Food and Dietetics Management

Those related to the curricular units taught in the 1st and 2nd years of the degree, as well as in the 1st semester of the 3rd year, namely in curricular units Integração Profissional em Dietética, Restauração Pública e Coletiva, Higiene e Segurança Alimentar, Nutrição e Saúde Pública e Comunicação em Nutrição.

Teaching methodologies:

The curricular unit consists of theoretical sessions (30).

During the theoretical classes, the syllabus will be addressed, discussed and exemplified by means of various teaching-learning methodologies, with expository, expository-argumentative and demonstrative methods being more used.

Students will also be encouraged to practice and individual study, enabling the stimulation of the critical sense and self-analysis through the autonomous exploration of the most recent scientific developments.

With the evolution of food services and their high complexity, inherent to the meals production and the legal regulations and applicable good practices, it is essential to provide students with skills that allow them to:

1. Understand the concept of Service of Nutrition and Food and its strategic vision.

2. Understand the management process of a food and nutrition unit, directly or under concession management, being able to plan and manage the production of meals and the technical and human resources that are necessary for it.

3. Identify and apply the support management tools in the areas of action of the Nutritionist.

4. Differentiate and discuss the critical factors of the activity of the Nutritionist in the scope of the management of organizations and in the conceptualization of the business.

1. Food and Dietetic Services / Units

i. Origin and evolution

ii. Planning and management

iii. Tools to support planning and management – Menu, Technical Recipes, Portions, Specifications and Diet Manual

iv. Production and operations management

v. Sustainability

2. Organizations

i. Basic concepts of managing organizations

ii. Management objectives and functions

iii. Work organization and organizational structure

3. Cost management in food and dietetic services

4. Introduction to lean managment methodology applied to diet and dietetics

5. Human resources management – Recruitment and selection

6. Motivation versus satisfaction

7. Leadership (leadership styles, team development, leadership vs. management)

8. Effectiveness and efficiency (communication, active listening, conflict management)

9. Training

10. Action of the nutritionist-manager

i. in Food Service and Catering

ii. in Food Industry

iii. in clinical nutrition

iv. in the Management of Community and Public Health Projects

11. Entrepreneurship

i. Definition of Business Plan – Objectives, Types of Business Plans, Structure, Dimension and topics to be addressed.

NAO

Main bibliography

ABREU, E.; SPINELLI, M.; PINTO, A. (2009). Gestão de Unidades de Alimentação e Nutrição: um modo de fazer. Editora Metha. São Paulo. 2009.

NEVES, R. & PINTO, J. (2010). Análise de Riscos no Processamento Alimentar. Publindustria. Porto. 2010.

Secondary bibliography

CAETANO, A e VALA, J. Gestão de Recursos Humanos – contexto, processos e técnicas. RH Editora. Lisboa. 2000.

TEIXEIRA, S. Gestão das Organizações. Mcgraw-Hill. Alfragide. 1998

MOSER, F. Manual de Gestão de Alimentação e Bebidas. Portugal. 2010.

MARQUES, J. (2007) Manual de Hotelaria. Civilização Editora. Porto. 2007.

TEIXEIRA et al. Administração aplicada às unidades de alimentação e nutrição. Atheneu. São Paulo. 2007.