Public and Collective Restoration

Compreensão oral e escrita e a expressão escrita satisfatoria

The content approach is developed according to a theoretical model with moments of structured exposure of the contents and respective analysis and discussion or debate. It is used an interrogative and interactive methodology prior to the presentation of the main contents and concepts, and demonstration / exemplification of them through its practical application in daily scenarios and technical visits to food service and catering units. It also includes the analysis of legal documents that support the taught contents.

The contents of point 6 (planning of menus, portions, recipes and tender documents specifications) are also provided through the development of practical work simulating real scenarios in different contexts and involving different target groups.

The students have defined hours for the attendance in the office for clarification of doubts or explanation of concepts; with the availability of the institutional contact of the professor to ask questions and difficulties.

The study and consultation materials are available in NONIO (bibliographic and legal material, copy of the material used as support for the presentation).

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. Characterize and distinguish different Food service and Catering establishments. 

3. Know and interpret European regulations and applicable legislation in the context of Food service and Catering

4. Know references and guidelines for food supply destined to different target groups.

5. Know and characterize the food distribution systems in Food Service and Catering.

6. Understand the activities associated with the management of a food service, including the cost control of raw materials, human resource management and other operational costs.

7. Understand the planning of facilities in the sector.

8. Understand and recognize the stages flowchart in Food service and Catering.

9. Plan menus and their recipes for different populations that meet both the nutritional criteria of the consumer population, legal criteria and economic criteria of the business.

10. Know the structure of a Public contest (procurement) for meals supplier and the procedures inherent in the food orders and choice of suppliers.

1. Scope of action of the Nutritionist in the Food service and Catering.

2. Concepts and differences between Public and Collective Restoration.

3. Applicable legislation.

4.Typology of food service and catering establishments.

5. Management of food services: meals production and distribution systems. 

6. Tools to support the planning and production of meals: Menus and meals portions adjusted to age and population groups; Recipes; Specifications and tender documents for the purchase of food and meal service.

7. Facilities planning of the food service units
7.1. Functional areas and equipments.
7.2. Production circuits and operations organisation (acquisition, production, resources and food waste)

8. New concepts and trends in the catering sector

9. Experience of Nutritionists in different contexts of action in food service.

NAO

1. Main Bibliography

Gibney, Michael J., ed. lit. – Public health nutrition. [1st ed.]. Oxford, UK : Blackwell Science, 2004. xiv, 378 p.. ISBN 978-0-6320-5627-9

Lacasse, Denise – Introdução à microbiologia alimentar. Lisboa : Instituto Piaget, D. L. 1999. 577 p.. ISBN 972-771-102-2

Rodrigues, Catarina Isabel da Costa ; Guiné, Raquel Pinho Ferreira ; Correia, Paula Maria dos Reis – Manual de segurança alimentar : da origem ao consumo. Porto : Publindústria, cop. 2015. xix, 167 p.. ISBN 978-989-723-138-4

Christie, A.B. ; Christie, Mary C. – Higiene alimentar e riscos da alimentação. Porto : Livraria Lopez da Silva, 1973. 255, [1] p.

Santos Junior, Clever Jucene dos – Manual de segurança alimentar : boas práticas para os serviços de alimentação. 2ª edição. Rio de Janeiro : Rubio, cop. 2013. [18], 214 p.. ISBN 978-85-64956-51-3

Sprenger, Richard A. – The essentials of food safety : a guide for carers. Doncaster, UK : Highfield.co.uk Limited, 2015. 19 p.. ISBN 978-1-909749-87-0

Pinho, Inês [et al.] – Padrão alimentar mediterrânico : promotor de saúde : a health-promoting pattern. Lisboa : PNPAS.DGS, 2016. 38 p.. ISBN 978-972-675-257-8

Martins, Ilda, compil. – Tabela da composição de alimentos. 1ª ed.. Lisboa : Instituto Nacional de Saúde Dr. Ricardo Jorge : Centro de Segurança Alimentar e Nutrição, 2007. 355 p.. ISBN 978-972-8643-19-5

Farran, Andreu ; Zamora, Raúl ; Cervera, Pilar – Tablas de composición de alimentos del CESNID. [2ª ed.]. Barcelona ; Madrid, [etc.] : Edicions Universitat de Barcelona : McGraw-Hill/Interamericana de España, D. L. 2010. [4], 247 p.. ISBN 978-84-486-0590-2

Goios A, Liz Martins M, Oliveira AC, Afonso C, Amaral T. Pesos e Porções de Alimentos. Ensino e Educação Universitária, UPorto Edições. 3ª edição, junho 2019 (ISBN: 978-989-746-213-9).

2. Secondary bibliography

Legislação Aplicável (DRE)
Associação da Restauração e Similares de Portugal (2006). Código de boas práticas para a Restauração Pública.
Lisboa.
Associação da Restauração e Similares de Portugal (2006). Código de boas práticas para as pastelarias e padarias.
Lisboa.
Associação da Restauração e Similares de Portugal (2006). Código de boas práticas para a Restauração de
serviços rápido. Lisboa.
Moser, F. (2010) Manual de Gestão de Alimentação e Bebidas. Portugal.
Marques, J. (2007) Manual de Hotelaria. Civilização Editora. Porto.
Neves, R. & Pinto, J. (2010). Análise de Riscos no Processamento Alimentar. Publindustria. Porto.
Abreu, E.; Spinelli, M.; Pinto, A. (2009). Gestão de Unidades de Alimentação e Nutrição: um modo de fazer. Editora
Metha. São Paulo.
Teixeira et al. (2007). Administração aplicada às unidades de alimentação e nutrição. Atheneu. São Paulo

Brito F. Planejamento em Unidades de Alimentação. 1ª edição SESES. 2019