academic exam calendar, in the Official Programming of the EUTDH Center.

It will be necessary to obtain a minimum of 4 in both exams to do media. The media must always be greater than 4.

The grade of the subject will be NON-EVALUABLE when the student does not attend the totality of the evaluation activities and / or does not attend the final exam


Single assessment for students who have the approved practical part of other years.

This assessment is only for students who have the approved practical part of other years.

Making a report with a total weight of 10% that must be presented in time and form. It must be tested at least 5. In addition, a final exam will be carried out with a weight in the mark of 10% that will be carried out according to the indications of this guide with a minimum grade of 5 to pass it. It will be necessary to obtain a 4 to pass this exam.

In any case, all reports and activities that must be carried out in single assessment and / or continuous evaluation activities must be approved.

On the day and time established, according to the academic calendar, in the Official Programming of the EUTDH Center, single assessment tests or continuous evaluation tests will be carried out for students who have not satisfactorily passed the continuous evaluation and those who have not followed it.

The grade of the subject will be NON-EVALUABLE when the student does not attend the totality of the evaluation activities and / or does not attend the final exam

The teacher will inform in due time of the format, duration and location of the exam.

No changes of date will be accepted without the express approval of the coordination of studies.


Reassessment.

In order to submit to the reassessmentit will not be necessary for the student to have obtained a certain qualification.

There is no maximum grade in this resit assessment. Students must obtain a minimum grade of 4.0 to pass the course, in accordance with the weighted average calculation explained at the end of this course guide.

The teacher will inform in due course the format, content, duration and location of the exam.

The qualification of the subject will be NON-EVALUABLE when the student does not present himself/herself to the totality of the evaluation activities and/or does not present himself/herself to the re-evaluation exam.

No changes of date will be accepted without the express approval of the coordination of studies.


IRREGULARITY DURING ASSESSMENTS

In the event that the student commits any type of irregularity that may lead to a significant variation in the classification of an evaluation act, it will be graded with 0, regardless of the disciplinary process that may derive from it. In the event that several irregularities are verified in the evaluation acts of the same subject, the final grade of this subject will be 0.


In all tests, the AI use regulations explained in the aforementioned Methodology are applied.


PRACTICAL BLOCK (Resident Practices / TPT's / Experiential Sessions) - 80% OF THE FINAL GRADE


Resident practices are evaluated daily by the supervisors.


OPERATIONAL (30% Final Grade).

The following factors are valued with different incidents: predisposition and interest in the service, skills and abilities, capacity for learning, capacity for teamwork and capacity for initiative, as well as respect for monitor and colleagues.

Uniformity, presence and assistance are very important corrective factors until the extreme of being able to rate with a suspense the practice of that day. (See regulations in this regard).

MANAGEMENT (40% Final Grade).

Carrying out two reports consolidating the knowledge, skills and skills acquired during the resident practices.

EXPERIENTIAL SESSIONS (10% FINAL GRADE).

Carrying out a report consolidating the knowledge, skills and skills acquired during the experience sessions with an impact on the final 10%.


Minimum Requirements to Pass the Course

To pass the course, students must obtain:

  • a minimum grade of 4.0 out of 10 in each practical assessment block;
  • a minimum grade of 4.0 out of 10 in the theoretical assessment block; and
  • a minimum overall weighted final grade of 5.0 out of 10.

The final course grade will be calculated using the following weighting:

  • 20% Theory
  • 80% Practical

In addition, students must attend at least 80% of both the practical (operational) sessions and the experiential learning sessions.

Students who do not meet this minimum attendance requirement will receive a grade of Not Assessable (NA).

Bibliography


David Rubert Boher, La cuenta, por favor: La gestión de negocios de restauración,2018, Ed Planeta

Eloy Rodríguez, Gastromarketing: Los 16 ingredientes imprescindibles para abrir, gestionar,

promocionar un restaurante y triunfar en el competitivo mercado del siglo xxi.

Claudio Ponce, Marketing gastronómico: la diferencia entre triunfar y fracasa,2019, Bubok Editorial

Roberto Brisciani , El secreto de un restaurante magnético. Cómo conseguir que tu restaurante esté

lleno cuando los demás están vacíos, 2017.

DANIEL GALY ,Gestión de la producción en cocina, 2020, Paraninfo

Cerra, Javier; Dorado, José A.; Jara, Diego; García, Pedro E. (1997): " Gestión de Producción de

Alojamientos Turísticos " - Colección "Gestión Turística"; Ed. síntesis; 552 páginas.

Dorado, José Antonio (1996): " Organización y Control de Empresas en Hostelería y Turismo " ; -

Colección "Ciclos Formativos FP Grado Superior Hostelería"; Ed. síntesis; 252 páginas.

Basque Culinary Center.Culinary in Action.Planeta Gastro. (2020) 400 pg.


Software

Miro. www.miro.com

Wooclap. www.wooclap.com

MS Excel

Genially. www.genially.com

Floorplanner. www.florplanner.com


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 Spanish second semester morning-mixed