Food Service

Good oral and written understanding.

The approach to the contents is developed according to a theoretical model with moments of structured exposition of the contents and respective analysis and discussion or debate. An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and their demonstration/exemplification through their practical application in case studies in classroom and food units and technical visits to food units. It also includes analysing legal documents that support the content taught.

The programme is also taught through practical work simulating real situations in different contexts.

Students have defined office hours for clarifying doubts or explaining concepts; the teacher’s institutional contact is available for questions and difficulties.

Support study materials are made available on the NONIO platform.

At the end of the curricular unit, it is intended that students:

1. Understand the importance of teamwork and the role of the Nutritionist in Food Service and Catering.

2. Characterise and distinguish between public and collective catering establishments.

3. Know and interpret European regulations and applicable legislation in the food service and catering sector.

4. Understand the planning of facilities and know the equipment and utensils used in the sector.

5. Understand, recognise and apply the flowchart and good practices for the stages of meal production in food units.

6. Understand and apply ways of monitoring all stages of the meal production process.

7. Know and characterise meal production and distribution systems in food service and catering.

8. Distinguish between the characteristics and specificities of a concessionary and self-managed food service.

9. Know the structure of a tender document for meals supply and food procurement and the procedures involved in formalising orders and choosing suppliers.

1. Scope of the Nutritionist’s activities in the Food service and Catering.

2. Concepts and differences between Food service and Catering.

3. Applicable legislation.

4. Facilities planning of the food service units
4.1. Functional areas, equipment and utensils.

4.2. Production circuits and operations organisation (acquisition, production and resources)

5. Good practices and monitoring in the meal production stages.

6. Meal production and distribution systems.

7. Food service management: concessionary and self-managed services.

8. Tender specifications and procedures for the supply of meals and food procurement.

9. New concepts and trends in the catering sector

10. Experience of Nutritionists in different contexts in the Food Service and Catering.

NAO