Catering and Restaurant Management

The Undergraduate Degree in Catering and Restaurant Management promotes the acquisition of essential knowledge and skills for managing restaurant and catering units. Thus, it aims to qualify professionals to master the operational, organisational and management techniques in restaurant and catering establishments. In general terms, the study cycle seeks to:

— Promote the development and domain of technical-scientific skills in the areas of restaurant and catering operations management, languages and communication;

— Develop teaching-learning processes based on autonomous work, flexibility, adaptation, organisation and critical thinking, in an entrepreneurial, creative  and innovative  perspective;

-— Prepare students to grasp theoretical knowledge, trends and good practices in the sector, based on the collaboration with partner institutions.