Food Service Management

History, Characterization, Market and trends in food and Nutrition;
Consulting, advisory and audit in gastronomic Enterprises;
Legal aspects of Food Services;
Physical-functional planning of professional kitchens and technological innovations;
Menu planning;
Financial Management in Food Services;
People management and leadership;
Quality Management Systems and Production Process Management;
Food Safety Management;
Business plan and Strategic Management;
Career Management in collective food and catering.

NAO