Estudia

• CE5 Detectar i gestionar la complexitat de les destinacions i els productes turístics
• CG4 interpretar i avaluar amb esperit crític i rigor intel·lectual els resultats obtinguts, tant derivats d'una actuació professional com del extrets d'una investigació

1. The food and beverage industry

2. Food and beverages. Product development.

3. Management of food & beverage

4. Food & beverage management in events

• Ninemeier, Jack D. (1990). Management of food and beverage operations. American Hotel & Motel Association. Educational Institute..
• Journal of Outdoor Recreation and Tourism. Elsevier.
• International Journal of Contemporary Hospitality Management. Emerald Insight.
• International Journal of Hospitality Management. Elsevier.

Activitats d'avaluació:

The evaluation of students will be based on work carried out throughout the course and the final proposal in order to validate the theoretical - practical contents achieved during the year.

The final group assignment will count 60% of the grade. And the individual activities or case studies will account for a 40%.

Criteris específics de la nota «No Presentat»:
Students who do not deliver the final group proposal will be graded as "No Presentat".

Avaluació única:
The unique evaluation (avaluació única) consists of a final theoretical and practical project proposal that accounts for 100% of the subject grade. The date will be fixed at the beginning of the semester. This project will have a retaking option.

Requisits mínims per aprovar:
In order to pass the subject, a grade of 5.0 out of 10 will be needed.

Students can contact and ask for personal meetings (tutories) with the teacher via direct email.

During the sessions, all the needed instructions to follow the subject will be given. In addition, there will be an entry on the subject forum on Moodle for further questions.